Process all ingredients for the dressing into a paste in a mortar. Halve the grapes and core if necessary. Roughly chop the mint leaves, finely chop the lemongrass and cut the kaffir lime leaves into fine strips. Sprinkle the steak generously with salt flakes and grill over direct heat on both sides for about 3 minutes (rare or medium rare) and let rest for 5 minutes. Then cut thinly against the fiber. Mix all ingredients with the dressing and arrange on a plate.

Bring the vinegar, sugar and salt to the boil in a saucepan and let it steep for 2 minutes. Add the chillies, garlic and coriander root and simmer until it has the consistency of liquid honey. Let cool down. Cut the cucumber with the skin into 2 mm cubes and add to the dip. Put the fish meat and curry paste in a bowl and mix well. Add the coconut cream and stir well. Then add the coconut meat, kaffir lime leaves, basil leaves, egg, palm sugar, pepper and fish sauce. Stir until the mixture is sticky and transparent. Let rest for about 10-15 minutes. Shape the dumpling mixture into 6-7 cm long rolls and steam for about 2 minutes. Let cool, wrap each "sausage" in a pandan leaf and stick on a bamboo skewer. Grill over charcoal over medium heat until golden brown.

Core, soak and drain the chilli. Grind all ingredients one after the other in a mortar to a smooth paste. Mix the grated coconut with oil and 3 tbsp paste. Fry on the grill in a wok over low heat until the paste is fragrant and a little oily. Season with sugar and fish sauce and remove from the grill - leave to cool. Stir in the lime leaves and add the salmon fillet. Briefly grill the banana leaves (this will make them pliable). Place with the shiny side down, spread the basil leaves on top and place the salmon with the seasoning paste on top. Fold the banana leaves into envelopes and secure with toothpicks. Grilling time approx. 10 min.

For the peanut relish, puree all the ingredients in the mixer to a homogeneous mass and let it steep for at least four hours. For the saté paste, grind all the ingredients one after the other in a mortar to make a smooth paste. Cut the satay meat into approx. 5x2 cm strips. Mix the paste with coconut cream, turmeric, palm and white sugar, fish sauce and whiskey. Rub the marinade into the meat and let it soak for a few hours. Then stick the meat and prawns on skewers and grill over charcoal over direct heat. Brush with the rest of the marinade.