Balinese Fried Fish Recipe

Recipe:

750 g (1.5 lb) firm white fish fillets, such as jewfish or ling
1/2 teaspoon salt
1/2 teaspoon pepper
Oil, for shallow frying
4 red Asian shallots, finely sliced lengthways
2.5 cm (1 inch) piece lemon grass (white part only), finely chopped
2 red chilies, finely chopped
2 cm (3/4 inch) piece fresh ginger, grated
1/2 teaspoon shrimp paste
1/2 cup (125 ml) water
2 tablespoons kecap manis
1 tablespoons grated palm sugar or soft brown sugar
2 teaspoons lime juice
3 spring onions, finely chopped

Method:

Preheat the oven to warm 160oC (315oF/Gas 2-3). Cut the fish into bite-sized pieces; sprinkle with the salt and pepper. Heat the oil, about 2 cm (3/4 inch) deep, in a deep frying pan; add the fish 3 or 4 pieces at a time, and fry over moderately high heat for about 4 minutes, turning the pieces over, until they are a light golden brown. Drain the fish on paper towels and place in the oven to keep warm.

In a small pan, heat 2 tablespoons of the fish frying oil; add the shallots, lemon grass, chili, ginger and shrimp paste and cook for 3 minutes over low heat, stirring occasionally. Add the water, kecap manis and sugar, and stir until the sauce boils and thickens. Stir in the lime juice and spring onion. Drizzle the sauce over the fish and serve immediately.

Note: The fish must have a solid meaty texture or it will fall apart during the frying. Kecap manis is Indonesian soy sauce, and is slightly thicker and sweeter than Chinese soy sauce.

Preparation time: 25 minutes
Total cooking time: 30 minutes
Serves: 4

Hot Dry Meat Curry

This delicious Hot Dry Meat Curry dish is nearly as hot as one of India's hottest curry but the spices can still be distinguished above the chili. If you like hot and spicy food, then you should try this recipe.

Recipe: (Serves 4-6)
2 tablespoons vegetable oil
1 large onion, finely sliced
1 piece fresh ginger, 5 cm/2 in long, crushed
4 cloves garlic, crushed
6-8 curry leaves
3 tablespoons extra hot curry paste
3 teaspoons chili powder
1 teaspoon five-spice powder
1 teaspoon turmeric
Salt, to taste

900 g/2 lb lean lamb, beef or pork, cubed
175 ml/6 fl oz/ 0.75 cup thick coconut milk

Chopped tomato and coriander (cilantro) leaves, to garnish

Method:

1. Heat the oil in a large saucepan and fry the sliced onion, ginger, garlic and curry leaves until the onion is soft, stirring occasionally. Stir in the curry paste, chili, five-spice powder, turmeric and salt and cook for a few moments, stirring frequently.

2. Add the meat and stir well over a medium heat to seal and evenly brown the meat pieces. Keep stirring until the oil separates. Cover and cook for about 20 minutes.

3. Add the coconut milk, mix well and simmer until the meat is cooked. Towards the end of cooking, uncover the pan to reduce the excess liquid. Garnish and serve hot.

Hot Chicken Curry

This Indian curry has a nice thick sauce, and it is made using red and green (bell) peppers for the extra colors. This delicious curry can be served with either the wholemeal (whole-wheat) chapatis or just plain boiled rice.

Recipe

Ingredients: Serves 4
2 tablespoons corn oil
1/4 teaspoon fenugreek seeds
1/4 teaspoon onion seeds
2 medium onions, chopped
1/2 teaspoon garlic pulp
1/2 teaspoon ginger pulp
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
400 g/14 oz/1.75 cups canned tomatoes
2 tablespoons lemon juice
350 g/12 oz chicken, skinned, boned and cubed
2 tablespoons chopped fresh coriander (cilantro)
3 fresh green chilies, chopped
1/2 red (bell) pepper, cut into chunks
1/2 green (bell) pepper, cut into chunks
Fresh coriander (cilantro) springs

Method:

1. Using a medium saucepan, heat the oil and fry the fenugreek and onion seeds until they turn a shade darker. Add the chopped onions, garlic and ginger and fry for about 5 minutes until the onions turn golden brown. Lower the heat to very low.

2. Meanwhile, in a separate bowl, mix together the ground coriander, chili powder, salt, tomatoes and lemon juice.

3. Pour this mixture into the saucepan and turn up the heat to medium. Stir-fry for about 3 minutes.

4. Add the chicken pieces and stir-fry for 5-7 minutes.

5. Add the fresh coriander (cilantro), green chilies and the sliced (bell) peppers. Lower the heat, cover the saucepan and let this simmer for about 10 minutes until the chicken is cooked.

6. Serve hot, garnished with fresh coriander sprigs.

Note: If you prefer a milder version of this delicious chicken curry, just omit some or all of the fresh green chilies.

Honey-Braised Vegetables with Bean Curd

Recipe

8 dried Chinese mushrooms
20 dried lily buds (optional)
2 tablespoons peanut oil
3 thin slices ginger
250 g white sweet potato, halved and sliced
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons sesame oil
45 g fried bean curd, cut into 1 cm strips
2 teaspoons cornflour
4 spring onions cut into 4 cm lengths
1 x 410 g canned baby corn
1 x 230 g canned water chestnuts, drained

Method:

Soak the mushrooms in hot water to cover for 30 minutes. Drain, reserving 3/4 cup liquid. Squeeze mushrooms to remove excess liquid. Remove stems. Slice the mushrooms thinly. Slice ginger thinly. Soak the lily buds separately, if using, in warm water for 30 minutes; drain.

Heat the oil in a wok or heavy-based frying pan, swirling gently to coat base and side. Add ginger and stir-fry over medium heat for 1 minute. Add the mushrooms and lily buds and stir-fry for 30 seconds. Add sweet potato with the soy, honey, sesame oil. mushroom liquid and fried bean curd.

Dissolve cornflour in a little water, add to pan. Stir until liquid thickens. Add the spring onions, corn and water chestnuts; simmer for 1 minute. Serve.

Vietnamese Shellfish Curry

This is a delicious Vietnamese recipe made with shrimps, squid and scallops but any combination of shellfish, or even add chunks of filleted fish could be used. This is best served with steamed rice with chilies.

Recipe (for 4)

4 cm / 1.5 inch fresh root ginger, peeled and roughly chopped
3 garlic cloves, roughly chopped
45 ml / 3 tablespoon groundnut (peanut) oil
1 onion, finely sliced
2 lemon grass stalks, finely sliced
2 green or red chilies, seeded and finely sliced
15 ml / 1 tablespoon raw cane sugar
10 ml / 2 teaspoons shrimp paste
15 ml / 1 tablespoon nuoc mam
30 ml / 2 tablespoons curry powder
550 ml / 18 fl oz / 2.5 cups coconut milk
Grated rind and juice of 1 lime
4 medium-size squid, cleaned and cut diagonally into 3 or 4 pieces
12 scallops, shelled
20 large raw shrimp, shelled and de-veined
1 small bunch fresh basil, stalks removed
1 small bunch fresh coriander, stalks removed, leaves finely chopped, to garnish
Salt

Method:

1. Using a mortar and pestle, grind the ginger and garlic until it almost resembles a paste. Heat the oil in a flameproof clay pot, wok or heavy pan and stir in the onion. Stir and cook until it begins to turn brown, then add in the garlic and ginger paste.

2. Once you start to smell the fragrant aromas, add the sliced lemon grass, sliced chilies and raw cane sugar. Cook briefly before adding the shrimp paste, nuoc mam and curry powder. Mix thoroughly with a wooden spoon and stir-fry for 1-2 minutes.

3. Add the coconut milk, lime rind and juice. Mix well and bring to the boil. Cook, stirring, for 2-3 minutes. Season to taste with salt.

4. Gently stir in the squid, scallops and shrimps and bring to the boil once more. Reduce the heat and cook gently until the shellfish turns opaque. Stir in the basil leaves and sprinkle the chopped coriander over the top. You can serve immediately from the pot.

Spicy Roast Chicken Recipe

Preparation time: 20 minutes
Total cooking time: 40 minutes
Serves: 4-6

Spicy Roast Chicken
Recipes:

1.6 kg (3.5 lb) chicken
3 teaspoons chopped red chilies
3 cloves garlic
2 teaspoons peppercorns, crushed
2 teaspoons soft brown sugar
2 tablespoons soy sauce
2 teaspoons ground turmeric
1 tablespoon lime juice
30 g (1 oz) butter, chopped

Method:

Preheat the oven to moderate 180oC (350oF / Gas 4). Using a large cleaver, cut the chicken in half by cutting down the backbone and along the breastbone. To prevent the wings from burning, tuck them underneath. Place the chicken, skins side up, on a rack in a baking dish and bake for 30 minutes.

Meanwhile, combine the chili, garlic, peppercorns and sugar in a food processor or mortar and pestle and process briefly, or pound, until smooth. Add the soy sauce, turmeric and lime juice, and process in short bursts, or stir if using a mortar and pestle, until combined.

Brush the spice mixture over the chicken, dot it with the butter pieces and bake it for another 25 to 30 minutes, or until cooked through and rich red. Serve warm or at room temperature.