Nasi Kuning & Sate Lilit (yellow rice & minced seafood satay) w/ Sambal matah

INGREDIENTS (for the satay):
600 g skinned boneless snapper fillet or tilapia (fresh)
1 cup freshly grated coconut or 1½ cups desiccated coconut
Spice paste*
4 pcs lime leaves, chopped
Salt and pepper
2 tbsp palm sugar
10 lemon grass stalks, trimmed

*spice paste ingredients:
1 tbs coriander
1 tsp galangal powder
2 medium shallots
1 tsp sambal oelek or more (you can also use freshly ground chilli)
1/2 tsp shrimp paste
For the *spice paste grind all the ingredients in a food processor until smooth

• Mince fish fillet very finely in a food processor or with a chopper.
• Add all other ingredients except lemon grass stalks and mix them well.
• Mould a heaped tablespoon full of this mixture over stalks of lemon grass and grill over charcoal or in a grill pan until golden brown.

INGREDIENTS (for the yellow rice):
2 cups jasmine rice, washed and drained
2 cups coconut milk
1 cup water
2 bay leaves
1 pandan leaf (optional)
1 stalk lemon grass, bruised
2 tsp turmeric powder
1 tbsp salt

• Combine all ingredients in rice cooker covered until done.

Tips: if your are using a rice cooker, 5 mins before the rice cooked stir well so that the coconut milk does not catch and burn on the bottom of the ricecooker. Remove the lemon grass and the bay leaves before serving.

SAMBAL MATAH BALI:
6 shallots, peeled, cut in half and finely sliced
2 cloves garlic, cut in half & sliced
10 small sliced thai chilies
2 kaffir lime leaves chopped very fine
1 tsp roasted shrimp cake (terasi), finely grated
2 stalks lemon grass (white part), bruised and very finely sliced
2 tbsp freshly squeezed limejuice
50 ml coconut oil
Salt and pepper to taste

• Combine all the ingredients in a bowl and stir until well combined.
• Season it with salt and pepper.
• Saute it over medium low heat for about 3 minutes to enhance its flavour.