Fit For Food

Archive for the ‘Recipies’ Category

Ingredients:

rice
green onion
pepper
oil
salt
pepper
oregano
bay leaf

Preparation:

Place oil in a saucepan about 100 ml; It’s placed over medium heat, place the onions and pepper cut in thin slices. After add a little rice  and fry it with onion and pepper until rice turns white. Add salt, pepper, oregano, a bay leaf, stir 1 min.

Add boiling water over them and let them boil until the grain of rice is cooked. If you like olives, add some along with the water.

Notes:

It is a perfect garnish for everything, please check the salmon recipe.

Salmon:

8 oz. of salmon per person
2 lemons
1 tsp. olive oil

Sauce:

4 medium, peeled and seeded tomatoes
1/2 stick of butter
1 – 1.25 cups of white wine
2 cloves garlic
1.5 tsp. of dill weed
2 cups heavy whipping cream
Preheat oven to 375°F.

Sauce:

Chop tomatoes to fineness desired. Puree for a completely smooth sauce, or less for more chunky texture.
In a sauce pan, combine tomatoes, butter, 1 cup of wine and garlic over medium heat.

Stir and reduce liquid volume by 1/2 – 3/4 (about 10-15 minutes).

Add whipping cream and dill weed. Reduce heat to medium-low. Stir slowly, but continuously until the sauce is somewhat thick. If the sauce becomes too thick, add a little extra wine.

FISH:

Prep a glass pan with 1 teaspoon of olive oil to keep fillets from sticking. Lay salmon fillets in pan. Squeeze lemon juice over the fillets.
Place in preheated oven and bake for approximately 3 minutes per fillet or until the white fat bubbles on the side of the salmon fillets and they become more translucent. Broil for about 3 minutes, then remove from oven.
Serve fillets with sauce. Also you can try a garnish like rice, check the rice recipe here.

Ingredients for 4 Servings

4 cup water
1 can 13.5 oz coconut milk
4-5 Kaffir lime leaves (torn)
1 stalk Lemon Grass (cut and crushed)
3-4 pieces of sliced fresh or dried Galangal
1- 1/2  lbs chicken meat cut into bite size pieces Dark or white meat ok)
1 tbsp fish sauce
2 cups white button mushrooms
2 cups fresh cabbage (cut into bite size pieces) optional

Ingredients for Seasoning

2 limes
3 tbsp of Chili paste in soya bean oil (Nam Prik Pao )
4 tbsp fish sauce
3 to 4 red Chili peppers and a cup of Cilantro sprigs for garnish

Preparing the Soup

Boil 4 cups of water in a large pot over medium high heat.

When the liquid starts boiling add 4 to 5 pieces of fresh or dry Galangal (Thais call it Kha.)
Add lemon grass stalk (cut the lemon grass into 3 inch long pieces and crush them first to bring out the flavor)

Add 4 to 5 Kaffir lime leaves. (Tear the leaves apart to bring out the aroma)

Add 1 tablespoon of fish salt

Add 1 ½ pounds of sliced chicken meat (dark or white meat ok)

Cook the chicken about half way through.
Add 2 cups of mushrooms (optional) If they’re the big kind you can cut them in half…. otherwise use the whole mushrooms.
Add 2 cups of cabbage cut up into bite sized pieces (optional)

Cover and cook until the chicken meat is done
Add 2 cups of coconut milk, stir and turn the heat off.

Remove all the kaffir lime leaves, galangal  pieces and the lemon grass stalk.  (too tough to eat)

Preparing the Seasoning

Into a small bowl squeeze two fresh limes
Add about 3 tablespoons of Chili paste in soya bean  oil (Nam Prik Pao). If you don’t like it too spicy, use less..or skip it altogether

Add  4 tabelspoons of fish sauce
Now stir the seasoning mixture into the soup (or  mix it in just before you serve the soup.)

Garnish the soup with cilantro leaves and red chili peppers