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Ingredients...
1 cup toasted peanuts - pounded fine
1/4 cup sugar
1/2 tbs rice vinegar or malt vinegar
60 grams tamarind pulp (assam)
2 cups water
1/2 cup vegetable oil
1/3 tsp salt
One stalk lemon grass - crushed lightly
Spice ingredients to be Pounded
3 candlenuts
15 grams fresh galangal or 1 1/2 tsp powdered galangal
15 dried chillies - soaked in warm water
3 cloves garlic - peeled
One tsp shrimp paste (belacan)
30 grams shallots or onions - peeled
To be pounded:
5 candlenuts (optional)
2 stalks fresh lemon grass or 1 tsp powdered lemon grass
60 grams galangal (lengkwas, a hard ginger also known as kha in Thai)
or use 5 tsp powdered galangal
1 fresh red chilli
150 grams shallots or onions - peeled
read more for Instructions...
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Ingredients...
2 shallots
2 Candle nuts
3 cloves garlic
turmeric
5 to 6 dried Chillies
crushed peanuts
2 stalk lemon grass - bruised
galangal
tomatoes
fish sauce
fried bean curd (tao pok) - quartered
bunch of Chinese mint leaves
1 packet fish balls
chicken or fish stock
salt to taste
1 can coconut milk
1 packet thick rice noodle (optional - udon noodles)
read more for Instructions...
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Ingredients...
450 gm lobster or crabs
6 fresh red chillies
5 cloves garlic
2 stalks spring onions
1 bunch coriander
3 tbs vegetable oil
Ingredients for Sauce:
3 tbs tomato ketchup
Sugar to taste
1/2 tsp salt
1 tsp pounded salted brown soya bean paste
1 cup water
1 1/2 tsp cornflour
1/2 tsp rice or malt vinegar of freshly squeezed lime juice
1/2 tsp dark soya sauce
read more for Instructions...
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Ingredients...
1 pound pork spareribs (chopped into bit size pieces)
5 cloves garlic - peeled
1 thumb-sized piece tung kwai (optional)
2 1/2 quarts water
3 cinnamon sticks
5 whole star anise or broken pieces equal to 5 stars
1 tablespoon white peppercorns
1 tablespoon black peppercorns
2 teaspoons salt
2 teaspoons sugar
1 tablespoon dark soy sauce, or to taste
2 tablespoons crisp shallot flakes
1 tbs shredded coriander
Soy sauce with thinly sliced red chilies (for dipping)
2 Chinese crullers, sliced diagonally (optional)
read more for Instructions...
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