Pineapple and Lychee Colada

Pineapple and Lychee Colada is such a wonderful combination together with coconut milk.  Lychees are my favourite Chinese fruit and I love it as tea and on it's own all to myself!  Since lychee season isn't here at the moment I just opted for a can instead at my local Asian grocers.

Pineapple of Lychee Colada

500mls of pineapple juice
4 rings of canned pineapple
500g of canned lychees
150mls of coconut milk
crushed ice

First put all the pineapple juice and pineapple, and lychee in blender and blend til smooth.
Add the coconut milk and ice til smooth and thick.
Serve immediately.

Grilled Chicken with Tomato Fried Rice

This is a nice healthy dish that was easily whipped up using only one chicken breast fillet, ginger and garlic, tomato sauce and yesterday's rice!  Tasted so good I think I have to make another next time.  So this was my breakfast this morning.......looks like it was made for dinner :).

Grilled Chicken with Tomato Fried Rice (serves 2)

Chicken:
1 chicken breast fillet (flatten it out with mallet til tender and cut in half)
salt and pepper to taste
ginger julienne
1 tbs of butter

Fried Rice:
2 cups of cooked rice (1 day old)
minced garlic
1 onion sliced
1 tbs of tomato sauce
3 egg yolks
3 egg whites 
1 tbs of butter
salt and pepper to taste

Garnishes:
coriander leaves
ginger julienne


Bring wok to medium heat and add butter and egg whites.  Cook the egg whites and set aside.  While cooling down cut them into strips. Leave aside.

In the same wok, add butter, garlic and onion.  Saute til brown.  Add in the rice and tomato sauce.  Mix the rice and tomato til incorporated and add in the egg yolks.   Stir and mix the egg yolk through the rice til the rice turns all crispy and golden.   Transfer this to plates.

Bring a grill to medium high heat and add butter and ginger.  Lay chicken and grill for 6 to 8 minutes.  To check when ready, put a skewer directly into the middle of the breast and if juice flows clear it's done.

Rest chicken and cut into strips.  Transfer onto prepared rice plates.  Garnish with coriander and serve immediately.

Pineapple and Strawberry Watermelon Smoothie

I went up shopping today and picked up some watermelon and strawberries and decided to whip up this smoothie today with a can of pineapple I have already at home.  It is simply called a Pineapple and Strawberry Watermelon smoothie.  It's so yummy!   When choosing watermelon choose one that feels heavy for its size.   The cooler months tend not to be that sweet but sweeter in the warmer months.  I just add honey for a sweeter taste.

Pineapple and Strawberry Watermelon Smoothie  (serves 2)

1 cup chopped watermelon
1/2 cup of strawberries halved and hulled
about 3 rings of canned pineapple
1 cup of coconut milk/milk or even yogurt (optional)
1/2 tsp of honey
1 cup of crushed ice

Put the watermelon, strawberries, and pineapple in blender and blend til smooth.  Add the coconut milk or milk/yogurt, honey and ice.  Blend til thick or til ice has broken down.

Ginger Chicken

Ginger chicken is such a home-y recipe.   I love it with a side of hot jasmine rice and some steamed Asian vegetables.   I got this idea off  No Frills Recipe which is steamed.  I don't really have a steamer (I only own an electric one) so I used a wok and fried all the chicken pieces til browned.  Then I added some water and steamed it for 5 to 10 minutes until the sauce is reduced.  I enjoyed this so much I am going to make it a regular :).

Ginger Chicken (adapted from No Frills Recipe)

1kg of chicken breast fillets chopped into bite size pieces
116g of prepared ginger paste (the fresh one in a tube in the vegetable section in Woolworths)
3 tbs of corn flour
dash of sesame oil
1tbs of oil
some ginger julienne
1 clove of garlic silvered  
1tsp of sugar
2tbs of light soy sauce
pinch of salt
optional: coriander to garnish

Method

In a mixing bowl combine prepared ginger paste, sugar, corn flour, sesame oil, sugar, soy sauce and pinch of salt and mix til the sugar dissolved.  Coat the chicken pieces and marinate it covered and refrigerate for 1 hour.

Then in a large saucepan or wok to medium heat, add oil, ginger julienne and garlic and fry until fragrant.

Then turn the heat on high and add half the chicken pieces and seal all sides til brown for 2 minutes each.  We are cooking 2 batches.

Add some water and cover the saucepan or wok with lid and cook on medium heat for 5 to 10 minutes and until you see that your sauce is reduced to a nice gravy consistency.

Transfer to a medium sized bowl and repeat for the second batch.

Serve with hot jasmine rice and Asian greens.  Can also garnish your dish.