Kolak

Ingredients:

• 300gr pumpkin
• 300gr taro
• 300gr cassava
• 500ml water
• a cup of coconut milk
• white sugar
• salt to taste
• 2cm fresh ginger or 1 teaspoon of ginger powder (optional)

Cooking tools:

• pot
• a ladle

Methods of cooking:

• Pour some water into the pot. Add in cassava, taro, ginger, white sugar and salt. Boil them until half done.
• Add in the pumpkin. Let it boil and cook fully.
• Pour coconut milk into the pan
• Simmer it. Carefully stir it occasionally. Wait until the milk is slowly boiling.
• Enjoy.

Fried rice

Ingredients:

• 2 bowls of cooked rice
• 4 cloves of garlic, finely chopped
• 2 eggs, whisked
• a teaspoon of sesame oil
• a teaspoon of soy sauce
• a teaspoon of tomato sauce
• a teaspoon of oyster sauce
• some vegetables (green cabbage, green peas, carrots – chopped)
• some deboned chicken/fish flakes, finely chopped (optional)
• salt to taste
• ground white pepper to taste
• three spoons of cooking oil
• diced cucumber and chopped chilli (optional)

Cooking tools:

• pan
• a spatula

Methods of cooking:

• Pour the cooking oil into the pan. Add chopped garlic and fry it lightly until you get the strong aroma
• Add the whisked eggs (and chicken/fish if you use any) into the pan and mix it with garlic thoroughly
• Add in the cooked rice. Throw in the vegetables. Mix it together. Reduce the fire.
• Sprinkle the salt, pepper. Splash it with sesame oil, soy sauce, tomato sauce and oyster sauce. Mix it all up until it’s all perfectly cooked.
• Serve it on a plate and garnish it with diced cucumber and chopped chilli.

Rice Grilled in Banana Leaves

Ingredients:

• 500gr long-grain rice
• a small cup of coconut milk
• 3 lime leaves
• deboned salted fish, grind it.
• some water
• salt to taste

Cooking tools:

• a pot
• a spatula
• some banana leaves

Methods of cooking:

1. Clean the rice thoroughly then put it into a pot.
2. Add some water into the pot, usually about 2 cm from the surface of the rice.
3. Add the salt, ground salted fish and lime leaves into the pot.
4. Cook the rice for about 30 minutes, or until there is only a little water in it. Occasionally stir it. During the last 10 minutes, cover the pot and simmer it until there is no more water.
5. Pour the coconut milk into the pot and mix it slowly with the rice. Cover the pot and simmer it until the coconut milk runs out.
6. Take some banana leaves, about 35 – 40cm, and lay it on the table. Spoon some rice and put it on top of the banana leaves. Roll the leaves to wrap the rice.
7. Grill the wrapped-rice on an open fire. Turn it around occasionally so that you can get the banana leaves a bit brown. The ‘burned’ banana leaves give the aroma to the rice.

Yellow rice

Ingredients:

• 500gr long-grain rice
• a small cup of coconut milk
• 3 lime leaves
• a pinch of turmeric/saffron powder
• some water
• salt to taste

Cooking tools:

• a pot
• a spatula

Methods of cooking:

1. Clean the rice thoroughly then put it into a pot.
2. Add some water into the pot, usually about 2 cm from the surface of the rice.
3. Add the salt, turmeric/saffron powder and lime leaves into the pot.
4. Cook the rice for about 30 minutes, or until there is only a little water in it. Occasionally stir it. During the last 10 minutes, cover the pot and simmer it until there is no more water.
5. Pour the coconut milk into the pot and mix it slowly with the rice. Cover the pot and simmer it until the coconut milk runs out.

Raisins rice

Ingredients:

• 500gr long grain rice
• 2 spoons of raisins/sultanas
• some water
• salt to taste

Cooking tools:

• a pot
• a spatula

Methods of cooking:

1. Clean the rice thoroughly then put it into a pot.
2. Add some water into the pot, usually about 2 cm from the surface of the rice.
3. Add some salt and raisins into the pan.
4. Cook the rice for about 30 minutes, or until there is only a little water in it. Occasionally stir it. During the last 10 minutes, cover the pot and simmer it until there is no more water.