26. Fried Kangkung

Ingredients :
600 g 300 g 6 2 2 1 tablespoon	kangkung dried prawns shallots cloves garlic red chilies oil salt to taste
Method : Peel the onions and garlic. Deseed the red chilies. Pound all these ingredients. Wash the kangkung and cut into 5 cm lengths. Soak the dried prawns and pound coarsely. Heat oil in a pan and fry the pounded ingredients until fragrant. Add in the kangkung and mix well. Add in salt and stir for 1 minute. Serve hot with rice. Serves 6 - 8

25. Acar

Ingredients :
4 tablespoons 1 1 5 3 tablespoons 3 tablespoons 1/2 cup	margarine cucumber (sliced) carrot (sliced) red chilies (sliced) vinegar sugar water salt to taste
Method : Heat margarine. Fry paste ingredient until fragrant. Add sliced vegetables and mix well. Add vinegar, sugar and water. Simmer for approximately 10 minutes but do not overcook vegetables. Season with salt and stir well. Serve chill or hot. Serves 3-4

24. Fried Satay

Ingredients :
600 g 3 2 2 cm 2 cm 1 teaspoon 3 teaspoons 2 cups	beef, cut into bite sized pieces cloves garlic stalks lemon grass piece ginger piece galangal turmeric powder sugar oil salt to taste
Method : Marinate the beef with the ground ingredients, turmeric powder, salt and sugar. Leave aside for 4 hours. Heat oil and fry the meat until cooked. Serve immediately with chili sauce. Serves 4 - 6

23. Devil's Curry

Ingredients :
10 5 cm 6 3 1 tablespoon 1/2 teaspoon 8 6 tablespoons 6 3 1 teaspoon 1.5 kg 300 g 2 teaspoons 2 tablespoons 1 tablespoon	fresh red chili, cored, seeded and chopped piece fresh root ginger, chopped shallots, chopped cloves garlic, chopped ground coriander ground turmeric candlenuts or cashew nuts vegetable oil shallots, thinly sliced cloves garlic, thinly sliced black mustard seeds, lightly crushed chicken, jointed, or small chicken portions small potatoes, halved mustard powder rice vinegar dark soy sauce
Method : Place chilies, ginger, chopped shallots and garlic, coriander, turmeric and nuts in a blender and mix to a paste. In a large wok or saut� pan, heat oil over medium high heat. Add sliced shallots and garlic and fry until lightly browned. Stir in spice paste and cook for about 5 minutes, stirring. Add mustard seeds, stir once or twice then add chicken. Cook, stirring frequently, until chicken pieces turn white. Add potatoes and 550 ml water. Bring to the boil, cover, then simmer for 15 minutes. Stir together mustard, vinegar and soy sauce. Stir into pan, re-cover and cook for another 15-20 minutes, stirring occasionally, until chicken is tender. Serves 4-6

22. Chicken Sambal

Ingredients :
1 10 10 5 3 cm 2 cm 1 tablespoon 1 piece	chicken dried red chilies shallots cloves garlic piece ginger piece galangal flour tamarind salt and pepper to taste oil for deep frying
Method : Clean the chicken and cut into 8. Mix with the flour to rid of the smell. Wash and drain well. Season the chicken with the pounded ginger and galangal. Heat the oil and fry the chicken pieces until slightly golden. Pound finely the chilies, shallots, galangal, garlic and the remaining ginger. Remove half of the oil and fry the pounded ingredients until fragrant. Add the tamarind salt. Put in 1 cup water and bring to boil. Stir constantly for a few minutes then add the chicken pieces. Mix well. Simmer till chicken is tender. Serve with plain boiled rice. Serves 6 - 8