Spicy Fish Cakes In Banana Leaf (Otak-Otak)

Ingredients :
300 g 300 g 3 2 3 cups 1 tbsp 1 tsp 4 4 10 tbsp 1 tsp 40 To Pound Together : 5 cm 2 tbsp 5 10 5 3 2 8 3 cm	white fish flesh fresh prawns, shelled and deveined shallots, chopped finely eggs, beaten lightly thick coconut milk, extracted from 1 coconut sugar salt turmeric leaves, shredded lime leaves, shredded water salt pieces banana leaves (17 cm x 9 cm) piece turmeric chili powder red chilies, deseeded slices galangal candlenuts stalks lemon grass, sliced cloves garlic shallots piece shrimp paste
Method : Fillet the fish and cut finely. Mince together with prawns until fine. Add in salt and water and mix well. Put in the chopped shallots, pounded ingredients and eggs and mix well. Add the coconut milk, sugar, salt, turmeric and lime leaves. Mix well. Spread the mixture on the banana leaves and wrap well. Secure ends with tooth picks. Grill over a slow charcoal fire for about 15 minutes. Turn occasionally to cook thoroughly on all sides. Serve either as an accompaniment to rice or by itself as a snack. Serves 6 - 8

Mixed Vegetables Recipe (Chap Chai)
Ingredients :
500 g 30 g 20 g 30 g 2 pieces 1 piece 1 teaspoon 2 tablespoons 2 cups	Cabbage Lily bud (golden needle mushrooms), soaked Cloud ear, soaked Glass noodles (tang hoon), soaked Fried beancurd sheet Preserved taro curd Sugar Soy sauce Water Pepper to taste
Method : Heat 2 tablespoons oil in a wok. Stir fry the preserved taro curd and sugar till fragrant. Add cabbage, lily bud and cloud ear. Stir fry evenly. Add glass noodles and beancurd sheet. Pour in soy sauce, water and pepper. Cover the lid and cook until done. Serve hot with steamed rice. Note : For the glass noodles to taste better, soak it in the sauce and let it simmer for a longer period.

Coconut Milk Shrimps Recipe
Ingredients :
500 g 2 1 stalk 400 ml 200 ml Ground 15 300 g 100 g 3 2 cm 1 2 stalks 1 tablespoon	Big shrimps Large tomatoes, cut into small pieces Ginger flower, sliced (bunga kantan) Thin coconut milk Thick coconut milk, 1 coconut Salt to taste Sugar to taste Dried chilies, soak in hot water till soft Shallots Garlic Candlenuts Turmeric Galangal, sliced Lemon grass (white part) Dried shrimp paste (belacan)
Method : Heat 1/2 cup oil. Stir fry the grounded ingredients until fragrant. Pour in the thin coconut milk, tomatoes and ginger flower. Bring to boil. Add the shrimps and thick coconut milk. Add salt and sugar to taste. Bring to boil and serve hot.

Sioh Chicken

Ingredients :

1 tsp

2 tbsp

1 tbsp

10 tbsp

3 tbsp

250 g

2 tbsp

large chicken, cut into 4

shallots, pounded finely

pepper

thick soy sauce

salt

sugar

coriander powder, roasted

tamarind, mixed with 1 cup water and strained

salt dissolved in water

Method :

Combine coriander powder, sugar, salt, soy sauce, pepper and shallots with the tamarind juice and stir well.
Wash the chicken in the salt water.
Drain and add to the mixture.
Cover and leave overnight.
Boil the chicken in the marinade for 20 minutes over moderate heat.
Turn the chicken over, reduce heat and boil for another 20 minutes.
Remove and serve.

Variation :

Heat enough oil for deep frying in pan and fry the chicken until brown on both sides.
Pour tamarind juice over the chicken and fry until fragrant and almost dry.

Serves 6 - 8

food in malaysia-huh............today we eat prawn and chicken try and give comman ok?

nyonya food Clams and Sea Cucumber Soup Recipe
Ingredients :
1.2 kg 30 g 1 1 can 80 g 30 g	Whole chicken, remove skin Dried scallops Large sea cucumber, soak and cut into big pieces Clams Fresh golden needle mushroom Coriander leaves Salt and pepper to taste
Method : Boil 2.5 liters water in a pot. Add chicken, dried scallops and sea cucumber. Bring to a boil. Reduce to low heat and simmer until ingredients become tender. Add clams, golden needle mushroom, salt and pepper and bring to a boil. Serve in soup bowl. Sprinkle coriander leaves on top and serve hot.

Ingredients :
500 g 500 g 600 g 2 pieces 2 tbsp 10 8 3 2 4 5 5 2 tbsp	rice vermicelli, soaked until soft bean sprouts, tails removed and washed well fresh prawns bean curd, sliced thinly and fried tow cheong dried red chilies shallots cloves garlic large onions, sliced hard boiled eggs, quartered small limes, cut into 2 stalks chives oil salt to taste
Method : Heat oil in a deep pan and fry the ground ingredients until fragrant. Add in the prawns and fry until cooked. Put in the sliced onions and stir. Add in the tow cheong and mix well. Add in the bean sprouts and stir frybut not until too limp. Put in the chives and the fried bean curd. Add in the vermicelli and stir well to mix. Season to taste with salt. Dish out and serve immediately garnished with hard boiled eggs and lime. Serves 4-6

food in malaysia-huh................... if donno cook what ?today we can try this recipes easy and testy hope u all have a nice day