Recipe By Chef Jim Coleman

The most difficult part of this recipe is gathering the ingredients — most are available in the ethnic aisle or in an Asian market. If you can't find tamarind you can omit it, but it adds a nice sour note and color to the marinade.

Ingredients

• 1 pound chicken breast, skinned, boned cut crosswise into ½-inch strips
• 3 shallots, minced
• 1 garlic clove, minced
• ½ stalk lemon grass, minced
• 1 slice ginger, cut across the grain about ½-inch think
• ½ teaspoon turmeric powder
• ½ tablespoon palm sugar (you can use regular soft brown sugar)
• ½ tablespoon tamarind juice
• ½ tablespoon sweet soy sauce (available at Oriental Markets)
• ½ cup light coconut milk
• Satay sticks – bamboo skewers, soaked in cold water for 1 hour

Directions

1. Beat the sour cream and eggs in a bowl. Add the orange juice and half the orange zest. Stir in slowly to prevent curdling.

2. Add the flour and sugar stirring carefully until well-mixed.

3. Preheat a non-stick pan or griddle. When the pan is hot, pour silver-dollar-sized pancakes. Watch for small bubbles to form on the surface as a sign for ready to be flipped. Cook for 3-4 minutes per side.

4. Garnish with remaining orange zest.