Caramel Cup Custard

Ingredients

12 medium sized eggs
75 gm evaporated milk
75 ml plain water
240 gm sugar
1 tbsp vanilla extract
Salt to taste

Ingredients for Caramel sugar

900 gm sugar
750 ml plain water

Method:

1. To prepare the caramel sugar, place pan on low heat and stir until sugar syrup turns golden brown colour. During this process, add in plain water step by step.
2. For pudding, blend all the ingredients and lastly strain the mixture from its bubble.
3. Add the caramel sugar into the baking pan and steam the pudding until it is fully cook.
4. Ready to serve.

Asam Pedas Stingray

Ingredients

300 gm stingray
5 shallot - blend
3 cloves garlic - blend
50 gm dried chillies - blend
1 cm ginger - blend
1 cm galangal - blend
1 cm fermented shrimp paste - blend
1 sprig daun kesum
1 stalk bunga kantan - cut into 4
1 stalk lemongrass - chopped
1 cm fresh turmeric - thinly sliced
Coconut oil
Tamarind paste - mix with water and seived
Plain water
Salt to taste
Sugar to taste

Method:

1. Heat oil in wok over a medium fire. When hot, stir fry shallots, garlic, dried chillies, ginger, lengkuas and shrimp paste until fragrant and oil separates.
2. Add in daun kesum, bunga kantan, lemongrass and tamarind paste. Stir to mix well until boil.
3. Add water, sugar and salt to taste. Stir and wait until it boil for a while.
4. Add stingray and wait until it well cooked. Turn off fire.
5. Ready to serve.

Crab in Spicy Coconut Gravy

Ingredients

500 gm crab
2 tomatoes - cut into chunks
1 stalk bunga kantan - thinly sliced
400 ml thin coconut milk
2200 ml thick coconut milk
Salt to taste
Sugar to taste

Blend Ingredients

10 dried chillies - blend
5 bird’s eye chillies - blend
300 gm shallots - blend
100 gm cloves garlic - blend
3 candlenuts - blend
2.5 cm fresh turmeric - blend
2.5 cm galangal - blend
2 stalks lemongrass - blend
1 tsp fermented shrimp paste - blend

Method:

1. Heat oil in a wok over a medium fire. When hot, stir fry blended ingredients until fragrant and oil separates.
2. Add in thin coconut milk. Stir well and cook until boil.
3. Add bunga kantan, tomatoes, crab and thick coconut milk. Continue cook until boil.
4. Add salt and sugar to taste. Cook until boil.
5. Ready to serve.

Pan Fried Prawns, Pineapple and Coconut

Ingredients

500g medium prawns, peeled and deveined
4 whole garlic cloves plus
1 tsp minced garlic
2 tbsp lime juice
2 tbsp butter
½ bowl cube pineapple
2 tbsp coconut-grated
½ tsp ground paprika
1 tbsp salt
3 tbsp virgin olive oil

Method:

1. In a medium bowl, stir the salt into 1 cup of water until it has dissolved. Add the prawns and soak them for 5 minutes, then drain and pat them dry.
2. Heat the oil in a heavy frying pan over moderately high heat with the whole garlic until hot but not smoking. Add the prawns and cook for a few seconds to seal in the flavor and then remove.
3. Pour out all of the oil and discard the garlic. Return the prawns to the frying pan and reheat over medium-high heat. Pour the lime juice over the prawn and add the butter, minced garlic, paprika, pineapple and the grated coconut.
4. Simmer until the prawns have turned pink, which will only take a couple of minutes.
5. Take care to not overcook them as it ruins both the flavour and the texture of the prawns.