Salted Vegetables Fish Meatballs Soup and Grilled Tilapia in Garlic Thai Chilli Sauce

Soup: Salted Vegetables Fish Meatballs Soup
Preparation Time: 15 min
Cooking Time: 10 min
Serves: 2

Ingredients:
(A)
70 g of Fish Paste / Fish Meat
30 g of Minced Meat
1/2 tsp Corn Starch
1/4 tsp of Sesame Oil
1/2 tsp of Light Soy Sauce

(B)
2 leaves of Salted Vegetables, soak in water and slice
1 Tomato, wash and cut into quarters
5 cups of Water
Coriander for Garnishing
Dash of Pepper to Taste

Instructions:
1.  Mix the ingredients in (A) till well combined and roll into balls.  Set aside.
2.  Boil the water in a pot.
3.  Add the salted vegetables and cook till boiling.
4.  Add in the cut tomatoes and fish meatballs into the soup and cook for 5 minutes.
5.  Dish out and garnish with pepper and coriander.
P/s: This soup is fresh and light which stimulates appetite.

Dish: Grilled Tilapia in Garlic Thai Chilli Sauce
Preparation Time: 15 min
Cooking Time: 10 to 15 min
Special Utensil: Happy Call Pan (HCP)
Serves: 2

Ingredients:
(A)
1 Tilapia
1/4 Lemon, slice for Garnishing
1 Banana Leaf (You may use aluminium foil if you do not have)

(B)
1/2 Lemon Juice
4 Tbsp of Thai Chilli Sauce
1/2 tsp of Thai Fish Sauce
2 Tbsp of Minced Garlic
1 tsp Sugar
Handful of Chopped Basil Leaves
2 to 3 Stalks of Parsley, chop

Instructions:
1.  Mix the ingredients in (B) together and set aside.
2.  Wash and pat dry the tilapia.
3.  Cut 3 slits on both sides of the tilapia.
4.  Place the banana leaf in the HCP.
5.  Spread the sauce in Step (1) onto both sides of the tilapia.  Make sure the slits are covered with the sauce.
5.  Put the tilapia on the banana leaf.
6.  Pour the remaining sauce on the tilapia.
7.  Lock the cover of HCP and grill the tilapia for 10 to 15 minutes at low heat.
8.  Dish up and serve.

Steamed Lemon Angel Cake

Yield: One 8″ Fluted Pan

Ingredients:
(A)
4 Egg White
130 g Sugar
1/4 tsp Salt

(B)
60 g Oil
40 g Lemon Juice
40 g Water
1/2 no. Lemon Zest

(C)
150 g Superfine Flour / Top Flour
1 tsp Double Action Baking Powder

Instructions:
1.  Whisk (A) until white, smooth and soft.
2.  Add in (B) and whisk till well blended.
3.  Fold in (C) and mix till well combined.
4.  Grease and floured the fluted pan
5.  Pour the batter into the pan.
6.  Steam in preheated steamer at medium heat for 40 to 45 minutes.

Alternatively, you can bake in water bath at 175°C.

Refreshing Lemon Curd Cake

Yield: 12 Servings (9″) / 8 Servings (8″)

Ingredients:
1 Basic Sponge Cake Recipe
You may want to add 2 drops of lemon paste before mixing in the melted butter.

Decoration:
300 g Whipped Cream
Lemon Curd (See Below; Can prepare one week in advance)
Cut Lemon Slices

Lemon Curd Ingredients:
100 ml Lemon Juice
135 g Castor sugar
80g Butter (softened in room temperature)
1/4 tsp Lemon Yellow Food Colouring
3 Eggs
1 tsp Corn starch

Instructions:
1.  Lightly beat the 3 eggs and strain with a sieve into a small pot.
2.  Mix sugar, lemon juice, corn starch and food colouring together.
3.  Pour into the egg mixture.  Heat over low fire and stir with a hand whisk for about 7 to 8 minutes or until the lemon mixture is almost thicken.
4.  Remove from heat and add in the softened butter.  Mix till well combined.
5.  Let it cool before putting in the refrigerator for an hour to let the curd set.
6. Use as desired.