Method
Pound the chillies, shallots and tomato coarsely. Add lime juice, cincalok and coconut cream. Mix well.

**Vegetarian Cookery**

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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.

More **SeaFood Recipe**

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Method
Cut pork into 2-3 cm long strips of 1 cm (or less) thickness. Put pork strips into a mixing bowl. Break eggs into
the bowl and mix well with the pork. Add sugar, soya sauce (to taste) and tapioca flour till mixture is the
consistency of thin cream (it should not be watery).

Cut bean curd sheets into 3 in by 4 in pieces. Put 4-5 strips of pork on one end of the sheet (make sure there is an equal amount of lean and fatty pork about 3-4 slices of lean pork and 1-2 slices fat). Fold in the ends of the sheet and roll securely. Seal roll with the juice from the pork mixture.
Deep fry rolls until golden brown or -till cooked. Slice into 1 inch pieces before serving. Serve with chilli
sauce and sliced cucumber.
To make Chilli Sauce
150 g (’44 kt) chillies — pound finely

Method
Put pounded chillies in a pot, add 1 cup of water, sugar and vinegar to taste and boil till sauce is thick. Sprinkle with roasted sesame seeds just before serving.

More **Meat Poultry Recipes**

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• 600 g large shrimps
• 4 tbsp pork lard
• 2 tbsp sesame oil
• 5 chilies (split in half)
• 1 clove garlic (chopped)
• 4 tbsp oyster sauce
• 1 tbsp Chinese rice wine
• 2 tsp corn flour
• 1 tbsp black soy sauce
• sugar
• pepper

Garnish: 2 cm lengths spring onions and Chinese parsley

Method

Clean shrimps, wash and drain. Marinate for 1 hour in refrigerator in sauces, rice wine, corn flour, pepper and sugar. Heat lard and sesame oil in pan and fry garlic 1 minute. Add seasoned shrimps and cook over high heat for 10 to 15 minutes. Stir in chilies , then transfer to serving platter; garnish and serve hot.

** see more Fish and Seafood Recipes**

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• 600 g yam skinned, halved and sliced into 1 cm pieces
• 2 tbsp Chinese rice wine
• 2 cakes salted been paste
• 900 g garoupa, sliced into 4 cm thick pieces
• 1 litre water
• 4 tbsp fish sauce
• salt
• pepper to taste
• 1 tbsp black soy sauce
• oil for deep frying
• 1 star anise
• 2 tbsp flour
• 4 cloves
• 1 clove garlic chopped

Garnish: Fried sliced shallots, Chinese celery

Method

Heat oil and fry yam slices; dust the fish slices with a little flor and fry till golden brown. Use 3 tbsp of the cooked oil to fry the spices and garlic with the bean paste. Add the yam, sauces,salt and pepper and cook 5 minutes. Add water and allow yam to simmer half and hour. Add fish slicess and simmer for 7 minutes; add wine just before serving.

**more chinese recipes**

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• 2 kg duckling, quartered
• 20 small red onions
• 1/2 nutmeg, shelled
• 3 tbsp pearl barley
• 1 chicken stock cube
• 2 litres water
• 20 dried red dates (Hong chor)
• salt
• pepper

Garnish: 10 shallots (sliced and Fried)

Method

Place all ingredients in a deep heavy saucepan and boil over moderate heat for 45-60 minutes. Serve hot with garnish.

** see more Chinese Soups Recipes**

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• 1 1/2 kg pigs trotters (cut into serving pieces)
• 300 g sea cucumber (soaked in water, cut into 4cm lengths)
• 4 tbsp oil
• 150 g young root ginger (sliced thinly)
• salt
• pepper
• 30 g piece rock sugar
• 2 cloves garlic (crushed)
• 2 tbsp dark soy sauce
• 6 tbsp light soy sauce
• 2 litres water

Garlic: Chopped spring onion

Method

Heat oil in saucepan and fry galic and ginger 3 minutes. Add trotters, stirring well to prevent burning. Stir in sauces,sea cucumbers, salt, pepper and rock sugar. Cook over moderate heat 10-15 minutes. Add water and cook gently for a further 45 minutes.

** see more Seafood Recipes here**

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• 60 g sharksfin (soaked in water 10 minutes)
• 2 tbsp brandy
• 150 g crabmeat
• 8 tbsp pork lard
• 1 tbsp sesame oil
• salt
• pepper
• mustard to taste
• 5 eggs,beaten
• 2 tsp corn flour
• 3 clovers garlic, chopped
• 6 tbsp water
• 4 tsp fish sauce

Garnish: Chopped spring onion and Chinese celery.

Method

Heat the lard and sesame oil in a frying pan and fry garlic till fragrant; add sharksfin and stir. Add crabmeat, seasoning,fish sauce and the corn flour mixed with water; cook quicky. Add beaten eggs,stirring well and lastly add brandy just before transferring to serving platter. Garnish and serve.

Please click here to get more fish and seafood recipes

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