The Sulongsons' Food Recipes

Since that the Sulongsons are a Eurasian family of partly Malay descent, they eat Malay food at home quite often but more so during special occassions. Here are some of the dishes that they eat, including the food recipes:

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NASI LEMAK

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SATAYS

Recipe list

Ingredients:

1 lb. meat- chicken or beef
2 cloves of garlic
1 cup shallots
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 inch piece turmeric root
1 teaspoon salt
1 tablespoon sugar
1/4 cup evaporated milk
1 tablespoon cooking oil
about 35 bamboo sticks

Method:

Cut meat into small thin pieces.

Grind together until very fine: shallots, garlic, coriander seeds, cumin seeds & turmeric.

Combine ground spices with salt & sugar.

Season meat with the ground spices and let marinate.

When you are ready to grill soak the bamboo sticks in water so they won't burn, skewer the meat with the sticks, don't overcrowd.

Grill satay sticks over a charcoal fire (barbecue grill), basting occasionally with evaporated milk combined with oil. Or, for the brush, use the head of lemon grass, smash and flatten to resemble a brush.

Peanut Sauce

Ingredients:

8 dried chillies (soaked until soft). Remove the seeds if you do not like it too hot.
2 cloves of garlic
1/2 cup shallots
4 candle-nuts or substitute with macadamia nuts.
1/4 cup cooking oil
1 cup peanuts (finely ground)
1/4 cup thin tamarind juice ( get the tamarind paste, add a little warm water and squeeze the juice, strain)
1/4 cup evaporated milk diluted with 1 cup water.
1 tablespoon sugar
salt to taste

Method:

Grind together until very fine: chillies, garlic, shallots & candle-nuts.

In a wok or saucepan, fry ground ingredients in hot oil for 5 minutes.

Stir in ground peanuts and tamarind juice.

Bring to the boil.

Add diluted milk and salt to taste and bring to the boil again.

Serve with satay.

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KETUPAT

These rice cakes are normally eaten and served with the satays.

Ketupat Recipe

(Compressed Rice Cakes)

These firm rice cakes are usually cooked in individual baskets of woven coconut leaves so that the rice swells until it fills the basket and becomes firmly compressed. Here is a simple and more practical way of producing similar results in Western kitchens.

Ingredients : Serves 6

500 g

4 cups

Short or medium grain rice

Water

Banana leaf or aluminium foil

Method :

Bring the water and rice to the boil.
Cover tightly with lid.
Turn heat very low and cook for 35-40 minutes until all water is absorbed.
Stir vigorously with a wooden spoon.
Then press rice into a cake tin or pie plate to a depth of about 2.5 cm (1 inch).
Use a piece of washed and greased banana leaf or greased aluminum foil to cover the surface of the rice and put another plate on top.
Press down very firmly the plate.
Put a weight on top and leave at room temperature for a few hours, until very firm.
Remove weight, plate and banana leaf and use a wet knife to cut rice into 5 cm squares.
Serve with spicy peanut sauce.

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Or if you don't have time to cook, you're hungry and would like to eat Malay or Malaysian cuisine in Sydney, Australia - you can go to Cafe Kasturi. The address is located on the website.