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Tasty Treats

Re-Treat Yourself With these Rawsome & Wholesome Meals

We encourage you to share your tasty treats with us. Delicious meal ideas – just like mom used to make. E-mail your recipe or suggestions to info@alternativetrends.com

By Renee Poirier

These Malaysian recipes are simplified versions of the traditional recipes, but still look and taste fabulous! Surprise your culinary friends! Here are some helpful hints to make sure your first adventure into Malaysian Cuisine is a hit: steam the fish in its natural juices; this will create its own wonderful sauce with the addition of the spices listed. The unusual items mentioned such as banana leaf, sugar cane stalks, and ground and whole lemongrass, are available in the freezer aisle of a Chinese market. It is also becoming more common to find large fresh stalks of lemongrass in boutique markets. When choosing lemongrass, look for a pinkish colored bulb and a long straw colored top. Always trim off the dry top and clean up the bottom. Whole lemongrass is not very chewable and is often removed from dishes prior to serving, similar to a spice bouquet. If you prefer, you can find minced and chopped lemongrass in the freezer aisle; this is a more digestible, young version of the plant. There are both red and green curries on the market; your choice of premixed curry paste or curry powder will dictate of flavor and intensity. I suggest you start with Thai premixed red paste for some zing, without intense heat. Pair your entrée with rice; add sesame oil and soy sauce to any vegetable medley for an Asian finish.

Banana Leaf Grilled fish

Ingredients

  • 2 large fillets of red snapper or substitute any firm fleshed white (fish)
  • ¼ cup powdered coconut milk
  • 2 tablespoons turmeric powder (or chopped root)
  • 3 tablespoons chopped ginger root
  • 3 teaspoons of chopped baby lemon grass (or substitute lemon zest)
  • 2 cloves of garlic, chopped
  • 1 chopped chili pepper (optional)
  • 4 banana leaves, about 9 inches by 9 inches

How to prepare:

  • Preheat oven or barbeque to 350 degrees
  • Cut red snapper into 4 equal squares
  • Rinse and trim the banana leaves, and lay out on the counter
  • Place one square of fish in the center of each leaf
  • Sprinkle each piece of fish with roughly ¼ of the coconut milk powder, turmeric, ginger, lemongrass and garlic on each; make sure you spice both sides of each piece.
  • “Gift wrap” each portion of fish in its banana leaf, and close each package securely by skewering the leaves shut with toothpicks
  • Grill for about 15 minutes, turning occasionally

Seafood Coconut Curry Soup

Ingredients

  • 1 to 1½ tablespoons oil
  • 1 medium onion
  • 2 inch long piece of fresh ginger, peeled and chopped
  • 4 cloves of garlic
  • 2 lemongrass stalks
  • 2 tablespoons of Thai curry paste or curry powder
  • 1 284 ml can of chicken stock
  • 2 398 ml cans of unsweetened coconut milk
  • 12 large fresh prawns
  • 4 frozen crab legs, cut into 3 inch lengths (including shells)
  • 3 tablespoons of grated unsweetened coconut

How to prepare:

  • In a heavy bottomed pot, heat oil over medium heat and the first 5 ingredients (onion, ginger, garlic, lemongrass stalks and Thai curry paste) one at a time with 2 minutes in between.
  • Add chicken stock and bring to a boil
  • Add fresh rinsed prawns
  • Add the coconut milk and the frozen crab legs. NOTE: it is important not to boil coconut milk as it can curdle or separate.
  • Reduce heat to low and simmer until it is done
  • In the mean time, use a dry pan over medium-high heat to toast the grated coconut till golden brown; use this as a garnish
  • Serve over rice

Spicy Prawns with Pineapple

Ingredients

  • 1 to 1½ tablespoon sunflower or canola oil
  • 1 375 ml can pineapple chunks, drained
  • 12 prawns
  • 2 red chilies (or 1 teaspoon cayenne powder)
  • 10 shallots, or one small onion, chopped
  • 4 cloves of garlic, chopped
  • 2 tablespoons of turmeric powder
  • 2 lemongrass stalks (trim off the dry top and discard)
  • 2 tablespoons grated unsweetened coconut

How to prepare:

  • Heat oil in a large frying pan; add shallots and turmeric.
  • Bruise the lemongrass by squashing it on a cutting board with the flat blade of a knife to release the oils
  • Add it to the pan with the garlic and chilies
  • Add the prawns and pineapple
  • Sauté on medium heat, stirring constantly, until prawns turn evenly pink
  • Remove lemongrass and discard
  • Bring the temperature down to low, just to keep the mixture hot
  • In the mean time, use a dry pan over medium-high heat to toast the grated coconut till golden brown; use this as a garnish
  • Serve with baguette or French bread

Lemongrass Juice

Ingredients

  • 10 cups of water
  • 8 fresh lemongrass stalks, trimmed and bruised
  • 3 sugar cane stalks, fresh or frozen
  • 4 inches of ginger, peeled and cut in half

How to prepare:

  • In a large stock pot, combine all ingredients, bring to a boil
  • Simmer on low, covered, for about 1½ to 3 hours
  • Strain, chill and serve on ice

I have never had a lemongrass martini, but feel free to try….enjoy!