Masala fried brinjal
Slice two brinjals, mix with 1 tsp turmeric powder, some meat curry powder (as needed), 2 tsp rice flour, 1 tsp cornflour, 1/2 tsp crushed black pepper and salt. Deep fry till crispy and tuck in.
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Nyonya prawn sambal. To make: blend/pulse 1/2 inch fresh turmeric, 1/2 inch ginger, 5 shallots, 1 lemongrass, 1 tomato, 1/2 inch roasted belacan/shrimp paste, 3 fresh red chillies and 3 dried red chilies to a smooth paste. Heat 1/4 cup oil and fry paste till aromatic and oil splits.

Add 6 large/medium size prawns (devein without removing the skin and head). Stir in. Add enough water for gravy and to cook prawns. Season with palm sugar, salt and lime juice. Stir. Once gravy thickens and prawns are cooked, combine in 3 to 4 thinly sliced kaffir/limau purut leaves. Stir and dish out.
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French beans with turmeric and eggs. To make: thinly slice one bunch of beans. Mix with 1 tsp chilli powder, 1 tsp turmeric powder, 3 sliced shallots, 1 tsp cumin seeds and salt.

Heat 2 tbsp of oil and tip beans mixture inside. Stir and cook to soften. Push beans aside and pour 2 lightly beaten eggs in the centre. Pour a little oil on top if needed. Lightly scramble eggs and fold over beans. Stir and dish out.
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