Pulut Hitam Porridge

A delicious hot dessert made of black glutinous rice and served with a dollop of coconut milk.

Ingredients
(A):

3 pieces or blocks Gula Melaka 2 litres water 2 pandan leaves, knotted 150g dried longan flesh, washed (optional) Topping: 375ml thick coconut milk (pati santan) 1/4 tsp salt Method Drain glutinous rice and steam for 30 minutes. Sprinkle lightly with water every 10 minutes. When rice grains are fluffy and soft, remove and set aside. Combine ingredients (A) in a saucepot and bring to a boil to dissolve the gula melaka into a syrup. Strain and discard the pandan leaves. Combine syrup, cooked glutinous rice and longan flesh in a deep saucepot; cook until consistency is just right. (If it is too thick, add water to dilute.) Turn off the heat. For the topping, combine the coconut milk and salt. To serve, dish out into individual serving bowls and top with the coconut milk - one to two tablespoonfuls, or more if you prefer.

Trifle

Ingredients

8 pieces Swiss roll slices 3–4 tbsp orange juice Custard filling 50g custard powder 100g castor sugar 150ml water 600ml milk 1/4 tsp vanilla essence 1/8 tsp salt

Jelly layer

1 packet (110g) mango jelly crystals 250ml boiling water Topping Some mango slices, cubed (can change with other fruit) Method Dissolve the custard powder in a little bit of the milk. Next, put the mixture into a saucepan with the rest of the milk. Add in water, sugar, salt and essence. Stir over low heat until mixture thickens and boils. To prepare jelly, dissolve jelly crystals in hot water and set aside. To make the trifle, line a glass dish with the Swiss roll slices. Spoon some fruit juice over them and then top with mango pieces. Pour two-thirds of the prepared custard over the mango pieces then place the glass dish in the refrigerator for 20 minutes to set the custard. Pour half a portion of the dissolved jelly over the custard. Chill in the refrigerator until the jelly sets. Slowly pour remaining custard over the jelly layer. (Should the custard thicken, add 1 extra tablespoon of milk and return to a low heat, stirring all the way until it cooks and custard is smooth again.) For the remaining jelly mixture that has set, cut into cubes and use as topping. When custard has set and is well chilled, garnish with the jelly and mango cubes. (Note: The trifle should be well chilled before serving.)

Sweetcorn Ice-Cream

Ingredients

400ml double or thickened cream 150ml plain yoghurt 250g canned sweetcorn kernels, well drained 2 egg whites 50g fine castor sugar

Method

Combine cream and yoghurt in a well-chilled bowl and beat together until creamy and thick. Add sweetcorn and spoon into a well-chilled, plastic ice-cream container.

Cover and freeze until it becomes slushy. Turn out onto a chilled bowl and beat well again.

In a separate bowl, whisk the egg whites until stiff. Gradually add in the sugar and continue to whisk until it is very stiff. Fold meringue into sweet corn mixture, return the whole mixture to the ice-cream container. Cover and freeze again until firm.

Transfer the ice-cream to the refrigerator 15-20 minutes before serving to make it easier to scoop.

Spicy Fried Dried Prawns (Sambal Udang Kering)

Ingredients

250g dried prawns, soaked and pounded finely 2 tbsp tamarind pulp combined with 100ml water (squeeze, then strain the tamarind juice) 4 stalks lemongrass, smashed Oil for frying Spice ingredients – blended 4 candlenuts (buah keras) 2cm piece fresh turmeric 2cm square piece shrimp paste (belacan) 8 fresh red chillies 5-6 dried chillies, soaked and seeded 80g garlic 150g shallots Seasoning 4-4½ tbsp sugar or to taste ¾-1 tsp salt or to taste Method Heat a little oil in a wok and fry lemongrass until fragrant. Reduce the heat to low and add blended spice ingredients. Fry until fragrant. Add dried prawns and continue to fry for a while. Mix in tamarind juice and fry over a low heat until mixture is almost dry. (Keep stirring while frying to prevent it from sticking to the base of the wok). Adjust seasoning to taste. Dish out and leave to cool completely.

Asam Fish Curry

Ingredients

1kg mackerel (ikan kembong) 250g ladies fingers 1 tomato, quartered 3 sprigs polygonum leaves (daun kesum) 4 tbsp tamarind paste (asam jawa) mixed with 500ml water 1 wild ginger bud, halve and smash stem 2 pieces dried tamarind skin 5 tbsp oil Ground ingredients 12 shallots 8 fresh red chillies 4 slices galangal 1cm piece fresh turmeric 2cm square belacan, toasted 2 stalks lemon grass Seasoning ¾-1 tsp salt or to taste ½-1 tsp sugar or to taste Method Heat oil in a deep saucepan and sauté ground ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises. Add asam jawa juice and bring to the boil. Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes. Put in mackerel and cook for 10 minutes. Add tomato and adjust seasoning to taste. Dish out and serve with hot plain rice immediately.

Banana Pancake with Caramel Sauce

Ingredients

1½ cups plain flour, sifted 1½ tsp baking powder 1/2 tsp bicarbonate of soda Pinch of salt 1½ tbsp castor sugar 1½ cups fresh milk 2 tbsp melted butter 1 tsp vanilla essence 1 large banana, diced 2 tbsp raisins A little extra butter for greasing the pan Caramel sauce 1/2 cup soft brown sugar 40g butter 150ml whipping cream Method Put sifted flour, baking powder, bicarbonate of soda, salt and sugar in a mixing bowl. Combine milk, melted butter and essence in a jug. Whisk with a hand whisk until soft, then add to the flour mixture. Stir until well combined. Add bananas to the batter. Heat a non-stick pan over medium heat. Lightly grease the base of pan with a little butter. Working in batches, pour about a quarter cup of batter into the pan for each pancake. Sprinkle a few raisins over. Cook for a few minutes until bubbles appear on the surface and the base of the pancake is golden brown. Carefully turn the pancake over with a spatula to cook the other side until golden brown. To prepare the sauce: Put ingredients in a small saucepan and bring to a boil over a moderate heat. Reduce heat to low and simmer for 7–8 minutes until sauce is fairly thick. Pour into a jug and serve the sauce with the pancake.

Coleslaw

Ingredients

1 carrot, finely shredded 2 cups finely shredded cabbage 150ml sour cream 3 tbsp mayonnaise 1 tbsp lime juice 1 tbsp sugar 1/2 tsp salt or to taste A good dash of pepper Method Mix sour cream, mayonnaise, lime juice, sugar, salt and pepper in a large mixing bowl. Stir until smooth. Add the cabbage and carrot and toss until evenly coated. Serve immediately or refrigerate for later use.

Chicken and Cabbage Salad

Ingredients

1 cup shredded cooked chicken ½ cup shredded white cabbage ½ cup shredded purple cabbage ½ cup shredded carrot 2 tbsp thinly sliced bird’s eye chillies 3 shallots, thinly sliced 2 kaffir lime leaves, finely shredded Dressing 3 limes, squeezed for juice 1 tbsp rice vinegar 1 tbsp fish sauce 1 tbsp chopped garlic 1 tbsp sesame oil 1 tbsp sugar or to taste Garnishing Some mint leaves 1 tbsp toasted peanuts Method Combine chicken, both cabbages, carrots, bird’s eye chillies, shallots and kaffir lime leaves in a mixing bowl. Add combined dressing ingredients and mix well. Dish out and serve with garnishing.

Air Asam Sambal

Ingredients:

100g (10) red chillies
50g (5) shallots
10g (2cm) ginger
30g dried prawns
20g shrimp paste
20g tamarind paste, mix with 1 cup of water
3g (1/2 tsp) salt

Method:

1. Mix pounded ingredients with tamarind juice and salt.
2. Serve with grilled beef or seafood.

Grilled Beef Kelantanese Style

Ingredients:

1 kg lean beef
30g (6cm) ginger
80g (8) shallots
20g (thumb size) fresh turmeric
70g (3 stalks) lemon grass
20g (4 tsps) pepper
10g (2 tsps) salt

(A) pounded all the ingredients finely

For garnishing:

5 lettuce
1/2 cucumber
1 tomato

Method:

1. Clean the beef anf cut into 5 pieces.
2. Marinate the beef with ingredients (A), salt and pepper for 1 hour.
3. Grill the beef until cooked.
4. Slice the grilled beef thinly and serve with garnishing and air asam sambal.

Content per serving:
Calorie 305 kcal
Fat 4.9g
Cholesterol 149mg

Crispy Chilli Cuttlefish

Ingredients:

300g cuttlefish, cleaned and cut in round shape
1/2 teaspoon ginger juice
1 stalk of spring onion, thinly sliced
1/4 cup corn flour
1/4 cup rice flour
cooking oil

Method:

1. Mix cuttlefish with ginger juice and spring onion evenly.
2. Coat cuttlefish thoroughly with the mixture of corn flour and rice flour.
3. Heat up oil. Fry cuttlefish for about 4 minutes or till golden.
4. Sprinkle some chilli powder on the cuttlefish before serving.