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"I always have my Mom try things that I cook," says Jason Bowman. "She's my inspiration." Bowman's mother, Ladda, a native of Thailand, met her husband, Sam, when he was stationed there during the Vietnam War. When his tour was over, Sam brought Ladda and her son, Dee, whom he later adopted, back to his hometown of Wilton, where they settled. Five years later, Jason was born. Sam passed away in 1994, but Ladda remains in town, and Jason, who lived in Norwalk for many years, recently moved back to help her out.
"She's an amazing cook," he says. "I'm determined to sit her down at some point soon and create a cookbook of her incredible Thai recipes. But you know how it goes ... it's 'a little of this, and a little more of that,' " he laughs.
After 11 years of working at the Wilton YMCA, where he ran after-school programs for kids, Bowman has embarked on a new career as a massage therapist. "When I was at the Y, I was very interested in adding new health and wellness options for members. Massage therapy was one of them. Eventually, I just realized that I had a passion for the practice." He now attends the Connecticut Center for Massage Therapy in Westport, from which he will graduate next June.
Like his Mom, Bowman loves to entertain and cook for a crowd, finding that feeding people makes them happy. "I get a lot of requests for my famous ribs," he says. "But this recipe for chicken satay has a great summertime feel. It's easy and delicious, and the cucumber salad is a refreshing side to serve with it."
Chicken Satay w/ Peanut Sauce and Cucumber SaladIngredients:2 lbs. boneless chicken breasts1 packet of satay seasoning mix (available at Whole Foods and Penzey's Spices or any Asian market)1 can of coconut milkBamboo skewers1 packet of satay seasoning mix1 can of coconut milk1 cup of crushed peanuts3 skinned and sliced cucumbersSliced red onionSliced Thai red peppers (available at Asian markets and in the specialty food aisle at some stores)5 tablespoons of sugar3/4 teaspoon of salt4 to 5 tablespoons of white vinegarFor the chicken satay:Cut the chicken into strips. Mix the satay seasoning with the coconut milk and soak the chicken in the mixture overnight. While soaking the chicken also soak the bamboo skewers in water (otherwise they will burn on the grill). Heat grill to 350 degrees, and skewer the chicken pieces on the pre-soaked skewers. Place aluminum foil over the grill and grill skewers on top of it for about 10 minutes. Turn and grill for another 8 to 10 minutes.For the peanut sauce (it can be made ahead and refrigerated, then brought to room temperature before serving):Put satay seasoning mix, coconut milk and crushed peanuts into a small pot. Bring to a boil. Lower heat and simmer 15 minutes, stirring frequently. Add a splash of vegetable oil while simmering. Serve in a bowl, either warm or at room temperature, alongside the grilled skewers.For the cucumber salad:Slice the cucumbers, red onions and Thai dragon peppers and toss into a bowl. Add the sugar, salt and vinegar. Mix all contents together and serve chilled alongside hot skewers.
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