Fish in Coconut Cream and Soya Sprout

Ginger, lemon grass, yellow ginger in coconut cream brings the best out of the sweetness of the coconut cream. Use any white fish for this recipe and it will turn out good and best served with red rice in my opinion. If you are not a big fan of the soya sprout, you can always use egg plant in replacement without making any changes to the recipe. There is no replacement to the fresh cocunut cream unfortunately. After all, fresh cocunut is crucial in delivering many benefits to our health, that it is totally worth looking for.

Fish in Coconut Cream

Ingredients

• 2 to 3 Slices of Red Snapper (or any other white fish)
• Some Soya Sprout ( washed and dried)
• 1 cm yellow ginger
• 2 cm ginger sliced thinly
• 2-3 cloves of garlic sliced thinly
• 2-3 lemon grass bruised in a mortar
• 2-3 small red chillies bruised in a mortar
• 2 shallots sliced thick and then bruised in mortar
• slices of lime peels 
• 2-3 cherry tomatoes, halved
• Salt to taste
• 2 to 3 tablespoon cooking oil

Directions

• Heat the pan with some oil and pan fry the fish until both sides are golden brown (skin side first). Once done, set the fish aside in the serving dish.
• Keep the same oil for the next step.
• Add the shallots, garlic, ginger, lemon grass, yellow ginger, chillies and the lime peels to the oil and cook till translucent.
• Add the tomatoes with a bit of salt to break it down in the heat. 
• Once tomatoes are soft add 1 cup of water and let the mixture simmer for couple of minutes.
• Once mixture starts to simmer add the coconut cream.
• Wait for the first simmer, add salt.
• Turn off the heat and add the soya sprout.
• Spoon the sauce onto the pan fried fish and its ready for serving.
• Garnish with fried ginger and garlic.

Happy Cooking!

Boneless Chicken with Cabbage in Sweet and Spicy Soy Sauce

I love fresh ingredients found all over Asia; aromatic and high in value to your physical and mental health. Fresh lemon grass, ginger, yellow ginger, screw-pines ( or 'Pandan' as it's called in Asia) all inspires me, as they bring benefits to your well being from curing depression to keeping you looking young and vibrant.

Chicken in Sweet Spicy Soy Sauce

It's a rather a moderate Sunday here in Singapore with no sun at all. So I decided to go for something light yet spicy for lunch.

Ingredients

• 2 Chicken Legs (deboned and cut into pieces)
• 3 pieces of screw-pine (tear it into pieces)
• Some Cabbage ( cut into large pieces )
• 1 - 2 tablespoon dark soya sauce
• 1 tablespoon light soya sauce
• Mix the dark and light soya sauce above with 1/4 cup water and set aside
• Salt to taste
• 2 to 3 tablespoon cooking oil 

To be pound in Mortar into a PASTE

• 5 clove garlic 
• 1/2 thumb size ginger 
• 1/4 cm yellow ginger 
• 15 green chillies ( pick your spice level)
• 5 red chillies ( pick your spice level)
• 1 lemon grass (slice it)
• 2 red shallots
• 1 teaspoon of roasted shrimp-paste (or 'Belacan', this is optional)

Directions

• Heat the pan with the oil and add the paste.
• Cook till translucent and fragrant.
• Add chicken pieces, stir to coat the chicken with paste and close the lid to cook for a minute or two.
• Open the lid and add the screw-pine pieces and leave to cook with lid on for 2 to 4 minutes (the chicken cooks fast so adjust according to your environment).
  
• When oil has separated, pour the soya mix, let it simmer for couple of minutes. 
• Add salt to taste, and finally turn off heat.
• Add the cabbage, stir (cabbage will cook with the heat of the dish) and plate it.

Best served with white or red rice and you have both meat and vegetable in the same dish. You can replace chicken with white squids if you prefer, just remove ginger from your paste.  This is a 30 minutes dish to prepare and cook. If you prepare the paste, you can ready this in under 15 minutes. 

Happy Cooking !