Prawn Toast

Ingredients:

• 200 gm peeled raw prawn
• 2 spring onions, chopped
• 1 stalk lemon grass, chopped
• 1 clove garlic, crushed
• 1 egg white
• 1 tablespoon chopped fresh coriender leaves
• 1 tablespoon chilli sauce
• 1 teaspoon oil
• 1 teaspoon fish sauce
• 1 teaspoon lemon juice
• 4 slices sandwich bread, crust removed
• Oil for shallow-frying

Method:

1. Combine all ingredients (except bread and oil for frying) into a food processor/ blender. Make a paste.
2. Spread the prawn paste over the bread, and cut each slice into 4 triangles.
3. Heat 1-2 cm deep of oil in a pan/skillet. Fry the bread with prawn-side-down. Cook for 1-2 minutes or until browning and turn over, cook the other side. Drain well on paper towels.

Prawn with potato string

Using food processor, slice/string the potato (make it like noodles). Then wrap the prawns (marinated with turmeric and salt). Deep fry. Serve with chilli sauce.

Green Curry Chicken

• Heat 2 tablespoon oil.
• Sautee 2-3 tablespoon green curry paste, till it released fragrance and oil surfaced.
• Add chicken, approximately 2 large breast fillet. Cook for while.
• Add coconut milk. Let it simmer.
• Add vegies, i.e brocolli, carrot, capsicum (choice is yours).
• Taste-test. Add fish oil, lemon, salt if necessary.

Thai Green Curry Paste

Recipe from this site. It's yielding 1 jar, enough for 1 big curry. But for me, I kept it frozen and can be used for 3 small curries.

• 1 stalk lemongrass, minced
• 1-3 green chilies, sliced
• 1 shallot, sliced
• 4-5 cloves garlic
• 1 thumb-size piece of galangal OR ginger, thinly sliced
• 1 compressed cup chopped fresh coriander leaves & stems
• 7-8 kaffir lime leaves
• 1/2 tsp. ground cumin
• 1/2 tsp. ground white pepper
• 1/2 tsp. ground coriander
• 3 Tbsp. fish sauce
• 1 tsp. shrimp paste
• salt
• 2 Tbsp. lime juice
• 1 tsp. brown sugar
• 3-4 Tbsp. coconut milk (enough to blend ingredients together)

1. Place all ingredients in a food processor, chopper, or blender.
2. Process well to form a fragrant Thai green curry paste. You curry paste is now ready for use.

Cempedak Chiffon Cake

This is from Mama Lydia's Kitchen. She made Durian Chiffon Cake, but I subsituted the main ingredient with cempedak flesh. This recipe yielding 9" round chiffon tin cake.

Ingredients A:

• 4 egg yolks
• 20gm caster sugar
• 40gm vegetable cooking oil
• 30ml milk
• ¼ tsp salt

Ingredients B:

• 100gm cake flour (or 85gm all purpose flour + 15gm cornflour)
• ½ tsp baking powder

Ingredients C:

• 4 egg whites
• 100gm caster sugar
• ⅛ tsp cream of tartar

Ingredients D:

• ½ cup cempedak flesh, pureed

Directions:

1. Preheat oven to 170 degree C.
2. In a large mixing bowl, whisk together ingredients A until combined.
3. Sift together ingredients B, then add into (2) and mix well. Set aside for later use.
4. In another large mixing bowl, beat egg whites until soft peaks. Add in sugar and cream of tartar and continue to beat until stiff.
5. Take ¼ of the meringue and mix with (3) until well mixed. Gradually add in remaining meringue, and lastly stir in cempedak puree. Stir until just combined.
6. Transfer batter into chiffon pan and bake in the preheated oven for 40 minutes.
7. Invert the cake immediately after taking out from oven, and cool on rack completely before turning out from mould.

Cucur Cempedak

Combine 1/2 - 3/4 cup of pureed cempedak flesh, 1 cup flour, baking powder, salt, sugar and sufficient water. Mix well. Let it rest for approximately half an hour. Spoon and deep-fry till browning.

Thai Fish Cake

Ingredients:

• 500gm firm white fish fillet ( I used mackarel)
• 4 kaffir lime leaves, finely shredded
• 1 tablespoon chopped fresh asian basil (I used vietnamese mint (kesum))
• 2 tablespoon red curry paste
• 100gm green beans, finely sliced
• 2 spring onions, finely chopped
• oil for shallow-frying

Method:

• Place the fish fillet in food processor and process for 20 seconds, or until smooth.
• Add lime leaves, basil and curry paste, and process again for another 10 seconds.
• Transfer the fish mixture to a large bowl, add green beans and spring onion, and mix well.
• With wet hands, form flattish patties of 2 tablespoon of the mixture.
• Heat oil and fry the fish cake until they are golden brown.
• Serve with cucumber dipping sauce.

To make cucumber dipping sauce:

• Combine 1 lebanese cucumber finely chopped, 3 tablespoons sweet chilli sauce, 2 tablespoons vinegar, 1 tablespoon chopped unsalted roasted peanuts and 1 tablespoon choped fresh coriender.