INGREDIENTS:
1 cup rice flour
2/3 cup water
¼ tsp salt
8 small finger bananas
Oil for frying

PREPARATION:
Place rice flour in deep mixing bowl. Make a well in the middle of the flour, and add water and salt. Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour).

Peel bananas and cut in half lengthwise. Dip into batter to coat generously. Heat oil in wok or deep fryer until moderately hot. Add bananas and fry slowly until golden brown and crispy. This will take about 15 minutes. Remove bananas from oil, drain on paper napkins and dry well. Can be served with until, here used as a dip.

INGREDIENTS:
1 cup black glutinous rice
¾ cup white glutinous rice
2 pandan leaves
5 cups water
½ cup palm sugar syrup
1½ cup freshly squeezed thick coconut milk

PREPARATION:
1. Rinse both lots of rice well for 2 minutes under running water. Drain
2. Put 5 cups water, both lots of rice and pandan leaf into heavy stockpot. Simmer over medium heat approximately 40 minutes.
3. Add palm sugar syrup and continue to cook until most liquid has evaporated. Season with a pinch of salt. Remove from heat and allow cooling.
4. Serve at room temperature, topped with freshly squeezed coconut milk.

Helpful hints:
As fresh coconut milk turns rancid fairly quickly, a pinch of salt is usually added to the milk to help preserve it for few hours. A more effective alternative is to cook the coconut milk with 1 teaspoon of cornstarch diluted in a little water: heat gently, stirring constantly for a couple of minutes. This coconut sauce will keep overnight.
Milk made from instant powdered coconut will not turn rancid, although the flavor is not as good as fresh coconut milk.

DUMPLINGS:
1 cup glutinous rice flour
½ cup tapioca flour
¾ cup water
¼ tsp salt
Make dumplings first. Place rice and tapioca flour in deep mixing bowl and make a well in the center. Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be too dry. Roll small dumplings 1 cm (1/2 in) in diameter. Bring 4 liters (8 cups) of water to boil. Add dumplings, bring back to the boil and simmer for 5 minutes. Drain and set dumplings aside.

SAUCE:
3 cups water 1 cup coconut milk 1/3 cup palm sugar syrup 1 pandan leaf Pinch of salt To make sauce, combine water, coconut milk, palm sugar, pandan leaf, and pinch of salt in small stockpot. Bring to boil. Add flour dumplings and simmer for 20 minutes. Cool and serve at room temperature.

TO MAKE PALM SUGAR SYRUP:
Combine 2 cups of chopped palm sugar with 1 cup of water and 2 pandan leaves. Bring to boil, simmer 10 minutes, strain and store in refrigerator.

PREPARATION:
Combine all ingredients in a deep bowl and knead well for 3 minutes, until the dough is smooth and does not stick. Dust a cake tin with a little rice flour and press the dough into it. Bake in moderate oven (180 degree Celsius/ 350 degree F) for approximately 35 minutes, or until the top is golden brown.

INGREDIENTS:
1 cup glutinous white rice
1 cup water
1 pandan leaf
½ cup palm sugar syrup
¼ cup thick coconut milk
Pinch of salt

PREPARATION:
Rinse rice very well under running water for 2 minutes and soak for 4 hours. Rinse again until water becomes clear. Place rice, 1 cup of water and pandan leaf in rice cooker or steamer and cook for approx 20 minutes, or until liquid has evaporated.

Add palm sugar syrup, coconut milk and salt, and steam for 15 minutes. Spread rice evenly 2.5 cm thick on tray and allow to cool to room temperature. Wet a sharp knife with warm and cut into even squares to serve.

Helpful hint:
to speed up the soaking process, pour boiling water over the rice and let stand for 1 hour. Drain, then add another lot of boiling water and soak for another 30 minutes. If you are using a steamer to cook the rice, line the bottom with a wet cloth to prevent the rice grains from falling through.

INGREDIENTS:
2 cups chicken stock
½ cup basic spice paste
1 stalk lemon grass, bruised
3 salam leaves
600 gr long beans cut in 2.5 cm pieces
Salt and pepper to taste
Fried shallots to garnish

PREPARATION:
Heat chicken stock in saucepan. Add spice paste, lemon grass and salam leaves and simmer for 5 minutes. Add beans and bring to boil. Reduce heat and simmer until beans are cooked. Season to taste with salt. Garnish with fried shallots. Helpful hints: Any type of green bean can be used instead of the long Asian variety.

INGREDIENTS:
2 tbsp oil
3 shallots, peeled and sliced
2 cloves garlic, peeled and sliced
2 large red chilies, seeded and sliced
½ tsp dried shrimp paste
2 cups coconut milk
2 medium sized cucumbers, peeled, seeded and sliced
1 tsp salt
¼ tsp black peppercorns, crushed
Fried shallots to garnish

PREPARATION:
Heat oil in heavy saucepan. Add shallots, garlic and chilies and sauté for 2 minutes over low heat. Mix in shrimp paste and sauté for another minute. Pour in coconut milk and bring to boil. Reduce heat and simmer for 5 minutes. Add beans and bring to the boil. Reduce heat and simmer until beans are cooked. Season to taste with salt and pepper. Garnish with salt and pepper. Garnish with fried shallots. Helpful hints: Any type of green bean can be used instead of the long Asian variety.

INGREDIENTS:
400 gr (12 ½ oz) young fern tips
3 cloves garlic
4 cm (1 ½ in) kencur root, peeled and chopped
4 - 7 bird’s eye chilies
2 tbsp oil
½ tsp salt
¼ tsp black peppercorns, crushed

PREPARATION:
1. Blanch fern tips in boiling water and cool under running water. Drain and dry thoroughly.
2. Place all remaining ingredients in a food processor and blend coarsely, or grind in a stone mortar.
3. Combine this mixture with the vegetables and mix well. Serve at room temperature.

INGREDIENTS:
750 gr young jackfruit, peeled, cleaned and cut in pieces 2.5 x 1 cm
1 lt (4 cups) chicken stock
½ cup spice paste for vegetables
4 cups coconut milk
2 tsp salt
½ tsp black peppercorn, crushed
Fried shallots to garnish

PREPARATION:
Bring 3 liters (12 cups) of lightly salted water to the boil. Add jackfruit, bring back to the boil, then reduce heat and simmer for 15 minutes. Drain water and rinse jackfruit in ice water.

Heat chicken stock, add vegetables spice paste and jackfruit and bring to the boil. Add coconut, milk and simmer, stirring continuously, until jackfruit is tender and stock thickens a little.

Season to taste with salt and pepper and garnish with fried shallots.

INGREDIENTS:
3 cups blanched long bean cut in ½ cm slices
½ cups grated coconut, roasted
6 clove garlic, peeled, sliced and fried
6 - 8 shallots, peeled, sliced and fried
2 large red chilies, seeded and cut in fine strips
4 - 6 bird’s-eye chilies, finely sliced
3 tsp fried chili
2 tbsp chicken spice paste
Fried shallots to garnish

DRESSING:
250g boneless chicken, minced
2tbsp chicken spice paste
1tsp freshly squeezed limejuice
1tsp salt
½tsp black peppercorns, crushed
Banana leaf cut in 30 cm (12 in) square

PREPARATION:
Combine beans, coconut, garlic, shallots, all the chilies and chicken spice paste in a large bowl and mix well.

To prepare the dressing, combine chicken mince with 2 tbsp of chicken spice paste and mix well. Place minced chicken lengthwise in center of banana leaf and roll up very tightly. Place banana leaf roll on aluminum foil and roll up again very tightly. Turn sides simultaneously in opposite directions to tighten the roll. Steam roll for 20 minutes. Remove aluminum foil and banana leaf; break up with fork to its original minced form.

Combine mince chicken with bean mixture; season to taste with salt pepper and limejuice. Garnish with crispy fried shallot.