GRILLED FISH

4  Spanish Mackerels

(cleaned)

Sauce:

3 birds eye chilly red

(chopped)

3 birds eye chilly green

(chopped)

3 shallots

(chopped)

Thumb size piece shrimp

(toasted & crumbled)

½ cup tamarind juice

Salt & sugar to taste

Method:

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.

ROASTED DUCK

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

Method:

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.

STEAMED BANANAS IN BANANA LEAVES

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)

Method:

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.

PEANUT TOFFEE

1 cup peanuts (partly broken &

roasted)

¾ cup sugar

3 tbsp butter or ghee

METHOD:

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.

DEEP FRIED SPICY COATED PEANUTS

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)

METHOD:

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

containers.

Serve as snacks.