Fried Tilapia in Thai Sauce Recipe, Use this sustainable white fish in place of cod, to make an easy supper.

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Servings: 2

Fried Tilapia in Thai Sauce Ingredients:

• 4 tilapia fillets
• 2 tbsp cornflour
• 2 tbsp sunflower oil
• 4 spring onions , sliced
• 2 garlic cloves , crushed
• small piece fresh ginger , finely chopped
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• juice 1 lime , plus 1 lime chopped into wedges, to serve
• 1 red chilli , deseeded and sliced
• handful Thai basil leaves or coriander leaves

• Coat the fish fillets in the cornflour, then set aside.
  

• Heat the oil in a large non-stick frying pan, sizzle the fillets for 2-3 mins on each side until crisp, then remove and keep warm.
  

• In the same pan, briefly fry the spring onion, garlic and ginger, then add the soy sauce, brown sugar and lime juice and simmer until slightly syrupy.
  

• Spoon the sauce over the fish, scatter with chilli, Thai basil or coriander, then serve with the lime wedges.

  Nutrition per Serving:

  328 kcalories
  protein 28g
  carbohydrate 25g
  fat 14 g
  saturated fat 2g
  fibre 0g
  salt 2.94 g

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Chicken Pandan Recipe, is a Thai dish, made more pleasing to the palate with this new Filipino style seasoning blend

Preparation Time: 15 minutes plus 3 hours to marinate chicken
Cooking Time: 20 minutes
Servings: 4-6

Chicken Pandan Ingredients:

• ½ kg chicken thigh fillet, cut into large bite size pieces
  

• 1 fresh pandan leaf, chopped
• 16 pieces pandan leaves, washed
• oil for deep frying

Marinade: Combine in a bowl -

• 3 tbsp MAGGI Oyster Sauce
• 2 tbsp NESTLE All Purpose Cream
• 1 tbsp sesame oil
• 2 tbsp chopped garlic
• 1 tbsp chopped ginger
• pinch of freshly ground black pepper
• 1 tbsp all purpose flour

Sauce: Combine-

• 1 ½ tbsp sugar
• 1 tbsp water
• 1 tbsp patis
• 1 tbsp. calamansi juice
• 1 tbsp MAGGI Savor, Chili

• Marinate chicken in the marinade mixture for at least 2-3 hours.
  

• Wrap a piece of chicken in 2 pieces of inter locking pandan leaves.
  

• Repeat procedure for the rest of the chicken. Set aside.
  

• Heat oil for frying over medium heat.
  

• Deep fry pandan wrapped chicken for at least 10 minutes each.
  

• Arrange cook chicken on a platter and serve with the prepared sauce on the side.

  Pinoy Recipe Tips:
  Skinless chicken breast may also be used instead of chicken thigh fillets. Make sure not to overcook the chicken to prevent it from drying.

  NUTRITIONAL CONTENT:
  Calories:176
  Carbohydrates (g):8
  Protein (g):18
  Fats (g):8

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Preperation and cooking times: Serves 6, Ready in 30 mins

Thai Red Curry Ingredients:

• 1 tbsp olive oil
• 3-4 tbsp red curry paste
  
• 400ml coconut milk
  
• 2 large potatoes , peeled and cubed
  
• 300g butternut squashes , cubed
  
• 150g green beans
  
• 12 button mushrooms , halved
  
• 250g cherry tomatoes
  
• 4 boneless and skinless chicken thighs , cut into cubes or
  
• 200g raw prawns , peeled
  
• handful coriander
  
• fish sauce

• Making it low fat:
  Rather than overloading this with 400ml high-fat coconut milk, you could use 200ml coconut milk, 200ml milk (plus the additional 250ml milk).
  (low fat alternative)

• Heat 1 tbsp oil in a wok or large saucepan and fry 3-4 tbsp curry paste (depending on how hot you want the curry to be) for a minute until fragrant.
  

• Add the coconut milk and milk, stir well and bring to a simmer.
  

• Add the potato and butternut squash and cook for about 10 minutes until it is almost tender, add the rest of the veg and thin the sauce with a little water if you need to.
  

• Simmer for 5 minutes.
  

• For the veggies, transfer half the curry to another pan.
  

• For the non-veggies, add the chicken or prawns to the remaining half.
  

• Simmer for 3-5 minutes until the chicken or prawns are cooked through and season with fish sauce.
  

• Serve both curries with the coriander sprinkled over and steamed jasmine rice.

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Thai Spicy Beef Stir-fry Recipe is an exceptionally tasty recipe and is very simple to make.

Estimated preparation and cooking time: 23 minutes

Serves : 4

Thai Spicy Beef Stir-fry Ingredients:

• 2 tbsp vegetable oil
• 400g beef strips, or steak cut into thin strips
• 1 red chilli , deseeded and finely sliced
• 2 tbsp oyster sauce
• handful of basil leaves

Nutrion Per serving:

178 kcalories, protein 22g, carbohydrate 1g, fat 10 g, saturated fat 2g, fibre 0g, salt 0.55 g

• Heat a wok or large frying pan until smoking hot. Pour in the oil and swirl around the pan, then tip in the beef strips and chilli.
  

• Cook, stirring all the time, until the meat is lightly browned, about 3 mins, then pour over the oyster sauce.
  

• Cook until heated through and the sauce coats the meat. stir in the basil leaves and serve with plain rice.

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