Sat�: Cut raw pork into bite-size chunks. Make a marinade of the following: � cup each of brown sugar and soy sauce; 1 teaspoon salt; juice of 2 lemons; yellow zest of 1 lemon cut in small pieces; 1 onion minced with 2 cloves garlic; ? inch trassi, minced. Soak pork pieces in marinade for several hours or overnight. Remove meat and saut� in a little butter till brown. Add marinade to the pan, cover and simmer for 15 minutes; then cool. Thread meat on skewers and, just before serving, broil these over a hibachi or under broiler of kitchen range. Serve hot, grouped around dish of reheated marinade in which the meat can be dipped.
Curried eggs: Hard-boil 6 eggs. Saut� 2 minced onions and 2 cloves garlic in 4 tablespoons butter in a heavy pan, covered, till soft. Add 2 tablespoons curry powder. Stir; cook for a few minutes. Mix in the milk, 1 teaspoon salt and 2 heaping teaspoons granulated sugar. Quarter the eggs and add to the pan. Simmer mixture for � hour, and serve while hot.
Bananas: Peel, split lengthwise and halve. Saut� in butter till browned and soft. Serve hot.
Peanuts and coconut: Toast slightly in oven and serve either separately or mixed together.
Cucumbers and tomatoes: Serve them peeled, seeded, cut in convenient pieces, salted and chilled.
Sambal oelek: This bottled product, made of fiery peppers, is served in a small dish by itself.
Kroepoek oedang: These are small flat chips made of shrimp. They puff up to many times their original size when deep-fat fried, one by one, in hot peanut oil or melted shortening poured 2 inches deep in a pot. Fry till pale golden; then drain on soft paper. Prepared in advance, they stay crisp to be crumbled over servings of the rijsttafel.