Thai Red Curry Mussels
Ingredients
2 lbs Fresh Mussels: Scrub & debeard the mussles, discarding any that are open12 oz Thai Red Curry Sauce
1/2 cup Fresh Cilantro Sprigs: Cleaned
3 pcs Scallions: Sliced
1 pcs Lime wedges: Sliced into 4 wedges
1 pcs Shallot: Thinly sliced
1 oz Vegetable oil
2 oz White wine
Method
1.Scrub and debeard the mussels, discarding any that are open.2.Heat the oil in a wok or a deep fry pan, then add sliced shallots and sauté for 1-2 mins. Add the mussels and the white wine, place a lid on top and let cook until all mussels are open. If you find any mussels that do not open, discard.
3.Remove the mussels and place into 4 serving bowls.
4.Add the Thai Red Curry sauce, and bring to a boil, place over the mussels in the bowl and garnish with cilantro sprigs, sliced green onions and lime wedge and serve immediately.
BBQ Lemongrass & Black Peppercorn Chicken with Singapore Cashew Sauce
Ingredients
8 oz Singapore Cashew Sauce8 pcs Boneless Chicken Thighs
4 Lemongrass Stalks: Tough outer layer removed, finely sliced
1 tsp Sea salt
1 tsp Sugar
6 pcs Garlic cloves: Finely chopped
1/2 bunch Fresh cilantro: Cleaned and finely chopped
1 tbsp Crushed black peppercorns
1 tbsp Fish sauce
Method
1.Using a mortar and pestle, grind the lemongrass with the salt and pepper to make a rough paste. Add the garlic and cilantro; continue to pound. Add the crushed black peppercorns and pound until you have a semi-smooth paste. Finally add the fish sauce and mix until well blended.2.Rub the chicken thighs thoroughly with the paste, and marinate in the refrigerator for at least 2 hours.
3.Pre-heat BBQ to medium to high heat, then place the marinated chicken thighs on to cook slowly to maximize full potential smoking and caramelization during cooking process. This should take 8-12 minutes depending on the thickness of the chicken thigh, cook until fully cooked.
4.In the meantime heat up the Singapore Cashew sauce and place in ramekins, place 2 oz per serving for dipping of the bbq chicken thighs.
5.Serve immediately.