PENANG RED CURRY

INGREDIENTS:
4 Tbsp. tomato paste
1 small onion, peeled and quartered
1 thumb-size piece galangal, peeled and sliced (or substitute ginger)
3 cloves garlic
1 Tbsp. soy sauce
1 tsp. dark soy sauce
2 Tbsp. fish sauce, or vegetarian fish sauce (if unavailable, substitute regular soy sauce)
1 tsp. shrimp paste (omit if vegetarian)
1 Tbsp. paprika
2 Tbsp. chilli powder
1 heaping Tbsp. coriander seeds, ground (grind them yourself in a coffee grinder for the best taste)
1-2 red chillies, depending on how spicy you want it - deseeded (omit if you prefer a mild curry)
1/2 tsp. turmeric
1 Tbsp. cumin
2 kaffir lime leaves
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 can thick or good-quality coconut milk
juice of 1/2 lime
GARNISH: 1 cup fresh basil leaves (roughly chopped if large)

Preparation:
Place all ingredients (except garnish) in a food processor. Process well to form a paste.
Add up to 1 more can coconut milk to the paste (this will create a curry sauce).
Add meat, fish, tofu, wheat gluten, beans or vegetables, and cook either in a wok/large frying pan, or in a covered cassarole dish in the oven. Bake meat-based penang curry at 375 degrees for at least 1 hour, or until meat is well done.
Garnish your Penang Curry dish with the fresh basil leaves.

Char Koay Teow

Ingredients:
250 gm Koay Teow (flat rice noodles)
150 gm Prawns - shelled
125 gm Bean Sprouts
5 stalks Chives - cut into 2cm lengths
100 gm Vegetable Oil
4 EggsEggs
2 Garlic Cloves - chopped
2 tsp Ground ChiliGround Chili (add more if you prefer it spicier)
2 tsp Light Soy Sauce
2 tsp Dark Soy Sauce
10 gm Cooked Crab Meat
Pepper to taste
Directions:
Heat oil, add garlic and fry till fragrant in a very hot wok. Add prawns and ground chili. Stir-fry for about 15 secs. Add koay teow, soy sauce and additional oil if neccessary. Mix in vegetables and beansprouts.
Push mixture to edge of wok, add a little oil in centre. Add and fry the eggs and then mix everything together. Garnish with pepper and cooked crab meat. Serve immediately when its hot.(Recipe from http://www.grouprecipes.com/)

CHICKEN POT PIE

Ingredients:
1 chickenthigh, deboned and cubed 1tsp shredded leek
100g sliced button mushrooms 1 boiled till soft and diced potato
80g diced carrot 1 tsp olive oil
1 onion 1tsp chopped garlic
1 bay leaf 2 tsp cream of mushrom soup mixed with 100ml water
Method:
Heat oil in pan, saute garlic, bay leaf, onion and leek till fragrant. Add carrot, chicken and mushrooms. Pour in cream of mushroom mixture and adjust seasoning to taste. Bring to a gentle boil. Dish out and transfer to a large casserole. Place the filo pastry over casserole and brush with corn oil.
Bake in preheated oven at 180 degrees 12-15 mins.

Stir-fried Galic Prawns

ingredients:
500g medium large Prawns
1tsp cornflour
1 egg
1cm chopped ginger
5 garlic cloves, coarsely chopped
5 Bird's eye chillies, chopped
2 stalks spring onion, cut into 4cm lengths
METHOD:
Shell and devein prawns. Mix with the egg and cornflour, then scald in hot oil for 10-20 secs. Remove and drain prawns well. Leave 2 tsp oil in wok and Saute garlic, ginger, bird's eye chillies and spring onion till fragrant. Return prawns to the wok and add in seasoning to mix. Toss and fry till gravy is reduced. Dish up and serve immediately

Fried Rice with Petai and Anchovies

Ingredients:

3 bowls cooked rice, left overnight 1 tsp light soy sauce
12 Petai seeds, split and diced 2 tsp oyster sauce
1 tsp dried prawns, soaked and chopped 1/2 tsp sugar
50g anchovies, rinsed 1/2 tsp salt
1 tsp chopped garlic 1/2 tsp pepper
2 eggs 1/2-3/4 tsp ground black pepper
1 tsp oil
1 tsp sesame oil


Method:
1.Fry anchovies until crispy and set aside.
2.Heat oil and sesame oil in a wok and fry garlic and dried prawns till fragrant.
3.Push them to one side, then add eggs and scramble until just cooked.
4.Add petai to mix.
5.Sprinkle pre-fried anchovies before serving.