Brunei - Coconut Sweet Potato Cake (Getuk Lindri)

Coconut Sweet Potato Cake 

(Getuk Lindri)

Ingredients

-       2 lbs. cassava 200 gram granulated sugar

-       ½ tsp. vanila

-       1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt

-       100 cc water

-       food color

-       Molder

Directions

-       Put in sugar and vanila in a large stockpot with water and bring it to a boil.

-       Steam cassava until soft.

-       Peel cassava.

-       Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well.

-       Then put them onto a serving platter, and sprinkle with grated coconut.

-       Serve at room temperature, or refrigerate for an hour and serve chilled.

Makes 10-12 servings.

Brunei - Sweet Soy Sauce (Kecap Manis)

Sweet Soy Sauce 

(Kecap Manis)

Ingredients

-       2½ cups sugar

-       2¾ cups Chinese dark soy sauce

-       3 cloves garlic, cracked

-       ½ tsp. star anise pods

-       2 salam (Indian Bay) leaves

-       2 pieces laos (galanggal)

-       ½ cup water

Directions

-       Carmelize the sugar in a saucepan over low heat, stirring frequently.

-       When the sugar has melted, add the soy sauce and all the other ingredients.

-       Bring to a boil, and stir until the sugar has dissolved completely.

-       Cook over low heat for 10 minutes.

-       All this somewhat-thickened syrup to cool.

-       Before pouring it into one or more bottles, you have the choice of straining the sauce or not.

-       Sweet soy sauce could last for several months if refrigerated.

Makes approximately 2-3 cups.

Brunei - Sweet Chili Sauce (Sambal Kecap)

Sweet Chili Sauce  

(Sambal Kecap)

Ingredients

-       5 red chilies, sliced

-       4 small shallots, peeled and sliced

-       4 Tbs. sweet soy sauce

-       1 tsp. lime juice

Directions

Mix all ingredients well and ready to serve...easy, huh?