Caramelized Chicken with Coconut Rice

The way I imagined this dish to look was a red/yellow color combination, but I didn’t have enough time to follow through on my initial plan to cook the chicken into red, so  I opted for a caramelized version of the meat, still in contrast with the coconut rice, that had a powerful yellow color from using turmeric. All of this combined with a fragrant green from using chives makes a lovely dish, with a gorgeous visual appeal, that also packs some great taste.

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Tin Foil Thai Trout- Simple Recipe

Last night we tried one of Lorraine Pascal's recipes, a sort of Thai recipe for super easy and time-saving trout cooked in tin foil, in the oven- Tin foil Thai Trout- try to say that fast! :)

You will need:

4 fish fillets (we used trout)
1 carrot
1 bunch of spring onions
1 celery stick
1 bunch of coriander
3 cloves of garlic
1 thumb sized piece of ginger
1 chilli
2 limes
soy sauce
oil (the original recipe calls for sesame oil)
salt
pepper

First, prepare the fish if necessary.

Then, the only thing that it will take some time is to cut the vegetables. You have to cut the ginger, carrot, chilli, spring onions and celery into long sticks, the garlic in fine slices.  In the oven we will use only the stalks from the coriander, the leaves are to be used when served.

Cut squares of tin foil and divide the vegetables in 4, for each fillet. Arrange the fish in the middle, then add some carrot sticks, onion, celery, ginger, garlic, chilli and coriander stalks. Season with salt, pepper and a tablespoon of oil, one of soy sauce and  some lime juice.

Wrap the fillets in foil, seal it well but be sure there is room for air to circulate, because the point is that the fish should be steamed.

Cook it for 12 minutes in the oven, I just placed each package on the oven grill, but you can also put it on a baking tray. The 12 minutes worked perfectly for us, the fish was cooked to perfection.

Just serve it in the tin foil and enjoy the beautiful sauce that surrounds the fish. Sprinkle some coriander leaves on top and some lime. We served it with some plain bean thread noodles, the transparent kind of Chinese vermicelli.

Enjoy!

Fried Mussels with Bean Sprouts

Really interesting and light dinner!

When i prepared the mussels for cooking, i also saved some shells for serving purposes becuase i also made a rice later. As you can see, they were pretty big mussels.

I used a simple egg and seosoned flour batter, but you can add different condiments or beer.

Served with whatever sauce you fancy. I chose a simple one that won't overshadow the mussels. I wanted something refreshing and fresh: olive oil, lemon, rice vinegar, chilly, garlic and salt.

For the crunch we crave waiting for summer to come and for that Thai accent, serve them on bean sprouts. You can even cook them separately with some garlic.

Midii prajite cu germeni de fasole

O cina foarte interesanta si usoara.

Cand am curatat si pregatit midiile am pastrat si cateva cochilii intregi pentru servire pentru ca am facut si un orez din aceleasi midii. Dupa cum se poate vedea, au fost niste midii foarte mari. Am folosit un aluat simplu de ou si faina asezonate, dar puteti incerca cu alte condimente sau cu bere. Puteti servi cu orice sos preferati. Am ales ceva simplu care nu va acoperi gustul midiilor. Am vrut ceva foarte fresh: ulei de masline, lamaie, otet de orez, chilly, usturoi si sare. Pentru a avea parte si de ceva proaspat si crunchy dupa care tanjim tot asteptand vara si pentru an accent  tailandez, serviti-le pe germeni de fasole.  Chiar puteti gati separat germenii cu putin usturoi. 

Hope you'll have an amazing weekend!