Steamed Coconut Custard/Kue Talam Kelapa

ingredients:

• 3 eggs*
• 1 14-oz. can reduced-fat coconut milk
  
• 5 tbsp. water
  
• 3 tbsp. sugar
  
• 1 oz. cellophane noodles, soaked in warm water for 5 minutes 4 ripe bananas, peeled and chopped
  
• 1 tsp. salt
  
• vanilla ice cream or frozen yogurt

Directions:

1. In a medium bowl, beat eggs. Add
2. coconut milk, water, and sugar. Stir to combine.
3. Pour egg mixture into a 2-quart
4. casserole dish.
5. Meanwhile, drain cellophane
6. noodles and chop into small pieces.
7. Add noodles, bananas, and salt to
8. the egg mixture and mix well.
9. Cover the casserole dish with
10. aluminum foil and place in a steamer for about 1 hour. If you do not have a steamer, fill a large rectangular cake pan with ¥ inch of water. Place the casserole dish in the center of the cake pan and cover the entire thing with foil. Place in a preheated 350°F oven and bake for 45 minutes to 1 hour. The custard is done when a knife inserted in the center comes out clean.
11. Serve hot or cold with vanilla ice
12. cream or frozen yogurt.

*To reduce the cholesterol content of this dish, use egg substitute instead of real eggs.

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Fried Bananas/ Pisang Goreng

The key to melt-in-your-mouth fried bananas is to cook them immediately before serving so that the crust is crisp and the fruit is soft and warm.

ingredients:

• 3/4 c. flour
• 1/2 tsp. salt
  
• 3/4 to 1 c. water 1 lime, zested and cut into wedges
  
• 4 small, ripe bananas
  
• 1 c. canola oil for frying
  
• 1 tbsp. sugar

Directions:

1. In a medium bowl, combine flour
2. and salt.
3. Add enough water to make a
4. smooth batter that is somewhat thick. Add lime zest and mix well.
5. Peel bananas and dip them in the
6. batter 2 or 3 times, until well coated.
7. In a deep skillet, heat oil to 375°F,
8. or until a piece of bread browns in 30 seconds.*
9. Place bananas in the oil slowly and
10. carefully. Fry two at a time, until they are crisp and golden brown. Remove with a slotted spoon and place on paper towels to absorb the oil.
11. To serve, arrange bananas on a plate
12. and sprinkle with sugar. Garnish with lime wedges.

*Do not cook with hot oil unless anadult is present. Use a fat thermometer to check the temperature of the oil

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Stir-Fried Noodles with Shrimp/ Bakmi Goreng

ingredients:

• 5 c. water
• 1 lb. egg noodles
  
• 3 tbsp. peanut oil
  
• ø c. onion (about ¥ medium onion), thinly sliced
  
• 2 cloves garlic, minced
  
• 1 lb. peeled, deveined shrimp*
  
• 2 tbsp. soy sauce
  
• ¥ c. celery leaves and small stems, chopped into
  
• ¥-inch pieces
  
• 3 scallions, chopped
  
• 3 c. bok choy, chopped
  
• 1 tsp. salt
  
• ¥ tsp. pepper

Directions:

1. In a large saucepan, bring water to a
2. boil. Add noodles and cook for 3 minutes, stirring often.
3. Drain noodles and immediately
4. rinse with cold water. Combine noodles with 1 tbsp. peanut oil and set aside.
5. In a mortar and pestle, blender, or
6. food processor, combine 2 tbsp. onion and the garlic to make a paste.
7. Heat the remaining 2 tbsp. oil in a
8. wok or skillet and add the rest of the onion. Add shrimp and stir-fry for 2 minutes.
9. Add soy sauce, celery, scallions, bok
10. choy, salt, and pepper and fry for another 2 minutes.
11. Add noodles to the mixture. Stir-fry
12. for 2 more minutes, until all of the ingredients are combined and heated. Serve hot or at room temperature.

*To make this a vegetarian entrée, replacec. trimmed green beansc.chopped red bell pepper.

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