With the fasting month of Ramadan just around the corner, get ready to wow your family with tasty meals that are easy to prepare!
Crispy Fish With Tamarind Sauce
- 1 Sea Bass
- 1 tbsp corn flour
- 1 tsp salt
- 1 cup oil
- 2 cloves garlic, finely chopped
- 3 bird’s eye chili, finely chopped
- 1/2 cup tamarind juice
- 1 tbsp palm sugar, grated
- 1 tbsp fish sauce
- ½ tsp salt
- 1 capsicum, chopped
- 1/2 tbsp corn flour (Mixed with water)
- Coat evenly the sea bass with cornflour and salt. After coating, leave the fish to marinate for a while.
- Heat oil in a pan. Place the fish in the pan and fry till one side of the skin is crispy. Flip the fish over and fry till crispy too.
- Once the fish is crispy on both sides, remove from the pan and set aside.
- In a pan, heat 2 tbsp of oil and saute the garlic. Once fragrant, add the bird’s eye chillies, tamarind juice, palm sugar, fish sauce and salt. Let it simmer for 2 mins.
- Add the capsicum and corn flour mix. Let the sauce thicken for 1 – 2 mins. Pour over the fried fish and serve.
White Tom Yam Ala Thai Restaurant
- ½ litre water
- 1 chicken stock cube
- 2 stalks lemongrass, sliced
- 1 inch galangal, finely sliced
- ½ holland onion, finely sliced
- 3-4 kaffir lime leaf
- 200g oyster mushroom
- 5-10 prawns, deshelled (leave head and tail intact) and deveined
- 6-10 bird’s eye chilli,
- 2 tbsp of fish sauce
- 3 squids, sliced chunkily
- salt to taste
- 1 tomato, halved
- 2-3 limes, just the juice
- ¼ cup cilantro leaves, chopped
- Boil water in a pot. Add chicken stock cube, lemongrass, galangal and holland onion.Let it simmer for a few minutes before adding kaffir lime leaves.
- Once broth is simmering, add oyster mushrooms, prawns, bird’s eye chillies and fish sauce. Then add squid last so as not to over cook it.
- Add salt, tomato and lime juice. Garnish with cilantro and serve.
Creamy Coconut Chicken Under 30 Minutes
- 3 tbsps cooking Oil
- 2 dried red chillies, small sized
- 1 cup onion, chopped
- 2 tsps ginger garlic paste
- 2 green chilies, medium sized
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp garam masala powder
- 500 gm chicken, boneless
- 1 cup coconut milk
- ¼ cup water
- 2 tomatoes
- 1 tbsp coriander, chopped
- Heat cooking oil in a nonstick pan on medium-high heat. Add dried red chilies and onions in hot oil. Sauté until translucent.
- Add ginger garlic paste and let it cook for a while before adding green chillies.
- Then add salt,black pepper, red chili powder,cumin powder, coriander powder, turmeric powder, and garam masala powder. Give the mix a quick stir.
- Add water and let it simmer for 2-3 minutes until oil separates.
- Add chicken and cook for a minute until the meat changes colour. Add tomatoes and cover the pan. Let it simmer for 5 minutes on medium-high heat.
- Pour coconut milk into the broth and let it simmer for more than 10 minutes until it gets creamy and take it off the heat.
- Garnish with coriander before serving.
Thai Pandan Chicken
- 500 gm chicken fillet, chopped into cubes
- 1 red onion, sliced finely
- 1 inch ginger, sliced finely
- 2 cloves garlic, sliced finely
- 2 tsps coriander leaves, chopped finely
- 2 tsps coriander powder
- 2 tsps brown sugar
- 2 tsps white pepper powder
- 2 tsps oyster sauce
- 2 tsps soy sauce
- 1 tsp sesame oil
- Pandan leaves
- Sate skewers, cut into 5 cm length
- In a bowl, add chicken fillet, red onion, ginger, garlic, coriander leaves, coriander powder, brown sugar, wahite pepper, oyster sauce, soy sauce and sesame oil. Leave to marinate for 30 mins.
- Wrap each chicken fillet with pandan leaves and use sate skewers to hold the wrapped chicken fillet in place.
- Steam the chicken wraps for 10 mins or until half cooked.
- Fry the chicken wraps until golden brown. Serve.