Dinner Dishes

[12.02.2015]

Dinner today:
-grilled mackerel
-petola with egg and tomato
-lotus root peanut chicken soup

Recipe:

Grilled mackerel -
1 whole local indian mackerel
5 lime leaves
1 bunch of spring onion (halved)
2 Tbsp finely cut ginger
1 shallot (minced)
2 Tbsp finely cut lemon zest
1/2 cup freshly squeezed lemon juice

(1) Preheat oven at 240c. Marinate fish with few Tbsp of lemon juice for 10 minutes.

(2) Roughly slice open the fish from the middle and stuff in lemon zest, spring onion and lime leaves.

(3) Top with ginger and shallot. Adjust the temperature to 230c and grill for 20 minutes.

Petola with egg and tomato -
1 petola (deskinned and cut into bite size)
1 tomato (quartered and then halved)
1 kampung egg (lightly beaten)
2 cloves garlic (minced)
1 shallot (minced)
1/4 red bell pepper (finely diced)
1/2 cup soup stock

(1) Heat up some oil. Saute garlic, shallot and red pepper.

(2) Pour in egg batter and let it cook till slightly harden, stir around and mix with the ingredients.

(3) Add in petola and tomato and stir fry for a while. Pour in soup stock and let it simmer with the lid on for 20 minutes.

Lotus root peanut chicken soup -
1 piece chicken carcass (blanched)
1 small lotus root (sliced)
2/3 cup organic raw peanut (soaked overnight)
4 large organic red dates (deseeded)
1 organic honey date
2 cloves garlic (skin intact)

(1) Heat up some water in a small slow cooker pot.

(2) Add in all the ingredients except red dates and let it cook for 6-7 hours.

(3) Halfway through, add in red dates and let it cook till done or till the peanuts are soft.