Mr. Food Recipe - World Recipes From All Country

1. Prepare The Sambal Kacang by following the recipe on sambal
2. Cut the beef into 1-in (2 ½ cm) cubes and set aside
3. Make the Spice Paste by grinding all the ingredients, except the oil and salam leaf, to a smooth paste in a mortar or blender, adding   a little of if  necessary to keep the mixture turning. Heat the oil in a wok over medium heat and stiry-fry the ground paste with the salam leaf for 3 to 5 minutes until fragrant, remove from the heat and set aside to cool
4. When cooled, place the Spice Paste and beef in a large bowl and mix well. Set aside in the refrigerator  to marinate
5. Soak the bamboo skewers in water for 4 hours before using  so they do not burn when grilling the meat. Thread the marinated beef onto the skewers and grill over hot charcoal or under a preheated broiler for 2 to 3 minutes o each side, basting with the marinade, until cooked. Turn the skewers  frequently to prevent the beef from burning, it should be browned on the outside and cooked on the inside.

1. Make the Coconut by bringing the sugar and water to a boil in a saucepan. Reduce the heat to low and simmer uncovered for about 10 minutes, stirring occasionally, until the sugar is dissolved and the mixture turns syrupy. Add all the other ingredients and cook, stiring constantly, for 10 to 15 minutes, until  the mixture cries up. Remove from the heat, discard the pandanus leaf and set aside
2. To make the pancakes, combine the flour, eggs, coconut milk and salt in a mixing bowl, and whisk into a smooth batter that has a pouring consistency. Strain to remove any lumps. Lightly grease a non-stick  wok or skillet and heat over low heat.  Stir the batter and ladle 1 scoop (about 3 tablespoons) onto the pan and turn the pan to obtain a thin round layer, about 7 in (18 cm) in diameter. Cook until the pancake sets and begins to brown, then flip it over and cook for a few seconds on the other side, and remove from the heat. Continue to make the pancakes until all the batter is used up.
3. To assemble, place a pancake on a flat surface and top with 2 tablespoons of the Coconut Filling. Fold one side of the pancake over the filling , then fold in the sides and roll up tightly into a cylinder. Assemble the remaining pancakes in the same manner.

1. Make the Palm Sugar Syrup by following the above recipe
2. Combine the flour and water in a mixing bowl and mix well. Strain the mixture through a fine sieve to remove any lumps. Place in a non-stick saucepan and bring the mixture to a boil over high heat, then reduce the heat and simmer uncovered for about 30 minutes, stirring from time to time until it thickens. Remove from the heat and allow to cool.
3. Combine the grated coconut and salt, and mix well
4. To serve, spoon the rice flour  porridge into individual serving bowls and top with a little grated coconut (mixed with the salt), followed by a drizzling of Palm Sugar Syrup over it.

Ingredients :

Spices

How to Cook:

• Simmer coconut milk with turmeric leaf, kaffir lime leaves, lemon grass, asam gelugur, sliced chilies and ground spices until the milk thickens and becomes oily.
• Reduce heat.
• Add beef and cook until tender.
• Stir occasionally until the spices dry and turn brown.

1. Make the spice paste by grinding the chilies, shallots and garlic o a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Heat the oil in a work over medium high heat and stiry-fry the ground paste with all the other ingridients until fragrant, 3 to 5 minutes.
2. Add the yellow bean sauce or miso and stir-fry for 1 more minute. Reduce the heat to low, add the coconut milk, mix well and simmer for 3 to 4 minutes, stirring until the sambal is thickened. Remove from the heat and set aside to cool, then serve in small bowls. This sambal keeps for a week in the refrigerator.