Grilled Teriyaki salmon in Chu Chee curry sauce

Grilled Teriyaki salmon in Chu Chee curry sauce

(This type of curry is different from normal Thai curries as it is dry and uses less coconut milk)

250ml coconut milk (I prefer ‘Chaokoh’ brand)

2tbsp Thai Chu Chee curry paste (more if you prefer it spicier or less if you want it less spicy) (I prefer ‘Mae Sri’ brand)

2 salmon fillets

2tbsp Japanese Teriyaki sauce

5-6 kaffir lime leaves, shredded

3-4 small Thai red shallots, chopped and deep fried

½ tbsp fish sauce, hint of granulated sugar

¼ cup vegetable oil

1)    Marinate the salmon fillets overnight in Teriyaki sauce.

2)    Grill the fish.

3)    Heat the oil in a wok or pan. Add the chopped Thai shallots when the oil is hot. Deep fry the shallot until it is golden. Leave it in a bowl.

4)    In a small sauce pan, add the Chu Chee curry paste. Stir and add the coconut milk. Stir until the coconut milk is mixed well with the curry paste. Season it with ½ tbsp fish sauce and hint of granulated sugar. Adjust the seasoning to suit your taste.

5)  When the salmon fillets are done, put them on a serving dish. Add the deep-fried Thai shallots and shredded kaffir lime leaves. Pour the curry sauce over the fish.

White chocolate and matcha green tea cupcakes (with matcha green tea icing)

White chocolate and matcha green tea cupcakes (with matcha green tea icing)

300g Cupcake mix

1 medium egg

60ml milk

80g unsalted butter

2tsp Matcha green tea powder (You can buy it from a Japanese supermarket)

250g icing

Some white chocolate

a muffin or baking tray

Small flowers or white chocolate pieces for decoration

Electric whisk and wooden spoon

2 mixing bowls

1)    Empty the content of the cupcake mix into a mixing bowl, add 1 medium egg and 60ml milk.

2)    Use an electric whisk, whisk on medium speed until the mixture is creamy.

3)    Divide the mixture evenly between the cupcake cases and bake in the oven for 18 minutes or until well risen.

4)    Cool the cupcakes.

5)    For the icing – use a wooden spoon, mix together the icing and butter. Beat well until light and fluffy.

6)    Melt the white chocolate in very hot water. Add the melted white chocolate into the mixed icing. Add 2 tsp matcha green tea powder into the mixed icing. Mix well until the buttercream green tea icing fluffy.

7)    Once the cupcakes are completely cool, cover the tops with buttercream green tea white chocolate icing and decorate them with some white chocolate or flowers.