Recipe: dewi: moew juice/moothy & satay sauce

dewi,

gald you liked the lassi. most of the time i just juice whatever is the fridge! there is no paricular recipe to follow except lassi... i have anothe rone here but i have yet to try it myself as there is mint in it. my (malaysian) husband doesn't like mint much so...

but ayway, maybe you will... let me know if you have tried it...

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Ginger And Mint Lassi

50 g old ginger
300 ml water
2 tbsp sugar
150 ml plain, natural yoghurt
A cup ice cubes
A few mint leaves
1 cup 7-up

Scrape the thin skins off the ginger with a sharp knife. Using a granite pestle or the blade of a heavy cleaver, bruise the ginger well. Place ginger in a small pan with the water and bring to the boil. Turn down heat and simmer for 10 minutes. Strain ginger juice and cool completely.

In the jug of an electric blender or food processor, combine the cold ginger juice, sugar, yoghurt, ice cubes and mint leaves. Whiz until smooth. Top up with the 7-up and and serve immediately.

Note: Make sure that the blender or food processor you use to make these drinks have not been used to grind chillies or other strong-smelling ingredients as these will impart an unpleasant flavour to your drinks. If you have no choice, at least wash them out thoroughly with detergent and water before using.

(and i have tried this one. Not too bad, either.)
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Honeydew Melon Smoothie

1 cup diced honeydew melon
250 ml/1cup cold milk (low-fat, if you prefer)
2 tbsp sugar (try to use honey or none if the melon is weet enough.)
about 1 cup ice cubes

Place all ingredients in the jug of an electric blender or food processor and blend until smooth. Pour into chilled glasses and serve immediately.

And for the satay sauce you asked, i am giving you a recipe that usually served during hari raya (the malay new year). see if it's up to your standard. i LOVE the Indonesian satya which is not as weet as teh malaysian one. i'd appreciate if you could share with me your recipe as well. thanks in advance. ^__^

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Malaysian Satay Sauce

combined ingredients
1 tbsp fresh chilli paste (just grind chillies)
2 tbsp dried chilli paste
8 shallots, ground
5 cloves garlic, ground
1 tsp belacan powder granules (or pound a piece of balacan block)
1/2 cup thick coconut milk
1/2 cup asam jawa juice (2 tbsp asam jawa mixed with 1/2 cup water)
**asam jawa = tamarind pulp
1 tbsp lime juice
3 tbsp castor sugar
(i tend to use brown sugar in cooking.)
1 tsp salt or to taste
1/2 cup roasted peanut, coarsely ground
1 pandan leaf, knotted
**pandan leave = screwpine leave)
1 stalk lemon grass, smashed
4 tbsp oil

To prepare the sauce
HEAT oil in a wok and fry ingredients (C), pandan leaf and lemon grass till aromatic. Add coconut milk, asam jawa juice and lime juice.

Bring to a gentle boil and simmer until oil rises to the top. Stir in ground peanuts, sugar and salt. Serve sauce with satay meat.