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Delight in exotic recipes

Chef Lance Seeto
Sunday, November 26, 2017

FISH COCONUT SOUP

1 green coconut

1cup fresh coconut milk

200 grams fresh fish fillet, sliced

1 small knob ginger, sliced

Handful moca spinach and long beans

4-6 pieces Asian shiitake mushrooms, soaked (or buy in tin), sliced

1 large onion, sliced

1-2 fresh chilli, fine chopped

1 lemon, juiced

Fish sauce

1. In a pot, pour the coconut bu water and coconut milk, bring to a simmer

2. Add the ginger, onion, mushrooms - simmer for 15 minutes

3. Add the fish fillets and cook for another 2 minutes

4. Add the moca, long beans, lemon juice - simmer for another 2 minutes

5. Season with fish sauce and chilli

6. Serve immediately

HERB INFUSED COCONUT BU

PINEAPPLE & LAYALAYA

1 green coconut

Few pieces fresh pineapple, grated

1 knob layalaya (Fijian ginger), grated

CUCUMBER, BASIL & MINT

1 green coconut

Few pieces fresh cucumber, grated

Few stalks fresh basil and mint

CHICKEN RENDANG

100 grams onion, minced

1 tablespoon Thai red curry paste

2 teaspoons coriander seeds

2 teaspoons fennel seeds

2 teaspoons cumin seeds

1 pinch grated nutmeg

1 tablespoon coconut oil

#14 whole chicken, pieces

1 1/2 tablespoons brown sugar

2 cups shredded coconut

5 whole cloves

1 cinnamon stick

1 cups coconut milk

1 cup coconut water

Salt to taste

1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.

2. Grind the coriander, fennel, cumin and nutmeg.

3. Using the wok, fry the onions and curry paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add chicken; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.

4. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk, and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (approximately 25mins). Season with salt to taste.








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