| MORE LIVER CLEANSING DIET RECIPES SINGAPORE NOODLES olive oil garlic 2 red chillis finely chopped spring onions fish stock strips cooked chicken small prawns (optional) 2 tsp salted soy bean paste, with 1 tbsp water or 3 tsp soy sauce without adding extra water 2 cups white Chinese cabbage sliced finely 500g hokkien mee noodles bean sprouts baby spinach leaves 2 tsp tamari Heat oil in wok or large pan and stirfry garlic until golden. Remove garlic from pan with slotted spoon and set aside for garnish. Stirfry the chilis in the oil then add prawns and soybean paste. Stirfry for 2 minutes then add cabbage and spring onions. Add fish stock, noodles, bean sprouts and spinach leaves. Continue to cook and simmer for 2 minutes, turning slowly. Stir through tamari and put into individual bowls. Garnish with garlic and cucumber. THAI GREEN CHICKEN CURRY 500g chicken chopped into pieces thai green curry paste cold pressed olive oil green peas green beans, tipped and left whole coconut cream coriander lemon chopped very finely red chillis rice, cooked. Heat oil in a non stick pan on medium low heat Add curry paste and heat for one minute Add half the coconut milk and cook until oil appears on the top Add chicken pieces an cook for around 10 minutes or until done Add the remaining coconut milk, green peas, beans and lemons Simmer until tender Garnish with sprigs of coriander Swerve with boiled rice and fresh garden salad. THAI SEAFOOD CASSEROLE 2kg seafood mixed fresh (include white fleshed fish, green prawns and crab) black pepper corns kaffir lime leaf garlic, finely chopped coriander roots, washed and trimmed 1 C coconut cream 4 spring onion 4 chillies green, finely sliced 3 red chillies, finely sliced 6 stalks lemon grass, finely sliced 3 C coconut milk 4 tbsp fish sauce (anchovies, water, salt) 3 tbsp maple syrup Wash and cut up seafood into bite sized pieces Use a mortar and pestle to crush coriander, garlic and peppercorns into a paste Use a vegetable peeler to remove a thin strip of the lime skin to use for later Squeeze lime juice into a cup Put coconut cream into heavy based saucepan, slowly bring to boil Add the paste and simmer fro 5 mins Add spring onions, green chillis, lemon grass, lime rind, coconut milk Bring back to the boil Add seafood, stir in fish sauce, lime juice, maple surup, simmer gently Remove seafood from pan when cooked, transfer to warm serving dish Season to taste, adjust the balance between sweet, salty and sour Ladle enough mixture over seafood to just cover Sprinkle with red chillis CURRIED BEEF AND BEANS 600g lean beaf (preferably rump), cubed 440g tomatoes, canned 440g barlotti beans, canned, drained 1tsp red curry paste 1 tbsp garlic, crushed 1 tbsp ginger, freshly grated 1 tsp chilli, fresh, diced, no seeds 1 tsp tumeric � large lemon, juiced 2 tbsp mint, freshly chopped 1 tsp garam basala 2 tbsp cold pressed olive oil Brown beef cubes in hot oil until tender, set aside Saute onion, garlic and ginger Add all other ingredients except beans and simmer for 3 minutes Stir in beef and beans Cover pan and simmer for 3 to 5 minutes Serve with cooked brown rice, steamed greens and carrots. GREENS �N� THINGS 1 C broccoli florets 1 C celery, diced 1 C green capsicum, diced 1 C green beans, chopped 6 spring onions, tops and all chopped 1 C snow peas, trimmed 1 C parsley, chopped 1 C cucumber a few red cherry tomatoes to garnish Blanch broccoli in boiling water for 1 minute, drain, rinse Score cucumber skin witha fork, rinse under cold wter and dice Toss all ingredients together with no 1 dressing. NUMBER ONE DRESSING 1 C cold pressed sesame oil 1 tbsp fresh garlic, crushed � C lemon juice � tsp cumin, dried 1 lemon, juiced Put all ingredients into a jar, shake until well mixed. Store in refrigerator. TASTY POTATO BAKE 1kg potatoes, peeled and thinly sliced 1 large onion sliced in thin � rings 4 cloves garlic, finely chopped 1 C chicken or vegetable stock 1 tbsp natural soy yoghurt oil In an ovenproof dish arrange potato slices overlapping each other Add browned onion and black pepper to taste Pour stock over potato Cover casserole with foil, bake in moderate oven until potato is tender Remove foil, spread yoghurt over potato, return to oven, brown Add a little more water or stock if potato looks too dry. |