Fatt Koh Recipe

2 large eggs

100gm brown sugar

130ml water

150gm palm sugar

2 pandan leaves

130 ml coconut milk

250 gm low protein flour

1 tbsp double action baking powder

Combine palm sugar, water and pandan leaves in a saucepan. Bring to boil to dissolve the sugar.

Strain the syrup and leave aside to cool. Add thick coconut milk.

Beat eggs and brown sugar until light and fluffy. Shift in flour and baking powder.

Stir in palm sugar mixture. Blend well to a smooth batter.

Line paper cups in the small cups. Fill batter to ¾ full.

Steam for 10-20 minutes . (Depending on the size of the cup)

Note: use less sugar if prefer not too sweet. I used self raising flour, so use less double action baking powder.

Beef Sate Recipe

With the spicy peanut paste, sate, is a great favorite in South East Asia. It is thought to have been originated from Sumatra in Indonesia. An Indonesian favorite made from small marinated cubes of meat, fish or poultry and threaded on skewers to be broiled or grilled.



Ingredients: (serves 4 to 6)

500 g/1.25 lb chicken, de-bone and cut in bitesize pieces

15 ml/1 tablespoon groundnut (peanut) oil

1 bunch rocket (arugula) leaves



For the sate sauce:

60 ml/4 tablespoons groundnut (peanut) or vegetable oil

5 garlic cloves, crushed

5 dried Serrano chilies, seeded and ground

10 ml/2 teaspoon curry powder

50 g/2 oz roasted peanuts, finely ground



Method:

1. To make the sate paste, heat the oil in a wok or heavy pan and stir in the garlic until it begins to color. Add the chilies, curry powder and peanuts and stir over a gentle heat until the mixture forms a paste. Remove from the heat and leave to cool.

2. Put the chicken into a large bowl. Beat the groundnut oil into the sate sauce and add the mixture to the pieces of chicken. Mix well, so that the chicken is evenly coated, and put aside to marinate for 30-40 minutes.

3. Soak four to six wooden skewers in water for 30 minutes. Prepare a barbecue. Thread the meat on to the skewers and cook for 2-3 minutes on each side or until cooked. Serve the meat with the rocket leaves for wrapping. Alternatively, you could also serve with cut cucumber and onions.

Best serve while hot.