Satay Babi (Pork Satay)
By: Cook Indonesian

• 450 g boneless lean pork
• 1 clove garlic, peeled
• 2 candlenuts (kemiri), grated
• 1 teaspoon dried prawn (shrimp) paste (terasi)
• 2 tablespoon dark soy sauce
• 2 tablespoon peanut oil
• bamboo or metal skewers

• Cut pork into thin slices. Set aside
• Mix together garlic, candlenuts, dried prawn paste, soy sauce and peanut oil.
• Add pork to seasoning mixture and leave for 2 hours, permitting meat to soak up seasoning
• Thread pork onto skewers and broil (grill) over charcoal. Serve.

Pork Sate (Sate Asam Celeng)

1. Pork tenderloin or loin 600 g ( 1 lb 5 oz ) cut into 1 x 0.5 cm ( ½ x ¼ -inch ) pieces
2. Basic spice paste ( see pg 8) 125 g ( 4 ½ -oz)
3. Birds eye chillies 3-5 chopped
4. Palm sugar 1 tbsp
5. Salt a pinch
6. Bamboo or sate skewers

1. If pork is not your meat of choice replace with chicken or beef and also the respective spice paste ( see pg 8)
2. After threading 4-6 pieces of meat onto a skewer push them together so they are tightly packed at one end covering about 5 cm ( 2 inches) of the skewer.
3. Always serve sate directly from the grill to the plate never cook sates in advance as they will loose a lot of juice and with that become tough and flavourless.

• Combine all ingredients except skewers in a bowl and mix well.
• Thread 4-6 pieces of meat onto a skewer and push them together towards one end of skewer.repeat until ingredients are used up.
• Cover sate and leave to marinate in the refrigerator for 1 hour
• Grill over very hot charcoal until desired doneness is reached serve immediately.
• Whenever possible grill over charcoal so hot that it will almost burn the skewers done this way the palm sugar in the marinade will caramelize and provide added flavour.

By: Balinese Kitchen

Glutinous Rice Flour Cakes ( Lapek Bugis)

250 ml ( 1 cup) coconut milk pinch of salt 250 g ( 1 ½ cups) glutinous white rice flour 125 g ( ¾ cups) glutinous black rice flour ( see note) 2 large banana leaves cut in 25-28 squares 18 cm ( 7 in) each softened in boiling water or over a gas flame 300 ml (scant 1 ¼ cups) coconut cream

200g (2 cups) freshly grated coconut 150 g ( ¾ cup) sugar 85 ml (1/3 cup) water ½ teaspoon vanilla essence

1. To prepare the filling put the coconut sugar water and vanilla essence in a saucepan and cook over medium heat stirring constantly until the sugar dissolves and the mixture dries up about 5 minutes leave to cool.
2. Put coconut milk and salt into a saucepan and bring slowly to the boil stirring constantly allow to cool slightly combine both portions of rice four in a bowl mixing well then add cooled coconut milk and mix to make a smooth non sticky dough.
3. Take a heaped tablespoon of dough and press into a thin circle put 1 heaped teaspoon filling in the centre and bring up the sides to enclose the filling put each cake in a square of banana leaf and spoon over 1 to 2 tablespoons of the coconut cream pull the side facing you to touch the opposite side tuck in each end to form a pleat then fold the wings of each pleat towards the front of the banana leaf facing you secure with a toothpick.
4. Place cakes in a steamer and steam over boiling water until cooked about 20 minutes.

If black glutinous rice flour is not available soak 125 g black glutinous rice with water to cover for 4 hours drain then process with a little of the coconut milk to make a smooth paste combine with white glutinous rice flour in step 2.

Serves 6
Preparation time: 40 mins
Cooking time : 25 mins

By: Periplus

Stuffed Pancake Roll | Dadar Gulung



* 2 cups fresh-grated coconut
* 10 Tbs. grated Java dark brown sugar
* 1 Tbs. granulated sugar
* 1 3-inch cinnamon stick, broken in half
* ¼ tsp. salt


* 1 cup rice flour
* ½ cup cornstarch
* 1¾ cups coconut milk
* ½ tsp. salt 1 egg, beaten 3 drops green food coloring (optional) Vegetable oil

How To:


1. Mix the grated coconut, grated Java dark brown sugar and granulated sugar, cinnamon and ½ tsp.salt together.
2. Fry the mixture in a dry pan over medium/low heat, constantly stirred for approximately 5 minutes, or until the mixture is dry.
3. Remove the cinnamon stick, and set it aside.


1. Mix the rice flour, cornstarch, coconut milk, ½ tsp. salt, green food coloring and egg into a smooth batter.
2. Lightly oil an 8-inch frying pan, and pour 3 tablespoon of the batter into the pan. Make sure the pan is equally covered with the batter so it becomes a thin layer pancake. Fry for one minute, turn the pancake over and fry for another minute. Remove and set aside.
3. Place 2 Tbs. of the coconut mixture on the near edge of the pancake. Fold over once, then tuck in the left and the right sides and fold over once more. Press gently to distribute the filling evenly. Serve at room temperature. Makes 10-12 servings.

Black Rice Dessert | Bubur Pulut Hitam


* 240 g Black glutinous rice (washed & drained)
* 60 g White glutinous rice (pulut) (washed & drained)
* 7 cc Water
* 2 Pandan leaves, knotted
* 1/2 g Sugar
* Pinch of salt
* 1/2 g Tapioca flour or cornflour Combined with 2 Tbs water to Form a paste
* 1/2 cc Thick cocnut milk Pinch of salt

How To:

1. Put rice in pot with water and pandan leaves and bring to a boil.
2. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick.
3. Add sugar and simmer for 10 minutes.
4. Add salt and thickening. Remove from heat.
5. Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.

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