EATS: Satay Chicken at Aux Epices in Lower Manhattan

CHINATOWN (WABC) -- Mei Chau grew up knowing how to cook Chinese and Malay food, and then when she met her French husband, Marc Kaczmarek at art school in Brooklyn, she learned French cooking as well. Together they opened their first restaurant two decades ago.

Aux Epices, which means with spice, is their second restaurant - a bistro on the edge of Chinatown.

Some customers have a hard time deciding which route to go, so you'll see ratatouille and escargot, but also Laksa, a Malay fish stew and satay.

From the cuisine to the art on the walls (the photographs are by marc). Aux Epices is spicing up Chinatown.

Learn more about Aux Epices by visiting their website at auxepices.com.

Satay Chicken

Ingredients: good for 4 to 6 persons

(A)

Fresh spices - finely chopped

1/2 cup shallots

1/2 cup red onions

1/2 cup white onions

1/4 cup galangal

1/4 cup lemongrass

1/4 cup garlic

1 inch ginger

(B)

5 Ibs chicken meat

1 cup curry powder

1/3 cup cooking oil

2 tbsp salt

1 cup sugar

1 bag 8" bamboo skewers

Cooking instruction:

1.Cut meat into cubes bite size.

2. Blend (A) in the food processor or blender.

3.In a medium bowl, mix well together cut meat with blended (A), and add curry powder, salt and sugar, mix well again.

4.Next, add cooking oil, mix well, leave marinated mixture 6 hours to overnight.

5.Soak bamboo sticks for 30 mins before use.

6.Skewer the marinated chicken cubes into desirable size and BBQ on grill or broiler.

7.Served with satay peanut sauce, coconut rice, raw cucumber and red onion.