Pineapple Prawn Soup (黄梨虾汤）

Ingredients:

Chicken bones               800 g
Medium prawn              500 g
Squids                           200 g
Dried Asam                    4 pcs
Galangal                         4 pcs
Small chili                       5 pcs
Big chili                          3 pcs
Tomato                          3 pcs
Can pineapple                1 can
Basil leaf ( daun selasih)  10 pcs
Water                             10 bowls

Seasonings:

2 tsp   Kelantanese fish sauce a.k.a. budu
1 tbsp sugar

Method:

1.  Scald chicken bone in boiling water, remove and rinse.
2.  Remove prawns head and shell, keep tail.  Rinse well and wipe dry.
3.  Clean squids, cut lines on it and cut into pieces.
4.  Marinate prawns and squids with seasonings.
5.  Peel galangal and shred.
6.  Rinse small chili and smash.
7. Clean tomatoes and cut into four.
8.  Boil a pot of water, add chicken bones over medium eat for 30 minutes.
9.  Add galangal, small chili and big chili.
10.  Open a can of pineapple, with the juice, pour in the whole can.
11.  Add in the asam.
12.  Reduce heat to low fire and boil for another hour.
13.  Remove all chicken bones. Add in the prawns and squids.
14.  Boil for 3 minutes.  Off the fire. Add in the basil leaves.
15.  Stir well and serve.

Lemongrass with Old Chicken Soup (香茅老母鸡汤）

Ingredients：

1 whole old chicken
200 g lemon grass (15 cm long)
200 g shallots
1 carot
1 tablespoon black pepper powder
4 pcs dried asam gelugor
water

Methods:

1.  Remove the skin and fats of an old chicken.
2.  Clean and cut into 8 pieces.
3.  Flap the lemon grass and cut into piece of 15 cm.
4.  Remove shallots skin and rinse.
5.  Peel a carrot, cut into big pieces.
6.  Place all ingredients into a pot.
7.  Pour in water until all ingredients about 1 cm submerged.
8.  Put in a tablespoon of blackpepper powder and dried asam.
9.  Bring to boil over high heat, then reduce to low heat and cook for 4 hours.
10.  Add salt to taste.
11.  Top up water if necessary.

The chicken in the recipe can be replace by Atlantis Mackerel (Rastrelliger kanagurta) a.k.a ikan kembong.  Cooking time reduce to 2 hours and the fish boil during the last 20 minutes.  Add more dried asam.

Nasi Dagang

Nasi dagang is a Malaysian and Southern Thailand dish fish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut (sambal kelapa), Hard boiled egg and vegetable pickles (Jelatah). Nasi Dagang literally means "Trading Rice". It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia, such as Terengganu and Kelantan and Pattani, Yala and Narathiwat in Southern Thailand. 
                                                                                                                                          -  Wikipedia

This is my first try.  The full course of Nasi Dagang.

For the rice

Ingredients:
250 g   nasi dagang rice
1 teaspoon of fenugreek seed 
100 g of shallots (cut into stripes)
50 g of ginger (cut into stripes)
250 g of coconut milk

Method
1.  Soak the rice in water for 3 hours.
2.  Mix all ingredients in a tray.
3.  Place it into a steamer and steam for 30 minutes.
4.  Take out the rice from the steamer and loosen it.


For the fish curry

Ingredients:
300 g   ikan tongkol@ aya (Thunnus tonggol)
50 g of fish curry powder
250 g onion
250 g shallot
100 g of ginger
100 g of galangal (lengkuas)
100 g of dried chili
50 g of garlic
10 g of turmeric 
250 g coconut milk
1 tablespoon of coriander seed (ketumbar)
1 piece of star anise (bunga lawang)
5 pieces of cardamom (buah pelaga)
5 piece of clove (cengkih)
1 piece of cinnamon (kayu manis)
4 piece of dried asam gelugor@ asam keping (Garcinia atroviridis)
2 piece of 3 cm long lemon grass
5 tablespoons of cooking oil


Method
1.  Put onion, shallot, ginger, lengkuas, dried chili and garlic into a blender and blend into paste.
2.  Heat up 5 tablespoon of cooking oil in a wok, put in the blended paste and stir until light brownish.
3.  Add in the curry power, coriander seeds, star anise, cloves, cardamom, cinnamon and stir until fragrant.
4.  Add in the coconut milk.
5.  Add in 300 ml or water.
6.  Stir until boil.
7.  Add in the turmeric and pounded lemon grass.
8.  Add in the fish, cook till boil.
9.  Turn down the fire and shimmer for 15 minutes.


For the jelatah

Ingrdients:
Half a medium size pineapple
1 zucchini 
1 USA carrot
1 big onion
1 red chili 
2 tablespoons of dry shrimp
2 tablespoon of vinegar
1/2 teaspoon of sugar
1 tablespoon of lemon juice

Method
1.  Peel and dice the pineapple.
2.  Cut the carrot into stripes.
3.  Cut slice the zucchini.
4.  Cut the onion into stripes.
5.  Cut the red chili into stripes
6.  Place all into a salad bowl.
7.  Add vinegar, sugar and lemon juice.
8.  Chill the mixture in a refrigerator until serving time.
9.  Fry the dry shrimps until crispy.
10.  Add to the mixture before serving.


For the Sambal Kelapa

Ingredients :
100 g of grilled fish meat
100 g of grated coconut
50 g of shallot
50 g of garlic
100 g cane sugar/coconut sugar
2 piece of pounded lemon grass

Method
1.  Blend all (except lemon grass)  the ingredients in a blender until fine.
2.  Saute the blended ingredients in low fire with the lemon grass until brown.



For the Hard Boiled Egg

I guess you will have no problem cooking it yourself, right?