• 5 teblespoons cooking oil
  
• 25 g ( ¾ oz) dried white bait ( ikan billis /ikan teri), rinsed and dried,with heads removed 50 g ( 1 ½ oz) shallot
  
• 200 g ( 6 ½ oz) green chilli,coarsely chopped
  
• 150 g ( 5 oz) green tomato,sliced
  
• 2 pieces kaffir lime leaf
  
• 1 teaspoon salt
  
• 1-2 teaspoons sugar
  
• 3 tablespoons water
  
• 2 tablespoons lime
  

• 3 sliced Shallots
• 3 slices Garlic cloves
• 2 tsp. (10g) Tamarind (soaked in 1/4 cup hot water)
• 2 cups (500g) Water
• 1 bruised Lemon grass
• 2 tbsp. (30g) Oil
• salt (as needed)
• 1/4 cup (62ml) Sweet soy sauce
• 1 Salam leaf
• 3 Holland red peppers (cut into 1/4" rings)
• 10 birdseye chilis
• 1/2 inch Galangal
• 3 lbs. Milk fish (or 2 whole)

• 1 broiler or fryer
• 2 tsp salt
• 3 tbsp vegetables oil or margarine
• 2 clove garlic, chopped finely
• 2 red chilies, crushed
• 1 tsp ground coriander
• pinch of ground cumin
• 1 tsp ground laos
• 2 candlenuts, grated
• 1/2 tsp shrimp paste
• 2 tbsp coconut, desiccated or freshly grated
• 2 cup coconut milk from 1 coconut
• 1 tsp brown sugar
• 1 tbsp tamarind juice

• 500-600 g (1 lb) bone less fish fillet skinned and diced
  
• 1 tablespoon lime juice
  
• 2 teaspoons salt
  
• 8-10 sour carambola thinly sliced across
  
• 250 ml (1 cup) thick coconut milk
  
• 2 turmeric leaves very thinly sliced optional
  
• 150 g ( 3 cups) young cassava leaves blanched leaves blanched in boiling water until soft drained
  
• 1 banana leaf cut to make 4 pieces
  
• 18 cm ( 7-in) square

• 10 red chillies sliced
  
• 5-6 shallota chopped
  
• 4 cloves garlic chopped
  
• 1 teaspoon finely chopped fresh turmeric
  
• 1 teaspoon salt

• to,1 kg ( 2 lb) potathinly sliced oil for deep-frying celery leaf finely sliced

• 150 g ( 5 oz) red chilli
• 50 g ( 1 ½ oz) shallot
  
• 1 teaspoon salt
  
• 2 tablespoons cooking oil
  
• 20 g (2/3 oz) sugar
  
• 5 teaspoons lime juice.

• 75g (1 ½ lb) lean beef topside thinly sliced along the grain
  
• 2 tablespoons lime juice
  
• 1 teaspoon salt vegetable
• oil for deep frying

• 2-3 tablespoons vegetable oil
  
• 4 shallots thickly sliced
  
• 8-10 fresh red chillies coarsery chopped
  
• 7 kaffir lime leaves
  
• ½ teaspoon salt
  
• 3-4 tablespoons lime juice

• 6 servings
• 1/2 cup sliced ham (Or boneless chicken or lean pork meat)
• 1/2 cup shrimp
• 2 tbs. soy spice
• 1 medium onion minced
• 2 cloves garlic minced
• 1 cup shredded white cabbage (or bok choy cut up in 1 in. pieces or both)
• 1/2 pound snow peas
• 1/2 cup fried onion flakes
• 1/2 pound dried noodles
• 1 tbs. vegetable oil

1. Cook the noodles in boiling water 5 minutes, rinse with cold water and drain. (If spaghetti noodles are used prepare it as recommended on the package) Brown the onions and garlic in oil, then add sliced ham, shrimp, soy sauce, white cabbage, snow peas (or Chinese pea pods) and stir fry for 5 minutes, add noodles and mix carefully and simmer for 5 minutes more.

• salt
• 2 tablespoons tamarind paste
• 2 tablespoons vegetable oil
• 8 shallots, chopped
• 3 clove
• 2 cups long-grain rice
• s garlic, crushed
• 1/2 inch fresh ginger, grated
• 2 teaspoons curry powder
• 1/4 teaspoon hot red pepper flakes
• 1/4 teaspoon turmeric
• 1/2 small cabbage, thinly sliced
• 2 medium tomatoes, peeled,seeded,and diced
• 3 tablespoons soy sauce
• 1 tablespoon packed dark brown sugar
• To Garnish
• 3 tomatoes, coarsely chopped
• 1 1/4 red peppers, cored,seeded,and diced
• 1/2 cucumber, diced
• 1 stalk celery, diced
• Omelette strips
• 2 eggs
• salt and pepper
• 2 tablespoons butter

1. Cook the rice in boiling salted water for 12-15 minutes, until tender.
2. Drain, rinse, and drain again.
3. Stir in the tamarind paste and set aside.
4. Heat 1 tbls.
5. of the oil in a large skillet or wok, add the shallots, and cook for 3-5 minutes, until softened.
6. Add the garlic, ginger, curry powder, pepper flakes, and turmeric and cook gently, stirring, for 1 minute.
7. Add the cabbage and cook for 3-5 minutes.
8. Add the tomatoes and cook for 2-3 minutes.
9. Remove from pan.
10. Heat the remaining oil in the pan, add the rice, and cook gently until lightly browned.
11. Return the vegetables to the pan.
12. Add the soy sauce and sugar and heat gently to warm through.
13. Serve hot, garnished with tomatoes, red pepper, cucumber, celery, and omelet strips.
14. Note: To make omelet strips: Whisk 2 eggs with plenty of salt and pepper.
15. Melt 2 tbls butter in an omelet pan or small skillet.
16. Add the eggs to the pan and cook until set.
17. Leave to cool.
18. Roll up the omelet and slice across into fine strips.

Hot Spicy Eggplant Recipe:

Ingredients:

• 10 eggplants
• 5 boiled egg or fried egg
• 10 large red peppers
• 1 tomato
• 5 onions or 1 medium sized large yellow onion
• 3 cloves garlic
• 2 slices galangale
• 1 stalk serai (citronella or lemongrass)
• 2 tbsp salt
• ½ tsp sugar

Directions:

1. Cut eggplant into medium size. Fry until it is brownish.
2. Cut onion, garlic, tomato, and red pepper. Fry until it is withered. Blend it but don’t be too soft.
3. Fry soft spice, salt, and sugar in some oil. Add serai and galangale until it is fragrant and oily.
4. Put egg in and mix. Let it for a while at medium fire in order that the spice is soaked into egg. Add fried eggplant and mix.

Ingredients:

• 2 tbsp vegetable oil for frying
• 3 cloves of garlic, crushed
• 3 white onions, finely sliced
• 200 grams of boiled beef, cut into small
• 100 grams of shrimp
• 150 cc beef broth
• 100 grams of cabbage, finely sliced
• 100 grams of bean sprouts, clean it
• salt as necessary
• pepper as necessary
• 2 tbsp sweet soy sauce
• 250 grams of wet noodles
• 1 tbsp sliced of celery leaves
• 1 tbsp fried onion.

Instruction:

1. Heat oil, fry and stir the garlic and sliced onions until it smells delicious/fragrant.
2. Enter the shrimp and meat, stir well until cooked. Pour the beef broth.
3. Enter all the vegetables and spices. Cook until the vegetables wilt. Enter noodles and stir briefly. Lift. Put on the plate you have prepared.
4. Put the sliced celery leaves and fried onion on it. Served hot with chili sauce and pickles.
5. Enjoy.

• 500 g (1 Ib) brisket beef, cut into bite-sized chunks
• 2 slices asam gelugor (dried garcinia fruit), soaked in warm water to soften
• 2 stalks lemongrass, thick bottom part only, tough outer layers discarded, inner part bruised
• 3 kaffir lime leaves
• 1 turmeric leaf
• 750 ml (3 cups) water
• 300 g (10 oz) beef liver, cut into bite-sized chunks

• 1 teaspoon black peppercons
• 12 to 15 dried red chilies, soaked in warm water to
• 5 to 6 shallots
• 3 cloves garlic
• 2 1 / 2 cm (1 in) galangal root, peeled and sliced
• 2 1/2 cm (1 in) ginger, peeled and sliced
• 2 ½ cm (1 in) turmeric, peeled and sliced
• 1 teaspoon salt

Ingredients:

• 250 g (9 oz) lean topside beef
• 1 liter (4 cups) water
• 1/2 teaspoon salt
• 250 g (9 oz) young jack­fruit, flesh cut into bite-sized pieces
• 150 g (5 oz) long beans, cut into lengths to yield 2 cups
• 5 large cabbage leaves , coarsely chopped to yield 2 cups
• 500 ml (2 cups ) thick coconut milk
• 1 turmeric leaf
• 3 kaffir lime leaves
• 1 stalk lemongrass, thick bottom part only, tough outer layers discarded, inner part bruised

• 2 candlenuts, crushed and dry-roasted
• 2 red chilies, sliced
• 5 to 6 shallots
• 2 to 3 doves garlic
• 2 1/2 cm (1 in) turmeric, peeled and sliced
• 2 1/2 cm (1 in) galangal root, peeled and sliced
• 2 1/2 cm (1 in) ginger, Peeled and sliced
• 1 teaspoon salt

1. Bring the beef, water and salt to a boil over high heat in a saucepan. Reduce heat to low, cover and simmer 1 to 1 1/2, hours until the beef is tender. Remove and set aside to cool, then slice the beef into small pieces.
2. to make the spice paste,grind all the ingredients to a smooth paste in a mortar or blender,adding some beef stock to keep the paste turning if necesary.transfer to a bowl and set aside.
3. return the beef to the beef stock and add the jackfruit pieces.add some water if the beef stock is insufficient to just cover the beef and jackfuit.bring the mixture to a boil over high heat,then reduce heat to medium,cover and simmer for about 15 minutes,until the jackfruit is tender and cooked.add the spice paste and all the other ingredients,mix well and bring to a boil .reduce heat to low and simmer uncovered for 10 to 15 minutes until the vegetables are cooked.remove from heat discard the turmeric leaf and lemongrass,and serve immediately.
   

• 1 ½ cups (300 g) uncooked rice, washed thoroughly and drained
• 1 ½ cups (360 g) sweet corn kernels, cut from fresh cobs, or one 15 oz (425 g) can sweet corn kernels, drained
• 3 ½ cups (875 mL) water

1. Bring all the ingredients to a boil in a pot. If using canned sweet corn, do not add at this stage. Reduce the heat to medium and simmer until the water has almost dried up, 5 to 7 minutes. If using canned sweet corn, add the corn to the rice now
2. Reduce the heat to low and continue cooking the rice for 10 more minutes, stirring from time to time to prevent burning, until the rice is dry and fluffy. Remove from the heat, stir well and serve hot

Ingredients:

• 6 ripe bananas (suitable for steaming such as pisang raja, pisang nangka, etc)
• 3 cups rice flour
• 3 cups coconut milk, squeezed from 1 grated coconut
• 1 cup sugar
• 1 teaspoon salt
• Banana leaves, for wrapping

Directions:
1. Slice bananas lengthwise into half. 2. Combine flour, coconut milk, sugar and salt in a pot. Cook over medium heat, constantly stirring until mixture is thick. 3. Spoon approximately 1-2 tablespoons of mixture onto banana leaf. Place a slice of banana on mixture, and cover banana with another 1-2 tablespoons of mixture. 4. Wrap mixture with banana leaves neatly. 5. Steam for 25 minutes or until cooked. Serve warm or cold.

• 50 gr peanut,roast, and grind coarsely.
• 50 gr sugar
• 150 gr glutineous rice fluor
• 1,5 teaspoon tapioca starch
• salt
• about 150ml warm water.
• green & red food coloring

• 300cc water
• 10 cm ginger, crushed
• 2 stalks lemon grass
• 2 pandan ( screwpine )leaves
• 300 gr sugar

• 2 lbs. oxtail
• 3 inches of ginger, unpeeled but smashed
• 3 nutmeg seeds, roughly broken
• 20 cloves
• 1 teaspoon ground black pepper
• salt to taste
• 3 carrots, halved and chopped into 1 inch chunks
• 2 leeks, chopped into 1 inch chunks
• 1 scallion, chopped into 1 inch chunks
• 2 medium all-purpose potatoes, chopped into 8 chunks each
• 2 tomatoes, cut into wedges
• 1 cup chopped celery, with leaves.
• fried shallots
• 1 Tbsp butter or vegetable oil

1. Fill a large pot with enough water to cover the oxtail generously and add the ginger. Bring the water to a boil, add the oxtail, and boil for three minutes. Pour out the water and discard the ginger. Refill the pot (still with the oxtail) with cold water and bring to a boil. Add the cloves and nutmeg, and simmer, covered, for 1 1/2 hours until the meat is tender. Remove from heat, cool completely, and refridgerate overnight. Skim the congealed fat from the surface.
2. Bring the soup back to a simmer. Heat butter/oil in a pan over medium heat, add carrot, leek, and scallion and saute for 3 minutes, then add to the soup along with the potatoes, pepper, and salt to taste. Cover and simmer for twenty minutes, or until the potatoes are tender. Ladle into bowls and garnish with celery, tomato slices, and fried shallots.
3. The recipe would probably be even tastier if, before you started, you rubbed the meat lightly with vegetable oil and roasted it for an hour or so at 425 degrees, then deglazed the pan with water, used that for the soup base, and skipped the initial boil-and-dump phase.

• 7 pieces chicken sausage, cut into pieces
• 3 pieces carrots, cut dice, boiled until soft
• 1 canned pea
• Macaroni 200 grams
• 1 tbsp Salt
• 2 tbsp Sugar
• ½ tsp pepper
• ½ tsp nutmeg
• 1 tin cornation milk
• 1.5 liter chicken broth
• Celery leaves

• 2 grains Onion
• 1 cm ginger

• 300 grams of chicken mince
• 1 potato pieces, fried, mashed
• ½ tbsp salt
• 2 tbsp sugar
• 1 tsp nutmeg
• ½ tsp pepper
• 50 grams of milk powder
• 2 tbsp margarine
• 1 yellow grains

1. Pearls: Mix all ingredients, and make form like marbles.
2. Boil broth, along with a smooth flavor, a celery leaf stem has hit, salt, sugar, pepper and nutmeg. Enter the pearl after pearl float, lift.
3. Enter carrot in chicken broth, after boiling, add the pea, Macaroni and sausage. After boiling entries celery leaves, pearls, and last, when all ingredients have been entered and is boiling, inputs cornation milk. Stir briefly, boiling, lift. Serve warm.

• 250 grams of salted fish jambal / cork, cut the size of 2 cm x 2 cm
• 3 red chilies, sliced thin menyerong
• 4 pieces of red onion, thinly sliced
• 1 orange juice, take the water
• 3 tablespoons oil

• 1 (850g) Fish Head, cut into 2-4 pieces
• 2 tbsp Desiccated coconut, roasted, pounded
• 3 tbsp Oil
• 1 stalk Lemon grass, bruised
• 1 Pandan leaf, torn, knotted
• 750 cc Coconut milk from 1 coconut
• 5 Carambolas, halves
• 10 Salam leaves or bay leaves as substitute
• Lime juice and salt

• 10 Dried red chilies
• 1/2 tbsp Chopped turmeric
• 1/2 tbsp Chopped ginger
• 7 Shallots
• 3 cloves Garlic
• 1 tbsp Coriander, roasted
• 1/2 tsp Cumin, roasted
• 1/4 Aniseed, roasted
• 1 tsp Peppercorns, roasted
• 1 tbsp Dried Carambola
• Salt

1. Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
2. Drain, then rub the fish head with pounded coconut.
3. Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
4. Allow to simmer.
5. Add fish head and carambolas, and bring to the boil.
6. Stir from time to time, then add salam leaves.
7. Simmer until the fish is cooked and the gravy is a little oily.
8. Serve hot.

For Risoles skin

• 150 g all purpose flour
• 1 egg
• 200 ml milk, or a little bit more depend how thick the mixture
• Salt to taste

For filling

For dipping

1 egg

Bread crumbs

1. Make the skin: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.

2. Filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.

3. Make the rissole: take one rissole’s skin then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the skins are finished.

4. Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.

5. Serve with fresh green bird's eyes chillies or chilli sauce.

• 6 large chicken legs or breas, deboned
  
• 2 stalks lemon grass, crushed
• 2 bay leaves (salam leaves)
• 1 tbsp coriander seeds (ketumbar)
• 1/2 tsp ground cumin (jintan manis)
• 2 tbsp thick coconut milk
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp cooking oil

• 3 cloves garlic
• 1 red chilli, seeded
• 2 cm knob tumeric
• 120g lengkuas, peeled and sliced
• 4 slices ginger
• 3 candlenuts (bush keras)

1. Fry coriander seeds over slow fire till fragrant then grind coarsely.
2. Wash chicken and drain well. Prick chicken all over with a fork.
3. In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai. Add chicken and mix thoroughly. Leave to marinade for 30 minutes.
4. Grease base of cooking pot with some cooking oil. Arrange chicken in pot, add crushed bay leaves. Cover pot and cook over moderate heat for 8 minutes. Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry. Remove chicken and drain off excess liquid.
5. Grill or roast chicken on high heat, 250 deg Celcius until golden brown on both sides.

• 400 grams of squid, remove the head and ink, clean
• 1 tsp lemon juice
• ½ teaspoon salt
• 50 grams of peanuts, peeled, roughly crushed.
• 3 tablespoon sweet soy sauce (Kecap Manis)
• 1 tablespoon oyster sauce
• 2 tbs tomato sauce
• ½ tsp pepper powder
• ½ tsp sugar
• ½ tsp salt
• 100 ml water
• 3 tbsp oil for frying

• 4 cloves garlic putiih
• 2 cm ginger

• 1 teasp Active Dry Yeast
• 2 tbsp Sugar
• 1/4 teasp Salt
• 240ml/8fl.oz. Warm Water
• 3 Ripe Bananas
• 150g/+5oz Rice Flour
• Vegetable Oil

• 1 package gelatin dessert, any flavor
• 5 ice cubes per person
  
• 1 14-oz. can pineapple chunks, cut into small cubes
  
• 3 tbsp. canned corn, drained and washed
  
• 3 tbsp. canned kidney beans, drained and washed
  
• 1 14-oz. can coconut segments, cut into small pieces*
  
• 1 14-oz. can mandarin orange segments, drained, washed, and cut into small pieces
  
• 1 mango, cut into small pieces*
  
• grenadine, snow cone syrup, or cherry-flavored Italian soda syrup
  
• 1 14-oz. can reduced-fat sweetened condensed milk

1. Make gelatin in a medium casserole pan, according to the package instructions. When it’s firm, cut into small cubes.
2. Grind ice cubes in a blender until well crushed and divide ice evenly into three to six glasses, depending on how many servings you want.
3. Into each glass, sprinkle 1 tbsp.gelatin cubes, 1 tbsp. pineapple pieces, 1 tsp. corn, 1 tsp. kidney beans, 1 tbsp. coconut segments, 1 tbsp. mandarin orange segments, and 1 tbsp. mango pieces.
4. Top each glass with 1/4 cup grenadine or syrup and 1/4 cup sweetened condensed milk. Stir. Serve with a straw and spoon.

• 1 lb. beef stew meat, cut into bite-sized pieces*
• 4 c. water
• 3 beef or chicken bouillon cubes
• 2 tbsp. butter**
• 4 scallions, chopped
• 2 cloves garlic, minced
• 1 red chili pepper, minced
• 1 tbsp. ground dried ginger
• 1 tsp. turmeric
• 1 tbsp. ground coriander
• 1/2 tsp. ground cumin
• 1 tsp. shrimp paste
• 1 stalk lemongrass
• 1 salam leaf
• 1 c. diced fresh or frozen green beans
• 5 small red potatoes, peeled and chopped
• 1 c. reduced-fat coconut milk
• 1/2 tsp. sugar

1. In a Dutch oven, combine beef, water,
2. and bouillon cubes and bring to a boil. Reduce heat and simmer for 1 hour.
3. While meat is cooking, heat butter
4. in a wok or skillet over medium-high heat. Add scallions, garlic, chili pepper, ginger, turmeric, coriander, cumin, and shrimp paste and cook for 5 minutes.
5. Add lemongrass and salam leaf and
6. cook for 2 more minutes.
7. Add spice mixture to the beef stock
8. and simmer for 5 minutes.
9. Stir in green beans and potatoes.
10. Cover and cook for 10 minutes.
11. Add coconut milk and sugar. Cook
12. uncovered for 5 minutes, or until the vegetables are tender. Serve hot.

• 4 tbsp. canola oil
• 2 cloves garlic, minced
  
• 2 medium onions, chopped fine
  
• 1 tbsp. turmeric
  
• 1 lb. uncooked Thai fragrant rice
  
• 3 c. water
  
• 1 14-oz. can reduced-fat coconut milk
  
• 2 stalks lemongrass
  
• 1 tsp. salt
  
• 1 red chili pepper, seeded and chopped
  
• 1 medium cucumber, peeled and sliced thickly
  
• 1 tomato, cut into wedges deep-fried shallots (see tip on p. 41)
  
• 10 fried shrimp crackers*

1. In a Dutch oven, heat oil over medium heat. Add garlic, onions, and turmeric and stir-fry for 3 minutes, until onions are soft but not brown.
2. Add rice and stir to coat.
3. Add water, coconut milk,lemongrass, and salt. Bring mixture to a boil, stirring frequently.
4. Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
5. Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
6. Remove lemongrass stalks. Mound the rice on a serving platter. Garnish with chili pepper, cucumber, tomato, fried shallots, and shrimp crackers.

• 2 envelopes plain gelatin powder
• 4 c. milk
• 1 tbsp. sugar
• 1 tsp. vanilla extract
• ¥ c. canned mandarin orange segments

1. Follow directions on the package to
2. dissolve the gelatin.
3. In a separate pan, combine milk,
4. sugar, and vanilla and bring to aboil, stirring frequently.
5. Remove from heat and add gelatin and mandarin orange slices, stirring
6. until the mixture begins to thicken.
7. Fill a gelatin mold or medium bowl
8. with cold water and allow to chill for 5 minutes. Pour out the water and fill the mold or bowl with the gelatin mixture. Refrigerate overnight or until firm.
9. If you used a gelatin mold, remove
10. the pudding before serving. Set the mold in a sink or large bowl of warm water for about 5 minutes (make sure that the water level is just below the top of the mold). Remove the mold from the water and place a serving plate facedown over the top of the mold. Carefully flip so that the plate is on the bottom and the mold on top. Lift the mold. If you made the pudding in a bowl, serve as is.

• 3 eggs*
• 1 14-oz. can reduced-fat coconut milk
  
• 5 tbsp. water
  
• 3 tbsp. sugar
  
• 1 oz. cellophane noodles, soaked in warm water for 5 minutes 4 ripe bananas, peeled and chopped
  
• 1 tsp. salt
  
• vanilla ice cream or frozen yogurt

1. In a medium bowl, beat eggs. Add
2. coconut milk, water, and sugar. Stir to combine.
3. Pour egg mixture into a 2-quart
4. casserole dish.
5. Meanwhile, drain cellophane
6. noodles and chop into small pieces.
7. Add noodles, bananas, and salt to
8. the egg mixture and mix well.
9. Cover the casserole dish with
10. aluminum foil and place in a steamer for about 1 hour. If you do not have a steamer, fill a large rectangular cake pan with ¥ inch of water. Place the casserole dish in the center of the cake pan and cover the entire thing with foil. Place in a preheated 350°F oven and bake for 45 minutes to 1 hour. The custard is done when a knife inserted in the center comes out clean.
11. Serve hot or cold with vanilla ice
12. cream or frozen yogurt.

• 3/4 c. flour
• 1/2 tsp. salt
  
• 3/4 to 1 c. water 1 lime, zested and cut into wedges
  
• 4 small, ripe bananas
  
• 1 c. canola oil for frying
  
• 1 tbsp. sugar

1. In a medium bowl, combine flour
2. and salt.
3. Add enough water to make a
4. smooth batter that is somewhat thick. Add lime zest and mix well.
5. Peel bananas and dip them in the
6. batter 2 or 3 times, until well coated.
7. In a deep skillet, heat oil to 375°F,
8. or until a piece of bread browns in 30 seconds.*
9. Place bananas in the oil slowly and
10. carefully. Fry two at a time, until they are crisp and golden brown. Remove with a slotted spoon and place on paper towels to absorb the oil.
11. To serve, arrange bananas on a plate
12. and sprinkle with sugar. Garnish with lime wedges.

• 5 c. water
• 1 lb. egg noodles
  
• 3 tbsp. peanut oil
  
• ø c. onion (about ¥ medium onion), thinly sliced
  
• 2 cloves garlic, minced
  
• 1 lb. peeled, deveined shrimp*
  
• 2 tbsp. soy sauce
  
• ¥ c. celery leaves and small stems, chopped into
  
• ¥-inch pieces
  
• 3 scallions, chopped
  
• 3 c. bok choy, chopped
  
• 1 tsp. salt
  
• ¥ tsp. pepper

1. In a large saucepan, bring water to a
2. boil. Add noodles and cook for 3 minutes, stirring often.
3. Drain noodles and immediately
4. rinse with cold water. Combine noodles with 1 tbsp. peanut oil and set aside.
5. In a mortar and pestle, blender, or
6. food processor, combine 2 tbsp. onion and the garlic to make a paste.
7. Heat the remaining 2 tbsp. oil in a
8. wok or skillet and add the rest of the onion. Add shrimp and stir-fry for 2 minutes.
9. Add soy sauce, celery, scallions, bok
10. choy, salt, and pepper and fry for another 2 minutes.
11. Add noodles to the mixture. Stir-fry
12. for 2 more minutes, until all of the ingredients are combined and heated. Serve hot or at room temperature.

• 1 lb. mackerel, cod, or haddock fillets
  
• 1 tsp. salt
  
• 2 tbsp. flour
  
• 3 tbsp. peanut oil
  
• ¥ tsp. shrimp paste
• 2 tbsp. water
  
• 1 medium onion, coarsely chopped
• 1 large clove garlic, minced
  
• 1 ¥ inch-long piece fresh ginger, peeled and finely chopped
  
• 1 red chili, seeded and chopped*
  
• 3 tbsp. lemon juice
  
• 1 tbsp. brown sugar
  
• 2 to 4 tbsp. soy sauce
  
• 4 large lettuce leaves

1. Wash fish under cold water and pat
2. dry with paper towels. Cut fillets
3. In a shallow bowl or pie plate, use a
4. fork to mix salt and flour. One by one, roll fish fillets in the flour and set on a clean plate.
5. Heat 2 tbsp. of the peanut oil in a
6. skillet and fry fish for 3 to 4 minutes per side. Place on a plate, cover with foil to keep warm, and set aside.
7. In a small bowl, mix together
8. shrimp paste and 2 tbsp. water.
9. Clean and dry the skillet before
10. heating the remaining 1 tbsp. peanut oil. Add onion, garlic, ginger, and chili pepper and stir-fry for about 5 minutes.
11. Add shrimp paste to the onion
12. mixture and cook for 2 minutes. Add lemon juice, brown sugar, and soy sauce to taste. Stir to combine.
13. Arrange lettuce leaves on four plates
14. and place fish on top. Pour the sauce over the fish and serve.

• 1 chayote, peeled
• 1 Granny Smith apple, cored
  
• 2 cucumbers, peeled and cut in half lengthwise with seeds removed*
  
• 1 mango**
  
• 1 orange, peeled and divided into sections
  
• ¥ tsp. crushed red pepper
  
• ø tsp. shrimp paste
  
• 3 tbsp. brown sugar
  
• ¥ tsp. salt
  
• 1 tsp. tamarind, dissolved in 1 tbsp. warm water
  
• 1 14-oz. can diced pineapple, drained

1. Coarsely chop chayote, apple,
2. cucumbers, mango, and orange sections.
3. In a large bowl, combine crushed
4. red pepper, shrimp paste, brown sugar, salt, and tamarind to make a paste.
5. Add chayote, apple, cucumber,
6. mango, orange, and pineapple to the bowl, and stir well to combine. Serve at room temperature.

• 1 c. red potatoes (about 2 mediumpotatoes)
• 1 c. fresh green beans, ends trimmed
• 2 c. green cabbage, shredded
• 1 c. fresh bean sprouts
• 1 c. carrots (1 to 1¥ carrots), peeled and thinly sliced
• 1 c. cucumber (about 1 medium cucumber), sliced
• 2 tbsp. canola oil
• 4 oz. firm tofu, cut into 1-inch cubes
• 2 hard-boiled eggs, peeled*
• deep-fried shallots for garnish**
• peanut sauce (recipe on page condiments)

1. Fill a large saucepan with water and
2. bring to a boil. Use a slotted spoon to carefully lower the potatoes into the water. Cook for about 20 minutes, or until the potatoes can be pierced easily with a fork. Then use the slotted spoon to transfer the potatoes to a colander. Rinse under cold water. When cool enough to handle, slice the potatoes.
3. Fill a second saucepan with water
4. and bring to a boil. Use a slotted spoon to lower the green beans into the water. Cook for about 3 minutes. Use the slotted spoon to move the blanched beans to a colander. Rinse under cold water.
5. One vegetable at a time, repeat this
6. procedure to blanch the cabbage, bean sprouts, and carrots.
7. Arrange green beans, cabbage, bean
8. sprouts, carrots, potatoes, and cucumbers however you like on a large platter and set aside.
9. Heat oil in a skillet over medium
10. heat. Cook tofu cubes for about 10 minutes, or until crisp and lightly browned. Remove from the pan and drain on paper towels. Scatter tofu cubes over the salad.
11. Cut hard-boiled eggs into quarters
12. and arrange along the edge of the platter. Serve gado-gado with fried shallots (see below) and peanut sauce (recipe on page condiments).