Off the Stove

Bawal Fish (6 pcs)
1 - 2 big onions quartered and then quartered
1 red and 1 green chillie ( cut into four from the top)
Garlic 6 - 8 pcs
Ginger thumb size
TAUCU paste 2 tblsps
Oil
1 tsp salt
Cut the Bawal,into half longways and then slices, not too big. Marinade the fish with salt and lime juice ( I use limau kasturi) the idea is to take the smell off the fish. squeeze between three to four limau kasturi over the fish, sprinkl the salt and leave. Rub all over and then fry the fish. Keep aside. Pound the garlic and ginger into a paste.
Put oil in pan, add in onions, chillies and garlic and ginger paste and taucu paste and fry for a while, add a little water ( 2- 3 tblsps), and stir for a while, add in the fish and stir for a while until sauce thickens. Please do not add salt, as the TAUCU is salty.
Serve with white rice.

2 rice cups green peas soaked overnight or five to six hours
1/2 inch piece ginger smashed
Salt
1/2 roll gula Melaka
Sugar to taste
Sago 1 rice cup
Coconut milk 1 cup
Pandan leaves

Put green pleas in slow cooker and add water and ginger. Add in pandan leave.. Water should be 3/4 pot, if med cooker. Turn on high and cook until peas are soft. Add in gula Melaka and sugar. Then add in sago until cooked and transparent. Put in coconut milk.

Stir and leave until it boils. And now it will be ready to eat, cold or hot or chilled. It is a lovely desert.