Makes 24 kebabs

Method:

Cut 750g lean rump steak into thin strips, 15cm long and thread the slices onto skewers. Combine ½ cup (125ml) soy sauce, ½ cup (125ml) sherry or sake, 1 crushed clove garlic and 1 teaspoon each ground ginger and sugar. Place the steak in a shallow non-metallic dish and marinate it for at least 1 hour in the refrigerator. Drain and place the skewers on a preheated, oiled grill tray or barbecue flatplate and cook for 3-4 minutes each side.


Nutrition per kebab:
Protein 10g
Fat 1g
Carbohydrate 1g
Dietary Fibre 0g
Cholesterol 20mg
195 kj (45 cal)

Makes 8 satays

Method:

Trim any fat or silver sinew from 500g lamb fillets. Slice the meat across the grain into very thin strips (if you have time, leave the meat in the freezer for 30 minutes as this will make it easier to thinly slice). In a food processor, combine 1 roughly chopped onion, 2 crushed cloves garlic, 2cm lemon grass (white part only), 2 slices fresh galangal, 1 teaspoon chopped fresh ginger, 1 teaspoon ground cumin, ½ teaspoon ground fennel, 1 tablespoon ground coriander, 1 teaspoon turmeric, 1 tablespoon soft brown sugar and 1 tablespoon lemon juice and process until a smooth paste is formed. Transfer the paste to a shallow non-metallic dish and add the lamb, stirring to coat well. Cover and refrigerate overnight. Thread the meat onto skewers and cook under a preheated grill for 3-4 minutes on each side, or until cooked. Brush regularly with the remaining marinade while cooking.


Nutrition per satay:
Protein 15g
Fat 2g
Carbohydrate 3g
Dietary Fibre 0g
Cholesterol 40mg
380 kj (90 cal)

Makes 12 skewers

Method:

Combine 750g minced beef, 1 small grated onion, ½ cup (30g) chopped fresh parsley, 2 tablespoons chopped fresh coriander leaves, ½ teaspoon each ground cumin, nutmeg and cardamom, and ½ teaspoon each dried oregano and mint. Let stand for 1 hour. With wet hands, form the mixture into 24 sausage shapes; thread 2 koftas into each skewer between wedges of lime. Place the koftas under a hot grill or on a preheated barbecue flatplate and cook for 10-12 minutes, turning frequently.


Nutrition per skewer:
Protein 15g
Fat 5g
Carbohydrate 0g
Dietary Fibre 0g
Cholesterol 40mg
470 kj (100 cal)

Makes 8 kebabs

Method:

Trim the fat and sinew from 500g pork fillet and cut into small cubes. Combine 2 tablespoons sweet chilli sauce, 2 tablespoons tomato sauce, 2 tablespoons hoisin sauce, 2 crushed cloves garlic, 3 tablespoons lemon juice, 2 tablespoons honey and 2 teaspoons grated fresh ginger. Pour over the pork and stir well. Cover and refrigerate for several hours or overnight. Thread the pork onto skewers; cook on a lightly oiled grill or barbecue flatplate for 3-4 minutes each side, or until cooked. Brush with the remaining marinade while cooking. Serve with Quick Satay Sauce.


Nutrition per kebab:
Protein 15g
Fat 1g
Carbohydrate 10g
Dietary Fibre 1g
Cholesterol 30mg
490 kj (115 cal)

Makes 8 satays

Method:

Cut 500g chicken tenderloins in half lengthways. In a shallow non-metallic dish, combine 1 tablespoon honey, ¼ cup (60ml) soy sauce, 2 teaspoons sesame oil, 1 teaspoon ground coriander, 1 teaspoon ground turmeric and ½ teaspoon chilli powder. Thread the chicken lengthways onto soaked wooden skewers and place the skewers in the marinade. Cover and refrigerate for at least 2 hours. To make Quick Satay Sauce, cook a small finely chopped onion in 1 tablespoon oil until softened and then stir in ½ cup (125g) crunchy peanut butter, 2 tablespoons soy sauce, ½ cup (125ml) coconut cream and 2 tablespoons sweet chilli sauce. Cook gently until smooth and heated through. To cook the satays, place the skewers on a preheated grill and cook for 5-7 minutes, turning and basting with the marinade frequently. Serve with warm Quick Satay Sauce.


Nutrition per satay:
Protein 20g
Fat 15g
Carbohydrate 10g
Dietary Fibre 2g
Cholesterol 45mg
1090 kj (260 cal)

Serves 4


Ingredients:

4 (175g each) chicken breast, on the bone
2 cloves garlic, peeled and sliced
4 fresh rosemary sprigs
6 tbsp olive oil
grated rind and juice ½ lemon
2 tbsp dry white wine
salt and pepper
½ tsp Dijon mustard
2 tbsp balsamic vinegar
1 tsp sugar


Method:

• Make several incisions in the chicken breasts and insert pieces of garlic and rosemary. Place the chicken breasts in a flameproof dish.
• Mix together 2 tbsp olive oil with the rind and juice of ½ lemon, the white wine and salt and pepper and pour over the chicken breasts and leave to marinate for 45 minutes. Preheat grill.
• Place the chicken breasts, skin-sides down, in the dish and cook under the hot grill for 5 minutes. Turn over and spoon the marinade over the top and grill for a further 10 minutes until the skin is crisp and brown. Whisk together the mustard, vinegar, sugar, salt and pepper and remaining oil. Add any cooking juices or marinade from the pan and spoon over the chicken to serve.

Ingredients:

Any medium to large sized fish (mullet, bream, snapper, etc)
Rectangular piece of banana leaves large enough to wrap fish


Method:

• Clean the fish, make 2 diagonal cuts on each side and rub with salt. Wrap each fish in a banana leaf and grill under a gas or electric griller. Alternatively, cook over an open fire.
• Serve with Sambal Asam.

Makes 15 skewers


Ingredients:

2cm piece fresh ginger, grated
1 clove garlic, crushed
1 tsp sesame oil
1 tbsp peanut oil
1kg chicken breast, cut into strips

Peanut Sauce:
1 tbsp peanut oil
1 onion, finely chopped
¾ cup (185g) crunchy peanut butter
¼ cup (60ml) kecap manis
1 tbsp ground coriander
2 tsp chilli sauce
¾ cup (185ml) coconut cream
1 tsp grated palm sugar
1 tbsp lemon juice


Method:

1. Combine the ginger, garlic, sesame and peanut oil, pour over the chicken, cover and refrigerate for 2 hours. Soak 15 bamboo skewers in water for at least 30 minutes.
2. Thread the chicken onto the skewers and cook under a preheated grill or on a barbecue for 5 minutes, or until cooked through.
3. To make the peanut sauce, heat the oil in a pan and cook the onion for 5 minutes. Add the peanut butter, kecap manis, coriander, chilli sauce and coconut cream. Bring to the boil, reduce the heat and simmer for 5 minutes. Stir in the sugar and lemon juice until the sugar dissolves. Serve with the satays.

Nutrition per skewer:
Protein 20g;
Fat 15g;
Carbohydrate 4g;
Dietary Fibre 2g;
Cholesterol 35mg;
870 kj (205 cal)

(Grilled Fish Wrapped in Banana Leaves)

Serves 4-6


Ingredients:

500g fish, cleaned
salt to taste
2 stalks lemon grass, slices
a few bay leaves
a few thin slices galangal
banana leaves, steamed, to wrap
juice of 2 limes

Ground:
10 shallots
3 cloves garlic
5 red chillies
4 candlenuts
¼ tsp salt


Method:

1. Cut fish into serving pieces and season with salt and the ground ingredients. Place on pieces of banana leaf.
2. Top with slices of lemon grass, 1 bay leaf, a slice of galangal and sprinkle with lime juice.
3. Roll up fish in banana leaf and secure ends with lidi sticks or toothpicks.
4. Grill on low heat till cooked. Serve with boiled white rice.

(Grilled Fish)

Serves 3-4


Ingredients:

4 small whole fish
¼ tsp salt
juice of 1 lemon
1 grated coconut

Pounded:
2 onions
2 cloves garlic
4 red chillies
1.3cm piece turmeric or ¼ tsp turmeric powder
2 slices ginger
½ tsp salt
1 tbsp sugar


Method:

1. Rub fish with salt and lemon juice. Leave for 10 minutes.
2. Extract 1 cup (250ml) thick coconut milk from grated coconut. Mix it with pounded ingredients.
3. Soak fish in coconut milk mixture for 1 hour.
4. Remove fish. Simmer the seasoning mixture over low heat till thicken.
5. Arrange fish on a grill over a glowing charcoal fire. Baste from time to time with the thicken seasoning mixture.
6. When cooked, arrange on a serving plate. Garnish as desired and serve with boiled white rice.

(Chicken Satay)

Serves 4


Ingredients:

3 chicken breasts, cleaned & sliced small
2 tbsp cooking oil
4-5 tbsp hot water
1 tbsp dark soya sauce
lime-halves

Pounded:
3 red chillies, steamed
10 tbsp peanuts, fried & skinned
1 tbsp brown sugar
2 tbsp shallots
5 candlenuts, dry-fried
1 tbsp salt


Method:

1. Skewer chicken meat, five pieces into each, alternating with pieces of skin. Melt excess fat if any for basting.
2. Heat oil and fry pounded ingredients till the oil separates. Stir in water and bring to the boil. Reduce heat and simmer till cooked. Remove from heat.
3. For marinade: Mix 3 tablespoons of cooked ingredients, soya sauce and 3 tablespoons cooking oil.
4. Marinate skewered meat in this for as long as possible. Grill slowly, basting with a little of the mixture.
5. When done, serve with remaining sauce and lime-halves.

Serves 4-6


Ingredients:

500g beef, thinly sliced
¼ coconut, grated
20 skewers
cooking oil, to baste
1 cucumber, cut into wedges
2 onions, cut into wedges

Seasoning:
1 stalk lemon grass, use white part, pounded
2 slices galangal, pounded
2 slices ginger, pounded
1 tsp coriander
1 tsp cumin
1 tsp turmeric
½ tsp salt
1 tsp sugar
2 tbsp oil

Gravy:
2 stalks lemon grass, pounded
125g peanuts, roasted, pounded
3 cloves garlic, pounded
16 dried chillies, pounded
10 shallots, pounded
¼ cup (60ml) peanut oil
½ cup (120ml) water
3 tbsp sugar
salt, to taste
2 tbsp tamarind paste mixed & strained with ⅔ cup (150ml) water


Method:

1. Marinate meat in seasoning ingredients for 1 hour or more.
2. Squeeze grated coconut to obtain ¼ cup (60ml) of coconut cream.
3. To prepare gravy: Heat oil. Fry pounded gravy ingredients till fragrant.
4. Add remaining ingredients and coconut cream. Bring to the boil.
5. Lower heat and simmer for 15-20 minutes. Dish up and set aside.
6. Thread 4-6 pieces of meat on each skewer.
7. Grill over a charcoal fire, turning and basting with oil frequently, till meat is done.
8. Serve hot with cucumber, raw onions and the gravy.