GRILLED FISH WITH THAI CHILLI SAUCE:
500g red snapper fish fillet (ikan merah)
1 tablespoon oyster Sauce
1 tablespoon lime juice
INGREDIENTS A:
¾ cup Thai Chilli Sauce
100g tomatoes, chopped
100g onions, chopped
1 stalk spring onion, sliced
2 red chillies, remove seeds & chopped
2 pieces small canned pineapple rings, chopped (optional)
1 stalk coriander leaf, chopped
Combine ingredients A and refrigerate for at least an hour, or overnight for better taste.
Meanwhile marinate fish fillet with oyster sauce and lime juice for 10 mins.
Grill fish until brown on both side and place on serving plate.
Pour mixture A over grilled fish and serve.
ROASTED EGGPLANT/AUBERGINE SALAD:
1 1/2 lbs eggplants
1 bell pepper, red
1/3 cucumber, English
1/4 red onion, small
1/2 garlic, clove, small
3 tablespoons olive oil, extra virgin
2 tablespoons lemon juice, fresh
1/2 teaspoon salt
1 teaspoon black pepper, freshly ground
To roast the eggplants, preheat a charcoal or gas grill or a broiler.
Roast the eggplants, turning as needed, until the skin is charred on all sides, the time will vary depending on the cooking method you use.
The eggplant is cooked when it is soft and looks somewhat deflated.
Place the eggplant on a plate to cool.
Trim and seed the red pepper, then cut into 1/4-inch dice.
Cut the cucumber lengthwise in half, scoop out the seeds with a spoon, and cut into ¼-inch dice.
Peel and finely chop the onion.
Peel and finely chop the garlic.
Once the eggplant is cool enough to handle, remove as much of the skin as possible along with any large dark seeds.
Cut the eggplant into 1-inch squares and place it in a colander in the sink or over a bowl for 5 to 10 minutes to allow excess liquid to drain, set aside until needed.
Transfer the eggplant to a serving dish and add the red pepper, cucumber, onion and garlic.
Stir in the olive oil and lemon juice and season with salt and pepper.
Serve immediately or the salt will draw out too much moister from the vegetables.
ROLY POLY DESERT:
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter(1 stick or 125 g or 4 oz)
2 eggs, beaten
milk, few tablespoons, see instructions
1 teaspoon vanilla
apricot jam
Sauce
1 1/2 cups boiling water (375 ml)
1 cup sugar (250 ml)
2 tablespoons butter (30 ml)
1 teaspoon vanilla
Preheat oven to 350 deg F/180 deg Celsius.
Grease a suitable oven dish, like a rectangular Pyrex dish.
Mix the flour, baking powder and salt, and rub in the butter. (Can be done in a processor, also the next step).
Add the beaten eggs, and then just enough milk, tablespoon by tablespoon, to make a fairly firm dough.
It's easy to watch in the processor: as soon as a firm ball forms which is not sticky, but soft, the dough is ready.
Roll the dough out quite thinly -- on a surface sprinkled with flour -- and form a rectangle, by cutting off bits and adding it on again -- you know how.
Spread the dough with apricot jam.
From one of the LONG sides, roll it up like a swiss roll.
Cut this roll into 1 inch slices, using a serrated knife such as a bread knife. The jam WILL ooze out.
Pack the slices, cut sides up, closely together, in the greased dish. Scoop the jam which oozed out on the surface you used, and just plonk back on to these rolls.
In a pot, mix the boiling water (from your kettle), sugar, butter and vanilla and stir until sugar dissolves.
With a tablespoon, ladle evenly over the slices of pudding, but beware: you will have more sauce than the baking dish can take. Usually you'll be left with about 3/4 cup. KEEP IT.
Bake for about 40 - 45 minutes.
When the sizzling pudding comes out of the oven, carefully pour the extra sauce over the centre slices: I find that, when baking, the sauce tends to pool on the sides.
Now the hot pudding will absorb much of the leftover sauce in seconds. Use as much or as little as you like.
Serve hot, with custard, ice cream or sweetened whipped cream.
