Name: Lamb And Coconut Satay with Spicy Satay Sauce And Rice Cake
Ingredients: 1 lb Boneless lamb; (leg), diced large; ; for skewers; 1 sm Onion; grated; 2 Cloves garlic; crushed; 1/2 ts Salt; 2 Red chillies; 1/2 ts Dried shrimp paste; 1 tb Tamarind liquid; 1 tb Dark soy sauce; 2 tb Fresh grated coconut; 2 tb Coconut milk/cream; 2 tb Dark soy sauce; 2 tb Tamarind liquid; 1 md Onion; roughly chopped; 2 Cloves garlic; 1 Chilli pepper; 1/2 ts Ground black pepper; 1/2 ts Dried shrimp paste; 2 tb Peanut oil; 5 fl Coconut milk; 3 Curry leaves; 1 Lemon grass stalk; 2 ts Brown sugar; 175 g Jasmine rice; 350 ml Water; Oil for frying

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Coxon’s kit, Coxon3	1	servings

INGREDIENTS

1	lb	Boneless lamb; (leg), diced large
		; for skewers
1	sm	Onion; grated
2		Cloves garlic; crushed
1/2	ts	Salt
2		Red chillies
1/2	ts	Dried shrimp paste
1	tb	Tamarind liquid
1	tb	Dark soy sauce
2	tb	Fresh grated coconut
2	tb	Coconut milk/cream
2	tb	Dark soy sauce
2	tb	Tamarind liquid
1	md	Onion; roughly chopped
2		Cloves garlic
1		Chilli pepper
1/2	ts	Ground black pepper
1/2	ts	Dried shrimp paste
2	tb	Peanut oil
5	fl	Coconut milk
3		Curry leaves
1		Lemon grass stalk
2	ts	Brown sugar
175	g	Jasmine rice
350	ml	Water
		Oil for frying

INSTRUCTIONS

SPICY SATAY SAUCE
RICE CAKES
Cut lamb into cubes large enough for skewers. Mix all the other ingredients
together.
Add the meat to the marinade, cover and leave at room temperature for
around 2 hours - or 4 hours in the fridge. Thread the meat on to skewers.
Heat a griddle pan, season with salt and pepper and cook.
Spicy satay sauce:
Place soy sauce, tamarind liquid, onion and garlic into a food processor
and blend until smooth.
Add the chilli, pepper and crushed shrimp paste. Heat the peanut oil in a
wok or frying pan and blend the mixtures stirring until it turns brown.
Add the coconut milk, curry leaves, lemon grass and sugar. Stir, reduce the
heat and simmer uncovered until the sauce thickens.
Rice cakes:
Wash the rice and place into a saucepan. Add the water and cover with a
tight fitting lid.
Bring to the boil, reduce heat and simmer for 12-15 minutes. Remove the lid
and fluff up the rice.
Turn out on to a lightly greased tray and press down.
Leave to dry out overnight or in a very low oven until completely dry and
firm.
Remove from greased tray and break into pieces. Heat oil in a wok and fry
the rice cakes until they puff up. Do not brown too much.
Drain and serve.
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