Recipe Malaysia

Main Ingredients: Prepare 300gm cooked rice and then dry under sunlight, 50g of fried groundnuts and 30g of fried sesame seeds (crushed).

Ingredients to make sweet sauce: 400g of castor sugar, 1 tablespoon of maltose, 150g of Delcol Reverse Osmosis water and 1 lime (squeeze juice and retain skin)

Cooking Tips for preparing sweet sauce:
1. Bring to boil over high flame before turning doen to low flame.
2. Keep stirring till it turns smooth and thick.

How to get know the sweet sauce has done to ready?
*Put one drop of sweet sauce in cold water and twiddle with finger. If it turned solid, turn off flame.

Cooking Tips:
1. Dissolve sweet sauce ingredients in a pot over low flame.
2. Heat cooking oil in wok. Deep dry dried rice till crispy.
3. Drain out the fried rice from oil, drip dry.
4. Combine fried rice with fried groundnuts (crushed), fried sesame seeds (crushed) and sweet sauce.
5. Mix it well and transfer into a square metal tray lined with aluminium foil.
6. Level out with wooden roller.
7. Cut it into small pieces when it is cool.
8. Be served.

*Important notes:
1. Rice must be cooked and dried before deep fry.

Ingredients A: 150g of long bean, 450g of red carrot, 4 cucumbers, 300g of cauliflower (cut into small pieces), 400g of cabbage (cut into small pieces) and 4 red chilies (cut into small pieces).

Ingredients B: 3 stalks of lemon grass, 50g of lengkuas, 20g of kunyit, 4 brown onions, 50g of buah keras, 20g of blacan, 300g of chilies paste.

Ingredients C: 500g of fried and crushed groundnuts, 100ml vineger, 400g of sugar, 100g of sesame seeds.

Methods:
1. Cut red carrots and long bean into short length.
2. Slice cucumber in halves lengthwise, scoop out center pulp. Cut the cucumber into short length too.
3. Blend all ingredients B. Put aside.
4. Bring to boil a pot of Delcol Reverse Osmosis water, add in 200ml vinegar and scald ingredients A for about 5 minutes.
5. Drain out all ingredients from water.
6. Heating the wok with adding 2-3 teaspoons of cooking oil in.
7. Stir fry blended ingredients B till fragrant.
8. Add in 100ml vinegar, 400g of sugar, 2 teaspoons of salt, and 200g of groundnuts. Stir fry briefly.
9. Pour in ingredients A, mix it well and dish out.
10. Garnish with sesame seeds and remaining groundnuts.

Ingredients: 300g minced mackerel, 100g minced pork, 75g minced prawn,salt, sesame oil, fish oil, pepper, 4 fried dough stick, mayonnaise and sesame.

Cooking Tips:
1. Mix 300g minced mackerel, 100g minced pork and 75g minced prawn together to form a paste.
2. Marinate the paste with 1 teaspoon salt, 1 tablespoon sesame oil, 1 teaspoon fish oil and pepper, stir it to homogenously.
3. Make a slit in the middle of the fried dough stick in half to form a pocket.
4. And then fill it with the marinated paste. In order to ensure the  paste stick well in a pocket, you  can press with a wet metal spoon.
5. Cut evenly into 4 parts of each fried dough stick.
6. Moisten some sesame on top of the paste.
7. Fry the done prepare filled fried dough sticks  in the hot oil for about 10 minutes.
8. Remove the fried dough sticks to a plate.
9. Add mayonnaise on the top of fried dough sticks.