Ingredients:
Olive oil – 5 tbsp
Garlic – 1 bulb
Onion – 5 bulbs
Young Ginger – 1 inch
Curry powder – 3 tbsp
Star anise, clove, cardamom – a pinch of the mixture
Cinnamon – 1 stick
Curry leaves – 5 – 10 leaves
Fish – mackerel / tenggiri / salmon / ikan merah (either one or the big fishes can be mixed)
Tomato – 3 pieces
Green chilli – 5 pieces
Carrot – 2 pieces
Fresh milk – 1 cup
Water – 3 cups
Lemon juice – 1/2 piece
Brown sugar – 1 tbsp
Salt – 2 tsp

Directions:
1. Heat the oil
2. Add the garlic, onion, Ginger, star anise, cardamom, clove and curry leaves. Fry until golden brown.
3. Mix the curry powder with water. Stir until dissolved. Add the mixture into the pot and fry until it changes to a darker brown. Stir to make sure it doesn’t burn.
4. Add milk and water to boil.
5. Add the fish, tomato, fish, green chilli and lemon juice. Close the pot and bring to boil.

Serve with rice, brown rice or bread. Enjoy!

Ingredients:

• 1 kg beef
• 1 1/2 cup thick coconut milk (from approximately 1 1/2 coconut)
• 1 handful fresh turmeric
• 1 handful chili padi
• 1 handful asam belimbing
• 3 tsp salt
• 2 cups water

Method

• Divide beef into 4 parts of approximately 250gm each. Grill in a 200 degrees Celsius oven for 50 minutes. *You may choose to salai (BBQ) with charcoal on a BBQ grill or classic clay stove.
• Cut into small pieces thinly.
• Blend chili padi and turmeric
• Cook the beef with boiled water, chili padi and turmeric until tender
• Cut asam belimbing into two.
• Add asam belimbing, coconut milk and salt.
• Stir and let it boil for a while. *Always stir after adding coconut milk to avoid appearance of coconut oil