SF: Braised lobster with coconut butter sauce

BRAISED LOBSTER WITH COCONUT BUTTER SAUCE
Coconut juice makes an avant-garde entry into a butter sauce for lobsters. Serves 4.

Ingredients
4 lobsters (300-400gms)
2 shallots, chopped
100gm butter
juice from 2 coconuts
200ml fish stock
1 teaspoon white peppercorns, crushed
150gm thin strips of blanched vegetables (leek, carrot, tomato)

Method
1. Blanch lobsters very quickly in boiling water. Remove, shell and set aside. Keep the heads for garnish.
2. Saute chopped shallots in a little butter. Add the lobster tails and saute together for a further 2 minutes.
3. Add the coconut juice, fish stock and white peppercorns. Cover and cook on a low heat for 2 minutes. Remove the lobsters and set aside.
4. Simmer the stock until it is reduced to one-third, then slowly whisk in the butter. Strain.
5. Place the lobster heads on a plate. Slice the lobster tails and lay on the plate. Coat with sauce.
6. Garnish with blanched vegetables.

SF: Seared Salmon with cracked pepper crust

top: Braised lobster with coconut butter sauce

bottom: Seared salmon with cracked pepper crust

SEARED SALMON

WITH CRACKED PEPPER CRUST

Crushed black peppercorns give an invigorating edge to the salmon. Serves 4.

Ingredients

4 salmon fillets (140gm each), skinned

2 tablespoons black peppercorns, crushed

100ml tomato vinaigrette

4 teaspoons olive oil

salad garnish

Method

1. Cut the salmon into a 3 cm wide strips and coat evenly with crushed black peppercorns.

2. Heat the olive in a frying pan and fry the salmon quickly on all sides until just cooked.

3. Remove and allow to rest.

4. Arrange on plates and decorate with salad garnish.

5. Serve with tomato vinaigrette.

Tomato Vinaigrette

4 teaspoons red wine vinegar

1 teaspoon tomato puree

2 teaspoons tomato juice

4 tablespoons salad oil

1 tomato (blanched, peeled, seeded and diced)

ground white pepper
salt

Method

1. Whisk the vinegar, tomato puree and tomato juice together in a bowl.

2. Then, slowly whisk in the salad oil.

3. Add the diced tomato, salt and pepper to taste.

SO: Seaweed Pepper Soup

SEAWEED PEPPER SOUP

Seaweed is a nutritious food, high in minerals and vitamins. We present here, a delicious soup of seaweed, chicken and mushroom, spiced with pepper. Serves 6.

Ingredients
800ml chicken stock
180gm shredded chicken meat
90gm shredded bamboo shoots
2 sheets seaweed (nori or similiar seaweed)
90gm shredded button mushrooms
90gm crab meat
1/2 teaspoon salt
1/4 teaspoon sugar
white and black peppercorns, finely crushed
cornstarch
1 egg

Method
1. Put the chicken stock into a pot. Add in all the ingredients except the cornstarch and egg and bring to boil.
2. Thicken soup with cornstarch.
3. Turn off fire and add in lightly beaten egg. Stir to break up egg.

SO: Crab Gumbo

CRAB GUMBO

Gumbo is both a soup and stew which can be served as the main course. It originates from Southern Louisiana, well known for its Creole cuisine, which is an exotic blend of French, Spanish and native Indian cooking. This Crab Gumbo is an adaptation of a recipe by John Folse, a renowned Louisiana chef. Serves 6.

Ingredients
50gm butter
200gm okra, cut into rings
1 onion, chopped
50gm green capsicum, diced
2 cloves garlic, chopped
300gm crab meat
2 teaspoons white peppercorns
1 litre chicken stock
150gm large prawns
100gm tomatoes, chopped
salt
Tabasco sauce
Worcestershire sauce
pinch of thyme
1 bay leaf
1 teaspoon chopped coriander leaves
250gm cooked rice
150gm clams
juice of 1/2 lime

Method
1. Heat butter in a stock pot, add okra, onion, capsicum and garlic.
2. Saute till vegetables are soft, then add crab meat and peppercorns. Stir for one minute.
3. Add stock and let it boil for 15 minutes.
4. Add prawns, tomatoes, salt, Tabasco and Worcestershire sauce.
5. Finally, add the herbs, rice and clams and finish off with a dash of lime juice.

SSP: Chicken Stock

CHICKEN STOCK

Ingredients
4 litres water
1&1/2 kg chicken bones
150gm whites of leek
3 onions peeled
100gm celery
1 sprig coriander leaves
2 bay leaves
3 cloves
30gm white peppercorns

Method
1. Cover chicken bones with cold water and bring to a boil. Take the bones out.
2. Put the bones and 4 litres of water into a stockpot and bring to a boil. Skim off the scum.
3. Add the vegetables, herbs and peppercorns and boil for 40 minutes.
4. Strain and keep stock in the refrigerator.

SO: Soto Ayam (Chicken Soup)

right: Seaweed Pepper Soup

middle: Crab Gumbo

left: SOTO AYAM (CHICKEN SOUP)

This is an Indonesian soup, usually taken at breakfast or supper. It is hot and spicy with an extra zest from ground white pepper in it. Serves 6.

Ingredients

150gm cooked potatoes

1/2 teaspoon black peppercorns, crushed

1 shallot, chopped and fried

10gm chopped spring onion

1 egg, beaten

cooking oil for deep frying

60gm cooked chicken meat

40gm white cabbage, sliced

1 red chilli, finely sliced

40gm beansprouts, blanched lightly

salt

pepper

Method

1. Mash potatoes and add crushed peppercorns, half of the spring onion and shallot.

2. Season and shape into small pancakes.

3. Dip pancakes in egg and deep fry.

4. Divide the chicken, cabbage, beansprouts and chilli into four soup bowls. Top with chicken soup and garnish with fried shallots and spring onion.

5. Serve with potato pancakes.

FOR THE SOUP

1/2 kg chicken bones

1 litre chicken stock

3cm cinnamon stick

1/2 teaspoon curry powder

2 cloves

2 cardamons

1 stalk lemon grass, crushed

1/2 onion

1 clove garlic

1/2 pandan leaf

5gm fresh turmeric, crushed

salt

ground white pepper

Method

1. Put chicken bones and stock in a stock pot and bring to a boil.

2. Add all the remaining ingredients and let the soup simmer for 30 minutes.

3. Add salt and pepper to taste and strain.

SO: Sarawak Bouillabaise

SARAWAK BOUILLABAISE

Bouillabaise is a speciality from the South of France. One story has it that it was created by an abbess of a Marseille nunnery for a Friday abstinence meal. There is the Sarawak Pepper touch in both this soup and the onion pepper bread it is served with.


Ingredients
4 teaspoons olive oil
2 shallots, chopped
1 clove garlic, chopped
1 teaspoon white peppercorns
a pinch of fennel seeds
1 lobster tail
4 large prawns, shelled
200gm filleted sole
200gm filleted sea bass
1/4 white wine
4gm saffron
2 litres fish stock
30gm celery, julienned
30gm carrot, julienned
30gm leek, julienned
salt

Method
1. Heat olive oil in a stock pot and saute shallots, garlic, peppercorns and fennel seeds gently until brown.
2. Add lobster, prawns, sea bass and sole. Seal in olive oil.
3. Add white wine, saffron and fish stock. Bring to a boil.
4. Remove the cooked seafood and place on a serving dish
5. Add vegetables to the stock and cook until soft. Pour over the fish, lobster and prawns.
6. Serve with onion pepper bread.

SO: Sarawak Pepperpot

SARAWAK PEPPERPOT

A hearty brew of beef and vegetables with its flavour heightened by black peppercorns. Serves 10.



Ingredients
150gm ox tripe
200gm beef tenderloin, diced
2 onions, halved
1 bay leaf
1 clove
30gm butter
1/2 teaspoon black peppercorns
2 cloves garlic, chopped
80gm okra, diced
80gm eggplant, diced
80gm tomatoes, diced
80gm young corn, diced
20gm tomato paste
50gm rice
3 litres beef stock
salt
ground black pepper
chopped spring onions
fried shallots

Method
1. Cook the tripe in water with onions, bay leaf and clove until tender. Remove and dice the tripe.
2. Melt butter in a stock pot and saute garlic and peppercorns.
3. Add the diced vegetables and tomato paste and saute for a further minute.
4. Add washed rice and the beef stock.
5. Bring to boil and skim.
6. When rice is three-quartered cooked, add diced beef tenderloin and tripe.
7. When rice is cooked, season to taste with salt and ground black pepper.
8. Serve with spring onions and fried shallots.

SO: Peppercorn Chicken Soup

PEPPERCORN CHICKEN SOUP

Chicken broth is a dish found in almost every country.
There is a comforting quality about it.
Here is one which is warmly spiced with black peppercorns. Serves 4 to 6.

Ingredients
30gm butter
2 teaspoons black peppercorns, crushed
80gm leek, diced
80gm celery, diced
80gm carrot, diced
200gm chicken, diced
1&1/4 litres chicken stock
salt
10gm spring onions, chopped
1 teaspoon chopped coriander leaves

Method
1. Melt butter in a stock pot and saute peppercorns.
2. Add vegetables and saute for a few minutes.
3. Add the chicken, chicken stock and cook until vegetables and chicken are tender.
4. Garnish with chopped spring onions and coriander leaves before serving.

STT: Prawn and Fish Umai

PRAWN AND FISH UMAI

The Melanaus of Sarawak who are traditionally fishermen, pride themselves in preparing the raw fish dish called Umai. The fresh fish is pickled in asam paya, a very sour fruit, ideal for marinating and flavouring. Lime juice or vinegar can be used as substitutes for asam paya. Serves 4.

Ingredients

120gm fillet of red snapper (or a firm white fish)

150gm medium sized prawns

30gm green peppercorns

50gm onion, sliced

25gm ginger, sliced

5 red chillies, sliced

juice of 3 asam paya

(alternatively 3 times and 1/2 teaspoon white vinegar)

Method

1. Dice fish.

2. Peel and devein prawns.

3. Place both in a mixing bowl and mix in the rest of the ingredients.

4. Add salt and sugar to taste.

5. Sprinkle with ground white pepper.

6. Allow to rest for two hours. Serve chilled.

Note: It is very important to use fresh fish and prawns.

STT: Caesar Salad with peppercorn dressing

CAESAR SALAD WITH PEPPER
CORN DRESSING

This is an elegant salad which originated from Caesar's Palace in Las Vegas. Since then, it has become an American classic. In some fine restaurants, the Caesar Salad is prepared at your table side, with the art of making it a show for the diners. The order of adding the ingredients is vital.

Ingredients
300gm lettuce (romaine is preferred)
3 egg yolks
25gm French mustard
1 clove garlic, finely chopped
1/2 teaspoon green peppercorns, chopped
2 tablespoons white vinegar
20gm anchovy fillets
2 tablespoons cooking oil
2 tablespoons olive oil
6 drops Tabasco sauce
8 drops Lea and Perrins sauce
salt
20gm Parmesan cheese (freshly sliced)
croutons
green peppercorns

Method
1. Assemble all the ingredients.
2. Place the egg yolks, mustard, garlic, chopped green peppercorns, vinegar and anchovies into a bowl and mix.
3. Slowly whisk in the olive and cooking oil. Season with salt, Tabasco sauce, Lea and Perrins sauce.
4. Add the lettuce (make sure it is dry). Toss the lettuce in the dressing so that each piece is coated.
5. Slice some Parmesan cheese into the salad and dress with croutons and fresh green peppercorns.

STT: Asian Seafood Salad with pepper vinaigrette

ASIAN SEAFOOD SALAD WITH PEPPER VINAIGRETTE

This is a light seafood salad with an unusual perky touch from the pepper vinaigrette dressing. Serves 5.


Ingredients
4 tablespoons olive oil
100gm sole fillet
100gm sea perch fillet
100gm lobster meat
5 large prawns
60gm clams
2 tablespoons light garlic mayonnaise
100gm lettuce
50gm cucumber, julienned
50gm tomato, julienned
pepper vinaigrette

Method
1. Heat olive oil in a pan and fry fish, lobster, prawns and clams gently until cooked. Set aside.
2. Pour mayonnaise on plates. Arrange lettuce and seafood on top. Garnish with cucumber and tomato.
3. Season with the pepper vinaigrette.
4. Serve with garlic bread.

Pepper Vinaigrette
8 tablespoons tarragon vinegar
70gm chopped gherkins
70gm chopped white radish
15gm chopped capers
10gm green peppercorns, crushed
30gm green capsicum, diced
1 teaspoon chopped coriander leaves
2 boiled eggs, mashed
10 tablespoons olive oil
1 teaspoon pepper oil

Method
1. Mix all the ingredients together except the oils.
2. Slowly, whisk in the oils.
3. Add sugar and salt to taste.

STT: Quail Breasts with wild ferns

QUAIL BREASTS WITH WILD FERNS

Two Malaysian wild ferns, paku and midin, have in recent years made their appearances on restaurant menus. The shoots of these jungle ferns are crisp and fresh. Quail, though classified as game, is the daintiest of meats, pleasing in taste and colour. In combining the wild ferns with the game fowl, an exotic east-meets-west dish is created.

Ingredients

10 quail breasts

salt

ground black pepper

4 teaspoons cooking oil

20gm butter

2 shallots, chopped

80gm abalone mushrooms, sliced

100gm paku

100gm midin

50gm tomato, diced

1 teaspoon green peppercorns

raspberry vinegar

Method

1. Cut out the quail breasts. Season with salt and freshly ground black pepper.

2. Heat 2 teaspoons of cooking oil and 10gm of butter. Pan-fry the quail breasts until medium rare.

3. Heat remaining cooking oil and butter and saute the shallots lightly. Add the mushrooms. ferns, tomato cubes and green peppercorns and fry for a few minutes. Sprinkle with raspberry vinegar. Remove from heat.

4. Place the ferns in the centre of plates with the quail breasts on top and pour sauce around.

QUAIL SAUCE

Quail bones

50gm onion, diced

20gm tomato, diced

50gm carrot, diced

30gm leek, diced

1&1/2 litres chicken stock

bay leaf

juniper berries

thyme

Method

1. Fry the quail bones in a hot pan until brown. Add the diced vegetables and fry further.

2. Add the chicken stock. Boil, skim and add herbs.

3. Cover and cook slowly for 2-3 hours until sauce is reduced to one-third.

4. Strain and keep warm.

STT: Smoked Duck Breast with orange salad

SMOKED DUCK BREAST WITH ORANGE SALAD

Smoking introduces flavour into the meat. The addition of crushed green peppercorns in the fuel for smoking imparts a sweet fragrant aroma to the duck. Orange segments complement the rich taste of duck in this salad. Serves 4.

Ingredients

2 duck breasts

A. 1 bay leaf

1/2 teaspoon black peppercorns, crushed

1/2 teaspoon rosemary

4 teaspoons brown sugar

2 teaspoons honey

2 teaspoons port wine

2 teaspoons brandy

2 oranges, peeled and segmented

2 tablespoons lemon grass dressing

1 teaspoon green peppercorns

FOR SMOKING

1 bay leaf

10 juniper berries

2 tablespoons brown sugar

1/2 teaspoon rosemary

1 star anise

pandan leaves

lemon grass

1 clove

2 teaspoons black peppercorns

1 cup wood of chips or coarse sawdust (do not use chips from a resinous wood)

Method

1. Mix ingredients A together and rub over the duck breasts. Marinate for a day.

2. Burn the fuel and place in a smoking oven. Alternatively, place the burning fuel in an old wok and the duck on a rack and cover with a lid. Smoke for 10 minutes and allow to cool in the oven.

3. When cool, remove and slice thinly.

4. Arrange duck and orange with some leafy vegetables on a plate. Sprinkle with lemon grass dressing and green peppercorns.

LEMON GRASS DRESSING

1 stalk lemon grass, crushed

3 parts olive oil

1 part lemon juice

salt and pepper

STT: Sarikei Salad

SARIKEI SALAD
A sweet and piquant salad aptly named after the pepper and pineapple district of Sarikei in Sarawak. Serves 4.

Ingredients
500gm minced chicken
salt and pepper
cooking oil
100gm pineapple, cut into thin strips
1 clove garlic, finely chopped
10gm ginger, cut into thin strips
1 red chilli, cut into thin strips
1 teaspoon green peppercorns
6 basil leaves, shredded

Method
1. Season minced chicken with salt and pepper.
2. Heat cooking oil in a pan and fry the minced chicken till cooked. Remove and set aside to cool.
3. Put chicken and all the other ingredients in a mixing bowl. Mix well.
4. Serve chilled.

STT: Manok Panggang (Spicy Barbecued Chicken)

MANOK PANG-

GANG

(SPICY BARBE-

QUED CHICKEN)

In the language of the Ibans of Sarawak, manok is 'chicken' while panggang means 'to barbecue'. This is barbecued chicken - Sarawak style. Serves 4

Ingredients

350gm chicken meat

15gm ginger, finely chopped

2 shallots, finely chopped

10 red chillies, finely chopped

juice of 2 limes

ground black pepper

Method

1. Divide the chopped ginger, shallots and chillies into 2 equal portions. Mix one together and marinate chicken with it. Leave for one hour.

2. Shake off excess marinade and grill the chicken over charcoal.

3. Slice chicken and arrange on a bed of salad.

4. Sprinkle with lime juice, ground black pepper and the remaining half of ginger, shallots and chillies.

STT: Rojak with cuttlefish

ROJAK WITH CUTTLE

FISH

Rojak means a mixture of many different things. This popular Malaysian dish featuring an assortment of vegetables and specially prepared cuttlefish, is served with an exotic piquant black sauce. Serves 4.

Ingredients

200gm dried cuttlefish

30gm beansprouts, lightly blanched

70gm kangkong, blanched

50gm cucumber, cut into thick slices

30gm pickled peppercorns

50gm sweet turnip, cut into thick slices

40gm hako (black shrimp paste)

50gm palm sugar

4 teaspoons chilli paste

2 teaspoons tamarind juice

1 teaspoon sugar

1 teaspoon ground peanuts

1 teaspoon roasted sesame seeds

1 teaspoon pepper oil

1 clove garlic, chopped

salt

Method

1. Soak dried cuttlefish in water with some sodium bicarbonate until soft.

2. Blanch, slice and arrange cuttlefish together with bean sprouts, kangkong, cucumber, pickled peppercorns and turnip.

3. Mix the rest of the ingredients into a sauce.

4. Serve the sauce separately.

STT: Acar Nyonya (Nyonya Vegetable Pickle)

ACAR NYONYA
Among the Nyonyas (Straits-born Chinese) who have assimilated Malay customs and way of life), the acar is the family's secret recipe, not to be divulged to anyone but the daughters. Needless to say, there are many ways of making acar. Here is an acar with a difference, with the inclusion of pickled green peppercorns giving it that extra bite.

Ingredients
Cooking oil
10gm belacan

A. 2 shallots, chopped
30gm ginger, cut into very thin strips
3 cloves of garlic, halved
2 tablespoons chilli paste
2 teaspoons turmeric powder

7 tablespoons vinegar

B. 300gm carrot, julienned
500 gm cucumber, seeded and julienned
100gm pickled green peppercorns
5 whole green chillies

C. 20gm sesame seeds, roasted
30gm mustard seeds, roasted
2 teaspoons salt
100gm sugar

Method
1. Heat cooking oil in a pan and fry belacan until fragrant.
2. Add ingredients A and fry together.
3. Pour in the vinegar and bring to a boil.
4. Put in ingredients B and stir for a minute.
5. Remove from heat and mix in ingredients C
6. Let the acar rest for a day and allow the flavours of the spices to seep into the vegetables before serving.

STT: Jellied Seafood Terrine

JELLIED SEAFOOD TERRINE
Terrines add a touch of style and elegance. They make a refreshing start to dinner. Here's a terrine of fish and prawns studded with red and green peppercorns. Serves 4.




Ingredients
30gm cucumber, julienned
30gm carrot, julienned
30gm leek, julienned
150gm salmon, diced
150gm medium sized prawns, shelled and diced
150gm red snapper, diced
350gm fish consomme
6 leaves gelatine
1 teaspoon green peppercorns
1 teaspoon red peppercorns
1 teaspoon chopped chives
1 hard-boiled egg, finely chopped

Method
1. Blanch the cucumber, carrot and leek. Remove and dip in iced water to refresh. Drain.
2. Poach the seafood, remove and dry.
3. Soak gelatine leaves in cold water until soft. Heat the fish consomme and bring to boil. Dissolve the gelatine in it and strain through a fine cloth.
4. Place a terrine mould in a shallow tray of iced water.
5. Pour in a thin layer of fish consomme and allow it to set.
6. Add layers of each of fish, prawns, vegetables, peppercorns, egg and chives. Repeat until all the ingredients are used up, then top up with the rest of the fish consomme.
7. Place in the refrigerator for a couple of hours to set.
8. Turn out and slice.

STT: Malaysian Vegetable Salad with peanut peppercorn sauce

MALAYSIAN VEGETABLE SALAD WITH PEANUT PEPPERCORN SAUCE This is the Malaysian version of the western-styled vegetable and cheese dip. Different kinds of vegetables are assembled and lightly blanched. The diners can take their pick from the selection, heaping them with the piquant peanut peppercorn sauce. Serves 4.

Ingredients
50gm kangkong (water spinach)
50gm tapioca leaves
50gm beansprouts
50gm sweet turnip, julienned
50gm cucumber, julienned
50gm carrot, julienned
50gm french beans, julienned
2 cakes of bean curd, fried and sliced
2 boiled eggs cut into 8 wedges

Method
1. Blanch vegetables separately. Remove and dip in iced water to refresh. Drain.
2. Arrange bean curd slices, egg wedges and vegetables on a platter.

PEANUT SAUCE
50gm peanuts, roasted
10gm white peppercorns
4 tablespoons cooking oil
50g tamarind paste
120ml water
5 dried chillies
20gm belacan (dried shrimp paste)
1 clove garlic, finely chopped
50gm palm sugar
50 hako (black shrimp paste)
1 teaspoon red peppercorns

Method
1. Grind roasted peanuts together with white peppercorns and set aside.
2. Blend garlic, dried chillies and belacan with 20ml of water. Set aside.
3. Heat up 50ml of water and dissolve palm sugar. Set aside.
4. Heat 2 tablespoons of cooking oil and fry tamarind paste for one minute on a low heat. Add 50ml of water and cook for a while. Let it cool and stain.
5. Heat up the rest of the cooking oil and fry the chilli belacan mixture until fragrant. Add tamarind mixture, palm sugar water and hako and bring to boil.
6. Reduce heat and add peanut-peppercorn mixture and red peppercorns and simmer till the sauce thickens to the desired consistency.

STT: Marinated fish with peppercorns and lemon juice

MARINATED FISH WITH PEPPERCORNS AND LEMON JUICE
Like the prawn and umai, this marinated fish dish is served as an appetiser. Serves 4.

Ingredients
300gm fillet of fish (e.g. tapa, red snapper, sea bass or any white firm fish)
salt and ground white pepper
1 teaspoon green peppercorns, crushed
2 teaspoons chopped coriander leaves
4 teaspoons olive oil
juice of 2 lemons

Method
1. Clean fish and remove skin. Place in the freezer until slightly frozen Remove and slice thinly.
2. On a tray, sprinkle some salt, ground white pepper and half of the green peppercorns, chopped coriander leaves, lemon juice and olive oil.
3. On top of that, spread a layer of fish slices. Make sure the slices do not overlap. Finally, sprinkle the remaining half of the ingredients on top.
4. Place in the fridge for a couple of hours.
5. Serve slightly chilled with salad.

STT: Prawn Avocado Cornets

PRAWN AVOCADO CORNETS
The creamy texture of avocado combines well with prawns and makes an unusual filling for the cornets. Serves 4.




Ingredients
12 spring roll skins
2 avocados
12 prawns, cooked and shelled
1 teaspoon olive oil
1 teaspoon lemon juice
salt and freshly ground white pepper
a few leaves of lettuce
50gm carrot, julienned
50gm cucumber, julienned
50gm tomato, julienned

Method
1. Peel the avocados and cut into 8 small fans. Puree the rest of the avocado.
2. Dice 8 prawns and mix with the pureed avocado, olive oil, lemon juice, salt and pepper.
3. Place the mixture on the spring roll skins and roll up into cornets.
4. Serve 3 cornets to a plate and garnish with lettuce leaves, avocado fans, prawns and julienned vegetables.

STT: Coconut Pepper Prawns with curry sauce

COCONUT PEPPER PRAWNS WITH CURRY SAUCE

Deep-fried prawns, served with sweet provocative curry sauce, make a spicy snake. Serves 4-6.

Ingredients

12 large prawns, shelled except the tails

1 egg beaten

20gm flour

Mixture A

50gm grated coconut

50gm breadcrumbs

2 tablespoons green peppercorns, chopped

Method

1. Coat the prawns with flour.

2. Dip the flour-coated prawns into the egg and then into mixture A. Deep fry.

3. Serve with curry sauce.

CURRY SAUCE

Cooking oil

1 medium size onion, chopped

1/4 apple, chopped

Mixture B

1 teaspoon curry powder

3 cardamons, crushed

1/4 teaspoon fennel seeds

1 teaspoon white peppercorns, crushed

2 star anise

2cm cinnamon stick

50ml pineapple juice

250ml chicken stock

Method

1. Heat some cooking oil in a frying pan and saute the onion. Add the apple and fry together for a while.

2. Add mixture B and fry until fragrant.

3. Pour in the pineapple juice and chicken stock and cook till the apple and the onion are soft.

4. Liquidise and strain.

STT: Chicken Salad with coconut dressing

CHICKEN SALAD WITH COCONUT DRESSING
This tropical fruit and meat salad should be quite delightful for those looking for a nutritious low-calorie one-dish meal. Serves 4.

Ingredients
300gm boiled chicken, cut into cubes
80gm cubed pineapple (fresh or canned)
20gm raisins
30gm roasted cashew nuts
1 teaspoon red peppercorns
2 tablespoons green peppercorns, chopped

DRESSING
60ml coconut juice
2 teaspoons lime juice
2 tablespoons salad oil

Method
1. Pour coconut juice in a pan, bring to boil and reduce to 1/3.
2. Remove from heat and let it cool.
3. Add lime juice and slowly whisk in the salad oil.
4. In a bowl, mix boiled chicken with pineapple cubes, raisins, cashew nuts, red peppercorns and chopped green peppercorns.
5. Add in coconut dressing.
6. Serve with papayas.

STT: Cucumber Salad

CUCUMBER SALAD

A simple salad you can serve with meat or seafood dishes.

Ingredients

2 cucumbers

100gm sugar

2 tablespoons vinegar

a few white peppercorns, crushed

Method

1. Cut the cucumbers into four halves and take out the seeds.

2. Peel and shred two halves of the cucumber and mix with the rest of the ingredients.

3. Leave it to drain.

4. Place mixture in the remaining two halves to make 'cucumber boats'.

VEG: Vegetable Tempura

VEGE-

TABLE TEMPURA

Tempura, is a Japanese one-dish meal of prawns, squid, white fish and vegetables, deep fried in a thin batter. Traditionally, tempura is served with a soya sauce dip, with grated radish stirred into it. Here, we present a vegetable tempura with a piquant dip of tomato chutney and green peppercorns. Serves 4.

Ingredients

4 abalone mushrooms, halved

4 button mushrooms

1 green capsicum, cut into eight

4 spring onions, cut into 4cm lengths

4 carrots, cut into wedges

4 sticks of celery, cut into 4cm lengths

1 mustard green

Tempura batter

cooking oil for deep frying

Method

1. Dip cut vegetables in tempura batter and deep fry.

2. Serve with tomato chutney and green peppercorns.

TEMPURA BATTER

2 teaspoons baking powder

2 cups flour

1 cup cornflour

3 cups iced water

2 drops pepper oil

salt

ground white pepper

TOMATO CHUTNEY WITH GREEN PEPPERCORNS

1/2 cup cooking oil

1 onion, chopped

A 2 cm cinnamon stick

4 dried red chillies

1 star anise

4 cloves

30gm green peppercorns

4 cardamoms

7 gherkins, cut into thin strips

1 kg ripe red tomatoes, pureed

1&1/2 cup vinegar

1/2 cup sugar

a pinch of dill

Method

1. Heat up oil and add in the onion and all the spices in A. Stir for a while.

2. Add in the gherkins. Cook for 5 minutes.

3. Put in pureed tomato, vinegar, sugar and a pinch of dill.

4. Simmer until mixture thickens.

VEG: Vegetable Strudel with peppercorns

VEGETABLE STRUDEL WITH PEPPERCORNS
Most of us are acquainted with apple strudel. Here is a strudel with a difference, filled with vegetables and given an extraordinary lift by the peppercorn-studded pastry.


FILLING
120gm white turnip
120gm carrot
80gm celery
180gm broccoli
140gm cauliflower
10gm green peppercorns
40gm abalone mushrooms
30gm butter

MOUSSE
60ml cream
20gm white turnip
20gm carrot
20gm celery
20gm broccoli
20gm cauliflower
1egg beaten
salt
ground white pepper
white breadcrumbs
melted butter

Method
1. Dice the vegetables for the filling and boil in salt water. Drain and mix with peppercorns, sliced mushrooms and butter.
2. In a pan, boil the cream with the vegetables for the mousse till soft. Add beaten egg into the mousse. Then, mix in the cooked diced vegetables. Season with salt and pepper.
3. Roll out the strudel dough into a thin sheet and sprinkle with white breadcrumbs. Place the vegetable filling on top.
4. Roll up and placed on a buttered tray. Brush with melted butter. Bake in a moderate oven for 25 minutes.

STRUDEL DOUGH
150gm flour
1/3 teaspoon salt
4 teaspoons cooking oil
80ml warm water
1/2 teaspoon peppercorns, crushed

Method
1. Mix flour, salt, oil, pepper and water to form a medium hard dough. Rest dough for 1 hour.

SSP: Pickled Sweet Peppercorns

Ingredients
500gm fresh green peppercorns
1kg brown sugar
1 litre water
juice of 1 lime

Method
1. Wash and drain the peppercorns.
2. Boil sugar with 1 litre of water. Add in the lime juice and boil till it forms a syrup. Let it cool. Add the peppercorns and leave for 2 days.
3. Then, remove the peppercorns and boil the syrup again. Let it cool. Put back the peppercorns and let it steep for another 2 days.
4. Repeat the process after 2 days.
5. The pickled sweet peppercorns is ready for serving after one week.

VEG: Pumpkin and Sweet Potato stew with pickled sweet peppercorns

PUMPKIN AND SWEET POTATO STEW

WITH

PICKLED

SWEET

PEPPER

CORNS

(see SSP:

stocks, sauces and pickles)

Ingredients

20gm dried prawns

1 chilli

1 onion

1 clove garlic

100gm sweet potatoes

100gm pumpkin

150gm changkok manis (or spinach)

1 tablespoon cooking oil

100gm santan

1/2 teaspoon pickled sweet peppercorns

salt

Method

1. Pound together the dried prawns, chilli, onion and garlic.

2. Cut the potatoes and pumpkin into 1cm cubes.

3. Wash and clean the changkok manis or spinach.

4. Heat the cooking oil in a deep pan and fry pounded ingredients. Add santan and let it boil. Then add sweet potatoes and pumpkin.

5. After all have softened, add the changkok manis and peppercorns. Cook for another minute. Season with salt.

VEG: Creamed Spinach with pepper

Spinach is a very healthy vegetable, rich in iron and vitamin A.

Ingredients
1kg spinach
20gm butter
1 shallot chopped
1 clove garlic, chopped
3/4 cup cream
a pinch of nutmeg
ground white pepper

Method
1. Wash and remove thick stalks from spinach leaves.
2. Blanch the spinach in boiling water. Remove and dip in iced water to refresh.
3. Press water out from spinach. Chop finely.
4. Saute the shallot and garlic in butter. Add the cream and reduce until it thickens.
4. Add the chopped spinach. Season with nutmeg, salt and pepper.

VEG: KangKong with salted fish roe

KANG

KONG

WITH SALTED FISH ROE

Ingredients

400gm kangkong

4 teaspoons cooking oil

1 teaspoon sesame oil

1/2 teaspoon chopped garlic

1 shallot, chopped

1/2 teaspoon white peppercorns, crushed

20gm salted dried fish roe, fried and sliced

1 chilli, shredded

a few drops chilli oil

salt

Method

1. Heat both the oils in a wok. Suate the garlic, shallots and peppercorns.

2. Put in the kangkong, fry for two minutes and then add the fish roe. Season with salt.

3. Place on platter and sprinkle with chilli oil and shredded chilli.

VEG: Long Beans fried with dried coconut

LONG BEANS FRIED WITH
DRIED COCONUT


A simple dish of stir-fried long beans, white cabbage and beansprouts that makes a good complement to a plate of rice.

Ingredients
80gm grated coconut (if unavailable, use dessicated coconut)
1 teaspoon belacan
1/2 teaspoon black peppercorns, crushed
1 teaspoon brown sugar
200gms long beans, blanched
100gm cabbage, sliced and blanched
50gm beansprouts
salt
1/2 chilli, julienned

Method
1. Fry grated coconut without oil till light brown stirring constantly.
2. Add belacan, peppercorns and sugar and fry together for five minutes under low heat.
3. Add vegetables and fry for a further two minutes.
4. Sprinkle with chilli and serve.

VEG: Paku or Midin

PAKU OR MIDIN

Paku and Midin are wild ferns. The shoots of these ferns are crisp and taste very sweet. They can also be served cold, mixed with a piquant sauce of belacan, chilli and santan.

Ingredients

2 tablespoons cooking oil

2 shallots, sliced

2 cloves garlic, chopped

20gm dried prawns

1/2 teaspoon black peppercorns

1 teaspoon belacan

500gm paku or midin

1/4 cup chicken stock

Method

1. Heat the cooking oil in a wok and fry shallots, garlic, dried prawns, peppercorns and belacan till fragrant and brown.

2. Add vegetables and fry for a while before adding the chicken stock. Stir for a few seconds.

3. Serve hot.

MS: Fried Kwayteow in tomato sauce

FRIED KWAYTEOW IN TOMATO SAUCE

Kwayteow are flat smooth rice noodles. They can be fried in various styles or served in a soup with prawns and chicken meat. It is claimed that the best kwayteow comes from Ipon in the Malaysian state of Perak. Serves 4.

Ingredients
600gm kwayteow
2 tablespoons cooking oil
1 clove garlic, chopped
2 tablespoons light soya sauce
450ml chicken stock
150gm chicken meat, sliced
150gm cuttlefish, sliced
12 large prawns, shelled
3/4 cup tomato ketchup
10gm black peppercorns, crushed
salt and sugar to taste
150gm choy sum
cornstarch
sliced chillies and shredded lettuce for garnishing

Method
1. Heat the wok, add cooking oil and saute garlic. Then, fry the kwayteow in it. Add the soya sauce and stir until kwayteow is evenly covered. Remove and set aside.
2. Add chicken stock to the wok and bring to a boil. Put in the chicken, cuttlefish and prawns and stir.
3. Add tomato ketchup and the rest of the seasoning. Add the choy sum.
4. Mix some cornstarch with a little cold water and stir into the wok to thicken the sauce.
5. Divide kwayteow into four bowls. Pour sauce and ingredients over kwayteow.
6. Serve immediately.

MS: Nyonya Laksa

NYONYA LAKSA

The Nyonyas are a colourful and cultured people of Chinese ancestry who have assimilated Malay customs. This rich blend of their culture is reflected in their very own distinctive cuisine. Serves 4.

Ingredients
260gm beehoon
16 large prawns, shelled and deveined
50gm bean sprouts
10 fish balls, halved
1 cake hard bean curd, fried and sliced
50gm cucumber, julienned
mint leaves
1 red chilli, sliced
2 limau kasturi, halved
pepper sambal (see condiments)

Method
1. Soak beehoon in hot water till soft. Drain and set aside.
2. Cook prawns in water with a little salt. Drain and set aside.
3. Lightly blanch beansprouts and set aside.
4. Heat the fish balls.
5. Divide the beehoon, beansprouts, bean curd slices, cucumber, fish balls and prawns into four bowls.
6. Top with gravy and garnish with mint leaves and sliced chilli.
7. Serve with pepper sambal and limau kasturi on the side.

GRAVY
Ingredients
1kg mackerel
salt
a sprig coriander leaves
2 cloves
1/2 teaspoon white peppercorns, crushed
1 bay leaf
1 star anise
3 cardamons
A 10 gm fresh turmeric
12 dried red chillies
4 shallots
2 cloves garlic
40gm belacan
30gm dried prawns
4 tablespoons cooking oil
1/2 teaspoon coriander powder
3 stalks lemon grass, crushed
80gm lengkuas
300ml chicken stock
300ml santan

Method
1. In a large pot, boil mackerel in 500ml water together with salt, coriander leaves, cloves, peppercorns, bay leaf, star anise and cardamoms.
2. When fish is soft, strain stock and keep aside. Remove bones from fish and mash the flesh.
3. Pound ingredients A into a paste.
4. Heat cooking oil in a wok and fry the pounded ingredients until fragrant.
5. Add coriander powder, lemon grass and lengkuas together with the fish and chicken stock and boil for 20 minutes.
6. Add santan and allow to boil for a further two minutes. Remove the lengkuas and lemon grass, then add the mashed fish. Simmer gently to keep hot.