1 pc medium size durian
1 cup thick coconut milk
2 bowls water
To taste palm sugar
a pincd salt
Method:
1. Place 2 bowls of water into a wok on a stove, turn on the fire.
2. Open the durian with an axe (I use a cleaver) and put all the flesh into the water.
3. Cook until all the flesh detached from the seeds.
4. Now add the santan.
5. Add a pinch of salt.
6. Stop cooking when mixture attain the thickness you prefer.
To be ground (A)
1 ladle chili paste
6 pcs shallots
3 cloves garlics
2 cm ginger
1 pc lemon grass (julienne the softer part)
2 pcs Candle nuts
1 tbs belacan (grilled)
1 tsp black pepper corns
(optional) dried chili
Others (B)
4 pcs sea bass meat. (can use the whole fish)
5 pcs okra
1 pc tomato (sliced into 4)
a palmful kesum leaves
a small bold tamarind water
1 pc kantan flower (cut into 4 pieces)
2 tbs tomato sauce
3 tbs cooking oil
to taste salt and sugar
Method
1. In a wok, heat a up 3 spoons of cooking oil.
2. Saute the ground ingredients (A) until the oil is separated from the spices.
3. Put in the fish meat and the tamarind water. Half cook the fish meat. Add some water if the sauce becomes too thick.
4. Add in the kantan flower and the kesum leaves cook until boils,
5. Add salt and sugar to taste.
6. Add tomato sauce
7. Add in the okra and the tomato until the okra is soft.
Ingredients:
A) - 500g Fresh clams B) Sauce
- 1/2 Tsp Salt
- 1 Tsp Fish Sauce
- 2 Tbsp Lime Juice
- 1 Tbsp Sugar
- 2 Tbsp Oil
- 2 Drops Sesame Oil
- 5 Cloves Garlic ( Crushed )
- 2 Red Chillies ( Chopped ) Garnishing: - Coriander - Lime Slices
Method:
1.Mix all the ingredientsin B
2. In a pot, bring some water to a boil. Water must be enough to cover the clams
3. Dish out the clams when the water boils again.
4. Place the clams in a dish, pour and mix in the sauce in B
5. Place it in a steamer and steam for 5 minutes.
