Mini Authentic Malay Cooking. Ismail
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compress the rice. Leave to stand overnight. When ready to serve, remove the banana leaves and cut the compressed rice into 12-mm (½-in) cubes.
3 Make the Satay by mixing the cumin, fennel and chilli powders together with the shallots, garlic, salt and honey in a large bowl. Add the meat slices, mix to coat well and set aside to marinate for at least 3–4 hours.
4 Thread 4–5 of the marinated meat slices onto each skewer until all the meat slices have been used up. Grill the meat over a charcoal grill or a barbecue set, constantly brushing with a stalk of lemongrass dipped in oil. Turn the skewers frequently to prevent the meat from burning.
5 Serve the Satay accompanied by Compressed Rice Cakes, cucumber and onion slices, and a dipping bowl of Satay Sauce on the side.
Makes 20–30 sticks
Preparation time: 30 mins + marinating time
Cooking time: 2 hours + 20 mins
Malay Curry Puffs
This is a very popular snack and is usually served for breakfast or afternoon tea.
Oil, for deep-frying
Filling
2 tablespoons oil
1 onion, minced
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