Thursday, January 23, 2014

PRESERVED GARCINIA ATROVIRIDIS



Garcinia atroviridis cut
Garlic  cut
Bird’s eye chilies
Salt to taste
Sugar to taste

METHOD:

Put all the ingredients together
in a dry bottle, shake well, store
in a dry place.

You may preserve for overnight or
more before serving.






Wednesday, January 22, 2014

BREAD MUFFIN




3 eggs lightly beaten
2 cups of milk
Salt & pepper to taste
½ cup chopped mixed vegetables
Chicken ham / bacon
( grilled & chopped )

( Mix all the above ingredients together )

8 slices of bread cut
Parmesan cheese & cheddar cheese grated
Spring onion chopped

METHOD:

Pre-heat the oven for 10 minutes.

Grease the muffin pan with 12 cups.

Put bread pieces equally into each cups.

Pour the egg mixture into each cups
( fill only ½ cups ).

Sprinkle cheese & spring onion on top
Of each fillings.

Bake for 20-25 minutes in 180◦.

Serve with ketchup.




Saturday, January 18, 2014

SEAFOOD PAELLA


 A:
Saffron + 2 tbsp warm milk
3- 3 ¼ cup fish stock or
( 3 tsp anchovies seasoning powder +
3-3 ¼ cups water )
3 tsp smoked paprika
Salt to taste

B:
200 gm fish fillets
( Heat 1 tbsp oil in non-stick pan
Over medium heat. Add fish & cook
each side until golden, keep aside )

C:
 Olive oil
1 onion chopped
2 cloves garlic crushed
1 tomato cut
2 cups rice ( I use basmati rice,
 soaked in water for 10 minutes )

D:
300 gm prawns ( cleaned with shell )
100 gm squids ( cleaned, cut into thick rings )
10 mussels ( was unable to get fresh one, I use
cleaned frozen ones )
4 crab sticks cut
¼ cup frozen green peas

GARNISHING:

Parsley chopped
Lemon wedges

METHOD:

Heat up oil C, fry onion & garlic until
light brown colour.

Add tomato, rice mix well.

Combine stock A, bring to boil.
Add in rice mixture into the boiling stock,
reduce heat to medium.

Cook, uncovered, without stirring, for
10 minutes or until the rice is half cooked.

Now add D & continue cooking until
the rice is almost cooked.

Last add B, fried fish fillets, parsley,
cover & cook until done.

Squeeze some lemon juice over before serving.


FOR SIDE DISH:

I serve Paella with Salad & Prawn Crackers.


Saturday, January 11, 2014

FRESH GARDEN SALAD WITH SPICY DRESSING



Purple cabbage cut
Cabbage cut
Salad leaves sliced
Carrot grated
Cucumber sliced
Cherry tomatoes sliced
Onion sliced
( Can add any fresh vegetables of your choice )

Chicken breast ( grilled with salt & pepper, sliced )
Bread cut into cubes & toasted
Pea nuts roasted
Sesame seeds toasted

For Dressing:

Olive oil
Chilli sauce
Pepper powder
Honey
Salt to taste

Mix all together according to your taste

Method:

In a big bowl mix all the vegetables,
chicken & bread.

Sprinkle with sesame seeds.

Serve salad with chilli dressing.




Saturday, January 4, 2014

STIR-FRIED SPICY PRAWNS WITH COCONUT



A:
250 gm prawns cleaned
1 tbsp chilli powder
1 tsp turmeric powder
Salt to taste

Marinate all the above ingredients
together & keep aside for 20 minutes.

B:
Oil for cooking
1 tsp mustard seeds
1 dried chilly broken
1 stalk curry leaves
1 onion large sliced
1 inch ginger sliced
3 cloves garlic sliced
2 green chillies sliced
1 tomato large sliced
2-3 tbsp coconut grated

METHOD:

Heat up oil fry mustard seeds, dried
chilly & curry leaves.

Add in onion, ginger, garlic & green
chillies fry till light brown.

Now add tomato & fry till soft.

Add the marinated prawns & stir-fry
for few minutes.

Last add grated coconut & stir-fry till dry.

Serve hot as a main dish.