Sebelum goreng

Selepas goreng

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You need
1 cup bean sprout, blanched
1 cup thinly sliced cabbage, blanched
1 cup cooked cokles
1/2 large onion, thinly sliced
5 small hot chili, sliced (optional)
3 tablespoon kerisik
3 tablespoon dried shrimp, pounded
3 tablespoon thick coconut milk
2 tablespoon lime juice
salt and sugar to taste

Mix all ingredients together and serve.

Ingredients
1 small chicken, cut into 12 pieces
1 cups thick coconut milk
1/3 cup kerisik
1/2 cup stoned dates, halved
salt and sugar to taste
1 turmeric leaf, finely slice
1 asam keping

Ground Ingredients
10 shallots
5 clove garlic
3 stalks lemon grass, sliced
1 inch ginger,  chopped
1 inch galangal, chopped
1/2 inch turmeric, chopped
5 tablespoon chilli paste
1 to 2 tablespoon kurma curry powder

Method
1) Combine chicken with ground ingredients, simmer for 20 minutes.
2) Add coconut milk and other ingredients and cook until sauce thickens.
2) Season with salt and sugar.
3) Remove from heat and serve with rice or bread.

Kuih (also kueh, kue) is the term given to various manners of bite-sized food items in the Malay Archipelago, much like Spain’s tapas. They are usually - but not always - sweet and intricate creations, including cakes, cookies and puddings. It can also be described as pastry, however it is to be noted that the Asian concept of “cakes” and “pastries” is different from that of the Western one. Kuihs, plurified kueh-mueh or kuih-muih in Malay are more often steamed than baked, and thus very different in texture, flavour and appearance from Western cakes or puff pastries.

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Ingredients
150g plain flour
1/4 tsp salt
2 small eggs, beaten
150 ml thin coconut milk
100 ml pandan juice
65 ml water
1 tbs light vegetables oil
oil for greasing pan
(you can substitute coconut milk with plain milk)

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Easy dip recipes to serve with crackers, chips and crunchy vegetables.

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