Creamy Chicken Soup

Ingredients

  • For the stock
  • 500 grams chicken bone
  • 2 liters water
  • 2 sticks Cinnamon
  • 2 bay leaves
  • 1 clove
  • 1 cardamom
  • 1 star anise
  • 1/2 onion
  • 1/2 carrot
  • 4 cloves garlic, with the skin
  • For the soup
  • 1 teaspoon vegetable oil
  • 1 teaspoon dried Italian herb mixture
  • 2 cloves minced garlic
  • 1/2 onion, finely chopped
  • 2 tablespoon all purpose flour
  • 1 cup water
  • 1 cup milk
  • 1 cup cream
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper

Instructions

    1. Add in all the ingredients listed under making stock to a
      pressure pan. Cover the pressure pan and cook for 20 minutes on low flame.
    2. Remove from heat and let the pressure from the cooker
      release naturally. Drain the stock to a bowl.
    3. Shred the chicken meat from the bones. Set aside.
    4. Heat a teaspoon of oil in a pan. Add in a teaspoon of
      dried Italian mixed herbs. Add in the minced garlic and finely chopped onion.
      Saute until the onions are soft.
    5. Take a cup and add in two tablespoons of all purpose
      flour.
    6. Add in a cup of water and make a slurry. Add it to the
      pan. Add in the chicken stock. Add a cup of milk and a cup of cream.
    7. Add in the shredded chicken pieces, salt and pepper. Let
      it come to a simmer. Check for seasoning and Serve hot.

Spiced Job Steaks With Bigarades

Ingredients

  • 6 Job steak
  • 30g Crushed ginger
  • 30g Crushed garlic
  • 5g fresh ground chili
  • 5g coarsely ground black pepper
  • Juice of 3 lemon
  • 10g finely chopped parsley
  • 10g finely chopped thyme
  • 200g finely chopped onions
  • 500g tomato, peeled and seeded
  • 12 bigarades
  • 45ml vegetable oil
  • Salt and ground pepper

Instructions

    1. Mix garlic, ginger, chili, lemon juice, parsley, thyme, and marinate the fish for 3 hours
      in the refrigerator.
    2. Peel the bigarades. Remove segments, cut a little hole in segment and remove the seeds.
      Put into the refrigerator.
    3. Heat the oil and fry fish on both sides for 4 minutes. Add the onion, tomatoes, marinade
      from the fish seasoning and cook slowly for 10 minutes. Add bigarades and cook
      for a further 2 minutes only.
    4. Season with salt and pepper.

Job Fish Head Coconut Curry

Ingredients

  • Salt
  • Pepper
  • Lemon juice
  • 1 Onion
  • 3 Bilimbi
  • 3 tbsp Turmeric powder
  • Cinnamon leaves/ bark
  • Chillies
  • 1 tbsp Oil
  • Garlic
  • Ginger
  • Parsley
  • Thyme
  • Coriander
  • 400 ml coconut milk

Instructions

    1. Marinate fish with lemon juice,  salt and pepper set
      aside
    2. Heat the oil in sauce pan and add the onions, ginger and
      garlic until soften
    3. Add the turmeric powder until it forms a paste
    4. Gradually add the coconut milk
    5. Place in sliced Bilimbi
    6. Crush the cinnamon leaves in the palm.of your hand and
      add to the pot
    7. Allow to boil and add in the marinated fish pieces
    8. Cook on low heat for 15 minutes
    9. Add the parsley, coriander,  thyme and Chillies.
      Season to taste with salt and pepper
    10. Continue cooking over low heat for another 15 minutes
    11. Allow to rest for 5 minutes
    12. Serve with steamed rice and papaya chutney




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