Lobster Curry with Capsicum Recipe

Preparation time: 25 minutes
Total cooking time: 10-15 minutes
Recipe serves 4-6

Ingredients

2 raw lobster tails
1 tablespoon oil
1-2 tablespoons Red curry paste
2 stems lemon grass (white part only), finely chopped
1 red capsicum, roughly chopped
1 cup coconut milk
6 dried Chinese dates
1 tablespoon fish sauce
2 teaspoons soft brown sugar
1 teaspoon grated lime rind

½ cup fresh coriander leaves

Method

1. Cut down the centre of the lobster tails on the underside. Remove the flesh and cut into 2 cm pieces.

2. Heat the oil in a wok or heavy based frying pan. Add the curry paste and lemon grass and stir for 1 minute over medium heat. Add the lobster pieces a few at a time and stir fry each batch for 2 minutes, just until golden brown. Trasnfer each batch of lobster to a plate and set aside.

3. Add the capsicum to the wok and stir fry for 30 seconds. Add the coconut milk and date; bring the mixture to the boil and cook for 5 minutes or until dates are pluump. Add the fish sauce, brown sugar and lime rind. Return the lobster meat to the wok and allow to heat through. Serve immediately with steamed rice. Sprinkle with coriander leaves.

Hint

Cook the lobster meat quickly over a high heat. Do not overcook.

Creamy Beef and Eggplant Curry Recipe

Preparation time: 20 minutes
Total cooking time: 30-40 minutes
Recipe serves 4

Ingredients

1 tablespoon oil
2-6 teaspoons Red curry paste
500g topside steak, cut into strips

1 ½ cups coconut milk

1 cup water

4 kaffir lime leaves

100g pea-sized eggplants or chopped eggplant

1 ½ tablespoons fish sauce

1 ½ tablespoons lime juice

2 teaspoons soft brown sugar

½ cup fresh Thai basil leaves or coriander leaves

Method

1. Heat the oil in a wok or large frying pan. Add the curry paste and stir for 1 minute over medium heat. Add the meat to the wok in batches; stir fry for 3 minutes or until brown. Remove the meat from the wok and set aside.

2. Add coconut milk, water and kaffir lime leaves to the wok; bring to the boil and simmer 12 minutes. Add the eggplants to the wok and cook for 5-10  minutes or until tender. Return the beef to the wok and simmer for 3 minutes.

3. Add the fish sauce, lime juice and brown sugar to the wok. Add most of the basil or coriander leaves; toss and then serve with steamed rice. Sprinkle with the remaining leaves.

Note

The meat must be cooked for a short time so it remains tender.

Chilli Garlic Quail Recipe

Preparation time: 15 minutes + marinating
Total cooking time: 15-20 minutes
Recipe serves 4-6

Ingredients

6 quails
1 small red chilli, finely chopped
2 tablespoons chopped fresh coriander leaves and stems
4 cloves garlic, crushed
2 teaspoons soft brown sugar
2 teaspoons Red curry paste
1 tablespoon grated fresh ginger
2 teaspoons light soy sauce
2 teaspoons chilli sauce
2 teaspoons oil

Method

1. Using poultry shears or kitchen scissors, cut each quail down either side of the backbone and then open out flat. Cut each one in half through the breastbone.

2. Using a mortar and pestle or blender, blend the chilli, coriander leaves and stems, garlic, brown sugar, paste, ginger, soy sauce, chilli sauce and oil, until smooth.

3. Brush the mixture all over the quails. Place them in a container, cover and refrigerate for at least 2 hours or overnight. Grill the quails until browned and cooked through, or bake them in a hot over at 210°C (415°F/Gas 6-7) for 15-20 minutes or until tender. Serve with rice and lime wedges and garnish with fresh chillies or herbs, if you like.

Sweet Red Pork Curry with Corn and Peas Recipe

Preparation time: 15 minutes
Total cooking time: 25 minutes
Recipe serves 4

Ingredients

1 tablespoon oil
1-2 tablespoons Red curry paste
500g lean, diced pork
1 cup coconut imlk
1 cup water
1 cup fresh corn kernels or 150g baby corn spears

½ cup fresh green peas

1 tablespoon fish sauce

2 teaspoons soft brown sugar

2 teaspoons finely grated lime rind

½ cup shredded fresh Thai basil leaves

Method

1. Heat the oil in a wok or heavy based medium pan. Add the curry paste to the wok and stir for 1 minute. Add the pork and stir fry, tossing constantly, until the pork browns lightly.

2. Add the coconut milk and water to the wok and bring to the boil. Simmer, uncovered, for 15 minutes.

3. Add the corn and peas to the wok; cook for 5 minutes. Add the fish sauce, brown sugar, lime rind and basil; toss. Garnish with basil leaves. if you like. Serve with steamed rice.

Hint

Remove kernels from 2 fresh corn cobs to make 1 cup. Use a sharp knife to scrape down the length of the sides to remove kernels. Frozen corn may be used instead.

Green Chicken Curry Recipe

Preparation time: 20 minutes
Total cooking time: 25 minutes
Recipe serves 4

Ingredients

1 tablespoon oil
1 onion, chopped
1-2 table spoons Green Curry Paste

½ cup water

500g chicken thigh fillets, cut into bite-sized pieces

100g green beans, cut into short pieces

6 kaffir lime leaves

1 tablespoon fish sauce

1 tablespoon lime juice

1 teaspoon finely grated lime rind

2 teaspoons soft brown sugar

¼ cup fresh coriander leaves

Method

1. Heat the oil in a wok or a heavy-based pan. Add the onion and curry paste to the wok and cook for about 1 minute, stirring constantly. Add the coconut milk and water to the wok and bring to the boil.

2. Add the chicken pieces, beans and kaffir lime leaves to the wok; stir to combine. Simmer, uncovered, for 15-20 minutes or until the chicken is tender. Add the fish sauce, lime juice and rind, and brown sugar to the wok; stir to combine. Sprinkle with fresh coriander leaves just before serving.

3. Serve with rice.

Note

Chicken thigh fillets are sweet in flavour and a very good texture for curries. You can use breast fillets instead, if you prefer. Do not overcook fillets or they will be tough.

Stir Fried Chicken with Peanuts and Basil Recipe

Recipe serves 4

Ingredients

4 chicken breast fillets
125g of trimmed snow peas
1 tablespoon of Green Curry Paste
½ cup of chopped, roasted peanuts
½ cup of small fresh basil leaves
Oil
2 tablespoons of fish sauce
1 teaspoon of soft brown sugar

Method

1. Slice 4 chicken breast fillets into small, thin pieces. Combine the chicken and 1 tablespoon of Green Curry Paste and mix well.

2. Heat 1 tablespoon of oil in a wok or frying pan. Add the chicken to the wok in 2 batches and stir fry each batch for 3 minutes or until the chicken is cooked through. Transfer to a plate.

3. Add 125g of trimmed snow peas to the wok; toss, cover with a lid and steam for 1 minute. Return chicken to the wok; add 2 tablespoons of fish sauce, 1 teaspoon of soft brown sugar, ½ cup of chopped, roasted peanuts and ½ cup of small fresh basil leaves; toss gently.

4. Serve immediately with steamed rice.

Stir Fried Beef with Greens Recipe

Recipe serves 4

Ingredients

400g lean sirloin steak
2 bunches of baby bok choy
some broccoli forest
4 cloves of chopped garlic
5cm piece of ginger

2 teaspoons of chopped red chillies
1 teaspoon freshly ground black pepper
Oil
2 tablespoons of time juice
1 tablespoon of fish sauce

Method

1. Slice 400g lean sirloin steak across the grain into thin slices. Heat 1 tablespoon of oil in a wok or large heavy-based frying pan. Add to the pan 4 cloves of chopped garlic, a 5cm piece of ginger, grated, 2 teaspoons of chopped red chillies and 1 teaspoon freshly ground black pepper; cook for 1 minute.

2. Heat the wok to very hot and add 1 tablespoon of oil. Add the beef in 3 batches and stir-fry each batch for 2 minutes, tossing constantly. Transfer the meat to a plate.

3. Add 2 bunches of baby bok choy, cut into short pieces, and some broccoli florest; toss. Cover and steam for 1 minute.

4. Return the meat to the wok; add 2 tablespoons of time juice and 1 tablespoon of fish sauce.

5. Serve with rice.

Baby Squid and Green Peppercorn Stir Fry Recipe

Recipe serves 4

Ingredients

500g fresh squid (calamari) rings
1 tablespoon of roughly crushed green peppercorns
oil
4 chopped cloves of garlic
1 teaspoon of chopped red chillies
2 tablespoons of fish sauce
2 teaspoons of soy sauce
½ cup of fresh basil leaves


Method

1. In a bowl, combine 500g fresh squid (calamari) rings, 2 tablespoons of oil and 1 tablespoon of roughly crushed green peppercorns; allow to stand 15 minutes.

2. Heat a large wok or heavy based frying pan until very hot. Add 2 teaspoons of oil from the marinating squid. Add 4 chopped cloves of garlic and 1 teaspoon of chopped red chillies to the pan and cook for 5 seconds.

3. Add squid to the pan in batches and stir-fry, tossing constantly, for 2 minutes each batch. Transfer each batch to a plate. Reheat wok between each batch. Add 2 tablespoons of fish sauce and 2 teaspoons of soy sauce to wok. When it is bubbling, pour it over the squid and serve immediately, garnished with ½ cup of fresh basil leaves.

4. Serve together with rice.

Chicken, Basil and Baby Corn Stir Fry Recipe

Recipe serves for 4

Ingredients

4 chicken breast fillets
150g baby corns spears
1 tablespoon oil
2 teaspoons of chopped chillies
1 teaspoon of soft brown sugar
2 tablespoons of fish sauce
2 tablespoons of lime juice
½ cup of small fresh basil leaves

Method

1. Cut 150g baby corns spears in half vertically. Heat 1 tablespoon of oil in a wok or heavy-based frying pan. In two batches, stir fry 2 teaspoons of chopped chillies with 4 chicken breast fillets, cut into bit-sized pieces, stirring constantly for 5 minutes, or until the chicken is just cooked.

2. Add the corn, 1 teaspoon of soft brown sugar and 2 tablespoons of fish sauce to the wok; toss well and cover. Cook for 1-2 minutes, or until the corn is just tender.

3. Add 2 tablespoons of lime juice and ½ cup of small fresh basil leaves; toss well and serve immediately with steamed rice.

Corn and Crab Soup with Coriander Recipe

Preparation time: 15 minutes
Total cooking time: 10 minutes
Recipe serves 4

Ingredients

1 ½ tablespoons oil

6 cloves garlic, chopped

5 French shallots, chopped

2 stems lemon grass (white part only), finely chopped

1 tablespoon grated fresh ginger

1 litre chicken stock

1 cup coconut milk

2 ½ cups frozen corn kernels

2 x 170g cans crab meat, drained

2 tablespoons fish sauce

2 tablespoons lime juice

1 teaspoon soft borwn sugar

freshly ground black pepper

fresh coriander leaves

Method

1. Heat the oil in a large pan. Add the garlic, shallots, leon grass and ginger to the pan and cook over medium heat for 2 minutes, stirring frequently.

2. Add stock and coconut milk to pan and bring to the boil. Add the corn to the pan and cook for 5 minutes.

3. Add the crab meat, fish sauce, lime juice and brown sugar to the pan and stir. Add the pepper; serve immediately, topped with coriander leaves. Garnish with sliced chillies if you like.

Variation

Two eggs, beaten with two tablespoons of water, may be whisked into the soup before serving.

Seafood Soup with Chilli and Basil Recipe

Preparation time: 30-40 minutes
Total cooking time: 30 minutes
Recipe serves 4

Ingredients

8 raw king prawns
8 small black mussels in shells
1 white fish fillet (about 200g)
 small squid hoods
1 tablespoon oil

½ teaspoon ground turmeric

3 stems lemon grass (white part only), bruised

2 cm piece fresh ginger, tinly sliced

8 kaffir lime leaves, bruised

2 green chillies, chopped

3 coriander roots, finely chopped

3 cloves garlic, sliced

3 French shallots, sliced

2 ripe tomatoes, chopped

3 cups fish stock or water

2 teaspoons fish sauce

1 tablespoon tamarind puree

1 tablespoon lime juice

¼ cup each of fresh Thai basil leaves and chopped fresh coriander, optional

2 small red chillies, chopped

Method

1. Peel prawns, leaving tails intact; devein. Remove beards from mussels and scrub shells to remove all the grit.

2. Cut the fish into 4 cm pieces. Using a sharp knife, slit the squid up one side, score the flesh in a diamond patter and cut the squid into pieces.

3. Heat oil in a large pan or wok, add the turmeric, lemon grass, ginger, kaffir lime leaves, green chillies, coriander, garlic and shallots; stir over high heat for 1 minute or until aromatic. Add tomatoes, stir until soft. Add the stock to pan; bring to the boil. Reduce heat and simmer, covered, 10 minutes.

4. Add sugar, fish sauce, tamarind and all the seafood to pan. Bring mixture to the boil, cover, cook 3-5 minutes or until tender. Discard lemon grass and any mussels tat have not opened. Gently stir through the lime juice and herbs. Serve sprinkled with red chillies.

Hint

Bruise kaffir lime leaves by crushing with the flat side of a knife.

Pumpkin, Prawn and Coconut Soup Recipe

Preparation time: 15 minutes
Total cooking time: 20 minutes
Recipe serves 4-6

Ingredients

500g pumpkin
4 tablespoons lime juice
8 medium raw king prawns
2 onions, chopped
1 small red chilli, finely chopped
1 stem lemon grass (white part only) chopped
1 teaspoon shrimp paste
1 teaspoon sugar

1 ½ cups coconut milk

1 teaspoon tamarind puree

1 cup water

½ cup coconut cream

1 tablespoon fish sauce

2 tablespoons fresh Thai basil leaves, optional, plus some extra leaves or sprigs to garnish

Method

1. Peel pumpkin and scoop out seeds. Cut the pumpkin into cubes and combine with half of the lime juice in a medium bowl. Remove heads from prawns; peel and devein prawns.

2. Process the onions, chilli, chopped lemon grass, shrimp paste, sugar and about ¼ cup of coconut milk in a food processor until a paste forms.

3. Combine the paste with the remaining coconut milk, tamarind puree and water in a large pan and stir until smooth. Add the pumpkin with the lime juice to the pan; bring to the boil, reduce the heat and simmer, covered, for about 10 minutes or until the pumpkin is just tender.

4. Add the raw prawns and the coconut cream; simmer for 3 minutes or until the prawns are just pink and tender. Stir in the fish sauce, the remaining lime juice and the Thai basil leaves, if using. When ready to serve, pour the soup into warmed bowls and garnish with the extra Thai basil leaves or sprigs. 

Note

Thai basil leaves give a distinctive flavour. They are available from Asian food stores.

Thai Chicken and Galangal Soup (Tom Kha Gai) Recipe

Preparation time: 20 minutes
Total cooking time: 20 minutes
Recipe serves 4

Ingredients

5cm piece fresh galangal
2 cups coconut milk
1 cup chicken stock
3 chicken breast fillets, cut into thin strips
1-2 teaspoons finely chopped red chillies
2 tablespoons fish sauce
1 teaspoon soft brown sugar

¼ cup fresh coriander leaves

Method

1. Peel the galangal and cut it into thin slices. Combine the galangal, coconut milk and stock in a medium pan. Bring to the boil and simmer, uncovered, over low heat for 10 minutes, stirring occasionally.

2. Add the chicken and chillies to the pan and simmer for 8 minutes. Add the fish sauce and brown sugar; toss.

3. Add the coriander leaves and serve immediately, garnished with extra sprigs of coriander, if you like.

Hint

If fresh galangal is not available, you can use five large slices of dried galangal instead. Prepare it by soaking the slices in half to one cup of boiling water for ten minutes before slicing it into small shreds. Add the liquid to chicken stock to make one cup and use as above.

Tom Yum Goong / Hot and Sour Prawn Soup Recipe

Preparation time: 25 minutes
Total cooking time: 45 minutes
Recipe serves 4-6

Ingredients

500g medium raw prawns
1 tablespoons oil
2 litres water
2 tablespoons red curry paste
2 tablespoons tamarind puree
2 teaspoons turmeric
1 teaspoon chopped red chillies, optional
4-6 kaffir lime leaves
2 tablespoons fish sauce
2 tablespoons lime juice
2 teaspoons soft brown sugar

¼ cup fresh coriander leaves

Method

1. Remove the prawn heads. Peel the prawns, leaving the tail intact. Using a sharp knife, slit each prawn down the back and devein. Set the prawns aside. Heat the oil in a large pan.

2. Add the prawn shells and heads to the pan an cook for 10 minutes over medium high heat, tossing frequently, until shells and heads are deep orange.

3. Add 1 cup of water and the curry paste to pan. Boil for 5 minutes, until reduced slightly. Add remaining water and simmer for 20 minutes. Drain, reserving the stock. Discard heads and shells. Return stock to pan.

4. Add the tamarind, turmeric, chillies and lime leaves to pan; bring to boil and cook for 2 minutes. Add the prawns to the pan and cook for 5 minutes or until prawns turn pink. Add the fish sauce, lime juice and brown sugar to the pan; toss. Serve immediately, sprinkled with coriander leaves.

Hint

If tamarind puree is not available, soak one quarter of solid block of tamarind in warm water for ten minutes and then work the pulpy mixture with your fingertips. Remove stones before using.

Chicken Curry Puffs Recipe

Preparation time: 1 hour 30 minutes
Total cooking time: 35-45 minutes
Recipe makes about 36

Ingredients 

2 tablespoons oil
400 g chicken mince
2 cloves garlic, crushed
1 onion, finely chopped
3 coriander roots, finely chopped
2 teaspoons ground turmeric

1 ½ teaspoons ground cumin

3 teaspoons ground coriander

1 small potato, peeled and very finely diced

1 tablespoon chopped fresh coriander leaves and stems

3 teaspoons soft brown sugar

½ teaspoon ground black pepper

2 small red chillies, finely chopped

¼ cup fish sauce

1 tablespoon lime juice

oil, extra, for deey frying

Chili sauce for dip

Pastry

1½ cup plain flour

½ cup rice flour

½ teaspoon salt

60g  butter

½ cup coconut milk.

Method

1. Heat the oil in a medium wok or pan. Add the mince and cook over a high heat for 3 minutes or until starting to brown. Break up any lumps of mince as it cooks. Add the crushed garlic, onion, coriander roots, ground turmeric, cumin and coriander, and the potato to the wok; stir fry over medium heat for 5 minutes or until mince and potatoes are tender. 

2. Add the fresh coriander, sugar, pepper, chillies, fish sauce and lime juice to the wok; stir until well combined and most of the liquid has evaporated; allow to cool.

3. To make pastry. Sift the flours and salt into a medium bowl  and rub in the butter until the mixture is fine and crumbly. Make a well in the center, add the coconut milk and mix with a knife until the mixture forms a dough. gently knead until the dough is smooth. Cover with plastic wrap and refrigerate for 30 minutes.

4. Divide the dough into two portions. Roll out one portion on a lightly floured surface until it is abouth 3 mm thick and then cut into circles with an 8cm cutter.

5. Place 2 teaspoons of the filling in the center of each circle, brush the edges of the pastry lightly with water and fold over to enclose the filling; press the edges to seal. REpeat with the remaining half of the dough, rerolling the scraps until the dough and the filling are all used.

6. Heat the oil in a large wok or pan. Don't put too much oil in the work; it should be only half full. Deep fry the puffs, in batches, until puffed and browned. Remove from oil with a wire mesh drainer, slotted spoon or tongs; drain on paper towels. Serve hot with chilli sauce or satay sauce.

Char-Grilled Baby Octopus Recipe

Preparation time: 1 hour
Total cooking time: 15-25 minutes
Recipe serves 4-6

Ingredients

500g baby octopus
2 tablespoons oil
3 cloves garlic, chopped
1 tablespoon green or pink peppercorns
2-4 small red chilles, finely chopped
1 tablespoon fish sauce

Method

1. To clean the octopus, use a small sharp knife to remove the gut by either cutting off the head entirely or by slicing open the head and removing the gut.

2. Pick up the body and use the index finger to push up the beak. Remove the beak and discard. Clean the octopus thoroughly. Cut the head into 2 or 3 pieces. Place the cleaned octopus in a shallow dish.

3. Combine the octopus, oil, garlic, peppercorns and chillies in a bowl; marinate for 30 minutes. Heat a barbecue plate or cast iron pan until very hot. Cook 3 octopus at a time, turning frequently, for 3 minutes or until they turn while. Do not overcook. Sprinkle the fish sauce over the top and serve immediately.

These are particularly delicious served with a squeeze of lime. If you wish, you can garnish with a sprig of fresh coriander or some slices of fresh chillies.

Hint
This recipe is also suitable for calamari. Wash the tubes, pat them dry and cut them into squares or long strips. Prepare them in the same way as the octopus, making sure you don't overcook, or they will be tough.

Meat Balls on Skewers Recipe

Preparation time: 25 minutes
Total cooking time: 10 minutes
Recipe serves 4

Ingredients

350g beef mince
3 French shallots, finely chopped
3 cloves garlic, chopped
3 cm piece ginger, grated
1 tablespoon green or pink peppercorns, crushed
2 teaspoons Golden Mountain sauce
2 teaspoons fish sauce
2 teaspoons soft brown sugar

½ cup fresh coriander leaves

lime wedges

1 cucumber, chopped

3 sliced red or green chillies

Method

1. Chop the mince with a cleaver or a large knife until the mince is very fine. Place the mince, French shallots, garlic, ginger, peppercorns, Golden Mountain sauce, fish sauce and the brown sugar in a bowl. Mix the ingredients thoroughly until well combined.

2. Using 2 teaspoons of mixture at a time, form into balls. Thread the balls onto the bamboo skewers, using three balls for each skewer.

3. Place on an oiled grill plate or barbecue. Cook, turning frequently for 7-8 minutes or until the meat is cooked. Sprinkle with coriander. Serve with the lime wedges, cucumber and sliced chillies.

Hint

Soak the wooden skewers in water for at least 30 minutes before use, to help prevent them burning

Variation

Pork mince, chicken mince or any combination may be used.

Spicy Pork and Prawn Lettuce Parcels (Lilies) Recipe

Preparation time: 20 minutes +30 minutes for lettuce crisping
Total cooking time: 8-10 minutes
Recipe serves 4-6

Ingredients

1-2 Large Lettuces
1 tablespoon oil
3 spring onions, chopped
2 teaspoons red curry paste
100g lean minced pork
100g small raw prawns, peeled, deveined

¼ cup coconut milk

1-2 teaspoons chopped red chillies, optional

2 teaspoons fish sauce

1 teaspoon soft brown sugar

2 teaspoons grated lime rind

¼ cup finely chopped roasted peanuts

Ingredients

1. Separate the lettuce leaves leaves, wash them and pat dry, then wrap in a dry teal towel and refrigerate for about 30 minutes.

2. Heat the oil in a heavy-based frying pan or wok. Add the spring onions and curry paste and stir for 2 minutes over medium heat. 

3. Add the pork mince to the pan and cook, stirring until browned. Add the prawns, coconut milk and chillies to the pan and stir for 3 minutes.

4. Add fish sauce, brown sugar and lime rind to pan and stir well. Stir in peanuts, allow to cool for 15 minutes. Place a spoonful of mixture on each lettuce leaf until mixture is all used. Parcels can be rolled for easy eating.

Note

The filling must be cooled so that all liquid will be adsorbed, making the filling moist and succulent.

Fresh Corn Pancakes Recipe

Preparation time: 20 minutes
Total cooking time: 10-15 minutes
Recipe Serves 4-6

Ingredients

2 medium cobs of fresh corn
2 spring onions, finely chopped fresh coriander stems
2 cloves garlic, chopped
2 teaspoons fresh green peppercorns, crushed
2 tablespoons cornflour
2 eggs, beaten
1 tablespoon fish sauce
2 teaspoons soft brown sugar
2 tablespoons oil for frying
chilli sauce

1. Peel the husk from the corn and remove all the fine silk strands. Using a sharp knife, cut downwards along the length of the cobs to remove the kernels; discard the cob.

2. In a bowl, combine the corn, spring onions, coriander, garlic, peppercorns, cornflour, eggs, fish sauce and brown sugar. Beat the mixture, using a wooden spoon, until well combined.

3. Heat the oil in a heavy based frying pan over medium heat. Drop in table spoonful of mixture and cook until underside is golden. Turn the pancakes and cook them for another 30 seconds. Serve immediately with chili sauce.

Hint
The batter is very thin and when cooked, produces a light pancake, so do not add extra flour.

Golden Prawn Puff Recipe

Preparation time: 15 minutes +  30 minutes resting
Total cooking time: 5-10 minutes
Recipe serves 4-6

Ingredients

4 medium red chillies
350g raw prawn meat

½ cup fresh coriander leaves

2 egg whites

1 tablespoon finely grated fresh ginger

2 cloves garlic ( chopped)

1 tablespoon fish sauce

1/3 cup rice flour or cornflour

½ cup oil for frying

chilli sauce for dipping

Method

1. Finely chop the red chilies. Place the chilies in a food processor with the prawn meat. coriander leaves, egg whites, ginger, garlic, chillies and fish sauce.

2. Process all the ingredients for 10 seconds or until the mixture is well combined. Transfer the mixture to a bowl and stir in the flour. Refrigerate the mixture for at least 30 minutes or until you are ready to fry the puffs.

3. Heat the oil in a heavy-based frying pan. Drop rounded teaspoonful of the mixture very gently into the hot oil and cook for 2 minutes, carefully turning them with tongs until golden brown on all sides. Drain the puffs on paper towels and serve immediately with chilli sauce. Golden Prawn Puffs look particularlly nice served with lime wedges and sprig of coriander.

Hint

Do not overprocess or overcook the mixture or it will become tough.

Crisp Sesame Prawns Recipe

Preparation time: 25 minutes +30 minutes resting
Total cooking time: 15 minutes
Recipe makes 12

Ingredients

¼ cip self raising flour

2 tablespoons rice flour

2 tablespoons toasted sesame seeds

1 teaspoon red curry paste

1 tablespoon fish sauce

2 teaspoons sesame oil

½ cup water

12 raw king prawns

chili sauce

Method

1. Sift the flours into a medium bowl. Stir in the sesame seeds. Combine the curry paste with the fish sauce and sesame oil in a small jug; add to the dry ingredients with enough water to form a batter the consistency of thick pouring cream. Cover and set aside for 30 minutes while preparing the prawns.

2. Peel the prawns leaving tails intact; devein. Heat the oil to moderately hot in a deep pan or wok. Holding the prawns by their tails, dip them into the batter and then deep fry , in small batches, for about 2 minutes or until golden brown and cooked through.

3. Remove the prawns from the oil with a wire mesh strainer, slotted spoon or tongs and then drain on paper towels. Serve immediately with some chili sauce.

Hint

If the oil is too hot, the prawns will brown quickly before cooking right through. When tails are pink and prawns have curled up, they are cooked.

Thai Deep Fried Spring Rolls Recipe

A very tasty Thai recipe style cuisine of deep Fried Spring Rolls. The preparation time for this recipe will be around 35 minutes and cooking time of 15 minutes. This recipe makes approximately 25 spring rolls.

Ingredients

30g dried bean vermicelli
2 cloves garlic
3 coriander roots
1 tablespoon oil
100g raw prawn meat (finely chopped)
150g lean pork mince
1 medium carrot (grated)
3 spring onions (chopped)
2 teaspoons fish sauce
1 tablespoon chilli sauce
2 teaspoons water
25 spring roll wrappers
oil for deep frying
Thai sweet chili sauce or any dipping sauce

Method

1. Break the vermicelli into 4 cm pieces and place the pieces in a heat proof bowl. Cover with boiling water and leave to soak for 4 minutes or until soft; drain well.

2. Chop the garlic and finely chop the coriander roots. Heat the oil in a wok or frying pan. Add the garlic and coriander roots to the wok and stir fry for 30 seconds. Add the prawn meat and pork mince to the wok and stir fry for 5 minutes, using a wooden spoon or fork to break up any lumps as it cooks. Add the carrot, spring onions, fish sauce, chili sauce and noodles to the wok. Stir well and then allow to cool.

3. In a small bowl, mix the cornflour and water to form a paste. Place the spring roll wrappers on a damp tea towel and cover with one end of the tea towel.

4. Place 1 spring roll wrapper at a time, with a corner towards you, on another damp tea towel. Using your fingertip, wet all the edges with the cornflour paste.

5. Place 1 tablespoon of filling in the center of the wrapper and spread the filling out to form a sausage shape. Fold the edges towards the center and roll up the spring roll tightly. Seal the edge with paste. Continue with the remaining wrappers and filling, keeping the spring rolls covered with a damp tea towel.

6. Heat the oil to moderately hot in a wok or deep frying pan and cook the spring rolls 3 or 4 at a time until they are golden brown. Remove from the oil using a wire mesh strainer, tongs or a slotted spoon. Drain the spring rolls on paper towels and serve immediately with a dipping sauce.

Storage time
Filled spring rolls can be frozen in airtight containers, with freezer wrap between each layer, for up to 3 months. Cook while still frozen. Do not defrost before cooking as they will fall apart.

Hints
To test whether the oil is hot enough, lower a small piece of bread or part of one of the spring roll wrappers into the oil; the oil will sizzle straight away if it is hot enough. Wooden chopsticks can be used too.

Spring roll wrappers are paper thin and will dry out if you don't place them on a damp tea towel and keep them covered with one end of the tea towel. If you are  using frozen ones, defrost them before use.

Red Curry Oysters Recipe

This Thai recipe takes 10 minutes for preparation and 5 minutes for cooking time. This recipe makes 24.

Ingredients

2 dozen oysters in half shell
1 tablespoon oil
3 teaspoons red curry paste
2 cloves garlic (crushed)
2 tespoons grated fresh ginger
1 tablespoon soft brown sugar
2 tablespoons fish sauce
2 kaffir lime leaves (finely shredded)

¼ cup lime juice

Method

1. Remove the oysters from their shells and wash the shells thoroughly; dry with paper towels and set aside.

2. Heat the oil in a small pan, add curry paste, garlic and ginger, cook over high heat for 1 minute or until aromatic.

3. Add sugar, fish sauce, kaffir lime leaves, lime juice and oysters to pan; stir fry for about 3 minutes or until just cooked. Spoon oysters back into shells for serving. Oysters can be served warm or cold, topped with chopped red chili.

For less spicy oysters, reduce curry paste to one or two teaspoons.

Thai Fish Cakes Recipe

Preparation time: 25 minutes
Total cooking time: 5-10 minutes
Recipe serves: 4-6

Ingredients

450g firm white fish fillets
3 tablespoons cornflour or rice flour
1 tablespoon fish sauce
1 egg (beaten)

½ cup coriander leaves

3 teaspoons red curry paste

1 teaspoon chopped red chillies (optional)

100 g green beans (very finely sliced)

2 spring onions (finely chopped)

½ cup oil (for frying)

Thai sweet chili sauce for dipping

Method

1. Place the fish in a food processor and process for 20 seconds or until smooth. Add the cornflour, fish sauce, beaten egg, coriander leaves, curry paste and chilies. Process for 10 seconds or until well combined.

2. Transfer the fish mixture to a large bowl. Add the sliced green beans and chopped spring onions and mix well. Using wet hands, form two rounded tablespoons of the mixture at a time into flattish patties.

3. Heat the oil in a heavy based frying pan over medium heat. Cook 4 fish cakes at a time until they are dark golden brown on both sides. Drain on paper towels and serve immediately, with a Thai sweet chili sauce.

Storage time

If you like, you can prepare the fish patties recipe ahead and store them, covered in the refrigerator for up to four hours.

Satay Prawns Recipe

Preparation time of 30 minutes including marinating and 20 minutes for total cooking time. This recipe makes 6 skewers.

Satay prawns often refers to grilled or barbecued prawns served on skewers together with satay sauce as a dipping. The prawns are often marinated and can often be replaced with chicken, lamb, beef or others. The satay sauce is often made from peanut butter, coconut milk and curry paste.

Ingredients

12 raw king prawns
1 clove garlic (crushed)
1/3 cup smooth peanut butter
1 onion, grated
1 tablespoon fish sauce

½ teaspoon chili flakes

1 teaspoon ground turmeric

5 fresh coriander roots (finely chopped)

2/3 cup coconut milk

Satay Sauce

2 teaspoon oil

1 teaspoon red curry paste

1 stem lemon grass (white part only) finely chopped

2 teaspoons tamarind puree

1 cup coconut milk

¼ cup smooth peanut butter

2 teaspoons sugar

2 teaspoons roasted unsalted peanuts, finely chopped

Method

1. Soak six 20 cm long bamboo skewers in water for several hours to prevent them from burning. Peel the prawns, leaving tails intact; devein.

2. Using a mortar and pestle or blender, make marinade by blending the garlic, peanut butter, onion, fish sauce, chili flakes, turmeric, coriander roots and about 2 tablespoons of the coconut milk until smooth. Stir in the remaining coconut milk.

3. Coat the prawns in the marinade, keeping the tails out if possible. Cover the refrigerate for at least two hours. Thread 2 prawns onto each skewer. Reserve remaining marinade for Satay Sauce, leaving a little to brush over prawns during cooking.

4. To make Satay Sauce recipe. Heat oil in a small pan. Add the curry paste, lemon grass and tamarind, and cook over a high heat for 1 minute or until aromatic. Add the coconut milk, peanut butter and sugar, bring to boil, reduce heat and simmer, uncovered for 2 minutes. Stir in reserved marinade and cook for 2 minutes until well combined and thickened. Serve sprinkled with peanuts.

5. Grill or barbecue prawns until cooked through, turning once during cooking and brushing with marinade. Serve immediately with Satay Sauce.

Note

Thickness of Satay Sauce will depend on the peanut butter. If too thick, thin it with a little water. On standing, oil will rise to the surface.

Fresh Spring Rolls Recipe

Fresh Spring Rolls is one of the most famous starter dish in Thailand and Vietnam. This recipe differs from those of other countries due mostly due to its ingredients; such as vermicelli is often used.


Preparation time: 30 minutes
Total cooking time: nil
Recipe makes 8

Ingredients

50 g dried bean vermicelli
2 cups hot water
8 dried rice paper wrappers
16 medium cooked prawns (peeled)
16 fresh Thai basil leaves
1 cup fresh coriander leaves
1 medium carrot, cut into short thin strips
1 tablespoon grated lime rind
2 tablespoons chili sauce

Dipping Sauce

1/3 cup cold water
1 teaspoon sugar
2 tablespoons fish sauce
1 tablespoon white vinegar
1 small red chili, finely chopped
1 tablespoon chopped coriander leaves and stems

Method

1. Soak the bean vermicelli in the hot water for 10 minutes and then drain. Drip a rice paper wrapper into lukewarm water, allow to soften and place on a work surface. Place 2 prawns side by side in the center of the wrapper and top with 2 basil leaves, 1 tablespoon of coriander, a few carrot trips, a little lime rind and a small amount of rice noodles. Spoon a little chili sauce over the top.

2. Press the filling down to flatten it a little; bring in two sides and roll up the parcel. Lay seam-side down on a serving plate and sprinkle with a little water; cover with plastic wrap. Repeat with remaining ingredients.

3. To make Dipping Sauce. Place the cold water in a a small bowl; add the sugar and stir until it dissolves. Stir in the fish sauce, vinegar, chili and coriander leaves an stems. Serve the spring rolls with Dipping sauce.

Note
Rice paper wrappers must be kept moist or they become brittle. Continue to sprinkle with cold water while rolling up and if leaving for any length of time before serving.

Corn Flakes Sunshine Muffins Recipe

Ingredients

2 cups corn flakes, crushed to crumbs

1 ½ cups all purpose flour

2 tsp baking powder

¼ tsp baking soda

¼ tsp salt

¼ cup granulated sugar

½ cup raisins

1 egg

¾ cup orange juice

¼ cup milk

¼ cup vegetable oil

1 tsp grated orange rind

Method

1. In a mixing bowl, combine crushed cereal, flour, baking powder, soda, salt and sugar. Stir in raisins.

2. Beat together egg, juice, milk and orange rind. Add to dry ingredients, stirring just until moistened. Spoon batter into greased or paper-lined muffin cups, filling about ¾ full.

3. Bake in 200°C for about 10-20 minutes or until lightly browned.

This recipe makes 12 muffins.

Corn Flakes Butter Crunch Squares Recipe

Ingredients

1/3 cup butter or margarine

¾ cup firmly packed brown sugar

½ cup corn syrup

½ cup smooth peanut butter

1 tsp vanilla extract

3 cups corn flakes cereal

¾ cup peanuts

Method

1. In a large heavy saucepan over low heat, melt butter. Stir in sugar and corn syrup. Cook over medium heat stirring constantly until sugar is dissolved and mixture is bubbly. Remove from heat. 

2. Blend in peanut butter and vanilla. Add cereal and peanuts, stirring until thoroughly coated.

3. Press firmly and evenly into buttered 2 L (23cm) square pan. Chill until set about 45 minutes. Cut into squares.

4. Store covered at room temperature.

This recipe makes approximately 25 squares.

Corn Flakes Mocha Cookies Recipe

Ingredients

1 cup all purpose flour
1 cup whole wheat flour

¼ cup cocoa powder

2 tsp baking powder

½ tsp salt

1 cup corn flakes cereal

2 tsp instant coffee powder

1 cup margarine

1 cup firmly packed brown sugar

3 egg yolks

2 tsp vanilla flavoring

¾ cup icing sugar

1 tbsp milk

Method

1. Combine flour, cocoa, baking powder and salt. Set aside.

2. Measure corn flakes cereal and coffee powder into small bowl. Stir and combine. Set aside for 3 minutes.

3. Beat margarine, brown sugar, egg yolks and vanilla until smooth. Mix in cereal mixture. Add flour mixture and mix until combined. Use rounded tablespoon to drop mixture, one by one onto greased baking sheets.

4. Bake at 180°C about 15 minutes or until almost firm to touch. Cool.

5. In a small bowl, combine icing sugar and 1 tablespoon milk, until smooth. Drizzle over cooled cookies. Store in airtight container.

This recipe yields 4 dozen cookies, 5cm in diameter.

Corn Flakes Orange Ginger Cookies Recipe

Ingredients

A
1 cup all-purpose flour

½ cup firmly packed brown sugar

½ cup softened margerine

B

1 cup marmalade

½ cup chopped nuts

¼ tsp ground ginger

½ tsp almond flavoring

C

¼ cup all purpose flour

¼ cup chopped nuts

¼ cup softened margarine

2 cups corn flakes crushed to ½ cup

Method

1. Combine all ingredients from A and mix until crumbly. Press into 23x23x5 cm baking pan. Bake at 190°C for 10-12 minutes until golden brown.

2. Combine all ingredients from B and spread evenly over baked crust.

3. Combine all ingredients from C and sprinkle over second layer.

4. Bake at 180°C for 12-14 minutes until golden brown. Cool and cut.

This recipe makes 16 squares.

Corn Flakes Banana Bread Recipe

Banana bread is a type of bread made from mashed bananas with a sweet banana taste and moist surface. The added corn flakes into traditional banana bread recipe added a new twist to its texture. This recipe is well accepted by everyone.

Ingredients

125g Butter
250g Caster Sugar
2 Eggs
300g Mashed Ripe Bananas
250g Plain Flour
250g Corn Flakes (finely ground)
1 tsp Baking Soda

¼ tsp Baking Powder

½ tsp Salt

250g Chopped Walnuts

Method

1. Cream butter and sugar together until creamy. Add eggs one at a time, beating until smooth. Blend in mashed bananas.

2. In another bowl, sift flour with baking soda, baking powder and salt. Mix in chopped nuts and corn flakes. Add to banana mixture and mix well.

3. Pour into a greased (23x12x7 cm) loaf pan.

4. Bake in pre-heated oven at 180°C for about 50 minutes or until inserted toothpick comes out clean. Remove from pan and place on cake rack to cool.

Corn Flakes Chocolate Glazed Fruit Squares Recipe

Ingredients

½ cup Butter

2 tsp granulated Sugar

1 cup Chopped Dates

½ cup Raisins

½ cup Chopped Dried Apricots

¼ cup Sliced Almonds

4 cups Corn Flakes cereal, crushed to 375ml (1 ½ cups)

¾ cup Semi Sweet Chocolate Chips

¾ cup Sliced Almonds

Method

1. In a saucepan, melt butter with sugar over medium heat. Add dates, cook and stir 4-5 minutes, until mixture is thoroughly combined and thickened.

2. Remove from heat and stir in raisins, apricots, almonds and crushed cereal. Press firmly with back of spoon into buttered 2.5L (23 cm) square baking pan. Chill for 15 minutes.

3. In a saucepan melt chocolate over low heat. Spread evenly over cereal mixture. Sprinkle with additional sliced almonds. Chill until set.

4. Store covered in refrigerator.

This recipe makes approximately 64 squares.

Corn Flakes Peanut Raisin Bars Recipe

An extremely tasty sticky bar recipe made from ingredients such as corn flakes, peanuts and raisins mixed together with sugar, honey and margarine. This is a very simple recipe but taste like the same to those purchased outside.

Ingredients


½ Cup Margerine

¼ Cup Sugar

¼ Cup Honey

1 Cup Chopped Nuts

¼ Cup Dried Raisins

2 Cups Corn Flakes

Method

1. Combine margarine, sugar and honey in a saucepan and bring to boil over medium heat. Stir constantly. Reduce heat and simmer for 3 more minutes, while stirring constantly.

2. Remove from heat. Stir in corn flakes, peanuts and raisins.

3. Press into greased 23 x 23 x 5 cm pan. Chill until firm.

4. Cut int 3 x 7 cm bars.

Makes 27 bars.

Corn Flakes Crackers Recipe

Cookie crackers recipe made from the corn flakes breakfast cereal. A simple and tasty snack for people of all ages.  

Ingredients

1½ Cups Corn Flakes (Lightly crushed)
90 gms Margerine
1 Cup shredded Cheese
¾ Cup Plain Flour
½ tsp Paprika
Pinch Cayenne Pepper
1 Egg for glazing

Method

1. Cream margarine and the cheese and all remaining ingredients. Form into a soft dough and set aside for 1 hour.
2. Roll out to 0.5 cm thickness and cut into squares or desired shapes.
3. Preheat oven to 180° C and bake for 8-10 minutes. Cool and store in airtight container.
4. Makes approximately 50.

Seafood Tomyam Soup Recipe

Tomyam is a Thai style cuisine cooking recipe style. Tomyam is a sour and spicy soup based originated from Thailand. Ingredients such as prawns, mixed seafood, chicken or fish are often used in preparation of a Tomyam soup. 

Ingredients

300g prawns (Medium size, cleaned & deshelled)
200g clams (cleaned)
300g squid (cleaned)
2 Stalks Lemon Grass (Lightly crushed)
3 Kaffir Leaves
½" Galangal (Thinly bruised)
3 Lime Juice
1.5 Liter water with seafood stock
Few pcs coriander leaves
½ tsp Salt

Method

1. Boil the water with galangal, lemon grass, kaffir leaves for 10 minutes.
2. Add in the clams, squid and prawns. Simmer for 3-5 minutes.
3. Add in onions, cili padi, salt and lime juice. Simmer for another 1-2 minutes.
4. Garnish with coriander leaves.

Nyonya Fried Mee Siam Recipe

Ingredients

300g Vermicelli (Bee Hoon)
300g Prawns
150 Chives (Koo Chye)
3 Eggs
1 Thumb Sized Tamarind
5 Limes
15 Dried Chilies
15 Cloves Shallots
4 Cloves Garlic
4 tbsp Soybean Paste (Tau cheo)
½ Inch (1tsp) Shrimp paste
100g Dried SHrimps
6 tbsp Cooking Oil
300g Bean Sprouts
1 tsp Salt
½ tbsp Sugar

Method

1. Soak Vermicelli in water. Remove prawn shells. Cut chives into sections. Beat eggs and fry into an omelette. Cut into thin shreds. Mix tamarind with 1 cip of water and cut limes into halves.
2. Pound dried chilies, shallots, garlic, tau cheo, shrimp paste and dried shrimps together. Heat up oil and fry the pounded ingredients until fragrant.
3. Add in bean sprouts, vermicelli, salt, sugar and tamarind juice and fry until the vermicelli softens.
4. Add in the prawns and fry until dry.
5. Garnish with chives and omelet shreds. Serve with limes.

Asam Laksa Recipe

A very famous Malaysian noodle recipe. Asam laksa is a sour fish based soup serve together with either noodles or vermicelli. Variants of Assam Laksa can be found such as the Penang Asam Laksa, Johor  Laksa, Ipoh Laksa and others. The name of Penang, Johor and Ipoh is derived from different towns found in Malaysia indicating the cuisine original source.

Ingredients

5 Ikan Kembong / Mackerel (Steamed/ Poached, flesh removed, serve the liquid)
2 Stalkers Ginger Torch (Bunga Kantan)
1 Bundle Daun Kesum /Laksa Leaves
2 pcs Dried Tamarind/ Asam Keping
1 Onion (Minced)
2 Stalks Lemon Grass
2 tsp minced Red Chilies/ Chili Paste
½ " Belacan (toasted)
2 tbsp Shrimp Extract/ Otak Udang
1 Cucumber (Cut into match sticks size)
1/8 Pineapples (Thinly sliced/ cubes)
1 Red Chili or Bird's eye Chili (Cili Padi) (Thinly sliced)
50g White Cabbage (Shredded)
1 Hard Boiled egg (Cut into Wegdes/Sliced)
20gm Mint Leaves
1 Onion (Thinly Sliced)
3 Liter Water
Salt to taste
1 Kg Noodles/ Vermicelli (Blanched)

Method

1. Boil the water. Add in Bunga Kantan, Daun Kesum, lemon grass, asam keping, fish cooking liquid, minced onion and chili and toasted belacan, simmer for 20 minutes.
2. Add in the minced fish flesh, shrimp extract and salt to taste. Further simmer for 5 minutes.
3. Portion out the noodles in a bowl. Pour in hot gravy and topped it with cucumber, pineapple, shredded cabbage, slide onions, cili padi, and garnish with hard boiled egg and mint leaves.

Fried Mee Hoon / Fried Vermicelli Special Recipe

A very famous Chinese recipe dish and can be easily found in any Chinese restaurants. Vermicelli or often refereed to as 'mee hoon' by the Chinese community is a type of noodle variant. A wide range of preparation for vermicelli dishes can be found such as Fried Vermicelli, served with fish or chicken soup and Dry 'Kong lou' style mixed with dark soy sauce. An extremely tasty and easy to prepare dish.  

Ingredients

600g Vermicelli (Mee Hoon)
300g Bean Sprouts
200g Chicken Meat
200g Fresh Shrimps
1 Big Onion (Sliced)
2 Red Chillies
100g Lettuce

Sauce

3 tbsps Tomato sauce
1½ tbsps Chili sauce
1½ tbsps Oyster sauce
2 tbsps Soya Sauce
1 tsp Sugar

½ tbsp Chicken powder
Pepper to taste
2 Bowls water

Method

1. Heat 4 tbsps of oil in wok, stir fry the onion, chicken meat and shrimps until cook.
2. Add in sauce, pour in mee hoon and stir fry evenly.
3. Add in the bean sprouts and chilies.
4. Serve on plate.

Tips
The dish will be more tasty if cooked until the sauce dries up and the vermicelli are loosened when stir frying.

Pandan Kaya Recipe

Pandan kaya is a form of paste generating its fragrant aroma from the pandan leaves. Often  spread on and serve together with toasted bread is an all time favorite breakfast dish amongst the Singaporeans and Malaysians. Kaya is typically made from ingredients such as eggs, sugar and coconut milk. Pandan is an added flavor for the kaya paste.

Ingredients

2 Eggs
450g Sugar
200ml Coconut Milk
4 Pieces of Pandan Leaves

Method

1. Beat the eggs with sugar until the sugar dissolves.
2. Add in the coconut milk.
3. Pour the mixture through a sieve to strain.
4. Boil some water in a pot. Steam the kaya over low heat for about 3 hours until thicken. Stir occasionally.
5. Cool the kaya before placing it into a jar and keep refrigerated.

Sambal Belacan Brinjals Recipe

A very simple Malay vegetable dish recipe. The wonderful and spicy taste of belacan mixed together with the fragrant aroma from the onion oil creates a perfect combination in serving together with boiled brinjals.

Ingredients

300g Brinjals (Cut into half)
2 tbsp Fried Onion (With Oil)

Sambal Belacan (Pounded)

5 Red Chilies
3 Chili Padi
20g Belacan
3 small Limes

Method

1. Boil water inwok, add in 1tbsp of oil, put in brinjals and boil until soft.
2. Remove and arrange on plate.
3. Pour the fried onion on top.
4. Squeeze the lime juice in the sambal belacan and serve together with brinjals.

Achar / Vegetable Pickle Recipe

Achar is often described as vegetable pickle which is a very famous dish cuisine within the traditional Malay community. Ingredients such as cucumbers, carrots, cabbage and chillies mixed with vinegar are normally used in producing Archar. This wonderful recipe is often served as a side dish together with boiled rice or even eat it on its own.

Ingredients

1kg Cucumbers
300g Carrots
150g Cabbage
5 Green Chillies
5 Red Chillies
100g Sesame Seeds
1 Bottle Rice Vinegar

Paste

8 Dried Chillies
8 Candlenuts
2 Inches Turmeric
1 Stalk Lemon Grass
½ Inch Galangal
½ Inch (1tsp) Shrimp Paste
35g Dried Shrimps
6 tbsp Cooking Oil
½ Bowl Rice Vinegar
8 tbsp Sugar
1 tsp Salt

Method

1. To make paste, pound dried chillies, candlenuts, turmeric, lemon grass, galangal, shrimp paste and dried shrimps together. Heat up oil and fry the pounded ingredients until fragrant. Add in vinegar, sugar and salt and bring to a boil. Set aside to cool.
2. Remove center portion of cucumbers and cut into strips of about 2 inches long. Cut carrots into strips of about 2 inches long. Cut cabbage into pieces and slice chilies into halves. Wash sesame seeds and fry until fragrant.
3. Boil the vinegar and then put in the carrots and cucumbers separately to boil for about a minute. Remove and squeeze dry.
4. Put in the cabbage and chilies to boil for about a minute. Remove and set aside to cool.
5. Put all the vegetables, as well as sesame seeds into the paste and mix well. Store for 2-3 days before serving.

This dish can last for about a month if kept in the fridge.

Kuih Talam / Steamed Layered Coconut Pudding Recipe

Kuih Talam or Steamed Layered Coconut pudding is a traditional Malaysian snack pudding recipe. Often comes with two different layered coloring of Green and White. Coconut milk and sago flour gives the taste to the white layer while pandan leaves are generally used to create the aroma for the green layer. The white layer is often the top layer.

Ingredients

White Top Layer
200g Sugar
100g Cornflour
30g Mungo Bean Flour
600g Coconut Milk
700ml Water
A pinch of salt

Green B
50g Rice Flour
120 Corn Flour
200g Sugar
500g Coconut Milk
500ml Water
500ml Panda Water with a drop of green food coloring

Method

Botom Green layer
1. Heat sugar and water in a saucepan until the sugar melts.
2. Mix coconut milk with cornflour and rice flour. Add panda water and stir well. Pour this coconut mixture into the sugar syrup from step (1). Cook over low heat until the batter thickens slightly.
3. Pour into a 8" square tray and steam for 10 minutes. Open the steamer lid every 5 minutes while steaming.

Top White Layer
1. Heat sugar, salt and water in a saucepan until the sugar melts.
2. Mix coconut milk, cornflour, mungo bean flour together and stir well. Pour this coconut mixture into sugar syrup from step (1). Cook over low heat until the batter thickens slightly. Stir continuously while heating.
3. Pour the batter over the green layer. Steam with the lid covered for 15 minutes. Open the steamed lid every 5 minutes.

Steamed Taro Cake Recipe

Taro cake is a traditional Chinese recipe dish. Taro Cakes can normally be found in two different forms; Steamed Taro Cake and Fried Taro Cake. Each of the different cooking style creates a different and unique taste. Steamed Taro Cake is deemed to be more suitable for people who are generally more health conscious. Taro cakes is often served as a type of Dim Sum in Hong Style Chinese restaurants, where small portions of snacks are being placed into small baskets.

Ingredients

600g Taro
340g Rice Flour
50g Tapioca Flour
1.2 Liters of Water (Divided into 2 portions)
200g Chicken
80g Dried Shrimps
20g Dried Mushrooms
6 Garlic Cloves
1 tsp Salt
1 tsp White Pepper
½ tsp Five-spice Powder
A dash of Purple Food Coloring
1 tbsp Chicken Stock Powder
6 tbsp Cooking Oil

For garnishing

100g sliced shallots, sliced spring onions, sliced red chilli

Method

1. Skin taro and shred it.
2. Mix rice flour and tapioca flour with 1 portion of water.
3. Deep fried sliced shallots over low heat. Set aside for garnishing.
4. Boil chicken till cooked and then mince the chicken finely.
5. Soak dried shrimps with hot water. Drain and chop.
6. Stir fry garlic and dried shrimps with cooking oil till fragrant. Then add in the mushrooms and chicken.
7. Put taro, the remaining portion of water, chicken stock powder, white pepper, salt, purple food coloring and five-spice powder in a pot. Simmer till it boils. Reduce the heat.
8. Lastly stir in the flour solution from step (2). Remove from heat.
9. Grease an 8" square tray and line it with a sheet of white plastic. Pour in the taro mixture and steam over high heat for 45 minutes or until cooked.
10. Garnish with spring onions, red chili and shallots before serving.