JELATAH (Cucumber and Pineapple Salad)

Ingredients:

400 gm cucumber, sliced
400 gm pineapple, sliced
10 gm fresh red chili,
cut into juliennes
10 gm spring onion,
juliennes
10 gm onion, sliced
100 ml white vinegar
100 ml sugar
20 gm salt

Procedure:
Mix all ingredients in a bowl and pour over the seasoning of salt, sugar and vinegar. Serve at room temperature with all Malaysian food

PAJERI NENAS (Pineapple �Pajeri�) Ingredients:
800 gm pineapple slices; 5 gm (whole) Curry leaves
100 gm browned coconut grated in oven
10 gm turmeric powder
100 ml coconut cream; 100 gm sugar
80 gm Madras Curry Powder (sambhar masala)
100 gm onion wedges
80 ml cooking oil
100 ml Chicken stock/water

Procedure:
Heat the oil and saute the onion, curry leaves together until fragrant. Add the curry powder and stock. Add the pineapple and the remaining ingredients. Continue to simmer until the pineapple is cooked. Salt to taste.

CHICKEN SATAY

Ingredients:
1 kg chicken, boneless, cut into one inch pieces
20 gm turmeric root
200 gm onion
30 gm ginger
30 gm lemon grass
20 gm galangal
100 gm sugar
20 gm salt
20 gm turmeric powder
30 gm fennel powder, (sonf)
100 ml cooking oil

Procedure:
Blend turmeric, onion, ginger, lemon grass and galangal in food processor into a paste. Add the remaining ingredients and mix together and marinate the chicken or beef overnight.

Satay (peanut) sauce

Ingredients:
5 kg roasted peanuts (ground)
200 gm cashew nuts
100 gm dried chili, (soaked in water for 15 minutes)
1 cup sugar
1 cup palm sugar, or jaggery
150 gm shallots, chopped
60 gm garlic, chopped
1 pc (opt) pandan leaf
6 stalks lemon grass
20 gm salt
1 cup tamarind pulp
200 ml peanut oil
1,500 ml water

Procedure:
Blend the dried chili to a paste. Grind the roasted peanuts and the cashew nuts. Put on one side. Blend the lemon grass, garlic and shallots with the oil. Mix this paste with the chili. Fry the paste in hot oil until fragrant. Add the tamarind pulp, pandan leaf and water. Bring to boil and then allow to simmer for 15 minutes. Add the sugar and the salt and simmer for a further 10 minutes. Add the groundnuts, simmer until thickened and correct the seasoning.

To prepare Satay:
Ingredients:
6 or 12 sticks satays
(chicken)
100 ml peanut sauce
30 gm onion
30 gm cucumber
60 gm compressed
rice cake
Red chili; Coriander
Banana leaf

Procedure:
Cook the satays on coal, allowing them to be marked nicely but not blackened. Line the plate with a banana leaf and place the satays on it. Warm the compressed rice cake and serve with the onion and cucumber. Garnish with sliced red chili, coriander sprig and the peanut sauce on the side.

AYAM PERCIK PANGGANG(Malay Grilled Chicken)

Ingredients:
20 gm turmeric root; 100 gm onion
100 gm shallot; 30 gm ginger
30 gm lemon grass; 100 gm sugar
20 gm salt; 20 gm turmeric powder
100 ml cooking oil; 30 gm fennel powder
50 ml coconut cream; 10 pieces chicken leg (skinless)

Procedure:
Blend turmeric, onion, ginger and lemon grass in food processor until it turns into a paste. Add the remaining ingredients together and marinate the chicken for one night. Grill on charcoal.