Chicken Rendang

- 1 medium chicken cut into 12 pieces

Item A (Blend)
- 6 medium onions
- 4cm ginger
- 6 cloves garlic
- 4 red chili (fresh)
- 15 dry chili
- 4 candelnut

Item B
- 1/2 coconut grated, fry and pound
- 1 stalk lemon grass
- 1 stalk lemon leaf
- 1 cup coconut cream (240ml)

Add oil in wok.
Add Item A and fry until brown.
Add chicken and add Item B. Cook it until dry.
Add salt to taste.

Serve with rice.

Fish Curry

- 1kg fish
- 6 brinjal
- 1 tomato (cut into wedges)
- 6 tbsp curry powder
- 1 tbsp tumeric powder
- 2 tbsp tamarind juice or juice of 1/2 lime
- 1/2 cup (120ml) of coconut cream

Item A(pound)
- 6 medium onions
- 6 cloves garlic

Marinate fish with tumeric powder and fry 1/2 cook (keep aside).
Add oil in a big pot.
Add cinnamon until smell then add Item A. Cook it until brown.
Add curry powder and cook it until oil separate then add a bit of water.
Add fish, brinjal, tomato, coconut cream, tamarind juice. Bring it to boil.
Add salt to taste.

Serve with rice.

Chicken Masala

- 1 medium chicken cut into 12 pieces
- 4cm cinnamon

Item A
- 1 tbsp coriander powder
- 6 tbsp curry powder (chicken or meat curry powder)
- 1 tbsp soya sauce
- 2 tbsp coconut cream
- 1 big onion cut round

Add oil in a big pot.
Add cinnamon and chicken until half cook.
Add Item A and a bit of water. Simmer until chicken is cook.
Lastly add salt to taste.

Eat with rice.