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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Half-sphere cast iron for Thai coconut-rice pancakes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Half-sphere cast iron for Thai coconut-rice pancakes
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Combine the rice vinegar, sugar, soy sauce and 1 t of chilli flakes. Bring to a boil, and boil until reduced to 1/2 cup (about 10 minutes). Use warm. Can be made up to 1 week ahead. Rinse and pat the chicken dry. Combine coconut milk, ginger, pepper and the rest of the chili flakes. Add chicken and marinate at least 1 hour, up to 24 hours. Grill chicken, making sure to pull thighs open and lay flat on an oiled grill on high heat. Cook, turning as needed to brown on both sides, basting often with remaining marinade, until done - 10 - 12 minutes. Serve with chili glaze and sticky rice.