Coconut Fish Curry

There are some times when you come across a recipe in a magazine which you ABSOLUTELY have to try. I mean it just screams at you from the pages and you happily make a grocery list and plan to make it asap. This is one of those recipes. Its highly likely that you already have everything in your pantry already! This recipe is by Marion Grasby and I’ve tried it for you, so its definitely foolproof. Also, I added three times the amount of garlic. TEEHEE!

The fish comes out to be soft and flaky and the coconut milk gives the curry a light creaminess without being too heavy! I’d suggest using light coconut milk instead of the really thick one. I halved the amount of cardamom and increased the salt a bit. This is full on packed with flavor and its not too spicy at all! Also, I had leftovers the other day and I’m super super happy! onto the recipe!

Ingredients:

  • 2 tbsp vegetable oil
  • 1 brown onion, thinly sliced
  • 6 garlic cloves, grated
  • 1 tbsp grated ginger
  • 1 large green chilli, chopped
  • 7-8 fresh curry leaves
  • 1 tbsp coriander powder
  • 1 tsp cardamom powder
  • 1 tsp mustard seeds
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric
  • 1 tsp seasalt
  • 1 tbsp tomato paste
  • 3 tomatoes, finely chopped
  • 1/4 cup water
  • 2 cups coconut milk (I used light)
  • 800g white fish fillets, cut into thick strips (I used Basa fillets)

 

Heat the oil over medium heat and add the onions. Cook until the onions are soft but not brown. Add garlic, ginger, curry leaves and the chopped green chilli. Cook this for a bit.

Time to add the spices! Add coriander powder, cardamom, salt, chilli and turmeric and cook the spices until fragrant. This won’t take a bit. Such an easy dish you’ll be surprised!

Add in the tomato paste, tomatoes and the water. Cook until the tomatoes are soft and a bubbly spicy paste forms, add the coconut milk and fish pieces.

Cook this covered for about five to ten minutes and then simmer uncovered till the fish is cooked. You can tell when its totally cooked when the fish turn white and cleanly comes away when pulled at, with a fork and gets flaky.

Serve with steamed rice and lime wedges and coriander if you want!

OHSOYUM. and you know what? Hardly took me any time!! This is perfect for a weeknight meal and fills your belly with a warm glow of spicy creamy happiness! Ah! perfection 🙂

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Honey Soy Chicken with Garlic Butter Rice

I love chicken. I can’t deny it. I’m always looking to cook it up different ways but there are sometimes you’re just not bothered to open up a book or the internets for a recipe. So this was just some invention done right!

I wrote the recipe on the fridge as I went along adding things to the marinade. Its super hassle free, its quick and easy and the best bit, it literally only uses two spoons of olive oil! Tender juicy sweet and spicy chicken with an almost burnt glaze with just the right bit of char! Pair it up with the garlic rice and I’m sure you’ll come back to this recipe again and again!

Ingredients

  • 2 pieces Maryland chicken, skin removed
  • 1 tsp salt
  • 2 tbsp plus a bit extra, honey
  • 2 tbsp dark soy sauce
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp chilli flakes
  • 1/2 tsp cayenne pepper
  • 1 tsp ginger garlic paste
  • Toasted black sesame seeds for garnish. You could use white too.

For the rice :

  • 1 glass rice, soaked
  • 3 glasses of water
  • 1 egg, beaten
  • 6 cloves garlic
  • 1 chunka thick butter
  • Chopped green onions for garnish

I hate spending hours in the kitchen so usually my recipes have a lot of marination and just basic chucking over the pan or in the over or so. This one kinda uses both because I feel its easier to achieve that glaze over a pan rather than the oven.

Clean the skin and excess fat off the maryland chicken. Mix all the marinade ingredients in a bowl and let sit for about ten minutes.

Cut slits in the meaty parts of the chicken and coat with marinade. Leave this for half an hour. Then flip the pieces so everything gets an even time. These pieces are big, y’all. For another half hour that is.

Preheat your oven on 190 C for ten minutes. Chuck the chicken along with the marinade in a deep heat proof dish in the oven. Let it cook for twenty minutes on 180 C and then take it out, flip it and chuck it in again. For another twenty. The best way to know if your chicken is oven cooked is to insert a knife or a fork and see if the juices run clear.

Even if there is still juice left in the dish, transfer the pieces to a pan. Brush with some extra honey and wait for it to bubble up gloriously, coating the chicken with that glaze. SAUCE IT. UP.

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Thats it! Chickens ready!! Onto the rice!

Boil your three glasses of water in a pan and add the pre-soaked rice.

Boil till your rice is almost done, should have a slight bite to it. Drain it and keep it aside. ONLEY FOR A BIT.

In the same pan, melt that chunka gawjus butter. and add all the crushed garlic cloves to it. Saute this till your kitchen smells like it’ll kill all the vampires today itself. Bad jokes aside, saute the garlic till its aromatic and then add in the egg. You can also add some salt and pepper to taste but I didn’t. After your egg is mostly scrambled, plop the rice back in and mix well.

Cover and let cook for around two more minutes on a verrryy low heat. Your rice should be ready for a nibblin.

THATS IT.

serve immediately!

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Mongolian Beef Stir-fry

I absolutely love a good beef stir-fry. Many people think that getting very lean meat for a stir-fry is the best, but honestly any premium cut works as long as the meat is streak-free and marinated well. I usually get pre-cut strips because they’re the easiest to marinate! I also find that if you wash the meat and drain it well until dry, the meat cooks really well with little oil. And that’s technically what we want while stir-frying anything!

This recipe is so flavorsome and smashingly delicious that you’ll find yourself coming back to it again and again! And its perfect for those weeknights when you’re hard pressed for time but you want a glorious meal in minutes. The sticky salty sweet sauce goes perfectly with the fresh vegetables, remember to pair this with egg fried rice!

On with it then!

Ingredients:

  • 1 kg Beef steak cut into strips
  • 5 cloves garlic, crushed
  • 2 heaped tbsp soy sauce
  • 1/4 cup cornstarch
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 3 baby bok-choy roughly chopped
  • 2 tbsp vegetable oil
  • 1 tsp Sesame seeds
  • 1 small bunch green onions (3 stalks) sliced for garnish

For the sauce:

  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 3 cloves garlic, crushed
  • 2 tsp fresh ginger crushed

 

img_1472_fotorMix garlic, soy sauce, and cornstarch to create a thick marinade and mix in the beef strips. Let these sit for an hour or so, the soy sauce cuts through the beef and tenderizes it so you really don’t need to worry about it not cooking through later.

 

 

Heat up 2 tbsp of vegetable oil in a large pan and fry the beef in batches, or at once if the pan is big enough, until the beef is well browned on both sides. Set the beef aside and return the pan to heat.

Stir-fry the bok choy in the same pan until wilted and soft, set aside. Stir-fry the bell peppers for a minute and set aside too.

Return the same old pan to the heat. Add the garlic and ginger with the soy sauce and brown sugar for the sauce and let this boil. Add the beef and heat through until the sticky sauce covers all the beef.

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Add the vegetables and quickly serve garnished with lots of chopped green onion and sesame seeds! Look at those colors!

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WHAT? that easy? You’re kidding, no I’m not really kidding. This is one fast and easy recipe which is so easy to whip up and you won’t believe how amazing it tastes! Just goes to show you don’t need a hell lot of ingredients for cooking a yum dish!

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Sigh. Beautiful.

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Spiced Satay Chicken Noodles

Oh man. These noodle bowls are so immensely satisfying. The combination of the spices against the fresh crunchiness of the vegetables and the curried cream sauce is just spot on! I’m a complete fan and I know I’ll come back to this recipe over and over again. I found this in the Women’s Weekly Wok cookbook and made a few adjustments! The best part? They look as beautiful as they taste! You can almost see how rich and creamy the sauce is in the pictures!

Its great if you use hokkein noodles for this recipe because these give it that real authentic flavour and texture! If you know me, I cannot live without garlic and gasp! I didn’t use it in this! Imagine! No garlic with meat! Serve them hot and of course don’t substitute the spices for anything – On to the recipe!

Ingredients:

  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • 1 kg boneless chicken, chopped into cubes
  • 500g hokkein noodles (add more if necessary)
  • 1 big bunch of green onions, slivered
  • 4 tbsp peanut oil
  • 2 large carrots, sliced

Satay Sauce:

  • 1 cup crunchy peanut butter
  • 1 cup coconut cream
  • 1 cup chicken stock
  • 5 tbsp sweet chilli sauce
  • 4 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp lime juice
  • 1 tsp leveled salt

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Mix the cumin, coriander and turmeric in a small bowl and coat the cubed chicken until evenly distributed. Heat the peanut oil in a pan and cook the chicken in batches until golden. Remove the cooked chicken and keep aside.

 

 
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Stir fry the carrot and the green onion in the same pan and add to the chicken, setting it aside.

Just showing off my knife skills heh.

 

 

 

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Prepare the noodles according to packet instructions. Hokkein noodles are pre-cooked so you will just have to separate them by opening them into a bowl and adding hot water and separate them with a fork. Drain them and set aside.

Now combine all the sauce ingredients and mix well. In the same pan that you used earlier for the stir-frying, heat up the sauce and then transfer to the chicken and vegetables. Add noodles and mix until the glorious spiced sauce coats everything! everything!

Serve immediately with an extra sprinkle of fresh chopped green onion! Ah!

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Ahhh! Glorious!

Sticky Meatballs with Noodle Salad

Oh man, this dish blows my mind. I kid you not, its chock full of fresh flavors and super healthy and filling! I use a minimal amount of oil to cook the meatballs and it makes for a surprisingly fresh tasting dish! I’ve made it again and again after altering a recipe that came in my Hello Fresh subscription box!

The meatballs are juicy and sticky with the kecap manis dressing and they go perfectly with freshly cooked rice noodles and snap peas, I’m always heavy handed with garlic and seasoning because I feel you can’t really have enough of garlic. Always season as you go, this keeps on balancing your dish and is one of the things super awesome chefs do as well! The red chilli gives this dish a perfect underlying sweet heat, I used three because I love chilli as well! And its okay to use more because you’re cutting up the heat by frying it in oil anyway! onto this deliciousness!

Ingredients:

  • 1 kg minced lean beef
  • 3 bunches spring onions chopped finely
  • 6 tbsp kecap manis
  • 3 tbsp fish sauce
  • 1 tsp salt
  • 1 tsp crushed black pepper
  • A full bulb of garlic, crushed
  • 1 tsp crushed ginger
  • 2/3 packet rice stick noodles
  • 300 g, roughly a big handful of snow peas, trimmed and sliced
  • 4 tbsp olive oil
  • 3 long red chillis, sliced
  • 1/4 cup chicken stock

 

img_1424_fotorFind the biggest goddamned bowl in the house and dump your mincemeat in. Add half the kecap manis, half the garlic, the teaspoon of ginger, all of the spring onions and salt and pepper.

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Mix well and shape into small meatballs. Keep the size small so that they cook through because we don’t want to use a crazy amount of oil. Heat olive oil in a pan and cook these meatballs in batches, setting them aside on a plate when evenly browned.

 

 

 

 

img_1430_fotorMeanwhile, cook the rice stick noodles according to packet instructions and in the last 30 seconds of cooking, add in the slivered snow peas. Drain and set aside. Make sure these don’t get too cold.

On to making our sauce which packs all the flavor!

In the pan you used for making the meatballs. Yes yes, Im sure you didn’t clean it up, its still lying there, grab it 😛 Put a wee bit more olive oil in and your sliced red chilli. Put the remainder of the garlic and fry these together until fragrant.

Add the fish sauce, the remaining kecap manis and the stock and cook until this starts to bubble. I found myself adding more salt and pepper to this, but you can season to your taste!

Divide noodles and peas into bowls. And mix the meatballs into the sticky sauce. Spoon this over the noodles and serve while hot! You cannot believe how satisfying a small bowl of this is! Make sure every bowl gets an equal amount of meatballs or there will be war!

Enjoy!

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OH GOD LOOK AT THAT

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Asian Honey Chicken

Like my usual asian -inspired recipes, this one is also taken from Damn Delicious. That blog has the most crazy amazing recipes you have to check them out! But I fiddled around the recipe till I made it my own! I love having a slightly more saucy gravy, I’m not a big fan of having chicken in every bite – but since this didn’t call for extra veggies, I kind of made more sauce! So here we go!

The dark sweet and smoky sauce gives a perfect compliment to the crispy chicken without it being too overpowering. I have an issue with not marinating the chicken before cooking, so I always – ALWAYS marinate it.

This serves 4 ppl -I’d suggest doubling the recipe if you’re making this for family or if you’re very hungry!

Ingredients:

For the marinade:

  • 1/2 kg Boneless chicken cubed and washed.
  • 3 tsp Soy sauce
  • 1 tsp Minced garlic
  • 1/2 tsp White pepper
  • 1 tbsp Cornflour

For the sauce:

  • 1 cup stock
  • 2 tbsp soy sauce
  • 1 tbsp vinegar
  • 1/2 tsp crushed red chilli flakes
  • 1/4 cup honey
  • 1 tbsp cornflour or more if required
  • a bit salt, if you need it
  • Green onions chopped for garnish
  • Oil for frying
  • Corn (I used corn as an additional veggie)

 

Method:

honey chicken 001_FotorMarinate the chicken in the marinade ingredients for half an hour. You can go chill or do your laundry in that time. I’d suggest chill.

 

 

 

Mix up all the sauce ingredients except for cornflour and bring to a boil. Check if you need a bit of salt and then add that. When the mix starts boiling, add cornflour mixed in cold water. Add this bit by bit because we want a rich consistency without turning the gravy into a custard.

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Set the sauce aside and shallow fry the chicken in a heavy pan making sure the cubes don’t touch each other. I always make the mistake of overloading the pan which results in a goopy cornstarch mess – because I want all the chicken fried at once. *woes of being always hungry* But do this in batches for golden cubes of perfection and then you can chow down that all at once later when you’re loading your plate 😉 Stir fry the corn if used and set aside too. As you can see, I added the corn to the sauce earlier.

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After all the chicken has fried, throw it in the sauce with the corn and heat the sauce up again and mix till all is coated.

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Load up the green onions as a garnish and enjoy this with rice!

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OH YAMMMM.

Happy tummies all around!

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