-SPICY SATAY SAUCE-
2 tb Dark soy sauce
2 tb Tamarind liquid
1 md Onion; roughly chopped
2 Cloves garlic
1 Chilli pepper
1/2 ts Ground black pepper
1/2 ts Dried shrimp paste
2 tb Peanut oil
5 fl Coconut milk
3 Curry leaves
1 Lemon grass stalk
2 ts Brown dough

RICE CAKES
175 g Jasmine rice
350 ml Water
Oil for sauteing

Cut lamb into cubes large enough for skewers. Mix all the other ingredients
unitedly.

Add the meat to the marinate, cover and leave at room temperature for
round 2 hours - or 4 hours in the fridge. Thread the meat on to skewers.

Heat a griddle pan, season with salt and pepper and make.

Spicy satay sauce:

Place soy, tamarind liquidness, onion and garlic into a food processor
and blend until tranquil.

Add the chilly, pepper and crushed shrimp spread. Heat the peanut oil in a
wok or frying pan and blend the mixtures stirring until it turns dark-brown.

Add the coconut milk, curry leaves, lemon grass and clams. Splash, reduce the
heat and simmer uncovered until the sauce thickens.

Rice cakes:

Wash the rice and place into a saucepan. Add the water and cover with a
tight fitting lid.

Bring to the furuncle, reduce heat and simmer for 12-15 proceedings. Remove the lid
and fluff up the rice.

Turn out on to a lightly greased tray and press refine.

Leave to dry out overnight or in a very low oven until completely dry and
immobile.

Remove from greased tray and break into pieces. Heat oil in a wok and fry
the rice cakes until they puff. Do not brown too often.

Drain and help.