Ingredients

1/2 cup prawns                                        To be made into a paste/grind:

4-5 squids (cut into rings)                        7 dried chillies (soak in water)

2 lemon grass (crushed)                          1 fresh red chilli

800 ml coconut milk (semi thickness)      6-7 large shallots

1 tsp salt or more                                     2 nips garlic

1-1/2 inch ginger

Vegetables:                                             1-1/2 inch fresh turmeric (kunyit basah)

1 cup cauliflower                                     1 turmeric leaf (cut into small pieces)

1/2 carrot (cut into semi circle)

5 long beans (cut into 2 cm)

5-6 ladies finger/okra (cut into 2cm)

1 eggplant (halve and cut into 2cm)

Method

Heat enough oil in wok, stir fry the paste until fragrant, a Add in lemon grass, prawns and

squids.

Cook until prawns turn pink. Add in the vegetables with 1 cup of water. Simmer gently.

Add in 650 ml of coconut milk and stir.

Simmer gently until vegetables cook and gravy thickens. Finally add in the balance 150 ml

coconut milk. Once one or two bubbles appear close fire. Dish out.

Note:

The important ingredients for the dish is the fresh turmeric and the turmeric leaf.

Do not omit it then the dish would not have its original flavour.

Ingredients

To pound into a paste:                           1 chicken

8 dried chillies (soak in water)               (clean and cut into 4 large pieces)

8 shallots                                               500 ml thick coconut milk

4 nips garlic                                           2 turmeric leaves (shredded)

1 cm ginger                                           1 tbsp brown sugar

1 cm galangal (lengkuas)                      salt to taste

2 lemon grass

1 tbsp coriander seeds

1 tbsp cummin seeds

1 tbsp fennel seeds

Method

Boil the chicken until cooked.

Shred the chicken into pieces with your fingers. Keep aside.

Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer

gently.

Once oil surface from the gravy, add in shredded chicken, sugar, and salt.

Stir and cook until dish is really dried.

Add in turmeric leaves and dish out.

Ingredients

150 gm noodle                                             Seasoning:

1/2 cup boneless chicken meat                   1 tbsp chilli sauce

some prawns and fish balls                         1/2 tbsp tomato sauce

1 egg(beaten)                                              2 tbsp thick soya sauce

1/2 cup beansprouts                                    salt and sugar

150 gm mustard greens-cut into 2-1/2 cm     Garnishing:

2 clove garlic-chopped                                 shredded cucumber

3 shallots – sliced thinly                                chopped spring onions

1-2 tbsp chilli paste                                      shallots crisps

Method

Heat wok with 3-4 tbsp oil until hot and fry garlic until light brown. Add shallots and chilli

paste and fry further.

Mix in chicken meat, prawns and fish balls and stir fry. Add in the noodle and all the

sauces.

Add seasoning and sprinkle with a little water .Mix in all the fried ingredients together.

Spread all the ingredients around the wok

Create an empty space in the center .Add in the beaten egg into it and a bit more oil.

Cover the egg with the ingredients and stir-fry evenly.

Finally add in mustard leaves and beansprouts .Stir another 3-4 minutes. Remove the dish

to a plate and garnish it.

Ingredients

1 large pomfret (clean, cut slants and across)

Pounded ingredients:

1 lemon grass

4 kaffir lime leaves

2 nips garlic

1″ ginger

sauce ingredients/combine in a bowl

4 tbsp black soya sauce

2 tbsp light soya sauce

a few drops sesame oil

1 1/2 tsp sugar

salt to taste

1-1/2 tsp corn flour

1/2 cup water

Method

Mix the pounded ingredients with the sauces.

Pour on top of the fish.

Steam in a rapid boiling water for 20-25 min (depends on the size of the fish)

Garnish with chopped spring onions and sliced red chillies.

Ingredients

2-3 eggplant (cut into 4cm long and halve it)

8 fresh prawns (leave the tail intact)

2 cm shrimp paste (belacan)

2 clove garlic (chopped)

1 large onion (chopped)

2 tsp chilli paste/ chilli boh

1 cm fresh turmeric (pounded)/kunyit basah

salt and sugar to taste

Method

Heat the wok, put in the shrimp paste and roast it.

Break it into bits.

Roast until fragrant. Then add in 6 tbsp oil.

Stir fry the garlic and onions.

Add in the prawns, pounded turmeric, and chilli paste.

Add oil if paste is dry.

Finally add in the egg plant and stir fry until cook in all sided.

Season with salt and sugar and sprinkle a bit of water

Cook until done. Use low flame for this dish.

Note:

Can use turmeric powder instead for fresh turmeric.

Ingredients

150 gm egg noodle

150 gm boneless chicken meat

1/2 a fish cake (sliced thinly)(optional)

5 fish balls(halved)

100 gm prawns(with or without shells)

2 cloves garlic(minced)

Seasoning:

1 tbsp oyster sauce

1 tbsp light soya sauce

2-3 tbsp thick soya sauce

1 cup chicken stock or plain water, salt, sugar

1 tsp cornflour (mix with 3 tbsp water)

Method

Heat 3 tbsp oil .Stir fry garlic until light brown.

Add in chicken meat, prawns ,fish cake and fish balls

Stir fry until meat cooks.

Add noodles and all the seasoning except the cornflour mixture.

Bring to boil and simmer for 3 minutes.

Thicken the noodle gravy by adding cornflour mixture

Stir one or two time and close the fire.

Dish out. Serve hot.

Ingredients

500gm glutinuous rice (soaked overnight)

750ml coconut milk (from 1/2 or 1 coconut)

1 tsp lime paste (air kapur)

2 screwpine leaves

a pinch of salt

ingredients (b):

350gm brown sugar/gula melaka/gula merah

150ml water

Method

Wash glutinuous rice and soak overnight with 1 tsp lime paste water.

Then toast and steam with coconut milk, knotted screwpine leaves and salt for 30 minutes

or until the milk evaporates.

Once cooked take a fork and turn anti-clock wise and loosen the rice. Leave it to cool.

Meanwhile, mix brown sugar and water and cook in a pan.

For those who are using gula merah sieve it first.

Leave the sugar syrup to boil at least 5 minutes

Lower the flame and mix in the glutinuous rice and mix it thoroughly.

Stir constantly for 3 minutes and close the flame.

Pour it into a cake pan and leave it to cool before serving.

Ingredients

2 tbsp white quaker oats (or any other brand)

5 french beans – shredded

1/2 carrot – grated

2 potato (boiled and mashed)

2 tbsp cooked rice

1 beaten egg

2 tbsp cornflour

2 sprig spring onions(chopped)

1 large onion-chopped

1 red chilli – chopped

salt to taste

For Coating:

1/2 cup bread crumbs

Method

Together and form into mini balls. Flatten it in your palm like making masala vadai. Coat it

with bread crumbs and fry in hot oil in low fire.

Note:

Stir the mixture each time before pouring into the tin. Test each layer is cooked before

making the next layer.

You can use your fingertips to check if the layer is cooked. It can take more then the

required 8 minutes. It is required to leave the cake to cool down

completely before cutting and serving.

take more then the required 8 minutes. It is required to leave the cake to cool down

completely before cutting and serving.

Ingredients

340 gm wet rice flour or rice flour

225 gm sago flour

1/4 tsp salt

855 ml (11/2 coconut) coconut milk

ingredients b:

425 ml water

450 gm sugar

8 screwpine leaves (if unable to obtain screwpine leaves, use vanilla essence 1 tsp)

red food colouring

Method

Mix A till smooth. Set aside. Boil ingredients B till sugar dissolves.

Leave the syrup to thicken a bit then strain. Pour the hot boiled syrup gradually into the

flour mixture, stirring all the time till it is well blended.

Divide flour mixture into two portions. Set aside one portion (uncoloured) and add red

colouring in another portion.

Grease a round or square tin. Place it in a steamer and pour 140 ml of uncoloured batter

in the tin.

Steam each layer for six or eight minutes. Pour alternatively the red and uncoloured batter

and steam till mixture is used up.

Note:

Stir the mixture each time before pouring into the tin. Test each layer is cooked before

making the next layer. You can use your fingertips to check if the layer is cooked. It can

take more then the required 8 minutes. It is required to leave the cake to cool down

completely before cutting and serving.

   2 1/2 cups all-purpose flour

   2 tsp baking powder

   1/2 cup margarine or butter

   1 cup granulated sugar

   1 egg

   1 tsp almond essence

   blanched almonds for decoration

   beaten egg for glazing

 1. Sift the flour, baking powder and salt into a bowl. Cream the margarine

(or butter) and sugar together until light, white and fluffy. Beat in the egg

and almond essence. Stir in the sifted dry ingredients to make a stiff

dough.

 2. Form the mixture into balls about 1 – 1.5 inch diameter and place these

on a greased baking tray. Place half an almond (split lengthways) on

each ball and press to flatten slightly. Brush with beaten egg.

 3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or

until golden. Cool on a wire rack. This quantity makes about 45

biscuits.