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1. Assam Laksa
2. Pisang Lepat
3. Cocquilles St Jacques (Scallops)
4. Tiramisu

Assam Laksa

Ingredients

1 lb mackerel fish boiled and set aside flesh, strained
1 pack dried laksa noodles boiled till soften

Soup Ingredient

8 cups water, 12 dried red chillies
5 fresh red chilly, 8 small shallots
2 teaspoon belacan, 1 stalk lemon grass (use only white part, about 6 ins)
1 teaspoon salt
2 tablespoons sugar, galangal
Added to soup :
1 teaspoon fishsauce
tamarinf (about golf ball size)
5 pieces assam keping
1 bunck polygonum leaves / vietnamese mint leaves (daun kesum/daun laksa)
2 ginger buds halved

Garnish

1 cucumber ( julienned)
1 bunch mint leaves (use only the leaves)
1 bunga kantan (cut into small pieces)
1 red onion (sliced thinly)/3-4 bird's eye chilly (cut into small pieces)
1 small pineapple (cut into short strips)

How? Easy ....
Boil 8 cups water, add in the fish, tamarind juice and blended sop ingredient and boil for about 10 mins.
Add daun laksa keping and boil in low heat.
Serve noodle with soup and garnish

Ingredients :

12 scallops, 20gm melted butter, 1 small bunch

of parsley and coriander leaves, 4 cloves garlic,

3 tablespoons breadcrumbs (chapelure).

Method:

1. Chop up garlic, parsley and coriander and mix

in softened butter.

2. Place scallops in a baking tray.

3. Spread evenly the mixture of butter, garlic,

parsley and coriander over the scallops.

4. Place the tray in a preheated oven (temp. 180°C) and

bake for 12 minutes.

5. Serve with rice or potatoes.