2 large eggplant or 4 small eggplant, halved
5 tablespoons coconut oil
4 shallot, chopped
3 cloves garlic, chopped
2 cm ginger or galangal, chopped
4 red chilies
400 g tomato, chopped or 1 can of peeled tomato
2 lime, juice of
salt

Directions

Halve the eggplants and brush them with 3 tablespoons of oil.Place them on a tray and bake at 180 degrees Celsius for about 40 minutes or until they soften.Grind the shallots, garlic, ginger and/or galangal and chillies into a paste with a mortar and pestle.Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through.Stir in the lime juice.Place the eggplant in a bowl and pour over the sauce.Serve with rice or cut the eggplants and serve as part of a banquet.

1 English cucumber
1 teaspoon salt
2 teaspoons beet sugar (or granulated sugar)
1 tablespoon rice vinegar
1 teaspoon hot chili oil
1 tablespoon dark sesame oil

Directions

Peel the cucumber and halve lengthwise; scrape out the seeds and cut into thick chunks.Place chunks into a bowl and toss with the salt.Allow to rest for 30 minutes.Mix together the sugar, rice vinegar, chili oil, and sesame oil in a small dish.Add mixture to cucumbers, and stir until cucumbers are evenly coated.Served

3 small eggplant
1/2 cup rice vinegar
3 tablespoons sugar
2 stalks chopped spring onion
1 red chili, sliced

To marinate together

* 200 g minced chicken
* 2 teaspoons sugar
* 2 tablespoons light soya sauce
* 3 dashes white pepper powder
* cornflour

Directions

3 small eggplants or 1 large eggplant, cut in chunks, place on the steamer, add vinegar sauce(sugar to add into vinegar).Steam the eggplant till soft (about 20 minutes).Stir fry the marinated minced chicken, once cooked, pour over onto the steamed eggplant.Steamed another 10 minutes to have the juices from the chicken to dissolve into the eggplant.When ready, sprinkle spring onion and sliced chili.Serve with other dishes.Serve with steamed rice.

2 tablespoons chopped raw cashews
2 tablespoons chopped blanched almond
4-5 garlic clove, peeled and chopped
3 inches piece fresh ginger, peeled and chopped
1 tablespoon whole coriander seed
1 teaspoon whole cumin seed
1/4 teaspoon fennel seed
1 tablespoon whole white peppercorns
350 g toor dal
150 g channa dal (Bengal gram dal, chana dal)
1/2 teaspoon ground turmeric
3-4 tablespoons peanut oil or ghee
1 medium cinnamon stick
6 whole green cardamom pods, lightly crushed
6 whole clove
5 ounces red onion, peeled and thinly sliced
1 ounce fresh mint, chopped
1 large aubergine, peeled and cut into 1 1/2-inch chunks
10 ounces potato, peeled and cut into 1 1/2-inch chunks
8 ounces coconut milk
1-2 teaspoon salt
1 medium tomato, coarsely chopped
2-3 tablespoons thick tamarind paste
1-3 fresh hot green chili pepper, cut into diagonal slices (and seeded if preferred)
1-2 tablespoon ghee (optional, to garnish)

Directions

Soak the cashews and almonds in 4 oz water overnight or for at least four hours. Blend the nuts and liquid in an electric blender until smooth, remove to a bowl and set aside.Rinse the blender container with water before blending the garlic and ginger with two tablespoons water until smooth. Set aside.

Using an electric spice or coffee grinder, grind the coriander, cumin and fennel seeds as finely as possible, then set aside.

Combine the two dals in a bowl and wash in several changes of water. Drain and place in a large lidded pan with 7 cups water and bring to the boil. With a slotted spoon skim off any scum that rises to the surface, then add the turmeric and stir. Partially cover the pan with its lid, then reduce heat to low. Simmer gently until the dal is tender, then remove from heat and set aside. This should take around 30 to 40 minutes, although if using Australian yellow split peas it may take up to 1 1/4 hours.

Heat the oil or ghee in a large, preferably non-stick, lidded pan. When hot add the cinnamon, cardamom pods and cloves. Stir once then add the sliced onion, and saute and stir for 4 – 5 minutes until the onion softens and begins to brown.

Add the chopped mint and stir once before adding the aubergine and potato. Stir for 2 minutes.Next add the garlic-ginger paste and cook, stirring, for a minute.Add the cooked dal, coconut milk, 2 cups water, the ground spices and salt, and simmer very gently, partially covered with the lid, for 30 minutes.

Finally, stir in the nut paste, tomato, tamarind paste and chillies and simmer gently, uncovered, for 10 minutes. The consistency should be quite thick – add a little water if you feel it is too thick.For a special treat, you can melt extra ghee and pour over the top of the curry before serving.

350 g baby kai lan or broccoli, washed and drained
1 tablespoon peanut oil
2 garlic clove, peeled and finely chopped
1/4-1/2 teaspoon salt
oyster sauce, to drizzle

Directions

Heat oil in a wok.Add garlic, salt and stir fry, until it is just beginning to turn light brown.Add vegetables, stir, cover and cook for 3-4 minutes, stirring a few times.Take out in a serving dish and dot a few drops of Oyster sauce on top.Serve hot, with other main meal dishes and rice.

Paste

* 2 medium onion
* 4-6 garlic clove
* 1 inch ginger, peeled

Curry

* 2 potato, cut into 8ths
* 2 carrot, cut into 1/2 inch chunks
* 2 zucchini, sliced thickly
* 1 1/2 cups cauliflower floret
* 1 green capsicum, cut into chunks
* 2 tomato, skin removed quartered
* 2-3 green chilies, left whole cut slits
* 2-3 tablespoons Malaysian fish curry powder
* 2 tablespoons chili powder (or to taste)
* 1 teaspoon turmeric powder
* 1 cup coconut milk
* 1 1/2 cups chicken stock
* 4 tablespoons ghee
* salt
* 3-4 curry leaf

Directions

Using a mortar & pestle or blender, grind chili paste, onions, garlic, ginger into a paste.In a small bowl, combine fish curry powder and chili powder and turmeric powder with a little water to make a thick paste.In a wok or pot, heat ghee or vegetable oil, fry the ground paste for 2-3 mins.Add curry paste, stir-fry on low heat until quite toasted and oil starts to ooze from paste – do not burn!Add coconut milk, chicken stock [or vegetable stock or water], tomatoes and season with salt.Gradually bring to a boil, then reduce heat to simmer uncovered until sauce thickens, about 15 mins.Add each vegetable in order – those that take longer to cook are added first.Simmer until just tender, or to your liking of crispness, remove from heat promptly.Serve hot with bread, Roti or steamed rice.

Marinade

* 1 teaspoon lemon zest (or ground lemongrass powder)
* 1 1/2 tablespoons fresh ginger, minced
* 1 fresh red chili pepper, minced or 1teaspoon sriracha hot sauce
* 2 cups chopped shallot
* 2 tablespoons vegetable oil
* 3/4 cup dark brown sugar
* 1 teaspoon fresh lemon juice, in 1/4 cup water
* 1/2 cup water
* 1 1/2 teaspoons kosher salt
* 3 1/2 teaspoons coriander seed, ground

Satay

* 1 tablespoon creamy peanut butter
* 1 tablespoon soy sauce
* 1 teaspoon sriracha hot sauce or red pepper flakes, to taste
* 1 tablespoon brown sugar
* 2 teaspoons freshly squeezed lime juice
* 2 teaspoons rice wine vinegar or white wine vinegar
* 2 teaspoons ginger
* 1 garlic clove, minced
* 1/4 cup water
* 2 lbs tofu, cut into strips and threaded onto metal skewers

Methods:

Preheat grill to high heat.Put the first four marinade ingredients in a food processor and grind.Heat a nonstick pan, pour in the oil, then add ground mixture. Cook until fragrant (about 5 minutes).Combine the remaining marinade ingredients in a pot on the stove; add the cooked mixture.Bring to a boil and let simmer 5 minutes.Let cool, then pour over tofu and marinate for at least an hour and as long as overnight.

Mix all satay ingredients together, except the water and tofu.Slowly add the water until the sauce reaches desired consistency.Grill tofu strips for 2 minutes on each side, or until cooked through.Put the skewers on a plate and pour some sauce over them. Serve with a bowl of extra sauce.

2 each carrots finely
2 medium potatoes sliced
1 cup cabbage shredded
2 cups bean sprouts
1 tablespoon vegetable oil
1 cup tofu cut in 1 inch cubes
1 cup cucumber sliced
2 medium tomatoes sliced
1 each scallions, spring or green onions

Sauce
1 tablespoon vegetable oil
1 each garlic clove crushed
1 small onion grated
1 each green chili pepper finely chopped
1/2 cup peanut butter crunchy
1 teaspoon lemon juice or vinegar
1/2 cup coconut creamed
1/2 cup water
1 x salt

Directions

Steam or parboil the carrots and potato slices for 5 minutes.
Then cook the cabbage, bean sprouts and cucumber for 1-2
minutes.
Drain the vegetables and leave them to cool.
If using tofu, heat 1 Tbsp oil in wok or pan and cook it for 3-5
minutes, turning from time to time until it is golden all over.
Now arrange the steamed vegetables in layers on fat platter,
potatoes, then bean sprouts, carrots and cucumber.
Put the tomatoes and tofu on top.

For the sauce, heat the oil in a wok or large pan.
Stir fry the garlic, onion, and chili for 2-3 minutes.
Add the peanut butter, lemon juice or vinegar and coconut milk
and simmer for 2-3 minutes.
The sauce should be thick but pourable so add more lemon
juice/coconut milk if necessary.

To serve, pour the hot sauce over the vegetables and garnish
with scallion, onion slices.

2pc Japanese tofu
200gm minced meat
20gm chopped black mushroom
50gm chopped bamboo shoot
5gm chopped red chillies
Salt, pepper
3gm sugar
3gm Sichuan sauce
5gm tomato sauce
5gm cooking oil

Method
1. Heat oil in wok. Add in all chopped ingredients and fry for two minutes.

2. Season to taste, add beancurd and thicken gravy with tomato sauce.

1 medium sized cabbage
4 tablespoon of vegetable oil
2 teaspoons of curry powder
250 grams of minced beef
250 grams of cooked prawn meat
1 onion, finely chopped
1 chili finely chopped
1 teaspoon of salt salt
1 teaspoon of pepper
Splash of water
Coriander to garnish

Directions

Shred cabbage into thin strips.
Heat the oil in a saucepan and stir fry the beef over medium heat until cooked..
Heat oil in a saucepan, then stir-fry onions and the beef with the curry powder and salt over medium heat, cooking in small batches then returning all to the pan for 2 minutes until mixed and cooked throughout. Remove from pan and set aside.
Add the chopped prawn meat and chili to the pan and stir fry, once cooked mix with beef mixture and set aside.
Heat the wok to high and add a little water and remaining oil, then add the cabbage in batches.
Once cabbage is nearly cooked, add a cup of cabbage, with a cup of the meat mixture and stir fry on high for a few seconds.
Do not overcook the cabbage, it is best served a little crisp.
Serve sizzling with some coriander to garnish.