To a 5-‐to 6-‐quart pan over medium-‐high heat, add oil, garlic, onion, and rice. Stir until rice is opaque,
about 5 minutes.
Stir in broth, bay leaves, ginger, and pepper. Bring to a boil, then cover and simmer
until all the liquid is absorbed, about 50 minutes. Using a fork, scrape rice into a 10” x 15” rimmed pan. Let cool completely; remove bay leaves and ginger.
Meanwhile, mix cabbage with carrots. (At this point, you can cover and chill rice, cabbage mixture, dressing, and fruits and vegetable separately up to 2 hours.)
Add dressing to cabbage and carrots; using 2 forks, gently combine with rice. Mound the rice
mixture in the center of a large platter. Surround rice with Beef Satay, fruits, and vegetable. Offer Curried Peanut Dressing to add to taste.
Mix together 1/2 cup minced fresh cilantro (coriander), 1/4 cup minced fresh mint leaves, 1/2 cup each lime juice and salad oil, and 2 teaspoons sugar.
Fruit and Vegetable:
Diagonally slice 2 medium-size firm-ripe peeled bananas. (if fruits and vegetables are to be made ahead, peel and slice bananas just before serving.) Rinse, hull, and halves 4 cups strawberries. Cut 2 medium-size ripe papayas into wedges and scoop out seeds. (Or use 2 ripe mangoes; slice fruit from pit and cut fruit into bite size pieces.) Diagonally slice one large European-style cucumber.
3 lb boned beef sirloin or tenderloin (fat trimmed), cut into 1 inch chunks
Satay Sauce (recipe follows)
Place beef in a bowl and mix with sauce. If made ahead, cover and chill up to 24 hours. Thread beef evenly on 16 slender, 10-14′ long bamboo or metal skewers; reserve sauce. If your grill space is small, cook the beef in successive batches.
Place beef on lightly greased grill 4 to 6 inches above a solid bed of medium coals (you should be able to hold you hand at grill level only 4 to 5 seconds). Cook for 4 minutes. Brush with reserved sauce, turn, and brush again. Continue to cook until beef is done to you liking (cut to test), 4 to 6 minutes longer for medium rare.
In a small bowl, mix 1/2 cup soy sauce; 2 T molasses; 1 T salad oil, 3 cloves garlic, minced or pressed; and 2 T ground coriander.
Notes and Instructions