Gulai Darat Kelantan (Ikan Kering)

Ingredients:

Salted fish (kurau/cencaru, I used talang), Cut into pieces if needed.
1 medium size pineapple (half ripened)
1 medium size cucumber. Diced
Santan from 1 coconut
10 dried chilies (soaked in hot water)*
5 bulbs of shallots*
3 piese of garlics*
1 cm of galangal*
1 cm or fresh tumeric*
3 large chilies
salt to taste
sugar to taste

 Methods

1.  Peel and cut pineapple into cubes, boil till soften, toss dry.
2.  Blend the ingredients with *
3.  In a wok, mix the blended ingredients with  santan, salted fish, large chilies, pineapple and cucumber.
4.  Add water to cover all ingredients.
5.  Medium fire cook till fragrance can be smelled. (about 20 minutes)
6.  Add salt and sugar if needed.  ( I did not.)

Chicken Alfredo Stuffed Shells

·         INGREDIENTS:

          230 g jumbo pasta shells 
    140 g shredded chicken
    140 g ricotta
     35 g shredded mozzarella 
     35 g. grated Parmesan
     5 g. freshly chopped parsley, plus more for garnish
     Kosher salt
     Freshly ground black pepper
     70 g  butter
     3 cloves garlic, minced 
     60 g cream cheese, softened
     240 ml of milk

   Method:

1.    Preheat oven to 180ºC. In a large pot of salted boiling water, cook jumbo pasta shells according to package directions until al dente. Drain and return to pot.

2.    In a large bowl, combine shredded chicken, ricotta, 35 g mozzarella, 35 g Parmesan, and parsley and season with salt and pepper.

3.    Make sauce: In a skillet over medium heat, melt butter. Add garlic and cook until fragrant, 2 minutes, then add cream cheese and whisk until completely combined. Stir in milk, remaining mozzarella and Parmesan, and bring to a simmer. Season with more salt and pepper. Let thicken over low heat, 3 to 5 minutes.

4.    In a baking dish, spread a layer of sauce. Stuff shells with chicken-ricotta mixture and place in baking dish. Spoon more sauce all over shells.

5.    Bake until warmed through and bubbly, 15 minutes.

6.    Garnish with parsley and serve.