CURRY AMBAL

INGREDIENTS:
1 kg ambal
1 1/2 tbsp curry powder mix with some water to become paste
1 lemon grass
2 cloves of garlics..mince

methods:
1. heat wok, put in the lemon grass and minced garlics.. stir for a while.
2.  (small fire)pour in the curry paste.  stir till fragrant.
3.  pour in the fresh ambal.  mix well.
4.  pour in 50-100ml of water. stir to blend.
5.  do not over cook.
6.  turn to big fire and cook for about 5 mins.
7.  add salt to taste and serve .

* this is my 1st attempt to cook curry sambal.
* i prefer ambal cook in spicy soy sauce with lemon grass and ginger..simple & yummy!!

CRUNCHY WILD BETEL LEAVES

INGREDIENTS:

A.  wild betel leaves @ daun kaduk

      (wash & drain)

image taken from google

B: 100 ml water

     50g all purpose flower/ self rising powder

     10g rice flour

     some salt

C.  oil to deep fry

Methods:

1.  mix batter B well.

2. dip the wild betel leaves in the batter and deep fry in hot oil.

* make sure your oil is hot enough.

My ABC soup

 INGREDIENTS:
2 fresh corns cut into 4 small chunk each
2 medium size carrot cut into smaller pieces
4-5 black & white fungus: soak in water then cut into smaller strips
6-7 large red dates
6-7 pork ribs
a few slices of old ginger
2 cloves of garlic, just hit it abit with the knife
water 1 1/2 - 2 litre depend how much soup you want
salt to taste


methods:
1.  let the water boil 1st before throw in all the ingredients.
2.  cook until the meat is soft /come out from the bone with medium fire.
3.  add salt  before serving.