Prawn (Shrimp) and Egg Sambal Recipe

Ingredients :

500g cooked tiger prawn tails 4 hard-boiled eggs, shelled and quartered 300ml coconut milk 1 small onion, finely chopped 1 garlic clove, crushed 1 fresh green chili, deseeded and chopped 2 tbsp lemon juice pinch of chili powder 1/2 tsp salt poppadoms, to serve (optional) To garnish: 50g cooked green peas chopped coriander leaves

Method : Arrange the prawns and eggs in a shallow serving dish, then cover and chill in the refrigerator while you make the sauce. Place the coconut milk, onion, garlic, chili, lemon juice, chili powder and salt in a food processor and puree until smooth and evenly mixed. Pour the mixture over the prawns and eggs, then cover and chill until required. Serve the sambal well chilled, garnished with the peas and chopped coriander, and accompanied by poppadoms, if liked. Serves 4

Fragrant Prawns Recipe

Ingredients :
2 2 tablespoons 5 1 3 2.5 cm 1 teaspoon 450 g 1 tablespoon 1 teaspoon 1 teaspoon 2 teaspoons	dried shrimp vegetable oil whole small fresh red chilies small onion, finely chopped cloves garlic, finely chopped pieces fresh root ginger, grated curry powder raw unpeeled medium prawns, peeled yellow bean sauce oyster sauce dark soy sauce rice wine pinch sugar leaves from 2 stalks fresh curry leaves
Method : Soak dried shrimp in hot water for 10 minutes. Drain and pound in a mortar or mix in a small blender. In a wok or saut� pan, heat oil over medium heat. Add chilies, onion, garlic and ginger. Fry for 1 minute. Add curry powder and curry leaves. Stir for 30 seconds. Stir in prawns and dried shrimp then add yellow bean sauce, oyster sauce and soy sauce. Bring to a simmer, cover pan then cook gently for 2-3 minutes until prawns are beginning to turn pink. Add rice wine, and sugar to taste. Increase heat and stir for a few seconds. Serve immediately. Serves 4

Won Ton Soup Recipe

Ingredients :
85 g 85 g 85 g 85 g 1 1 1 6 2 tablespoons 1 tablespoon 30 1.75 ml 55 g 1	boneless, skinless chicken lean pork Chinese sausage peeled prawns onion, chopped carrot, chopped stick celery, chopped water chestnuts soy sauce sesame oil won ton skins chicken soup mange tout carrot cut into fine strips
Method : Dice one quarter of chicken, pork, sausage and prawns. Set aside. Put remaining chicken, pork, sausage and prawns in food procea ssor. Add onion, carrot, celery, water, chestnuts, soy sauce and sesame oil. Process to a smooth paste. Spoon a little of meat paste onto centre of each won ton skin. Lightly moisten edges and draw them together to make small packets. In a large saucepan, bring soup to the boil. Add won tons in batches. Return to the boil and simmer for 4-5 minutes. Add mange tout, carrot strips and reserved meats and prawns. Return to the boil and simmer for a further 4-5 minutes. Serves 6

Tofu Soup Recipe

Ingredients :
1 liter 225 g 1 6 1 2 4 tablespoons 2 teaspoons	well flavored vegetable stock tofu, cut into 1 cm cubes fresh red chili, cored, seeded and finely chopped shallots, finely chopped small carrot, finely chopped spring onions, sliced into rings light soy sauce light brown sugar salt
Method : Pour stock into a saucepan. Add tofu, chili, shallots, carrots, spring onions, soy sauce and sugar. Bring to the boil, uncovered. Stir briefly then simmer for 2-3 minutes. Add salt to taste. Ladle soup into warmed soup bowls. Serve as part of a min meal to counterbalance hot dishes. Serves 4

Three Mushroom Soup Recipe

Ingredients :
4 25 g 55 g 1 liter 1 cm 1 2 tablespoons 2 tablespoons 115 g 2 teaspoons 2 tablespoons	dried Chinese mushrooms, soaked in hot water for 20 minutes oyster mushrooms button mushrooms Chinese Vegetable Soup fresh root ginger, peeled and finely chopped clove garlic, finely chopped dry sherry dark soy sauce fresh tofu, drained and diced corn flour mixed with 4 teaspoons cold water shredded basil leaves
Method : Drain soaked mushrooms and squeeze out excess water. Discard stems and slice caps. Slice oyster mushrooms and cut button mushrooms in half. Pour stock into a saucepan and add ginger, garlic, sherry and soy sauce. Bring to the boil, reduce heat and carefully stir in mushrooms and tofu. Simmer for 5 minutes then add corn flour mixture and cook, stirring, for another 2 minutes or until thickened. Stir in basil and serve. Serves 4

Squid Mee Hoon Recipe

Ingredients : For Squid :
1 2 1 cup 6 1 teaspoon 1 teaspoon 1 teaspoon Accompaniments : 1 packet 500 g 2 tablespoons 4 tablespoons 10	chicken stalks lemon grass thick coconut milk to be obtained from 1/2 coconut cloves garlic and small onions, pound together aniseeds cumin seeds cinnamon stick salt to taste Mee Hoon (noodle), scalded scalded bean sprouts cili padi (chili) thick soy sauce small red onions - sliced and fried Spring onions
Method : Boil the chicken in 5 bowls of water with ground spices, cinnamon stick, pounded onions and garlic and lemon grass. When the chicken is tender, take it out and drain. Shred the chicken. Pound the cili padi and mix with the soy sauce to get a thick sauce. Add more soy sauce in necessary. When serving, put the scalded mee hoon in individual bowls, add the beansprouts, the shredded chicken and pour the soup over. Garnish with the fried onion slices and spring onions and top with the chili sauce. Serves 4-6

Seafood and Coconut Soup Recipe

Ingredients :
3 5 cm 2.5 cm 2 teaspoons 1 liter 10 200 g 5 tablespoons 200 g 200 g	stalks lemon grass, cut into 5 cm lengths piece galangal, thinly sliced piece fresh root ginger, thinly sliced finely chopped red chili coconut milk kaffir lime leaves boneless, skinless chicken breast, cut into 2.5 cm cubes fish sauce raw unpeeled large prawns, peeled and deveined firm white fish fillets, cut into 2.5 cm cubes small handful each coriander and Thai basil leaves coriander sprigs, to garnish
Method : In a saucepan, put lemon grass, galangal, ginger and chili. Add 225 ml water. Bring to the boil then simmer for 5 minutes. Add coconut milk and lime leaves. Simmer for 10 minutes. Add chicken, fish sauce and lime juice to pan. Poach for 5 minutes. Add prawns and fish. Poach for a further 2-3 minutes until prawns turn pink. Add coriander and basil to pan. Stir, then ladle into warn soup bowls. Remove and discard lemon grassand lime leaves before eating. Garnish with coriander. Serves 4

Penang Hot Sour Soup Recipe

Ingredients :
225 g 1.2 liters 4-5 6 1 3 1 teaspoon 1 tablespoon 1/4 teaspoon 15 1 teaspoon 1 teaspoon 3 tablespoons 225 g	whole fish, such as trout fish or chicken stock dried chilies, cored, seeded and chopped shallots, chopped stalk lemon grass, chopped slices galangal, chopped shrimp paste paprika ground turmeric fresh mint leaves brown sugar vegetable oil tamarind paste rice vermicelli salt
Method : In a saucepan, put fish and stock. Cover and simmer for 15 minutes. Lift fish from pan. When cool enough to handle, remove flesh from skin and bones. Return bones to pan and simmer gently, uncovered for 15 minutes, then strain. Mash fish. Put chilies and 4 tablespoons hot water in a blender and soak for 10 minutes. Add shallots, lemon grass, galangal, shrimp paste, paprika and turmeric. Mix to a smooth paste. Add to pan with strained stock. Add mint, sugar, oil, tamarind and 225 ml water. Simmer, uncovered for 15 minutes. Add fish and simmer for 30 minutes. Soak noodles in hot water for 15 minutes until soft; drain. Cook in boiling salted water for 1 minute; drain. Put in warmed soup bowl. Serves 3-4

Laksa Lemak Soup Recipe

Ingredients :
3 3 6 5 cm 1 tablespoon 1 teaspoon 115 g 2 tablespoons 700 g 675 ml 450 g 225 g 225 g 450 ml	dried red chilies, cored, seeded and chopped cloves garlic, crushed shallots, chopped piece fresh root ginger, chopped ground coriander ground turmeric rice vermicelli vegetable oil boneless, skinless chicken breast, cubed chicken stock raw, unpeeled medium prawns tofu, cut into 2.5 cm cubes bean sprouts coconut milk small bunch spring onions
Method : Soak chilies in 3 tablespoons hot water in a blender for 10 minutes. Add garlic, shallots, fresh root ginger, coriander and turmeric and grind to a paste. Soak noodles in hot water for 3-5 minutes, stirring occasionally. Drain. In a wok or saucepan over medium heat, heat oil. Stir in spice paste and cook, stirring, for 3-4 minutes. Add stock; simmer gently for 20-25 minutes. Add prawns and simmer for 3-4 minutes until they turn pink. Add tofu, bean sprouts, noodles and coconut milk. Stir and simmer for 5 minutes. Thickly slice spring onions on diagonal, including some green. Add half to pan and stir in. Serve garnished with remaining spring onions. Serves 6 A unique local noodle soup dish with ingredients such as coconut milk, seafood, bean sprout, cucumber and spices. Variations include Laksa Penang, Laksa Johor and Laksa Sarawak, each with its own distinct flavor and taste.

Fish With So Hoon Soup Recipe

Ingredients :
2 15 g 4 1 1 tablespoon	pieces white fish so hoon small red onions clove garlic oil salt and pepper to taste
Method : Slice the red onions and garlic. Soak the so hoon in a cup of water. Heat the oil and fry the sliced onions and garlic until golden brown. Put in 3 cups of water, salt and a dash of pepper. When the soup boils, put in the fish and when the fish is almost cooked, add in the so hoon. Carry on boiling until the so hoon softens. Serve hot garnished with chopped spring onions. Serves 4-6

Chicken and Noodle Soup Recipe

Ingredients :
175 g 225 g 550 ml 550 ml 15 g 15 g 1 3 tablespoons 200 g 85 g 85 g	rice vermicelli boneless, skinless chicken breast chicken soup coconut milk tamarind paste fresh root ginger, grated stalk lemon grass, very finely chopped shrimp paste, toasted raw, peeled medium prawns bean sprouts peeled, seeded and chopped cucumber fried onion rings, sliced chilies and coriander leaves, to serve (optional) Malaysian Spicy Sauce (optional)
Method : Cook noodles in boiling water for 3-4 minutes. Drain and refresh under running cold water. Drain very well and set aside. In a saucepan, put chicken and stock. Bring to a simmer and poach for 8 minutes. Lift chicken from stock (reserve stock). When cool enough to handle, shred and set aside. Add coconut milk to pan, withtamarind, ginger, lemon grass and shrimp paste. Bring to the boil then simmer for 5 minutes. Add prawns. Simmer for 3-4 minutes, then add bean sprouts and cucumber. Heat through for 1-2 minutes. Serve with small dishes of fried onion rings, sliced chilies and coriander leaves. Serve accompanied by spicy sauce. Serves 4-6

Black Eyed Pea Soup Recipe

Ingredients :
175 g 1 115 g 1 1 liter 2 tablespoons 2 1	black eyed peas large carrot daikon, peeled bunch spring onions Chinese Vegetable Soup light soy sauce cloves garlic, finely chopped fresh red chili, seeded and finely chopped salt and freshly ground pepper carrot and daikon flowers to garnish
Method : Place peas in a saucepan, add enough water to cover and bring to the boil. Cover and simmer for 45 minutes or until tender. Drain and rinse. Cut carrots and daikon into thin strips. Cut spring onions into fine shreds. Pour stock into a saucepan and stir in soy sauce. Bring to the boil and add prepared vegetables, garlic and chili. Simmer for 4 minutes, then add peas. Season with salt and pepper and cook for 3 minutes. Skim surface, garnish and serve. Serves 4

Spicy Fish In Banana Leaves Recipe

Ingredients :
575 g Spice Paste : 6 2 2 2.5 cm 4 1 teaspoon 2 teaspoons 1/4	white fish fillets banana leave (optional) oil for brushing shallots, chopped cloves garlic, crushed fresh red chilies, seeded and chopped piece fresh root ginger, chopped candlenuts or cashew nuts tamarind paste each ground coriander and ground cumin ground turmeric
Method : To make spicy paste, put all ingredients in a blender with a pinch salt and mix to a paste. Cut fish into 10 x 5 cm (4 x 2 in) pieces 1 cm (1/2 in) thick. Coat top of each piece thickly with spice paste. If using banana leaves, hold them over a flame to soften. Oil leaves thoroughly and cut into pieces to wrap around pieces of fish ( or do this with aluminium foil) Secure with wooden cocktail sticks or toothpicks Preheat barbecue or grill. Cook fish parcels for 8-10 minutes, turning halfway through. Serve with banana leaf or foil partially torn away to reveal fish, and with lime wedges. Serves 4