Directions

Sate Lilit Bebek

1. Place all the spice paste ingredients into a food processor, blend until smooth. Use a little water to help blend.
2. Heat oil in a wok or fry pan and fry the spice paste for 5 mins, stir continuously. Set aside and allow to cool completely.
3. In a large mixing bowl, combine the duck mince, desiccated coconut, palm sugar, Squid Brand Fish Sauce and cooled spice paste.
4. Mix together with your hands until well combined and able to hold shape.
5. Wrap approximately 2-3 tbsp of the mixture around the lemongrass stalk.
6. Grill on a hot BBQ for about 3-4 mins on each side, until cooked through.

Sambal Kecap

1. Combine all the ingredients in a blender until smooth.
2. Pour into serving bowls.

Nasi Kuning

1. In a large non-stick pot heat oil and cook the onion until golden as about 4 mins.
2. Add in the rice and remaining ingredients. Stir to combine.
3. Bring to the boil, cover with lid and reduce heat to a simmer.
4. Cook for 15 mins.
5. Remove lid to fluff up rice. Pop lid back on and allow to sit for 5 mins before serving.

Sayur

1. Heat oil in a large pot and fry the onions, garlic, bacon and chilli for about 2 mins.
2. Add coriander and tamarind puree, stir to combine.
3. Add vegetables along with the TCC Premium Coconut Milk, chicken stock powder and pepper. Give it a good stir.
4. Place the frozen prawns on top, bring to a boil, cover with a lid. Reduce to simmer and cook until the vegetables are just tender.