30. Okra In Spicy Sauce

Ingredients :
2 tablespoons 3 4 11/2 teaspoons 3 3 tablespoons 225 g 1 tablespoon	dried shrimp red chilies, cored, seeded and chopped cloves garlic, chopped shrimp paste shallots, chopped vegetable oil fresh okra, trimmed lime juice freshly ground black pepper
Method : Soak dried shrimp in hot water for 10 minutes. Drain and put in blender. Add chilies, garlic, shrimp paste and shallots. Mix to a paste, adding water if necessary. In a wok or frying pan, heat oil over medium high heat. Add okra and stir fry for about 5 minutes. Remove with a slotted spoon and set aside. Add spice paste to pan and stir fry for 1 minute. Lower heat and return okra to pan with lime juice, 4 tablespoons water and plenty of black pepper. Bring to a simmer then cook gently, stirring occasionally, for 5 minutes or until okra is tender. Serves 3-4 as a side dish.

29. Masak Lodeh

Ingredients :
1/4 cup 120 g 120 g 4 2 pieces 1 1 tablespoon 2 6 2 4 1 teaspoon 1 tablespoon	fresh shrimps cabbage long beans brinjals soya bean cake coconut, grated oil cloves garlic, sliced shallots, sliced clove garlic, sliced red chilies, sliced salt oil
Method : Shell and devein the shrimps. Cut the cabbage into 1 cm strips and long beans into 4 cm lengths. Cut brinjals into 4 cm pieces, then quarter each piece. Cut the soya bean cake into 1 cm piece. Extract 2 cups coconut milk from the grated coconut. Heat oil in a pan over a medium flame and fry the garlic and shallots until fragrant. Add in the shrimps and galangal and fry for 1 minute. Add in coconut milk and salt. When the coconut milk boils, add in the chilies, vegetables and soya bean cake. Cover the pan and allow the coconut milk to come to the boil again. As soon as the coconut milk boils, remove the cover, stir continuously and cook further until the vegetables are cooked. Add in salt to taste. Serves 4 - 6

28. Malay Chicken

Ingredients :
2 teaspoons 2 teaspoons 8 1 2 tablespoons 55 g 1 1/2 2 teaspoons 1 teaspoon 2 tablespoons	cumin seeds coriander seeds boneless chicken thighs, total weight about 700 g bunch spring onions, white part only, finely chopped chopped coriander leaves creamed coconut, chopped clove garlic, crushed and finely chopped fresh red chili, cored, seeded and chopped sunflower oil sesame oil lime juice salt lime slices coriander sprigs, to garnish
Method : Place cumin and coriander seeds in a small pan and heat until aroma is released. Grind in a blender or using a pestle and mortar and set aside. Open out chicken thighs. Mix together spring onions and coriander and spoon an equal quantity on each opened chicken thigh. Reform thighs. Place in a single layer in a non-reactive dish. Put coconut in a bowl and stir in 200 ml boiling water until dissolved. Stir in garlic, chili, oils, lime juice, spices and salt. Pour over chicken, turn to coat in marinade then cover and refrigerate overnight. Preheat grill or barbecue. Transfer chicken to room temperature. Soak bamboo skewers in water for 20-30 minutes. Remove chicken form marinade (reserve marinade) and thread 1 or 2 chicken thighs o to each skewer with a lime juice. Grill or barbecue for about 20 minutes, basting with remaining marinade, until chicken juices run clear when tested with the point of a sharp knife. Garnish with coriander sprigs.

27. Ginger and Soy Roast Chicken

Ingredients :
4 cm 1 3 1 5 tablespoons 3 tablespoons 3 tablespoons 2 tablespoons	piece fresh root ginger, coarsely chopped onion, coarsely chopped cloves garlic, coarsely chopped chicken vegetable oil dark soy sauce rice vinegar light brown sugar
Method : Put ginger, onion and garlic in a blender. Mix to a paste, adding a little water if necessary. Put chicken in a roasting tin. Rub inside and outside of chicken with half of ginger mixture. Cover and leave for 1 hour. Put remaining ginger paste in a bowl and stir in oil, soy sauce, rice vinegar, sugar and 6 tablespoons water. Preheat oven to 180oC (350oF), Gas 4. Prop up tail end of chicken. Pour as much soy sauce mixture as possible into cavity of chicken. Roast chicken for 25 minutes, basting occasionally with remaining soy mixture. Pour remaining soy mixture around chicken and cook for a further 50 minutes, basting occasionally, until chicken juices run clear. Stir a little water into the tin if sauce begins to dry out too much. Serves 4