Recipes

Kara Bamboo Shoot with Prawn
Ingredients:  
  • 600gm tiger prawns
  • 200gm picklebamboo shoot
  • 60gm shallot, crushed
  • 1 lemon grass, chopped
  • 10chili padi, crushed
  • 1 tumeric leaves, minced
  • 600 ml Kara coconut cream
Method:  
  1. Add in all the ingredients to mix well, except the prawn.
  2. Bring to boil, add in the prawn and simmer for 5 minutes. Serve hot.
 

 

Kara Hot and Spicy Crab
Ingredients:  
  • 5 crabs
  • 20 chili padi
  • garlic, crushed
  • shallot, crushed
  • cm fresh turmeric root, crushed
  • lemon grass, chopped
  • turmeric leaves, minced
  • tbsp cooking oil
  • 200 ml Kara coconut cream
  • alt & sugar to taste
Method:  
  1. Heat oil in work, add garlic, shallot, fresh turmeric root, lemon grass and chili padi, stir fry until fragrant.
  2. Add Kara coconut cream, turmeric leaves and seasoning stir until mixture boils and thickens.
  3. Add crabs, cover, cook 10 minutes, stirring occasionally.
 
Kara Coconut Cream Chicken Soup
Ingredients:  
  • 200gm chicken, cut into small pieces
  • lemon grass, chopped
  • fragrant lime leaves
  • 20 ml Kara coconut cream
  • onion, crushed
  • cloves garlic, crushed
  • cm ginger, crushed
  • cup hot water
  • 100gm abalone mushrooms
  • tsp pepper
  • tbsp cooking oil
  • coriander leave, chopped
  • alt & sugar to taste
Method:  
  1. Heat oil in a saucepan, add all the crushed ingredients and lemon grass stir-fry 5 minutes.
  2. Add in chicken and hot water brings to boil.
  3. Pour Kara coconut cream, fragrant lime leaves, abalone mushrooms and seasonings simmer another 2 minutes.
  4. Transfer to a bowl, garnished with coriander leave. Serve hot.
Kara Carrot Soup
Ingredients:  
  • 30gm butter
  • onion, chopped
  • celery stick, chopped
  • potato, chopped
  • 500gm carrots, chopped
  • tbsp grated fresh ginger
  • 50ml chicken stock
  • alt & pepper to taste
  • 80 ml Kara coconut cream
Method:  
  1. Add in butter, onion, potato and carrot into a pot. Cook with medium heat until softened, about 5 minutes.
  2. Then add in celery stick, ginger and chicken stock. Boil it.
  3. Slowly add in Kara coconut cream and stir well. Reduce the heat and simmer for 15-20 minutes.
  4. Season with salt and pepper. Serve hot.
Kara Deep Fried Banana Popiah
Ingredients:  
  • 5 popiah skin
  • 5 bananas
  • ½ tsp cinnamon powder
  • 1 egg
  • 2 cup cooking oil
  • 1tbsp sugar
Coconut cream sauce ingredients:
  • 5 tbsp sugar
  • 200ml Kara coconut cream
  • 1 pandan leave
  • Salt to taste
Method:  
  1. Mix well sugar and cinnamon powder then apply on the un-skinned banana.
  2. Wrap up with popiah skin and seal the edges with some egg white.
  3. Deep fry in heated cooking oil until golden brown.
  4. Serve with cream sauce.
Cream Sauce:  
  • Boil all the cream sauce ingredients with medium heat until sauces thicker