40 quails’ egg (hard-boiled & shelled)
500ml oil

Thickly-sliced
1 lime
1 red chili
1 green chili

5 chili padi / bird chillies (minced)
1 large onion (sliced)
1 teaspoon tamarind juice
100ml water
sugar, salt to taste

Ground ingredients
4 dried chillies
2 shallots
4 cloves garlic
2cm piece young ginger
3cm piece dried shrimp paste (roasted)

Method :

1. Heat oil and fry the eggs in the batches till golden brown. Set aside.
2. Remove all but 3 tablespoon oil. Stir-fry the ground ingredients, onions, red chillies, green chillies and tamarind juice till fragrant.
3. Put in the eggs, water and seasonings. Stir till well-combined and boiling.
4. Just before serving, add in the bird chillies and squeeze some lime juice. Mix well.
5. Dish up and serve.

Boiled and Diced
200g chicken liver
200g chicken gizzard
30g tapioca shoots

Shredded and Blanched
30g paku pakis shoots
30g kangkung
30g long beans

30g bean sprouts (tailed and blanched)
1/2 cucumber (seeded and shredded)
5 lime leaves (shredded)
1 teaspoon tamarind juice
500g grated white coconut
sugar, salt to taste

Ground ingredients :

4 shallots
2 cloves garlic
5cm piece dried shrimp paste
15 cili padi / bird chillies
10g piece cekur or kencur

Method :

1. In a large bowl, mix the grated coconut, ground ingredients, lime leaves, tamarind juice and seasoning.
2. Place bowl contents into a frying pan or wok. Stir over medium heat till coconut mixture is almost brown and golden.
3. Lastly, put in all the other ingredients together with the coconut, liver and gizzard. Then let the flavours blend for a few minutes before serving.

4 catfish (rub with lime juice & stand for 20 minutes)
2 stalks lemon grass (bruised)
15g polygonum leaves
3 dried assam slices
600ml oil for deep-frying
2 tablespoons oil (for sauteing)
600ml water
sugar, salt to taste

Ground ingredients :

3 cloves garlic
3 shallots
2cm piece dried shrimp paste
2cm piece ginger
8 dried chillies

Method :

1. Heat oil in a frying pan and fry the catfish till three-quarter-cooked. Set aside.
2. Remove all but about 2 tablespoons of oil. Then saute the ground ingredients, lemon grass, polygonum leaves and assam slices till fragrant.
3. Add the catfish and water, stir well and cook for 2-3 minutes.
4. Season to taste. Dish up and serve.

Boiled and Diced
500g young jack fruit
250g beef caul / intestines

500ml thick coconut milk (squeezed from 1 coconut)
3 lime leaves
1 teaspoon turmeric powder
1 dried assam dice
2 stalks lemon grass (bruised)
salt, sugar to taste

Ground ingredients :

2cm piece galangal
2cm piece young ginger
12 cili padi / bird chillies
2 teaspoons coriander seeds
2cm piece dried shrimp paste
3 cloves garlic
4 shallots

Method :

1. Stir coconut milk till it boils. Add the ground ingredients, turmeric powder, assam slice, lemon grass and lime leaves.
2. Then add in the caul, salt and sugar to taste.
3. When it boils, stir in the young jack fruit. Cook for several minutes.
4. Serve immediately.

1kg kuey teow (washed & drained)
500g cockles (boiled & shells removed)
2 tablespoons ghee (for sauteing)
2 eggs
50g bean sprouts
50g mustard greens / sawi (shredded)
5 tablespoons sweet soya sauce
2 tablespoons oyster sauce
4 tablespoons chili paste
2 red chillies (sliced)
30g spring onions (shredded)
a little water
Salt to taste

Ground ingredients :

3 shallots
5 cloves garlic
2cm piece young ginger
2cm piece dried shrimp paste

Method :

1. Heat the oil and stir-fry the ground ingredients till the aroma rises. Add in the oyster sauce, chili paste, cockles and eggs.
2. Stir in a little water and let it boil.
3. Add in salt, mustard greens, kuey teow , soya sauce and bean sprouts. Fry till the mustard greens are tender.
4. Dish up, then garnish with spring onions and chillies.

2 large pomfrets
1 teaspoon white pepper
1/2 teaspoon ground ginger
1 egg (beaten)
200g grated coconut (white-part only)
100g water flour
1 teaspoon turmeric powder
1 litre water
1 litre oil
salt to taste

Mango sauce ingredients :

1 not-too-ripe mango (pureed)
1cm piece dried shrimp paste (roasted and blended)
1 tablespoon lime juice
1 teaspoon soya sauce
2 tablespoons chili sauce
1/2 piece palm sugar (chopped)
1 red chili (sliced)

Method :

1. Boil the pomfrets half cooked. Leave aside to cool..
2. Mix the salt, white pepper, ground ginger and turmeric powder with the flour.
3. Coat pomfrets with the flour mixture, then dip in the egg. Repeat process.
4. Then coat the pomfrets with the grated coconut, covering it completely.
5. Heat oil and deep fry the pomfrets till golden brown. Remove to a serving dish.
6. To prepare mango sauce : Combine all the sauce ingredients and mix evenly. Serve with the fried pomfrets.

2 large pomfrets
400ml thick coconut milk (squeezed from 1 coconut)
a little oil
sugar, salt to taste

Marinade ingredients :

3 dried chillies
2 stalks lemon grass
2 teaspoons turmeric powder
2 teaspoons black pepper
2 shallots
a little salt and sugar

Ground ingredients :

2cm piece ginger
3cm piece galangal
5 shallots
5 clove garlic

Method :

1. Marinate pomfrets for 30 minutes.
2. Put the coconut milk, ground ingredients, salt and sugar in a pan. Stir over moderate heat till boiling and the gravy thickens.
3. Grill or broil fish till cooked completely. Before serving, pour the gravy over the promfets.

10 corn knobs
600ml thick coconut milk
400g granulated sugar
4 pandan leaves (knotted)
200ml water
a pinch of salt

Method :

1. Grated Seven corn knobs and put in water. Slice the remaining knobs thickly and add to the water. Bring to the boil, stirring often to prevent it sticking to the base of the pan.
2. When the corn kernels are tender, add in the coconut milk, salt sugar and pandan leaves. Stir till the porridge boils and becomes thick.
3. Ladle into small bowls, then serve hot.

300g grated coconut
150g groundnuts (dry-fried or toasted)
3 tablespoons turmeric powder
1 teaspoon tamarind juice oir for stir-frying
salt, sugar to taste

Ground ingredients :

3 cloves garlic
4 shallots
2 stalks lemon grass
1 tablespoon coriander seeds
2cm piece ginger
2cm piece galangal
4 dried chillies

Method :

1. Put grated coconut, turmeric powder, tamarind juice, sugar and salt in a bowl. Mix well and set aside for 15 minutes.
2. Heat oil and stir-fry the ground ingredients till fragrant.
3. Then pour in the coconut mixture.
4. Stir over low heat till the serunding dries up and becomes crispy.
5. Before serving, sprinkle groundnuts over it. Serve with ambeng rice or glutinous rice.

1kg cockles (boiled and shelled)
300ml thick coconut milk (squeezed from 1 coconut)
1 ginger flower (sliced)
4 tablespoons Kerisik (pounded dry-fried grated coconut)
1 dried assam slice
oil for stir-fring
sugar, salt to taste

Ground ingredients :

5 shallots
5 cloves garlic
2cm piece ginger
2cm piece galangal
2cm piece turmeric
10 dried chillies
2 stalks lemon grass

Method :

1. Heat oil and fry the ground ingredients till fragrant.
2. Gradually stir in the coconut milk, assam slice, kerisik, sugar and salt.
3. When gravy is thick, add the cockles and ginger flower. Stir occasionally till almost dry.
4. Dish up and serve.