Ikan Siakap Kukus Chinese Style

Bahan bahan:

1 ekor ikan siakap

2 inci halia muda - potong memanjang

3 ulas bawang putih - hiris nipis

1 tangkai daun bawang - potong memanjang

Sedikit daun ketumbar

Sedikit cili padi

2 sb minyak masak

Bahan sos:

4 sb kicap cair

5 sb stok ayam

1/4 sk minyak bijan

3 titis lada sulah

Cara cara:

Bersihkan ikan dan keringkan. Kelar dan lumur lada sulah dan garam di luar dan dalam ikan.

Letakkan halia dan bawang putih yang dihiris halus. Panaskan kukusan dan kukus ikan selama 8 minit.

Panaskan kuali dan masak minyak masak sehingga minyak panas. Curah minyak panas ke atas ikan. Tutup pengukus seketika.

Setelah ikan masak, curahkan sos tadi. Akhir sekali tabur dengan daun bawang dan daun ketumbar. Sedia untuk dihidangkan

Slow cooker sausage casserole

Ingredients

2 red onions, finely chopped

1 celery stick, finely chopped

1-2 tbsp rapeseed oil

4 carrots, cut into fat pieces

12 chipolatas, each halved

1 sweet potato, peeled and cut into chunks

400g tin tomatoes

1 tbsp tomato purée or tomato and veg purée

1 thyme sprig

1 rosemary sprig

1 beef stock cube or stock pot

Method

Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.

Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.

Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

https://www.bbcgoodfood.com/recipes/slow-cooker-sausage-casserole

Note: I put pumpkin instead of sweet potatoes as I make it to go along with pasta. I also put 2tbsp of tomato puree rather than one and it actually enhances the tomato taste even more. You can put any kind of veggies for this recipe. It's very versatile. 

Creamy Chicken Pesto Pasta

Ingredients

• 1 pound boneless, skinless chicken breast, cut into bite sized pieces
• Salt and ground black pepper to taste
• 1/2 teaspoon Italian seasoning
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 cup chicken broth
• 12 ounces basil pesto
• 1/2 cup Half and Half
• 1/2 teaspoon garlic powder
• 1/2 cup Parmesan cheese
• 8 ounces pasta *See notes
• Chopped basil for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup cooking water, then drain.
2. While the pasta is cooking, season the chicken with salt, pepper and Italian seasoning. Add the flour and toss to coat.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for about 5-7 minutes or until browned, Add extra oil, if needed. Remove from the skillet and reserve.
4. To the same skillet, add the butter and saute the onions for about 3 - 4 minutes or until they become translucent. Add the garlic and cook for a minute.
5. Deglaze the skillet by adding the chicken broth. Scrape the bottom of the pan to remove the brown bits. Bring to a boil. Stir in the pesto and lower the heat. Add the Half and Half and garlic powder. Simmer for about 2-3 minutes.
6. Return the chicken and any collected juices to the skillet and toss to coat. Simmer for 3-4 minutes. Stir in the Parmesan cheese and mix well.
7. Add the cooked pasta and toss gently. Add some of the cooking water only if a creamier consistency is desired. Serve warm garnished with chopped basil (optional)
8. .https://www.lemonblossoms.com/blog/creamy-chicken-pesto-pasta/