Buttery Basa & Coconut Rice

Made this recipe here, quite good.

http://gourmeted.com/2009/07/14/baked-basa-fillets



Basa Fillets Baked in Garlic and Butter Posted 14 July 2009 by JOY Hello Friends! I’m doing this year’s Blogathon on July 25 and blog every 30 minutes for 24 hours to raise money for the Greater Vancouver Food Bank Society. If you are able, please sponsor me and make a donation pledge. Butter. I love it and there’s no denying it. When I was really, really young, vegetables (snow peas, carrots, green beans and corn) cooked in butter and served with a sprinkle of salt blew my mind. These days I enjoy adding butter to meat and fish. It makes everything much better, just like bacon. I think they’re siblings. Here, instead of frying basa fish, I baked it in butter: Oh, and it was so good with the coconut rice! Baked Basa Fillets in gGarlic and Butter Ingredients: 2 fillet slabs of basa fish (mine was 1.4 lb in total), or any white fish of your preference 3 tbsp butter, melted 1/4 tsp salt 1/8 tsp fresh ground pepper 2 tbsp chopped garlic 1/2 a lemon, cut in 1/2 a handful of cilantro, roughly chopped, for garnish Preparation 1. Preheat oven to 400°F. 2. In a baking dish, mix the butter, garlic, salt and pepper. Place the fish fillets into the mixture, and then turn them so both sides are coated. Cover the dish with aluminum foil. 3. Bake for 10 minutes, then take out of the oven and turn off the heat. Squeeze the lemon, a quarter lemon for each fillet. Sprinkle with cilantro and cover again with aluminum foil. Place back in the oven for another 5-10 minutes, until the meat becomes flaky and the thinner edges begin to have some color. You will notice that you might end up with a lot of juice in the pan. That’s fine. You can either toss it, or spoon a little over the fillets to be served. 4. Slice and serve with rice. To make coconut rice, use this proportion: For every cup of uncooked white rice, use 1/4 cup coconut milk (canned is perfectly fine) and 3/4 cups water.

peppercorn sauce recipe

use pan that beef was fried in.
added 100ml water + balsamic mix
stirred well with wooden spoon t lift steak remnents from pan
 added a finely chopped shallot
lrg knob butter
15 whole peppercorns previously soaked in hot water for 60mins to soften
plenty of finely ground another 15 peppercorns and equal volume salt crystals
about 100ml of milk
boiled it around for quite a bit t reduce little then added cornflour to stiffen.

 tasted quite sweet for some reason (contrary to expectation this may be from the balsamic vinegar) very good but shallot makes it a little lumpy, which kinda hides the softened peppercorns.

if i were drinking i would have used wine instead of balsamic n water.

served with steak, mash, and brussel sprouts.

Balinese Paste Stir Fry

for the paste i used these:

peppercorns
nutmeg
sesame oil
shallots
ginger
turmeric
lemongrass
garlic
red eye chilli
shrimp paste (this makes it!)
palm sugar

all well minced in my new big pestle and mortar.

stir fried chicken and shrimp in a little oil n garlic
added the paste, worked it round well
good splurge of tomato puree and soy sauce
large grated carrot
some chinese leaf

looked great, really nice colour, smelt authentic

served with "shrimp-egg" thin style noodles

amazin

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a little variation on it:

Thai Whole Chicken Soup

Here's one that I'd been gathering ingredients for for a while but didn't know what I was making.

1) boiled a small whole chicken in about 2 litres of chicken stock with shallots and garlic for 1.25hrs.
Sieved the resulting broth and scooped some oil off the top. separated the meat from the bones and garbage and put back with sieved liquid. discarded everything else.

2) added 2 lrge lemongrass stalks, 4 kaffir leaves, 2 chilis, and a large piece of grated galangal, brought to boil then turned down and added 4 tbsp fish sauce, 1 can coconut milk, and a bunch of sugar snap peas.
turned down some more and added the juice of half a lime, and some sugar and cayenne pepper to taste.
garnished with coriander and basil leaves.
served with wholegrain noodles.

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take 2.
didn't put the chicken meat straight back in as it got too shredded from being boiled about. left it to last step when adding lime juice.
didn't use store bought coconut milk, used my own homemade coconut milk, much more delicate and not overwhelming at all, also a bit more coconuty taste.
consequently needed less fish sauce and no cayenne pepper, but added 3 dried chillis and a whole lime.

water into wine (making my cooking wine palatable)

was drinkin yellow tail shiraz today -lovely. i drank it all. had t resort t drinking the venison wine after all booze was gone and i went home (i live in ireland and it was well after 10pm). the €4 cooking wine was shiiiiitee!!! this made it quite palatable and was done bit by bit experimentally.. ground up well; ground coriander -goes well with vinegar sugar (well ground) -a good antidote to sourness sparing amount of MSG -just good! this got it tasting just OK, then added cinnamon -small bit for that xmas taste, relative perfection! nutmeg did not add anything so i stopped there at quite palatable! i think this is a good generic mixture for any wino trying t drink his cooking wine. i will surely refine this recipe again!

crusty coriander pork chops

crusty coriander pork chops: Made paste to spread on 3 pork chops; 2 tsp ground coriander 1 tsp cumin 2 tbsp dijon mustard 2 tbsp honey Salt +pepper Oven n pan hot. Spread mixture on pork chops. Seared for 2 mins on each side in pan. Into oven for 10mins ...most of it was really lovely. Was a little bit too much towards the end though, too much coriander and cumin maybe.

smoked mackerel and konnyaku salad

Salad: half cucumber bunch scallions balsamic olive oil coriander garlic pepper finely chopped large red chilli Peppered smoked mackarel flaked into chunks and put on top. Ripped a block of konnyaku into chunks n boiled for 1 minute. Drained washed in cold water and added to salad.