BARRAMUNDI PARCELS WITH ZUCCHINI AND BOK CHOY

INGREDIENTS:
2 zucchini, cut into batons
3 heads of bok choy, each cut into 4
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp oyster sauce
1 tbsp mirin, or sweet white wine
4 barramundi fillets (180-300 g)
1/4 cup basil, torn
2 tbsp vegetables oil
4 shallots, sliced
1 clove garlic, finely sliced
8 springs fresh coriander,
3 cm piece of ginger julienned

Barramundi parcel with zucchini and Bok Choy

METHOD:
1. Pre heat oven to 220 c.
2. Place a baking tray in the oven to preheat.
3. Divide the zucchini four pieces of foil. 
4. Combine the soy sauce, sesame oil, oyster sauce, and mirin in a small mixing bowl, whisk well and  drizzle over the zucchini and season with salt and pepper.
5. Season barramundi on both sides with salt and pepper and place barramundi fillet onto each mound of zucchini and divide half of the basil and coriander between each parcel.
6. Place parcels on the pre-heated baking tray and cook in oven for 10-12 mins depending on thickness of fish fillets, then remove from oven.
7. Meanwhile, heat the vegetables oil in a wok over medium high heat and swirl to coat.
8. Add the ginger, shallot, and garlic and cook for 30 seconds. Add the bok choy and tos for 3-4 mins or until slightly wilted.
9. Add fish sauce and toss to coat and season to taste with salt and pepper.
10. Place 3 pieces of bok choy onto the centre of 4 serving plates.
11 Open the parcel of fish, remove and discard the herbs.
12. Place fish on the top of the bok choy and place the zucchini on top of the fish.
13. Spoon the juices from the parcel around the outside of the plate. Finely chopped basil and coriander, sprinkle ovet the fish and serve.

THAI GREEN CHICKEN CURRY

Thai green chicken curry

A healthy alternative to coconut milk that will bring your Asian inspired to life :)

THAI GREEN CHICKEN CURRY

2 tbsp Thai green curry paste

1 onion, sliced

1 spring onion, sliced 

400g chicken filled, sliced

375 ml coconut cream

1/2 cup water

1/2 cup broccoli

1 tbsp fish sauce

1 small carrot, chopped

1. Heat Thai green curry paste in pan.
2. Add onion, cook 1 minute.  Add Chicken, cook further 2 mins. 
3. Add coconut milk, water and fish sauce
4. Add vegetables, bring to boil, simmer 3 minutes, If desired garnish with coriander leaves & serve with rice.

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BARBECUED CHILI PRAWNS AND CRUNCHY GREEN VEGETABLES

BARBECUED CHILI PRAWNS

Barbecued chili prawns

Serves: 4 Preparation: 10 mins + marinating time  Cook: 5 mins

3/4 cup chopped parsley

1/4 cup olive oil

4 gloves garlic, chopped

2-3 long red chilies, chopped

600 g raw peeled prawns, Lemon wedges, to serve

Cooking

1. Combine parsley, oil, garlic and chili in a small bowl, season well.

2. Place prawns in a shallow dish.  Pour over oil mixture and toss to coat.  Cover and refrigerate for 20 mins, to marinate.

3. Remove prawns from marinade and cook on preheated barbecue plate for 5 minutes, until pink and cooked through.  Serve with lemon wedges.

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CRUNCHY GREEN VEGETABLES

Crunchy green vegetables

300 g green beans, sliced

1 small red capsicum 

2 tablespoons vegetables oil

1 stalk lemongrass, white stem finely chopped

1 cup beanshoots

1 spring onion, sliced

2 garlic cloves, crushed

5 cm ginger, finely chopped

salt, white pepper

1 spring onion, sliced

Heat oil in a wok or large frying pan on high, stir garlic, ginger, and lemongrass stir fry 1-2 minutes, add capsicum, green beans, mix through and stir fry a further 1-2 mins, add spring onion, salt and white pepper tossing well. Serve with rice, if liked.

Barbecued chili prawns and Crunchy green vegetables, serve with steam rice if you liked

HERBED QUICHE 
(Spinach, herbs mix, bacon and parmesan quiche)

Quiche can be made 3 days ahead, keep, covered, in refrigerator; or freeze for 2 months.  Quiche can serve with tossed salad.  Unsuitable to microwave.

Ingredients (served 8)

• 2 tsp olive oil
• 1 onion, finely chopped
• 100g rindless bacon, in short, thin strips
• 100g baby spinach leaves
• 4 eggs
• 1 cup mixed herbs
• 3/4 cup (185ml) cream
• 1/2 cup (125ml) milk
• 1/3 cup (30g) shredded parmesan
• Pastry
• 2 cups (300g) Orgran gluten-free plain flour
• 150g butter, chilled, cubed, Pinch salt, 1 eggs
• 
  
• Method ~ For pastry, mix flour, butter and salt in a food processor until mixture forms crumbs. Process with egg and 1-2 tbs cold water. Knead until smooth. Refrigerate covered for 10 minutes.

1. Roll pastry out between 2 sheets of lightly floured non-stick baking paper and place in 25cm (base), 3cm deep fluted loose-bottomed flan. Refrigerate for 30 minutes.
2. Heat oil in a frying pan over medium heat. Add onion and bacon. Cook 8-10 minutes or until soft. Drain on a paper towel. Microwave spinach, and herbs on high for 1 minute or until wilts. Cool for 5 minutes. Squeeze out moisture. Chop.
3. Preheat oven to 190°C. Place a tray in the oven. Line pastry with baking paper. Cover base with rice. Bake on the hot tray for 10 minutes. Remove paper and rice. Spread over spinach and herbs, bacon and onion. Whisk eggs, cream and milk together. Pour over the filling. Sprinkle over the parmesan. Bake 30 minutes and serve with salad.
   
   

   

   
   
   
   

GINGER STEAM FISH WITH BOK CHOY

GINGER-STEAMED FISH WITH BOK CHOY

Prep: 15 Mins Cook: 12 Mins Serves: 4

• 2 bunches bok choy, halved length ways
• 4 x 150 g firm, thick white fish fillet
• 4cm piece ginger, peeled cut into matchsticks
• 2 fresh long red chili, deseeded, finely chopped
• 2 tblsps light soy sauce
• 1 tblsp lime juice
• 2 tsps sesame oil
• 1/2 tsp caster sugar
• Thinly sliced greed spring onion, to garnish
• Steam rice, to serve

Cooking

1. Line bases of two 20 cm bamboo steamer baskets with baking paper.

2. Divide bok choy among steamer basket, top with fish. Scatter half the ginger over the top. Stack basket on top each other.  Cover with lid.  Sit baskets over a large saucepan of rapidly boiling water.

3. Steam for about 10-12 minutes, or until fish flakes easily when tested with fork.

4. Place chili, sauce, juice, oil, sugar, and remaining ginger in a small bowl.  Stir to combine.

5. Drizzle fish with sauce mixture.  Garnish with spring onions. Serve with rice

SEASONAL SEAFOOD VEGETABLES WITH NUTS

Seasonal seafood vegetables with nuts

Preparation 15 minutes
Cooking time 5 minutes


You will need:
1 cup baby corn (Canned)
1 small red capsicum
1 red chili
1 cup snow peas
1 cup roast nuts
3 tablespoons oil
125 ml (1/2 cup) water or chicken stock
200 g marinara seafood
1/2 zucchini 


Seasoning:
1 teaspoons salt, 1 teaspoons sugar, 1 tablespoons sugar, 1 tablespoons light soy, 1 tablespoons oyster sauce, 2 tablespoons sesame oil.
Thickening:
2 teaspoons cornflour in 3 tablespoons water

Cooking

Heat the oil in a hot wok, swirling gently around until smoking, add salt, cook for 20 seconds, then add all ingredients except roast nut.  Toss over high heat until a glazed effect is attained, add 1 teaspoon sugar, 125 m (1/2 cup) water or chicken stock.  Cover with the lid and cook over high heat for 2 - 3 minutes ( no longer).  Add soy, oyster sauce and sesame oil, mix well and stir in the thickening in the centre of the wok until the sauce thickens. Stir sauce through quickly to give a velvety coating over vegetables, then toss in almonds. Arrange on the serving plate.

CHICKEN SPRING ROLL - LUMPIA AYAM

Spring roll

Preparation 30 minutes

Cooking time 5 minutes 

You will need:

10 spring roll wrappers, available ready- made, available in Coles, Woolworths.

1 teaspoons salt

3 tablespoons oil

Vegetables oil for deep-frying

Filling :

500 g minced chicken

125 green prawns cut into small bite size pieces

1 cup celery

1 cup bean sprouts

1/2 cup finely bamboo shoots. if you like 

2 carrots, finely chopped.

Seasoning

1/2 tablespoons light soy

1/2 teaspoons salt

2 tablespoons oyster sauce

Thickening:

3 teaspoons cornflour in 85 ml  (1/3) cup water

Preparation

1. Heat 3 tablespoons of oil in the pan, add 1 teaspoons salt and over high heat stir fry minced chicken for 1 minute, then add prawns to stir fry for another 30 seconds.  Add remaining filling ingredients and a cook a further 2 minutes.  Add seasoning. Allow to cool.

2. Spread 2 1/2 tablespoons of filling evenly across the corner of the spring roll sheet.  Fold in Sides and firmly roll up in envelope style, shaping as firm and as round as possible.  Moisten the edges of the sheet with a little cornflour paste to seal the edges.

Cooking

Deep-fry in moderately hot oil for 4-5 minutes.  Drain and serve hot.

SIEU MAI ~ STEAMED PORK DUMPLING

Steamed pork dumpling

Preparation time 45 minutes

Cooking time 20 minutes

You will need: 1 packet won ton wrappers available in Coles or Woolworths

Mince filling: 

185 fresh minced pork (should be fatty)

125 g prawns green

1/2 cup water chestnuts, finely chopped

1/2 cup bamboo shoot, finely chopped

1 cup spring onion, finely chopped

1 tablespoons salt

1/2 cup finely minced celery

Seasoning:

2 teaspoons salt, 1/4 teaspoons white paper

2 teaspoons sugaqr

1/2 sesame oil

2 tablespoons cornflour

Preparation

1. Mix mince filling in a bowl, add seasoning. It is a good idea to chill the filling for at least 30 minutes before wrapping.

2. Hold a wrapper in the palm of your left hand, place 1 tablespoons of filling in the center of the wrapper, wrap the sides up and around squeezing the skin close to the filling.  The top of the wrapper gathers naturally into pleats.  Gently push the filling down from the top to pack the 'flower pot' firmly and top up with extra filling if needed. The filling should be seen above the wrapper.  Flatten the bases slightly and place over boiling water in a lightly oiled bamboo basket or lightly rack of steam 15 -20 minutes.  Serve with a dip of soy sauce and sesame oil.

ROAST PORK

Roast pork

Ingredients

• 1 envelope onion soup mix
• 2 garlic cloves, minced
• 1 tablespoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cloves
• 3 cups water, divided
• 1.70 kg pork 
•  3 potatoes, cut halved 
• 1-1/2 cups sliced onions
• 2 cup Broccoli
• 1 cup cauliflower 
• 2 Carrots

Direction

• In a large bowl, combine the first six ingredients. Stir in 1/2 cup water let stand for 3 minutes.
• Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture.
• Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a meat thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing. Yield: 6-8 servings.

My plates wow...

Roast pork my recipes

Roast pork so tempting ...

VEGETABLES SEAFOOD IN BIRD NEST

A most attractive dish with beautiful color combinations is the seafood and vegetables. For this dish you will need to equip yourself with two wire strainers - one 7 inch diameter and the other 6 inch diameter, just the ordinary type available in any hardware shop.


Preparation time 40 minutes
Cooking time : 15 minutes


You will need the basket:
3 medium sized potatoes
2 tablespoon cornflour
vegetables oil for deep frying + 4 extra tablespoons oil
125 ml (1/2 cup) water


Seafood:                                                                          
250 g fish fillets, barramundi, snapper                           
250 g fresh prawn                                                               
250 g fresh scallops                                                            
2 teaspoons minced ginger                                                


Vegetables
125 g snow peas                                                         
1 medium white onion                                                
1/4 straw mushrooms                                                                                              
1/4 can baby corn
1 zucchini          
1 carrot
                                                                                   
Seasoning:                                           
1 clove garlic                                            
1 tablespoon light soy sauce
1 teaspoons sesame oil
1 teaspoons salt
Thickening: 2 teaspoons cornflour dissolved in 1 tbsp water.

Seafood vegetables in bird nest

Preparation for basket
1. Peel and slice the potatoes thinly like potato cake, then shred into fine straws
2. Place in bowl of cold of water, drain and thoroughly squeeze out excess water, Mix in cornflour.
3. Well oil both sides of the two wire strainers (As you are going to deep-fry the basket, you could add your oil into the wok, and dip the basket into the oil.
4. Arrange potato straws evenly around the sides and the base of the larger strainer (not too thickly) and gentle press the smaller strainer on to the potato straws.
5. Heat the oil to moderate and carefully and gradually lower strainers into the oil, making sure that the oil does not rise too high and bubble over. Tilt the sides if the strainers are not completely immersed in the oil. Continue to deep fry until potatoes are crisp and golden and remove.  Lift out inner strainer. then carefully lift out potato basket on to absorbent paper.

Preparation seafood and vegetables
1. Cut fish into slices into small slices, devein, wash and dry prawn and cut each prawn into two. Wash and dry scalops.
2. Top and tail snow peas.  Drain straw mushrooms.
3. Plunge all seafood into boiling water for 30 seconds.  Strain immediately and place on a large plate vegetables.

Cooking
Heat the wok, add 4 tbsp oil, swirl around gently just smoking, add salt, garlic and stir fry vegetables until glazed with hot oil 1 minutes.  Add 125 ml (1/2 cup) water, cover with the lid and cook another minute.  Add all seafoods with minced ginger and marry over high heat quickly for 1 minute.  Add remaining seasoning to combine for 10 seconds, then make a well in the centre and stir in cornflour thickening until bubbling.  Combine them quickly and serve in the prepared potato basket.
Notes: Don't serve up to much liquid from work into the potato basket, the potato will fast becomes soggy.

LUNCH- (CHICKEN FRITTERS sweet chilli & MEDITERRANEAN PASTA)

OUR LUNCH- (CHICKEN FRITTERS sweet chilli & MEDITERRANEAN PASTA )

CHICKEN FRITTERS sweet chilli & Mediteranian Pasta Salad)

CHICKEN FRITTERS WITH SWEET CHILI SAUCE

400 gram chicken mince
3 sliced shallots
1 cup herb ( Fresh coriander leaves, mint leaves and sweet Thai basil) thinly sliced.
2 gloves of garlic
salt
white pepper
1 tbsp finely chopped ginger.
1/4 cup breadcrumbs

Combine 400 g chicken mince, 3 sliced shallots, herbs, salt, ginger, white pepper & 1/4 cup breadcrumbs in bowl. Form into fritters and fry in 3 tbsp oil until golden brown. Serves Fritters with dipping sauce and lemon  wedges.

For dipping sauce

1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp lemon juice
1 tbsp chili sauce
1 tbsp ginger pepper
All ingredient for dipping sauce whisk together.

MEDITERRANEAN PASTA

Step 1: Boil 375 g penne pasta until tender. Drain. Return to pan. Add 2 tbsp olive oil & 2 tbsp fresh basil, oregano thinly sliced and 2 garlic cloves, finely chopped.

Step 2: meanwhile, preheat grill to high. Grill 1 tomatoes for 4-5 minutes. Chopped tomatoes into pieces. add chopped  baby rocket to pasta mixture. Toss to combine and serve

Mediterranean pasta

Chicken Fritters

Dipping sauce

INDONESIAN FRIED RICE - NASI GORENG

A Traditional Indonesian fried-rice dish, usually eaten at breakfast to use up leftover rice. It can be made with beef, chicken, pork, prawn or vegetables. Wine match : a viognier or pinot gris.

Nasi Goreng ala chef Meilinda :)

Preparation 25 mins
Cooking time 15 mins


4 cup chicken stock
2 teaspoon tamarind
345 g rice
3 medium onions
4 gloves of garlic
1 tablespoon vegetable oil
1/2 lemon for garnish
1 small cucumber
2 teaspoon chili powder
100 gram banana prawn
1 Saveloys/Sosis sliced
2 small carrot, sliced and chopped
1 large tomatoes, sliced
100 grams chicken, shredded
salt
white pepper
2 teaspoons sesame oil
1 stalk spring onions, sliced
1 fresh chili, finely chopped
2 eggs


        Bring stock to the boil and add the tamarind and well washed rice. Boil for 12-15 minutes or until rice is tender but not soft. Drain, rinse in cold water and set aside to cool. Break up the tamarind and stir well to mix into the rice.  Peel and slice onions and garlic and fry in oil until soft. Add tomato, chili powder and cook for 2 minutes. Put the chicken and season with salt and pepper. Saute for 4-5 minutes, stirring frequently. Add sliced of spring onions and chopped chili and cook for further 2 minutes. Remove and set aside.
        Wipe out pan and oil lightly. Beat eggs and pour into pan, cook in a thin omelette until set, then break up with chop sticks, add to the cooked chicken, prawn and saveloys mixture. Add 2 tablespoons oil in the pan and stir fry rice for 5 minutes, stir cooked mixture and season with salt, pepper, sesame oil and soy sauce  if desired. Garnish with lemon and cucumber.

ASIAN FOOD

INDONESIAN VEGETABLES SALAD

GADO - GADO. Chef ala Meilinda

Indonesian Vegetable Salad /Gado-Gado. Chef ala Meilinda

Sauce: ( Prepare first)

1 medium onion, minced, 2 gloves garlic, minced

5 oz roasted peanut, crushed

2 teaspoons brown sugar/palm sugar

2 teaspoons chili powder

1/2 teaspoon salt

1 teaspoons tamarind

3 bay leaves (optional)

3 tablespoons vegetable oil

3/4 cup thick coconut milk

1 fresh red chili, chopped

Fry all ingredients from onion to bay leaves in the coconut or vegetables oil for 5 minutes, stirring frequently. Add coconut milk and simmer until sauce is thick and aromatic.  Add chili and leave to cool.

SALAD

2 small carrots

2 medium potatoes

100 g cabbage, shredded

155 g green beans, sliced

250 g bean shoots

2 medium tomatoes

5 hard boiled eggs

1 small cucumber

Freshly prawn crackers/kerupuk (optional, if you want)

Scrape carrots and slice thinly, or grate. Peel potatoes and cut into 1 cm dice or thin slices. Drop into boiling, slightly salted water and cook for 10 minutes. Add carrots and cook for 1 more minutes. Drain and set aside. Saute cabbage and beans in very little oil and water until partially cooked but still crisp. Put bean shoots in a strainer and pour on boiling water, or steep in pot of boiling water for 2 minutes to soften. Drain wash lettuce dry carefully. Line a wide plate with the lettuce, top with carrot and potato pieces, then add beans and cabbage. Stack beanshoots on top. Cut tomatoes into thin wedges. Peel and slice cucumber and egg slices attractively around the edge of the salad. Pour sauce, decorate with freshly prawn cracker, or onion flakes if you like. Gado-Gado matching with Fried yellow curry chicken wings.Bon Apatite, Mari makan :)

Gado-Gado with Fried yellow chicken wings ehhm .. enak, yum

ROMANTIC DINNER FOR TWO

It may be an anniversary, Valentine's Day or a special celebration - Whatever the occasion this menu is designed for romantics. The Meal is Herbed Rack of Lamb, Pommes Anna and Broccoli with Cherry tomatoes and you can finishing with Crazy berry dessert. It's a meal to take your time over.  Add to the mood with soft lighting and music to match. Suggestion wine - Served with Cabernet Sauvignon.

Herbed Rack of Lamb, Pommes Anna, Broccoli and Cherry tomatoes

HERBED RACK OF LAMB

2 tablespoons chopped parsley
1 tablespoons chopped shallots
1 small clove garlic, crushed
1 teaspoon finely chopped rosemary
1/2 cup fresh breadcrumbs
40 gr butter salt ad freshly ground pepper, to taste
6-9 ribs rack of lamb, trimmed sprigs fresh watercress, to garnish
        Combine parsley, shallots, garlic, rosemary, breadcrumbs, and 20 g melted butter in a bowl. Sprinkle the lamb with salt and pepper, melt remaining butter in a pan and brown lamb evenly all over.                                                                       
        Cover the lamb with herb mixture and place in baking dish.           
Bake at 220 c for 45 minutes. Remove and keep warm for               
10 minutes. Slice into individual chops. Arrange 2 chops in                 
heart shape on places. Serve with pan juice and fresh                         
watercress sprigs for garnish.                                                       
                                                                                                    
BROCCOLI WITH CHERRY TOMATOES
200 g broccoli, trimmed and separated into florets
120 g cherry tomatoes
20 g unsalted butter
pinch sugar
Cook broccoli in boiling water 3 minutes.  Drain and refresh under cold water.
Saute refresh under cold water.  Saute cherry tomatoes in butter in pan for 1
minute  Add sugar. Add broccol, reheat and serve.

POMMES ANNA
250 g potatoes
40 g butter, melted salt and freshly ground pepper, to taste
grated nutmeg, to garnish                                                   
Wash potatoes and pat dry. Slice into  very thin even rounds. Dip into melted
butter and lay in a buttered mould in overlapping slices.  Season layers and fill
the mould.  Cover and bake at 200 c until crisp and brown on outside and
cooking inside. Turn onto serving plates and sprinkle with a little nutmeg.