Fish Soup

I never had soup with fish in it...so I was very excited to taste this soup and to my excitment ..this turned out so well... 5 stars goes to this recipe now... I am going to make this again and again!!

Fish Soup

Ingredients

1 whole fish (if not the WA "blue bone”, any large, firm-fleshed white fish)

1 celery stalk,

chopped 3 tomatoes,

1 cup chopped onion

2 lemongrass stalks

Splash soy sauce

Splash white vinegar

1 tbsp turmeric

Water to cover

1 tsp salt

1 tbsp flour

To serve, steamed rice.

Preparation

1. Remove flesh from fish and chop into chunks.


2. In a large pot, place cleaned fish head and bones.


3. Twist lemongrass stalks and tie in a knot.


4. Beat them to release flavour before adding to the pot.


5. Add chopped vegetables, soy sauce, vinegar and water to cover.


6. Add turmeric and salt to taste and cook over moderate heat until fish is cooked.


7. To thicken the soup, mix a tablespoon of flour with water to a paste then add to the soup.


8. Serve poured over steamed rice or with rice on the side, as preferred.

Glazed Grilled Fish

Not going to say anything about this dish.....its that yummy!! ;-) ....you got to try it ...its full of flavours ....I got this recipe from quick short recipe book!!

Glazed Grilled Fish

2 tbsp olive oil

2 tbsp lemon juice

2 tbsp fruit chutney

1 tbsp honey

1 tbsp chopped corriander / cilantro

2 cloves garlic, crushed

4 white fish or snapper fillets

1. Combine oil, lemon juice, fruit chutney, honey, corriander, and crushed garlic in a small jug. Place fish fillets in a large non-metal dish.


2. Pour oil mixture over fish. Cover and refrigerate for and hour (Note: I didnt do so, all of us were so hungry, so I just left these fishies outside after marination for 15 minutes)


3. Transfer fish fillets to cold, lightly oiled griller (broiler) tray and cook under high heat, brushing with remaining marinade occasionally, for 4 mintues each side or until tender. Serve with Lemon slices, if desired.

Quick Chirstmas Cake / Pudding

This will save your time in kitchen during Christmas. Christmas pudding / cake is very time consuming I think so here is the recipe for quickest ever Christmas pudding..there must be heaps of recipes on line ..but I got this one from SBS food safari TV show.... I made this when my in laws were here to visit, they were so impressed and I was not sure about what to call this ..so my dearest 'father in law' suggested me the name :

Quickest Ever Christmas Cake / Pudding.... very nice!!

Ingredients

1 loaf day-old bread

375g sugar

2 tbsp custard powder

2 tbsp cornflour

4 tbsp cocoa

2 eggs,beaten (I am going to use 2 tsp egg substitue next time)

500g mixed dried fruit

250g almonds

250g glacé cherries,

halved Vanilla to taste

4 tbsp whisky, brandy or sherry (optional)

Preparation

Preheat oven to 200oC .

Tear bread into small pieces and soak in cold water for 15 minutes until soft.

Place bread in a colander and mash, draining liquid.

Transfer to a large bowl and add sugar, custard powder, cornflour and cocoa.

Stir in beaten eggs and mix well.

Add dried fruit and half of the almonds and glacé cherries.

Add vanilla and whisky.

Pour into a baking dish and decorate with remaining cherries and almonds.

Bake for 45 minutes to 1 hour (check pudding by piercing with a toothpick - should be dry when you take it out).

Can be served warm or cold.

Kadhai Chicken

Hm... mouth watering... yummy..delicious....authentic !! These are the comments from hungry monsters that I have with me .... you may think that this dish must be very hard to make ...but naah..its very easy, when it comes to yummy food..I dont want to take more efforts to cook it..and spend hour and hours in kitchen... I have no time to spend in kitchen after a long busy day at work ...so here is the Kadhai Chicken ....aka ...Indian Style Wok fried Chicken.

(tip: vegetarian ppl can use 500g firm tofu instead of chicken.)

Kadhai Chicken ( Wok fried Chicken)

500 gms of chicken thighs, wahsed and cut it in small bite size pieces

1 red / green capsicum roughly chopped

2 boiled potatoes chopped in cubs
4 large onions finely chopped
4 tomatoes finely chopped
1 1/2 tbsp tumeric
1 tsp red chilli powder
1 tsp whole black pepper
4 small pieces of ginger
7 to 8 cloves of garlic
2 tbsp of oil

1. Make the paste of garlic and ginger
2. Heat the oil in sauce pan
3. Add the Tumeric, chilli powder, pepper and the ginger garlic paste in the oil
4. Stir fry this for 5 minutes
5. Then add the chicken pieces and let it cook for 5 minutes
6. Then add chopped capsicum, potatoes , onions and tomatoes in it and let it cook for 10-15 minutes
7. Serve this with Pulao or naan bread and Raita.

Vegetable Stir Fry with Noodles

All right bloggy..here is another yummy vegetarian dish to put here from my recent favourite vegetarian cook book.... its so yummy that I have addicted to it now..simple to make but still very tasty. But very important tip for those who can not eat peanut butter, please dont use peanut sauce in it ....just use soya sauce and honey. Original recipe dont have soy sauce but you can use it instead of Peanut butter. : )

Vegetable Stir Fry Noodles

Serves 4

Ingredients

250g broad ribbon egg noodles ( I used rice sticks noddles)

2 tbsp Sunflower oil ( I used low fat canola oil)

1 clove garlic, sliced ( I love garlic so I used 2 -3 cloves instead of 1)

2 carrots, thinly sliced diagonally

150g green beans, halved

150g broccoli florets

1 red capsicum, deseeded and cut into matchsticks

4 spring onions, thinly sliced, diagonally

For the sauce:

4 tbsp smooth peanut butter ( you can use crunchy peanut butter for crunch..crunch)

1 tbsp tomato puree

1 tbsp balsamic vinegar

4 tbsp cold water

sea salt and freshly ground black pepper

chopped fresh corriander, to garnish

lime wedges , to serve

Method:

1. Cook the noodles according to the packet instruction, then drain well. Meanwhile, mix together the peanut butter, tomato puree, balsamic vinegar and seasoning with about 4 tbsps of cold water. Set aside

2. Heat the oil in a wok or large frying pan until very hot. Add garlic, carrots and green beans and stir fry for 2 minutes, until lightly coloured. Add the broccoli and stir-fry for 2-3 minutes or until softened. Add the red capsicum and spring onions, then cook for further 1 minute.

3. Add the sauce, 1/2 cup water and the drained noodles in it. Combine well and stir-fry for 4-5 minutes or until everything is hot. Garnish with chopped corriander and serve with freshh lime wedges to squeeze over.

(note: I didnt use lime wedges as I didnt had any ...but next time I am going to try.)