Salmon Garlic Rice - Chef Kristen's Quick and Easy Meal

Serves 4

Ingredients:
4 salmon fillets, cleaned with skin discarded
300g French beans/ Asparagus
4 tbsps salted butter
5 tbsps chopped garlic
3 cups cooked rice
2 tsps salt

Preparation:
1) Rub 1/4 tsp salt into each salmon piece.
2) Leave aside in the fridge.
3) Remove ends of French beans. Cut them into 4cm lengths.
4) Bring a pot of water to boil with 1 tsp salt.
5) Blanch beans by dipping in boiling water for 1 minute.
6) Drain and toss with 1 tbsp salted butter. Set aside.
7) Heat 2 tbsps butter in a pan over medium heat.
8) Fry salmon for, 15 seconds on each side.
9) Heat remaining butter and stir-fry garlic for about 30 seconds.
10) Spoon 3/4 of garlic over the fish. Add rice to pan with remaining garlic.
11) season and mix well. Serve with salmon and beans.

Simple Nigerian Fried Rice - Chef Kristen's Quick and Easy Meal

Serves 4-5

Ingredients:
3 cups of par boiled rice
1 pack of Puteri Sup Tulang (Chicken Broth)
25 gram chicken liver
1 1/2 cups of mixed vegetable (carrot,corn.green peas)
1 yellow onion bulb
2 tbsp of curry powder
1 tsp of Garlic powder (or finely pounded garlic)
1/2 tbsp black pepper
2 spoonful vegetable cooking oil
1 stock Knorr cube for seasoning
Salt (to taste)

Preparation:
1) Parboil the rice using the Puteri Sup Tulang. The cooked rice should not be soggy or too tender,
    and the grains shouldn't stick to each other either.
2) Heat up the vegetable oil into a pan, add in onions and stir fry for 1 minute.
3) Then, add chicken liver, mix vegetables, black pepper, curry powder, garlic powder
    and seasoning cubeto taste and stir fry for 1 min.
3) Next, add the cooked rice and stir fry for 2 minutes.
4) Now, your fried rice is ready to be served with fried/grilled meat of your choice, stew or fried plantains.

Salmon Fiesta - Chef Kristen's Quick and Easy Meal

Serves 2-3

I have prepared a "Mashed potato and sprinkled basil over sauteed salmon". 

Ingredients for salmon:
250g raw salmon fish
2 lemon wedges
2 tablespoons Golden Churn butter
1 tablespoon McCormick Basil Leaves
2 teaspoons McCormick Thyme
1 teaspoon McCormick Coarse Ground Black Pepper
1/2 teaspoon salt 

Ingredients for mash potato:
1 3/4 cups Dutch Lady fresh cream milk
4 tablespoons Golden Churn Butter
2 tablespoons chopped fresh parsley, plus more for garnish
4 pounds Holland potatoes, peeled and cut into 1-inch pieces
1/2 teaspoon coarse salt

Instructions for salmon fish:
1) In a medium sized flat cooking dish, put in the cleaned and washed salmon. 
    And squeeze the juices out from the 2 lemon wedges. 
2) Next, add in McCormick 1 teaspoon coarse ground black pepper, 
    1 tablespoon basil leaves, 2 tablespoons thyme and 1/2 teaspoon salt. 
    Bring them all to a complete mix.
3) Then, leave the salmon marinated for about 20 minutes.
4) After that, in a flat frying pan, heat up the 2 tablespoons Golden Churn butter. 
    Adding butter when you are pan frying will give a comforting taste. 
    Once the butter melts, put in the marinated salmon pieces and sautee 
    the salmon until it turns golden brown. And it is ready to be served. 
    You may sprinkle some thyme onto the sauteed salmon before serving.

Instructions for mashed potato:
1) First, place potatoes in a large pot; cover with cold water by 1 inch, 
    and add 1 teaspoon salt. Bring to a boil; reduce heat to medium-low, and 
    simmer until potatoes are tender, 15 to 18 minutes. Drain; return potatoes to pot. 
2) Next, stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), 
    about 1 minute. Remove from heat. 
3) After that, in a small saucepan, combine the Dutch Lady fresh milk and butter; 
    bring to a simmer over medium heat. 
4) Then, pour half of hot liquid over potatoes. Mash just until smooth, 
    adding more liquid to reach desired consistency. Stir in parsley; season with salt. 
    You may also choose to garnish with more herbs like basil leaves. 

Serving suggestions:
You may serve the "Mashed potato and sprinkled basil over sauteed salmon" together with some fresh garden salad topped up with a slice of lemon.

Enjoy cooking the simple dish and savour them to your heart's content!

Healthy Nutricious Spaghetti - Chef Kristen's Quick and Easy Meal

Serves 3

I have prepared a vegetarian spaghetti called "Healthy Nutricious Spaghetti" using San Remo.
It's a simple and quick meal recipe to prepare for people on the go. 

Ingredients:
1 packet of San Remo Angel Hair Spaghetti cooked.
1 box of Genting Garden (Garden Salad) 
1 packet of Genting Garden Thousand Island dressing
1 packet of Genting Garden Mayonnaise dressing
2 tablespoons of Bertolli Extra Virgin Olive Oil
5 pieces of cherry tomatoes
Sea salt

Instructions:
1) First, in a medium sized cooking pot, add in the 2 tablespoons of extra virgin olive oil.
2) Next, add in the garden salad and cherry tomatoes. Bring it to a mix.
3) Then, pour in the thousand island and mayonnaise dressing. And bring all the ingredients to a complete mix.
4) After that, add in a pinch of salt to taste and stir well.
5) Finally, dish it out on a lovely bowl and the spaghetti is ready to be served. (As illustrated in the attachment).

Tangy Prawn Cocktail - Chef Kristen's Quick and Easy Meal

Serves 6

Ingredients: 
4 tbsp double (heavy) cream.
4 tbsp mayonnaise.
1 1/2 tbsp Lea & Perrins sauce.
Juice of 1 lemon.
1/2 cos lettuce.
4 cups cooked peeled prawns.
Salt, ground black pepper, paprika.
6 large whole cooked unpeeled prawns to garnish (optional).
Thinly sliced brown bread & lemon wedges.

Preparation:
1) Mix together the whipped cream, mayonnaise and ketchup in a bowl.
2) Add Lea & Perrins sauce to taste.
3) Stir in enough lemon juice to make a really tangy cocktail sauce.
4) Finely shred the lettuce and fill six individual glasses one-third full.
5) Gently stir the prawns into the sauce, then taste and adjust the seasoning, if necessary.
6) Spoon the prawn mixture generously over the lettuce.
7) If you like, drape a whole cooked prawn over the edge of each glass (as shown in picture).
8) Sprinkle each of the cocktails with ground black pepper and some paprika.
9) Serve immediately, with thinly sliced brown bread and butter as well as lemon wedges for squeezing over.

Chef Kristen's Quote: There's no nicer appetizer than a good, fresh prawn cocktail that's so enticing!

Simple Nigerian Chicken Stew - Chef Kristen's Quick and Easy Meal

Serves 7

Ingredients:
12 pcs of medium sized chopped chicken.
3 fresh tomatoes,
2 stalk coriander leaves.
2 yellow onions,
12 pcs bird eye chili.
1/2 cup palm oil,
70g Puteri cili giling.
100g DuChef tomato puree.
1 cube chicken stock,
Thyme & curry powder,
Salt to taste.

Preparation:
1) Blend chopped onions,chilies,coriander &
    tomatoes to form a thick mix.
2) Put chicken, chicken stock, curry,
    thyme powder & some chopped onions  
    into a deep cooking pot. Medium fry
    chicken until done.
2) Dish out the chicken. Put in the mix,
    add some palm oil & stir fry on low fire.
3) Next, pour in the tomato puree & chili
    paste, add some salt. Stir mixture until
    slightly thick.
4) Then, throw in the chicken,
    add a little more salt & simmer for 5
    mins.
5) Your delicious chicken stew is now ready. Enjoy!!!