Hot & Fragrant Snapper

This is a very fragrant and appetizing dish that Tracy had introduce to us. It taste sort of like those Thai dishes because of the lime, kaffir lime leave and fish sauce. You need to blend all the ingredients to create a marinade sauce for the fish and allow it to marinate for a while before grilling it.

For my case, I used White Snapper fish and place it on some banana leaves and grilled until done. You had to serve this dish hot so that the aroma of the marinate will be great on the fish.


Ingredients:
2 Large Fresh Chillies, Roughly Chopped
5 Shallots, Peeled
5 Garlic Cloves, Peeled
2 Tablespoons Lime Juice
2 Tablespoons Thai Fish Sauce
1 Tablespoon Palm Sugar Or Molasses
4 - 6 Kaffir Lime Leaves, Rolled Into Cigarette Shapes And Finely Sliced
1 Trout, About 450g Each, Cleaned

Methods:
1. Wrap the chillies, shallots and garlic cloves in a foil package.
2. Place under a hot grill for 10 minutes, until the vegetables have softened.
3. As soon as the foil package is cool enough to handle, unwrap it and tip the contents into food process.
4. Mix the lime juice, fish sauce, sugar and lime leaves together.
5. Add 1 - 2 teaspoon of the lime juice mixture to the chilli mixture and blend till a paste.
6. Remove the chilli paste and stir well with the rest of the lime juice mixture.
7. With a teaspoon, stuff this paste inside the fish. Smear a little on the skin too.
8. Grill the fish for about 8 minutes on each side, until just cooked through.(the timing depends on the size and the thickness of the fish.)
9. Carefully lift the fish onto a platter. Serve with rice.

Notes:
I used 1 red and two green chilliles.(It all depend whether u want it to be hot or mild)
You can used any type of fish that you prefer like Seabass, Seabream or Snapper.

Prawn Pullao

Saw this easy to prepare one dish meal from Stefanie's Cumin & Coriander Blog where she introduce this Prawn Pullao recipe. It simple taste great with all those common spices that we can get from those Indian stall in our neighbourhood market area.


Instant of using basmati rice for this recipe, I just used the normal long rice grains that we commonly used at home. I can said the combination of spices for this dish was not very strong type, it's just nice for our family. And thanks to Tracy who introduce me to this web.....

Other than following the ingredients given from the site, I also add in some golden raisins to cook with the rice. Then upon serving, I spinkler some ready bought toasted cashew nut to increase the crunch of the dish. You can serve this with some chicken or mutton curry if you want so extra gravy to go with the rice.

Assorted Sweet Potato & Red Bean Rice

Sometime rather than a bowl of plain white rice, you can actually come up with different combination of ingredients to make it more tasty and interesting. For eg: This Assorted Sweet Potato & Red Bean Rice. The sweetness and aroma of the sweet potatoes together with some crunch of the red bean will sure made you wants to have a few more spoonful of it.

Sweet Potato are rich in dietary fiber, vitamin A, vitamin C, and vitamin B6. Sweet potato varieties with dark orange flesh are richer in Vitamin A.


Ingredients:
1 Cup Uncooked Brown Rice Mixture/Rice
100g Sweet Potatoes
50g Red Bean, soaked till soften

Methods:
1. Rinse the rice accordingly and soak with the cooking water for about 30 minutes.
2. Rinse red beans in a few changes of water then put it in a small pan cover with water lever above the bean, bring to boil and switch off the heat when it boiled.
3. Let it soaked for about 10 minutes, pour away the water, rinse and repeat the cooking process for about 3 times.(this is shorten the process of cooking the red beans, as well as remove the raw taste and smell of the beans)
4. When it's time to cook the rice, wash and peel the sweet potatoes then cut it into small cubes.
5. Add all the ingredients into the rice cooker, add water and cook until done.

Notes: If you prefer you can add in pumpkin instead of sweet potatoes.