FRIDAY the 17 of September 2010…
In one of not-really-productive days in August 2010, my colleaque and I wondered of what we can do to chip in for Pakistan flood relieve donation… On the same moment i felt wanting to celebrate an Indonesian Independence Day (17 Aug)… so the story began…
I decided to have a day of Indonesian Satay (lamb and chicken) with original satay peanut sauce recipe. That is, not the one with curry taste, or peanut butter…, nothing like ones showed in one episode of OZ masterchef 2010, but original satay peanut sauce and everything has to be made fresh… piece of cake! I love making satay sauce.
I decided to have it on 17 Sep 2010. The idea is, I prepare and cook satay for about 17 to 20 ppl at work. And they pay the ticket and all money are for the donation. The complete menu are: rice cube (‘ketupat’… well it’s supposed to be ‘lontong’ but difficult to get banana leaves here, so ready-to-cook ketupat is gastronomically acceptable), lamb satay (‘sate kambing’), chicken satay (‘sate ayam’), pickled cucumber (‘acar’), crackers (‘emping’), seasoned-boiled eggs (‘telur pindang’)… and of course lots of peanut sauce for satay sauce. And for sweets are klepon (no translation for this, sorry), including Indonesian tea ‘teh sosro’.. There were about 200 satay sticks involved on that day…
And of course to celebrate the independence day I wore red and white, which is Indonesian flag colour.
I had asked my colleaques to wear red and/or white colour clothes, but it seemed that the idea of having a satay day smeared out the request declared in the invite…hahahaha…
In short, in the end of that day, we are all fully satisfied (plus leftovers) and collected significant amount of donation, more than double money I spent on for buying all ingredients. So we are so happy..
Go to my previous posting if any of you want to make satay peanut sauce yourself.
Also story about klepon which took few victims due to inproper method of eating them…hahaha.
This one is a protein-riched cake. The ingredients include 40 egg-yolk, 600 gram butter, 500 gram sugar, and (only) 100 gram plain flour for a 25 cm x 25 cm baking pan. It’s also a really time-consuming cake. It took me almost 2 hours to sit in front of the oven to be able to add each layer to the top of baked cake. So make sure you’ve got someone to have a chit-chat during the baking… Otherwise, the layers will get thicker and thicker at the top layer. Because of the method of baking an oven with top fire is a must. But the taste is really worth the effort.. It’s a delicacy!!
