Stir Fried Seafood with Mangoes

Taken from Tumix
Serves 3-4 persons

Ingredients:

• 2 mangoes
• 50 gm pine nuts (roasted)
• 200 gm prawns (medium sized and peeled)
• 200 gm fish fillet (sliced)
• 2 dried chillies (diced)
• 1 red chilli (diced)

(A)

• 1 tbsp egg white
• A few dashes pepper
• 1/4 tsp salt
• 1 tsp cornflour

(B)

• 1 sachet Tumix ikan bilis
• 1 tsp light soy sauce
• 1 tsp lemon juice
• 1/2 tsp sugar
• A dash sesame oil
• 2 tbsp water

Method:
Cut mangoes into 2 and scoop the pulp out. Keep the mango cases. Cut the pulp into big cubes. Season prawns and fish fillet with (A) for a few mins. Coat with cornflour before frying. Deep fry in boiling oil. Set aside. In 1 tbsp oil, saute chilli and add in (B). Simmer. Stir in the prawns, fish, pine nuts and mango cubes. Mix well. Spoon mixture into mango cases. Serve.

Steamed Fish in Tom Yam Sauce

Taken from Tumix
Serves 3-4 persons

Ingredients:

• 600 gm siakap fish
• 5 cm young ginger (sliced)
• 1 cup mixed vegetables

Sauce:

• 1 cube tom yam paste
• 3 limes (for juice)
• 1/4 cup oyster sauce
• 1 tbsp Tumix ikan bilis
• 8 bird's eye chillies (bruised or sliced)
• 1/8 cup water

Method:
Clean the fish. Marinade with all ingredients. Put on a plate and steam for 8-10 mins until done.

Mini 'Tatin' Apple Tart by Chef Ricardo Larrivee

Taken from Astroview September 2011

Taken from www.foodnetwork.ca

Ingredients:

• 130 gm puff pastry
• 1 cup sugar
• 1/2 cup water
• 4 apples, peeled, seeded and cut in 3/4 inch cubes

Method:

1. Place rack in the center of oven. Preheat oven to 200'C. Butter 6 ramekins or a six-cup muffin tin
2. Roll out the pastry. Then using a cutter of the same diameter as the tin or ramekins, cut out 6 circles. Place on a sheet and refrigerate
3. In a skillet, bring to boil the water and sugar until the sugar starts browning. Add the apples and let it simmer for 10 mins, stirring frequently
4. Put the apples and syrup evenly in the muffin tin or ramekins
5. Next, place the pastry over the apples and bake for 15 to 20 mins until the pastry is golden
6. Let this cool for 2 mins before removing it from the tin or ramekins
7. Serve hot with vanilla ice-cream and caramel if desired 

Note: If tarts are baked in ramekins, remove and place directly in plates

You can also view it here:
http://www.foodnetwork.ca/recipe/mini-tatin-apple-tarts-with-caramel/7888/

Black Macaroons by Chef Chuck Hughes

Taken from Astroview September 2011

Taken from www.cookingchanneltv.com

Ingredients for the macaroons:

• 2 cups almond powder
• 2 cups icing sugar
• 4 egg whites
• 2 cups sugar
• 2 cups water
• black food colouring

Ingredients for the cream of butter:

• half of the syrup from the macaroons recipe
• 4 egg yolks
• 1/2 cup cold butter, cubed
• 1 tsp vanilla extract
• 1 egg

Method:

1. In a food processor, mix the almond powder and icing sugar until it resembles a very fine powder. Add 2 egg whites and process until smooth. Add the food colouring and mix
2. In a pot, bring the water and sugar to a boil and cook for 15 mins
3. Using a hand mixer, beat the remaining 2 egg whites until soft peaks form. Then slowly add in half the hot syrup and continue beating until firm peaks form and the meringue has cooled
4. With a spatula, gently fold in 1/4 of the meringue into the almond mixture. Continue folding the meringue until completely incorporated
5. Fit a piping bag with a 1 cm round tip and pipe the batter onto baking sheets. Tap the underside of the baking sheet to remove air bubbles. Dry at room temperature for 1 hour to allow skins to form
6. Meanwhile, for the butter cream, bring the water and sugar (from the macaroons recipe) to a boil and cook for about 4 mins
7. Using a hand mixer, tip in the egg yolks and crack in 1 extra egg. Pour the remaining hot syrup on the egg yolks while beating. Beat until cooled, light and fluffy
8. Add the butter and vanilla and continue beating until smooth
9. Bake the macaroons in a 120'C oven for 20 mins. Rotate the baking sheet after 10 mins for even baking
10. Remove macaroons from oven and allow to cool. Then pair macaroons of similar sizes, and sandwich with 1/2 tsp of the filling

You can also view here:
http://www.cookingchanneltv.com/recipes/chuck-hughes/black-macarons.html

Home-cooked: stir-fry vege with minced pork

What you need:

• minced pork
• a tomato, cubed
• pak choy, cut in edible chunks
• garlic, minced
• ginger, shredded
• some oil for cooking
• salt and pepper to taste

Method:

1. Firstly marinade minced pork an hour or two earlier before you start to cook. I have marinated it with some Lee Kum Kee oyster sauce, sesame seed oil and Kikkoman soy sauce
2. Once ready to cook, heat some oil in a wok in a low to medium heat
3. Add in minced garlic and shredded ginger and stir-fry it until fragrant
4. Add in the marinated mince pork and cook until about 80% cooked
5. Add in the vegetables i.e. cubed tomato and pak choy, stir-fry for a minute and then add in some water if you want gravy
6. Cover with hood and let it simmer in low heat for about 2 minutes or until cooked
7. Salt and pepper to taste and it is is ready to be served

Cool crunchy salad

Taken from Maggi. Preparation & cooking time: 20 mins. Serves 4

A)

• 1/2 cup Nestle Natural Set Yogurt
• 1 tsp Maggi Concentrated Chicken Stock
• 1 tsp chopped ginger
• 2 tsps lime juice
• Sugar and pepper to taste

B)

• 350 gm cucumber, cut into 2cm thickness
• 100 gm sliced carrot 

Method:

1. Blend well ingredients A
2. Add cucumber and carrot, toss well
3. Chill in fridge until ready to serve

Seafood chowder

Taken from Maggi. Preparation & cooking time: 20 mins. Serves 4 - 6

Picture googled

Ingredients:

• 2 tbsp corn oil
• 2 cloves garlic, minced
• 180 gm onion, chopped
• 1 bay leaf
• 1/2 tsp oregano
• 3 potatoes, pared and cubed
• 120 gm celery, diced
• 100 gm carrot, diced
• 1 sachet Maggi Mushroom Soup, mixed with 750ml water
• 100 gm shrimps
• 100 gm squid, diced
• 100 gm crabmeat sticks, diced
• 1 tbsp Maggi 'No Added MSG' Ikan Bilis Stock Granules or to taste
• 1 tsp pepper or to taste
• Paprika powder, optional

Method:

1. Heat oil, then stir-fry onion, garlic, bay leaf and oregano until fragrant
2. Add in potatoes, celery and carrot
3. Stir in Maggi Soup mixture and bring to boil
4. Add in seafood and bring to boil
5. Season with Maggi Stock Granules and pepper to taste
6. When serving, sprinkle paprika (optional) and serve with French load and bread

Cod fish with black pepper sauce

Taken from Maggi. Preparation & cooking time: 30 mins. Serves 4

Ingredients:

• 500 gm cod fish steak, cut into 4 equal pieces
• 1 sachet Maggi Black Pepper Mix
• 5 tbsp water
• 1 medium chopped onion
• 3 cm shredded ginger
• 1 stalk coriander leaves

Method:

1. Place cleaned fish on a heatproof plate
2. Mix the rest of the ingredients and sprinkle them over the fish
3. Steam fish in a hot steamer for 10-15 mins or till cooked (depending on the size of fish)
4. Garnish with coriander leaves and serve