Ingredients
Pudding

100 g rice flour
1/2 teaspoon salt
650 ml coconut milk
2 pandan leaves, shredded
Sauce

200 g palm sugar, shaved
50 g granulated sugar
250 ml water
1 screwpine leaves

Directions

Mix the rice flour with half of the coconut milk and salt.
Put to boil the other half of coconut milk and pandan leaves.
Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.

Sauce :

Put to boil all of the ingredients.
Ladle the pudding into bowls, pour the sauce on top. Serve warm.

Ingredients

1 cup regular pancake mix or buckwheat pancake mix
2 eggs or 1/2 cup Egg Beaters egg substitute
1 cup light coconut milk
3 tablespoons mini chocolate chips
1/4 cup artificial sweetener
1/2 cup unsweetened dried shredded coconut


Directions

• Mix all ingredients together until batter has a smooth consistency with no lumps.
• Batter should not be too thin or too thick.
• Pour 1/4 cup batter (or less if you want smaller pancakes) at a time onto a preheated lightly oiled griddle or pan.
• Cook until golden brown,(lots of air bubbles appear on top of pancake) flipping once.
• Serve immediately.

Ingredients:

• 2 teaspoons peanut oil
• 1 1/2 teaspoons dried crushed red pepper flakes
• 4 scallions, chopped
• 2 tablespoons dark brown sugar
• 4 tablespoons rice wine vinegar
• 1 teaspoon sesame oil
• 3 tablespoons soy sauce
• 1 teaspoon ginger
• 1 clove garlic, pressed
• 1 cup chunky peanut butter
• 1 cup chicken broth
• 1 lb of cooked egg fettuccine pasta

Garnish

• 1/2-1 cup toasted peanuts chopped scallions
• 1 medium cucumber, seeded and thinly sliced
• 1 sweet red pepper, thin strips
• 1/4 cup shredded coconut
  

• Heat oil and add red pepper flakes.
• Cook over low for a minute or two.
• Add the 4 chopped scallions and saute for a minute.
• Remove from heat and stir in the brown sugar, rice vinegar,sesame oil, soy sauce, ginger and garlic.
• Return pan to low heat and add peanut butter a bit at a time.
• Stirring constantly add chicken broth until hot.
• Place cooked fettucini in large shallow bowl and pour the hot peanut sauce over and toss.
• Sprinkle with toasted peanuts and scallions.
• Place cucumber slices and red pepper strips around pasta.
• Sprinkle with coconut if desired.

Ingredients

• 1 lb of clams
• 5 shallots
• 2 spoons of sweet soy sauce
• 1 lime
• salt and pepper.

Direction

Boil clams. After they are done, let it cool. Take the meat out. Slice shallots Mix shallots, soy sauce, and lime juice with the clams Add salt and pepper to taste Put clams in skewers, barbecue for a little bit

Ingredients

• 1 lb Medium prawns
• 1 c White wine
• 1 1/2 tb Smooth peanut butter
• 2 tb Safflower oil
• 1 1/2 tb Light honey
• 2 tb Low-sodium soy or tamari -sauce
• 2 ts Rice vinegar
• 1/2 ts Dark sesame oil
• 1/2 ts Cayenne pepper
• 1 tb Green onion; minced
• 1 1/2 ts Ground coriander
• 1/2 ts Ground cumin
• 4 c Steamed rice; (optional)

Directions

1. Wash prawns, peel, and devein. Place in a large saucepan with wine. Cook over medium-high heat until they turn bright pink. Set aside.
2. In a small bowl mix together peanut butter and safflower oil until smooth. Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion, coriander, and cumin. Mix well, then add prawns. Place prawns and sauce in saucepan and reheat. Serve over steamed rice (if desired).

Ingredients

• 1 3/4 lb Lamb, fresh
• 2 Onion
• 3 Thai chile
• Ginger, fresh; 3/4" knob
• Lemon grass root, 1/2" knob
• 1 Lemon grass, stem
• 2 Garlic clove
• 8 Macadamia nut
• 2 Tomato, ripe
• 1/3 c Oil
• 1/2 ts Cardamom, ground
• 1/2 ts Cumin powder
• 1/2 ts Turmeric
• 1/4 ts Fennel powder
• 1 Cinnamon stick; 2"
• 4 Cloves, whole
• Salt; to taste
• Pepper, black; to taste
• 4 c Coconut milk

Calories per serving: 553
Fat grams per serving: 26

Directions

Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon root and lemon grass. Crush the garlic and grind the macadamia nuts. Skin the tomatoes and cut the flesh into small dice. Heat the oil in a large pan, add the onion, chiles and garlic and saute until the onion becomes translucent.
Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently. Add the spice powders, cinnamon stick and cloves and season to taste with salt and pepper. Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer until the meat is very tender; approximately 45 minutes. Serve immediately with steamed rice.

Ingredients

• 1 Broiler or fryer Chicken with skin, approx. 450g.
• 2 t Salt
• 1 lg Onion, chopped finely
• 3 Cloves garlic, chopped
• 3 T Oil
• 1 T Coriander
• Pinch of chopped ginger
• 1 t Ground lemon grass
• 2 c Coconut milk
• 1 Salam leaf

Directions

Cut chicken into serving portions and rub with salt.

Fry onion and garlic in oil until lightly brown. Now, add coriander, ginger and lemon grass. Stir well for about 1 minute.

Add chicken, mixing thoroughly so that chicken absorbs the spices. Add coconut milk and salam leaf. Cover tightly and cook over medium heat for about 40 minutes. Serve with rice.

Ingredient

• 1 1/2 Lb, cleaned weight fish
• 6 Shallots or 1 lg Onion
• 2 Cloves garlic
• 2 ts Ground coriander
• 1 ts Ground ginger
• 1/2 ts Powdered lemon grass or 1 Blade fresh, lemon grass
• 1 ts Chilli powder
• 1 Salam leaf or bay-leaf
• 1/2 ts Turmeric
• 1/2 c Tamarind water
• 1 c Of thick santen (coconut -milk)
• 2 tb Vegetable oil
• Salt
• sl Cucumber
• Mint

Direction

It is better to select a white fish with firm flesh, such as haddock, angler-fish, swordfish or dogfish. In Australia the various fish known as whiting would be a good choice. Americans might like to use snappers.

Whatever fish is used, it can be cut into small cubes or slices before frying. Heat a little oil in a heavy frying-pan, and carefully brown the fish in it. Meanwhile, in another frying-pan, fry the chopped shallots (or onion) and garlic until tender. Stir in the chilli, ginger, turmeric, coriander, lemon grass, salam, salt and tamarind water. Let this mixture simmer for 10 minutes, then put in the fish. Cover, and simmer for another 10 minutes.

Add the santen and cook for a further 5 minutes. Serve hot, garnished with very thin slices of cucumber and chopped mint. (Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking.) Incidentally, the same kare can be made with prawns. There is no need to fry the prawns separately; but fry them in the mixture of onion, etcetera for a few minutes before you put in the tamarind water. Makes 4 servings.