• fish sauce
• garlic, 3-5 cloves
  
• pork, 500 gm ...

• 200 g Rice flour
• ½ teaspoon Turmeric powder
• 250 ml Water
• ½ teaspoon Salt
• 150 ml Coconut milk
• 1 tablespoon Spring onions, finely chopped
• 2 tablespoons Cooking oil
• 200 g Chicken breast meat, thinly sliced
• 200 g Shrimps, peeled and deveined
• 1 Onion, peeled and thinly sliced
• 100 g Bean sprouts
• 200 g Split green beans, soaked and steamed until soft
• 10 sheets Vietnamese rice paper, sprinkled with water to soften

• 2 tablespoons nuoc cham sauce
• 1 sprig Lettuce leaves
• 1 sprig Mint leaves
• ¼ Cu...

• 2 firm long beans, cut in 4 cm lengths.
• 2 cups of shrimp,
• 2 stalks lemongrass, bruised
• 2 turmeric leaves, shredded (not commonly seen beyond Malaysia. May be omitted)
• 600 ml coconut milk
• 200 ml "coconut extract" (extracted from the grated flesh without adding water. The best way to do this is by squeezing the grated coconut a little at a time, in a piece of fine muslin cloth. Equivalent to a first press class of produce)
• Salt and sugar to taste
• 1 slice of gelugor (may be substituted wit...

• 2 to 3 small, just ripe *bananas
• 4 cups thin coconut milk
• 1 cup sugar
• 1/4 teaspoon salt

1. Slice the bananas lengthways, then in half. Pour the coconut milk into a pan, add the sugar and salt.
2. Bring to a boil, add the bananas, bring back to a boil for 4 minutes and then remove from heat.
3. Serve hot or cold.

• Chicken - rough cut (½ piece)
• Big Onion - cut into four (2 pcs)
• Garlic (4 cloves)
• Galangal ,2.5 cm (1 in)
• Lemongrass - cut in half (1 stalk)
• Coconut Milk (½ cup)
• Tomato Puri (½ cup)
• Chili Paste (½ cup)
• Cooking Oil (2 tablespoons)
• Oil Beef (1 tbsp)
• Sugar (a little)
• Salt

1. Blend crushed ...

• 1 can of coconut milk
• 1 can of milk (use the can from the coconut milk to measure the milk)
• 3 cups sugar
• 3 tablespoons of corn starch
• 3 tablespoons of coconut flakes

1. Heat 1 cup of sugar, slowly, in a heavy skillet, stirring constantly with a wooden spoon until sugar melts and is consistent. When the sugar turns a caramel colour, remove it from the heat and pour it into a 6-cup mould. Set aside.
2. Put all the remaining  ingredients in a pan and mix well.
3. Let the mixture cook over ...

• 2.5 litres (5 pints or 10 cups) water
• 300 g (10 oz or 2 cups) sago
• 2 tablespoons coconut milk
• pinch of salt

• 250 g (8 oz) palm sugar (gula melaka)
• 125 ml (4 fl oz or ½ cup) water
• 2 strips pandan leaves
• 300 ml (10 fl oz or 1¼ cups) coconut milk
• pinch salt

1. Bring water to a fast boil and slowly dribble in the sago. Let it boil fast for 5-7 minutes.
2. Turn off heat, cover the pan with a well-fitting lid and leave for 10 minutes. The sago will finish cooking in the stored heat and the g...

• 5 eggs
• 200 ml coconut milk
• 100 ml water
• 150 g palm sugar
• 30 g plain flour
• 3 pandan leaves (cut into small pieces)
• 2 pinches of salt

1. Combine water and sugar in a small pot and bring to boil. Turn off the stove.
2. Add coconut milk into the mixture. When warm, add flour, egg, salt, and the pandan leaves into the mixture. mix well.
3. Pass the mixture through a sieve to remove the clumps of flour and the pandan leaves.
4. Preheat the oven to 200 C and heat the "muffin tray", acuan kuih cara,  ...

• 1½ kg (3 lb) Smoked ham hocks
• 5 Tbsp Kurma Powder
  
• 1-2 Tbsp, chillie powder (variable)
• 4 Tbsp water
• 3-4 Tbsp vegetable oil
• 1 can 400 ml...

• 1 litre (~4 cups) Water
• 4 pieces Pandan (screwpine) Leaves
• 3 tsp Cornflour
• 4 1/2 Tbsp Green Bean Flour
• 180 ml (3/4 cup) Granulated Sugar
• 120 g Water Chestnuts; diced into cubes

• 600 ml (2½ cups) Coconut Milk
• ½ cup Water
• 1 Tbsp Rice Flour
• 2 1/2 Tbsp Green Bean Flour
• 1/2 tsp Salt

1. Macerate the pandan leaves with some water in a blender. Filter and express  the liquid with a cloth.
2. Mix the cornflour with the pandan extract. Add green bean flour, sugar and water chestn...

This may well be a Lao recipe.

• 500 gm (~1 lb) Fish fillets or fish pieces
  
• 2 large Dried chillies
• 5 Cloves garlic
• 3 Keiffir Lime leaves
• 2.5 cm (1 in) Sliced galangal
• 2 Stalks lemon grass, finely sliced
• 240 ml (1 cup) Thick coconut milk
• 720 ml (3 cup) Thin coconut milk
• 1 Tbsp Fish sauce
• 2 Tbsp Chopped roasted peanuts
• Fresh Thai basil sprigs (garnish)
• 5 or 6 small Dried chillies (garnish)
• Oil (for frying dried chillies)

1. Cut the fillets into serve sized pieces if required. Remove ...

• Pork 350 gm, (thinly sliced with an amount of skin on each piece).
• Coriander seed,  2 tsp.
• Cumin, ½ tsp.
• Galangal  chopped, 1 ½ tsp.
• Lemongrass  chopped, 1 tbsp.
• Turmeric powder, ½ tsp.
• White ground pepper , ¼ tsp.
• Asafoetida, generous pinch.
• Coconut cream, ½ cup.
• Bamboo skewers 15 sticks.
• Salt. 
• Sugar,1 tsp.

1. Dry fry the cumin seeds and the coriander seeds in a pan on the flame.
2. Grind or homogenise the roasted seeds into a powder then add the galangal and grind this followed b...

• 240 ml (1 cup) milk
• 100 gm (3½ oz) durian flesh
• 120 ml (½ cup) coconut cream
• 150 gm (5¼ oz) sugar
• 12 gm (4/10 oz) agar agar powder or strips
• 200 ml (6 3/4 fl oz) water
• Salt

1. Process the durian flesh with the coconut cream to a homogeneous pulp.
2. Add the milk,  water , a pinch of salt, sugar and custard powder and mix well.
3. Transfer the mixture to a saucepan and bring to a gentle simmer with continuous stirring.
4. Add the agar and allow it to dissolve with stirring. Continue simmeri...

• 2 tbsp  oil (preferably olive oil)
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 5 finely chopped Thai chillies
• a 2.5 cm³ (1 in³) piece of roasted belachan
• 1 tsp ginger
• 1 tbsp curry powder
• 1 green capsicum, deseeded and sliced
• 1 bunch spring onions, trimmed and chopped
• 2 tomatoes, chopped
• 400 ml (~1¾ cup) coconut milk
• 500 gm (~1 lb) fresh crayfish meat
• black pepper
• steamed jasmine rice, to serve

1. Heat the oil in a large heavy-based frying pan over medium heat. Add the onion, garlic, ...

• 1cup Sticky Rice Flour
• 3/4cup Water
• 1/4 to 1/2 cup Sugar
• 1/4 cup shredded coconut dried or fresh.
• 1 Tablespoon Oil
• Bright Pink food colouring.

1. Mix sticky rice flour with coconut and sugar.
2. Add 1/2 cup water, stirring continuously until the mixture is very thick.
3. Add the remaining  water and stir until complete...

• 300g (10½ oz) glutinous rice flour
• 75g (2½ oz) gluten-free wheat starch
• 250g (8¾ oz) black/brown sugar (choose the sugar based on an aroma that you like or create a caramel base)
• 250ml (1 cup) water
• 250ml (1 cup) coconut milk
• 1½ tsp ginger juice

1. Boil sugar with water until sugar dissolves or prepare a Caramel sauce base. ...

• coconut milk (can, carton or fresh)
• Crushed ice

• 480 ml (2 cups) of sugar & 240 ml (1 cup) of water

• 85 gm (3 oz) agar agar powder
• 480 ml (2 cups) of pandan extract
• 240 ml (1 cup) of water

• 240 ml (1 cup) of dry yellow mung beans
• 120 ml (½ cup) of sugar
• 60 ml (¼ cup) tapioca starch
• 120 ml (½ cup) coconut milk

• A few drops of red food coloring
• 450 gm (16 oz) of water chestnuts
• 480 ml (2 cups) of tapioca starch

1. Soak yellow mung beans...

All Rights Reserved © Used with kind permission.

• 900g (2 lb) chicken pieces
• 1 tsp salt
• 1 tsp or 1 cube chicken stock bouillon
• pinch of pepper
• 50g (~½ cup) plain flour
• 1½ Tbsp turmeric
• 2 - 3 tsp paprika
• 2 - 3 Tbsp water
• 120 ml (½ cup) cooking oil
• 450 - 500g (~1 lb) potato
• 1 large onion, cut into chunks
• 125g (¼ lb) Chorizo, sliced
• 70g (2½ oz) pitted black olives
• 2 large tomatoes, about 350g (~12½ oz), cut into bite size
• 2 - 3 bay leaves
• 200ml (6 ¾ fl oz) or more fresh milk (can substitute...

• 100 gms (3½ oz) Shrimps
• 2-3 Garlic Cloves
• 1 Teaspoon White Pepper
• 10 gms (1/3 oz) Coriander Root or Seeds
• 100 gms (3½ oz) Desiccated (dried) Coconut
• 150 gms (5 1/3 oz) Sugar
• 1 Teaspoons Salt
• 2 Tablespoons Oil
• 2-3 Drops of Orange Food Colouring

1. Clean the shrimp, remove the shell and cut down the back to remove the vein.
2. Chop the shrimp into a fine mince.
3. Pound the garlic and coriander root/seeds and white pepper together until well ground up.
4. Fry the shrimp and pounded mixture in a f...

• 960 ml (4 cups) of flour, you can easily use the bread flour, which is widely available at supermarkets. Sieve before use.
• 120 ml (1/2 cup) coconut shreds. (dessicated or fresh)
• 3 teaspoons salt
• 120 ml (1/2 cup) of warm water , (easiest to mix half and half hot and cold water).
• 1 medium finely sliced onion
• 4 green chillies finely sliced
• 2 Tablespoons of Butter

1. In a large bowl mix flour, coconut, salt, onions, butter, and chilies. Mix thoroughly until pieces of onion and green chil...

• 600 g (1 lb 5 oz) pork
• 4 Tbsp. Khmer curry paste
• 4 Tbsp. cooking oil
• 300 ml (1 1/4 cups) coconut milk
• 1 small pineapple
• 4 round eggplants or 1 long eggplant
• 1 Tbsp. tamarind pulp
• 1 small bunch Thai basil (Horapha)
• 3 Tbsp. fish sauce

1. Cut the pork into large cubes. Peel and quarter the pineapple,  cut the flesh into 5 mm thick slices. Cut the eggplant into large sticks.
2. Bring the tamarind pulp to a boil with a little water and strain it, collecting the juice. Remove the basil leaves f...

• 1.5 kg Chicken
• 2 cloves garlic
• 1tbsp Oil
• 2 medium Onions
• 1 stalk lemon grass
• 4 small round aubergines
• 250 gm Minced meat
• salt
• 1/2 tsp ground black pepper
• Bouquet garni of 1 tsp szechuan pepper-corns
• 2 chillie
• 1 tbsp chopped cilantro leaves
• 1/2 cup sliced Shitake mushroom (use rehydrated mushroom)
• 1/2 tsp ground Cumin seed
• 1 tsp ground Coriander seed
• 4tbsp cooked sticky rice as flattened cakes 1 cm thick (1/2 in) and toasted until brownish
• 1 cup thick coconut milk
• 2 cups Thin coconut milk   

© Used with the generous permission of Qing Ling.

• 1 Chinese roasted duck. (Available freshly cooked daily from many Chinese restaurants )
• 1 tbsp oil
• 5 tbsp Thai red curry paste (see recipe)
• 400ml can coconut milk
• 300ml chicken stock
• 200g pea aubergine
• Bunch of spring onions, sliced
• 4 cloves garlic. (smashed and diced)
• 200g fresh lychees, peeled, stoned and quartered
• 2 tbsp Thai fish sauce (nam pla)
• Juice of 1/2 lime
• 1 tsp palm or coconut palm sugar
• Handful fresh Horapa basil leaves
• 6 tbsp ch...

• 5 Eggs
• 2 Tablespoon Oil
• 3 Shallots
• 2 cloves Garlic
• ½ teaspoon Trassi (shrimp paste)
• 1 red pepper
• 2½ cm (1 in) Galangal
• 1 Bay or Salam leaf
• ½ teaspoon Tamarind paste
• 2 teaspoons Sugar
• ½ cup Coconut milk
• 100 gm (3 1/3 oz) Shrimps

1. Hard boil eggs for 10 minutes.
2. In a wok with oil, fry diced onion, garlic, trassi, chillie and galangal slowly for 10 min.
3. Add bay leaf, tamarind, sugar, coconut milk and ½ cup of water and cook for 5 min.
4. Add shrimps and s...

• 10 Chillies
• 200 gm Onions
• 3 cloves Garlic
• 12 Candle nuts
• 1 tsp Laos powder ( galangal, Alpinia galanga)
• 1 tsp Shrimp paste
• 3 tsp brown Sugar
• 125 ml Tamarind liquid
• 2 sprigs Lemon grass
• 25 gm creamed Coconut
• 2 Tbsp Oil
• Salt to taste

1. Homogenise or grind Chillies, Onions, Garlic and Candle nuts  into a coarse paste. Add Laos, Shrimp paste and sugar.
2. Heat Oil in wok and add the mixture. Stir-fry until Onion are soft and slightly browned.
3. Add Tamar...

© All Rights reserved. Used with kind permission of kattebelletje@Flickr

• 250 gm (~8 3/4 oz) grated Coconut
• 2 cloves Garlic
• 4 Shallots
• 2 tablespoons Brown Sugar
• 100 ml (~7 Tbsp) Tamarind extract
• 1 stalk Lemongrass (bruised)
• 150 gm (5 1/3 oz) Peanuts (pref unsalted)
• 2 tablespoons peanut oil
• 1 teaspoon Trassi (toasted) (Trassi/Ngapi/kapi/blachan are all Shrimp pastes usin...

• 1 Banana Flower
• 1 cup raw ground coconut (available frozen section of Asian grocery stores)
• 1 cup milk
• Spice mix  – Ground together seeds from 3  green cardamom pods, 5 cloves and a 2.5 cm (1 in) piece of Ceylon “True” cinnamon
• 2 Tbsp mustard oil
• 3 (Indian) Bay leaves
• 1 tsp cumin seeds
• 1 Tbsp garlic-ginger paste
• 1 potato, skinned and chopped in 1 cm blocks
• 1 tsp red pepper flakes (or to taste)
• Salt to taste
• 2 Tbsp chopped coriander leaves for garnish

1. Peel the purple layers of t...

• 1 cup flour
• 3 tbsp corn flour
• 3 cups coconut milk
• 1 tsp salt
• 1 egg
• 200 gm minced meat
• 2 whole potatoes [cut into small cubes]
• 1 large onion [finely diced]
• 1 package chicken curry powder (or any other personal preference)
• 2 red chillies [chopped]
• grated carrot
• Coriander/cilantro and green onions [diced finely]
• 1 tbsp oil
• salt

1. Stir all ingredients and strain. ...

Ingredients:

• 5 tablespoon Oil
• 2 Eggs
• 55 g Seasoned flour
• Pancake batter
• 85 g rice flour
• 1/4 tsp Salt
• 3 Eggs, beaten
• 125 ml Coconut milk

• 7.5 g Ginger, chopped
• 1 clove Garlic, chopped
• 15 ml Soy sauce
• 125 ml White sauce
• 145 g Crabmeat
• 85 g Mushrooms, chopped
• 30 g green onions (scallions), chopped
• 30 g Bean sprouts
• 1/4 tsp Salt
• 1/4 tsp Pepper

1. Combine rice flour, coconut milk, 3 eggs and salt to make a pancake batter.
2. Heat a little oil in an 8 in  frying pan, add enough batter to coat the botto...

Clever repeat layering with different consistencies

Ingredients:

• 15gm agar agar strands (wash to soften) or powdered agar
• 200gm gula melaka/palm sugar/brown sugar
• 1 screwpine (pandanus) leaf (knotted)
• 500ml water
• 200ml coconut cream (thick coconut milk)
• 50ml fresh milk

1. In a heat proof bowl, combine agar agar strands, palm sugar , screwpine leaf and water.
2. Bring to a boil and let it simmer until the palm sugar dissolves. Occasionally give the syrup a stir.
3. Sieve the mixture and return back to h...

Ref: www.celines-cuisine.com by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)

• 600g cabbage, cut into 5cm pieces or water convolvulus
• 100g small prawns, shelled
• 200g sweet potato, cut into 2.5cm cubes
• 250ml thick coconut milk
• 600ml thin coconut milk
• 5 Tablespoons oil

• 5 fresh chillies ;
• 100g small red onions, peeled and sliced
• 20g belachan (shrimp paste, lightly toasted ).
• Pound these together
  

• 1 Tablespoon sugar
• ½ teaspoon salt

1. He...

• Snails
• Kroeung (Spice Paste)
• Ktih daung dambong (coconut cream)
• Ktih daung (coconut milk)
• Mteh kriem (dried red chillies, soaked, drained and minced)
• lemon grass stalk, chopped into tiny slices
• galangal, cut small and fried until aromatic
• Turmeric, sliced
• Kcheay (or by its Latin name, amomum zingiber, a kind of thin, finger-like ginger), finely diced and fried until a...

• 600g (say 1 1/4 lb) fish filleted with skin removed,
• 150-200ml (say 1/2 cup to 3/4 cup) thick coconut milk
• 2 tbsp oil
• 1 tsp salt or to taste
• 3 tbsp sugar
• ¾ tsp pepper
• 2 tbsp tamarind juice
• 4 cloves garlic
• 8 shallots
• 2 stalks lemon grass
• 2.5 cm (1 in) knob ginger
• 3 Tbsp meat curry powder or any curry blend preferred

1. Put the fish into a pot of boiling water until the fish is cooked. Drain well and flake the fish.
2. Heat oil in a wok and fry the ground spice ingredients until fragrant. Put...

• 480 ml (2 cups) sweet (glutinous) rice
• 480 ml (2 cups) coconut milk
• 1 Indonesian Bayleaf (salam leaf)
• ½ tsp. salt

1. Wash the rice in cold water several times, and drain.
   
2. Bring the coconut milk, rice, bayleaf and salt to a boil, and remove the saucepan from the heat. Let it stand, covered, for thirty minutes.
   
3. Remove the rice, place it on a piece banana leaf and steam in a steamer over hot water for thirty minutes.
   
4. Allow the rice to cool.

• ¾ cup boneles...

• 250g (1/2 lb is fine) desiccated coconut
• 1 onion, minced
• 1 clove garlic, minced
• 1 tsp coriander
• ½ tsp cumin
• 1 tsp vegetable oil
• 60 ml (¼ cup) water
• 1 tsp salt
• 1 tbsp brown sugar
• 150g (5 1/3 oz) roasted peanuts (preferably with skin intact because this enhances the flavor and color)

1. Heat wok and dry-fry the desiccated coconut until lightly browned, stirring continuously. Do not allow to burn and remove when ready.
2. Blend the onion, garlic, coriander and cumin together in the oil and f...

• 1kg stewing steak or lamb

• 10 fresh chilies (long)
• 1 tbsp shrimp paste
• 4 onions sliced
• ½ tsp turmeric
• 6 crushed candlenuts
• 2 cloves garlic, shopped
• 1 length lemon grass
• 1 cm (1/2 in) black ginger
• 2 tsp salt
• ¼ cup vegetable oil
• 2 cups water
• 2 cups coconut milk

1. Cut meat into small cubes, about 2.5 cm (1 in)
2. Heat a deep saucepan, add oil and gently fry the curry ingredients until fragrant.
3. Add beef and stir until the spices are mixed with the pieces of beef.
4. Cover with water and coc...

• 500g (~ 1 lb) broccoli
• 3 tbsp vegetable oil
• 1 onion, sliced
• 2 cloves garlic, crushed
• 150g (5  1/3 oz)green prawns, peeled and veined
• 1 Indian bay leaf
• 1 x 2.5 cm (1 in)piece galangal
• Salt and pepper
• 1 tsp sugar
• 1 cup mixed coconut milk
• 1 red capsicum, sliced

1. Separate the green stalks from the florets of the broccoli. Peel the stalks using a vegetable peeler and slice obliquely. Break the florets into smaller clusters. Wash and drain.
2. Heat wok, add one tablespoon oil and fry the crushe...

• 120 ml (1/2 cup) palm sugar or regular granulated white sugar
• 240 ml (1 cup) un-sweetened coconut milk
• 60 ml (!/4 cup) of coconut cream.

1. Combine the palm sugar and coconut milk in a large heavy based saucepan, 2 litre size (2 quart).
2. Bring to a boil over medium heat, whisking to dissolve the sugar.
3. Briskly simmer the mixture until thick and the boiling characteristic changes.
4. You will notice that it alters from a boiling gravel appearance to more of a regular liquid.
5. Reduce th...

• Cauliflower, break into florets
• 2 Potatoes, diced into 1 cm (1/2 in) pieces
• Onion, diced
• Tomato, finely chopped
• 4 Green chillies, finely chopped
• Coconut 2 Tbsp fresh or frozen grated coconut
• Turmeric powder, 1/2 Tbsp
• Mustard seeds, 2 Tbsp, ground
• Poppy seeds, 3 tbsp, ground
• Garlic paste, 1 tbsp
• Vegetable oil,6 tbsp
• Salt

1. Parboil the cauliflower and the potato pieces for 5 minutes. Drain in a colander
2. Grind the grated coconut with the garlic then add the ground poppyseeds, mustard se...

• 125 g (~4 ½ oz) rice flour
• 750 ml (~ 3 cups)  water
• a pinch of salt

• 1 tablespoo...

• 2 tablespoon cashew nut pieces; broken
• 1 tablespoon peanuts; roasted, skinless
• 1 tablespoon coconut flakes; unsweetened
• 1 teaspoon white poppy seeds
• 1 medium onion
• 1 ginger piece; fresh 1/4
• 2 large garlic cloves
• 1 green chilli pepper; deseeded if desired
• 3 tablespoon vegetable oil
• 1/2 teaspoon black mustard seeds
• 8 dried curry leaves; up to 10
• 1 teaspoon white sesame seeds
• 1 medium tomato
• 1/4 teaspoon coriander seeds; ground
• 1/4 teaspoon cumin seeds; ground
• 1/2 teaspoon black pepp...

• 3 tbsp chana dal
• 2 tbsp urad dal
• 2 tbsp toor dal
• 2 tbsp coriander seeds
• 8-10 Indian red chillies

1. Dry roast all the ingredients seperately and cool. Grind everything in a spice grinder. You will only need about 3 tbsp of this masala for the asaparagus.
2. Store the rest in an air tight container for later use.

• About 20 stalks of asparagus
• 1 medium onion, chopped finely
• 2 cloves garlic, minced
• 1 inch ginger, minched
• 2 tbsp of freshly grated ...

• 300 gr chicken mince
• 3 lime leaves,
• three quarters cup grated cocunut,
• 2 tsppn palm sugar
• half tsppn salt,
• 1 Tbsp fried dried onion and
• 1/2 stick finely chopped lemon grass.

1. Knead until very sticky.
2. Mould around soaked bamboo satay sticks and charcoal grill.

• 6-10 Thai Chillies
• 2.5 cm (1 in) ginger
• 2.5 cm (1 in)galangal
• 4 cloves garlic
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp brown sugar

• 1kg diced, 2.5 – 5 cm ( 1 to 2 in) chunks of beef
• 800 - 960 ml (2...

© This creative image is used with the kind permission of 
Rotkappchen Rodriguez

• 10 dried chillies (cut into 1cm slices, seeded and soaked in hot water to soften)
• 5 red chillies (sliced)
• 7 shallots.
• 3 cloves garlic.
• 1 tbsp ground fennel
• 3 tbsp ground coriander
• 200g chicken breast meat (cooked and shredded)
• 750ml coconut milk (from 600g grated coconut and sufficient water) or pre-packaged cartons
• Salt (to taste)

• 5 eggs
• 150g castor  sugar
• 90g plain sifted (all purpose)...

• 1.5 kg (3 1/3 lb) Chicken, cut into 6 pieces
• 100 ml ( little less than 1/2 cup) Water
• 300 ml (1 1/4 cup) Thick coconut milk
• 50g (1 2/3 oz) Tamarind paste

• 6 Shallots
• 3 cloves Garlic
• 2cm (~1 in) Ginger piece
• 1 stalk Lemon grass
• 3 teaspoons Chili paste
• 1 teaspoon Cinnamon powder

• 2 teaspoons Salt or to taste
• 1/2 teaspoon Ground black pepper   

1. Mix the tamarind paste with the 100 ml water and squeeze to obtain tamarind juice. Set aside.
2. Combine and ground the spice ingre...

Baby variety!

• 500gm (~1 lb) squid (complete)
• 250 gm (~1/2 lb) glutinous rice
• 1 litre of coconut milk
• 5 gm fenugreek
• 10 gm shallots
• 10 gm garlic
• Sugar
• Salt

1. Clean the squid and separate the head from the body.
2. Rinse and soak the glutinous rice overnight with a pinch of salt.
3. Steam the rice. Allow to cool covered.
4. Fill the body of the squid to half full with the rice. Reassemble the head onto the body tube and fix with a bamboo skewer.
5. Slice the shallots and ginger.
6. Heat the coconut milk ...

• Freshly grated coconut

1. 2 cups of freshly grated coconut It will turn into about 3 tablespoons of grounded kerisik.
2. Place a wok on a low flame with a spatula to mix the coconut
3. Keep on stirring because you want...

• 400g ikan Tongkol: (Albacore Tuna , Greater Brook Carp)
• 2 eggplants, quartered
• 2 pieces dried tamarind skin ( asam gelugor )

• 6 shallots
• 2 cloves garlic
• 1cm piece galangal
• 1 stalk lemon grass
• 1 1/2 tbsp chilli paste
• 1 tbsp coriander powder
• 1/4 tsp ground black pepper
• 1/2 tsp ground cumin ( jintan putih )
• 1/4 cup thick coconut milk
• 1 cup thin coconut milk

• 1/4 tsp salt or to taste
• 1 tsp sugar
• 1/2 tsp...

• 300g nasi dagang rice or substitute with 200g good grade Siamese rice mixed with 100g glutinous rice
• 1 grated coconut to extract 3/4 cup thick coconut milk and 3/4 cup thin coconut milk
• 1/4 tsp fenugreek seeds ( halba )
• 2 cloves garlic, sliced finely
• 3 shallots, sliced finely
• 2cm young ginger, sliced finely
• 1/2 tsp salt

1. Wash rice well and soak for five to six hours. Drain well, then steam rice for 20 to 25 minutes or until half-cooked.
2. Stir in thin coconut milk and continue steami...

© Used with kind permission of Dave Cook. Eating in Translation

• 500g/ 1 packet rice flour
• 900ml/ 3½ cups water
• 3g/ ½ tsp salt

• 200g/ 10 long beans, sliced thinly
• 150g/ 2 cups bean sprout, cleaned
• 80g/ 1 bunch kesom leaves, sliced thinly (syn: laksa leaf, Viet Coriander. Persicaria odorata)
  
• 250g/ 1 cucumber, sliced finely

• 1kg/ 4 kembung fish
• 200g grated coconut
• 30g/ 3 tbsp skim milk powder
• 10g/ 1 tbsp black pepper
• 20g/ 10 shallots
• 15g/ 3 pips ...

© Image used with the kind permission of "aifa ramli"

• half can pineapple slices or equivalent fresh pineapple
  
• 5 shallots sliced thinly
• 2 garlic pips sliced thinly
• 1 cinnamon stick
• 1 star anise
• 3 cardamom seeds
• 1 tablespoon of curry powder
• 3 tablespoons kerisik*
• 3 tablespoons gula melaka (can be substituted with caramel sauce/brown sugar and/or molasses)
• salt to taste

1. In a saucepan, heat up a little bit of oil and saute sliced shallots, garlic, cinnamon stick, star annise ...

• 500 gm (1 lb) sweet potatoes (boiled and mashed)
• 10 tablespoons all-purpose flour
• Small shrimps for garnishing (with shells and heads on)
• 1 tablespoon of sugar
• A pinch of salt

• 960 ml (4 cups) of grated coconut
• 120 ml (1/2 cup) of dried shrimps
• 1 garlic*
• 3 shallots *
• 6 fresh red chillies (or dried red chilies)*
• 1 lemon grass (use only the white part)*
• 1 1/2 teaspoon tumeric powder
• 5 slices of peeled fresh ginger*
• Salt to taste
• Sugar to taste (palm sugar preferred)
• 2 t...

• 2 tbsp  finely chopped garlic 
• 1 red  Asian shallot chopped
• 2 tbsp fish sauce
• 1 tsp oyster sauce
• 2 tbsp sugar
• 500g (1 lb) pork spare ribs , cut into 2 x 3cm pieces (ask the butcher to do it)
•  vegetable oil for deep frying
• 300ml young coconut water  (
• 1 onion, sliced into thin wedges
• 2 tsp chillie sauce 
• 2 coriander sprigs
• Jasmine rice to serve

1. In a bowl, combine 1 tbsp of the garlic, the shallot, fish sauce, oy...

• 300 gm (~10 oz) chicken, cut into bite-sized pieces
• 2 Tbsp corn starch
• 1 Tbsp peanut oil
• 2 tsp salt

• 2 Tbsp chopped lemon grass
• 1 Tbsp soy sauce
• 1/2 Tbsp fish sauce
• 1/2 Tbsp sugar
• 1 tsp chili flakes
• 1 tsp chopped garlic
• 2 dried chili peppers
• 
  
• 1/2 red onion, diced
• 16-20 Thai basil leaves
• 60 ml (1/4 cup)* "coconut juice" or "coconut soda" if can't locate the coco-nut juice.

• 2 medium sized squids, cleaned, wings set aside for stuffing and tentacles for further processing
• 50 g (1 2/3 oz) rice flour
• salt and pepper
• oil for deep frying

• 100g (*1/4 lb)pork mince
• 100g (*1/4 lb) prawns, peeled
• 1 garlic clove crushed
• 2 tsp ginger, roughly chopped
• 1 tsp Vietnamese fish sauce
• 1 tsp red chilli, seeds removed and roughly chopped
• 1 tbsp coriander, roughly chopped
• 10g (1/3 oz)  water chestnuts
• 1 egg white
• freshly ground pepper

• 1.5 Kg (~3 1/2-lb.) Chicken, cut into 10 pieces
• salt and freshly ground black pepper
• 2 tbsp. cornstarch
• 2 tbsp. vegetable oil
• 3 medium russet potatoes, peeled and cut into chunks
• 1 medium yellow onion, peeled and chopped
• 1 piece ginger, peeled and sliced
• 2 tsp. ground turmeric
• 480 ml (2 cups) coconut milk
• 1 lemon, thinly sliced

1. Generously season Chicken with salt and pepper, then lightly coat with cornstarch. Set aside for 15 minutes.
2. Meanwhile, heat oil in a large sauté pan or wok ...

• 500 grams (~1 lb) Shelled king prawns; (tail on)
• 2 medium Onions; chopped
• 3 tablespoons Peanut oil
• ½ bunch Coriander (extra coriander for garnish)
• 3 tablespoons Peanut oil
• 1 large Onion; diced
• 2  Cloves garlic; minced
• 2 small Red chillies; minced
• 2 teaspoons Minced ginger
• 1 teaspoon Curry powder
• ¼  teaspoon Garam masala
• 250 millilitres Thai coconut milk
• 250 millilitres Water
•  Salt and pepper to taste

1. First, make the curry sauce. Heat the oil and add the onion, garlic, chilli and minced...

Sweetened sticky rice with coconut cream produces a smooth buttery and nutty confection that you can take your time eating. It's rarely eaten hot and generally warm. Sliced bananas or mango complements this base stunningly well and has caused more than a few people to learn the process even if they learn no other cooked recipe

• 500 gm (~1 lb) of "pulu" rice (glutinous rice)
• 285 gm (10 oz) finely shredded fresh coconut
• 445 gm (15 fl oz) coconut milk
• 200 gm (7 oz) sugar

1. Prepare and...

• 2 kg (4 1/2 lb) chicken.

• 8 cloves garlic, finely chopped
• 2 bay leaves, finely crumbled
• 1 tsp paprika
• 1 tsp kosher salt
• 2 hot chillies, finely chopped
• 2 Tbsp olive oil
• For the Basting Sauce:
• 4 cloves garlic, finely chopped
• 1 Tbsp olive oil
• 475 ml  (16 oz) coconut milk

1. To prepare the chicken, remove the vertebrate by cutting along either side with kitchen shears.
2. Break the breast bone if necessary so the chicken can lay flat.
3. Mix all ingredients for the marinade toget...

• 100g (3 1/2 oz) sweet potato (cubed)
• 100g (3 1/2 oz) yam (cubed)
• 180 ml (3/4 cup) coconut milk
• 180 ml (3/4 cup) coconut cream
• 2 pandan leaves (tied into knots)
• 50g (1 3/4 oz) sugar
• 75ml 5 Tbsp water
• 1/4 tsp salt
• 100g (3 1/2 oz) fine sago flour
• 75ml (5 Tbsp) boiling water
• a few drops of different food coloring

1. Steam sweet potato and yam for 5 minutes till cooked.
2. Boil pandan leaves and sugar in 75ml water for 10 minutes. Allow pandan juice to cool then strain into bowl. Set aside.
3. Boil...

• 150 g fresh fish
• 60 ml (1/4 cup) minced pork
• 1 1/2 Tbsp prahok
• 60 ml (1/4 cup) coconut cream
• 120 ml (1/2 cup) coconut milk
• 120 ml (1/2 cup) water
• 4 cloves garlic, sliced
• 4 shallots, sliced
• 2 ...

• 10 to 15 pieces of canned or fresh water chestnuts
• 60 ml (1/4 cup) water     
• 120 ml (1/2 cup) tapioca or potato flour     
• 80 ml (1/3 cup) sugar     
• 5 drops red food coloring or suitable amount of natural food colouring such as beet-root (red-beet) juice     
• 80 ml (1/3 cup) coconut milk

• 1 small butternut squash, about 750 gm (~1-1/2 lbs)
• 2 tablespoons coarsely chopped shallots or yellow onion
• 1 tablespoon coarsely chopped garlic
• 2.5 cm (~1 in)  peeled and coarsely chopped piece fresh galangal
• 1 whole seed casing of star anise.
• 2 fresh green jalapeño chillies or 1 fresh green serrano or Thai chillie
• 3 tablespoons plus 1/2 cup water
• 3/4 cup coarsely chopped cilantro leaves and stems
• 400 ml (14 ounces) unsweetened coconut milk (about 1 3/4 cups)
• 1 teaspoon sugar
• 1 teaspoon...

• 800 gms ( 1lb 12 oz) Thin Rice Noodle
• 500 gms (~1 lb) Chicken Leg or Breast with Skin
• 7 Dried Chillies
• 4 Garlic Cloves
• 2 Red Onions
• 10 gms (1/3 oz) Chopped Krachai
• 4 Kaffir Lime Leaves
• 4 Tablespoons Old Fish Sauce
• 4 Tablespoons Fish Sauce
• 2 Tablespoons Red Curry Paste
• 1 Teaspoons Sugar
• 500 ml (1 pint) Water
• 500 ml (1...

• 2 Tbsp Oil
• 1 Onion (peeled and diced)
• 500 gm (~1 lb) Prawns (peeled)
• 4 cloves Garlic (peeled and crushed)
• 1 1/2 Tbsp Curry powder
• 1 1/2 Tbsp Chili powder
• 1/2 Tbsp Turmeric
• 160 ml (1/3 pt) Coconut milk (or water)
• 2-3 Green chilies (seeded and very finely chopped)
• 2-3 sprigs Coriander leaves (chopped)
• 1-2 Tomatoes (sliced)
• Salt
• Lemon juice

1. Heat the oil in a pan and gently fry the onion until tender
2. Add the prawns and continue frying until dry
3. Add the garlic, curry powder, chili powde...

• 1 lb (450 g) uncooked fresh or frozen tiger prawns in their shells
• 1 lb (450 g) fresh pineapple, cut into ¾ inch (2 cm) chunks
• 2 x 400 ml tins or an equivalent volume of  coconut milk

• 4 dried red chillies, soaked with the juice and zest of 1 lime for 30 minutes
• 1 level tablespoon lemon grass, finely chopped
• 1 inch (2.5 cm) cube fresh galangal. Please note that ginger has a totally different flavour and if used will produce a good product but not the same taste.
• 5 g...

• 1 cube chicken bouillion
• 500 gm (~1 lb) salmon cut into bite-size chunks
• 1 tsp corriander seed
• 4 cloves garlic
• 1/2 tsp white pepper powder
• 240 ml (1 cup) sliced fresh galangal
• 60 ml (1/4 cup) sliced fresh lemongrass
• 60 ml (1/4 cup) kaffir lime leaves, sliced
• 240 ml (1 cup) fresh mushroom (more if desired)
• 2 13 oz cans coconut milk
• 105 ml (7 Tbsp) fish sauce

1. In a mortar and pestle pound the corriander seed, garlic and Thai pepper powder into a paste.
2. Bring 6 cups water to a boil and add c...

• 4 cloves garlic
• 1 red onion
• some dried chillies - soaked
• 1/2 tea spoon tumeric (or powder)
• 2 tablespoon ketumbar (coriander) powder
• 1 teaspoon jintan puteh (cumin) powder
• 1 kg sotong(squid) - cleaned and cut into edible sized pieces
• Thumb size piece galangal
• 2 lemon grass - white/mauve part cut into 2 cm (~1in) sections
  
• salt to taste
• msg (optional)
• several lime leaves
• 500 ml coconut milk
  

1. Soak some dried chillies in warm water for 30 minutes.
2. In a mortar pound the drained chillies into...

• 1 kg duck , cut into 8 pieces
• 2 tablespoon coriander powder
• 2 tablespoon red chilly powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 200 g small onion / sambar onion / shallots, sliced
• 3 tomatoes, sliced
• 40 g ginger - garlic paste
• 6 green chillies, slit lengthwise
• 2 springs curry leaves
• 100 ml coconut oil
• 1 1/2 cup water
• 200 ml coconut milk
• Salt to taste

1. 2 cups grated coconut
2. 50 g small onion / sambar onion / shallots
3. 3 stick cinnamon
4. 5 cloves
5. 10 g black p...

• 1 kilo of pork meat; cut lengthwise
• 1/2 cup of Philippine bird's eye chillie* (siling labuyo)
• 3 cups coconut milk
• 1 cm cube ( or to your preference) shrimp bagoong( Delicious but pungent ingredient. bad smell)
  
• 1 tablespoon garlic; crushed
• 1 small onion; chopped

1. In a saucepan, sauté the garlic and onion.
2. Add the pork and chillie. Stir fry for few minutes until pork starts to render fat and edges turn to brown.
3. Pour the shrimp bagoong and coconut milk. Simmer until the por...

• 1 kg chicken drum sticks
• 1 cup coconut milk
• 1/2 cup kecap manis
• 2 tsp sambal oelek
• 3 candlenuts
• Piece of galangal, sliced
• Piece of turmeric root, sliced (or 1/2 tsp powder)
• 2 tbsp palm sugar
• 1 onion, chopped
• 3 cloves garlic, chopped

1. Grind the candlenuts, galangal, onion, palm sugar, turmeric and garlic with a little oil and stir-fry the paste a few minutes in hot oil.
2. Add the coconut milk and simmer for 5 minutes; add the chicken and simmer half an hour.
3. Take the chicken out and al...

• 1 kg chicken legs
• 1 can coconut milk
• 1 Tbsp anis seed
• 1 onion, chopped
• 1 tsp coriander powder
• Piece of ginger, grated
• Piece of lemon grass, chopped
• 2 lemon leaves
• 1 Tbsp sugar
• 2 cloves garlic, mashed

1. Put the coconut milk together with the anis seed, onion, sugar, coriander powder, lemon grass, lemon leaves, garlic and ginger root and bring to the boil.
2. Add the chicken and simmer for 15 minutes.
3. Take the chicken out and reduce the coconut gravy on high heat to a nice consistency.
4. Ta...

Vegetarian meal including the curried veges at a nunnery in Vietnam

1. Prepare vegetables.
2. Remove o...

• 500 gm (~1 lb) of minced beef
• 1 Tbsp of lemon grass (chopped)
• 2 tsp of red or green chili (finely chopped)
• 1.5 Tbsp of fish sauce
• 3 Tbsp of roasted peanuts (coarsely ground)
• 2 Tbsp of onion or shallot (finely chopped)
• 1.5 Tbsp of coconut cream
• 1 tsp of curry powder
• 1 tsp of palm sugar

1. Start by adding all the ingredients in a bowl and use your hand to make them into small flat balls.
2. Pan fry or grill the beef balls over medium high heat until they are cooked to your liking. Usually...

• 115 g Minced (ground) pork
• 1 Tbsp Nuoc mam
• 2 cloves Garlic, crushed
• 175 g Button (white) mushrooms, finely sliced
• 60 ml Vegetable oil
• 1 Onion, finely sliced
• 1-2 Green or red Thai chilies
• 115 g Shrimps, shelled and deveined
• 225 g Bean sprouts
• 1 small bunch Fresh coriander (cilantro), stalks removed, leaves roughly chopped
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground black pepper

• 115 g Rice flour
• 2 tsp Ground turmeric
• 2 tsp Curry powder
• 1 tsp Sugar
• 1/2 tsp Salt
• 300 ml Canned coconut milk
• 4 Spr...

• 25g compressed tamarind pulp
• 150ml boiling water
• 450g beef fillet
• 2 large chillies, coarsely chopped
• 1 tbsp fresh Coriander
• 5cm fresh galangal, peeled and chopped or 1 tsp ground galangal
• 1 stalk of lemongrass, chopped or 2 tsp Ground Lemon Grass
• 2 Tbsp vegetable oil
• 1 onion, chopped
• 2 Garlic cloves, crushed
• 2 Tbsp Fish Sauce
• 1 tsp sugar
• 250 ml coconut milk
• 150g aubergines (eggplants) cut into 2.5cm (1 in) cubes
• The juice and grated rind of 1 Lime

1. Place the tamarind pulp in a small mixing...

• Garlic Cloves, chopped
• 1 Red Onion, chopped
• 5cm (2-in) Krachai (Fresh Root Ginger), chopped
• Tbsp chopped Lemon Grass or 2 tsp Ground Lemon Grass
• ½ tsp Ground Turmeric
• ½ tsp an Indian Curry masala or Thai/Cambodian  red-curry paste
• Tbsp Fish Sauce
• 1 Tbsp Sugar
• ½ tsp salt
• 1 x 400g (14 oz) container  Coconut Milk or freshly prepared
• 350g (12 oz) Filetted chicken breasts,cut into very thin slices about 2.5cm (1-in) long
• 4-8 Banana leaves.
  

1. Prepare the kroeung by homogenising the garl...

• 16 wooden or metal skewers (If using wooden skewers, soak them for 30 minutes in water before threading meat.)
• 60 ml (1/4 cup) lemongrass paste (see below)
• 120 ml (1/2 cup) freshly grated coconut or packaged unsweetened shredded coconut
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 500 gm (~1 lb) pork tenderloin, pork loin or fresh ham, cut into 4 cm pieces (~1 ½ in) long by 3 cm (~1 1/4 in) wide and 1 cm (~1/2in) thick
• For the Kroeung (Paste):
• 1 stalk lemongrass, bruised and thinly sliced white...

• 700 gm (~1 1/2 lb) Boneless sirloin steak, -trimmed
• 3 tb Corn oil
• 1 lg Spanish onion, sliced
• 1 Garlic clove, crushed
• 1 ts Ground ginger
• 1 ts Ground cumin
• 1 ts Ground coriander
• 1 ts Chili seasoning
• 160 ml (2/3 cup) Shredded coconut
• 2 ts Light-brown sugar
• 1 tb Lemon juice
• 60 ml ( 1/4 cup) Beef stock
• Thin slivers red bell pepper
• Chopped green chilies
• Small onion slices

1. Cut steak in 1 cm (~1/2") thick strips.
2. Heat oil in a saucepan.
3. Add Spanish onion slices and garlic and fry gently until sof...

• 1 cup onion
• 3/4 cup fresh coconut
• 1 tsp coriander seeds
• 6-7 red chillies
• 1 tsp jaggery or palm sugar
  
• 1/2 tsp tamarind extract
• 1″ ginger
• Oil
• Salt

1. Heat oil and add coriander seeds. Fry for a minute.
2. Add red chillies, onion and fry till onions are translucent.
3. Add coconut and fry for few minutes.
4. Mix with other ingredients and homogenise to a smooth paste (add a minimal amount of water to help in preparation).

(Click the image above
to view the
Indian Chutney Recipes)

• 450 gm (1 lb) minced beef
• 1 Tbsp of lemon grass (chopped)
• 2 tsp of red or green chili (finely chopped)
• 1 1/2 Tbsp of fish sauce
• 3 Tbsp of roasted peanuts (grounded)
• 2 Tbsp of onion or shallot (finely chopped)
• 1 1/2 Tbsp of coconut cream
• 1 tsp of curry powder
• 1 tsp of palm sugar

1. Start by adding all the ingredients in a bowl and use your hand to make them into small flat balls.
2. Pan fry or grill the beef balls over medium high heat until they are cooked to your liking. Usually cooked...

• 200 gms egg noodles or spaghetti
• 1½ teacups mixed boiled vegetables (French beans, carrots, cauliflower, green peas)
• 2 tomatoes, chopped
• 4 tbsp powdered roasted gram dal
• 2 large coconuts(make coconut  milk from the flesh or use 600 ml of processed coconut milk)
• 1 medium onion, chopped
• 4 tbsp oil
• salt to taste

• 10 cloves garlic
• 4 tsp coriander seeds
• 2 tsp cumin seeds
• 12 red  chillies
• 2.5 cm (1") piece ginger

• 100 gms sev
• 4 chopped spring onions with leaves
• ½ teacup...

• 2 teacups gram dal
• 2 sliced onions
• 10 green chillies
• salt to taste
• oil for deep frying

• 4 large boiled potatoes
• 2 large coconuts
• 2 sticks cinnamon
• 2 cloves
• 1 tsp maida
• 1½ tsp chilli powder
• 2 tbsp powdered gram dal
• 2 tbsp ghee
• salt to taste

• 1 teacup tamarind
• 1 teacup dates
• 1 teacup gur
• ½ tsp chilli powder
• salt to taste

• 1 pod garlic
• 6 tsp chilli powder
• 1 small raw mango (optional)
• salt to taste

• 15 small r...

(with Mango)

• 240g ( 8 1/2 oz) black glutinous rice (washed and drained)
• 60g (2 oz) white glutinous rice (washed and drained)
• 1700 ml (7 cups) water
• 2 pandan leaves (tied into knots)
• 120 ml (1/2 cup) sugar
• a pinch of salt
• 1/2 tsp tapioca flour or cornflour
• 2 tbsp water
• 120 ml (1/2 cup) thick coconut milk
• a pinch of salt

1. Put black and white glutinous rice in pot with water and pandan leaves. Bring to boil.
2. Lower heat, remove pandan leaves then simmer for 45 minutes till liquid is thic...

• 350 gms (12 1/2 oz)Glutinous Rice Flour,
• 100 gms (3 1/2 oz) Corn Flour or Tapioca Flour,
• 30gms (1 oz) Sugar,
• ½ teaspoon Salt,
• 120 ml (½ cup) Pandan Juice Concentrate,
• 1 teaspoon Oil,
• Water, enough for the dough, to be added slowly

• Coconut, grated, 1 coconut, add a little salt

• 150gms Gula Melaka (or palm sugar),
• 50 gms Brown Sugar,
• Mix both fillings together.

1. Mix tapioca flour, oil, sugar and salt in 250ml (~8 oz) of water. Bring to a boil to make a gluey...

• 15 to 20 dried chillies (cut and soak in hot water for 20 mins)
• 10 to 12 shallots
• 4 cloves garlic
• 2 candlenuts
• 2 stalks lemongrass
• 2.5 cm (1 in) turmeric
• 1 cm (1/2 in) galangal
• 1 tbsp shrimp paste (belacan or any other shrimp paste)

• About 1 litre water

• Half of a ripen pineapple (not over-ripe), cut into 1.5 inch pieces
• 250 ml thick coconut milk

• 10 to 12 large prawns with shell intact

1. Homogenise all "paste" ingredients with a food processor or pestle and mortar to form a paste...

• 480 ml (2 cups) white long grain Rice
• 180 ml (3/4 cup) THICK Coconut milk
• 1 Tbsp Cooked white Rice
• 1 tsp dry Yeast
• 1/2 tsp Sugar
• 2 Tbsp luke-warm water
• 240-480 ml (1-2 cups) THIN Coconut milk 
• Eggs

1. Soak rice in water overnight (or until soft).  
2. Add yeast and sugar into luke warm water and set aside. 
3. Drain water from cooked rice.
4. Blend the soaked rice, milk and cooked rice in a blender until thick and creamy (The consistency should be that of thick cream).
5. Transfer into a bowl a...

• 25 string hoppers
• 60 ml (¼ cup) coconut milk
• 1 medium-sized carrot, cut into thin strips
• ½ leek, cut fine
• ½ medium-sized onion, cut fine
• 2 tbsp ghee or margarine
• 6 garlic cloves (peeled)
• 1cm (~1/2 in) piece of fresh ginger
• 4 cardamom pods (bruised)
• 1cm (~1/2 in) piece of cinnamon
• 3 cloves
• 5 cm (`2 in) piece of rampe (pandan leaves)
• 1 sprig of curry leaf
• salt to taste
• 6 king prawns (cleaned)
• omelette made with 2 eggs, cut into strips

• 30g cashew nuts
• 20g sultanas
• 1 tbsp ghee
• Heat the ghee...

• Potato – 3, boiled and mashed
• Tomato – 1, chopped into small cubes
• Ginger – 2.5 cm (1 in) piece, grated
• Green chillies – 2, chopped lengthwise
• Coconut cream – 360 ml (1 ½ cups)  coconut milk
• Coconut milk - 180 ml (3/4 cup)

• Coconut oil – 1 tsp
• Mustard seeds – ½ tsp
• Curry leaves – 1 sprig
• Onion – 1,finely chopped

1. In a pan, add the mashed potatoes, tomato, ginger and green chillies.
2. Add the thin coconut milk and cook till the tomatoes are cooked.
3. Add s...

• 2 cups rice flour
• 1/2 cup coconut milk
• 2 eggs (duck eggs preferred)
• 2 teaspoons ground turmeric
• 1 lemongrass stalk, very finely minced and pounded
• 5 scallions, very finely chopped
• Salt and freshly ground pepper (long pepper, black or white or combination)
• 1 cup Nam Pla (fish sauce)
• 1/3 cup sugar (date palm sugar)
• ¼ cup distilled rice vinegar
• 1/4 cup fresh lime juice
• 4-6 Thai Dragon chiles, thinly sliced
• 2 shallots, minced
• 5 garlic cloves, very finely chopped
• ¼ cup grated fresh ginge...

Kraja

• 160 ml (2/3 cup) mungbean fl...

• 400g grated coconut
• 200ml warm water
• 30g dried chilies (ground finely)
• 40g dried shrimp (ground finely)
• 10g turmeric (ground finely)
• 2 candlenuts (buah keras - ground finely)
• 200g yam beans (bang kuang - cut into strips)
• 50g long beans (cut into 5cm lengths)...

• 1 jar Laksa Paste John West Singapore ( other commercial pastes may be just as suitable)
• 3 tsp brown sugar
• 600 ml (2 1/2 cup) water
• 500 gm ( 1 lb) sliced boneless chicken, (see Note)
• 360 ml (1 1/2 cup) coconut cream
• 250 gm (8 oz) rice noodles prepared according to directions

• Blanched snowpeas
•  bean sprouts
•  deep-fried beancurd
•  fish balls
•  fresh mint
•  coriander
•  sliced cucumber
•  lime

1. Place Laksa Paste and brown sugar into a medium saucepan. Add water and chic...

• 1 tablespoon of dried shrimps   
• 1 stalk of finely chopped and crushed lemon grass    
• 2 quartered ripe tomatoes   
• 2 tablespoons of fish sauce   
• 5 quartered fried bean curd   
• 4 laksa curry leaves    
• 720 ml (3 cups) of seafood - prawns, fish, shellfish etc   
• 500 ml (2 cups) of chicken stock   
• 1 teaspoon of salt   
• 1 can of coconut milk   
• thick rice noodle   

• 2 thinly sliced Shallots   
• 2 tablespoons Candle nuts   
• 2 teaspoons Garlic   
• 1 tea...

• 250 g (8 oz) raw Cashews
• 3 Cups water
• 1 medium Onion, sliced
• 2 fresh green Chilies, sliced
• 2 cloves Garlic, crushed
• 8 Curry leaves
• 3 tbs Vegetable oil
• 1/4 tsp ground turmeric
• 1 tbs masala (see recipe below )
• 1 Cup thick Coconut milk or fresh milk

1. To the rinsed and drained cashews add salt, turmeric, masala and mix well to coat the nuts
   
2. Stir fry onions, green chilies, crushed garlic,  until onions are soft and golden brown.
3. Add the cashews and stir until well mixed.
4. Add  water, close wi...

Ingredients:

• 1 ½ lbs of a stewing style steak is ideal for this recipe.
• 4 cups of rich coconut milk
• 1 cup fresh coconut meat.
• 2 stalks of lemon grass. ( Sl. crushed then the lighter coloured section cut into sections to fit and move in a pan.)
• 3 turmeric leaves. (Subst: kaffir lime leaves)
• 3 tbsp veg oil.
• 2 tsp sugar.
• Salt & pepper
• 4-5 tbsp Sambal Oelek chillie paste
• Approx a 1 ½ inch piece of fresh ginger peeled and sliced.
• 1 inch piece of galangal Peeled and sliced.
• 1 ½ inch piece of turmeric root...

• 1 Tbsp.  Thai red curry paste (Commercial or made. recipe on site)
• 1 14 ounce can coconut milk
• 1 small pumpkin or other squash; peeled and cut into 2cm (3/4 in) cubes
• 1 tablespoon sugar
• 1 tablespoon fish sauce ( You can certainly use a vegetarian Fish sauce  commercially available plus recipe on this site)
• ¼ cup basil leaves
• 1 teaspoon lime juice
• Cilantro leaves to garnish (optional)

1. In a large saucepan, cook the cubed pumpkin in boiling water until it is just cooked through, ab...

>

Ingredients:

• 1 Pumpkin (about 400 grms or ~1 lb)
• 8 Eggs
• 1 Cup Coconut Cream
• 1 1/2 Cups Palm Sugar
• Pandanus Leaves (for stirring the mixture)

1. Thoroughly clean the Pumpkin
2. Using a sharp knive cut off a slice at the stem end to make a...

• 180 gm (6 oz) chicken in smallish bite sized pieces
• 120 ml (1/2 cup) coconut milk
• 120 gm (4 oz) Thai eggplant (small round eggplants)
• 5 x fresh kaffir lime leaves - (to 6)de-ribbed
• 1 Tbsp fresh sacred basil leaves
• 2 Tbsp fish sauce
• 1 Tbspl palm sugar
• green curry paste as has just been roasted

1. Cut up the chicken. The diced chicken can be initially stir fried in the so called dry curry paste.
2. (A vegetarian variation is to use straw mushrooms usually sliced longways in quar...

• 500 gm (~1 lb) of rice flour
• 240 ml (1 cup) of ground fresh onion stems(OR corn, green onions, or pumpkin pieces)
• 120 ml (1/2 cup) of fresh coconut flaked
• 60 ml (1/4 cup) of sticky rice flour
• 600 ml (2 1/2 cups) of water
• 60 ml (1/4 cup) of white sugar
• 2 teaspoons of clear
• A few dashes of vegetable oil

1. Thoroughly mix the rice flour and sticky rice flour along with fresh water. Leave sit for some time. Squeeze the fresh coconut meat with water to obtain 2 cups of coconut cream. A...

• 1kgChicken pieces
• 500ml, Thin coconut milk
• 250ml, Thick coconut milk
• 5 tbsp, Cooking oil
• Salt and sugar to taste

• 1 piece 2...

This variation is a little richer than most both in consistency and colour but cut with the addition of light and flavoursome fruit. It's a fantastically rich curry with a light contrast.

• 1 roast duck. (Ducks sold at chinese vendor pods are ideal for this purpose. Grab one on the way home!)
• 2 Shallots finely diced , plus 2 shallots sliced.
• Fresh bunch coriander; (reserve a little to garnish)
• Garlic corm; peeled smashed and easy chopped
• Cooking oil. 1 Tbsp (15 ml)
• Red Curry...

Winged beans have a natural flavour something like baby peas and fresh asparagus tips. Delightfully crunchy and delicious. This recipe is generally served on the spicy side but could easily be toned down for a less bitey palate preference.  

The license for the use of this image has been kindly allowed by its' owner Julian Wright of
Mutmee Guest House Nong Khai Thailand.

Ingredients:

• 250 grams wing bean, sliced  
• 100 grams minced pork  
• 5 medium-sized prawns, cleaned, peeled and deveined  
• 2 table...

 

  

Attrib: Boo licious Flickr.

This is the non-meat satay that meat eaters I'm sure will enjoy. It doesn't use the peanut dipping sauce associated with the meat satays, but allows the flavours of the seafood to come through perfectly.  
 
 
Ingredients:  
 

• 250 grams (1/2 pound) shrimp  
• 250 grams (1/2 pound) mackerel, sea bass or any firm white flesh fillet  
• 50 grams (2 ozs) desiccated coconut  
• 6 pieces kaffir lime leaves (finely sliced)  
• 2 tbsp US (30 ml) palm sugar. Palm sugar often comes in cry...