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Delicacies - Menus for September 2000

Menu #1


Headless prawns - 400 gms
Finely chopped onion - 1 cup
Fresh grated coconut - 1/2 cup
Dry red chili whole 8 - 10
Coriander seeds - 1 Tbl.sp
Cumin seeds - 2 tsp
Cloves - 8 - 10
Cinnamon - 1 small piece
Malt Vinegar - 2 Tbl.sp
Garlic paste 1 Tbl.sp
Ginger paste 1 Tbl.sp
Coconut - 1/2
Oil - 3 Tbl.sp
Salt to taste

1 Wash and devein prawns.
2 Make a paste of cinnamon, cloves, cumin seeds, coriander seeds, whole red chillies and coconut with vinegar.
3 Heat oil in a kadhai.
4 Add chopped onions and cook for about 5 minutes until light brown.
5 Add prawns, ginger paste, garlic paste and ground masala.
6 Add a cup of water and cook on a high flame for 4-5 minutes or till prawns are tender.
6 Do not overcook prawns as they tend to become tough on overcooking.

Menu #2

Sweet & Sour Duck

(Chinese Dish)




Sweet & Sour Plum



Fine Black Sauce

Tick Black Sauce



2 Lime


  • Clean the Duck

  • Mix all the ingredients into a bowl, except the onion ( for big duck 7-8 sweet & sour plum and 3-4 for small duck)

  • Rub the duck in and out with the mixture

  • Cover the duck and leave it inside bottom of the freeze for 4 to 5 hours

  • Fried the onion & garlic till turn brownish and add with the left ingredients of the duck from the basin using a small fire

  • Put the marinated duck in the wok turn it side by side

  • Add water up to covered the duck and turn the fire small again for 1 hour to boil

  • Add salt/ajinomoto to taste

  • When cooked, put away the duck bring it to cold for cutting

  • Add lime on the gravy left and bring it to boil,

  • And spread the gravy on the cold duck

  • And its ready to eat

Contributed by Ms. Annie Chong, Kota Kinabalu, Sabah

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