Best RecipesChinese-style fish News Recipes

I make this a couple of times a month because it's quick, easy and tasty. Excellent served over white rice.

700g (about 1.5 lb) white fish fillets
3 spring onions
1/8 teaspoon pepper
2 tablespoons (30 ml) sesame seed oil
1/4 (60 ml) cup soy sauce
1 tablespoon finely grated fresh ginger
1/4 -1/2 cup (60-120 ml) water

Place the fish in a frypan in one layer.











Slice the spring onions.








Mix the rest of the ingredients.
Add as much water as needed for desired saltiness.







Pour over the fish.







Sprinkle with sliced spring onions.
Bring to simmer then cook for 5-7 minutes until fish is ...







tender...







moist...








and delicious.

Best RecipesLemon Coconut Scones News Recipes

My cast has come off, yay! and now I'm learning how to use my arm again. Very busy now winding up some long overdue projects and busy packing because I'm moving to a new country soon. 

So anyway, here's a quickie. I made this recipe for a friend's cookbook, but he didn't end up using it. Still, I think it's too delicious to keep to myself. It's a moist, delectable scone with lemon accents. Kind of like gourmet fa'apapa. Enjoy.

Lemon Coconut Scones

Makes 12

3 cups (375 g) flour

4½ teaspoons baking powder

6 tablespoons (90 g) sugar

¾ teaspoon salt

½ cup (110 g) cold butter

¾ cup (60 g) shredded coconut, unsweetened

2-3 teaspoons (10-15 ml) lemon zest

1½ cups (360 ml) thick coconut milk

Lemon glaze:

¼ cup sugar (50 g)

3 tablespoons (45 ml) lemon juice

Preheat the oven to 210°C (410°F) and grease or line a baking sheet.

Sift together the flour, baking powder, sugar and salt in bowl. Add the butter and cut into the flour mixture with a pastry cutter or two knives until it is crumbly. Add the coconut and lemon zest, mixing to combine. Add the coconut milk and mix just until the dry ingredients are moistened. Cut or shape into 12 scones. 

Place on the baking sheet and bake for about 15 minutes or until golden brown and risen.

While they are baking, make the lemon glaze by heating the sugar and lemon juice in a small pot over gentle heat until the sugar is dissolved. When the scones come out of the oven, brush the glaze generously over them.

Best RecipesSurimi Salad News Recipes

By panipopos

It's summer and my kitchen is almost the same temperature as my body temperature, so the last thing I feel like doing is cooking. In this kind of weather, the only thing I can be bothered making are smoothies and salads. So here is a salad I ate a lot growing up. The ingredients and measurements are totally flexible, depending on your preferences. 

Surimi Salad (serves 4)
½ pound (250 gr) surimi (imitation crab meat)
½ head lettuce, shredded
¼ medium onion, finely diced
1 cucumber, thinly sliced
2 medium tomatoes, roughly chopped
1 stick celery, sliced
4 tablespoons mayonnaise
salt and pepper, to taste


Shred the surimi and put in a medium bowl. Add the rest of the ingredients, seasoning to taste, and toss well. Cover the salad and place in the refrigerator for at least an hour. Toss once more before serving. 


If you think that the mayonnaise isn't "dressing" enough for this salad, trust me, it is. While the salad is sitting in the fridge, some liquid from the tomatoes, lettuce and cucumber will mix in with the mayo and combined with the flavour of the surimi, you'll end up with a nice tasty pool of dressing at the bottom of the salad bowl. Which is why I suggest you toss it just before serving.


While you're munching on your salad, I just want to take this chance to thank everyone for your continued support and encouragement. Even though I haven't posted anything for the last couple of months, I still get emails and comments every day about how my work has impacted your life. It's only been a year since I started blogging but the response has been overwhelming. So THANKS very much. 


Jay sent me a wonderful photo of her panikeke she made. I'm sure you'll agree they make you want to reach through the screen and do the cookie monster thing.

http://panipopos.blogspot.com 

Best RecipesCoconut cake News Recipes

By panipopos

I wish this dense, subtely-flavoured coconut cake was a real Samoan recipe. But it's not. Still, anything that uses leftover coconut milk, and is easy to make deserves to be in the "Samoan-inspired" file.

Coconut Cake
makes an 8 inch (20cm) square cake or 9 inch (22cm) round cake
2 eggs
⅔ cup (160g) coconut milk (divided)
1 teaspoon vanilla essence
1 teaspoon coconut essence (optional)
1¾ cup (200g) flour
1 cup (200g) sugar
2½ teaspoons baking powder
½ teaspoon salt

1 stick (100g) butter, very soft but not melted

Line your baking tin with parchment/baking paper and preheat the oven to 350ºF (180ºC).

Whisk the eggs, a third (50g) of the coconut milk, and the essences together.

Sift the flour, sugar, baking powder and salt into another bowl and mix together. Add the butter and the rest of the coconut milk.

With an electric beater, mix on the lowest setting until you can't see any more dry ingredients. Then turn your mixer on high and beat for 3 minutes. The mixture will be very thick, so scrape down occassionally with a spatula.

Take your egg mixture and add it in three parts to the flour mixture, beating on high for 1 minute after each addition.
After all the ingredients are added, your cake batter should be creamy and light, but thick.

Pour the batter into your lined cake tin.

Spread to fill the corners and smooth the surface with a spatula.

Bake for 35-40 minutes until a wooden skewer comes out clean. Dry crumbs on the skewer are fine. What you don't want is wet batter.

Leave the cake in the pan for about 10 minutes before turning it out. Although the baked cake comes out pretty well-risen, it will shrink on cooling.

Peel off the paper and leave to cool.






Serve plain or with a dusting of powdered sugar.

http://panipopos.blogspot.com

Best RecipesMika's Coconut Fish News Recipes

By panipopos

So far on this blog I've done a lot of traditional stuff. Today we're doing something slightly different, just to mix things up. This recipe falls under the heading of 'Samoan-inspired' (see up there, in the title of my blog?). So I didn't grow up eating this, nor do I know anyone else that regularly does. But it comes from a chef working in the islands, so I thought I'd give it a go.

You can find the original recipe here, but as there are few measurements, I'll specify what I used.

Start off with an egg with a tablespoon of milk.

Beat them together and season with salt and freshly ground pepper. 

In another dish, combine half a cup of breadcrumbs and a tablespoon or two of shredded coconut.

Take your fish fillets (I used flounder/flatfish) and dip them in the egg mixture, then the breadcrumb mixture.

By the way, I used panko, but regular breadcrumbs would be just as good.

Melt two tablespoons of butter over low/medium heat, then gently fry your fish until golden brown.

While the fish is cooking, put half a cup of crushed pineapple with syrup, half a cup of coconut milk, and two tablespoons of honey in a saucepan. Cook this over medium heat until it thickens.

Once the fish is cooked, pour your thickened sauce over it and serve.

To be honest, the sauce was a little sweet for my tastes. The colour was not the most appetising either - grey from the coconut milk with yellow pineapple.

However, the fish was divine - succulent and tender, with a nice crunchy crust. Next time I would just skip the sauce altogether and make a nice gravy or simple white sauce.

http://panipopos.blogspot.com