HOISIN CHICKEN
1 white onion, peeled and sliced
1 small knob fresh ginger, sliced thin
1 teaspoon cooking oil
1 whole chicken, washed and chopped in small pieces
½ cup hoisin sauce (from Chinese shops)
1 coconut, bu water
2 handfuls of bele (or other leafy green vegetables)
coriander leaves (for garnish)
1. Fry onion and ginger in a little oil for 2-3 minutes
2. Add the raw chicken and combine well
3. Add the hoisin sauce and coconut bu water and simmer for 10 mins, or until meat begins falling off the bone
4. Add green vegetables and combine through until leaves begin to wilt
5. Serve with rice
GARDEN STIR FRY OF EGGPLANT & VUDI
2 large eggplants, peeled and chopped
juice of 1 lemon
2 large vudi (plaintain bananas), peeled and chopped
1 white onion, peeled and sliced
4 cloves fresh garlic, finely chopped
cooking oil
2 stalks lemongrass root, bruise and chop into large pieces
handful fresh curry leaves
1 teaspoon cumin seeds (jeera)
1 teaspoon black mustard seeds (sarso)
1/4 teaspoon cardamom seeds (elaichi)
2 whole tomatoes, chopped
salt for seasoning
1. Marinate eggplant with lemon juice to prevent oxidation
2. Fry the onion and garlic for a few minutes, do not burn
3. Add the lemongrass, curry leaves, cumin, mustard seeds and cardamom. Stir over high heat for 2-3 minutes
4. Add the eggplant and vudi, continue frying for 2 minutes
5. Add the tomatoes and pinch of salt. Cook for further 5 mins.
6. Check seasoning and adjust
7. Serve immediately
LEMON SPICED CURRY CHICKEN
1 white onion, peeled and sliced
4 cloves fresh garlic, finely chopped
1 small knob fresh ginger, sliced thin
1 teaspoon cinnamon powder
1 teaspoon clove powder
1 teaspoon cooking oil
1 whole chicken, washed and chopped in small pieces
salt and white pepper, for seasoning
2-3 fresh chillies, chopped fine
1 tablespoon Fijian curry powder
1 cup fresh coconut milk
1 cup fresh water or coconut bu
3 large potatoes, chopped into cubes
handful fresh mint leaves, rough chopped
2 lemons, juice
1. Fry onions, ginger, garlic and spices for 2 minutes
2. Add chicken pieces and sprinkle with salt and white pepper. Stir over high heat for another 3-4 minutes.
3. Add chillies, curry powder, coconut milk, water and potates. Cover and simmer for 15-20 mins. Add more water if mixture dries out.
4. Before serving, add fresh mint and lemon juice. Check seasoning and adjust if necessary.
YOUNG COCONUT STIR FRY
1 bunch bele cabbage
handful of Indian saagan leaves
fresh young coconut meat (soft white flesh)
1 white onion, peeled and sliced
3 cloves fresh garlic, finely chopped
1 small knob fresh ginger, sliced thin
2 large whole tomatoes, chopped roughly
1 cup okra (bindi)
1 cup light soy
½ cup brown sugar
1 tablespoon sesame oil
1. Fry onion, ginger and garlic for a few minutes
2. Add the bele leaves, saagan (moringa) and young coconut flesh
3. Add tomatoes, okra, light soy, sugar and sesame oil
4. Stir over high heat for 3-4 minutes to mix the sauce well through the vegetables
