Lamb Sate' with Ginger and Garlic Rice

Ingredients:-

Lamb Sate'            Production: 30 skewers
Leg of Lamb (boned)          1 kg
Garlic clove (crushed)       3 no.
Chilli powder                1-2tsp
Dark Soya sauce              6 tbsp
Lemon juice                  1 no.
Black pepper                tt
Salt                         tt
Sunflower oil (for spraying)

For Chilli sauce

Garlic cloves (crushed)       6 no.
Fresh chilli (seeded and paste)  2-3 no.s
Dark Soya sauce                6 tbsp
Lemon juice                    1.5 tbsp
Boiling Water             2 tbsp

For Rice                   Serves 6 pax

Sunflower Oil              1 tbsp
Garlic cloves, chopped     2-3 no.s
Ginger, chopped            25g
Rice                       225g
Chicken stock              900 ml
Fresh corriander, chopped     a bunch
Fresh Thai Basil and Mint , chopped   a bunch

Methods:-
- For Lamb Sate'/ Satay; debone the lamb leg and cut the meat into small pieces. Exclude the fat, only red meat should be used.
-  Prepare the paste by combining crushed garlic clove, chilli powder, dark soya sauce, lemon juice, black pepper and salt on a food processor for marinating lamb.
- Pour the paste over the lamb and marinate it for at least 1 hour.
- Preheat fire in a grill to a high heat. (There must be no flames.)
- Thread diced lamb on metal skewers, sunflower oil to use as a baste. Cook kabobs, turning and basting occasionally, for about 8 minutes, or until sealed, well browned and cooked.
- Serve it with peanut butter sauce and dipped on or brushed with chilli sauce.
- For Chilli Sauce;make a paste of fresh chili and  blend together with dark soy sauce, garlic cloves, and the lemon juice until smooth by gradually adding hot water to it. Transfer to a serving bowl.
- For Rice; on a sauce pot pour the oil on a medium heat and stir fry the chopped garlic cloves and ginger until light brown.
- Add water soaked and drained rice on the pot and stir it constantly.
- Add chicken stock on the pot and cover, reduce heat to medium-low, and cook 15 minutes or until liquid is absorbed. Stir occasionally.
- Remove from heat, and stir in fresh corriander, fresh thai basil and mint. Cover and let stand 10 minutes. Fluff with a fork.
- While serving; put the lamb sate', rice on a plate and thinly sliced onion, cucumber wedges as an accompaniment or as the garnishing  items and serve.

Oriental Salad

Ingredients:-                                                   Serves: 4 pax
Cucumber (ribboned)
Carrot (ribboned)
Radish (ribboned)
Red Onion, thinly sliced         1
Ginger (matchstick cut)          1
Fresh red chilli                      1
(seeded and thinly diced)

Dressing
Rice vinegar                   15 ml
Light Soy Sauce                15 ml
Oyster Sauce (veg)             10 ml
Garlic clove, chopped          1 no.
Sesame oil                     15 ml
Sesame seeds, lightly toasted  2 tbsp

Garnish
Fresh Coriander leaves

Methods:-
- Do the mise-en-place and cut the vegetables according to the mentioned styles on the recipe above and blanch it except red onion and fresh red chilli and set aside for cooling.
- For dressing, on a large bowl pour rice vinegar, light soy sauce, oyster sauce, chopped garlic clove, sesame oil and lightly toasted sesame seeds; mix or combine it properly.
- Now bring the blanched items; pour the dressing over it and toss it properly to coat all vegetables with the dressing. Refrigerate it.
- While serving, keep the Oriental salad on the plate and garnish it with fresh coriander leaves on the top.