Most Delicious Recipe For Diabetic Part 3

This is the next episode of all recipes for you all to try it out.

ENJOYS

FRIED SEAFOOD BEE HOON (SERVES 8 - 10 PEOPLE)

Ingredients

600g dried brown rice vermicelli (bee hoon)
300g clams, scrubbed well
300g medium-sized prawns. peeled
1 tbsp of chopped garlic
1 tbsp of vegetable oil
200g scallops
1 cup Chinese cabbage, shredded
1 stalk chye sim
Flowering mustard leaves, torn into pieces
1 carrot, sliced
1 cup homemade vegetable(ikan bilis/chicken stock(boiled in 2 cups of water and cooked till liquid reduced into 1 cup)
1/2 tbsp salt
1 tbsp light soya sauce
1 tbsp rice wine (optional)
White pepper to taste
Fresh corriander leaves
Red chillied, sliced

Method

1) Soak dried bee hoon in a cold water about 15 minutes-til soft. Remove and drain immediately. Leave aside.

2) Scrub the clams well and soak in water tp allow sand and grit to flow out.

3) Peeled the prawns and reserve the meat.

4) Brown garlic in remaining oil til fragrant. Add the prawns, clams and scallops, then add the vegetable, cabbage and chye sim.

5) Add a splash of rice wine and season with light soya sauce and salt to taste.

6) Pour over stock on water, bring it to a boil and cover it for a few minutes to allow the clams to steam.

7) When the clams opened, add the drained bee hoo.

8) Stir fry over high heat. Add white pepper to taste

8( Serve immediately, garnished with corriander leaves and red chilles.

NASI LEMAK ( SERVES 6 PEOPLE)

Ingredients

Coconut Rice

3 cups of uncooked basmati rice
3 cups of water
1/2 tbsp of salt
1 pandan leaf, knotted
2 tnsp of coconut cream

Method

1) Wash and drain 3 cups of rice.

2) Cook rice with water,, salt and knotted pandan leaf in a rice cooker till liquid is absorbed.

3) Stir in the coconut cream, cover and allow the rice to absorb its fragrance.

4) Use a fork to fluff up rice grains before serving.

5) Serve with sambal ikan bilis with a slice of raw cucumber and grilled tamarind fish.

Ingredients

Sambal IKan Bilis

2 tbsp of vegetablamoil
1 cup of anchovies (ikan bilis to be without head and stomach)
1 purple onion, peeled
1 clove garlic, peeled
4 dried red chillies, soak it till solften
1 tbsp belacan (shrimp paste)
1 articial sweetener

Method

1) Heat 1 tbsp of oil in a wok

2) Fry the dried anchovies over medium heat till they are crisp.

3) Remove the anchovies from the wok and drain on kitchen towels.

4) Process softened chillies, galic, onion mand belacan to make a paste.

5) Wipe clean the wok with kitchen towels..

6) Heat 1 tbsp of oil in wok.

7) Fry chilli paste till brown and fragrant.

8) Return ikan bilis in the wok.

9) When redy to serve, add artificial sweetener and mix everything together.

10) To assemble the diah, ladle some rice on the plate, serve with sambal ikan bilis, grilled tamarind fish and slice of fresh cucumber.

Ingredients

Grilled Tamarind Fish

4 slices of batang fish. Marinade
1 tbsp tamarind paste

Method

1) Make a puree of tamarind paste with little water. Rub it over the fish and leaves it about 15 minutes.

2) Heat a grill pan and rub a light coating of oil over the surface. When hot, sear the fish on one side and the other for abut 15 minutes in all

3) Serve withn the rice.