It is a popular Indonesian Cold Dessert that people who have visited Indonesia usually miss a lot.

Required Ingredients:

(6 servings)

One pack (12 oz.) of frozen “BANH LOT” (available at oriental store)
One can of coconut milk, preferrably one made for dessert
1/4 lb. of Coconut sugar or “Gula Jawa” (brownish colored)
Ice cubes
Cold Water

Instructions:

1. Thaw the ‘Banh Lot’ in cold water, rinse once or twice afterwards

2. Boil the coconut milk with coconut sugar until they are completely mixed together

3. In an individual serving glass (or dessert bowl), put in:
- 3 to 4 tbs. of Banh Lot
- 4-5 tbs of the mixing of coconut milk and coconut sugar
- add cold water (1 tbs) and ice cubes (can be crushed, if wanted)

4. Serve immediately, more of the ingredients can be added to taste.

Banh Lot is a Vitnamese food (but I found it taste similar to the ‘cendol’ of Indonesian. It is a frozen product, hence found in the freezer section.

Tags:

banh lot recipe, indonesian cendol recipe, cendol recipe

Balinese satay is usually cooked over charcoal made from dried coconut shells, on a small ceramic grille, which gives them a delicious smoky and slightly charred flavour. This recipe may be cooked on a barbecue grille, or in the grille of a domestic oven.

Satay paste Ingredients…

3 cloves of garlic (crushed).
2 cm. of ginger (crushed).
Any quantity of chillies – to taste (chopped).
5 shallots (chopped).
Sprinkle of black pepper – to taste.
10 cashew nuts or candle nuts.
1 teaspoon of coriander.
1/4 teaspoon of galangal powder (optional).
1 tablespoon of palm sugar.
2 tablespoons of cooking oil.

Satay paste Method…

Combine dry ingredients in a food processor or with a mortar and pestle, then add the remaining ingredients except the oil to form a paste.

Heat the oil in a wok, then add all ingredients, and fry for a couple of minutes until the mixture is a golden brown color. Reserve the paste as a marinade.

Satay sauce Ingredients…

3 tablespoons of peanut butter (or homemade peanut paste).
2 tablespoons of coconut cream.
4 tablespoons of water.
Any quantity of chillies – to taste (chopped finely). 2 shallots (chopped finely).
1 or 2 cloves of garlic (crushed).
1 teaspoon of cumin.
1 tablespoon of cooking oil.

Satay sauce Method…

Heat the oil in a wok, then add shallots, garlic and chillies, and fry for a couple of minutes until the shallots begin to appear transparent. Add the cumin, then the peanut butter and stir over reduced heat to form a paste. Gradually add the water, continually stirring until the mixture has a creamy consistency.

Remove from heat, then add the coconut cream. Reserve the paste as a sauce.

Satay Ingredients…

Commercial or homemade satay paste (see above).
500 g of lean beef steak (chicken or pork may be substituted).
Bamboo or steel skewers.
Commercial or homemade satay sauce (see above).

Satay Method…

Slice the meat into thin strips of about 1cm x 1cm x 4cm (or 1/2″ x 1/2″ x 2″). Place the strips of meat into a bowl, and combine with the satay paste marinade. Leave the mixture to stand overnight if possible.

Soak bamboo skewers in water for a couple of hours to prevent them from burning.

Thread one or two strips of meat onto each skewer and brush the prepared satays with the remaining marinade mixture.

Grille the satays over coals on a barbecue grille, or in the grille of a domestic oven until done as desired (usually they are served well done in Bali).
Serve the satays with a side serve of satay sauce, some chillie sauce and a salad made with lettuce, tomato and wedges of cucumber and a small serving of plain boiled rice.

“Why not try this recipe using chicken. Satay Ayam is very popular in Bali.”

Enjoy!

The ingredients for this recipe may be purchased from Asian foodstores or from the Asian section of most larger supermarkets.

Other meats such as pork or chicken, or even prawns may be substituted for the beef steak, but the coriander and ginger would be replaced with turmeric and lemongrass for chicken, and turmeric, lemongrass, tamarind pulp and shrimp paste would be added for seafood.
Feel free to experiment a little with the ingredients–there is no truely definitive recipe for satay.

Ingredients :

(Serves 6 portion)

2 fish
2 fresh lemon
salt
Spices:
2 tbsp chili sauce
6 shallot
6 candlenuts
3 sliced turmeric
2 sliced ginger
2 sliced galangal
2 fresh lemon
15 lemongrass

Directions
1. Grind shallot, candlenuts, turmeric, ginger, galangal. Stir fry until aromatic. Add lemongrass. Stir until the lemongrass is withered.
2. Take out the cooked spices and add lemon juice. Stir evenly.
3. Cover the fish with the spices. Put the lemongrass on the baking sheet. Put the fish that has already been covered by the spices on the baking sheet. Burn the fish until it is cooked.

Yield: 6 servings

Ingredients
4 oz Tuna fish, or:
3 oz Eel or:
3 oz Ikan teri
1 c Thick santen (coconut milk)
4 Cloves garlic
3 Shallots, peeled and chopped
4 Kemiri (candlenuts)
3 Cabe rawit or:
2 ts Chilli powder
2 tb Tamarind water or
2 ts Tomato puree
1 ts Brown sugar
Salt
2 tb Vegetable oil

Directions
I find that the easiest and tastiest Sambal Ikan is made with canned tuna fish. Sambal made with eel, however, is also delicious; cut the eel up very small and wash it in vinegar. In Indonesia we make this sambal with ikan teri or ikan bilis (tiny dried anchovies).

Pound the garlic, shallots, kemiri and cabe rawit into a paste. Fry this paste in vegetable oil in a wok for about half a minute. Put in the tuna fish, eel or teri; stir-fry for 1 minute and add the tamarind water, or tomato puree, sugar and salt. Stir in the santen, and go on simmering until the mixture becomes thick. This sambal can be served hot or cold.