Asian -style Fish cake

Ingredients required:

- 1lb any white fish fillet(fresh).
- 6 cloves of peeled garlic.
- 2 tbs of mayonnaise.
- 3 kefir lime leaves(finely chopped).You will get lime leaves in any Asian grocery store.
- a handful of fresh thai basil leaves(finely chopped)
- 2 tsp of malaysian or thai curry powder.
- juice of one whole lime 2tbs white vinegar.
- 1/2 cup thinly chopped fresh green onions.
- 2 tsp fish sauce.
- salt to taste.
- 1 cup of bread crumbs.
- 2tbs cornflour.
- Vegetable oil for deep frying.
- Bunch of lettuce leaves garnish.

- How to prepare:
Chop the fish fillet into tiny cubes.Do not put it in the food processor.
Mix the chopped fish with all the above ingredients.
Remember, do not put salt until you have tasted the mixture.The fish sauce contains plenty of salt.
- If the mixture is too soft put some more bread crumbs and bring it to right consistency.
- divide the mixture into 10 balls(size of a golf ball).
- Flatten the top and bottom of each ball slightly so that it will be easier to pan fry.
- Heat oil in a pan, put in the cakes,four pieces at a time.
- Do not crowd the pan.
- Each side should be golden brown in color.
- Layer the lettuce leaves on a platter and arrange the fish cakes on top of it.
- Serve hot.
- I served it with french fries.

Ham Croquette

Ingredients:

2 cups of minced ham.
Green bell pepper (chopped).
1 whole onion (chopped).
1 tbsp chopped garlic.
1 tsp minced green chili.
Salt and pepper for taste.
Lemon juice (half a lemon).
1 tbsp dijon mustard.
2 tbsp parsley.
1 stick of unsalted butter.
2 tbsp all purpose flour.
1 cup of milk.
1 egg, beaten.
Bread crumbs.
Oil for frying.

To make the white sauce mixture: Heat a skillet and melt some butter and saute the chopped bell pepper and the onions until it looks soft. Saute the flour together with the onion mixture. Cook it for a while, then gradually pour the milk and stir it until the mixture thickens. Take it off the heat, and add some salt and pepper for taste.
Allow the mixture to cool. Stir in the chopped ham, mustard and the lemon juice with the cooled sauce mixture and refrigerate for a few hours.
To make the croquettes, take a spoonful of the mixture and shape it oblong in your palm, dip it in the beaten egg, then roll it in the bread crumbs and deep fry. Serve hot with salad.














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Goat meat goulash

You will need:

- About 3-4 lbs goat meat (stewed cut).
- 3-4 whole onions sliced.
- About 10 cloves of garlic chopped.
- Black pepper.
- 6 ounce can tomato paste.
- 2 tbps Hungarian sweet paprika.
- 1 tbsp cayenne pepper. (Optional).
- 1 bay leaf.

Marinate the meat with paprika, pepper and salt.
Coat the meat with a little all purpose flour. Dust out the extra.
Heat veg. oil in a deep pot and saute the sliced onions until they are light brown in color. Take the onions out from the pot. In the same pot throw in the bay leaf and flour coated meat.
Stir the meat until it is brown in color.
Put the rest of the ingredients in the pot .
Put salt to taste .
Pour about two cups of water, lower the heat and allowing it to simmer for about 2 hours. Stir it periodically.
Take it off the heat when the meat is tender and the gravy is thick.
Serve it hot with butter noodles or with rice.

Chicken A La King

You need:

- 2 cups cooked, shredded boneless chicken (thigh meat preferred).
- Sour cream.
- 1 1/2 cup chicken stock.
- A little all purpose flour.
- Salt.
- Unsalted butter.
- Half a cup pimento or roasted red bell pepper (stripped).

To serve 2 persons, boil two cups of uncooked chicken and reserve the liquid - which can be used as chicken stock.
Put 2 tbs of butter in a heated skillet. As it melts, put in 1 1/2 tbs all purpose flour. Stir it for a while then put in the cooked chicken. Add salt and pepper to taste. Pour the chicken stock, stir it, and allow it to thicken. Once it thickens, turn off the the heat and put in 2 tbs sour cream and the pimento. Mix it with the chicken. Serve hot with egg noodles or buttered steam rice.

Peanut Satay Sauce

You need:

- 2 tbs creamy peanut butter
- 1 tsp soya sauce
- 2 tbs coconut milk
- A little sugar
- A little lime juice
- A pinch of garlic powder.

Mix them up together, garnish with a little chopped green onion.

Serve it with Korean BBQ Pork (Click here)

Korean BBQ Pork with Peanut Satay Sauce.

Serves 4 persons.

Ingredients:

- 4 Boneless Pork chops.
- For the marinade:
- Half a cup light soya Sauce.
- 1 tbs brown sugar.
- 2 tbs minced garlic-ginger.
- 1 tbs rice wine vinegar.
- 1 tbs corn starch.
- 1 whole stalk minced green onion.
- 1 tbs hot sauce.
- A pinch of black pepper.
- A quarter cup veg oil.

To prepare:

Mix all the above ingredients and marinate the pork chops for a few hours.

Heat a griddle till it is hot and generously brush it with some veg oil. Place the pork chops on the hot griddle and cook each side for 3-4 mins. Take them off the heat and cover them for some time.

Then slice them thin and serve hot with rice and salad. I served them with Peanut Satay sauce (click here).

VEG) Sauteed Snap Peas

Ingredients:

- 1 cup washed, peeled and cleaned Snap Peas.
- 1 tbs butter.
- Salt for taste.
- 1 tsp garlic powder (optional).
- 1/2 tsp sugar.

In a pan pour in half cup of water and throw in the snap peas. Allow it to boil for few minutes making sure it retains the green color. Throw away the excess water once the peas are parboiled.
Shock the snap peas with very cold water. Heat butter in a pan, throw in the peas, salt and sugar. Saute it until the snap peas look shiny and buttery. Sprinkle it with the garlic powder and serve it with grilled fish. (Or, as in the picture, I had served it with potato and fontina cheese bake).