Sambal Jantong

- 2 Pisang Jantong (Banana Flower)
- 10 Blimbing
- 1 Cucumber
- 2 Red Chillies
- 10 Shallots
- 10 Prawns
- 150ml Santan
- 5 tablespoon Sambal Belachan

Directions:

1. Boil the pisang jantong for about 20 minutes or till soft.
   
2. After that, peel away the first layer.
   
3. Then pluck the flower and remove the "stems".
   
4. Shred the flower.
   
5. Wash the prawns and boil them.
   
6. Meanwhile, heat up the santan but don't bring to boil.
   
7. Slice cucumber into half, horizontally, remove seeds and cut into thin slices.
   
8. Cut the blimbing, red chillies and the shallots into thin slices as well.
   
9. Prepare sambal belachan.
   
10. Pour the pisang janton into a big bowl, then add in the blimbing, cucumber, shallots and sambal belachan. Mix well.
    
11. After mixing, lay it on a serving plate, then place the cooked prawns and the sliced red chillies on it.
    
12. Pour warm santan over the pisang jantong and it's ready to be served.
    

Kueh Bangkit

- 455g Tapioca Flour
- 5 Eggs
- 395g Sugar
- 300ml Santan
- 2 tablespoon Red Food Colouring

Directions:

1. Dry fry the tapioca flour with pandan leaves.
   
2. Then let it cool and sift the flour.
   
3. Beat the eggs, then add sugar, continue beating till sugar dissolves.
   
4. Then add santan into mixture, don't beat it, stir.
   
5. Add the egg mixture to the tapioca flour, bit by bit.
   
6. Knead it till it becomes a nice dough that doesn't stick to your hand.
   
7. Take a handful of dough, flatten with a rolling pin till it's about 1cm thick.
   
8. Use the kueh bangkit cookie cutter to make the shapes.
   
9. Pinch kuehs with baking tweezers.
   
10. Dot the "chicken-shaped" kueh bangkit using a toothpick, with the red colouring.
    
11. Place the kueh onto a baking tray.
    
12. Pre-heat oven to 160 degrees Celsius and put in the kueh bangkit for 10 minutes or till surface is slightly brown.