Recipe: 12 ts Dried chili flakes

1/2 ts Dried chili flakes
-OR- cayenne
2 Garlic cloves
-- coarsely chopped
1 tb Brown sugar
1/4 ts Salt
1/2 c Chinese red rice vinegar
1 Green onion; thinly sliced
1 tb Coarsely chopped cilantro
-- (leaves)

Preparation: ============ Process all marinade ingredients in a blender
until smooth. Marinate chicken, refrigerated, overnight. Grill over hot
coals until done, brushing frequently with coconut milk. Serve garnished
with cilantro sprigs, accompanied by steamed rice and bowls of dipping
sauce.

DIPPING SAUCE: ============= Pound first 4 ingredients to a paste with
mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a
blender and blend until smooth. Float the green onions and cilantro on top.

From: arielle@taronga.com (Stephanie da Silva)