- 800 grams skinned chicken breast or boned drumsticks, cut into 1/2 x
75ml / 1/3 cup thick coconut cream. extracted, using muslin cloth, from
125 grams / 1 1/4 cups grated coconut
1 1/2 teaspoons salt
70 grams / 1/3 cup sugar
satay sticks, soaked in water for an hour, or skewers
3 stalks lemon grass , crushed at the lower end, to be used for basting
peanut sauce
9 shallots , peeled
3 cloves garlic , peeled
3 candlenuts
3 1/2cm / 1 1/2 inches fresh mature turmeric, peeled
2 1/2cm / 1 inch young galangal , peeled
1 stalk lemon grass , sliced
1 teaspoon crushed dried shrimp paste
1 1/2 tablespoons coriander seeds
teaspoon cumin seeds
teaspoon fennel seeds
60ml / 1/4 cup cooking oil
60 ml / 1/4 cup water
2 tablespoons coconut cream, extracted, using muslin cloth, from
60 grams / 1/2 cup grated coconut
2 cucumbers , cut into small chunks
2 onions , peeled and cut into wedges
60ml / 1/4 cup light soy sauce
1 1/2 tablespoons lime huice
3 red chillies , thinly sliced
150ml cup cooking oil
4 cups coconut milk, extracted from
350 grams / 3 1/2 cups grated coconut and 1 litre /
4 cups water
350 grams bilimbi (belimbing buluh), cut into 1-cm /
1/2 inch thick slices and boiled for 1 minute to remove a bit of its sourness
300 grams / 1 3/4 cups finely chopped pineapple
300 grams / 2 1/2 cups roasted peanuts , coarsely pounded
1 1/2 rounded tablespoons salt
220 grams / 1 cup sugar
25 dried chillied, soaked in water and drained
28 shallots , peeled
2 1/2cm / 1 inch galangal , peeled
1 tablespoon crushed dried shrimp paste
