‘Design thinking’ is being sold as a methodology for sticky problems. It is also being sold as a process that just about anyone can use to solve ‘wicked problems’. Either something is slightly inconsistent between these two claims or it’s one hell of a method.
‘Contrary to popular opinion, you don’t need weird shoes or a black turtleneck to be a design thinker’ Tim Brown writes (HBR, June 2008). ‘Nor are design thinkers necessarily created only by design schools… many people outside professional design have a natural aptitude for design thinking, which the right development and experiences can unlock’.
50 to 100 gram per person of Rice per person (I use a mix of mostly brown rice and a little bit of pandan rice)
1/3 to 2/3 of an orange per person
1/2 to 1 of a banana per person
(Garden gourmet) vegetarian meatballs 3 to 7 per person (these don’t really taste like meatballs, but are kind of perfect for rice with satay sauce)
Any cooking oil
Satay sauce (I make the satay sauce from calvé peanutsauce, between 50 and 70 grams per person. The calvé thing is a spiced peanut butter designed to make satay sauce out of. I also add a dash of Ginger powder, galanga plant root powder, Coriander powder, Cayenne pepper, and some sambal oelek to taste. The last one is a kind of grounded chili pepper with salt. I also add Ketjap manis to taste, which is a sweet and salty kind of soy sauce).
Cook the rice (I cook it for 10 minutes in water about double the volume of the rice, which is the time indicated on the package).
Fry the vegetarian meatballs in the oil and follow the instructions on the package. You should only have to flip them once. I usually start on the satay sauce while the rice is cooking and the “meatballs” are frying.
Put the spiced peanut butter into a saucepan along with some water (a little more water volume than peanut butter) stir the mixture until it has boiled and is smooth, then stir the spices into the mixture. Add a splash of water. When the sauce is smooth again, add the sambal and ketjap and stir until blended in. Once the mixture is smooth again the sauce is ready. The amount of water you should add depends on how thick you want the sauce to be.
When the rice is done cooking drain out the water from the rice and add some ketjap manis and stir the rice.
After the sauce and “meatballs” are done too, slice the orange and banana and put them into a bowl (or on your plates).
Put the food on plates and done.
If you want to change the recipe here’s some variations I sometimes use:
add apple and/or Belgian endive to the fruit
Serundeng on top of the dish
Some krupuk with the dish
Replace the “meatballs” with an egg
I think it’s a family dish. Either my dad came up with it on his own or he read it in a book, a long time ago.