Flathead Fillets en Papilotte

Ingredients

• 4 flat head tails (or 2 white fish fillets), bone removed
• 5 oyster mushrooms, sliced
• 12 cherry tomatoes
• 20g butter
• Zest of 1 lemon
• 4 tsp olive oil
• 4 sprigs thyme
• 4 tsp white wine
• Salt and ground pepper

Method
- Preheat the oven to 180C.
- Cut four large squares of baking paper. You can double the layers to make it thicker (optional).
- On each piece of baking paper, in the center, distribute evenly the mushrooms, tomatoes and thyme, seasoning with salt. Place the fish on top and season again with salt and pepper.
- Add the butter, olive oil, lemon zest and white wine on top of the fish.
- Carefully gather each side of the baking paper, then twist to form a bonbon-like parcel. Tie with cooking twine or thread.
- Place on a baking tray and cook for 10 - 15 minutes, depending on the size of the fillets.
- Serve hot with ketchup.

Follow Easy Cooking on facebook for more updates.

Sago Pudding

Ingredients

• 8 cups water
• 1 cup sago pearls
• 1/4 tsp pandan paste or essence
• 120g palm sugar
• 1-1/2 cups coconut milk

Method
- Bring water to boil in a medium non-stick pot, then  rain the sago pearls in, stir with a wooden spoon before allowing the sago to bubble away. The sago pearls are ready when they turn transparent.
- Remove the pot from heat and tip the contents into a sieve. Run lots of cool water through the pearls to remove residual starch.
- Using a metal spoon, fold the pandan paste through the mixture until achieving nice green sago.
- Divide the sago into 4 jelly moulds, cover with clingwrap and refrigerate for 30 minutes
- Meanwhile, bring the coconut milk to boil in a small pot. Let it cool to room temperature.
- Using the same pot, unwashed, combine the palm sugar and 2 tsp water. Bring to boil and then refrigerate.
- To serve, ease moulded sago into 4 small bowls, pour 1/3 cup of coconut milk into each bowl. Drizzle the caramelized sugar over each bowl.

Follow Easy Cooking on facebook for more updates.

Zucchini Wrapped Chicken

Ingredients

• 1 zucchini
• 1 skinless chicken breast
• Some skewers
• 1 tbsp chicken powder
• Salt, ground black pepper

Method
- Preheat oven to 200C.
- Thinly slice the zucchini, then place it on a board, sprinkle with salt and set aside for 5 minutes.
- Heat oil in a frying an over medium-high heat, add chicken and cook for 2 minutes each side or until brown, season with chicken powder, salt and pepper.
- Transfer the chicken to a chopping board, cut it into bite-sized pieces. Wrap the zucchini evenly around the chicken and put them all on skewers. Place the chicken on a baking paper-lined oven tray and roast for 10 minutes or until cooked through.
- Serve hot with salad and hot chilli sauce.

Follow Easy Cooking on facebook for more updates.

Teriyaki Drumsticks with BBQ Pineapple

Ingredients

• 4 big sized drumsticks, gashed on each side
• 1/2 bottle Teriyaki sauce
• 4 thick slices fresh pineapple
• 1/2 cup chicken stock
• Oil, salt to taste, ground pepper

Method
- Toss the chicken in the Teriyaki marinate until well coated and refrigerate for 45 minutes, turning every 15 minutes.
- Heat oil in a large heavy-bottomed pan and add the chicken pieces, retaining the marinade. Cover and gently cook for 15 minutes until sealed all over, turning now and again.
- Turn the heat down a bit, add some of the marinade to the pan and gently cook until glazed. Then add the remaining marinade, chicken stock and cook for 15 minutes or until cooked through, season with a touch of salt and ground pepper. Remember to turn the chicken every 5 minutes to avoid unevenly cooked meat.
- Heat oil in a griddle pan or BBQ. Remove the core from each pineapple slice and cook it in the griddle pan  or BBQ for 3 minutes each side.
- Serve hot with grilled pineapple and steamed rice.

Follow Easy Cooking on facebook for more updates.

Vietnamese Caramelised Prawns (Tôm Rim)

Ingredients

• 400g tiger prawns, peeled (tails intact), deveined
• 2 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 1 tbsp sesame oil
• 1 tsp chilli flakes
• 3 tbs fish sauce
• Salt, sugar, olive oil and ground black pepper

Method
- Marinate the prawns with a bit of chopped garlic and shallot (keep the remaining chopped garlic and shallot for frying later), fish sauce, sesame oil, 1 tsp sugar, 1/2 tsp ground black pepper for 1 hour in a fridge.
- Heat oil in a heavy-bottom frying pan, add 2 tbsp sugar and cook until caramelised (please do not stir the sugar). Add the remaining chopped shallot and garlic into the pan and stir until fragrant. Then add the prawns and cook for 2-3 minutes, remember to turn the prawns over to cook evenly. Season the prawns with a bit of salt, chilli flakes and ground black pepper.
- Serve hot with fried vegetables and steamed rice.

Follow Easy Cooking on facebook for more updates.

Chilli Fish

Ingredients

• 2 fish fillets, cut into 
• 1 green capsicum, cubed
• 1/2 cup shredded cabbage 
• 1 tbsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 cup corn flour
• 1 tbsp ginger and garlic paste
• 2 tsp soy sauce
• 1/2 cup cubed onions
• 2 garlic cloves, finely chopped
• 2 green chillies, sliced
• 3 tbsp chilli sauce
• 1 spring onion, roughly chopped
• 2 tbsp lemon juice
• A handful of curry leaves
• Oil, salt to taste, ground black pepper

Method
- Marinate the cubed fish fillets with chilli powder, salt, ginger and garlic paste, corn flour, 2 tbsp chilli sauce and lemon juice for 30 minutes.
- Heat oil in a wok, fry all marinated fish pieces until golden brown then keep aside. In the same wok, fry onion, green chillies, chopped garlic, curry leaves, cubed capsicum and cabbage for a few minutes. Add in soy sauce, 1tbsp chilli sauce and mix well. Then add fried fish pieces in to the wok and mix well.
- Serve hot with spring onions, finely chopped brown onion and lemon juice.

Follow Easy Cooking on facebook for more updates.

Lemon Chicken

Ingredients

• 2 chicken drumsticks
• 1 tsp turmeric
• 1/2 tsp fennel seeds
• 1/2 tsp cumin seeds
• 1 lemon, juiced
• 1 tbsp lemon zest
• 1/3 cup plain flour
• 1 cup chicken stock
• Oil, salt, sugar, ground pepper

Method
- Make 4 deep cuts in each of the chicken drumsticks to the bone.
- Combine the drumsticks with turmeric, fennel seeds, cumin seeds, a good pinch of salt, ground pepper and 2 tbsp lemon juice in a bowl. Marinate it for 30 minutes.
- Half fill a saucepan with vegetable oil and heat to 180C ready to deep fry.
- Dust the chicken in flour and deep fry for 5 minutes or until golden and cooked through.
- In a pan over high heat, combine 2 tbsp lemon juice, lemon zest with the chicken stock and reduce to a syrup. Season the stock with a bit of salt and sugar.
- Serve the chicken topped with lemon sauce and salad.

Follow Easy Cooking on facebook for more updates.