Bake Black Pepper Fish Fillet with Taro

Ingredients

2 Fillets of Red Snapper or any White Firm Fish

200g Taro, cut to 1cm cubes

1 Red Onion, thinly sliced

Few Sprigs of Cilantro, finely chopped

Black Pepper Sauce (I use Singlong Brand)

Olive Oil

Pepper

Method

1. Oil a roasting pan, toss the taro and pepper together

2. Arrange taro on one side of the pan, and lay fish fillets on another side

3. Apply black pepper sauce on both sides of fillets

4. Arrange red onion slices over the fillets

5. Pre-heat oven to 200 Degrees C

6. Bake for 25 mins

7. Before serving, sprinkle cilantro over the fish for that extra fragrance and colour

8. Enjoy!

Stir fry Luffa with Prawns (丝瓜炒虾蛋 )

Ingredients

1 Luffa, skin removed and chop into 1 cm thick pieces

10 Prawns, de-shelled

1 Egg, beated

1 Tsp Light Soy

1 Tsp Sesamee Oil

50ml Chicken Stock or water

4 cloves Garlic, minced

Cooking Oil

Method

1. Mix prawns in light soy and sesamee oil and set aside

2. Heat up a wok to medium heat and stri fry garlic with oil till fragrant

3. Add in Luffa, and liquid of choice

4. Braise the luffa till it starts to soften and add in the prawns with the marinade

5. Once prawns turn pink, stir in the egg to create egg flower

6. Enjoy!

Kefta Mkaouara (Moroccan Meatball Tagine)

Ingredients

250g Minced Beef

1 can diced tomatoes, drain away excess water

1 onion

5 cloves garlic

1 Egg per serving (I use 1 cos i only made my own share)

Few stalk Parsely

1 tsp Rosemary

Olive Oil

Salt and Pepper to taste

Method

1. Thinly slice 2 cloves garlic and mince 3 cloves garlic, set aside

2. Chop up the onion, set aside

3. Coarsely chop the parsely

4. In a bowl, mix beef, half the chopped onion, minced garlic, half the parsely, salt and pepper together.

5. Heat up a pan, on medium heat.

6. Using your hands, squeeze meatballs about the size of a golfball and pan fry them 1 min on each side

7. Remove the meatballs.

8. In the same pan, fry the sliced garlic and half the onions.

9. Once onions sweated, pour in the diced tomatoes

10. Add in meatballs and simmer for 10 mins

11. Beat an egg on the surface of the tomatoes

12. Once egg is done, the Kefta Mkaouara is ready

13. Enjoy!

Seah's Steam Porkribs Hong Kong Style

Ingredients

1 packet Seah's Steam Pork Rib Spices (Hong Kong Style)

500g Pork Ribs

Method

1. Marinade pork ribs with spices for 2 hours in fridge

2. Steam pork ribs for 15 to 20 mins

3. Enjoy!

Banana Muffin

 

Ingredients

250g Bananas, must be as ripe as possible

165g Castor Sugar

215g Butter

4 Eggs

1/2 Tsp Vanilla Essence

1/2 Tsp Cinnamon Powder

1/2 Tsp Baking Powder

230g Self Raising Flour

Method

1. Slice and mash the banana. Set aside.

2. Beat butter and sugar together till light and fluffy

3. Add Eggs and continue whisking

4. Add vanilla essence

5. Fold in sifted flour, baking powder and cinnamon powder into the wet mixture until evenly mixed.

6. Add in banana and mix well

7. Pre-heat oven to 180 Degrees C

8. Scoop mixture into muffin cups, up to the half way mark

9. Bake for 25 mins

10. Enjoy!

Pan Fry Chicken on bed of Spinach

Ingredients

2 Chicken breast

1 Pkt Spinach

Salt and Pepper

Cooking Oil

Extra Virgin Olive oil

Method

1. Season chicken breast with pinch of salt and pepper.

2. Heat up some oil and Pan fry the chicken breast till just done (Aprox 1 min on each side)

3. Slice up the chicken breast and set aside.

4. Chop up the spinach to 5 cm lengthwise

5. Blanch the spinach for 3 mins in boiling water

6. Arrange spinach in a plate and drizzle good quality extra virgin olive oil over

7. Arrange chicken breast on top of Spinach

8. Enjoy!

Roasted Australia Red Onions with Potatoes and Luncheon Meat

Ingredients

1 Australian Red Onion (This is darker coloured and more flavourful then local red onion)

1 White Skin Potato, cut to cubes

1 quarter can of Luncheon Meat

Extra Virgin Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 tsp Dried Thyme

Method

1. Slice the red onions thickly, about 1 cm thick. 

2. Sprinkle salt and pepper over them.

3. Oil a roasting pan, lay the onions on the pan.

4. Toss the potatoes with Olive oil and thyme, lay them in 1 corner of the pan. Do not lay above onions.

5. Pre-heat oven to 180 degrees C.

6. Roast for 30 mins.

7. Chop up luncheon meat into thick chunks.

8. After 25 mins in the oven, remove pan and toss in the luncheon meat.

9. Enjoy!