THAI MANGO SALAD FRIED SALMON

This is a very easy dish to prepare, yet it is so tasty and  appetising.

The Thai style mango salad is not only suitable to serve with fried fish but also good for pan fried or blanched prawns  and squids.  Tastes savoury and sourish, the sweetness is from the chilli sauce and mangoes.  Noticed that there is no sugar added in this sauce.

There is only 2 separate things to do - one is to prepare the salad and the other is to fry the salmon pieces.  What a quick and easy dish to prepare.  Presentable too.

Ingredients for Mango Salad

1 medium size ripe mango - peeled and cubed

1 stalk coriander - chopped

5 pips garlic - chopped

1 red chilli - seeded and chopped

some lemon zest

1 tbsp each lemon juice, apple cider vinegar and fish sauce

3 tbsp sweet chilli sauce

2 pieces salmon blocks or fillet

1. Mix all the salad ingredients well and chill in fridge until required.
2. Heat up a non-stick pan, add some oil and fry salmon pieces until cooked and brown on both sides.
3. Dish up on serving platter, top with Thai mango salad.
4. Serve immediately.
   
   
   

BAKED TOM YUM CHICKEN

Our continued craze over baked chicken ended up with this dish.  I am not disappointed with the result at all cos' it is not only yummy-licious but over easy to prepare. I believe roast meat are much, much healthier compared to the deep fried ones.

Healthier cos' for most of the roast chicken I prepared, no oil is added and the marinating ingredients are mostly natural ingredients, not much of processed sauces.  If you are interested to try them, look for the link at the bottom of this post.  You may like to make the switch and make our 'cooking life' more hassle and sweat free, lol....
Look at these photos, not well taken cos' I can't wait to indulge in the roast chicken, so aromatic, tasty delicious and succulent.

This recipe is inspired by Tin Tin's post [here] - modified

Ingredients

6 pieces chicken drumsticks with skin [fats trimmed off]

some mint leaves and lemon wedges

Marinade

10 shallots - grated

5 garlic - grated

4 kaffir lime leaves - finely chopped

2 tbsp Tom Yum paste

2-3 tbsp honey

salt to taste [take note that some Tom Yam paste may be salty]

1. Make a slit on the drumsticks, pat dry.
2. Combine marinade well and marinate chicken pieces for at least 2 hours or overnight in the fridge.
3. Arrange chicken pieces on a baking tray lined with foil or banana leaf.
4. Baked in preheated oven at 200 degrees C for 20 minutes, then switch to grill function and grill meat for another 5-10 minutes.
5. Meanwhile, cook excess marinade in a small saucepan until thick and aromatic.  Serve with roasted chicken.
6. Remove from oven, garnish with mint leaves and serve with lemon wedges and steaming hot rice.
   
   
   

Click here for other Roast Meat Recipes

THAI PINEAPPLE FRIED RICE

Fried rice is a tasty and delicious dish using cooked rice with a variety of ingredients like vegetables, meat, seafood and eggs.  It is easy to make and absolutely delicious and can be served as lunch or dinner.
This Thai version fried rice is easy to prepare and acceptable with many people.  A little spicy with the chilli flakes and extra heat comes from the small chillies.  The pineapples are soft and sweet, blends well with the savoury taste of fish sauce.

Overall, it is appetisingly good and delicious especially aromatic with the use of sesame seed oil and toasted belacan.
Ingredients

[serves 2]

3 cups cooked cooled rice [from about 1 cup uncooked rice]

2 eggs 

3 tbsp oil

1 tbsp sesame oil

75 gm chicken fillet – diced

75 gm prawns – diced

150 gm ripe pineapple - diced

1 tbsp chilli flakes or powder [add more if you like it more spicy]
1 tbsp chopped chilli padi

1 tbsp toasted shrimp paste [belacan]

Seasoning [combined]

2 tbsp fish sauce
1 tbsp toasted belacan
1/4 tsp pepper
dash of msg
Garnishing – some chopped spring onions

1. Heat 1 tbsp oil in a non-stick wok, pour in eggs and scramble until almost cooked. Dish up.
2. Reheat wok with 2 tbsp oil and sesame oil, fry prawns and chicken for a minute.
3. Add in rice, chilli flakes and mix well.  Add in pineapples and toss well to combine ingredients.
4. Add in seasoning and chilli padi, cook over medium low heat and toss well to combine. Return scrambled eggs  to wok and fry until rice is light.
5. Dish up to serve, garnish with spring onions.
   
   
   
   
   
   

Click here for other Fried Rice Recipes

BAKED PANDAN CHICKEN

Honestly, I do not fancy Fried Pandan Chicken. I find them loaded with too much oil and the oil used to fry them must be discarded – too wasteful. Then, I came across this version of Pandan Chicken using baking method. Instead of cutting the chicken into small pieces then wrap with pandan leaves, I used deboned whole chicken leg, baked in foil with several pandan leaves at the bottom and top.

The nice fragrance of pandan is so aromatic while the chicken is baking in the oven. The baked pandan chicken was awesome with the fragrance of the spices that blend well with the pandan and tasty good. The meat texture is soft and moist.

Now I can enjoy fragrant Pandan Chicken minus the oil. This dish has no oil added at all, a much, much healthy version.

Recipe adapted from Yum Yum Magazine No. 89 [modified]

Ingredients

[serves 3]

3 pieces deboned chicken whole leg [with skin] – trim off excess fats

5-6 pandan leaves

Marinade [Blend and Mix]

10 shallots – peeled

6 pips garlic – peeled

1 lemongrass – sliced

1 tbsp coriander powder

½ tsp white pepper

1 tsp kunyit powder

1 tsp dark soy sauce

2 tbsp fish sauce 

2 tbsp honey

1 tbsp oil [I omit]

1. Marinate chicken pieces with marinade for at least 3 hours or overnight.
2. Line a baking pan with foil, top with some pandan leaves. Place marinated chicken pieces on top in single layer. Top with extra pandan leaves, cover with foil.
3. Baked in preheated oven at 200-220 degrees C for 30 minutes. Uncover foil on the last 10 minutes, change oven mode to grill and grill chicken for about 10 minutes to brown them.
4. Remove from oven and serve with rice and fried vegetables or corn.
   
   
   
   

Click here for other Roast Meat Recipes

I am submitting this post to Cook Your Books Event #28 [November 2015] hosted by Joyce of Kitchen Flavours