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The Fish Strip Pasta
Fried Fish Strip Noodle
The Golden Chicken Balls
Curry Prawn
Curry Chicken
Mango Sticky Rice
Coconut Cookie
Coconut Tart
The Fish Strip Pasta
6 pieces sausages
6 frozen meat ball
1 yellow onion, chopped
2 cloves of garlic
3/4 large (28 oz) can of whole tomatoes
Olive oil
1 lb (16 oz) fish strip
The Sauce:
1. Brown the sausage, meat ball in a large skillet on medium high or high heat with a little olive oil.
2. In a separate skillet sauté the onions and garlic until the onions are translucent.
3. Purée the tomatoes in a blender, add to the skillet with the sausage meat. Add the cooked onions and garlic.

The Fish Strip Pasta:

1. Fill an 8-quart or larger stock pot at least half full with water and bring to a rolling boil.
2. Add a tablespoon of salt. Slowly add the fish strip, stirring to prevent clumping.
3. Allow the water to come to a rolling boil again. Cook, uncovered, with a fairly vigorous boil about 5-8 minutes.
4. When fish strip (cooked but still a little firm), remove the pot from the heat. Add a cup or two of cold water to the fish strip to stop the cooking. Drain the water from the fish strip through a colander. Place the fish strip pasta in a serving bowl.
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Fried Fish Strip Noodle
8 oz. fish strip
1 to 1.5 cup fresh chicken pieces/strips, OR equivalent of cubed tofu
3 cloves garlic
1 thumb-size piece galangal or ginger, sliced thinly or cut into matchstick-like pieces
1 red bell pepper, sliced
2-3 cups fresh bean sprouts
1/2 cup chicken stock (or simulated chicken stock for vegetarians)
handful of fresh coriander
2 1/2 Tbsp. oil
2 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
  Stir-Fry Sauce:
1 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
1 Tbsp. fish sauce (vegetarians substitute 1.5 Tbsp. soy sauce)
1 tsp. sugar
1 Tbsp. lime juice
1/4 cup chicken stock OR faux chicken/vegetable stock
1. Marinate the chicken or tofu by pouring the cornstarch/soy sauce mixture over and stirring well. Set aside
2. Soak fish strip noodles in a pot of hot water 5-12 minutes, or just until noodles are soft enough to eat, but still firm and a little bit 'crunchy' (they will finish cooking later). Drain and briefly rinse noodles with cold water to keep from sticking. Set aside.
3. Combine all stir-fry sauce ingredients, mixing them together in a cup. Set aside.
4. Heat a wok or large frying pan over medium-high heat. When hot, add 2 Tbsp. oil and swirl around, then add the garlic, ginger, chicken or tofu (together with the marinade) and a few tablespoons of stock. Stir-fry 5 minutes, or until chicken are cooked. When pan becomes dry, add a little more chicken stock, 1-2 Tbsp. at a time - enough to keep the ingredients sizzling.
5. Add red pepper and stir-fry another 1-2 minutes. Add the fish strip noodles plus stir-fry sauce. Using two utensils lift and turn the noodles or use a tossing motion, like tossing a salad. Stir-fry in this way until the sauce is well distributed throughout the noodles (1-2 minutes).
6. Add bean sprouts, continuing to stir-fry another minute. Remove from heat and taste-test for salt/flavor, adding 1 Tbsp. more fish sauce or soy sauce if not salty enough. If too salty, add another squeeze of lime juice.
7. To serve, lift noodles out of the wok or frying pan and mound on a serving platter. Sprinkle with fresh coriander and garnish with wedges of fresh-cut limes. For those who like it spicy, serve with chili sauce on the side, and ENJOY!
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The Golden Chicken Balls
1 small onion
600g chicken mince
½ cup cornstarch
1 egg, lightly beaten
Black pepper
Cut fish strip (1/2 inches, 5 inches)
Sweet chilli sauce, to serve
1. Finely chop the onion – used the bowl attachment of my stab-mixer.
2. Combine onion, chicken, cornstarch, salt, sugar, black pepper and egg in a large bowl.
3. Mix until well combined and roll tablespoons of mixture into small balls or other shape.
4. Roll the meat ball until fully covered with the cut fish strip.
5. Fry until golden and sizzling.
6. Serve with sweet chilli sauce.
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Curry Prawn
2 teaspoons vegetable oil
5cm piece ginger, finely chopped
2 teaspoons madras curry powder
1/2 teaspoon dried chilli powder
1/2 teaspoon ground turmeric
2 tomatoes, peeled, deseeded, finely chopped
1/2 cinnamon stick
2 bay leaves
100ml cmc
150ml water
2 cups chicken stock
1.5kg large green prawns, peeled, deveined, tails intact
1. Heat oil in a large, heavy-based saucepan over low heat. Add ginger. Cook, stirring for 2 minutes or until softened. Add curry powder, chilli powder and turmeric. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, cinnamon and bay leaves. Stir to combine.
2. Slowly add cmc, water and stirring constantly. Add stock. Increase heat to medium. Cook, uncovered, for 10 minutes or until sauce thickens slightly.
3. Reduce heat to low. Add prawns. Cook for 3 minutes or until prawns just turn pink. Discard cinnamon. Serve.
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Curry Chicken
5 tbsp vegetable oil
5 cloves shallots (blend)
2 cloves garlic (blend)
2 inch ginger (blend)
Curry leaves (optional)
1 whole chicken cut into 12 pieces
2 large potato - cut into 4 cubes (half cooked)
1 sachet or 50g coconut milk concentrate
1 small packet curry powder
2 cups plain water
Salt and sugar to taste.
1. Heat the oil over medium.
2. Add all blended ingredients and curry leaves. Fry until golden and aromatic.
3. Add in the curry paste and keep stirring until the oil separates from the paste.
4. Add the chicken and potato, stir fry until the chicken half cooked.
5. Pour in the coconut milk concentrate and 2 cups of water, bring to a boil.
6. Lower the heat to simmer the curry for about 20-25 minutes until the chicken is tender and potatoes soft.
7. Add a little more Of water if the curry appears to be drying up.
8. Salt and sugar to taste.
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Mango Sticky Rice
120g glutinous rice
10g coconut milk concentrate (soak in a warm water for 5 minutes).
2 ripe mangoes (cut into slices / dices)
Sugar & salt to taste
1. Soak glutinous rice for an hour or overnight.
2. Steam the drained glutinous rice until soft and cooked (it will become translucent when done).
Turn Off the heat and remained covered.
3. Shake well the Coconut milk concentrate and pour 10g to the rice together with sugar and salt. Mix well, the sugar will be easily melt as the rice is still warm.
4. Place the glutinous rice into serving dishes and place the mango slices / dices on top.
5. Ready to be served. Suitable for all occasion as a dessert.
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3 large eggs (lightly beaten)
250g caster sugar
50ml coconut milk concentrate
50ml hot water
2-3 drops pandan flavour
Mixture A - Blend pandan leaves and cmc, water in a blender. Strain to discard pulp.
Mixture B - Add sugar into beaten eggs, use a hand whisk to stir mixture until sugar dissolves (Do not beat but lightly stir !!)

1. Add mixture A into mixture B became kaya mixture. Stir and mix well.
2. Sift Ihe kaya mixture into another mixing bowl (stainless steel preferred).
3. Place mixing bowl over another pot of boiled water on low heat, stir kaya mixture occasionally. (Do not stop too long, l-2 mins intervals).
4. It took at least 15 minutes to cook till desired thickness. Cool completely before store in a clear jar and keep in the fridge.
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Coconut Cookie
1/2 cup butter, softened
3/4 cup caster sugar
1 egg
1/2 teaspoon coconut milk concentrate
*1 cup plus 2 tablespoons all purpose flour
*1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup desiccated coconut
* To be sifted
1. In a large bowl, cream butter and sugar until fluffy. Beat in egg and coconut milk concentrate. Combine the sifted ingredients and salt; add to the creamed mixture. Stir in chocolate chips and desiccated coconut.
2. Scoop by rounded tablespoon full onto baking tray Bake at 180° for 15 minutes or until golden brown.
3. Remove to wire racks to cool.
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Coconut Tart

Makes: 12 cakes
For the Pastry:
55g (2 oz) butter or margarine
110g (4 oz) plain flour
1 teaspoon caster sugar
1 medium egg yolk
2 tablespoons cold water to mix
1 jar jam of your choosing (I use mixed fruit or strawberry)
55g (2 oz) butter or margarine
55g (2 oz) sugar
1 egg, beaten
55g (2oz) desiccated coconut
50g (2 oz) cmc
25g (1 oz) self raising flour
1. Turn your oven on and bake at 180 C/ Gas 4 / Fan 170 C.
2. To make pastry, take a large bowl and add your butter or margarine, flour and salt; mix together until mixture look like breadcrumbs.
3. Add your sugar, make a well in the middle of the crumbs. Pour in the egg yolk and add water a little at a time to make a firm dough.
4. Turn the dough out onto a floured board and knead lightly for a minute. Roll the pastry out until it is around 2mm thick cut out 12 rounds wilh a cutter to fit your cake tin.
5. Take your cake tin and place your pastry rounds in each of the twelve places and put 1/2 teaspoon of jam in the centre of the pastry now place the tin to one side.
6. For the filling take a clean bowl and add the butter or margarine and sugar; cream them together until pale and fluffy. Add the beatan egg gradually whilst mixing. (If it looks like it is curdling before you have added all the egg add a tsp of flour this should stop it curdling any further).
7. Now take the coconut milk concentrate and flour and mix them together. Using a desertspoon, add a spoonful at a time and fold the coconut and flour into the mixture, if needed add a small amount a cold water to give a soft dropping consistency. If it is too runny you can add a small amount of flour but not too much as it might make the texture of the cake too hard, so be careful when adding water to the mixture.
8. Now get the tin you put to one side and using a teaspoon spoon the mixture into each of the pastry rounds in your tin. Be careful not to over fill them as they need room to rise. Fill about halfway.
9. If you have an oven without a grill in it then place the tray on the top shelf. If you have a fan assisted oven with a grill the place your cakes in the middle of the oven.
10. Bake for 15 to 20 minutes until golden and firm to touch.
11. When your cakes are cooked take them out of the oven and leave to cool for 5 minutes then remove them from the tin and place on a cooling rack, when cold eat and enjoy.
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