Ultimate BBQ

 Satay Chicken with Peanut Sauce

Grilled Kam Heong Shrimp  

• 2 tbsp Kopi Thyme’s Kam Heong
• ½ cup 31-35 medium Shrimp, raw or seafood mixture

Grilled Curry Chicken

• 2 tbsp Kopi Thyme’s Kari Ayam 
• 4 Chicken drumsticks

Grilled Corn on the Cob with Bun Bo Hue Butter

• 4 Ears corn, husked (or desired amount)
• 4 tbsp Butter, softened
• 1-2 tbsp Kopi Thyme's Bun Bo Hue

Satay Chicken with Peanut Sauce

Grilled Kam Heong Shrimp  

1. In a large bowl, add in Kopi Thyme’s Kam Heong, shrimp and stir well. 
2. Let the shrimp marinate for minimum of 3 hours to overnight for deeper flavours. 
3. Preheat grill to medium heat. Soak the bamboo skewers for 1 hour in hot water. 
4. Drain the seafood from the marinade before grilling. Save marinade aside for basting purpose. Thread 3-4 pieces of shrimp onto skewers. 
5. Grill the skewers, turning occasionally until the shrimp is fully cooked. Baste the skewers with marinade and some oil while grilling.

Grilled Curry Chicken

1. In a large bowl, add in Kopi Thyme’s Kari Ayam and chicken, stir well. 
2. Let the meat marinate for minimum of 3 hours to overnight for deeper flavours. 
3. Preheat grill to medium heat. 
4. Drain the seafood from the marinade before grilling. Save marinade aside for basting purpose.

Grilled Corn on the Cob with Bun Bo Hue Butter 

1. Once grill is preheated, place corn on grill, leaving space between them. Let grill (with lid closed) until charred on all sides, turning every few minutes, about 8 - 12 minutes total.
2. In a bowl mix butter and Bun Bo Hue. Spread butter over hot corn with Bun Bo Hue butter.