Sate pazili trança with coconut baklava

Ingredients

Peanut sauce:

• 1 tablespoon (15 ml) vegetable oil
• 2 cloves garlic, minced
• 1 yellow onion, diced
• 2 bird’s eye chilies, seeded and sliced
• 1/2 cup (120 ml) peanut butter, smooth
• 1 cup (240 ml) coconut milk
• 2-1/2 tablespoons (37.5 ml) sweet soy
• 1/2 tablespoon (15 ml) soy sauce
• Salt and white pepper
• 1/4 cup (60 ml) roasted peanuts, crushed and unsalted
• 1-1/2 tablespoons (22.5 ml) fresh lime juice

Sate marinade:

• 1 tablespoon (15 ml) white sugar
• 2 large red chili peppers, halved, seeded and sliced
• 1 shallot, minced
• 8 cloves garlic, minced
• 1/2 inch (1.25 cm) piece ginger, minced
• 1 tablespoon (15 ml) ground turmeric
• 1/2 teaspoon (2.5 ml) coriander seeds, crushed
• 1/4 teaspoon (2.5 ml) freshly grated nutmeg
• 1/3 cup (80 ml) vegetable oil
• 1/2 teaspoon (2.5 ml) salt

Chard-wrapped halibut:

• 4 leaves of green Swiss chard, stems removed
• 4 fillets (3 to 4 oz/100 g each) of halibut, skin off
• Salt and white pepper
• 1 cup (240 ml) Sate Marinade
• 1/2 cup (120 ml) peanut sauce

Baklava:

• 1 litre coconut water, unsweetened
• 1 cup (240 ml) coconut milk, unsweetened
• 1/2 cup (120 ml) sweet soy
• 1/4 cup (60 ml) soy sauce
• 2 inch (5 cm) piece galangal, crushed
• 1 inch (2.5 cm) piece ginger, crushed
• 3 cloves garlic, chopped
• 6 scallions, chopped
• Juice and zest of 1 lime, plus zest of 1 more lime
• 2 Kaffir lime leaves
• 8 inch (20.5 cm) piece lemongrass, crushed
• 1 cup (240 ml) roasted unsalted peanuts, chopped
• 1 cup (240 ml) toasted coconut flakes, chopped
• 1 tablespoon (15 ml) cornstarch, mixed with 2 tablespoons (30 ml) water
• 28 (8 x 8 inch/20.5 x 20.5 cm) sheets of phyllo pastry
• 1 cup (240 ml) melted butter