Serves 4 as a starter


Ingredients:

500g raw king prawns
1 tbsp lime juice
¼ tsp salt
2 tsp grated palm sugar or soft brown sugar
⅓ cup (80ml) coconut milk
2cm wide strips of banana leaf, long enough to wrap around each prawn
sweet chilli sauce, to serve

Spice Paste:
6 red Asian shallots, finely chopped
6 cloves garlic, crushed
3 candlenuts
2 tsp finely chopped fresh galangal
4 red chillies, seeded and finely chopped
1 tsp ground turmeric
1 tsp shrimp paste


Method:

• To make Spice Paste: Place the shallots, garlic, candlenuts, galangal, chilli, turmeric and shrimp paste in a food processor. Process until a rough-textured paste is formed. 
• Peel and devein the prawns. Place the prawns in a non-metallic bowl and sprinkle with the lime juice and salt. Add the sugar and coconut milk and then stir through the Spice Paste. Combine well, cover and place in the refrigerator to marinate for 2 hours. 
• Preheat the grill to as hot as it will go. Tie a strip of banana leaf around each prawn and cook under the hot grill for about 2 minutes on each side or until the prawns are cooked. Serve with sweet chilli sauce. 

Nutrition per serve:
Protein 15g
Fat 5g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 95mg
575 kj (135 cal)

Serves 4


Ingredients:

500g raw prawns
1.5 litre water
1 tbsp oil
2 cup (500ml) coconut milk
8 ready-made fried fish balls, sliced
500g thin fresh rice noodles
1 Lebanese cucumber, cut into short, thin strips
100g bean sprouts, scraggly ends removed
½ cup (10g) Vietnamese mint leaves

Spice Paste:
4-5 large dried red chillies
1 medium red (Spanish) onion, roughly chopped
5cm piece fresh galangal, roughly chopped
4 stems lemon grass (white part only), sliced
3 red chillies, seeded and roughly chopped
10 candlenuts
2 tsp shrimp paste
2 tsp grated fresh turmeric
2 tbsp oil


Method:

• To make Spice Paste: Soak the chillies in hot water for 20 minutes. Drain the chillies and place them in a food processor with the onion, galangal, lemon grass, fresh chillies, candlenuts, shrimp paste, turmeric and oil. Process, wiping down the sides of the bowl regularly with a spatula, until very finely chopped. 
• Set aside 4 of the prawns, then peel and devein the remainder, reserving the heads and shells. Place all the heads and shells in a large, deep heavy-based pan and cook over medium heat for 10 minutes, shking the pan occasionally. The prawn shells will turn a bright dark orange and become aromatic. Stir in 1 cup (250ml) of the water and, when it has boiled and almost evaporated away, add another cup and bring it to the boil before adding the remaining water. By slowly adding the water in the initial stages, the colour of the stock will be dark and rich and all the flavour from the base of the pan will be incorporated in the stock. Bring the stock to the boil and simmer gently for 30 minutes. Add the 4 reserved whole prawns and cook until they turn pink; remove with a slotted spoon and set aside. Strain the stock and discard all the heads and shells -- there should be about 2-3 cups (500-750ml) of stock. 
• Heat the oil in a wok and cook the Spice Paste over low heat for about 8 minutes, stirring regularly until the mixture is very aromatic. Stir in the prawn stock and coconut milk. Bring to the boil, then lower the heat and leave to simmer for 5 minutes. Add the peeled prawns and fish ball slices and simmer until the prawns have turned pink. 
• Gently separate the noodles using your fingertips, in a separate pan of boiling water, cook the noodles for about 30 seconds -- don't overcook them or they'll fall apart. Drain well and divide the noodles among four deep soup bowls. 
• Reheat the stock and ladle it over the noodles. Garnish with a little of the cucumber, bean sprouts and mint and top each bowl with a cooked prawn. Serve immediately. Arrange the remaining garnishes on a plate so diners can add more of their favourite garnish to the laksa. 

Nutrition per serve:
Protein 25g
Fat 40g
Carbohydrate 35g
Dietary Fibre 5g
Cholesterol 140mg
2490 kj (595 cal)

Makes 12 


Ingredients:

3 cup (375g) roti flour or plain flour
1 tsp salt
2 tbsp ghee or oil
1 egg, lightly beaten
1 cup (250ml) warm water
oil, to brush
1 egg, extra, beaten
½ red (Spanish) onion, finely chopped

Spicy Meat Filling:
1 tbsp ghee
1 onion, finely chopped
3 cloves garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
500g lean beef or lamb mince
1 tsp finely chopped, seeded red chilli
1 tbsp chopped fresh coriander leaves
extra ghee or oil, for frying


Method:

• Sift the flour into a large bowl and stir in the salt. Rub in the ghee or pour in the oil. Add the egg and the water and mix together with a flat-bladed knife to form a moist mixture. Turn the mixture out on to a well-floured surface and knead for about 10 minutes until you have a soft dough, sprinkling with more flour as necessary. Form the dough into a ball and brush it with oil. Place it in an oiled bowl, cover with plastic wrap and leave to rest for a couple of hours. 
• To make Spicy Meat Filling: Heat the ghee in a large frying pan and add the onion. Cook over low heat for about 5 minutes until soft and golden. Add the garlic, cumin, coriander and turmeric and cook for a minute. Turn up the heat, add the mince and brown well, using a fork to break up any lumps. Carry on cooking until the meat is cooked through, adding the chilli in the last few minutes of cooking. Remove from the heat, stir in the coriander and season with salt to taste. 
• Working on a floured work surface (use a clean bench top), divide the dough into 12 pieces and roll it into balls. Take one ball and, working with a little oil on your fingertips, hold the ball in the air and work around the edge pulling out the dough until a 15cm round is formed. Lay the roti on a lightly floured surface and cover with plastic wrap so it doesn't dry out. Repeat with the other balls. 
• Heat a wide heavy pan or griddle and brush it with ghee or oil. Drape the roti over a rolling pin and carefully place the roti in the pan. Quickly brush the roti with some beaten egg and spoon over 2 heaped tablespoons of the meat filling. Cook until the underside of the roti is golden. This won't take long. Sprinkle the meat filling with some chopped onion, fold in 2 sides of the roti and then the other 2 sides, pressing to totally enclose the filling. Using an egg slice, slide the roti onto a plate and brush the pan with some more ghee or oil. Return the roti to the heat to cook the other side. Cook until that side is golden. Cook the remaining rotis with the filling in the same way. Serve warm. 

Nutrition per Roti: 
Protein 15g
Fat 15g
Carbohydrate 25g
Dietary Fibre 2g
Cholesterol 85mg
1095 kj (260 cal)

Serves 6 


Ingredients:

1 tbsp dried tamarind pulp
½ cup (125ml) warm water
1.25 litres coconut milk
300g dried rice vermicelli
400g fried tofu
oil, for shallow frying
400g bean sprouts, scraggly ends removed
500g cooked prawns, peeled with tails left on
1 cup (125g) chopped garlic chives
3 hard-boiled eggs, shells removed and cut into quarters
2 red chillies, seeded and finely sliced (optional)
3 limes, quartered

Spice Paste:
10 dried red chillies, soaked in hot water until softened
10 red Asian shallots, chopped
1 stalk lemon grass (white part only), chopped
1 tsp shrimp paste
3 tbsp peanut oil
1 tsp salt
1 tbsp sugar


Method:

• To make Spice Paste: Drain and seed the soaked chillies, reserving the water, and chop. Place the chillies in a food processor along with the shallots, lemon grass and shrimp paste. Process until finely chopped, adding a little of the chilli water if necessary. Heat the peanut oil in a small frying pan and fry the paste over low heat for about 3 minutes. Add the salt and sugar. Set aside. 
• Soak the tamarind in the warm water for about 10 minutes. 
• Take half the spice paste and place it in a pan along with the coconut milk. Strain the soaked tamarind and water through a nylon sieve into the coconut milk and discard any seeds and fibre. Bring the mixture to the boil and simmer for 3 minutes. Set aside. 
• Soak the vermicelli in boiling water for 5 minutes, and drain. Cut the tofu into thick slices. Heat the oil in a small frying pan and fry the slices of tofu until golden on both sides. Remove and drain on paper towels. 
• When ready to serve the dish, heat the remaining spice paste in a large wok and add the bean sprouts. Turn the heat up high and cook for about a minute. Add half the prawns and half the garlic chives. Add the drained vermicelli to the wok; toss until heated through. Reheat the coconut sauce and keep it hot. 
• To serve, transfer the vermicelli mixture to a large warm serving platter and arrange the remaining prawns, the egg quarters and slices of tofu on top. Scatter over the sliced chilli and remaining garlic chives. Pour the coconut sauce into a large warm soup tureen. Provide deep bowls for diners to fill with the vermicelli mixture, then ladle over some coconut sauce and a squeeze of lime juice. 

Nutrition per serve:
Protein 30g
Fat 65g
Carbohydrate 55g
Dietary Fibre 5g
Cholesterol 265mg
3840 kj (915 cal)

Serves 4

Ingredients:

750g calamari (squid) tubes
¼ cup (60ml) lime juice
2 tbsp oil
1 large red chilli, seeded and sliced
3 spring onions, sliced
1 tbsp oil, extra
1 tbsp tamarind concentrate
1 stem lemon grass (white part only), finely sliced
1 cup (250ml) chicken stock
5 Thai basil leaves, shredded

Spice Paste:
2 large red chillies, seeded and chopped
2 cloves garlic, chopped
2cm piece fresh turmeric, chopped
2cm piece fresh ginger, chopped
3 spring onions, chopped
1 tomato, peeled, seeded and chopped
2 tsp coriander seeds
1 tsp shrimp paste


Method:

• Cut the calamari into large pieces and score the tender inner fresh diagonally, in a criss-cross pattern, taking care not to cut all the way through. Place in a bowl with the lime juice and season to taste with salt and pepper. Cover and refrigerate.
• To make Spice Paste: Place the chilli, garlic, turmeric, ginger, spring onion, tomato, coriander seeds and shrimp paste in a food processor and process until a smooth paste is formed.
• Heat the oil in a wok and add the chilli and spring onion. Add the squid in batches and cook over moderate heat for 2 minutes. Remove from the wok.
• Heat the extra oil in the wok, add the spice paste, tamarind and lemon grass and cook over moderate heat, stirring, for 5 minutes.
• Return the squid to the wok and add the chicken stock. Season with pepper, to taste, and add the basil leaves. Bring to the boil, then reduce the heat and simmer for 20 minutes. Serve with rice.

Nutrition per serve:
Protein 35g
Fat 15g
Carbohydrate 3g
Dietary Fibre 2g
Cholesterol 375mg
1245 kj (295 cal)

Serves 4

Ingredients:

400g pork fillet
1-2 tbsp Indonesian Sambal Paste
1 tbsp oil
1½ cup (375ml) coconut milk
chopped spring onion, to garnish


Method:

• Cut the pork fillet into thin strips. Place the strips in a bowl with the sambal paste and oil, and toss until well combined.
• Heat a heavy-based wok to very hot; stir-fry the pork for about 2 minutes in 2 batches, until tender and lightly browned. Return all the meat to the wok.
• Add the coconut milk and simmer, uncovered, for 2 minutes. Garnish with spring onion and serve with rice.

Nutrition per serve:
Protein 25g
Fat 25g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 50mg
1440 kj (340 cal)

Serves 4
Ingredients:

300g green or snake beans
10 spinach leaves
80g snow pea (mange tout) sprouts
1 red pepper (capsicum)
1 red (Spanish) onion
100g bean sprouts, scraggly ends removed

Spice Dressing:
2 tbsp peanut oil
1 clove garlic, crushed
1 tsp grated fresh ginger
1 small red chilli, chopped
2 tbsp desiccated coconut
1 tbsp brown vinegar
⅓ cup (80ml) water


Method:

• Top and tail the beans and cut them into 10cm lengths. Remove the stems from the spinach leaves and slice the leaves thinly. Remove about 1cm of the long stems from the snow pea sprouts. Cut the red pepper into thin strips. Finely slice the onion.
• Place the beans in a large pan of boiling water and cook for 1 minute to blanch; drain. Combine the beans, spinach, snow pea sprouts, bean sprouts, red pepper and onion in a bowl.
• To make Spice Dressing: Heat the oil in a small pan; add the garlic, ginger, chilli and coconut, and stir-fry over medium heat for 1 minute. Add the vinegar and water, and simmer for 1 minute. Allow to cool.
• To serve, add the dressing to the vegetables, and toss until combined.

Nutrition per serve:
Protein 10g
Fat 10g
Carbohydrate 5g
Dietary Fibre 10g
Cholesterol 0mg
725 kj (170 cal)

Ingredients:

600g small to medium sized squids, clean well
2 tsp black peppercorns, grind fine
1½ tsp turmeric powder
salt to taste
3 tsp water
8 tbsp oil


Method:

• Mix black pepper, turmeric powder and water and fry in oil until fragrant.
• Add squids and salt and fry for about 5 minutes.
• Remove and drain.

Ingredients:

600g medium sized prawns, remove shell but keep tails
3 slightly heaped tbsp rice flour
salt to taste
2½ tbsp water
oil for deep frying

For gravy:
1 clove garlic, grind to a fine paste
1 pc (size of almond) ginger, grind to a fine paste
15 dried chillies, soak beforehand, grind to a fine paste
4 tbsp oil
3 tsp sugar
salt to taste
2 tsp light soya sauce
2 tsp vinegar


Method:

• Put flour and salt in a bowl and mix with water to make a batter.
• Add prawns to mixture.
• Heat oil, add prawns and fry. Remove as soon as fritters are lightly brown and set aside.
• For gravy: Heat oil, add ground ingredients and fry. Add sugar and salt, stir, then add soya sauce and vinegar. Continue stirring until gravy is fairly thick, then add fried prawn fritters and stir, mixing well with chilli mixture. Remove from heat as soon as fritters are well covered with gravy.

Ingredients:

450g mutton, cut into small cubes
2 green chillies, cut into thin strips lengthwise
2 red chillies, cut into thin strips lengthwise
1 onion, cut into half, then slice thinly
3 tbsp meat curry powder
salt to taste
1 sprig curry leaves, use leaves only
½ cup water
5 tbsp oil
2 cups water


Method:

• Combine mutton with all the above ingredients in a bowl (except oil and 2 cups water).
• Heat oil, add mutton and fry till fragrant. Add water, cover and bring to the boil, then continue boiling, stirring now and then.
• Lower heat when the amount of liquid is reduced. When curry is almost dry, remove from heat.
• Garnish with potato crisps or small coriander leaves.

Ingredients:

½ (750g) chicken, remove skin and cut into small pieces
1 pc (3cm) ginger, slice fine
½ tsp brown mustard seeds
20 shallots, use whole
1 sprig curry leaves
salt to taste

roast in dry pan then grind fine:
12 dried chillies
3 tbsp coriander seeds
½ tsp cumin seeds
½ tsp fennel seeds

1-2 tsp black peppercorns, grind fine
5 tbsp oil
1 cup water


Method:

• Combine chicken with ginger, mustard seeds, shallots, curry leaves, salt and all ground spices. Leave to marinate for about 10 minutes.
• Heat oil, add chicken, fry till fragrant. Add water and simmer, keeping the pot cover. Stir once or twice during cooking. When gravy is a little thick, remove from heat.

Note: For this dish, the best flavour is obtained if the spices are ground in a batu giling (grinding stone).

Ingredients:

600g prawns with shell
1 level tbsp chilli powder
1 level tbsp coriander powder
1 tsp turmeric powder
2 tsp black pepper powder, reduce amount if milder flavour is required
2 sprigs curry leaves
salt to taste
1 cup water
1 big onion, thinly sliced
4 tbsp cooking oil


Method:

• Put prawns in bowl. Add chilli, coriander, turmeric, black pepper powder, salt, 1 sprig curry leaves and water and leave for 10 minutes.
• Heat oil, add sliced onion and the other sprig of curry leaves and fry till fragrant. Add marinated prawns and fry stirring now and then, until cooked.

Ingredients:

1 (600g) white pomfret, make 2 slashes on each side of fish, rub with salt and wash well
6-8 lettuce leaves
5 tbsp oil
juice of 3 limes (cut up skin of lime into little pieces for garnishing)

For sauce:
12 red chillies
2 cloves garlic
3 stalks lemon grass, root end
1 big onion
1 pc (size of walnut) galangal
1 pc (1cm) fresh turmeric
½ cup water


Method:

• Chop all above ingredients for sauce into small pieces. Put in liquidiser and grind. The consistency should be thick. Heat oil, add ground ingredients and salt to taste. Fry till fragrant. Add lime juice and stir.
• Boil water in steamer. Steam fish for 20 minutes.
• To serve: Arrange lettuce leaves on a platter, pour some of the sauce on leaves, put fish over sauce and pour the rest of the sauce over fish. Garnish with lime skin.

Makes about 5


Ingredients:

450g Spanish mackerel, buy tail end

pound or grind:
1 stalk lemon grass
1 pc lengkuas, size of walnut
10 shallots
3 heaped tbsp grated coconut

salt to taste
3 heaped tbsp fish curry powder, mix with sufficient water to form a paste
5 rectangular pcs (25x15cm) banana leaves


Method:

• Clean fish, remove scales then fillet the fish. Using a spoon, scrape off meat and chop.
• Combine ground ingredients and salt with curry paste then add fish and mix well.
• Put 2 tbsp of mixture in centre of banana leaf and fold, bringing the two long edges towards the centre so that they overlap. Secure ends with toothpicks. Steam for about ½ hour.

Ingredients:

150g long beans, cut into 4cm lengths

grind to a paste:
2 red chillies
4 shallots
1 clove garlic
1 tsp dried silver fish, soak till soft

2 tbsp oil
salt to taste
a pinch of turmeric powder


Method:

Heat oil, add chilli paste, fry till fragrant. Add long beans, salt and turmeric powder. Stir well. Do not overcook beans.

Serves 4


Ingredients:

250g rice stick noodles
4 (375g) squid bodies
2 cup (500ml) fish stock
½ cup (125ml) dry white wine
1 onion, cut into eighths
4 tomatoes, chopped
¼ cup (10g) fresh cilantro, chopped
¼ cup (20g) fresh mint, chopped
¼ cup (30g) scallions, chopped

Dressing:
1-2 small red chilli peppers, seeded and halved
3 cloves garlic
1 tsp Tabasco sauce
¼ cup (60ml) fish sauce
5 tbsp lime juice


Method:

• To make salad, cook noodles as directed on package. Drain and allow to cool.
• Cut squid half lengthwise. Cut shallow slashes in crisscross pattern on inside of squid. Then cut into strips 2cm wide. Place stock and wine in saucepan. Bring to boil, reduce heat to low, add squid and cook until tender, 1-2 minutes. Do not overcook or squid will become tough. Drain and allow to cool.
• In large bowl, combine noodles, squid, onion, tomatoes, cilantro, mint and scallions. Add dressing, toss, cover and refrigerate for 1 hour before serving.
• To make dressing, combine chilli peppers to taste, garlic, Tabasco, fish sauce and lime juice in food processor or blender. Process until smooth. Set aside.
• To serve, divide chilled salad among individual plates.

Serves 4-6


Ingredients:

300g topside mince
1 medium-sized onion, chopped
2 tbsp vegetable oil
1½ tsp finely chopped garlic
2 tsp finely chopped ginger
½-1 tbsp Chinese hot bean paste
1-2 tsp sugar
1 tbsp dark soy sauce
500g soft bean curd, cubed
¾ cup chicken stock
1 tbsp cornflour
large lettuce leaves for serving


Method:

1. Stir-fry the minced beef and onion in the oil for 4 minutes.
2. Add the garlic and ginger and fry briefly. Then add the bean paste, sugar and soy sauce and cook for about 1½ minutes, stirring frequently.
3. Add the bean curd and the combined stock and cornflour and cook gently, stirring, until the sauce thickens. Serve in lettuce cups.

Serves 6


Ingredients:

200g firm bean curd
60g pork or calf's liver, very thinly sliced
100g lean pork or chicken meat, very thinly sliced
4 dried Chinese black mushrooms, soaked
1 spring onion, chopped
2 cloves garlic, chopped
1 tbsp finely shredded ginger
1 small carrot, finely shredded
2 sticks celery, thinly sliced
1-2 hot red chillies, seeded and finely shredded
2 tbsp vegetable oil
60g sliced bamboo shoots
5 cup water
2 tsp chicken stock powder
2 tbsp dark soy sauce
1 tbsp Chinese black vinegar
2 tbsp chopped fresh coriander
½ tsp cracked black pepper
3 eggs, lightly beaten


Method:

1. Cut the bean curd into thin slices, then into narrow shreds. Cut the liver and meat slices into similar shreds.
2. Remove mushroom stems and shred the caps finely. Cook the mushrooms, spring onion, garlic, ginger, carrot, celery and chilli in the oil for 2 minutes. Add the pork or chicken and the bamboo shoots and cook briefly.
3. Add the water, chicken stock powder and soy sauce and bring to the boil. Simmer for 4 minutes.
4. Add the bean curd and liver, and the vinegar, coriander and pepper and heat through briefly. Then slowly pour in the beaten egg, stirring until the egg forms thin strands.
   Serve the soup hot.

Note: The Szechuan style of cooking is renowned for its use of fiery flavourings, mostly red chillies. This soup should have a sharp, tart taste - in fact the five flavours of traditional Szechuan foods - sweet, sour, salty, pungent and bitter - all appear in this nourishing soup. If you prefer a less sharp taste, you can reduce the amount of chilli and pepper.

Makes 20


Ingredients:

2 tbsp oil
1 onion, finely chopped
2 tsp finely chopped fresh ginger
400g beef mince
1 tbsp curry paste
1 tomato, peeled and chopped
1 potato, cubed
1 tbsp chopped fresh mint
1kg ready-rolled puff pastry sheets
1 egg yolk, beaten

Mint Yoghurt Dip:
1 Lebanese cucumber, finely chopped
¼ tsp cumin
1 clove garlic, crushed
½ cup (125ml) natural yoghurt
2 tbsp chopped fresh mint


Method:

1. Heat the oil in a pan, add the onion and ginger and cook until golden. Add the mince and curry paste and stir until the beef is brown. Add the tomato and cook, covered, for 5 minutes. Add the potato and ¼ cup (60ml) of water and simmer for 5 minutes. Remove from the heat, cool, then stir in the mint.
2. Preheat the oven to moderately hot 210°C (415°F). Cut the pastry into 10cm diameter circles.
3. Spoon 2 tablespoons of the mince onto each circle. Fold the edges together and pinch to seal. Brush with the egg, place on a baking tray and bake for 10 minutes, or until crisp.
4. To make the mint yoghurt dip, mix together all the ingredients in a bowl. Serve with the samosas.

Nutrition per serve:
Protein 8g;
Fat 15g;
Carbohydrate 20g;
Dietary Fibre 1g;
Cholesterol 35mg;
1015 kj (240 cal)

Serves 4


Ingredients:

1 kg large raw prawns
2 stalks lemon grass
1 onion, finely chopped
2-3 tbsp red curry paste
1 tsp shrimp paste
400ml coconut milk
3 tsp soft brown or grated palm sugar
250g dried rice noodles or vermicelli
sliced cucumber, bean sprouts and chopped fresh mint, to garnish


Method:

1. Peel and devein the prawns, keeping the tails intact. Reserve the heads and shells. Bruise the lemon grass with the side of a knife.
2. Heat 2 tablespoons of oil in a large pan, add the prawn heads and shells and stir until they turn bright orange. Pour in 1 litre of water, bring to the boil, then reduce to simmer for 30 minutes. Strain the stock into a clean pan and discard the shells.
3. Heat 3 tablespoons of oil in a wok. Add the onion, curry and shrimp pastes and the lemon grass and stir well for 3-4 minutes.
4. Add the reserved stock and simmer for 10 minutes. Stir in the coconut milk and sugar and simmer for another 5 minutes. Add the prawns and cook for 2 minutes, or until pink. Remove and set aside.
5. Cook the noodles, divide among the bowls and top with the prawns. Bring the soup back to the boil, remove the lemon grass and pour over the noodles. Sprinkle over the cucumber, bean sprouts and mint.

Nutrition per serve:
Protein 60g;
Fat 45g;
Carbohydrate 60g;
Dietary Fibre 1g;
Cholesterol 375mg;
3695 kj (880 cal)