Saturday, May 29, 2010

Alternative, Healthier Cod and Chips

Alternative Healthier Cod and Chips

Cod and chips is something which is sold in the UK in fish and chip shops, or perhaps as a traditional pub lunch. The cod will come more often than not in the form of cod fillets, deep fried in batter. Although I do love cod and chips - or haddock and chips, as is more common here in Scotland - served in this way, I genuinely very much prefer fish cooked in a healthier fashion such as that below, not just for its more healthful properties but because of the fact that I truly believe it is much tastier.

I have served the cod and chips in this instance with a basic salsa. The salsa ingredient quantities will provide for about four servings of cod and chips, or simply refrigerate any excess and enjoy it on sandwiches, or with other accompaniments over the next day or two.

Ingredients

Salsa

2 large beef tomatoes
4" cucumber
1 clove of garlic
1 red chilli pepper
1 tbsp extra virgin olive oil
Splash of white wine vinegar
Salt and pepper to taste

Cod and Chips (Per Person)

1 large cod loin fillet
1 large potato
2oz cheddar cheese
2 tbsp fresh breadcrumbs
Freshly ground black pepper

Method

The method I use to prepare chips has appeared on this blog several times before. In order to avoid repetition, the full instructions can be found by clicking here. Alternatively, they can be prepared by your own chosen method, particularly if time is short.

It is important, however, to try to prepare the salsa a couple of hours in advance, in order to let the flavours infuse. This is done simply by deeseeding the tomato, cucumber and chilli, peeling the garlic, finely chopping everything and mixing all the ingredients thoroughly together in a glass bowl. The bowl should then be covered with clingfilm and refrigerated until required. Avoid using a plastic bowl here, as the flavours may actually permeate the plastic.

The cooking time for the cod fillets will vary depending upon their size. The one which I have cooked here took about three minutes each side over a medium heat, fried in a little sunflower oil. It should be possible to see from the side of the fillet when it is cooked half way through, at which point it should be carefully turned, using a spatula or fish slice.

Cheese and Breadcrumbs on Cod FilletWhile the cod is gently frying, the cheese should be grated and the breadcrumbs prepared. They should be mixed together and seasoned up with black pepper. When the fish is cooked the breadcrumb and cheese mix should be scattered thickly over the top as shown in the photograph to the right. There is no need to take time to do this carefully, to try to ensure decent presentation - that can be attended to at the time of plating up, simply by scraping the excess bread and cheese away from around the edges of the fillet with the spatula, prior to lifting it carefully from the pan.

The frying pan should then be placed under a hot, overhead grill for a couple of minutes, until the cheese melts and the breadcrumbs begin to crisp. The cod may then be plated along with the chips and salsa and served.

It is not just cod which is delicious served in this way. Any firm fleshed, white fish - such as perhaps monkfish - would be delicious prepared in this fashion, though more delicate fish such as whiting or particularly lemon sole would be likely to be overpowered.

More Great Fish and Seafood Recipes for you to Enjoy

English chef Rick Stein is my favourite fish and seafood chef. Although there are a great many talented chefs of this type on TV and around the world, it is his genuine love of the produce which shines through for all to see and the simplicity with which he cooks the delicate ingredients so as not to overwhelm their flavours which makes Rick Stein's fish and seafood recipes so special for me.

Below are a couple of suggestions from Amazon.com and Amazon.co.uk through which you can prepare fish and seafood recipes in the delicious fashions described by Rick Stein.

Life is a cabaret, so come to the cabaret...


Today we're having a Cabaret party, mixed with Eurovision! I've take some inspiration for my dress from this gorgeous woman that I really adore, Lousie Brookes.


Of course, Clara Bow too...

And other womens of the 20s...

But the truth is that I'm not so happy today because my tax return. It was supossed that the Goverment has to give me back about 700 € and now, because I didn't worked from 3 months of the last year, I've got no money back... I feel like if I were stolen or something like that...
And the bad part is that, if I don't find a job when I finish my postgrade; I'll have to come back to Algeciras, something that I really don't want (as I wanted to go out from Spain)... so it's not a "Happy 20s" for me at all...

Anyway, I hope you all are having a great weekend!

Peanut Dressing

coconut peanut dressing

Peanut Dressing (To Pour over Indonesian Salad)

Ingredients & spices:
1/2 cup flaked coconut
1 cup hot water
1 shallot/small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons ghee or peanut oil
2/3 cup peanut butter
1/2 cup water
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon chili powder
1/8 teaspoon ground ginger

How to prepare:

Place coconut in blender container; add 1 cup of water. Cover and blend on high speed about 30 seconds.

Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes.

Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly; reduce heat.

Simmer uncovered, stirring occasionally, until slightly thickened, about 3 minutes.

Indonesian Salad (Gado Gado)

Indonesian Salad Gado Gado

Ingredients & spices:

1 cup bean sprouts
1 cup shredded cabbage
4 ounces bean curd (tofu), drained and cut into 1-inch pieces
2 tablespoons peanut oil or vegetable oil
1 cup sliced cooked potatoes
1 cup cooked cut green beans
1 cup cooked sliced carrots
1 medium cucumber, sliced
2 hardboiled eggs, peeled and slice

How to prepare:

Pour enough boiling water over bean sprouts and cabbage to cover; let stand 2 minutes. Drain.

Cook bean cured in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown. Remove with slotted spoon; drain. Cook potatoes in same skillet until light brown; drain.

Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter.

Pour Peanut Dressing (see below for instruction) over salad. For 6 to 8 servings. If you like, you can put on top of the salad some prawn crackers .

Peanut Dressing

coconut peanut dressing

Peanut Dressing (To Pour over Indonesian Salad)

Ingredients & spices:
1/2 cup flaked coconut
1 cup hot water
1 shallot/small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons ghee or peanut oil
2/3 cup peanut butter
1/2 cup water
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon chili powder
1/8 teaspoon ground ginger

How to prepare:

Place coconut in blender container; add 1 cup of water. Cover and blend on high speed about 30 seconds.

Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes.

Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly; reduce heat.

Simmer uncovered, stirring occasionally, until slightly thickened, about 3 minutes.

Indonesian Salad (Gado Gado)

Indonesian Salad Gado Gado

Ingredients & spices:

1 cup bean sprouts
1 cup shredded cabbage
4 ounces bean curd (tofu), drained and cut into 1-inch pieces
2 tablespoons peanut oil or vegetable oil
1 cup sliced cooked potatoes
1 cup cooked cut green beans
1 cup cooked sliced carrots
1 medium cucumber, sliced
2 hardboiled eggs, peeled and slice

How to prepare:

Pour enough boiling water over bean sprouts and cabbage to cover; let stand 2 minutes. Drain.

Cook bean cured in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown. Remove with slotted spoon; drain. Cook potatoes in same skillet until light brown; drain.

Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter.

Pour Peanut Dressing (see below for instruction) over salad. For 6 to 8 servings. If you like, you can put on top of the salad some prawn crackers .

Ingredients & Spices for Indonesian recipes (8)

Here are ingredients & spices for Indonesian recipes. You will find the English name of the spice and follow by the local name in bracket.

black and white pepper
Pepper (merica): Both black and white peppercorns are crushed just before. Ground white pepper is also used on occasion.

Indonesian bay leaves Daun Salam
Salam Leaves (daun salam): A subtly flavored of the cassia family, it’s local (Indonesian) bay leaves, which is sometimes suggested as a substitute. If you cannot obtain dried salam leaf, omit altogether.

shrimp paste terasi
Shrimp Paste (terasi): This ingredient has a strong fragrance; it is always cooked before eating, generally toasted over a fire before being combined with other ingredients. The color of this ingredient is range from purplish pink to brownish black.

sweetened soy sauce kecap manis
Sweetened Soy Sauce (Kecap Manis): There are two types of soy sauce that are used in Indonesian cooking, sweetened soy sauce (kecap manis), and salty soy sauce (kecap asin). If you cannot obtain sweet soy sauce, use the dark black Chinese soy sauce and add brown sugar to sweeten it.

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Ingredients & Spices for Indonesian recipes (5)
Ingredients & Spices for Indonesian recipes (6)
Ingredients & Spices for Indonesian recipes (7)

Ingredients & Spices for Indonesian recipes (8)

Here are ingredients & spices for Indonesian recipes. You will find the English name of the spice and follow by the local name in bracket.

black and white pepper
Pepper (merica): Both black and white peppercorns are crushed just before. Ground white pepper is also used on occasion.

Indonesian bay leaves Daun Salam
Salam Leaves (daun salam): A subtly flavored of the cassia family, it’s local (Indonesian) bay leaves, which is sometimes suggested as a substitute. If you cannot obtain dried salam leaf, omit altogether.

shrimp paste terasi
Shrimp Paste (terasi): This ingredient has a strong fragrance; it is always cooked before eating, generally toasted over a fire before being combined with other ingredients. The color of this ingredient is range from purplish pink to brownish black.

sweetened soy sauce kecap manis
Sweetened Soy Sauce (Kecap Manis): There are two types of soy sauce that are used in Indonesian cooking, sweetened soy sauce (kecap manis), and salty soy sauce (kecap asin). If you cannot obtain sweet soy sauce, use the dark black Chinese soy sauce and add brown sugar to sweeten it.

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the really damn BIG SURPRISE ever!!! surprise like hell..

Hari ini seperti biasa, kebiasaan di hari sabtu yg tidur sampe siang..
Today is my little bro birthday. So I wish happy birthday for him =)
Around jam 10, tante Dewi nelpon hapeku tapi aku gak angkat gara2 ketiduran. 
Terus dapat SMS disuruh ke rumahnya sebentar. 
What. 
Hari ini ada group assignment meeting, yaudah deh sejam aja kerumah Tante Dewi, kangen juga ama my baby jasiel and adriel. So I go, because i miss my girls.


Arrived, I just pretend that nothing happen. Till my aunty said : "turn back"
and..
WHAT!!!
new proton saga matic silver parking behind me!
gosh!! masih lengkap dengan plastik pembungkus seatsnya
"thats for you.." my aunty said so relax like its not surprise!
whatt??? apa ini?


OMG OMG i'm shocked!!!!!
last time my mom told me that she doesnt want to buy me car because my exam result not that excellent..
Then Now? whattt?
OMG OMG i cant even explain what I feel. Im just too excited!
mom and my aunty corporate to dont tell me and surprise me. Oh no! haha
congrats to those SUPERWOMAN! you guys succeed surprise me like hell!
So this is my another 20th presents for me beside mom gave me a new taxi company under my name.
what a fabulous bday greetings.. =)
Thanks everyone! ^^
look at my smile sit for the first time in my new car ^^
confused+shocked+happy face
i cant even explain what I feel!

my aunty took this is for me
i still dont believe that I got new car =_=

but, I should wait till this semester finished first, because I should focus in this freakin eerie semester.
My mom and aunty said, "I will let you finish this semester first then you can get your car"
Also, I did not have my international license yet, so I still cant use my car.
My aunty will keep it on her house first while she also go to Perth for her business and coming back on July.
So, no excuse yet! =P
Nice strategy of my mom and aunty!
They sengaja make me saw the car and make me cant tahan. Haha.
Study hard!!!!
Thanks God and everyone!!!! XD
Alhamdulillah! =)

Ingredients & Spices for Indonesian recipes (7)

Here are ingredients & spices for Indonesian recipes. You will find the English name of the spice and follow by the local name in bracket.

tamarid asam jawa
Tamarind (asam jawa): The dark brown pod of the tamarind tree contains a sour fleshy pulp, which adds a fruity sourness to many dishes.

To make tamarind juice, use the pulp and soak it in hot water for 5 minutes before squeezing it to extract the juice, discarding the seeds, fiber and any skin.

turmeric kunyit
Turmeric (kunyit): An essential root in Indonesian cooking, usually sold in dried or powdered form in the US and Europe. It imparts its yellow color and sharp taste to many dishes. If you can buy fresh turmeric, pick roots with dark color.

kecombrang
Kecombrang, kantan, or honje (Etlingera eliator; synonyms Nicolaia elatior, Phaeomeria speciosa) is the form of annual Herbaceous plants that flower, fruit, and seed used as vegetables. Other name is kincung (Singapore) and siantan (Malaya). Thai people call it kaalaa.

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Ingredients & Spices for Indonesian recipes (6)
Ingredients & Spices for Indonesian recipes (8)

Ingredients & Spices for Indonesian recipes (7)

Here are ingredients & spices for Indonesian recipes. You will find the English name of the spice and follow by the local name in bracket.

tamarid asam jawa
Tamarind (asam jawa): The dark brown pod of the tamarind tree contains a sour fleshy pulp, which adds a fruity sourness to many dishes.

To make tamarind juice, use the pulp and soak it in hot water for 5 minutes before squeezing it to extract the juice, discarding the seeds, fiber and any skin.

turmeric kunyit
Turmeric (kunyit): An essential root in Indonesian cooking, usually sold in dried or powdered form in the US and Europe. It imparts its yellow color and sharp taste to many dishes. If you can buy fresh turmeric, pick roots with dark color.

kecombrang
Kecombrang, kantan, or honje (Etlingera eliator; synonyms Nicolaia elatior, Phaeomeria speciosa) is the form of annual Herbaceous plants that flower, fruit, and seed used as vegetables. Other name is kincung (Singapore) and siantan (Malaya). Thai people call it kaalaa.

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Ingredients & Spices for Indonesian recipes (6)
Ingredients & Spices for Indonesian recipes (8)

Ingredients & Spices for Indonesian recipes (6)

Here are ingredients & spices for Indonesian recipes. You will find the English name of the spice and follow by the local name in bracket.

pandan leaves
Pandan Leaves (daun pandan): The fragrant leaves sometimes referred as fragrant screw pine, the leaves are tied in a knot and used to flavor dessert and cakes.

palm sugar gula jawa
Palm Sugar (gula jawa): Juice extracted from the coconut flower or local called it as Aren then it’s boiled and packed into molds to make Palm sugar with a faint caramel taste. If palm sugar is not available, substitute with soft brown sugar. To make palm sugar syrup, combine 2 cups of chopped palm sugar with 1 cup of water and 2 pandan leaves. Bring to a boil, simmer for 10 minutes, strain and store in refrigerator. Most local palm sugar will look like as picture shown above.

shallots bawang merah
Shallot (Bawang Merah): member of the onion family, but formed more like garlic than onions. Shallots are favored for their mild onion flavor, and can be used in the same manner as onions. It is a very important ingredient in most Indonesian dishes. It is used as food, spice and seasoning. It is often eaten raw, used for pickling, cooking and frying.

large onion bawang bombay
Large onions (Bawang Bombay or Bawang Besar): can be used, usually chopped or sliced, in almost every type of food, including cooked foods and fresh salads, and as a spicy garnish. Depending on the variety of onion, it tastes sharp, spicy, tangy and pungent or mild and sweet.

peanut kacang tanah
Peanuts (kacang tanah): Used raw and ground to make sauce, or deep fried and used as a garnish.

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Ingredients & Spices for Indonesian recipes (7)
Ingredients & Spices for Indonesian recipes (8)

Ingredients & Spices for Indonesian recipes (6)

Here are ingredients & spices for Indonesian recipes. You will find the English name of the spice and follow by the local name in bracket.

pandan leaves
Pandan Leaves (daun pandan): The fragrant leaves sometimes referred as fragrant screw pine, the leaves are tied in a knot and used to flavor dessert and cakes.

palm sugar gula jawa
Palm Sugar (gula jawa): Juice extracted from the coconut flower or local called it as Aren then it’s boiled and packed into molds to make Palm sugar with a faint caramel taste. If palm sugar is not available, substitute with soft brown sugar. To make palm sugar syrup, combine 2 cups of chopped palm sugar with 1 cup of water and 2 pandan leaves. Bring to a boil, simmer for 10 minutes, strain and store in refrigerator. Most local palm sugar will look like as picture shown above.

shallots bawang merah
Shallot (Bawang Merah): member of the onion family, but formed more like garlic than onions. Shallots are favored for their mild onion flavor, and can be used in the same manner as onions. It is a very important ingredient in most Indonesian dishes. It is used as food, spice and seasoning. It is often eaten raw, used for pickling, cooking and frying.

large onion bawang bombay
Large onions (Bawang Bombay or Bawang Besar): can be used, usually chopped or sliced, in almost every type of food, including cooked foods and fresh salads, and as a spicy garnish. Depending on the variety of onion, it tastes sharp, spicy, tangy and pungent or mild and sweet.

peanut kacang tanah
Peanuts (kacang tanah): Used raw and ground to make sauce, or deep fried and used as a garnish.

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Ingredients & Spices for Indonesian recipes (8)

Ingredients & Spices for Indonesian recipes (5)

Here are ingredients and spices for Indonesian recipes. You will find the English name of the spice and follow by the local name in bracket.

lemongrass serai
Lemongrass (serai): This is an intensely fragrant herb that is used for soup, seafood and meat dishes and spice pastes to produce lemony flavor. Cut off the roots and peel off the hard outer leaves, use only the tender bottom portion (6-8 inches).

kaffir lime jeruk purut
Kaffir lime (jeruk purut): There are several types of lime used in Indonesia. The most fragrant one is called kaffir lime (jeruk purut). The picture on the right shows Kaffir lime. The picture showed the double leaf of Kaffir lime.

Kaffir lime leaves daun jeruk purut
Kaffir lime has no juice, but the double leaves is often used whole or very finely shredded, while the grated skin is occasionally used in cooking. Above is the double leaves of Kaffir lime.

yellow skin limes jeruk nipis
The round yellow skin limes (jeruk nipis) which is size slightly larger than a golf ball and also dark green limes (jeruk limau) are used for their juice. If limes are not available in your area, you can substitute it with lemon. Picture showed Yellow skin limes (jeruk nipis)


Nutmeg (pala): Always grate whole nutmeg just before using as the powdered spice quickly loses its fragrance.

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Ingredients & Spices for Indonesian recipes (7)
Ingredients & Spices for Indonesian recipes (8)

Ingredients & Spices for Indonesian recipes (5)

Here are ingredients and spices for Indonesian recipes. You will find the English name of the spice and follow by the local name in bracket.

lemongrass serai
Lemongrass (serai): This is an intensely fragrant herb that is used for soup, seafood and meat dishes and spice pastes to produce lemony flavor. Cut off the roots and peel off the hard outer leaves, use only the tender bottom portion (6-8 inches).

kaffir lime jeruk purut
Kaffir lime (jeruk purut): There are several types of lime used in Indonesia. The most fragrant one is called kaffir lime (jeruk purut). The picture on the right shows Kaffir lime. The picture showed the double leaf of Kaffir lime.

Kaffir lime leaves daun jeruk purut
Kaffir lime has no juice, but the double leaves is often used whole or very finely shredded, while the grated skin is occasionally used in cooking. Above is the double leaves of Kaffir lime.

yellow skin limes jeruk nipis
The round yellow skin limes (jeruk nipis) which is size slightly larger than a golf ball and also dark green limes (jeruk limau) are used for their juice. If limes are not available in your area, you can substitute it with lemon. Picture showed Yellow skin limes (jeruk nipis)


Nutmeg (pala): Always grate whole nutmeg just before using as the powdered spice quickly loses its fragrance.

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Ingredients & Spices for Indonesian recipes (8)