Red Snapper Fiesta!

PESTO:

In a food processor, pulse the following together:

Basil leaves

Garlic

Parmesan Cheese

Salt

Pepper

Olive oil

Nuts-> optional

RED WINE REDUCTION:

Cook red wine, bay leaves and a bouillon cube and reduce until syrupy. Add butter to enrich the sauce.

ROASTED GARLIC:

Slow cook garlic cloves in olive oil until soft and caramelized. It's almost like poaching the garlic in olive oil.

FRIED LEEKS:

Slice and fry in the oil used for the garlic! 

FRIED ASPARAGUS:

Cook in the oil used for the garlic and leeks, season with salt and pepper.

GARLIC-SOY RICE:

Season the water for cooking rice with soy sauce and garlic powder. Cook.

RED SNAPPER MUNIERE:

Season with salt and pepper, dip in cornstarch and pan fry in olive oil until cooked and crispy outside.

Assemble all the ingredients and plate as you wish.

Westernized Laksa

Kevin loves Laksa! And we haven't found any good laksa so i thought that it would be best if I made it for him at home. But, my style of course! I didn't have any noodles on hand, but I had angel hair spaghetti. Neither did I have any squid balls or prawns, but i had soy fish cakes. So here is my version of laksa.

Angel hair spaghetti, pre boiled and drained

Veat Fish cakes (vegetarian, made of soy protein), pre-cooked

Eggs, fried and cut in strips

Cucumbers, washed, deseeded and sliced

Ginger and Garlic, chopped and fried to use as topping

For the soup:

Garlic, chopped

Ginger, chopped

Laksa Sauce, packed

Coconut Milk

Saute the garlic and ginger, add the laksa sauce andteh coconut milk and simmer until slightly thickened.

Arrange on a plate the noodles, the fish cakes, cucumbers, eggs and top with the crispy ginger and garlic. Serve the soup on the side and pour when ready to eat.

Enjoy!