Tau Foo Fah (Thermomix)

Ingredients

150g soy bean (soaked for at least 4 hours beforehand)
700g water

2 pandan leaves (knotted)

2 Tbsp corn flour

1/4 tsp GDL

Method:

1. Add soya beans & 150g water into bowl & blend 30s/speed 8.
2. Pour the mixture into a filter cloth & clean the bowl.
3. Remove the bubbles from the soya milk & pour into the TM bowl.
4. Add 500g water & knotted pandan leaves and cook for 20min/98C/Speed 2.
5. Meanwhile, add 50g water, corn flour and GDL & mix well.
6. Pour the cooked soya bean milk from a good height into the corn flour mixture & remove the bubbles.
7. Cover it & let it solidify for 1 or 2 hours & it'll be ready to serve with your preferred syrup.

Sambal Daging Bawang

Ingredients
500g beef - sliced thinly

750 g large onions - sliced

500g shallots - sliced

Pepper

Salt

Asam jawa

Sugar to taste

To blend:

25g lengkuas

10 serai

25g ginger

50g shallots

25g garlic

Method:

1. Fry sliced large onions & shallots together.
2. Boil sliced beef until tender.
3. Saute blended ingredients until crispy, then add pepper, asam jawa, salt & sugar.
4. Add the beef & stir.
5. Finally add the fried sliced large onions & shallots.

Opor Ayam

Ingredients

1 whole chicken, quartered
2 red onions
5 cloves garlic
5cm ginger
2 stalks lemongrass
5 candlenuts
1 cup cooking oil
5 cloves
5 cardamoms
125g kurma powder
100g briyani powder
250g kerisik (toasted, pounded grated coconut)
400ml coconut milk
sugar and salt to taste

Method:

1. In a pan, fry chicken until half cooked. Set aside.
2. Grind onions, garlic, ginger, lemongrass and candlenuts.
3. In a large pan, add oil and fry ground ingredients until aromatic. Add cloves and cardamom and fry for a short while. Add kurma powder, briyani powder and kerisik and stir well to combine.
4. After 5 minutes, add coconut milk and salt and sugar to taste and stir well to combine.
5. Then put chicken in and leave to simmer on low heat for another 20 to 30 minutes until chicken is cooked through.

Laksa Johor

Ingredients:

1kg ikan parang (wolf herring)
4 red onions
10 cloves garlic
7.5cm galangal
7.5cm ginger
3 stalks lemongrass
5 tbsp cili boh (dried chilli paste)
150g dried shrimp, soaked
50g fish curry powder
500ml coconut milk
150g kerisik (toasted, pounded grated coconut)
4 to 5 pcs tamarind slices
sugar and salt to taste
500ml water
500g spaghetti

For the condiments
onions, peeled and finely sliced
cucumber, peeled, cut into rolls and finely sliced
Thai basil leaves, chopped
Vietnamese mint leaves, chopped
bean sprouts, blanched
sambal belacan, as required
Calamansi limes, halved

Method:

1. Boil the fish until cooked. Debone the fish and blend till fine.
2. Blend the onions, garlic, galangal, ginger, lemongrass, dried chilli paste and dried shrimp.
3. In a pot, add some oil and sauté the blended paste and curry powder on low heat. Once fragrant, add in the blended fish and stir to combine.
4. Add in the coconut milk and kerisik and stir well. Add tamarind slices, sugar and salt to taste. Keep stirring and add water at this stage.
5. Let mixture simmer on low heat for 1-2 hours until oil appears on the surface and colour is orangey-brown and the texture of the gravy is quite thick. Remove from heat.
6. In a pot, cook the spaghetti until al dente. Plunge into cold water. Take a handful of pasta strands, and make a knot.
7. Serve 1 to 2 knots of spaghetti on a plate along with the gravy. Place the condiments on top with a dash of sambal belacan and a squeeze of lime for an extra zesty taste.

Asam Pedas (Thermomix)

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

30g tamarind paste
80g ladies' fingers (approx. 7 ladies' fingers)
30g dried chillies, deseeded, soaked to soften
550g water
1 tsp salt, adjust to taste
120 g shallots
1 tsp sugar
4 garlic cloves
700g red snapper (1 whole fish), cut into slices (2 cm)
2g fresh ginger
10g fresh turmeric
20g shrimp paste
80g cooking oil

𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧

1. Place a bowl onto mixing bowl lid, weigh in tamarind paste and 500g water. Mix, deseed and set aside. Place dried chillies, shallots, garlic cloves, ginger, turmeric, shrimp paste, cooking oil and 50g water into mixing bowl, blend 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Sauté 8 min/120°C/Speed 1.
3. Add reserved tamarind-water mixture, set Varoma dish into position, weigh in ladies' fingers. Close Varoma lid and steam 5 min/Varoma/Speed 1. Set Varoma aside.
4. Add salt, sugar, red snapper and steamed ladies' fingers, cook 2 min/Varoma/Reverse/Stirring Speed. Let it stand for 2 minutes before serving.

Chicken Curry (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 1h
Serving size : 5 portions

Ingredients
750 g whole chicken legs (approx. 3 whole chicken legs), with skin and bone, cut in pieces (3-4 cm)
20 g curry powder
2 tsp salt
15 - 20 dried chillies, deseeded and soaked to soften, cut in 5 cm length
3 garlic cloves
100 g shallots (approx. 10 shallots)
5 candlenuts (buah keras)
10 g fresh turmeric, peeled
10 g fresh galangal (lengkuas), peeled
60 g vegetable oil
120 g water
15 fresh curry leaves
2 stalks fresh lemongrass, white part only, cut in 5 cm length and smashed
300 g potatoes (approx. 2 potatoes), cut in small wedges
200 - 240 g coconut milk
1 tsp sugar

Preparation

1. Place a large bowl on mixing bowl lid, weigh in chicken and curry powder. Add salt to the bowl and mix. Marinate in a cool place or refrigerated for at least 30 minutes.
2. Place dried chillies, garlic cloves, shallots, candlenuts, turmeric, galangal, vegetable oil and 20 g water in mixing bowl, grind 20 sec/speed 10 to get a smooth paste. Scrape down sides of mixing bowl with spatula.
3. Add curry leaves and lemongrass, sauté 8 min/120°C/speed 1.
4. Add reserved marinated chicken, potatoes and 100 g water, cook 12 min/120°C/Reverse Spin/speed (Ladle Stir).
5. Add coconut milk and sugar, cook 2 min/Varoma/Reverse Spin/speed (Ladle Stir). Serve hot.

Hints & Tips
Serve hot with steamed rice.
If you can’t find coconut milk, replace with plain yogurt, adjusting amount to taste.
For more curry gravy, add 200 ml coconut milk in step 5.

Serunding udang kering (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 1h 10 min

Ingredients
50 g dried shrimp
5 - 7 dried chillies, to taste (deseeded if preferred)
warm water, for soaking
30 g vegetable oil
120 g fresh grated coconut
1 stalk lemongrass, white part only, cut into pieces (2-3 cm)
30 g eschalots
2 garlic cloves
½ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground fennel seed

Preparation

1. Place a bowl onto mixing bowl lid and and weigh dried shrimp into it. Add chillies to bowl with shrimp. Cover with warm water and set aside to soak for 5 minutes.
2. Drain shrimp mixture through simmering basket.
3. Place oil, coconut, lemongrass, eschalots, garlic, coriander, cumin, fennel and reserved shrimp into mixing bowl and mill 10 sec/speed 10.
4. Scrape down sides of mixing bowl with spatula and cook 15 min/100°C/speed 1. Meanwhile, preheat oven to 100°C.
5. Line a baking tray (30 x 40 cm) with baking paper and transfer shrimp mixture onto it. Spread evenly over baking tray, then bake for 35 minutes (100°C) until dry, tossing occasionally during baking to ensure even colour. Allow to cool, then serve as desired or place into a sealable container and store in refrigerator.

Nasi Lemak (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 45 min
Serving size : 4 portions

Ingredients
Coconut milk rice
1100 g water
350 g rice, washed and drained
200 g coconut milk, room temperature
20 g fresh ginger, smashed
3 pandan leaves, tied into knots
2 stalks fresh lemongrass, white part only and sliced
1 ½ tbsp salt
4 eggs

Sambal ikan bilis
20 g tamarind paste
100 g water
40 - 80 g dried chillies, large and mild heat, deseeded and soaked to soften
5 garlic cloves
150 g shallots
40 g cooking oil
20 g light soy sauce
40 g sugar
1 tsp salt
60 g anchovies (ikan bilis), deep fried
200 g onions (approx. 2 onions), thinly sliced
1 cucumber, sliced, to garnish
unsalted roasted peanuts, to garnish

Preparation
Coconut milk rice

1. Place water in mixing bowl, insert simmering basket, add rice, coconut milk, ginger, pandan leaves, lemongrass and salt to it. Stir well with spatula.
2. Set Varoma dish into position, add eggs to it. Close Varoma lid and cook 18 min/Varoma/speed 2.
3. Remove Varoma and place eggs in cold water before removing egg shell. Cut into halves and set aside.
4. Remove simmering basket with spatula. With aid of spatula, transfer cooked rice to a thermal serving bowl and set aside. Clean mixing bowl.

Sambal ikan bilis

1. Place a small bowl on mixing bowl lid, weigh in tamarind paste and water. Mix, deseed and set aside. Place dried chillies, garlic cloves, shallots and cooking oil in mixing bowl, blend 20 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Add light soy sauce, sugar, salt and tamarind-water mixture, cook 13 min/120°C//speed 2.
3. Without measuring cup, cook 2 min/120°C/ /speed 2, meanwhile, add deep fried anchovies and onions through hole of mixing bowl lid. Transfer to a bowl and set aside. In a serving plate, add a portion of cooked coconut rice, sambal and reserved eggs, garnish with sliced cucumber and roasted peanuts. Serve hot.

Hints & Tips

1. Instead of deep fried crispy anchovies, try toasting the anchovies in oven for 15 minutes at 150°C or until light golden brown. The anchovies will become crispy once they are cooled.
2. Add 1 tbsp of coconut oil in step 4 after rice is cooked to enhance the coconut aroma.
3. A thermal serving bowl is ideal to keep the cooked rice warm.
4. Replace coconut milk with virgin coconut oil. Omit 200 g coconut milk and add 1300 g water in step 1. In step 4, add 60 g virgin coconut oil to the cooked rice and mix well.

Itik Salai Masak Lemak Cili Api

Ingredients:

1 genggam kecil asam jawa (untuk basuh itik salai)
3/4 ekor itik salai (lebih kurang 700 gram)
2 keping asam gelugur
3 helai daun limau purut
2 batang serai (dititik)
3 helai daun salam
1 sudu besar serbuk lengkuas
2 pek serbuk santan 200gm
5 sudu besar serbuk ketumbar
1 mangkuk besar air

Bahan-bahan untuk dikisar:
1 inci halia
4 biji bawang putih
20 biji cli padi
3 bawang besar
50 gram kunyit hidup

Method:

1. Kisar halia, bawang besar, bawang putih, kunyit hidup dan cili padi sehingga lumat.
2. Basuh itik salai dengan air asam jawa sehingga bersih. Jangan risau, bau salai pada itik masih kuat walaupun ia dibasuh beberapa kali.
3. Masukkan air ke dalam periuk. Masukkan juga itik salai dan bahan kisar tadi. Masak dengan api sederhana dalam periuk yang mempunyai tutup.
4. Bersihkan asam gelugur, daun salam, daun limau purut dan serai. Titik serai tersebut. Masukkan kesemua bahan tadi ke dalam periuk.
5. Masukkan santan. Kacau sebentar. Kemudian, masak dengan api sederhana sehingga daging itik empuk. Letak garam dan rasa. Tambah garam lagi jika perlu. Apabila daging itik sudah empuk, ia sedia untuk dihidangkan.
6. Rasa itik salai ini agak kuat. Jadi, hidangkan Itik Salai dengan nasi panas panas dan ulam timun pun dah cukup. Apabila Itik Salai dimasak dengan api sederhana dengan tempoh yang lama, rasa salai itik tersebut, meresap ke kuah tersebut. Sedap. Jadi, kuah tersebut saya simpan dalam bahagian sejuk beku. Beberapa hari kemudian, saya keluarkan baki 1/4 itik dan masak semula dengan kuah yang ada. Cuma saya tambah sedikit cili padi dan santan untuk rasa lebih pedas dan lemak untuk masakan kali ke-2.

Kuih Makmur Inti Susu

Ingredients (can get 100++ pieces, depending on the size):

1. 1kg all purpose flour
2. 450g ghee
3. 2 litre full cream milk
4. 1 cup of sugar
5. 1 packet of icing sugar

Steps to make the filling:

1. Boil the milk and sugar until thickened like caramel. Mix intermittently but constantly because otherwise the mixture might overflow. It is ready when you stir the mixture and u can see the bottom of the bowl. At this stage, it burns easily so mix constantly.
2. Then cool the caramel in the fridge. 

Steps to make the dough: 

1. Dry Fry the flour in a wok under low heat until it is warm.
2. Sift the flour into a mixing bowl.
3. Then mix the ghee with the flour bit by bit until it becomes a dough.

Step to make the makmur:

1. Take a small ball of dough and flatten it on your palm.
2. Take a bit of the caramel filling and put it in the middle of the dough and cover the caramel with the dough. 
3. Repeat steps 1 & 2 until you finish all the dough.
4. Bake at 200°C for about 10minutes. You will see some cracks. Do not panic. This means it is cooked. (If the cracks are too big, means the oven is too hot. Make sure to put the tray on a grill, not on a pan in the oven) 
5. Take out from the oven and let it cool down for a while.
6. Once it is cooled down, cover the makmur with icing sugar. (If you handle when hot, it crumbles easily)

Kueh Bakul

Ingredients :
1) 250 g glutinous rice flour
2) 190g sugar ( 150 g brown sugar & 40 g dark brown sugar ) or 190g Gula Melaka (or 200 g sugar if prefer sweeter )
3) 350 - 360 g water
4) 1 tsp oil or coconut oil

Instruction :
1) boil sugar & water on the stove or in PPC using bake mode uncovered until the sugar completely dissolved , cool it slightly & set aside = syrup
2) glutinous rice flour in a bowl , pour syrup into the flour in few batches , mix & keep stirring till the mixture turns smooth & even , sift = batter
3) add 1 tsp oil in the batter
4) pour batter into Phillips baking pan
5) cover pan loosely with foil

Steaming instructions ( in PPC )
1) add 3 cups water in PPC pot
2) place steaming rack ( trivet ) in it
3) place the baking pan ( with batter in it ) on the rack
4) used steam mode @ seal KPT 45 mins , when done , wait for 7-8 mins , manual pressure release or wait until the floater drops

Notes :
1) best use Phillips baking pan , so no need to line the tin with baking paper or banana leaves
2) when the cake is just done , It's quite soft , I normally wait until the next day to coat them with coconut , or wait for few days ( in the fridge ) for frying with eggs
3) it won't take long for the sugar to melt in the water , so please don't boil your syrup for too long , otherwise the Liquid will reduce
4) my recipe is fail- proof recipe if you follow the steps properly

Ice Kacang (ABC)

Ingredients:

2 cups ice cubes or crushed ice

Syrup
1/4 cup dark brown sugar
1/3 cup water
3 drops red coloring, optional

Toppings
2 Tbsp condensed milk or evaporated milk
2 Tbsp canned red beans, in kernels
2 Tbsp canned sweet corn, cream-style
2 Tbsp grass jelly pieces

2 Tbsp cendol
Attap chee (palm nuts), optional

Method:

1. Add all the ingredients in the Syrup in a small sauce pan. Heat it up over medium heat. As soon as the sugar melts and the syrup starts to bubble, turn off the heat. Set aside and let cool.
2. Prepare the shaved ice by using a blender. Make sure the ice is completely shaved.
3. Transfer the shaved ice to a bowl and add 2 tablespoons syrup, follow by all the ingredients in the toppings. Serve immediately.

Cook’s Note:
The syrup is enough for two servings of ice kacang.

Malaysian Oxtail Soup

Ingredients

3 Tbsp grapeseed oil
600 gm oxtail (cleaned, fats cut off, chopped into bite-size pieces)
3 medium size potatoes (peeled, whole)
2 small carrots (peeled, cut into chunks)
2 stalks of celery (cut into chunks)

Spices to be grounded into paste
3 cloves garlic
3 shallots
2 stalks lemongrass
1 cm ginger
1 tsp powdered coriander
1 tsp powdered cumin
1 tsp powdered fennel

Whole spices
2 cardamoms
1 small cinnamon stick
3 cloves
1 star anise
1 tsp freshly cracked black peppercorns

3 Tbsp tomato paste
1.5 litre filtered hot water
sea salt
a small bunch of coriander leaves (chopped roughly)

Method

1. Heat a pan, drizzle with oil and brown the oxtail. Drain and set aside.
2. Saute the spice paste, whole spices and spice powder until fragrant and add in tomato paste. Add a few Tbsp of water to stir the paste.
3. Transfer the paste into a soup pot, add oxtail and filtered water and bring to boil.
4. Turn down the heat and simmer for 1 hour then add in the vegetables and continue to simmer for another hour or until oxtail is tender.
5. Add sea salt to taste and garnish with coriander leaves.
6. Serve hot.

Note : For a stronger spice soup, add 2 more cardamoms, 5 more cloves and an additional star anise to the soup. Soup can also be garnished with crispy fried shallots and chopped chili padi.

Chilli Crabs

a) You will need to blitz the following:

5-8 fresh chillies (and a few bird eye chillies to crank the heat up a few notches depending on your target audience. Kalau ada bau2 Mat Sal celup, kurangkan sikit.

loads of garlic

a thumb-size piece of ginger

a bowl-full of shallots or bawang merah

2 stalks of lemongrass (optional) No lemongrass in the Singapore version btw

2 tblsp peanut oil 

b) For seasoning:

a splash of white vinegar

1-2 tablespoons of palm sugar or brown sugar 

an egg

salt and pepper

Last of all, not forgetting the leading actors in this show … your 1.5 kilo of mud crabs (2 medium size ones).

Heat oil in a traditional Chinese wok (not one of those branded teflon rubbish) till its smoking, add the blitzed ingredients and "tumis" till the oil separates from the ingredients or till the distinct garlicky aroma fills a large part of your show-house kitchen. Add the crabs and toss them around till they are well coated. Cover with a lid and let it cook for a 2 to 3 minutes. Season with vinegar,salt, sugar and moisten with a bit of fish stock/water. At the last minute, stir in a beaten egg to thicken the sauce and serve immediately if not sooner.

Nasi Minyak

Serves: 8

Prep: 10 min

Cook: 25 min

Ready in: 35 min 

Ingredients:
2 cups long grained rice
4 cups (1l) water
100 ml ghee
2 large onions , sliced finely
3 cloves garlic, pounded
2 star anise
5 cloves
5 cm cinnamon stick
6 cardamom pods
Ground white pepper to taste
Salt to taste
1/2 cup (100g) sultanas
100g fried shallots

Method:

1. Rinse rice well and drain. Heat ghee in a pot and fry the sliced onions and pounded garlic until soft and fragrant. Add water.
2. Add the cloves, star anise, cinnamon stick, cardamom, salt and pepper and bring to a boil. Reduce heat and add in the rice, stir well and cook covered over low heat. When the rice is almost dry, add the sultanas and mix well then leave to cook. Garnish with fried shallots.

Lamb Kuzi

Ingredients:

1kg of lamb (shoulder)
100g of red onion, blended
20g of garlic, blended
100g of chilli, blended
80g of tomato puree
50g of tomato sauce
2 tomatoes, sliced
20g of aniseed (jintan manis) powder
10g of white cumin (jintan putih) powder
20g of coriander
20g of coriander leaves
a few pieces of mint leaves
150ml of evaporated milk
a dollop of ghee
some cashew nuts and raisins

Method:

1. Put the onions, chilli and all the blended spices in a hot frying pan with the ghee.
2. Add all the leaves and tomatoes and stir well.
3. When the aroma starts tickling your nose, put in the tomato puree and the tomato sauce.
4. You can now add the lamb and lower the flame. This is vital to ensure the lamb is cooked inside out. 
5. When the lamb is almost cooked, put in the evaporated milk, raisins and the cashew nuts.
6. Stir for a while and it is ready to be served.

Note: Be careful with usage of ghee as the lamb's fats will ooze oil too.

Honey Sesame Chicken

Prep Time: 20 minutes

Cook Time: 5 minutes
Serving Size: 2

Ingredients:
1 lb boneless chicken breast, cut into 1-inch cubes
Oil, for deep-frying
2 garlic, minced
Toasted sesame seeds, to garnish

Frying Batter:
1 egg white
1/2 cup all-purpose flour, sifted
1/4 cup cornstarch
1/2 teaspoon baking powder
1/2 cup water, ice cold
1 tablespoon oil
Pinch of salt

Honey Sesame Sauce:
1/3 cup pure honey
1 teaspoon apple cider vinegar
1/2 tablespoon ketchup
1 teaspoon sesame oil
2 teaspoons cornstarch
1/2 cup water
1 teaspoon salt

Method:

1. Whisk all the "Frying Batter" ingredients together until smooth. Set aside. Drop in the chicken cubes, mix well until they are well coated. Set aside.
2. Mix all the ingredients of the "Garlic Sesame Sauce" together and set aside.
3. Heat up a saute pan and add about 2-inch of oil on medium to high heat. When the hot is fully heated, gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking together. Continue to fry until the color changes to golden brown. Dish out and drain on paper towels.
4. Transfer 2 tablespoons of the frying oil in a wok or skillet, stir-fry the garlic until aromatic. Add in the Honey Sesame Sauce, and bring to a light simmer or until the sauce thickens. Drop in the chicken, stir-fry a few times to combine the sauce and chicken, add the sesame seeds, dish out and serve immediately with steamed white rice, or Chinese fried rice.

Easy Bingka Ubi

Ingredients:

1.2kg tapioca tubers
250g fine granulated sugar
100ml water
300ml thick coconut milk
¼ tsp salt

Method:

1. Peel the tapioca tubers and grate finely but avoid including the tough fibre that runs down the centre of the tuber. Weigh the grated tapioca – you should have a final weight of 900g.
2. Place the grated tapioca in a strainer set over a bowl. Leave aside for 30 minutes to allow juices to drain into a bowl. Carefully pour off and discard the liquid, leaving behind the tapioca starch at the bottom of the bowl.
3. Transfer the drained tapioca into a mixing bowl and add the reserved tapioca starch. Add sugar, coconut milk, and salt and stir well until the sugar is dissolved.
4. Lightly brush the base and sides of a rectangle cake tin measuring roughly 18cm x 26cm with softened butter. Pour the tapioca mixture into the tin, level the top, and bake in a preheated 200°C oven for about 40 to 50 minutes or until top is well-browned. Cool before cutting into neat pieces for serving.

Bingka Labu

Bahan2

1 biji labu kuning saiz sederhana ~ kopek, dadu, rebus & tos
240 gm gula pasir
250 gm tepung gandum
3 biji telur (A)
1 cawan santan pekat
125 gm marjerin ~ cairkan

Cara Menyediakan
1. Blend labu rebus, gula, telur dan santan hingga halus.
2. Masukkan bahan blend ke dalam mangkuk besar.
3. Masukkan tepung sikit demi sedikit dan kacau rata.
4. Masukkan marjerin yang dicairkan dan kacau. Jika adunan berketul2.. boleh ditapis atau diblend sekali lagi.
5. Panaskan ketuhar 175C.
6. Lenserkan acuan dengan marjerin/butter.
7. Masukkan adunan ke dalam acuan dan bakar selama 40 minit atau hingga masak bergantung saiz loyang & saiz oven anda.

Nota: Cara menguji kuih.. cucuk kuih dengan lidi penguji jika lidi keluar bersih.. bermakna kuih sudah masak.. jika lidi penguji masih bersalut dengan kuih teruskan membakar dengan menurunkan suhu ke 160C utk mengelakkan kuih dari hangus.

Singgang Asam

Ingredients:
Blended finely:
1 Tbsp brown sugar/gula Melaka
10 dried chillies - seeded & soaked in boiling water
2 cloves garlic
1/2" belacan (shrimp paste)

1 Tbsp asam jawa (Tamarind paste) - mix with 1 cup hot water & strain for juice
8 large prawns
salt to taste

Method:

1. Mix blended ingredients with tamarind juice & cook over slow heat until sauce is thick.
2. Add salt & lastly prawns.
3. Serve with roti boom.