COCKLE RENDANG

200 gm cockles cooked
50 ml concentrated coconut milk
1 turmeric leaf finely cut
3 tbsp toasted coconut
( See recipe below )
1 tsp fish curry powder
¼ tsp garam masla powder
Salt to taste
Sugar to taste
Oil for cooking

Things to grind:

15 dried chilies
2 onions
5 cloves garlic
5 cm ginger
1 stalk lemon grass
2 cm galangal
1 cm fresh turmeric

METHOD:

Heat up oil, add in grinded paste &
fry till oil comes up.

Add in curry powder & stir for 2 minutes.

Add cockles, salt, sugar & coconut milk.

Once it start to boil add toasted coconut,
garam masala, turmeric leaf, mix well.

To make tosted coconut (Kerisik):

Need shredded, fresh coconut.

Toast the shredded coconut in a dry (no oil required), non-stick pan over medium heat, stirring frequently until the coconut is golden brown.

Remove from fire, slightly cool then pound the toasted coconut or you can also blend it in a spice mill.

 (Can use canned desiccated coconut if fresh ones are not available in your area, but the cooking time will be shortened for this)

EASY MUTTON KURMAH

Ghee / oil for cooking

1 tbsp mix spices

( cinnamon, cardamom, cloves,

star anise, bay leaf )

1 onion chopped

1 red chill cut

1 green chilly cut

Curry leaves

500 gm boneless mutton cut

2 potatoes peeled & cut

Salt to taste

1/2 tsp ginger & garlic paste

¼ tsp turmeric powder

( All cooked together )

Things to grind:

Ginger

Garlic

Green chilly

Birds eye chilly (green)

Onion

( Add to your taste )

1 cup coconut milk

2-3 tbsp kurmah powder

½ tsp white pepper powder

 Coriander leaves for garnishing

METHOD:

Heat up ghee / oil fry mixed spices.

Add onion & fry until light brown colour

add curry leaves, both chilies.

Add grinded paste, kurmah powder & 

stir for 2 minute.

Add cooked mutton, pepper powder & 

coconut milk & boil for 2 minutes.

Garnish with coriander leaves.

PUMPKIN MUFFIN

200 gm pumpkin

( cooked & mashed )

200 gm castor sugar

200 gm plain flour

2 large eggs

5 gm soda bicarbonate

10 gm baking powder

90 ml milk

60 ml corn oil

METHOD:

Mix sugar & pumpkin until sugar dissolved.

Add in flour, baking powder, soda bicarbonate.

Add in milk, corn oil & mix well .

Pour the mixture into muffin paper cups.

Bake for 180◦C for 25-35 minutes or till cooked.