Spicy Coconut Fish Fillets
1 pound fish fillets
1 ½ (one half) tablespoons red curry paste*
1 fresh red chili, sliced finely
2 3 cups coconut milk
1 tablespoon fish or light soy sauce
2 teaspoons sugar
1 carrot, cut diagonally
1 tablespoon fresh cilantro, chopped
*Available in Asian markets
Cut fish into bite-sized pieces. In a large saucepan, briefly stir-fry curry paste and chili. Add coconut milk, fish or soy sauce, and sugar. When mixture begins to boil, add fish pieces and carrot, reduce heat, and simmer for 10 to 15 minutes or until fish is cooked. Remove from heat and stir in cilantro. Serve with basmati rice.
The unusual combination of the soy sauce and the honey in this recipe gives the chicken a beautiful glaze and a wonderful sweet and sour flavor.
¼ cup soy sauce
¼ cup honey
Vegetable oil for frying
1 cup prunes (optional)
Cut the chicken into four or eight pieces and fry in a preheated heavy pan until light brown all over. Remove chicken and drain. Pour off the excess oil from the pan.
Mix soy sauce and honey and bring to boil. Return the chicken, add prunes (optional), reduce heat, and cover. Braise in the sauce for 30-45 minutes, turning the pieces once or twice. Serve the chicken with the sauce on boiled rice. Serves 4 to 6.
Beat butter and sugar until fluffy. Add eggs and continue to beat until well mixed. Fold in the rest of the ingredients to form thick dough. Spoon the dough into a greased pan and bake in medium-high oven for 8 to 10 minutes, or until cookies are golden brown.
Cool before storing in an air-tight container.