Tuesday, May 31, 2011


4  Spanish Mackerels


3 birds eye chilly red
3 birds eye chilly green
3 shallots
Thumb size piece shrimp
(toasted & crumbled)
½ cup tamarind juice
Salt & sugar to taste


Grill fish over charcoal fire until cooked
on both sides.

Prepare the sauce, mixing together all the
ingredients & season to taste.

Serve the fish hot with the sauce either with
plain rice or by itself.

Monday, May 30, 2011


1 duck 1.5 kg duck
1 tbsp five spice powder
3 tbsp hoi sin sauce
2 tbsp peanuts
3 pics star anise
2 stalk spring onion
4 nos shallots
5 nos garlic crushed
2 tbsp Chinese rice wine
1 liter water
2 tbsp white vinegar
300 gm maltose


Clean & dry the duck, rub skin & cavity
with spice powder, hoi sin sauce & rice wine.

Stuff cavity with star anise, shallots, garlic,
spring onion & peanuts then close it up with
a bamboo skewer or kitchen string.

Heat up rest of the ingredients & baste the
 duck with it.

Hang the duck to dry for about 6 hours
under the fan or sun.

Roast in pre-heated oven at 180 – 200
degrees Celsius for about 35 – 40 minutes
or until cooked.


8 well ripe bananas
(mashed coarsely)
4 tbsp sugar (more or less)
4 tbsp grated coconut
(white part only)
4 tbsp plain flour
½ tsp salt
½ tsp cardamom powder

16 pieces banana leaves
(15 cm × 20 cm)


Mix all together in a mixing
 bowl & divide into 16 portions.

Blanch banana leaves in hot water
to soften them & wipe dry.

Put 1 portion of mixture into a
banana leaf & shape into 3cm × 9cm
warp up neatly, tuck the two ends underneath.

Steam over high heat for 15 minutes.

Serve hot or cold.


1 cup peanuts (partly broken &
¾ cup sugar
3 tbsp butter or ghee


Melt the sugar in a heavy saucepan.

In the mean time butter a flat pan.

As soon as the sugar melts to one
string add the peanuts, mix quickly &
pour into the buttered plate.

Roll out flat with buttered rolling pin.

Do this as quickly as possible before the
 mixture cools.

Cut into squares while still hot.

You can break the toffee into chunks
with a knife when it has set.

Allow to cool & serve.

Sunday, May 29, 2011


500 gm peanuts
1 egg lightly beaten
Oil for deep frying

Things to mix together: 

100 gm rice flour
1 tsp pepper powder
2 tbsp chilly powder
1 tsp salt
Hand full of curry leaves (fried)


Wash & drain peanuts just before frying.

Put peanuts into a mixing bowl, add egg &
mix well to coat all the peanuts.

Add the flour & powders & mix well until
all the peanuts are well coated & do not
stick together, add more rice flour if needed.

Heat up oil & deep fry coated peanuts until
golden brown, dish out & drain, mix with curry
leaves, leave it to cool before store in airtight

Serve as snacks.