(For all ingredients, please use organic versions if available)

Conical Yellow Rice:
Washed rice
Sticky rice, soaked for two hours
Coconut milk
Bay leaves
Lemongrass
Lime juice
Salt
Turmeric
Water

Sweet Vegan Satay:
Dried textured vegetable protein
Crushed peanuts
Sweet soy sauce
Fried onions
Fried garlic
Salt
Pepper powder
Coriander powder
Kafir lime leaves
Water

Satay Marinade
Sweet soy sauce
Cooking oil
Water
Coriander powder
Pepper powder

Mashed Potato Fritters:
Potato
Fried onions
Fried garlic
Celery leaves
Sugar
Pepper powder
Salt
Nutmeg
Cornstarch
Rice flour

Coconut Vegetables:
Squash
String beans
Carrot
Spinach
Bean sprouts
Cucumber
Grated coconut
Garlic
Onion
Palm sugar
Kafir lime leaves
Lesser galangal
Red chili peppers
Salt

Conical Yellow Rice:

1. Put the washed rice and the sticky rice that has been soaked into the rice cooker.
2. Boil the coconut milk and its spices: lemongrass, bay leaves, salt, and turmeric.
3. After the coconut milk boiled, pour them into the rice cooker.
4. Add in the extracted lime juice.
5. Add in enough water according to the rice cooker.
6. Let the rice cooked.
7. When the rice is cooked, cast them into a cone shape.
8. Place in on a big and flat plate.

Sweet Vegan Satay:

1. Soak the dehydrated textured vegetable protein until it’s expanded.
2. Squeeze out the water and halve it.
3. Put all the spices in a pan: crushed peanuts, sweet soy sauce, fried onions, fried garlic, salt, pepper powder, coriander powder, lime leaves, and enough water.
4. Add in the textured protein.
5. Put the pan on the stove.
6. Stir until the water is evaporated and absorbed.
7. Take the textured protein out and put it aside and let it cool.
8. Skewer the satay.
9. Prepare the satay marinade by mixing the sweet soy sauce, cooking oil, water, coriander powder, pepper powder. Stir it well.
10. Dip in the satay into the satay marinade until it spread evenly.
11. Roast the satay until they’re dried out.
12. The the satay spread a nice fragrant, then it is ready.

Mashed Potato Fritters:

1. Peeled the potatoes, steamed them, and then mashed them.
2. Mixed all the ingredients together: the fried onions, fried garlic, celery leaves, sugar, pepper powder, salt, nutmeg, and corn starch.
3. Stir all the ingredients until they’re combined evenly.
4. Make the dough into round forms.
5. Cover it with rice flour, then it’s ready for frying.
6. Fry the mixed potatoes until they are golden brown on both sides.
7. Take them out, drained the oil.

Coconut Vegetables:

1. Steamed the squash, string beans, carrots, spinach, and bean sprouts.
2. Washed and sliced the cucumber.
3. Steamed the grated coconut.
4. Combine and grind all the spices until they are softened: garlic, onions, palm sugar, kafir lime leaves, lesser galangal, red chili peppers, and salt.
5. Sauté the softened spices until they’re fragrant.
6. Add in the coconut.
7. Stir and mix them well.
8. Turn off the stove and let it cool.
9. Once the seasoning has cooled, pour in the vegetables.
10. Stir them well until they are evenly coated.
11. The coconut vegetables is ready.

For presentation: Arrange the sweet vegan satay, the mashed potato fritters, and the coconut vegetables around the conical yellow rice.