Plum Sauce Chicken

Chicken breast or any other parts
Egg white
Corn flour
Garlic
Big onion/ small onions
Spring onion
Chilli padi
Plum sauce
Sugar water
Potato starch
Chilli sauce (optional)

Method;

1) marinate the chicken
2)mix egg white to the chicken
3) fried the chicken with cornflour and set aside
4) stir fry garlic, onions, spring onions (white part only), chilli padi
5) add plum sauce, sugar, water, chilli sauce
6) add potato starch mixture to thicken the sauce
7) once done pour in the fried chicken.

Mussels in cream sauce

2kg mussels
Small onions
Garlic
1 cup white wine
2 sprigs thyme
1 cup double cream
Butter
Olive oil
Pepper
Corriander

METHOD:

- heat oil and butter
- fry onions till soft
- add thyme,wine , cream and bring to boil
-add garlic
- add mussels, cook until they are opened.
- sprinkle corriander and serve

Sambal Chilli

10 small onions
10 garlic
1 handful dried chilli
Some assam water
Small piece blue ginger (galangal)
1 table spoon belacan
1/2 cup oil
Pandan leaves

Method:

- blend garlic,shallot,dried chilli,ginger, belacan and assam water

- heat oil in pan and fry the paste

- Lower the fire and keep stirring to prevent burning.

- stir until it turns dark red and oil comes out then add sugar.

- add pandan leaves for fragrance.

Assam fish

INGREDIENTS:
2 pieces fish
Lady fingers
1 tomato
1/2 big onion
Rock sugar
Salt
4 table spoon assam paste

SAMBAL PASTE
3 garlic
5 small onions
10 dried chilli
1 tablespoon belacan
1 stalk lemon grass-white portion only

METHOD:
- Blend ingredients for sambal paste with some assam juice

- Fried fish to prevent it from breaking (quick fried)

- add big onion and sambal pastr to fry till fragrance

- add assam juice and rock sugar to boil

- add fish then lady finger

- bring it to boil then switch to low fire to simmer for few mins.