Vegetables to be used raw
2 cucumbers, each cut into two lengthwise, and coarsley sliced
3 thick slices ripe pineapple, cut into small pieces
1 medium sized yam bean to be peeled and thinly sliced
3-4 ripe tomatoes, sliced (optional)
4 hard boiled eggs, cut into wedges
6 large hard soy bean cakes, fried in a little oil till golden brown on both sides, drained on kitchen paper, halved then sliced thickly.
a few shrimp crackers, fried in deep oil till crisp. Cool and store in air tight bottles.

Ingredients for sauce

Ingredients to be finely ground

16-20 dried red chillies soak to soften
6 fresh red chilies, some or all seeded
1 dsp shrimp paste
3/4 cup shallots
1 1/2 cups roasted peanuts, skinned and finely pounded
2 1/2 cups coconut milk from 1/2 coconut, grated
1 cup tamarind juice made from 2 dsp tamarind pulp
2 tbsp oil
palm sugar to taste

Method
To prepare the sauce
Heat oil in large saucepan. Fry the ground chili, shrimp paste and shallots till cooked and fragrant, stirring all the time. Add 1 cup coconut milk and salt, and when boiling, add the pounded peanuts gradually, blending them into liquid well. Add the rest of the coconut milk and the strained tamarind juice and palm sugar. Test for taste as you stir the sauce. Add more sugar, salt and tamarind juice to suit your taste. If sauce is too thick, add a little boiled water. Simmer till oil surfaces.

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20 fresh red chilies
20 dried chilies -soak to soften
2 cloves garlic
60 g fine sugar
3 cups vinegar
salt to taste

Method
Finely grind the chilies and garlic. Put all ingredients in a pan and bring to the boil. Cool

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1kg (2Ib) large shrimps

20 fresh red chilies, finely ground

1 tbsp fine sugar

salt to taste

2 tbsp white wine

3 tbsp oil

cilantro (coriander leaves) for garnishing

scallion (spring onions)

Methods:

1. Wash shrimps and trim whiskers.
2. Remove sand bag behind the head.
3. Mix chilies, sugar, salt and white wine with shrimps and leave to marinate for 1 hour
4. Heat oil in kwali. Fry shrimps quickly over high for 10-12 minutes, stirring frequently to prevent burning.
5. Serve hot, garnished with sliced cucumber and tomato, chopped fresh coriander (cilantro) leaves and spring onions ( scallion).

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2 lemon grass

1 thin piece bruised galangal

10 dried chillies,ground

4 tbsp curry powder

8 tbsp oil

salt to taste

2 pieces beef stock

600g  medium sized bitter ground (core and cut into 4 pieces on the slant)

Method

Season beef with salt, pepper and mustard. Add in egg, flour and spring onions and mix well. Fill the gourd pieces with the seasoned meat. Shape the balance of meat into golf ball sizes. Heat oil in a frying pan and when oil is hot, shallow fry the stuffed gourd pieces and meat balls till golden brown. Lift onto a saucepan. Strain the oil used oil. Fry the shallots, galangal, garlic, ginger, serai and dried chilli till fragrant.

Mix coconut milk with water, squeeze milk and then strain. Pour coconut milk over the fragrant spices. Stir well and them add salt and beef stock. When mixture begins to boil, add kesom, curry powder and curry leaves. Stir gravy well to prevent curry from curdling. Pour hot gravy unto stuffed gourd and meat balls. Drop in slit chilies and lime juice. Serve hot with rice and sambal belacan. (optional).

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salt to taste
2 metric cups thick coconut cream

20-30 chilli padi  grind
20 shallots  grind
2 pieces dried tamarind slices (asam gelugor)
2 cm piece fresh turmeric  grind 2 stalks lemon grass  bruise
2 turmeric leaves
Method
Boil yam in slightly salted water. Drain off water. Put all other ingredients in a saucepan. Bring to boil. Stir in boiled yam. Serve hot with rice.

**SeaFood Recipe**

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300 g shelled medium shrimps
salt to taste
20 fresh chillies and 10 chilli, padi — grind
20 sliced shallots
3 stalks lemon grass —slice
6 daun limau purut — finely shredded

Juice of 6 limes (limau kesturi)
Pinch of sugar
8 tbsp oil
Method
Fry lemon grass in oil. Add shallots and chillies frying till fragrant. Add salt and sugar. Stir in the shrimps and fish. Add daun limau purut, coconut cream and remove from heat. Squeeze limes over this.

**SeaFood Recipe**

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750 g boneless mutton (or beef) — cut into 2 cm cubes and wash
200 g (1 large) carrot — cut into 3 cm
pieces and again into quarters
200 g potatoes — cut into quarters if using large potatoes or into halves if using medium potatoes
50 g (20 pieces) French beans — cut into 4 cm lengths
Pound or grind
4 cm piece fresh ginger
4 cloves garlic
3 metric cups water
1 sprig curry leaves — remove stem
2 tbsp meat curry powder    Mix and
50 g (1/2 cup) grated coconut    extract
1/2 metric cup water    I milk
8 tbsp cooking oil    (optional)

Salt to taste
For Frying

1 tsp fennel seeds (jintan manis)
1/2 tsp mustard seeds (biji sawi)
Method
In a bowl combine mutton with ground ingredients, curry powder, curry leaves and salt.
Heat oil and fry fennel and mustard seeds for 2 minutes. Add the marinated mutton and stir fry for 5 minutes until spices are fragrant. Pour in 3 cups water then cover and simmer until mutton is tender. Add the carrots, potatoes and coconut milk and continue boiling until gravy begins to thicken, then put in the french beans. Reduce heat and simmer over low fire until very dry and oil rises to the surface. The meat should also be brown.
Because this is a dry curry, it would be preferable to use a non-stick kwali (if available) so that the spices will not burn easily during the later stages of cooking.

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6 tbsp oil
600 g Chinese roast pork
1 tbsp dark soy sauce
1/2 metric cup wine vinegar I tbsp brandy
Salt to taste
600 g potatoes — leave whole

‘/2 litre water
2 sprigs curry leaves
Roast and grind finely
20 dried chillies
8 cloves garlic
20 shallots
2 tbsp jintan puteh
1 tbsp jintan manis
1 tbsp mustard powder
1 cm piece turmeric
2 cm piece root ginger
Method
Par boil potatoes. Cut roast  pork into  pieces. Marinate pork and potatoes with the spices and vinegar for 2 hours.
Heat oil in clay pot — fry the curry leaves, add the seasoned port potatoes — frying till fragrant. Add water and allow to simmer till vindaloo is thick. Add soy sa salt and brandy. Remove fro Serve with rice or toast.

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1 stalk lemon grass (serai) — crushed
1 stalk Bungah Siantan (this is the bud of the pink ginger plant) – use only the tip and petal portion and slice into
thin rounds

40-50 pcs Chili Padi (small type)- remove stem (optional)

750 g (1 1/2 ib) grated coconut

4 cups water
Grind Fine:

5 red chillies (fresh)
10 shallots
1 cm. piece fresh turmeric

or 1 tsp turmeric powder
Method
In a pot combine the crabs with all the ingredients except chilli padi and simmer over medium heat. When it comes
to the boil, keep stirring continously for about 5 minutes (this prevents the coconut milk from curdling as the
gravy should be of a smooth consistency), then put in the chilli padi (whole) and remove from heat.

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Method
Cut the pork fillet into thin strips. Put the flour in a plastic bag and shake the meat in the flour. Shred the
leek. Shake off loose flour from the meat and brown the meat in the butter and add the leek. Allow to cook for a
few moments. Mix in the pickles, ginger. Add the wine, sugar, pepper and soy sauce. Bring to the boil and serve.
It may be necessary to add more liquid towards the end.

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