Mini Authentic Malay Cooking. Ismail

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