Salmon Kebabs
June 23, 2008
Ingredients:
450g salmon fillet
rind and juice of 2 limes
2 tbsp olive oil
1 Thai chilli, chopped
225g bacon
100g cherry tomatoes
spinach leaves
Procedure:
Preheat grill. Skin salmon, cut into cubes, and place in a shallow dish. Mix the lime rind and juice with the oil and chilli; pour over salmon. Leave to marinate for 1 hour, turning occasionally, drain after. Wrap each cube with half of bacon; thread onto skewers with tomatoes. Cook for 5-6 minutes, or until bacon is crisp. Serve on spinach with lime and mango wedges.
Salmon Salad
June 22, 2008
Ingredients:
350g fresh salmons, skinned
3 tbsp basil-flavoured olive oil
2 garlic cloves, crushed
3 shallots, thinly sliced
1 green chilli, sliced
100g oyster mushrooms
25g pine kernels
1 tbsp balsamic vinegar
Procedure:
Thinly slice salmon. Heat oil in a frying pan and saute the garlic, shallots and chilli for 3 minutes. Add salmon and saute for 3 minutes, stirring frequently. Slice mushrooms, add to pan with pine kernels and saute for a further 3 minutes. Add vinegar, stir and remove from heat. Serve afterwards.
Char-grilled Salmon
June 22, 2008
Ingredients:
4 Salmon Steaks
8 tbsp olive oil
3 tbsp lime juice
1 garlic clove, crushed
2 tbsp wholegrain mustard
1 tbsp clear honey, warmed lime twists
Procedure:
Light barbecue 20 minutes prior to cooking, or preheat grill just before cooking. Wipe the salmon and place in a shallow dish. Mix oil, lime juice, garlic, mustard and honey and pour over the fish. Leave for 1 hour. Cook over the coals or under the grill for 6-8 minutes. Heat the marinade ingredients for 3 minutes; serve with fish. Garnish with lime twists.
Grilled Stuffed Tilapia fish
June 20, 2008
Tilapia is a cichlid fish that inhabit fresh water. They have been globally consumed by humans. It is sometimes called St. Peter’s fish, after the account found in the Christian bible about Peter catching a fish.
Ingredients:
2 kilograms of tilapia fish
60 grams of iodized salt
6 grams of pepper
620 grams of diced tomato
280 grams of sliced onion
100 ml of coconut cream
banana leaves
Blend the spices and seasoning and season the fish inside and out. Marinate the fish for two hours.
For the stuffing, combine the tomatoes, onions and coconut cream. Stuff it into the marinated fish.
Wrap the stuffed fish in the banana leaves. Tie and grill the whole thing until fully cooked.
Fish Salpicao
June 20, 2008
I am not sure if salpicao is a Filipino word. Nevertheless, it means the main ingredient is stir-fried with garlic.
This particular recipe serves six and has no cholesterol.
You will need the following:
350 grams of fresh tuna fillet, cut into chunks
4 squares of tofu, divided into 16 smaller squares
1 tablespoon of lemon juice
1 tablespoon of worscestershire sauce
1 tablespoon of soy sauce
2 heads of garlic, crushed
1 large onion, sliced
140 grams of tomato sauce
1/4 cup of oil
1/2 cup of water
pinch of pepper
Marinate the fish and tofu in the lemon juice, worcestershire sauce, soy sauce, pepper, half of garlic and the tomato sauce for seven to eight minutes. Drain but reserve the marinade.
Fry the fish and tofu in oil until golden brown. Set aside.
Saute the remaining garlic with the onions. Add the reserved marinade and water. Cook for three minutes, then add the fish and tofu.
Spicy n delicious Prawns
June 19, 2008
Ingredients
Prawns 500g (shelled,tailed and deveined)
Onion 1 large chopped
Green Chillies 3 deseeded n chopped
Ginger 1 tbsp Chopped
Garlic 4 cloves chopped
Tomatoes 1 large chopped
Red chillie powder 1 1/2 tsp
Lemon juice 1 tsp
Oil 4 tbsp
Salt to taste
Garnishing
Coriander Leaves,chopped 4tbsp
Directions:
Heat oil in apan and fry onion on low to medium heat until they are transparent.
Add garlic and saute for 30 seconds.
Add prawns, red chilli powder (optional) ,salt,cumin powder,turmeric powder and saute for 2 mint.
Add 1 cup of water and cook for 2 mint or until prawns are almost done.
Add green chillies,ginger and tomatoes and cook for 2 min.
Add water if required to achieve the consistency of gravy required.
Finish with lemon juice and garnish with chopped coriander.
Thai Fish Cake
June 19, 2008
Ingredients for Thai fish cakes (for four people):
* 500 grams white fish meat (cod, haddock, hake, etc) , minced or cut into chunks
* 1 egg
* 1/2 cup string beans, sliced fine
* 1 tablespoon of salt
* 3 tablespoon fresh kaffir lime leaves, minced or chopped
* 1 tablespoon of palm sugar
* 1 or 2 chili and curry paste
* 3 cups cooking oil for frying
Cooking Time: 10 minutes.
Method:
1. Cut the fish into small pieces and then grind it up in a food processor, or pound it in a mortar and pestle until it’s a paste.
2. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil). For a more spicy taste, add a bit more red curry paste.
3. Using your hands, knead the mixture until it’s sticky enough to mould it into a disc about 2 inches wide and ½ inch thick.
4. Heat the oil in a wok or frying pan at a medium or high heat. Add the fish cakes and fry until they are golden brown on both sides.
5. Remove the fish cakes with a slotted spoon and drain them on paper towels.
6. Serve with chilli sauce or fish sauce.
Squid and Bell Pepper Stir Fry
June 19, 2008
Serves 4. Prep Time: 20 minutes. Cook Time: 20 minutes
INGREDIENTS:
1 kilo squid, cleaned
1 tablespoon oil
2 tablespoons minced garlic
1 teaspoon minced ginger
⅓ cup each red, green, and yellow bell peppers, sliced into thin strips
1 tablespoon hot bean paste
2 tablespoons soy sauce
1 tablespoon rice wine
2 teaspoons sesame oil
1 teaspoon salt
¼ cup chopped green onion
PROCEDURES:
1. Score each piece of squid to make a criss-cross pattern, then cut each squid into 2×2-inch squares.
2. Bring water (enough to cover squid) to a boil in a saucepan and drop in squid pieces. Stir, wait for the water to boil again then quickly strain squid from the saucepan. Set aside.
3. Mix hot bean paste, soy sauce, rice wine, sesame oil, and salt together in a bowl.
4. Heat a wok. When hot, add oil and sauté garlic and ginger. Put in bell pepper strips then toss in squid. Pour in pre-mixed seasonings and simmer until sauce boils. Remove from pan and garnish with coriander leaves.
NOTE: Recipe by Sharlene Tan
Crab Quiche
June 17, 2008
Crust:
1/2 Recipe plain pastry or 1 Layer pie crust mix for 9″ pie pan
Filling:
7 1/2 oz Fresh lump crabmeat (shells and cartilage removed)
3 oz Swiss cheese (grated)
4 Eggs
2 c Table cream
1/3 c Onion (minced)
1 ts Salt
1/4 ts Cayenne pepper
1 tb Fresh parsley (chopped)
Goes well with dry white wine.
Preheat oven to 425°FF.
Crust: Prepare pie crust as directed. Place pastry on the bottom and sides of a 9″ pie pan.
Filling: Over the dough, sprinkle all of crabmeat, then all of cheese. In a bowl, beat eggs, cream, onion, salt, and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley. Place pan on a cookie sheet and set on middle rack in oven. Bake at 425°F for 15 minutes, then reduce heat to 300°F. Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven and let cool 10 minutes. Cut and serve warm. Yields 6 slices.
Salmon Stroganoff
June 17, 2008
4 cups cooked wide egg noodles
1 can salmon, drained, bones and skin removed
1 jar (4.5 oz) slicedmushrooms, drained
1 jar (2 oz) diced pimientos, drained (I omitted these)
1 1/2 cups small-curd cotage cheese
1 1/2 cups (12 oz) sour cream
1/2 cup mayo
3 T grated onion
1 garlic clove, minced
1 1/2 t Worcestershire sauce
1 t salt
1 cup (4 oz) shredded cheddar cheese
1/3 cup dry bread crumbs
2 T butter
In a bowl, combine the noodles, salmon, mushrooms and pimientos. Combine cottage cheese, sour cream, mayo, onion, garlic, Worcestershire sauce and salt; add to noodle mixture and mix well. Stir in cheddar cheese. Transfer to a greased 2 Qt baking dish. Toss bread crumbs and butter; sprinkle over the casserole. Bake, uncovered, at 350°F for 30-35 minutes or until bubbly. Yield: 4-6 servings.
