Ingredients:

1/8 tsp. pepper
1/4 tsp. salt
1 lb. stewing beef, cut into bite-sized pieces
1 clove garlic, finely chopped
1 stalk lemon grass, bottom one-third finely chopped
3 tbsp. fish sauce
2 tbsp. chunky peanut butter
1 tbsp. sugar
1/2 tbsp. crushed red pepper flakes
1 green onion, minced basil leaves or sliced red chilies for garnish
2 c. coconut milk ( see below how to make coconut milk )
1/4 tsp. ground coriander
1/2 tsp. lemon rind, finely chopped

How to make it?

1. In a ample saucepan, accompany attic milk to a abscess over aerial heat, active occasionally. Reduce calefaction to low and simmer, uncovered, for 15 minutes, active occasionally.

2. Add actual capacity and stir. Cover and simmer over average heat, active occasionally, for 1 1/2 to 2 hours, or until beef is tender.

3. Serve hot over rice. Garnish with basil or broken red chilies.

How to make Coconut Milk
Coconut milk is a charge for curries, sauces, and desserts. Unsweetened attic is awash at bloom aliment stores, aliment co-ops, and some ample supermarkets. If you don’t accept time to accomplish your own attic milk, use canned attic milk instead.

What you need?

3 c. boiling water
2 c. unsweetened dried coconut

How…?

1. Put attic into electric blender. Pour baking baptize over coconut. Cover blender. Blend at average acceleration for 30 seconds.

2. Place a accomplished clarify over a average bowl. Pour attic admixture into sieve. Press attic with a ample beanery to clasp out all milk.

3. Chill any extra attic milk and use it aural three days.

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1/2 c. sliced fresh mushrooms, or 1 3-oz. can sliced mushrooms, drained
1 tsp. sugar
10 oz. boneless, skinless chicken breast halves, cut into 3/4-inch pieces
2 tbsp. fish sauce 1 1/2 tbsp. lemon juice
1 c. bite-sized pieces fresh cauliflower, or 1 c. frozen chopped cauliflower, thawed
1 tomato, cut into 8 wedges
1 stalk lemon grass, bottom one-third cut into 1-inch pieces, or 1 tbsp. grated lemon peel
2 10 3/4–oz. cans (about 3 c.) chicken broth

How to cook?

1. In a ample saucepan, accompany borsch to a abscess over aerial heat. Add auto grass and abate calefaction to medium. Cook, uncovered, for 5 minutes, or until borsch has a auto taste.

2. Add chicken, cauliflower, tomato,and mushrooms. Cook baldheaded for 3 or 4 minutes, or until craven and cauliflower are tender.

3. Add sugar, angle sauce, and auto juice. Stir well.

4. Serve hot over rice, or in alone soup bowls with rice on the side.

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Ingredients:

1 kg Chinese cabbage (about 1 large head),
50g sea salt (or rough salt),
200g white radish, small carrot,
1 tbsp sugar

Pickling ingredients:
1 tbsp honey,
1 tbsp white sesame seeds,
toasted and ground,
50g red chilli powder,
50g chinchalok (fermented shrimps),
5 cloves garlic, pounded to paste,
1/2 apple,
grated

Method:

1. Cut cabbage into quarters, separating segments from the root end. Slice off the solid core, but take care not to cut through and cause the leaves to disintegrate.
2. Place cabbage wedges in a deep basin and cover with water mixed with one third of the salt (about 16g).
3. Weigh down the cabbage by putting a heavy object on top and leave to soak about 2 to 3 hours until they turn limp. Drain the cabbage.
4. Prepare pickling sauce by mixing honey, ground sesame seeds, red chilli powder, chinchalok, pounded garlic and grated apple. Set aside.
5. Peel and shred radish and carrot into fine julienne. Add 1 tablespoon sugar and drain off juices later.
6. Mix shredded carrot and radish into pickling sauce and let it sit for an hour for flavours to develop.
7. Spread dried cabbage wedges out on a cutting board and open up the leaves. Spread the pickling mixture over and in-between every leaf, taking care not to miss the bases.
8. Roll up each wedge tightly, wrapping outer leaf around so you get a “ball”. Place each cabbage ball into the pickling jar and press down to express all trapped air.
9. Place a heavy stone or brick on top to keep cabbage firmly down.
10. Leave to pickle for up to two days in a cool, dry place.
11. Open up pickling jar and check for ripeness. If you smell the characteristic kimchi aroma, it’s ready and should be transferred to tightly sealed containers in the fridge.
12. Cabbage kimchi made this way keeps up to two weeks in the fridge.

Notes:

1. Salting the cabbage starts a dehydration process that keeps the vegetable crisp even after pickling.
2. Chinchalok may seem like an unlikely ingredient, but it helps kick-start the fermenting process and believe it or not, adds to the characteristic kimchi pungency.
3. Use a large glass jar with a wide mouth so you can visually check the fermenting progress. Traditional earthenware pickling jars have a depressed rim so the cover inverts snugly into a ring of water that prevents air from entering.
4. If you cannot find a stone of brick, put well-scrubbed large pebbles or stones into a bag and use that to weigh the cabbages down.
5. In hot regions where indoor temperatures are high, kimchi should not be left to pickle more than two or three days, or they get too sour.

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INGREDIENTS:

400g beef fillet
1 tbsp sea salt (or rough salt)
1 tsp freshly cracked black pepper
1 tsp wasabi paste
3 tbsp low-fat mayonnaise Yoghurt or sour cream

Method:

1. Marinate beef fillet with sea salt and black pepper. Chill while it is marinating.
2. Combine the low-fat mayonnaise with the wasabi. Temper with yoghurt and sour cream to desired level of heat. Place in a covered bowl and chill until ready to serve.
3. Heat grill pan (or frying pan) over high heat. Quickly sear beef fillet all over until surface is cooked. Immediately take off heat, and cool.
4. Allow beef to chill so juices settle. Slice into sashimi pieces and drizzle with wasabi mayonnaise cream.

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Ingredients (serves 4):
8 chicken wings,
1 lemon,
salt and pepper to season

Method:

1. Remove all visible fat from chicken wings and cut into pieces. Season with salt and plenty of black pepper. Marinate an hour or overnight. (You can also use half a chicken, chopped in pieces.)
2. Top and tail the lemon and remove tough core. Cut lemon into wedges.
3. Mix lemon wedges and chicken together and place in a shallow baking tray, spreading out chicken in a single layer.
4. Bake in 220 deg C oven for 15 minutes, and turn on to grill another 5 minutes to crisp the chicken. 5. Serve with an additional squeeze of lemon juice and a few thinly sliced red chillies for colour and heat.

Note: Diabetic eating is also all about moderation and watching your portions. To make this dish even more diabetic friendly, use chicken breast meat, but toss it in a little corn flour to keep its moisture in.

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Ingredients (serves 4):
500g beef rump or topside in chunks 1 tsp black pepper 6 cloves, pounded 1 tsp ground nutmeg 1 tbsp flour
3 tbsp light soy sauce 3 tbsp dark soy sauce
1 tbsp Chinese rice wine
2 large red onions, thinly sliced
5cm piece ginger, peeled and diced 3 potatoes, peeled and cubed

Method:

1. Pound the spices well and marinate beef chunks. Allow to rest for 10 minutes before tossing cubes in flour to coat.
2. Heat a little oil in pan and brown meat. Add onions and ginger and fry till fragrant.
3. Add Soya sauces and continue to cook for a few minutes. Add enough water to cover the meat and simmer until tender. Add potatoes towards the end.
4. Season with salt and pepper and serve with rice or bread and the orange salad on the side.

ORANGE, RED ONION
AND MINT SALAD
Ingredients:
3 or 4 large oranges
1 large red onion
1 cup mint leaves
1 tbsp olive oil
1 tsp vinegar mixed with 1 tsp sugar Salt and pepper

Method:

1. Skin oranges and slice into thin rounds, placing them overlapping on a large serving plate.
2. Peel and thinly slice onions and scatter over orange. Scatter mint leaves on top.
3. Mix olive oil, vinegar, salt and pepper to form the dressing and drizzle over oranges and onions.

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Ingredients:
2 1/2 cups Thai jasmine or other long grain rice
3 1/2 cups water
3 tablespoons
vegetable oil
200 g skinless
chicken breast, diced
1 medium onion, sliced
1 garlic clove, chopped
150g mung bean sprouts
2 tablespoons fish sauce
light soy sauce shredded spring onion greens
1 red chilli, seeded and shredded

Method:

1. Place rice and water in a saucepan with a heavy base. Bring quickly to the boil, then cover tightly and cook on very low heat for about 16 minutes until rice is tender and has absorbed the liquid.
2. Heat the oil and stir-fry the chiclzen until it changes colour. Remove from pan, add the onion and cook until soft, add garlic and bean sprouts and stir-fry briefly.
3. Add the rice, return the chicken and season with fish sauce. Stir on high heat for a few minutes. Add light soy sauce to taste.
4. Heap into a serving dish and garnish with the spring onion greens and chilli shreds.

Note. To prepare chilli as decoration, cut in half lengthways and remove seeds. Working diagonally, cut the chilli into very narrow shreds. Place in iced water to crisp and curl.

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Ingredients:
1 small cabbage, shredded
1 carrot, shredded
1 cup fresh corn kernels
Salt and pepper to taste
100g grated cheddar cheese
Toasted sesame seeds
1 tbsp corn starch
2 eggs, beaten

Method:

1. Combine shredded vegetables, cheese and corn kernels.
2. Add corn starch to beaten egg mixture and season with salt and pepper.
3. Stir in beaten egg into vegetable mixture.
4. Heat up non-stick frying and fry into small pizza shapes, using tablespoons of mixture each time.
5. Garnish with fried onions and more grated cheese.

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Ingredients:

1 cup water
5 cloves garlic, peeled but kept whole
1 tbsp light soya sauce
1 tbsp oyster sauce
2 tbsp dark soya sauce
10 dried shiitake mushrooms, soaked

Method:

1. Soak mushrooms until soft. Remove stems and slice into quarters.
2. Heat up oil in a wok and fry garlic cloves until fragrant. Add mushrooms and toss over high heat. Add sauces and water and bring to a boil.
3. Reduce heat and simmer until tender and juices are reduced.
4. Serve over rice or as a great topping over noodles.

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Preparation time: 25 minutes +3-4 hours standing
Cooking time: 10 minutes
Makes 24 skewers

Ingredients:

500 g skinless chicken breast
1 clove garlic
1 small onion, halved
2 tablespoons brown sugar
2 tablespoons fish sauce
3 tablespoons peanut or vegetable oil
1/2 cup crunchy peanut butter
3/4 cup coconut cream
1 1/2 tablespoons sweet chilly sauce
1 teaspoon lemon
grass powder extra vegetable or peanut oil for grilling

Method:

1. Thinly slice the chicken and cut into ribbon-like strips about 2 cm wide. Thread onto oiled bamboo satav skewers. Place in a flat dish.
2. Place garlic, onion and half the brown sugar and fish sauce in a food processor. Process to a smooth paste and thin with cold water. Pour over the chicken, cover with plastic film and leave for 3-4 hours, turning several times.
3. Heat the remaining ingredients in a small saucepan over moderate heat for about 4 minutes to make a creamy sauce.
4. Brush the satays with oil and grill over charcoal or under the grill until golden on the surface and cooked through. Turn several times during cooking and brush with additional oil as necessary.
5. Arrange satays in cartwheel fashion on a round platter with the sauce in a shallow dish in the centre.

Tags: cook, food, recipe

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