Archive for February, 2008
« Previous Entries Next Entries »Balinese Style Chicken or Duck Satay - Sate lilit
Tuesday, February 26th, 20081 lb (500 g) ground chicken or duck
2 cups (200 g) freshly grated coconut
3 kaffir lime leaves, thinly sliced
2 tablespoons shaved palm sugar
1 teaspoon salt
24 lemongrass or bamboo skewers
2 portions Sambal Kecap
Spice Paste
3 candlenuts, roughly chopped
1 in (2 1/2 cm) fresh galangal, peeled and sliced
1 in (2 1/2 cm) fresh kencur root, peeled and sliced
1 […]
Fragrant Beef Satay - Sate Sapi
Tuesday, February 26th, 20081 1/2 lbs (700 g) top round beef
30 Bamboo skewers, soaked in water for 4 hours before using
2 portions Sambal Kacang
Spice Paste
4 candlenuts, roughly chopped
2 in (5 cm) fresh galangal, peeled and sliced
1 in (2 1/2 cm) fresh ginger, peeled and sliced
2 to 3 red finger-length chilies, desseeded
5 shallots, peeled
3 cloves garlic, peeled
1/2 teaspoon freshly […]
Fragrant Fried Fish Cakes - Otak Otak Pipih
Tuesday, February 26th, 2008These Javanese fish cakes are flavoured with coconut, spices and shallots, and can be prepared several hours in advance and kept refrigerated before the final deep-frying.
1 cup (100 g) freshly grated coconut or 1 cup (80 g) unsweetened desiccated coconut
1 lb (500 g) white fish fillets, skinned and cut into chunks
2 eggs
1 teaspoon sugar
1 teaspoon […]