recipe: fish cake

I like the vietnamese style.

Ingredients: (4 người)

- 300g fish fillet

- 150-200g ground pork

- 3 stalks spring onion, finely chopped

- 1 small bunch of dill, finely chopped

- 1.5 tbs fish sauce

- 1/2 tsp ground pepper

- vegetable oil, to pan fry

Cooking:

- Combine all the ingredients, except for the oil – of course. Use the back of a spoon to mix and press the mixture hardly until you get a nearly fine paste.

- Shape into small flat balls of free size.

- Heat the oil in a large frying pan, fry the fish cakes until golden brown on both sides.

recipe: salad: Vietnamese Crab Salad with Rice Noodles

Ingredients

50g (2oz) sugar, or more to taste
50ml (2oz) fish sauce
50ml (2fl oz) lemon or lime juice
1-2 small chillies, seeded and sliced finely
2 cloves of crushed or finely grated garlic
2 tsp finely grated ginger
125g (4oz) thin or medium rice noodles, softened by sitting in a bowl of boiling water for 5 minutes, drained and rinsed
300g (10oz) cooked crab meat (brown and white meat if possible)
300g (10oz) cucumber, deseeded and chopped
150g (5oz) radishes, trimmed and sliced
75g (3oz) peanuts, toasted under a hot grill until golden , then skins rubbed off (and blown away outside), and chopped roughly
2 tbsp chopped coriander

Method

Mix all the ingredients for the dressing. In a bowl, toss together the dressing with the drained noodles, then add the brown crab meat (if using), the cucumber and the radishes and toss.
Place on a serving plate or shallow bowl.
Sprinkle over the white crab meat, the toasted peanuts and the chopped coriander and serve.

recipe: fish: White fatty fish with madras curry powder

You may have a hard time wrapping your brain around pairing madras curry and olives, but if you think about it a moment, it really works. The French regularly use many of the ingredients that are in curry with olives—you’ve probably tasted the combination and not even known it. But you’ll see for yourself how well these potent ingredients harmonize in my Seared curried butterfish with warm olive chutney.

Serves 4

Ingredients
2 tablespoons madras curry powder
1/4 cup rice flour
4 pieces butterfish or other fatty white fish
3 shallots minced
1/2 cup mixed olives, pitted, minced
1 large tomato, 1/4-inch dice
Juice of 1 orange
2 tablespoons chopped cilantro
Sea salt and freshly ground pepper
Canola oil for cooking

Directions
On a pie plate, combine the curry and rice flour. Season fish with salt and pepper. Dredge the fish fillets on both sides into the rice flour mixture. In a cast-iron pan over medium-high heat coated lightly with oil, sear the fish until golden, brown and delicious, about 8 minutes total. Remove fish and wipe out pan. In same pan coated lightly with oil, saute the shallots, then add olives, tomato and orange juice and heat through. Toss with cilantro and serve 1 heaping tablespoon over each fillet. Serve on banana leaf.

spring pasta shrimp and asparagus

heat some olive oil
add white wine (may flame)
a slice of lemon
add chicken broth
add chive

add uncooked shrimp and cut up asparagus
add small amt of grated cheese

dump cooked pasta into the pan

serve after adding some parsley

Recipe: pumpkin soup w/o pumpkin

1 Onion
2 Potatoes
1 cup cream
1 jar of maple pumpkin butter

Satay chopped one white onion with olive oil.
Throw in 2 chopped potatoes.
After being somewhat cooked, blend until smooth.
Pour back to pan, add a cup of cream and a whole jar of MAPLE PUMPKIN butter.