Thai Prawn green curry with ulam raja. Ingredients
1 bunch ulam raja (to be served with prawn dish)
400g prawns (clean heads and keep in fridge to make stock for eg: prawn mee)
1/2 cup coconut milk
4 tbsp oil
salt.

For green paste blend
1 serai
I inch fresh turmeric/kunyit
1 handful coriander leaves
4 shallots
4 green chillies.

Method
Heat oil
fry green paste till oil splits
add prawn
stir and cook for 2 to 3 mins
pour coconut milk
season with salt and simmer till prawns are cooked.

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Cumin saffron rice.
Ingredients:
2 cups rice (rinsed)
1 1/2 tbsp ghee
1/2 tsp saffron strands (alternatively 1 tsp turmeric powder)
salt.

Heat ghee in rice cooker, fry cumin seeds for 2 to 3 mins, add rice, stir, pour 3 cups of water, saffron, season with salt and stir. Let it cook and fluff up.
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Kerala puli-inji (ginger chilli spicy condiment).
To make
add 5 finely chopped green chillies,
1 handful of finely chopped ginger (without skin),
1 tsp fenugreek/halba seeds,
1 tsp turmeric powder,
1 1/2 tsp plain chilli powder,
2 tbsp crushed palm sugar,
1 cup tamarind juice,
3 sprigs of curry leaves and
salt in a pan.

Simmer and cook till everything comes together for a thick mixture.
Remove from heat and combine in 2 tbsp gingerly oil and a pinch of asafotieda powder.
Note: taste or adjust ingredients as per taste.
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Carrot cabbage omelette:
2 eggs,
1/4 cabbage,
1/2 carrot,
3 shallots,
1 red chili (all sliced thinly), handful
Chinese parsley,
pepper,
salt and
oil.

Mix all together except oil. Heat oil (3 tbsp), fry both sides, segment and dish out.
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Ayam masak lemak budu (chicken in coconut & fermented anchovies).
To blend/ground:
2 red & 2 green chillies
1 inch fresh turmeric
3 shallots
1/2 inch ginger
4 garlic.

Others:
3/4 cup coconut milk
10 small chicken pieces
1 small piece palm sugar
1 turmeric leaf (sliced thinly)
2 tbsp budu
salt to taste.

Add blended ingredients, salt,chicken and 2 cups water, simmer and cook.
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