The Hungry Crabb

Ingredients
* 17 2/3 ounces beef recipe didn’t specify, I’d suggest flank steak or ribeye
* 4 cups coconut milk (made from 1 coconut if using freshly granted coconut) I used milk from the can, if you use a real coconut, more power to you!
* 2 bay leaves (Indonesian usually use Salam leaves) I used bay leaves, because I already had them.
* 2 kaffir lime leaves
* 3 cardamom pods, bruised
* 1 stalk lemongrass
* 2 fresh turmeric, leaves (optional) I just used a pinch of turmeric
* 4 cm cinnamon sticks
* 4 red chilies, sliced (you can add more if you wish) I didn’t use 4, depending on the type of chile, use with caution!
* 1/2 teaspoon salt
* 1/2 teaspoon sugar or brown sugar
* 8 shallots, peeled and sliced my grocery store has monster shallots, I only used 4
* 6 garlic cloves, peeled and sliced
* 3 cm ginger
* 3 cm galangal, peeled and sliced (laos) couldn’t find this, so I skipped it
* 1/2 teaspoon black peppercorns, crushed
* 2 cm turmeric didn’t have fresh turmeric, just used the spice here, too.

Directions
1. Grind or blend shallot, garlic, ginger, galangal, peppercorn and turmeric into paste.
2. Cut the beef into small but thick slices square.
3. Put the beef, spice paste and all other ingredients into a wok and bring slowly to the boil, stirring constantly to prevent the coconut milk from separating. Cook over low heat, stirring from time to time, until the meat is very tender and all the sauce has evaporated.
4. Continue cooking the beef, which will fry in the oil that has come out from the coconut milk, until brown.
5. Serve with warm Basmati or Jasmine plain rice.

Ingredients
* 2 chicken breast
* 1 Tbs. vegetable oil
* Bamboo skewers soaking these is always a good idea
* 2 shallots
* 2 cloves garlic
* 1 tsp. coriander
* pinch turmeric
* 1 tsp. tamarind sauce (1 Tbs. tamarind dissolved in 1 tsp. water)
* salt
* 1 Tbs. palm sugar I just used sugar

Directions:
1. Cut the chicken into small cubes and set it aside in a bowl.
2. Using a mortar and pestle or food processor, blend the garlic, shallots, coriander, turmeric, tamarind sauce, salt and palm sugar to form a paste. my cuisinart mini-prep worked great for this
3. Pour the vegetable oil and the blended ingredients into the bowl filled with chicken breast cubes.
4. Mixed them well and set it aside for half an hour so that the chicken will absorb the paste.
5. Put 4-5 pieces of chicken cubes on each skewer.
6. Grill the chicken satay on both sides until well done.
7. Put chicken satay on a plate and pour the peanut sauce and fried shallots on top. I was pretty busy in the kitchen, so I skipped these garnishes.

Ingredients

8 ounces fine egg noodles

6 ounces pork chops, boneless finely diced since I already had the chicken, no meat or prawns for me

8 ounces raw prawns, shelled & deveined, if large cut in 2

4 tablespoons peanut oil

3/4 cup onion, finely chopped

3 garlic cloves, finely chopped

1 fresh red chili pepper, chopped and seeded or 3/4 teaspoon dry chili flakes

2 stalks celery, finely sliced

1 1/2 cups green cabbage, finely shredded

salt and pepper

2 tablespoons light soy sauce

1/2 cup fried onion flakes (optional) I forgot to add these, maybe they would have made the difference!

4 green onions, Sliced diagonally (optional)

8 slices cucumbers, thinly sliced (optional)

Directions
1. Boil the noodles as per instructions but do not over cook them
2. Rinse noodles in cold water, drain well.
3. Heat oil in a large wok or frying pan. Add onion and fry until almost golden.
4. Add chili & garlic, fry 2 minutes more.
5. Add pork, stir and cook until the pork is cooked through.
6. Add prawns cook for 2 minutes or until they are translucent and pink.
7. Add celery, cabbage, cook for 2 minutes The vegetables must still be crisp.
8. Season with salt & pepper.
9. Add soy sauce.
10. Add noodles back to the pan, stir fry, turning the noodles into the mixture and cook until all is heated through.
11. Turn into a heated serving dish, garnish & serve hot.