Kuih pandan sago/screw pine cake.
Soak 200g/1 small packet in water for 1 hr,
in between change the water. After that, rinse under running water,
mix in 3/4 cup pandan juice (blend a few pandan leaves with water),
stir and
after 10 mins,
drain off juice.

Add 2 1/2 tbsp sugar and 3/4 tbsp cornflour,
mix,
put in tray,
steam till translucent (abt 20 mins),
remove,
cool down a bit,
cut and roll in fresh coconut (abt 1/2 cup) mixed with a pinch of salt.
#CookWithNavaK #KuihMuih #KuihSagoKukus

Kerang/cockle Thai style.
for the chilli paste: blend a few dried red chillies
2 green chillies
1 inch fresh kunyit/turmeric
4 shallots
1/2 inch roasted belacan.

Fry paste with 2 smashed serai/lemgrass in 1/4 cup of oil till aromatic and oil splits.
Season with palm sugar,
fish sauce,
salt and lime juice (these ingredients as needed).

Add 1 cup cockles (after cleaning and removing shells),
stir for a couple of times,
off the heat and
combine in some basil leaves.
#Thaifood #CookWithNavaK #ThaiCockles

Malaysian egg vegetable kurma - scented with pandan leaves, lemongrass, lengkuas/galangal, curry leaves and spices.

To make:
heat 2 tbsp coconut oil with 4 tbsp normal oil.
Sauté 5 smashed garlic and 5 smashed shallots.
Add kurma paste (about 2 tbsp kurma powder mixed with water). Fry over low heat till aromatic and oil splits.

Add 1 sliced tomato,
2 red chillies (slit),
3 or 4 knotted together pandan leaves,
1 smashed lemongrass,
2 sprigs curry leaves,
1 inch smashed lengkuas/galangal and
spices (2 star anise, 3 cloves, 4 cardamom and 2 sticks cinnamon).
Stir all together.

Add 3 sliced potatoes,
stir,
pour enough water for gravy and 1 tbsp black raisins.
Simmer till potatoes are 3/4 cooked.
Add corn (1 packet),
a few button mushrooms,
4 boiled eggs and salt.
Stir and simmer to soften the veggies and potatoes.
Off the heat and combine in 1/4 cup whisked yoghurt.
#CookWithNavaK #Malaysiankurma #vegetarian