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- Kuala Lumpur expat forums for advice on restaurants, domestic help, apartments, travel and more.
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Chicken & fish recipes
Posted by sailinghome (478 days ago)
I think we need more to go on... otherwise, the following recipes might be OK....:
GRILLED FISH
Ingredients:
1 piece of fish
Method:
1. grill fish for 5 minutes.
2. serve.
GRILED CHICKEN
Ingredients:
1 piece of chicken
Method:
1. grill chicken for 5 minutes.
2. serve.
************
sorry about the sarcasm, but some more hints about what kind of food you're looking for (western/asian), does it have to be low fat..??.. are you looking for stove-top / baked / grilled / microwave recipes...??.. I think we need more information, otherwise use google... it's full of chicken & fish recipes...
(I am based in Hong Kong)
Posted by Claire (478 days ago)
To add to sailinghome's questions, lunch/dinner, children/adults, availability of fish. Anything to give answers a focus.
(I am based in Unspecified)
Posted by !@#$%^&*() (477 days ago)
hello, sorry for the lack of hints - something easy to cook for lunch - hubby comes home for lunch since he works only 10 minutes away....i'm just learning how to cook so it's all new to me..
(I am based in Hong Kong)
Posted by mayo (477 days ago)
Here is and easy japanese marinade that works on almost anything. equal parts soy, mirin and sake. I like to use it on trout fillet or salmon. you make it in the morning and leave your meat of choice to marinade until lunch and then grill on a wire rack and serve with a salad. If you are using chicken I like to add a bit ginger juice to the marinade finely grate green ginger and the squeeze the juice out and discard the pulp you don't need much.
(I am based in Singapore)
Posted by mayo (477 days ago)
ps. another thing add you can when you want to change things is a bit miso paste.
(I am based in Singapore)
Posted by zonked (475 days ago)
very very simple -- marinate fillet of chicken or fish in olive oil, lemon juice and garlic/spice mix available from city super/oliver's/park n shop for a couple of hours. Either bake in oven or pan cook on both sides.
Add some salad and brown bread for a healthy lunch!
(I am based in Hong Kong)
Posted by Claire (474 days ago)
Cantonese-style Ginger Fish
Serves 4
Ingredients
5cm knob of ginger
1 small red chilli
3 spring onions
4 thick fillets (180g each) of fresh fish with skin on (you can use bream, haddock, plaice, cod)
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp Chinese rice wine or dry sherry
1 tbsp sugar
4 tbsp groundnut or peanut oil
3 tbsp coriander leaves
Method
1. Peel the ginger and cut into tiny matchsticks, finely slice the chilli and finely chop the spring onions.
2. Gently wash and pat dry the fish and arrange on a heatproof platter that fits into the steamer.
3. Mix the soy, sesame oil, rice wine and sugar, and pour over the fish.
4. Scatter the ginger, chilli and half the spring onions on top and steam for around 8 to 10 minutes, until the flesh parts easily when pierced with a knife.
5. Transfer the fish to warmed dinner plates and strain the juices over the top.
6. Heat the oil in a small pan until it just starts to smoke, then pour it over the fish to make the skin crackle and sizzle. Top with remaining spring onions and coriander and serve with jasmine rice.
Roast Chicken on a bed of Puy lentils
Serves 4
Ingredients
4 chicken quarters (includes thigh and leg)
1 tbsp olive oil
sea salt and freshly ground black pepper
1 tsp dried oregano
250g Puy lentils (or any green or brown ones)
1 onion, finely chopped
2 garlic cloves, smashed
2 bay leaves
1 litre cold water
2 tomatoes
2 tbsp finely chopped mint
1 tbsp finely chopped flat-leaf parsley
Sea salt and freshly ground black pepper
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Method
1. Heat the oven to 190C. Coat the chicken with olive oil, and season with salt, pepper and dried oregano. Place on an oiled baking tray and bake for 45 minutes.
2. While the chicken is cooking, rinse the lentils and pick out and discard any odd-looking ones. Combine the lentils with the onion, garlic, bay leaves and cold water, and bring to the boil. Reduce the heat and simmer gently for 20 minutes or until the lentils are tender. Drain well.
3. To make the dressing: cut the tomatoes in half, discard juice and seeds, and finely chop. In a bowl, combine the tomato with mint, parsley, sea salt, pepper, extra virgin olive oil and red wine vinegar. Toss the drained lentils in the dressing, and divide between four dinner plates. Top with a roast chicken leg, and serve.
(I am based in Unspecified)
Posted by Claire (474 days ago)
Tandoori Chicken with couscous (you can also serve this cold)
Serves 4
Ingredients
150g pot natural yogurt
2 tbsp Masala Curry Paste or Medium Curry Paste
500g chicken breast fillets
200g couscous
300ml hot chicken stock
2 limes
1 tbsp olive oil
20g pack fresh coriander, chopped
1/4 cucumber, chopped
1 ripe tomato, chopped
Method
1. In a shallow dish, mix together the yogurt and curry paste. Deeply score each chicken breast three times, then coat in the tandoori mixture.
2. Cook on a grill pan under a medium-hot grill for 7-8 minutes on each side until cooked through, there is no pink meat and the juices run clear.
3. Meanwhile, place the couscous in a bowl and pour over the hot stock. Set aside for 5 minutes until the liquid has been absorbed.
4. Grate the zest from one of the limes and squeeze out the juice. Cut the remaining lime into 4 wedges.
5. Fluff up the couscous with a fork. Stir in the lime zest and juice, olive oil, chopped coriander, cucumber and tomato. Divide the couscous and chicken between plates.
6. To serve, garnish each with a lime wedge and serve with mango chutney.
(I am based in Unspecified)
Posted by Claire (474 days ago)
Green-peppered Chicken in Lemon and Tarragon Sauce
Serves 4
Ingredients
500g baby new potatoes, scrubbed
500g chicken breast fillets
2 unwaxed lemons
2 tsp green peppercorns, lightly crushed
2 tsp olive oil
3 tsp clear honey
200ml tub Crème Fraîche (4% or fat free)
15g pack fresh tarragon, chopped
Method
1. Put the new potatoes in a pan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 15 minutes or until tender.
2. Meanwhile, using a sharp knife, slice into each chicken breast horizontally to make a pocket. Cut one of the lemons into 8 slices, and place 2 lemon slices into each chicken breast pocket. Press the crushed green peppercorns onto the chicken breasts.
3. In a nonstick frying pan with a lid, heat the oil then add the chicken. Pan fry for 4-5 minutes on each side until golden brown. Remove from the pan, place on a warmed plate and cover with foil.
4. Grate the zest from the remaining lemon and squeeze the juice. Add this to the pan, using a wooden spoon to scrape up all the juices. Stir in the honey, crème fraîche and tarragon, and bring to the boil.
5. Return the chicken to the pan and spoon over the sauce. Cover with the lid and simmer for 5 minutes, until the chicken is thoroughly cooked, and the juices run clear.
6. Serve with the new potatoes and broccoli, which can be steamed over the potatoes for the last 5 minutes of their cooking time.
BTW, you can serve this with pasta instead of new potatoes.
(I am based in Unspecified)
Posted by Claire (474 days ago)
Chicken Satay
Serves 2
Ingredients
4 chicken drumsticks
100g satay peanut sauce
1 tsp oil
300g pack fresh egg noodles
1 mango, peeled and diced
1 red chilli, finely sliced
steamed pak choi
Method
1. Rub the drumsticks with the satay peanut sauce. Place under a preheated grill and cook, turning occasionally, for 25 minutes or until the juices run clear.
2. Heat 1 tsp oil in a wok over a high heat. Add the egg noodles. Stir-fry for 2 minutes, then add the mango and the chilli. Cook for a further 2 minutes.
3. Serve with steamed pak choi.
(I am based in Unspecified)
Posted by Claire (474 days ago)
Chicken casserole with polenta and sweet potatoes
(Perhaps one for cooler days - freezes well)
Serves 4
Ingredients
Freshly ground pepper
1tbsp vegetable oil
1 medium onion, peeled and finely chopped
18 chicken thighs, skin removed
500g sweet potatoes, peeled and slice into one centimetre thick rounds
Salt
100g polenta
50g vegetable suet
Small bunch of fresh parsley or basil, chopped
Method
1. Heat the oil in a casserole dish, add the onion and fry over a moderate heat until soft. Add the chicken to the onion and cook for 5 minutes until sealed.
2. Add the sweet potatoes to the chicken. Cover and cook for 10 minutes.
3. Stir 200ml cold water into the casserole, season, replace the lid and cook for a further 10 minutes.
4. Mix the polenta, suet and herbs in a bowl, add 50ml cold water and mix to form a dough. Shape into 8 small balls, add to the casserole, replace the lid and cook for a further 20 minutes.
5. Serve with a green leaf salad.
You can vary it by adding chopped sun-dried tomatoes or finely chopped cooked bacon to the dumplings along with the herbs.
(I am based in Unspecified)
Posted by Claire (474 days ago)
Tuna with rice
Serves 4
Ingredients
4 rashers streaky bacon, finely chopped
1 tsp olive oil
1 onion, finely chopped
1 courgette, finely diced
1 clove garlic, crushed
150g basmati rice
300ml vegetable stock
100g frozen peas
185g can tuna in oil, drained
Method
1. Fry the bacon in the oil in a pan; remove and set aside. Add the onion, courgette and garlic to the oil and cook for a few minutes.
2. Add the rice and stock, bring to the boil, cover and simmer for 12 minutes, until the rice is cooked and the stock absorbed.
3. Meanwhile, cook the peas according to the instructions.
4. Remove the rice from the heat. Flake the tuna and bacon on top, scatter the peas over, cover and leave to stand for 10 minutes before serving.
(I am based in Unspecified)
Posted by mamadavid (464 days ago)
claire, I can't wait to try your recipes. What is vegetable suet and where is it sold?
(I am based in Hong Kong)
Posted by sailinghome (463 days ago)
Here's a few from me...
Chicken and Asparagus Stir Fry
2 tsp peanut oil
2 Tbs nonfat chicken broth
3 cloves garlic, minced
2 Tbs minced scallions
3 boneless, skinless chicken breast halves, cut into 2 inch pieces
1 carrot, sliced thin
2 cups asparagus, cut into 2 inch pieces
1/2 cup waterchestnuts
2 Tbs light soy sauce
2 Tbs white wine vinegar
1 tsp sesame oil
1/4 cup nonfat chicken broth
1 Tbs cornstarch
1 Heat peanut oil with the two tablespoons of broth in a wok over medium heat. Add the garlic and scallions and saute for a few seconds. Add the chicken pieces and stir fry until opaque, about 5 to 8 minutes. Push the chicken onto the sides of the wok. Add a little more broth if necessary, and add carrot slices. Stir fry about 2 minutes, then add the asparagus and stir fry 3 minutes more.
2 Add water chestnuts and continue to stir fry for another minute. Bring chicken back down and combine all ingredients well.
3 Combine remaining ingredients in a small bowl and stir until smooth. Add mixture to the wok and stir to coat. Cover and steam for about 2 minutes, then serve.
Servings: 4
************
a VERY simple casserole....
Chicken Noodle Casserole
4 boneless chicken breasts
6 oz egg noodles
1 can ondensed cream of mushroom soup
1 can condensed cream of chicken soup
1 cup sour cream
1 pinch salt to taste
1 pinch ground black pepper to taste
1 cup crumbled Ritz crackers
1/2 cup butter
1 Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
2 In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
3 Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
4 Bake at 350F for about 30 minutes, until heated through and browned on top.
Servings: 4
(I am based in Hong Kong)
Posted by sailinghome (463 days ago)
a few fish recipes....
Lemon Baked Fish
1 Lb Haddock or Flounder Fillets -- Fresh Or Frozen
1 Tbsp Butter or margarine
4 teaspoon Lemon juice
1 teaspoon Lemon rind -- grated
1/8 teaspoon Salt
1 Dash Pepper
1/8 teaspoon Rosemary
If frozen thaw the fish overnight in the refrigerator. Turn on oven and allow to preheat to 350F (moderate). While the oven is preheating: Assemble all necessary ingredients to work area. Grate the lemon rind and place in a bowl. Cut the lemon and squeeze. Measure 4 tsp and place in a bowl. Measure butter, salt, pepper and Rosemary and add to bowl. Microwave or place in oven until butter is melted. Mix well. Divide the fish into 6 servings and place in a single layer in a baking dish. Pour the butter seasoning mixture evenly over the fish. Bake for 25 minutes or until the fish flakes easily.
******************
a simple fried fish in sauce....
Italian Style Fish Fillets
any white fish works well with this recipe
Serves 4
1 teaspoon olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 - 14.5 ounce can diced tomatoes
1/2 cup black olives, pitted and sliced
1 tablespoon chopped fresh Italian flat leaf parsley
1/2 cup dry white wine
1 pound cod fillets
In a large nonstick skillet, heat oil over medium heat. Saute onions and garlic in olive oil until softened.
Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.
Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white and flakes easily.
(I am based in Hong Kong)
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