Recipes

Gado-Gado Kara
Ingredients:
  • 250gm cauliflower
  • 100gm green beans
  • 2 carrots
  • 1 potato, sliced
  • 1 cucumber, sliced
  • 3 hard-boiled eggs, quartered
Peanut sauce ingredients:
  • 300gm roasted salted peanuts
  • 1 clove garlic, crushed
  • 1 tsp light soy sauce
    250 ml Kara coconut cream
Method:
  1. Cut cauliflower into small flowers, cut beans and carrots into 2cm lengths.
  2. Boil cauliflower, beans, carrots and potatoes until just tender, drain, rinse under cold water, drain.
  3. Combine vegetables with cucumber and decorate with eggs, serve with peanut sauce.
Peanut Sauce:
  1. Blend peanuts until finely crushed.
  2. Add Kara coconut cream, garlic and soy sauce blend all the ingredients until smooth.
Hot Pasta Kara
Ingredients:  
  • 300gm pasta
  • 2 tbsp cooking oil
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 green capsicums, sliced
  • 1 red capsicums, sliced
  • 1 tbsp chili paste
  • 1 tsp salt
  • 200ml Kara coconut cream
Method:  
  1. Cook pasta in boiling water until tender, drain, toss in 1 tbsp cooking oil.
  2. Heat remaining oil, fry onions until golden, add all the capsicums in stir well.
  3. Add chili paste, Kara coconut cream, tomato and salt to taste. Allow boiling.
  4. Toss in pasta and serve immediately.
 
 
Otak-otak Kara
Ingredients:
  • 400gm herring
  • 8 dried chilies, soaked
  • 8 shallots
  • 15 pepper corns
  • 2 lemon grass
  • 1 slice galangal
  • 2cm balacan
  • 1 clove garlic
  • 2cm fresh turmeric
  • 6 fragrant lime leaves
  • 80 ml Kara coconut cream
  • 1 egg, lightly beaten
  • Banana leaves, cut into 25 x 25cm square and blanch
  • Cooking oil
  • 1 tsp sugar until dissolved
  • 1 tsp salt stir until dissolved
  • 5 tsp water until dissolved
Method:
  1. Clean and fillet fish.
  2. Ground species into a fine paste.
  3. Add Kara coconut cream, beaten egg, and dissolved ingredients to grounded species.
  4. Chop the fillet until it forms a smooth and fine paste. Gradually add spices to fish paste. Add sufficient species so that fish paste is not too watery.
  5. Dry banana leaves with a cloth, oil banana leaves lightly with cooking oil, spoon 2 tablespoons of fish mixture onto banana leaf. Fold the two sides together and then bring the two ends together to forms into a rectangular package, fasten with toothpicks.
  6. Steam or bake until cooked, about 10-15 minutes. Serve hot.
Spicy Assam Kara Fish
Ingredients:  
  • 3 tbsp cooking oil
  • 2 pcs Mackerel fish
  • 5 cloves garlic, crushed
  • 10 shallots, crushed
  • 2cm ginger, crushed
  • 2 lemon grass, crushed
  • 2 tbsp lime juice
  • 100gm tamarind slices, soak in
  • 50ml water then take the juice only
  • 1 tsp salt
  • 2 onions, sliced
  • 2 tomatos, quartered
  • 200 ml Kara coconut cream
Method:  
  1. Heat oil, fry the onions until golden brown, add in all the crushed ingredients until fragrant.
  2. Add in assam juice, lime juice and Kara coconut cream brings to boil.
  3. Add fish, salt to taste and tomato leave to cook.
  4. When fish is cooked, remove and serve hot.