FREE RECIPES

I now have some of the recipes for the dishes that were cooked at our Rare Fruits Social Day, and will post them for anyone who would like to try.

GARLIC CHIVES

4 cups garlic chives
2 eggs
salt
oil

Top and tail garlic chives. Wash and cut into 2 inch lengths.
Put 1 tablespoon of oil into heated wok. When wok is hot, put in garlic chives, fry until wilted and crack eggs into it. Put in salt to taste, stir until eggs are set. Dish out and serve as a vegetable.

SWEET LEAF VEGI. COOKED IN COCONUT MILK - SAYUR MANIS LEMARK

1 bunch of sweet leaf vegi. stripped for the leaves, washed and torn into pieces, to release its sweetness.
2 tablespoons of soaked dried prawns
3 cloves of garlic
1/2 inch square balachan (shrimp paste)
1 or more chillies, hotness to your taste
1 tin of coconut milk
1 small sweet potato, peeled and sliced into bite size pieces
salt
oil

Blend dried prawns, garlic, balachan and chillies until fine. Put 2 tablespoons of oil into hot wok, put in blended mixture. Fry unti mixture is fragrant or aromatic., put in the prepared sweet leaf vegi. Stir fry until wilted, pour in 2 to 3 cups of water, stir and put in sweet potato pieces. Cook util sweet potato pieces are soft, then pour in the can of coconut milk. Put in salt to taste.
When it comes to the boil, it is ready.

BLACK RICE PUDDING - PULOT HITAM

2 cups black rice
2 screw pine leaves for flavouring (dauan pandan) or vanilla essence
1 can of coconut cream
2 cups sugar
2 litres of water

Wash pandan leaves and cut into 2 inch lengths. Wash black rice and put in a large pot. Put in th pandan leaves and boil rice unti soft and sticky. Watch the pot because when the rice is sticky, it tends to burn. When it is soft and sticky, put in the can of coconut cream. Put in sugar, stir until dissolved and bring to the boil. It is then cooked.
Discard the leaves, or one teaspoon of vanilla essence can be added during cooking.

TIP
Can be cooked in a crock pot for the day and add the sugar and coconut cream at the end of cook.

These recipes were provided by Margaret, who was born in Malaysia of Chinese parents. Her cooking is influenced by Chinese, Malay and Indian cultures.