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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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Heat oven to 400 degrees F. Combine coating mix, coconut, curry powder and pepper in pie plate. Beat egg in second pie plate. Dip chicken in egg then in coating mixture, turning to evenly coat both sides of each strip. Place on rimmed baking sheet sprayed with cooking spray. Discard any remaining coating mixture. Bake 12 to 14 min. or until chicken is done. Meanwhile, mix Miracle Whip and chutney. Serve chicken as dippers with the sauce.