SWEET & SOUR CAULIFLOWER

1 small cauliflower, cut into florets

1 egg ( optional )

3-5 tbsp corn flour ( more or less )

Salt to taste

Little water

Marinate all the ingredients together &

keep aside for 10 minutes.  

1 onion chopped

1 bell pepper chopped

1 small piece ginger chopped

2 cloves garlic chopped

1 tomato sliced

FOR SAUCE:

3 tbsp tomato sauce

1 tbsp chilly sauce

1 tsp light soya sauce

1 tsp corn flour + with

2 tsp of water

Salt & sugar to taste

All mix together.

Oil for cooking

Spring onion chopped

Coriander leaves

METHOD:

Fry the cauliflowers in hot oil & keep aside.

Heat up 1-2 tbsp oil in a pan, fry garlic, onion,ginger,

bell pepper & tomato until soft. 

Pour in the sauce mixture, once the mixture start to boil 

add fried cauliflower, spring onion & mix well.

Garnish with coriander leaves & serve.

SCRAMBLED PLANTAIN

2 firm raw bananas

(steamed with skin  & keep aside )

1 tbsp cashew nuts fried

Oil for cooking

2 tbsp coconut grated

1 tsp ghee

Salt to taste

A:

½ tsp mustard seeds

1 tsp split dhall

¼ tsp cumin seeds

2 dried chilly broken

1 stalk curry leaf

B:

1 onion chopped

1 red chilly chopped

1 green chilly chopped

Ginger chopped

Turmeric powder

METHOD:

Peel off skin & grate the plantain.

Heat up oil add “A”, once it splutters,

add “B” & sauté for 2 minutes.

Add grated bananas, salt & coconut stir well.

Add ghee & cashew nuts, mix well.

Scrambled plantain is ready to serve.

FRIED SALMON STEAK SERVED WITH SALSA SAUCE & VEGETABLES

Recipe from my friend: Johnny Goh

This is a meal that is designed from an eastern style dish. This is a healthy dish as it’s low in carbohydrate and oil and is high in roughage. The term salsa is very much just plain old kerabu to the Thais.

This is how it is done.

Ingredients for the Salsa:

Sesame oil
Fish sauce
Brown sugar
Lime juice

Red chili chopped in small pieces
Shallots
Tomato sliced
Bell pepper
Spring onions

(Not shown here but would be good to have)

Mint leaves or basil leaves
Coriander leaves.

Mixture the sauce to you taste of a balance of sweet,

sour and savory.

Put aside to toss with the salad before serving.


Pumpkin:

Cut into cubes and fry with a bit of garlic.

Add water and boil until soft.

Add salt to taste.

Broccoli:

Balance the broccoli and arrange on plate.

Salmon:

You can use salmon or any other fish that you might prefer.

Fry in a pan until the skin is crispy. 

Add salt and pepper. 

You might want to splash a dash of soya sauce or L&P sauce after it’s done.


Arrange everything on the plate.

Dust the fish with freshly ground black pepper and

pour the salsa sauce with the salad over the fish. 

FRIED BANANAS

5-6 bananas ripped, halved

Oil for deep frying

FOR BATTER:

1 cup self-rising flour

½ cup corn flour

1 tbsp rice flour

1-2 tbsp sugar

1 egg

¼ tsp salt

2-3 drops yellow food colouring

Water to make batter

METHOD:

Mix all the above ingredients for batter,

keep for 10-15 minutes.

Coat the bananas in batter, deep fry in hot oil

until crispy & golden brown colour.

Remove & drain in kitchen paper.

Serve with tea or coffee.

CRISPY FISH FILLETS

200 gm boneless fish fillets

1-2 tbsp corn flour

1 egg

Salt & pepper to taste

Marinate all the above ingredients &

keep for 10-15 minutes.

MIX TOGETHER:

Bread crumbs
Cheese powder

Chilly flakes

Oil for frying

METHOD:

Roll the marinated fish in bread crumbs 

mixture & fry in hot oil till golden brown colour.

Serve hot with dipping sauce of your choice. 

CAULIFLOWER PAGODA WITH MINCE CHICKEN

1 cauliflower pagoda ( medium size, cleaned & cut )

100 gm minced chicken or any meat of your choice

1 tbsp chopped garlic

1 tbsp chopped chilly

1 tsp oyster sauce

1 tbsp Maggi chicken stock

1 tsp Chinese cooking wine ( Shao Shin Wine )

1 tsp corn flour + 2 tsp of water

Salt & pepper to taste

Oil for cooking

1 stalk spring onion chopped

METHOD:

Sauté garlic & chilly in oil until golden brown.

Add oyster sauce, minced chicken & stir-fry

for 2 minutes.

Add cauliflower, chicken stock, cooking wine,

salt, pepper mix well & cook until done.

Last add corn starch, spring onion mix well.

Serve hot as a main or side dish.

NOTE:

Can replace cauliflower pagoda with any vegetables of your choice

Cauliflower Pagoda :

SARDINES IN SPICY SAUCE ( SAMBAL )

1 can sardines in tomato sauce ( 230 gm )

1 onion sliced

3 cloves garlic sliced

1 piece ginger sliced

1 green chill sliced

1 tomato sliced

Curry leaves

1 – 1 ½  tbsp chili  powder

1 tbsp lemon juice

Salt to taste

Oil for cooking

Extra onion sliced

METHOD:

Fry the onion, ginger, garlic, green chilly &

curry leaves in oil until golden.

Add chilly powder fry for 1 minute then tomato,

salt & cook until tomato is soft.

Add can sardine, extra onion & lemon juice,

 mix well & cook for few more minutes.

Serve hot with rice, breads, noodles…