Prawn Mee

20 Prawns
2cm width of balachan
1 packet of noodles
1 bunch of kangkong
1 packet of taugey
rack of Pork ribs
fried shallots



Deshell and remove heads of prawns, set aside meat.

Dry fry the shell and head *without burning* - on low heat. Until water content is evaporated, add oil and balachan, fry.

When balachan is fried till fragrant, add water to melt. Once water boils, add ribs. Simmer stock for 2 hours.

Add the rest of ingredients (Prawn, noodles, vegetables) to stock and cook.

Sprinkle shallots, serve

Chicken in Tarragon Sauce

500g/1lb Chicken breast fillets
25g/1oz flour
25g/1oz butter
1 medium onion - chopped
1 small green pepper - seeded and sliced
1 garlic clove -crushd
150ml/¼ pint dry white wine
Finely chopped fresh tarragon
150ml/5fl oz fresh double cream
50g/2oz cheddar cheese

1. Cut chicken into thin strips and coat in flour

2. Melt butter in pan. Add onion and cook until soft

3. Add chicken, pepper, garlic, wine and tarragon

4. Cook for 10-15 mins - stirring occasionally.

5. When chicken is cooked thoroughly - add cream, seasoning and cheese.

6. Heat through thoroughly and serve with pasta, potatoes or rice.

Tender Breast of Chicken marinated with fresh chilli, corriander, ginger & zest of lemon serve on a bed of mashed sweet potato w a spinach & rocket

What can I say it's simple and tasty and didn't take too long to make.

__________________
Ingredients:

• Chicken Breast
• Chili
• Ginger
• Coriander
• Sweet Potato
• Milk
• Butter
• Baby Spinach
• Baby Rocket
• Vinegar
• Olive oil

Instructions:

1. 

1. Take some chili, ginger and coriander and place into a pestle with a pinch of salt and sugar.
2. Pound the ingredients into a paste, add a dash of vinegar and olive oil as you pound it.
3. Take the chicken breast and make cuts in it then cover with the paste and marinate for a 10 minutes
4. Take the sweet potato, peel it and chop it into chunks to boil.
5. When the sweet potato is soft drain water and mash with a bit of butter and some milk.
6. On a hot pan place some olive oil and a bit of butter and pan fry the chicken on a medium heat.
7. Place the mash on the plate with some spinach and rocket leaves and place the chicken on top.
8. Top off with a a bit of lime and chili mayo.

Thai fish cakes with Thai dipping sauce

Thai dipping sauce
100g sugar
125ml water
60ml white vinegar
1tbsp fish sauce
1 red chilli chopped
¼ cucumber seeded and finely chopped
¼ small carrot finely chopped

1. bring all ingredients to boil
2. simmer uncovered for 5 mins, or until slightly thickened
3. remove from heat, cool slightly
4. stir in cucumber and carrot

Thai fish cakes
450g firm white fish fillets, flaked
3tbsp cornflour
1tbsp fish sauce
1egg, beaten
½ cup fresh coriander leaves
3tsp red curry paste
50g green beans, very finely sliced
2 spring onions, finely chopped
½cup oil

1. Place fish in large bowl, add corn flour, fish sauce, egg, coriander, curry paste and chilli. Mix well until well combined
2. Add the beans and spring onion and mix well. Using wet hands, form 2 rounded table spoons of mixture at a time into fairly flat patties
3. Heat the oil in heavy based frying pan over medium heat. Cook 4 fish cakes at a time until they are golden brown on both sides. Drain on paper towels and serve immediately with Thai dipping sauce.

Soy sauce chicken wings

wash the chicken wings, (chop or unchop up to u)
submerge ur chicken wings with soy sauce about 200ml, dark sauce 50ml, sesame oil 10ml, pepper 10g, starch/flour 10g.
then rub everything in, give ur chicky good massage
seal it w cling film and leave it to marinate over night.
then when u wake up, give it a toss, so the top chicky gets to the bottom.
and marinate further till ure ready to cook for dinner to cook is simple.
heat pot NO NEED OIL (cos got sesame oil + chicken skin oil le) then pour everything in, once sauce starts simmering, switch to small fire, and cook it for about 30 mins.
occassionally stirring it so it doesnt stick to pot.
before u serve, bring up the sauce to boil once more w bigger fire.
and u can turn off and SERVE! :D ((MAKE SURE CHICKEN IS COOKED THOROUGHLY!))

Ginger Pork

30g ginger finely diced
100g mince pork
1/2 onion finely diced
2 cloves of garlic finely chopped

3 tbsp soy sauce
1 tsp pepper
2 tsp sugar

heat wok/pan with oil

fry garlic, onion, ginger till golden

add in mince pork, stir fry till cooked.

add in soy sauce, pepper, sugar.

simmer for 5 mins.

done

Easyfied Chicken Rice (with rice cooker)

1 liter of Chicken Stock
3 Cups of rice
4 chicken thighs
4 slices of ginger
1/2 onion - diced finely

marinate:
soya sauce : mirin + ginger
3 : 1

marinate chicken thighs for 30 minutes.

wash rice, rinse out water, put chicken stock in, add onions, stir.

place chicken onto rice pour in mirinate too.

press start.

when done, take out chicken, mix rice thoroughly.

add coriander and chicken rice chilli to serve!


chicken rice chilli:

3 tsp white vinegar
2 birds eye chilli
1 clove garlic
a small piece of ginger
add into blender and blend.

Garlic Prawn with Chilli and Basil Pasta

So somewhere along the line i picked up this recipe... can't remember from who or from where or how it should be done, but this is how I cooked it this night and it turned out pretty darn tasty.

----------------------------
Ingredients:

• 250g of whatever pasta you want
• Some prawns how much you choose
  
• Half a garlic (4 or 5 cloves) peeled. squashed and roughly chopped
  
• 10g of basil chopped finely
• 1 or 2 hot chillies finely chopped as well
• 1 tablespoon or butter
• and some olive oil
  
• few drops of white truffle oil

Instructions:

1. Cook the pasta until al dente then drain into a colander.
2. Put a bit of olive oil into a pan on high heat, add the garlic and fry
3. Add the prawns and fry until half cooked and add the butter, half the basil and the chilli and cook over medium heat
   
4. When prawns look cooked add the pasta and stir through on low heat
   
5. Add the remaining basil, a sprinkle of extra virgin oil and the truffle oil
6. Turn off the heat and mix the pasta through thoroughly
7. Serve with a sprinkle of parmesan cheese.
   

Serves about 2 and takes about 10 mins to prep and 30 mins to cook

Katsu Curry

Fried Pork Chop
4 pork chops, tenderised with millet or back of a cleaver
Salt and pepper, to taste
Suitable amount of low gluten flour
Suitable amount of breadcrumbs
1 egg, beaten
Method
1. Marinate pork chops with salt and pepper and set aside for at least 15 minutes.
2. Heat up oil in a wok for deep frying.
3. Coat the pork chops evenly with low gluten flour, then beaten egg, then breadcrumbs.
4. Slide the pork chops into the wok and fry until golden brown.
5. Drain excess oil and cut into slices.
Japanese Curry
1 pack of S&B golden curry sauce mix, chopped into small pieces
2 carrots, skinned and chopped
2 potatoes, skinned and chopped
1 white onion, diced
2-1/2 cup water
2 tbsp butter

Method

1. Melt butter in a pot and saute the diced onion until fragrant.

2. Add in chopped carrots and potatoes and fry until onions are browned.

3. Add water and bring to a boil.

4. Reduce heat, covered and let simmer until the vegetables are slightly softened.

5. Add in curry sauce mix pieces and stir until completely melted.

6. Let simmer for another 5 minutes, stirring occasionally.

7. Serve hot with rice and pour the curry sauce over the pork chop