WHOLE FISH IN OVEN GRILL

PREPARE FISH WHOLE
CLEAN AND REMOVE STOMACH
DRY, SEASON WITH HERBS OF YOUR CHOICE
OR JUST SALT AND PEPPER
POUR OLIVE OIL ON THE FISH
AND IN THE ROASTING PAN
DO NOT CUT THE FISH
OVEN TURN ON THE GRILL
TEMPERATURE 210C
DEPENDING ON THE SIZE OF THE FISH
BIGGER FISH TAKES TIME TO COOK
POKE A KNIFE OR FOLK OR CHOPPED STICK
WHEN COOK IT IS SOFT AND EASY TO RUN IN.

SOY DUCK

ONE WHOLE DUCK
CLEAN INSIDE OF DUCK
IN A HOT WOK
THROW IN CININAMON STICK, FIVE SPICES
COOK UNTIL THE FAVOUR HEAT YOUR NOSE
POUR IN BLACK SOY SAUCE
REDUCE TO SAUCE THICKEN
PLACE WHOLE DUCK IN WOK
COVER WITH LID
REDUCE THE FRAME TO SIMMER
TURNING THE DUCK OVER
TO MAKE SURE THE DUCK COOK IN SAUCE
DO NOT ADD WATER,
IF YOU HAVE TO
ADD A LITTLE
COOK UNTIL WELL-DONE
MUST BE TENDER

SATAY CHICKEN, MUTTON, OR BEEF

CUT THE MEAT INTO LONG STRIPS
MARRINADE THE MEAT WITH GARRAM MASALA
USING THE SATAY STICK
MAKE THE MEAT INTO SATAY WITH THE STICK

GRILL THE SATAY

ROAST THE CHOPPED PEANUTS
CHOPPED SHALLOTS,PUT SOME OIL, SAUTE THE SHALLOT, ADD GARRAM MASALA
FLOUR AND IN LOW HEAT UNTIL THE FAVOUR HIT YOUR NOSE.
ADD STOCK, SEASON

CUT SOME ONION AND CUCUMBER AS SIDE DISH

BONELESS CHICKEN WITH MUSHROOM SAUCE

SEASCON CHICKEN WITH SALT AND PEPPER
COAT THE CHICKEN LEGS WITH FLOUR
SHAKE OFF EXCESS FLOUR
HEAT UP A SAUTE' PAN OR A CHINESE WOK
PUT IN SOME OIL
ARRANGE THE MEAT IN THE PAN TO COOK
SLICE SOME BUTTON MUSHROOMS
OR SHAKITE MUSHROOMS
ALSO SLICE LITTLE SHALLOTS
COOK TOGETHER WITH THE CHICKEN
LOWER THE HEAT
COVER WITH A LID
WHEN ONE SIDE IS COOK
TURN THE CHICKEN OVER TO COOK THE OTHER SIDE
WHEN THE CHICKEN IS COOK ADD COOKING CREAM
COOK UNTIL THE CREAM THICKEN
THE CHICKEN CAN BE SERVED

CURRIED CHICKEN (EASY METHOD)

CHICKEN LEGS WITH BONE
MARINATE CHICKEN WITH GARRAM MASALA AND ONION ROUGHLY CUT
COAT THE CHICKEN WITH FLOUR.
PAN FRIED THE CHICKEN
ADD A LITTLE STOCK
COVER WITH LID UNTIL CHICKEN IS COOKED
ADD TINNED COCONUT MILK AND SIMMER
THE CURRY IS READY TO SERVE