Ingredients:
2 sweet potatoes - peeled and cut into cubes
1/2 pound of Taro/yam - peeled and cut into cubes
2 bananas - peeled and cut into cubes
1/2 cup pearl sago
Soup:
2 cup coconut milk
2 cup water
1/2 tsp salt
130g palm sugar (more or less depend on your taste)
2 screwpine/pandan leaves
2 sweet potatoes - peeled and cut into cubes
1/2 pound of Taro/yam - peeled and cut into cubes
2 bananas - peeled and cut into cubes
1/2 cup pearl sago
Soup:
2 cup coconut milk
2 cup water
1/2 tsp salt
130g palm sugar (more or less depend on your taste)
2 screwpine/pandan leaves
Method:
1. Steam the sweet potatoes and yam/taro separately until soft. Set it aside.
2. Cook the pearl sago in boilling water until it becomes engorged and translucent. Drain the pearl in a sieve and bath in cold running water. Set it aside.
3. For the soup, combined water, pandan leaves and palm sugar. Bring it up to boil. Stir until sugar dissolved. Add in the salt and coconut milk.
4. Add in the sweet potato, yam/taro. bananas and the pearl sago. Mix well and serve warm or cold.
1. Steam the sweet potatoes and yam/taro separately until soft. Set it aside.
2. Cook the pearl sago in boilling water until it becomes engorged and translucent. Drain the pearl in a sieve and bath in cold running water. Set it aside.
3. For the soup, combined water, pandan leaves and palm sugar. Bring it up to boil. Stir until sugar dissolved. Add in the salt and coconut milk.
4. Add in the sweet potato, yam/taro. bananas and the pearl sago. Mix well and serve warm or cold.
Ingredients:
4 tablespoons vegetable oil
2 tablespoons tamarind puree with 1/3 cup water/50g tamarind pulp - extract juice
2 tomatoes, quartered
2 baby aubergines, quartered
2 large red chillies, quartered lengthways and deseeded
1 tablespoon palm sugar
1/2 teaspoon salt
3-4 mackerel / tilapia fish
Spice Paste:
5 small dried chillies soaked in cold water for
10 minutes - deseeded
8 shallots
3 lemon grass - sliced
2 fresh red chillies - deseeded
2.5 cm/1 inch piece of fresh galangal - chopped
2 teaspoons dried shrimp paste
1 teaspoon turmeric
4 tablespoons vegetable oil
2 tablespoons tamarind puree with 1/3 cup water/50g tamarind pulp - extract juice
2 tomatoes, quartered
2 baby aubergines, quartered
2 large red chillies, quartered lengthways and deseeded
1 tablespoon palm sugar
1/2 teaspoon salt
3-4 mackerel / tilapia fish
Spice Paste:
5 small dried chillies soaked in cold water for
10 minutes - deseeded
8 shallots
3 lemon grass - sliced
2 fresh red chillies - deseeded
2.5 cm/1 inch piece of fresh galangal - chopped
2 teaspoons dried shrimp paste
1 teaspoon turmeric
Method:
1. First, make the spice paste. Put the dried chillies, shallots, lemon grass, red chillies, galangal, shrimp paste and turmeric in a food processor or blender and process to a thick paste.
2. Heat the oil in a large saucepan. Add the spice paste and fry over a gentle heat stirring constantly, for about 5 minutes until softened.
3. Add the tamarind puree / tamanrind juice to the pan, together with the tomatoes, aubergines, chillies and 1 liter water.
4. Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes.
5. Add the sugar, salt and fish to the pan and stir gently.
6. Cover and cook over a gentle heat until the fish is cooked.
7. Taste and adjust the seasoning if necessary. Serve hot with plain boiled rice.
1. First, make the spice paste. Put the dried chillies, shallots, lemon grass, red chillies, galangal, shrimp paste and turmeric in a food processor or blender and process to a thick paste.
2. Heat the oil in a large saucepan. Add the spice paste and fry over a gentle heat stirring constantly, for about 5 minutes until softened.
3. Add the tamarind puree / tamanrind juice to the pan, together with the tomatoes, aubergines, chillies and 1 liter water.
4. Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes.
5. Add the sugar, salt and fish to the pan and stir gently.
6. Cover and cook over a gentle heat until the fish is cooked.
7. Taste and adjust the seasoning if necessary. Serve hot with plain boiled rice.
Ingredients:
5 jumbo chicken wings (cut into drumettes & wings)
2 tbsp oyster sauce
1 tbsp belachan powder / 1/2 pcs belachan bakar
1 tbsp black pepper salt & sugar to taste
1 egg white
Seasoned flour:
Cornflour
1 tbsp rice flour
1 tbsp belachan powder
1/2 tsp black pepper
Salt
5 jumbo chicken wings (cut into drumettes & wings)
2 tbsp oyster sauce
1 tbsp belachan powder / 1/2 pcs belachan bakar
1 tbsp black pepper salt & sugar to taste
1 egg white
Seasoned flour:
Cornflour
1 tbsp rice flour
1 tbsp belachan powder
1/2 tsp black pepper
Salt
Method:
1. Pre-marinade the wings with all the "ingredients", except the egg white. (for at least 2 hours to overnight preferably.)
2. Place the wings in the egg white, set aside.
3. Place them in the pre-seasoned flour and ready to fry.
4. Heat oil, fry wings in medium heat until nicely browned.
1. Pre-marinade the wings with all the "ingredients", except the egg white. (for at least 2 hours to overnight preferably.)
2. Place the wings in the egg white, set aside.
3. Place them in the pre-seasoned flour and ready to fry.
4. Heat oil, fry wings in medium heat until nicely browned.
