Dodol Recipe II (Glatinous Rice Candy Recipe II)

1/2 cup sugar
1/2 lb gula merah - Chopped
1/2 cup water
1 pandan leaf
(B)
1 cup glutinous rice flour
1 tbsp rice flour
1 can 400 ml coconut cream - Savoy brand
100 ml water

Combine ingredients A and cook on "high" for five minutes. Stir and cook further if the sugars are not dissolved.
Add ingredients b and stir well. Strain mixture.

Cook on "high" at 3 minutes interval, stirring vigorously at every interval. Continue to cook and stir until mixture thickens, is shinny and does not stick to finger when touched.

Discard the pandan leaf and transfer dodol to a greased clingwrap. Wrap up well.

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Shrimp Curry (Kari Udang)

10 large shrimp, clean (peeled/unpeeled)
1 tbsp Java Tamarind
1 tbsp sugar
500 ml coconut milk
salt to taste
1/2 tsp pepper
3 tbsp cooking oil
1 bunch petai (stinking beans), peeled - optional

Blend :
6 shallots
4 cloves garlic
6 pcs pecan
6 pcs red chili
6 pcs bird's eye chili

Heat oil. Stir fry blended ingredients until fragrant.

Add shrimps, continue to fry until the shrimps change color. Add coconut milk, Java tamarind water, sugar, salt and pepper.

Cook to boil and until the solution thicken. Add Petai (Stinking Beans) and stir well. Serve with steam rice.

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Gulai Kepala Ikan (Fish Head Curry)

1 (850g) Fish Head
2 tbsp Desiccated coconut, roasted, pounded
3 tbsp Oil
1 stalk Lemon grass, bruised
1 Pandan leaf, torn, knotted
750 cc Coconut milk from 1 coconut
5 Carambolas, halves or use 1/2 teaspoon tamarind juice
10 Salam leaves or bay leaves as substitute
Lime juice and salt

Spices (ground)
10 Dried red chilies
1/2 tbsp Chopped turmeric
1/2 tbsp Chopped ginger
7 Shallots
3 cloves Garlic
1 tbsp Coriander, roasted
1/2 tsp Cumin, roasted
1/4 Aniseed, roasted
1 tsp Peppercorns, roasted
1 tbsp Dried Carambola
Salt to taste

Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
Drain, then rub the fish head with pounded coconut.

Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
Allow to simmer.

Add fish head and carambolas, and bring to the boil.
Stir from time to time, then add salam leaves.
Simmer until the fish is cooked and the gravy is a little oily. Serve hot.

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Buntil (Cassava wrap in coconut sauce)

Buntil Stuffing Ingredients :
Grated coconut
Red pepper
chili
onion
garlic
anchovy
pete cina
salt
sugar
flavoring

Buntil Wrapping Ingredient :
Cassava leaves or papaya leaves

Buntil Sauce Ingredient :
coconut milk
red pepper
chili
onion
garlic
turmeric
alpina galanga
lemon leaves
lemon grass
salt and sugar to taste

Buntil Stuffing :
Mills finely red pepper, chili, onion, garlic, salt, sugar and flavoring
Pouring grated coconut, anchovy, pete cina to the dough 1.a.

Buntil Wrapping :
Heap up 7 plies cassava leaves, put dough
wrapped around as a ball
Steamed within 7 hours

Buntil Sauce :
Mills finely red pepper, chili, onion, garlic, turmeric and alpina galanga.
Prepare frying pan and cook doug 1.c until good smelt ±5 minutes
Pouring coconut milk, wait till its boiled

To serve, prepare a bowl, place the buntil and then pour the sauce.

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