Mango Kerabu

Ingredients

1 small green mango, skinned and shredded 5 shallots, sliced finely 10 cilipadi, sliced finely 1/2 cucumber with soft centre removed, shredded 1/2 carrot, shredded Seasoning: 3 tbsp lime juice 2 tbsp sugar 1 tbsp fish sauce 1 tbsp sesame oil Dash of pepper Garnishing: Coriander leaves Mint leaves Method Combine seasoning ingredients in a mixing bowl. Stir in all shredded ingredients. Serve with grilled fish.

Abok-Abok Sago

Ingredients

100g pearl sago 150g gula Melaka, finely grated 150g castor sugar 1/2 tsp salt 1 tbsp pandan juice (blend three screwpine pandan leaves with a little water and squeeze out for juice) A few drops green food colouring 250g grated white coconut

Method

Soak sago in cold water for 10–15 minutes. Wash under running tap to get rid of excess starch. Drain well in a metal strainer.

Mix sago with grated white coconut, sugar and salt in a mixing bowl. Divide into two portions. To one portion, add pandan juice and green food colouring to mix. Add gula Melaka to the other portion.

Grease a 10cm square baking tin lightly with corn oil. Spread the green portion on the base and press down firmly. Put into a steamer and steam for 10–12 minutes.

Pour the gula Melaka portion over the steamed green portion and spread evenly. Press down firmly, then steam over boiling water for 20–25 minutes.

Remove the tin from the steamer and leave aside to cool completely before cutting.

Agar-Agar Santan

Ingredients

30g agar-agar powder 120ml water 750ml hot water 300g sugar 3 screwpine leaves, knotted 180ml thick coconut milk 1/4 tsp any colour (food colouring)

Method

Combine agar-agar powder with 120ml water. Stir to dissolve, then pour into the hot water.

Add sugar and screwpine leaves and bring to a boil for 10–15 minutes over a medium heat. Stir occasionally while cooking.

Divide agar-agar into three portions. Add colouring to the two-thirds portion and pour into wet moulds.

Bring the remaining one-thirds liquid to a gentle simmer, then add thick coconut milk. When it begins to boil, remove from the heat at once.

Test the doneness of the coloured portion. It should be about set. Gently pour spoonfuls of coconut milk agar-agar mixture over the coloured jelly(take care not to break through the surface of the coloured jelly).

Leave to set completely. Chill in the refrigerator before turning out.

Should the coloured jelly set before the coconut milk agar is being added, you can scratch the surface with a fork before pouring in the topping.