Banana Leaf Steamed Fish (Pepes Ikan)

500g ikan kembung (horse mackerel) or ikan selar (scad)
3/4 cup thick santan (coconut milk) from 1/2 coconut
1 tbsp salt
4 tbsp oil
some banana leaves, softened
Spices, ground :
10 red chilies
10 shallots
5 pipe garlic
1 cm lengkuas (galangal)
1 cm kunyit (saffron)
10 buah keras (candlenuts)
1.5 cm cube toasted belacan (shrimp paste)
1 daun limau purut (kaffir lime leaves)

Clean and season the fish with salt and leave for about 10 minutes. Steam fish till cooked (about 10 minutes). Leave to cool before removing the bones.

Heat oil, add ground spices and saute till fragrant. Add thick coconut oil, salt to taste and bring to boil. Dish up. Mix the fish meat with spices carefully, taking care not to break up the meat too much.

Wrap with banana leaves and steam for about 15 minutes.
Serve hot or cold with rice.

Crispy Fish Wontons (Pangsit Goreng Isi Ikan)

100g peeled green prawns
200g fish fillets, chopped
1 clove garlic, crushed
2 green shallots, sliced
2 tsp soy sauce
1 egg
1 packet wonton skins
peanut oil for cooking

The Sauce ;
2 tbsp soy sauce
2 tbsp water
1 clove garlic, crushed
1/2 tsp root ginger, grated
1/2 tsp palm sugar or brown sugar

Combine prawns, fish, garlic, shallots, soy sauce and egg in a food processor. Process mixture until smooth. Place spoonfuls of mixture in the centre of each wonton skin.

Brush the edges with a little water. Fold skin in half to form a triangle and press edges lightly to seal.

Combine ingredients for sauce in a small dish and set aside. Heat oil in a wok and cook wonton for 1-2 minutes or until golden and crisp.

Serve with wonton sauce.

Spicy Snake Beans Saute (Tumis Kacang Panjang Pedas)

250g snake beans, trimmed
2 tsp peanut oil
1/2 cup chicken stock
1 stalk lemongrass, bruised

Paste:
2 medium red chilies, deseeded and sliced
2 French shallots, chopped
2 tsp root ginger, chopped
2 tsp garlic, chopped

Grind or pound paste ingredients in a mortar with pestle, or in a small food processor. If using a food processor you may need to add a little oil.

Heat oil in a wok or frying pan. Add paste and cook for 1-2 minutes. Add stock and lemongrass. Bring to the boil. Add beans and cook for 8-10 minutes or until beans are tender.

Serve warm.

Spicy Saute Shrimp (Udang Bumbu Pedas)

2 lbs medium shrimp (peeled and deveined)
2 tablespoons olive oil
4 medium red chilies (sliced)
1 medium shallot (sliced)
1 garlic clove (sliced)
1 tablespoon brown sugar
1 tablespoon tamarind paste (dissolved in water)
1/4 cup water
1/2 inch gingerroot (sliced)
1 teaspoon salt
1 small tomato (chopped)
steamed rice (to serve)

Saute shrimp in 1 tablespoon oil over moderate heat for 2 minutes, then set aside.

In small food processor, blend shallot, garlic, chiles, sugar, tamarind liquid, ginger, salt and tomato to form a paste.

Heat remaining oil in pan, then stir-fry paste over moderate heat for 2-3 minutes.

Add shrimp, cook 2 minutes more.

Serve warm.