Ingredients

600g prawns(clean with the shell)            Chilli sauce Ingredients:

1/2 tsp salt                                                4 red chillies pounded

1 tsp sesame oil                                       4 pips garlic, pounded

1/4 tsp pepper                                          1″ young ginger, pounded

50g shredded young ginger                     1/4 tsp salt to taste

4 tbsp chicken stock                                1 tsp sugar

1 egg white ( lightly beaten)                    1/2 tsp sesame oil

1 tbsp chinese cooking wine(optional)     1 tbsp lime juice

Method

Mix ingredients A and marinate for 10 min.

Steam over high heat for about 8-10 minute (depending on the size of prawns)

Pour wine and egg white over the prawns and steam for another 1 min.

Serve hot with chilli sauce

For the sauce, combine all the sauce ingredients and leave to marinate for 1 hour before

serving .

Ingredients

400g asparagus, cut into 4cm lengths

200g prawns – remove shell but keep tail, slit back

5 tbsp oil

Grounded ingredients:

10 shallots

5 pips garlic

6 red chillies

3 tbsp dried prawns, soaked

11/2 cm toasted shrimp paste(belacan)

Method

Heat oil in wok,saute ground spices until fragrant

Add prawns and fry until the colour changes to pink

Add asparagus,mix well,sprinkle 2-3 tbsp water onto mixture and cover wok.

Cook for 1 min.

Add salt and sugar,mix well and taste

Serve hot with rice

Note :

Can substitute asparagus with french beans,sweet potato leaves or broccoli

Ingredients

600g cuttlefish                                  Ground spices:

200g prawns                                     10 shallots

2 fresh red chillies, chopped             4 pips garlic

1 stalk spring onions, chopped         2cm shrimp paste (toasted) belacan

4 tbsp oil                                          2-3 tbsp chilli paste

2 tsp corn flour                                3 tbsp tamarind juice

1/2 cup water                                   salt and sugar to taste

Method

Clean cuttlefish,remove head and intestines and keep it whole.wash and dry. Cut away the

tip (so that the air can escape)

Coat the inside with a little cornflour(so that the filling will stick) .Mix prawn paste,red

chillies and spring onions together until well combined.

Stuff each cuttlefish with the prawn paste.Can use a toothpick to seal the edges. You can

steam the cuttlefish or deep fry the cuttlefish until cook.

Heat up the oil, saute the grounded spices until fragrant. Add tamarind juice,water,salt and

sugar.

Add the cuttlefish and cook until gravy thickens.

Ingredients

750g fish spanish mackerel                      5 fresh red chillies

10 lady’s finger                                         1cm galangal(lengkuas)

1 brinjal, cut into 4                                    2 lemon grass(serai)

3 tomatoes, cut into 4                               2cm fresh turmeric(kunyit basah)

1 coconut ,                                               21/2 cm toasted shrimp paste(belacan)

1 ginger flower (bunga kantan)                2 tbsp fish curry powder

2 pcs kaffir lime leaves

5 tbsp oil                                                  Seasoning:

                                                                4 tbsp thick tamarind juice

Ground Spices:                                       1 tbsp sugar

15 shallots                                              salt to taste

12 pips garlic                                          2-3 tbsp lime juice (add lastly)

10 dried chillies

Method

Heat oil ,saute ground spices until fragrant, Slowly add in thick coconut milk while frying to

get nice colour.

Pour in the thin coconut milk and bring to boil. Add ginger flower,kaffir leaves, and lower

fire. Simmer until fragrant.

Add all the vegetables,use medium heat. Half way thru, add in the fish pieces, and simmer

Add seasoning and mix well.

Ingredients

200g chicken pieces

1/2 cup grated coconut

3 red chillies

8 shallots

2 lemon grass

1 tbsp oyster sauce

1 tbsp plum sauce or honey

1 egg

60g corn flour

60ml light soy sauce

salt and sugar to taste

3 tbsp yogurt

pandan leaves

cooking oil for deep frying

Method

Dice the chicken into required size.

Coarsely pound the red chillies, shallots and lemon grass.

Mix in grated coconut (the white part only), yogurt, oyster sauce, beaten egg, corn flour,

salt, sugar to taste.

Marinate for 2 hours.

Wrap one chicken piece at a time in pandan leaves

Deep fry chicken until cooked

Ingredients

500g indian mackerel/spanish mackerel

some banana leaves (20cmx 30cm) and stapler

sambal, to serve with fish

10 fresh red chillies

2-1/2 cm toasted shrimp paste/belacan

1 tbsp lime juice

salt to taste

60g shallots, chopped

60g garlic, chopped

2 tbsp curry powder

2 tbsp chilli powder

1 tsp turmeric powder/saffron powder

6 tbsp thick coconut milk

1-1/2 tsp salt

Method

Mix fish with ingredients a and season for at least 1 hour in fridge. Wrap each fish

individually with a piece of banana leaf (by rolling up)

Staple both ends. Grill fish in a preheated oven at 220oC for 15 min. Turn over and grill for

another 10 min.

Serve hot with the prepared sambal. For the sambal,pound red chillies and shrimp paste

until smooth .Add in the lime juice/limau kasturi juice.

Ingredients

2 bowls cooked cold rice

100g prawns, shelled

100g chicken pieces

3 pips garlic, pounded

3 red chillies, chopped

50g green peas, corns and diced carrots

1 egg beaten

4 tbsp oil

Seasoning:

2 tbsp thin soy sauce

1/2 tsp chinese cooking wine(optional)

some chopped spring onions for garnishing

Method

Heat oil and saute the garlic. Add prawns and chicken and stir fry until cooked.

Add red chillies, rice, green peas, Stir fry until well mixed and hot

Add in the seasoning, then the beaten egg and continue to fry until rice is dry.

Add salt and pepper. Dish on to plate and garnish with spring onions.

Note:

U can use a bit of ginger and shallots if preferred.

Ingredients

1 chicken (cut into 16 pcs)                      To grind into a paste:

2 potatoes (cut into cubes)                      4 large bombay onions

3 tomatoes (chopped)                             4 cloves garlic

4 stalks lemon grass (bruised)                3 cm ginger

1 stalk curry leave                                   2 cm fresh turmeric/kunyit basah

1 large onion (chopped)                          7 fresh red chillies or more

4 cups coconut milk (semi thickness)     1/2 tsp cumin seeds (optional)

1 cinnamon stick                                     3 tbsp chicken curry powder

3 cloves

3 cardamoms

1 star anise

Method

Saute cinnamon stick, cloves, cardamoms and star anise. Add in chopped onions and stir

fry. Once fragrant add in the pounded ingredients and stir fry again.

Add in the tomatoes and fry further for 1 minute. Mix in chicken, potatoes, lemon grass

and 2 cups of water.

Season with salt. Leave the curry to simmer gently. After 20 minutes add in the coconut

milk and simmer further. Add in the curry leaves finally and dish out.

Note:

Do not use turmeric powder then the taste varies.

Ingredients

2 cups plain flour

1/2 tsp salt

2 eggs beaten

2-1/2 cups coconut milk (1/2 coconut)

Method

Sift flour into bowl and add salt.

Stir in beaten eggs and coconut milk and beat smooth. Use a whisk.

Strain batter.

Grease and heat a medium non-stick pan on low heat.

Put a ladleful of batter in roti jala mould and in a circular motion move over a pan so that

the pancake will have a lacy pattern.

Cook until set turn over onto a dish.

There is no need to turn the pancake.

Use your finger tip to ensure the top layer is cooked.

Continue greasing the pan every now and then until batter finishes.

Ingredients

1 big chicken (clean and cut into 12 pcs)

600 gm long grain rice (wash and drain)

960 ml chicken stock

3 nips garlic (chopped finely)

1/2 chicken cube (optional)

2 screwpine leaves (knotted)(optional)

2 tbsp chicken lard/oil

1 tbsp margerine

1/4 tsp salt

Method

Take a bit of chicken fat and extract oil. (add the fat in a wok and leave it in the fire. The

oil will come out by itself) .Throw the fat away and leave the oil in the wok. Add in the

margerine and fry the chopped garlic until fragrant. Add in the drained rice and combine

the rice with the garlic for 1 -2 minutes. Close fire. Transfer the rice to a rice cooker. Add

in the chicken stock, screwpine leaves, crumble the chicken cube and salt.

Cook until rice is done. Stir with a fork. (Note: For those who do not want to use the lard,

substitute with margerine)

Method For the Chicken:

Boil the chicken with water to get the chicken stock. Dish out the chicken in a bowl. Sieve

the chicken stock before using.

Marinate the chicken with 4 tbsp honey, 2 tbsp thick soya sauce, 2 tbsp light soya sauce,

Add a few drops of sesame oil, 1/4 tsp salt and 1-1/2 tsp sugar.

Deep fry the chicken in oil or roast it in the oven (220o C for 15-20 min) (Since the

chicken is already cooked fry it for 5 min only)