Satay brochettes (beef, marinade (coconut milk, brown sugar, lemon zest, turmeric, curry, cumin and salt)), coconut rice (rice, chicken broth, coconut milk, coconut, canola oil, salt and pepper), vegetable stew (buttercup squash, tomatoes, chick peas, eggplants, carrots, onions, tomato sauce, okra, apricots, vegetables broth, canola oil, garlic, turmeric, paprika, cumin, cinnamon, hot peppers, salt and pepper), homemade peanut and coconut sauce (coconut milk, peanut butter and chili cracked).
Preheat the barbecue.
Beef satay: Cook on the BBQ over medium heat for 3 to 4 minutes for medium-rare or 5 to 7 minutes for medium-well done cooking. You can use the extra marinade for basting the brochettes while cooking.
Side dish: Replace cardboard cover with an aluminum foil. Place the aluminum container on the BBQ. Stir frequently during heating. Heat 10 to 12 minutes.
Coconut and peanut sauce: Heat the sauce in a microwave oven and pour over the brochettes before serving.