Kara Bamboo Shoot with Prawn Kara Hot and Spicy Crab Kara Coconut Cream Chicken Soup Kara Carrot Soup Kara Deep Fried Banana Popiah Kara Fruit Tarts Kara Special Chocolate Cake Kara Pandan Pudding Garlic Kara Coconut Rice Gado-Gado Kara Hot Pasta Kara Otak-otak Kara Sweety Ice-cream Kara Spicy Assam Kara Fish - Kara Bamboo Shoot with Prawn -   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 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 -   5 crabs 20 chili padi 1 garlic, crushed 6 shallot, crushed 2cm fresh turmeric root, crushed 3 lemon grass, chopped 2 turmeric leaves, minced 1tbsp cooking oil 200 ml Kara coconut cream Salt & sugar to taste 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 -   200gm chicken, cut into small pieces 2 lemon grass, chopped 4 fragrant lime leaves 120 ml Kara coconut cream 1 onion, crushed 2 cloves garlic, crushed 2 cm ginger, crushed 3 cup hot water 100gm abalone mushrooms ½ tsp pepper 1 tbsp cooking oil 1 coriander leave, chopped Salt & sugar to taste 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 -   30gm butter 1 onion, chopped 1 celery stick, chopped 1 potato, chopped 500gm carrots, chopped 1 tbsp grated fresh ginger 750ml chicken stock Salt & pepper to taste 80 ml Kara coconut cream 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 -   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 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: 1) Boil all the cream sauce ingredients with medium heat until sauces thicker     - Kara Fruit Tarts -   50gm castor sugar 180gm flour 100gm butter 1 egg 1 tbsp lemon juice 2 tbsp ice water Ingredients for filling: 25gm flour 2 tbsp corn flour 2tbsp milk powder 2 eggs 30gm castor sugar ½ tsp vanilla essence 150ml Kara coconut cream Fresh fruits or canned fruits   Pastry 1) Sift flour into a deep bowl. Add sugar and butter to mixture until it resembles fine breadcrumbs.     2) Add egg, lemon juice and ice water work into a dough.     3) Roll out dough thinly and cut into circles to fit pastry cases.     4) Bake in a preheated oven for 10 minutes or until golden brown.       Fillings: 1) In a saucepan, stir sugar, milk powder, flour and corn flour into Kara coconut cream over fire.     2) Beat eggs slightly and slowly add to the boiling Kara coconut cream and stir until custard thickens.     3) Remove from fire and add vanilla essence.     4) Pour the hot custard into pastry cases and chill.     5) Slice fruits and arrange over the filling.     - Kara Special Chocolate Cake -   250gm butter 200gm castor sugar 3 eggs 80ml Kara coconut cream 250gm plain flour 1 tbsp melted chocolate 1 tbsp bicarbonate of soda 1 tsp vanilla essence Cream ingredients: 250ml Kara coconut cream 100ml whipping cream 2 eggs white 50gm castor sugar 2 tbsp custor powder 1) Sift plain flour and bicarbonate of soda together. Set aside.     2) Beat butter and castor sugar until light and fluffy. Add egg one at a time and stir well.     3) Stir in vanilla essence. Fold in flour and mix well. Pour Kara coconut cream and melted chocolate. Mix until just combined.     4) Pour the mixture into a swiss roll tin and bake at 180 °C about 15-20 minutes.       Cream: 1) Cook Kara coconut cream, castor sugar and castor powder until thicker. Remove and leave cool.     2) Add in cream and egg white mix well.     3) Remove the cake, coat with whipped cream or decorate with favorite fruits.     - Kara Pandan Pudding -   (a)Boiled 250gm sugar 420ml water 5 pcs pandan leave (b)Mix: 100gm green bean flour 560ml water 1 tsp pandan essence (c)Mix: 50gm green bean flour 50gm sugar ½ tsp salt 500ml Kara coconut cream 1) Mix (a) and (b) sieve into pot, stir in medium heat until thick and pour into tray.     2) Sieve (c) in pot and stir until thick and smooth, pour in tray and mix evenly.     3) Let it cook and keep in refrigerator, when cool cut. Serve with KARA coconut cream (Keep stirring the mixture over medium heat, the pudding will be smooth).     - Garlic Kara Coconut Rice -   1 cup rice, rinsed 1 tbsp cooking oil 3 cloves garlic, crushed 2cm ginger, grated 1 tsp salt 500ml water 150ml Kara coconut cream 1) Medium heat a sauce pan, add in cooking oil, garlic and ginger sauté well.     2) Add in rice to fry a while until well coated.     3) Remove to a pot, add in salt, water and Kara coconut cream bring to a boil.     4) Cover pot and simmer for 20 minutes until the rice has absorbed and cooked.     5) Off heat. Stay covered for another 10 minutes before serving.     - Gado-Gado Kara -   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 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 -   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 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 -   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 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.     - Sweety Ice-cream Kara -   2 scoops ice-cream (yam flavor) 4 tbsp naco nata de coco (strawberry) 25ml Kara coconunt cream 1 tbsp chocolate chips 1) Add naco nata de coco & ice-cream into a glass.     2) Then pour Kara coconut cream, serve with chocolate chips.     - Spicy Assam Kara Fish -   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 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.             © Copyright 2003 Kara Marketing (M) Sdn Bhd. All rights reserved.