Curry fish

Recipe:
1 whole threadfin fish
1 large tomato (quartered)
1 small eggplant (cut into chunk)
2 organic lemon grass (trimmed)
2 knob galangal
2 knob old ginger
2 cloves garlic
1 yellow onion (chopped)
1 organic celery (chopped)
5 dried chillies
1-2 cups coconut milk

(1) Using a food processor, blend all ingredients except tomatoes, eggplant and dried chillies.

(2) Marinate fish with some curry powder, turmeric powder, white pepper, cayenne pepper and garam masala.

(3) Heat up some coconut oil on a frying pan. Saute the blended ingredients till fragrant.

(4) Add in dried chillies and saute till fragrant and soften. Add in fish, 1 cup coconut milk, eggplant and tomato and simmer for 1 hour.

(5) Add more coconut milk if dries up. Once the ingredients are soften and sauce thicken, it is ready and can be served at once.

Butternut squash chicken porridge

Recipe:
1/2 cup pearl rice
2/3 cup diced chicken breast (rubbed with sesame oil)
1 piece butternut squash (diced)
1 1/2 cup mustard leaves (chopped)
1 Tbsp black peppercorns


(1) Put rice with sufficient water into rice cooker pot. Add in butternut squash, black peppercorns and chicken and set to 'porridge' mode. Let it cook for 1 hour.

(2) Once done, add in mustard leaves and close the lid for 5 minutes before serving.


This is a very delicious porridge, sweet and light pepper-ish taste, the chicken and green veggies complete the meal. I added a little bit more water just to make it more diluted. I will definitely make this again.

Gluten free butternut squash cheesecake

Recipe:

Crust -
1 cup almond meal
1/2 cup finely chopped almond
1/4 tsp organic ground cinnamon
3-4 Tbsp melted grass-fed butter

Cheesecake -
200-250g cream cheese (softened)
1 1/2 cup greek yogurt
1 big piece butter nut squash (made about 1 cup puree)
2 Tbsp organic sugar cane
4 eggs
1 knob fresh ginger (minced)
1 tsp vanilla extract


(1) For the crust, mix all ingredients in a bowl and pour the almond crust mixture into a baking casserole. Press firmly till it is properly flatten.

(2) Bake in preheated oven at 175c for 10 minutes or till the crust is set and look brown.

(3) For the cheese cake, using a stand mixer -beat cream cheese, yogurt and puree till smooth. Add in eggs, minced ginger and vanilla extract and continue to beat till it forms a smooth batter.

(4) Place a pan of hot water onto the bottom rack of the oven to reduce cracking of the cheesecake.

(5) Pour the batter over hot crust baked earlier and bake at 165c for 1 hour.

(6) Once done, let the cake cool at room temperature and chill slightly before serve.


Recipe adapted from: http://allrecipes.com/recipe/gluten-free-pumpkin-cheesecake/

Spinach mee suah in chicken lui cha style

Recipe:
2 portion organic spinach mee suah
1 cup diced chicken (marinated with white pepper, sesame oil and cayenne pepper)
3 red dried chillies
1/2 cup chopped organic celery
3 shallots (sliced)
2 cloves garlic (minced)
2 Tbsp lui cha paste

(1) Heat up some coconut oil on a cooking pan. Saute garlic till fragrant.

(2) Add in shallot and stir fry. Add in dried chillies and stir fry.

(3) Add in chicken and stir fry till cooked.

(4) Add in celery, lui cha paste and 2/3 cup of water and let it simmer for 30 minutes.

(5) Once done, serve with boiled mee suah. (To cook the mee suah, boil with water and some olive oil till al dente)

Hakka lui cha (without green tea)

Recipe:
2 cup mint leaves
2 cup basil leaves
3 cloves garlic (chopped)
1/2 cup chopped parsley
1/2 cup walnut (presoaked)
1/4 cup pine nut (presoaked)
1/3 cup sesame seed (soak overnight)

(1) Heat up some coconut oil on a cooking pan. Saute garlic till fragrant.

(2) Add in all the nuts and fry till fragrant and starts to turn crispy.

(3) Add in parsley and stir fry shortly, followed by mint leaves and basil leaves. Dish out before it turns wilted. Let stand to cool slightly.

(4) Meanwhile, prepare some boiling water and set aside.

(5) Using a food processor, blend the cooked ingredients with some cold water, add a little at a time till it turns into a smooth lui cha paste. Once done, set aside the lui cha paste.

(6) To serve, scope some paste and add some boiling water and stir well. Serve with rice and prepared dishes.



For our meal, we served along steamed rice and steamed tomato celery chicken -

I kept the balance of lui cha paste, which i used to make lui cha fried rice later on. It was simply tasty -

The ingredients are basically garlic, egg, chicken and spinach with some lui cha paste.

Dried chillies curry chicken

Recipe:
4 chicken drumsticks
4 dried chillies
1 large yellow onion (finely chopped)
6-8 purple shallots (finely chopped)
5-6 slices old ginger
2 stalks lemon grass (roughly cut)
4 cloves garlic (chopped)
some chopped organic purple long beans

Others
1 Tbsp curry powder
2 Tbsp turmeric powder
1 tsp white pepper
1 tsp cayenne pepper
1 Tbsp fennel seeds
1/4 cup cashew nuts
1 cup coconut milk
1/2 cup coconut milk
3 cherry tomatoes
2 Tbsp basil leaves

(1) Marinate chicken with curry powder, turmeric powder, white pepper and cayenne pepper for 1-2 hours.

(2) Heat up some vco on a cooking pan. Add in fennel seeds and cook till it pops or brown. Add in cashew nuts and pan fry till it turns crispy or lightly brown.

(3) Add in garlic and stir fry. Add in ginger, dried chillies and lemon grass and stir fry. Add in onion and shallot and cook till fragrant and lightly brown.

(4) Add in marinated chicken and pan fried till lightly brown.

(5) Pour in coconut milk and add in purple long beans and simmer for 1-2 hours. Add some water in between, a little at a time if it dries up. Add in cherry tomatoes.

(6) Once it dries up, add in another 1/2 cup of coconut milk and basil leaves and roughly simmer for 5-10 minutes. Once done, serve immediately.

Watercress black chicken soup

Recipe:
Few chicken parts
chopped watercress
3 slices dried huai san (chinese yam)
3 slices yu zhu (soloman's seal)
5-6 red dates (pitted)
1 honey date
2 dried longan

Put all ingredients into a double boiler pot and set to 2.5 hours cooking mode.