Vegetarian Mutton Curry

300g vegetarian mutton

100g potatoes

60ml thick coconut milk

250ml water

50ml evaporated milk

4-5 tbsp oil

Ground spice ingredients (A)

4 red chillies, seeded

5 dried chillies, seeded

2cm piece fresh turmeric

4cm ginger

30g galangal

4 candlenuts

1 tsp vegetarian belacan

1 tbsp coriander powder

2 tbsp curry powder

Spice ingredients (B)

3 cardamoms, smashed and use the seeds only

3cm cinnamon stick

1 star anise

2 sprigs curry leaves

Seasonings

½-1 tsp salt or to taste

¾-1 tsp sugar or to taste

Boil potatoes in salted water until done. Drain and peel the skin then cut into cubes.

Heat oil in a pot and fry ingredients (B) until fragrant. Add ground spice ingredients (A) and continue to fry until oil separates.

Pour in thick coconut milk and add vegetarian mutton. Stir well. Add water and bring to a simmering boil over a gentle low heat.

Once it comes to a boil, add the potatoes and evaporated milk. Stir in seasoning to taste, then dish out to serve.

Kuih Goyang or Kuih Ros

Kuih Goyang or Kuih Ros

150ml thick coconut milk

50ml water

85g castor sugar

Pinch of salt

100g plain flour

45g rice flour

Enough oil for deep-frying

Combine coconut milk, water, salt and sugar in a mixing bowl. Combine the flours and sift into the bowl. Mix everything gradually together until the sugar dissolves. Strain the mixture to remove any lumps and leave aside to rest for 10-15 minutes.

Heat oil in a small saucepan and place the kuih ros mould in the hot oil. Remove and dip three-quarters of the mould into the batter. Take it out and put the batter-coated mould into the hot oil, reducing the heat to low. Once the batter is semi-set, slowly release the kuih ros from the mould with a pair of chopsticks.

Allow the kuih ros to fry in the oil until golden brown. Dish out and drain on several layers of paper towels. Leave them to cool then store in an airtight container.

Lor Mai Kai

Pork-free Lor Mai Kai (Pork-free Steamed Glutinous Rice with Chicken)

400g glutinous rice, rinsed, soaked overnight and drained

600g chicken, chopped into bite-sized pieces

25g dried Chinese mushrooms, soaked and quartered

3 shallots, sliced

3-4 tbsp oil

Marinade (A)

2 tbsp oyster sauce

1 tbsp light soy sauce

¾ tsp thick soy sauce

1 tbsp ginger juice

1 tsp sesame oil

¾ tsp sugar

¼ tsp pepper

1 tsp cornflour

Seasoning (B)

1 tsp salt

¾ tsp thick soy sauce

1 tsp Chinese five spice powder

350-400ml water

Season chicken and mushrooms with marinade (A) for more than 30 minutes. Steam glutinous rice in a steamer for 40 minutes. Remove and set aside.

Heat oil in a wok and brown shallots or until fragrant. Add the pre-steamed glutinous rice and seasoning (B). Stir-fry well then pour in water to mix. Cover the wok and cook for 5-10 minutes. Dish out and leave aside.

In the meantime, lightly grease 5-6 small rice bowls. Place some marinated chicken and mushrooms in the bottom of each bowl. Fill with glutinous rice. Press down with the back of a rice ladle to fill up to three-quarters of the rice bowl.

Arrange on a steamer and steam lor mai kai over rapid boiling water for 40-45 minutes. Remove and serve immediately.