|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Grilled Cottage Cheese in Barbeque Sauce , Vegetable Satay on Crispy Noodles & Steamed Bekti with Ginger - Asparagus Sauce
 Grilled Cottage Cheese in Barbeque Sauce ( Lightly browned cottage cheese with a tangy sauce ) Serves : 4 Time required : 20 minutes plus marinating time Ingredients 500 g cottage cheese , cut into squares 50 g butter for grilling For the marination : 50 ml olive oil 5 g crushed black pepper Salt to taste 10 ml lemon juice For the barbeque sauce : 75 ml tomato ketchup 20 ml chilli sauce 10 ml malt vinegar 10 g brown sugar 8 ml Tabasco sauce 20 g chopped onions 2 cloves garlic , chopped 3 g bay leaf 50 ml oil Method For the marination : Marinate the cottage cheese with oil , crushed black pepper , salt and lemon juice for 30 minutes. To prepare barbeque sauce : Heat oil in a pan, add bay leaf , chopped onions and garlic and saute. Add the tomato ketchup , chilli sauce , malt vinegar , brown sugar and Tabasco sauce. Cook till the sauce coats the back of a spoon. Grill the cottage cheese in a non - stick pan in butter till both sides are colored lightly. Arrange on a plate and top with the barbeque sauce. Serve hot. Nutritional value of each serving : 636 kcal Proteins : 31.3 g Fat : 50.7 g Carbohydrates : 14.5 g  Vegetable Satay on Crispy Noodles ( Grilled vegetables with a tasty peanut sauce ) Serves : 4 Time required : 25 minutes Ingredients 120 g zucchini 120 g eggplant 120 g onion 120 g peppers ( green , red and yellow ) 120 g Bok choi ( Chinese cabbage ) 100 g cellophane noodles ( transparent noodles ) , deep fried For the satay marinade : 50 ml fish sauce 5 g lemon grass , minced 5 g garlic , minced Cut all the vegetables into two cm pieces and thread onto satay sticks. Place in the marinade for an hour before cooking. For the satay peanut sauce : 40 ml coconut milk 50 g smooth peanut butter 10 ml fish sauce 5 g ginger , minced 5 g light brown sugar 2 g crushed red chillies To prepare the satay sauce : Blend all the ingredients together till they form a smooth paste. To prepare the satays : Remove the vegetable satays from the marinade and place them in a frying pan with a little oil. Saute them till they turn brown and are cooked through. Place them on the deep fried noodles and spoon some of the satay sauce over them . Serve hot. Nutritive value of each serving : 288 kcal Proteins : 8.2 g Carbohydrates : 28.7 g Fat : 15.2 g  Steamed Bekti with Ginger - Asparagus Sauce ( Steamed fish with a light sauce ) Serves : 4 Time required : 30 minutes Ingredients 2 kg bekti fillets Salt to taste 240 g bouquetiere ( seasonal vegetables , boiled and tossed in butter on a heated pan ) For the sauce : 200 g butter 20 g ginger 80 ml white wine 200 g green asparagus , cut into pieces 200 ml fish stock 80 ml lemon juice 40 g corn flour Method Marinate the bekti with some of the lemon juice , salt and pepper for about 30 minutes. Put in a steamer or pressure cooker and cook ( steam ) for seven to eight minutes. Arrange the fish fillets on the plate with the bouquetiere. To prepare the ginger - asparagus sauce : Saute the ginger in butter for a minute or two; add the asparagus and saute lightly for another minute. Pour in the fish stock and the white wine. Simmer and bind with a little corn flour. Cook for another minute or so. Pour over the bekti fillets and serve. Nutritional value of each serving : 701 kcal Proteins : 48.5 g Fat : 44.1 g Carbohydrates : 24.9 g  related searches : Grilled
|
||||||||||||||||||||||||||||||||||||||
Related recipes
(2 votes)
Recipes
Questions answers