Bengali Fish Cakes

Ingredients

• 3 potatoes, peeled and cubed
• 300g boneless, skinless salmon fillets, cubed
• 2 small red chillies, finely chopped, seeds removed
• Garlic, ginger, brown onion, all finely chopped
• 1tsp turmeric 
• 1tsp ground coriander
• 3tsp smoked paprika
• 2tsp chilli paste
• 1-2 red onion, finely sliced
• Juice of 2 lemons
• 1 small bunch of fresh coriander and mint, roughly chopped
• 1 large egg
• Plain flour, 1/4 cup of yogurt
• Salt, oil

Method

- Steam the potatoes and salmon until cooked through

- Saute the chillies, garlic, ginger, brown onion until tender, remember to stir regularly. Then add turmeric, ground coriander, smoked paprika and chilli paste in the pan. Mix all well and cook to toast then transfer to a bowl.

- In another bowl, use your hands to massage the red onion with the juice of 1 lemon, salt and smoked paprika. Set aside.

- In a large bowl, combine the chopped coriander with the juice of 1 lemon, the egg, salt and plain flour. Then add the drained potatoes, salmon and mash well (adding more flour of too wet and another egg if too dry). Refrigerate the mixture for about 30 minutes.

- When ready, form the mixture into 8 patties, flour lightly, sprinkle a bit of salt on top and pan fry in a decent layer of hot oil until crusty all over.

- Mix the yogurt with a squeeze of lemon juice, the chopped coriander and mint.

- Serve hot with steamed rice or bread.

Follow Easy Cooking on facebook for more updates

2 in 1 Breakfast

Ingredients

• Bread
• 2 eggs
• White cabbage
• 2 tomatoes
• 1 eggplant (or bacon depend on your liking)
• Vinegar, fried shallot
• Extra virgin olive oil
• Salt, ground chilly and pepper

Method
- Preheat the oven to 180c.
- In case using eggplant, slice it into 2 cm pieces, season them with oil, salt, pepper on each side. Then fry them in a hot pan for 5 minutes or until soft.
- Sauce for salad: 1 tbsp vinegar + 1/3 cup water + 2 tsp sugar + 1/2 tsp salt + 1/2 tsp ground pepper.
- Cut a square in the middle of a bread like in the photo, then put fried eggplant (or bacon) in between. On top of the sandwich, break 2 eggs, season them with salt, ground chilly and pepper.
- Put the sandwich in the oven for 5-10 minutes or until the eggs are cooked to your liking.
- Serve it with salad and fried shallot sprinkled on top.

Follow Easy Cooking on facebook for more updates

Colorful Fried Calamari

Ingredients

• 300g calamari
• 2 celery stalks
• 2 carrots
• 1/2 pineapple
• 2 crushed garlic cloves
• Olive oil
• 1/3 Knorr chicken cube 
• Salt, sugar, pepper

Method
- Heat oil in a frying pan, add calamari and saute for 2-3 minutes, then put it aside
- In the same pan, stir garlic until fragrant, add carrots, celery stalks, chopped pineapple and cook for a few minutes. Season the vegetables mixture well with crushed chicken cube, salt, and a bit of sugar.
- Finally, add the calamari back to the pan and mix well with the vegetables.
- Sprinkle with ground black pepper and serve hot with steamed rice.
 
Follow Easy Cooking on facebook for more updates

Beef Stew

Ingredients

• 500g beef shanks, cut into chunks
• 3 carrots, cut into chunks
• 3 tomatoes, finely chopped
• 1 onion, roughly chopped 
• 3 star anise
• 3 lemon grass stalk, bruised the white part
• 1 cinnamon stick
• 2tbsp minced ginger
• 2tbsp tomato paste
• 4 crushed garlic cloves
• Basil leaves
• 3tbsp fish sauce
• 1tsp chinese 5 spices
• Salt, sugar, pepper
• Water, olive oil

Method
- In a large bowl, marinate the beef with 2tbsp sugar, fish sauce, ginger, garlic and chinese 5 spices and set aside or cover and refrigerate it for 30-45 minutes.
- Heat oil in a large pot, fry the onions and garlic until fragrant. Add tomato paste, chopped tomatoes and cook until soft, then add the beef, lemon grass, star anise and cinnamon, stir the beef well and let it cook for 5 minutes.
- Add water to the pot, bring to a boil, then lower the heat and simmer it under cover for 1.5 hours or until the beef is tender (To save time, pressure cook the beef until the whistle goes off 6 times).
- Add the carrots and cook for 30 minutes or until soft. If the stew is too chunky, add a bit more water, or if it's too watery then simmer longer.
- Season the stew well with salt or fish sauce and pepper.
- Serve with rice noodles or bread and garnish it with parsley or basil leaves.

Follow Easy Cooking on facebook for more updates
 

Honey Chicken

Ingredients

• 3 skinless chicken thighs
• 3tbsp runny honey
• Salt, pepper
• Fish sauce
• Olive oil

Method
- Heat oil in a large frying pan, add chicken thighs and season with a good pinch of salt and pepper, and cook for 15-20 minutes, keep turning every minute until cooked through.
- Carefully drain away the fat in the pan and turn into a medium heat.
- Add honey into the pan and caramel the chicken for 10-15 minutes or until cooked to your liking, remember to turn the chicken every minute to cook evenly.

Follow Easy Cooking on facebook for more updates

Baked Fish with Pineapple & Tomato Sauce

Ingredients

• 200g white fish fillets, skin off and bones removed
• 2 garlic cloves, finely sliced
• 2 tin tomatoes
• Pineapple, cut into 3cm pieces
• Celery stalk, cut into 2cm pieces
• Red wine vinegar
• Sea salt, ground chilli, ground black pepper
• Olive oil
• 1tbsp fish sauce (optional)
• A handful of Kamalata olives, stone in (optional)

Method 
- Marinate the fish with fish sauce, salt and pepper on both sides for 10-15 minutes.
- Heat a good lug of olive oil in a large pan on a medium heat, add garlic, celery and fry gently until the garlic is soft but not colored, stirring occasionally.
- Add the tins of tomatoes, season it with salt, ground chilli and pepper, gently simmer on a low heat for 30 minutes.
- Add a tiny swig of red wine vinegar to give it a little twang.
- Preheat the oven to 220C.
- Pour the tomato sauce into a baking dish, add the chopped pineapple into the sauce.
- Place the fish on top of the sauce or put it a little bit into the sauce.
- Squash the olives and remove the stones, then sprinkle the olives over the fish.
- Drizzle everything with olive oil and cook in the oven for around 15 minutes or until the fish is cooked through.

 Follow Easy Cooking on facebook for more update.

Tortilla

Ingredients

• 4 baby potatoes, chop into 3cm chunks
• 1 small red onion, roughly chopped
• 1tsp fennel seeds
• 2 garlic cloves, crushed
• 1/2 small bunch of fresh rosemary
• 4 eggs
• Olive oil
• Salt, sugar, pepper, ground red chilli

Method 
- Preheat the oven to 180C.
- Heat a good lug of olive oil in a frying pan, add the potatoes and toss them occasionally for 10-15 minutes.
- Once the potatoes have a good color, add onions, fennel seed and mix well. Remember to keep tossing the potatoes occasionally for 10-15 minutes.
- The potatoes now should be golden, turn the heat down to low, add garlic, rosemary into the pan and stir well.
- Season the potatoes with a good pinch of salt and pepper.
- Slightly beat the eggs into a small bowl, season it with a little bit of sugar, pepper and ground chilli.
- Transfer the potatoes into a bowl, then pour the egg mixture directly into the bowl and put it into the preheated oven for 5- 10 minutes or until set, golden and fluffy.

 Follow Easy Cooking on facebook for more updates.