Saturday, August 11, 2018

Sweet and Sour Pork Ribs

1 lb pork ribs
1/2 cup cubed fresh pineapple 
1 green bell pepper - remove seeds and cut into bite-sized pieces
1 small yellow onion - cut into quarters 
1 tbsp minced ginger
3 tbsp cooking oil
extra oil for frying ribs

Friday, August 10, 2018

Tomato Grilled Moroccan Chicken Skewers with Mint Yogurt Sauce

So tasty, so tender, grilled chicken kebabs by Chef M

recipe adapted from here
1 lb boneless skinless chicken thigh, cut into bite sized pieces
4 tbsp tomato paste
1/3 tsp salt
1/3 tsp pepper 
1 tsp smoked paprika
1/2 tsp cumin powder 
1 tsp garlic minced 
1/4 tsp cinammon
1 tbsp olive oil
1/2 large yellow onion - cut into chunks 

For the mint yogurt dip: 
1/2 cup non fat plain greek yogurt 
1/4 cup Cucumber, grated 
1/4 tsp Salt 
1 tbsp lemon juice
Pinch of  pepper 
3 tbsp fresh mint, roughly chopped, plus additional mint for garnish (optional)

  1. Combine the tomato paste, salt, pepper, smoked paprika, cumin powder, garlic, cinnamon and olive oil. Mix well.
  2. Add in the cut up chicken and coat with the marinade till evenly mixed.
    Cover and refrigerate for at least 4 hours or overnight.
  3. Preheat grill to medium heat and lightly spray with cooking spray.
  4. Using wooden skewers, alternate between pieces of chicken and onion, piercing each piece and sliding it to the end, building a stack of skewered ingredients as you go.
  5. Place the skewers on the grill and cook until no longer pink inside, about 12 minutes, turning every 3 minutes so you cook the chicken on each side.
  6. While the chicken cooks, place the grated cucumber into a kitchen towel and ring out the excess water.
  7. Add the cucumber and all the other sauce ingredients into a food processor and blend until smooth, well mixed, and the mint gets broken down.
  8. Garnish the skewers and rice with fresh mint and serve with yogurt mint sauce.
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Thursday, August 9, 2018

Grilled Rock Fish with Basil Mint Sauce

Another tasty grilled fish by the Hub

2 slices of wild rock fish
salt and pepper to taste

Basil Mint Sauce
1 1/2 cup basil leaves
1/4 cup mint leaves
1 jalapeno - remove seeds and cut into small pieces
1 tbsp lemon juice
1/3 cup olive oil
3 garlic cloves
salt and pepper to taste 

Marinate fish with salt and pepper for 15 minutes.
Place the garlic in a food processor and chop. Add the basil, mint, jalapeno and lemon juice and pulse until combined.
Slowly drizzle in the 1/3 cup of olive oil until desired consistency is reached. Season with salt and pepper. Set aside the sauce.
Heat up grill on high.  Grill fish on each side for 2 1/2 minutes.
Transfer grill fish to a serving plate and top with the basil mint sauce.

Baked Miso Glazed Pork Loin

1 lb pork loin - cut into large pieces
3 tbsp miso paste
2 tbsp mirin
1/2 cup sake
1 tbsp sugar
1 tbsp chopped garlic 

Wednesday, August 8, 2018

Snow Fungus and Chinese Yam Pork Rib Soup

1 medium-sized snow fungus
1 lb pork ribs - blanched in boiling water
10 dried longan
1 chinese yam - peeled and cut into large pieces
1 tsp bitter chinese almond
1 tsp sweet chinese almond
dried yuzhu 
2 slices ginger

Tuesday, August 7, 2018

Linguine with Pine Nut Basil Pesto and Prawns

linguine pasta
pine nut basil pesto
chopped garlic
6 prawns
cherry tomatoes
salt and pepper to taste

Pine Nut Basil Pesto

2 cups fresh basil leaves
1/3 cup toasted pine nuts
3 cloves garlic
1/2 cup extra virgin olive oil
1/3 cup freshly grated parmesan cheese
salt and pepper to taste