Skate fish has a delicate crab-like texture and tastes like succulent white fish with the natural sweetness of crab. At first glance this fish may seem quite intimidating to work with; but just make sure you can get it as fresh as possible, and you are all set. If you are able to get it from a reputable fish monger they can usually skin it for you. If there is a strong rancid smell of ammonia it is best to avoid it as it is not fresh. The original Singaporean version uses Stingray, but this is not available in my neck of the woods, so here is my re-edition with locally sourced Skate Wing fish which is similar. Simply lightly blanket the Skate wing generously with sambal paste. This is the perfect fish dish if you like bold, bright, and fiery flavors with seafood.
2lb Skate fish wing (skin removed)
banana leaf/leafy green (optional)
Sambal Paste (homemade or ready made- Yeos Singapore Sambal paste)
1.5 oz whole dried red chili pepper (re-hydrated in hot water)
1 Onion (chopped)
3 Garlic cloves
1 slice ginger
2 tbsps Belachan
2 tbsps dried shrimp(re-hydrated in hot water)
1 tsp tamarind paste
1/2 tsp Salt
1 tbsp Sugar
1.Blend the sambal paste ingredients into a smooth paste using a food processor.
1.Place skate on a foil lined baking sheet.
2.Blanket the sambal sauce over the skate.
3.Preheat oven and set broiler to 425F . Broil for 12-15 minutes or until opaque and separates easily.
4.Turn off the broiler.
5. Cut lime and squeeze the juice over the fish.
6.Serve on a banana leaf or leafy greens (optional).
Legend tells that this warming, tangy and creamy classic was first created in Scotland, United Kingdom by awesome chefs from Bangladesh and India.Its popularity soared and it has become a national dish. This is a variation I made with coconut milk instead of heavy cream. Also, I added in crisp Aloha bell peppers and a mix of rice and quinoa on the side for an added bite.
Do you love curry?
2lb chicken tenderloins (cubed)
3 Aloha bell peppers (chopped)
2 cup cooked rice
1.5 cup cooked quinoa
3 cups of organic coconut milk (1.5 cans)
8oz tomato paste
1 tbsp vegetable oil
water as required
Masala curry paste:
2 cups of onions (approx. 1.5 onions)
4 garlic cloves
1 thumb ginger (peeled)
2.5 tbsp garam masala
1 tbsp cumin
1 tbsp ground cilantro
1 tbsp turmeric
1.5 tbsp salt
½ tsp cayenne pepper
1 cup of coconut milk
The special flavors come from the masala paste. In a food processor or blender combine the onions, garlic, ginger, garam masala, cumin, salt, ground cilantro and cayenne pepper until it forms a smooth paste.
In large bowl combine the chopped chicken, two tablespoons of the masala curry paste and one cup of coconut milk. Marinate for at least one hour or for optimum flavor overnight in the refrigerator. Keep the remaining curry paste for cooking.
Coat a large non-stick pot with vegetable oil, add the marinated chicken and the remaining curry paste. Sear on a medium heat for around minutes to seal the robust flavor.
Next combine the tomato paste and two cups of coconut milk. Simmer for 15-20 or until the chicken is cooked through. Add Aloha bell peppers. If required add water to achieve the consistency to your liking. Turn off the heat.
Grab your favorite plate with some cooked rice/quinoa and ladle on the fragrant curry. Enjoy.
Flounder is a mild tasting fish, and its delicate flavor is retained by simply steaming it. This effortless dish is perfect if you are looking for something light and tasty. The crunchy broccoli florets, sweet Aloha peppers and the umami rich King Oyster mushrooms complement each other well to make “healthy” somewhat less of a chore.
1-2 Flounder fillets
1 cup broccoli (cut into florets)
1 Aloha Sunset bell peppers (sliced)
King Oyster mushroom (sliced)
1 tsp green onions (chopped)
1/2 tsbp Kikkoman reduced salt soy sauce.
Steam Flounder fillets until tender about 6 minutes depending on the size.
In a non-stick pan braise mushrooms and broccoli (approx 5 minutes). Add 2 tbsp of water to allow steam to heat the vegetables through.
Stir in peppers and cook for 1 minutes. Turn off heat.
Plate. Drizzle soy sauce on the Flounder and dress with green onions.
Grab a fork and twirl it around this heavenly creamy garlic mushroom spaghetti. This recipe calls for easy to access ingredients and it will fill your kitchen with such a wonderful aroma. The buttery garlic bread perfectly balances the velvety pasta sauce and the mushrooms add a glorious “meaty” profile. An ideal dish if you are looking for a tasty plant-based dish without having to compromise on flavor.
16oz wholewheat spaghetti
1 Italian multi-seed bread loaf
12 oz chestnut mushrooms2 tablespoons unsalted butter
4 cloves garlic, minced
2 cups chicken broth
1 cup milk
salt, to taste
pepper, to taste
1 tbsp olive oil
¼ cup grated parmesan cheese
4 tablespoons parsley,
2-3 organic kale leaves
Cut Italian bread loaf into slices
Spread butter on each slice
Sprinkle each slice with garlic and parsley
Oven 390F for 10 -12 minutes (or until gently toasted)
Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Add mushrooms, cook until tender
Add in the chicken broth, milk, and spaghetti. Season with salt and pepper.
Bring a pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 10- 14 minutes.
This tasty dish combines sweet, buttery sea scallops with luscious crispy noodles. The savory sauce and delicious bite from the King Oyster mushrooms bring it all together without overpowering the natural maritime flavors.
If you could only eat noodles or rice for a full week which, would it be?
Hong Kong style pan-fry noodles
King oyster mushrooms
1lb Sea Scallops
1 cup spinach
1 green onion stalk
1 thumb of ginger
1 stalk of green onion
2 tbsp oyster sauce
2 tbsp soy sauce
2 tbsp cornstarch
1 tsp sugar
¼ tsp white pepper
Coat a wok with vegetable oil on a medium-high heat.
2.Toss in the noodles and sear until crispy.
3.Add 3 tbsp of water put a lid on the wok.
4.Once the noodles are cooked through turn off the heat.
5.Remove noodles and set aside.
6.In a bowl combine oyster sauce, soy sauce, white pepper, corn starch, 1 cup of water and sugar.
7.In the same wok add a splash of vegetable oil and cook the scallops until they are no longer translucent (approx. 4-5 minutes depending on the size). Once they are cooked through remove from the wok and set aside.
8.Next add ginger, green onion and carrot to the wok sauté for a couple of minutes. Then add mushrooms and cook until tender.
9.Add the sauce to the vegetables and allow the sauce to thicken. Stir gently to coat the vegetable and add the cooked scallops back in. Turn off the heat.
10.Assemble the noodles on a plate and then atop with scallops and vegetable sauce.
I have taken up organic gardening;well by gardening I mean buying potted herbs from Wholefoods and transferring them into bigger pots. Fresh basil is my favorite green herb it is such an aromatic herb and elevates any dish. What do you do with fresh basil?
8 fresh basil
2 sliced of toast
crushed red pepper
1 ripe avocado
1.Toast your bread of choice.
2.Wash and cut avocado
3.Spread on toast and sprinkle crushed red pepper.
A popular dish in Japan that is quick to make with ready made curry bricks. This is one of my favorite curry dishes. The delicious aroma of this curry is mouth-wateringly good. I used S&B Japanese curry roux blocks and they are so quick to make. It has a mild and sweet flavor that goes perfectly with rice. The air-fried chicken is delightfully crispy and tastes just like a take-out.
3 large chicken breasts
2.5 cups of rice
1 cup flour
½ cup corn starch
½ tsp salt
½ tsp pepper
½ tsp garlic powder
½ tsp onion powder
¼ cup vegetable oil
3 Japanese curry roux bricks
6 potatoes (cubed)
3 carrots (sliced)
1 onion (sliced)
1 mini cucumber
1 tbsp black sesame seeds
Wash and cook rice according to packaging directions.
In a large bowl beat an egg.
In a large plate combine flour, corn starch, salt, pepper, onion, and garlic powder.
Add vegetable oil into a bowl.
Dip each chicken breast in vegetable oil, then into the egg mixture and then then the flour mixture.
Air- fry 390F for 20- 25minutes depending on the size of chicken breasts.
Cut cooked chicken with a sharp knife.
In a large boil carrots and potato in approx. 3 cups water until tender.
Break curry roux into separate bricks and add onions.
Stir gently to mix the curry roux. Cook for about 5-10 minutes until curry roux has dissolved.
A trip to Hawaii is always fun but right now I shall live vicariously through these Aloha peppers. These two-toned peppers remind me of a beautiful flaming ocean sunset. The peppers taste as good as they look.
3 garlic cloves (minced)
2 knobs butter
1/4 tsp cayenne pepper
2 cups greens
2 cups rice
1 Aloha pepper (sliced)
pinch of salt
pinch of pepper
Wash and cook rice
In a non-stick pan on a medium heat add the butter and garlic. Saute for 1-2 minutes.
Add the shrimp, salt, pepper and cayenne pepper. Cook until shrimp is opaque and then add the Aloha peppers.