Ingredients

400g asparagus, cut into 4cm lengths

200g prawns – remove shell but keep tail, slit back

5 tbsp oil

Grounded ingredients:

10 shallots

5 pips garlic

6 red chillies

3 tbsp dried prawns, soaked

11/2 cm toasted shrimp paste(belacan)

Method

Heat oil in wok,saute ground spices until fragrant

Add prawns and fry until the colour changes to pink

Add asparagus,mix well,sprinkle 2-3 tbsp water onto mixture and cover wok.

Cook for 1 min.

Add salt and sugar,mix well and taste

Serve hot with rice

Note :

Can substitute asparagus with french beans,sweet potato leaves or broccoli

Ingredients

750g fish spanish mackerel                      5 fresh red chillies

10 lady’s finger                                         1cm galangal(lengkuas)

1 brinjal, cut into 4                                    2 lemon grass(serai)

3 tomatoes, cut into 4                               2cm fresh turmeric(kunyit basah)

1 coconut ,                                               21/2 cm toasted shrimp paste(belacan)

1 ginger flower (bunga kantan)                2 tbsp fish curry powder

2 pcs kaffir lime leaves

5 tbsp oil                                                  Seasoning:

                                                                4 tbsp thick tamarind juice

Ground Spices:                                       1 tbsp sugar

15 shallots                                              salt to taste

12 pips garlic                                          2-3 tbsp lime juice (add lastly)

10 dried chillies

Method

Heat oil ,saute ground spices until fragrant, Slowly add in thick coconut milk while frying to

get nice colour.

Pour in the thin coconut milk and bring to boil. Add ginger flower,kaffir leaves, and lower

fire. Simmer until fragrant.

Add all the vegetables,use medium heat. Half way thru, add in the fish pieces, and simmer

Add seasoning and mix well.

    1 heart of romaine lettuce

    red onion

    1/8 cup crumbles blue cheese

    2 oz. spicy pepper pecans (chopped)

    4 teaspoons raspberry vinaigrette (per serving)

  Toss romaine lettuce with raspberry vinaigrette and divide evenly on

 salad plates. Slice red onion paper-thin and layer to taste on top of

 the greens. Sprinkle with blue cheese crumbles and spicy pepper

 pecans to taste.

  Spicy Pepper Pecans:

    2 oz. or 1/2 cup of chopped pecans

    3 teaspoons dark brown sugar

    1/2 teaspoon cayenne pepper

  Rinse pecan pieces to dampen. Combine brown sugar and cayenne

 pepper in a small bowl. Mix in damp pecan pieces and toss until

 thoroughly coated. Spread evenly on cookie sheet then place in

 preheated 400F oven and cook 5 to 10 minutes or until brown sugar

 is thoroughly melted on pecans. Remove and let cool.

• 4 medium to large skinless chicken thighs (1-1/2 pounds)
• 1 (8-ounce) container plain low-fat yogurt
• 1/4 cup hot salsa or picante sauce
• 1 tablespoon curry powder
• 1 teaspoon ground cumin

Directions

Place the chicken in a glass dish. In a small bowl,
combine the yogurt, salsa, curry powder, and cumin.
Pour over the chicken, turning to coat. Cover and
refrigerate at least 6 hours or up to 24 hours.

Heat the oven to 375 degrees F.

Transfer the chicken and sauce to an oven proof dish
prepared with nonstick pan spray. Bake, uncovered, 40
to 45 minutes, or until the chicken is tender and
cooked through.

Nutritional Information Per Serving: (1 thigh)
Calories: 186, Fat: 8 g, Cholesterol: 73 mg, Sodium:
139 mg, Carbohydrate: 5g, Dietary Fiber: 0g, Sugars:
4g, Protein: 22g

Diabetic Exchanges: 1/2 Starch, 3 Lean Meat

• 1 lb ground beef
• 3/4 cup whole wheat bread crumbs
• 1/2 cup mesquite meal
• 1/2 cup diced onion
• 1/2 tsp minced garlic
• 2 each Chiltepin peppers, crushed (optional)
• 1 Tbsp worstershire sauce
• 2 eggs
• 1/4 cup tomato sauce
• 1/2 cup bell peppers
• 1 Tbsp sweet basil

Directions

Preheat oven to 350°F.
In a large bowl place meat, bread crumbs, eggs & mesquite meal and mix together.
Add remaining ingredients and mix together.
On a piece of plastic wrap form meat mixture into a log shape about 3″ in diameter and 8 to 10 inches long. Wrap meat tightly in the plastic wrap.
Tear off a piece of aluminum foil and wrap the meat again tightly and place into oven on a casserole dish or baking pan.
Cook for 45 minutes or until pressure on meatloaf feels firm.
To remove from foil and plastic wrap carefully open one end of aluminum and drain of juices. Slide meatloaf out of foil wrap. Cut plastic wrap open on one end and slid meatloaf out onto your casserole or baking pan.
Pour over top of meatloaf tomato sauce or ketchup and return to the oven for 10 more minutes then serve.

• 1/2 cup raw peanuts
• 1/8 tsp. chili powder
• 1/8 tsp. paprika
• 1/8 tsp. cayenne

Directions

Preheat oven to 300°F. Combine all ingredients in a bowl. Stir gently until combined. Spread out on a cookie sheet and bake 5-10 minutes, stirring once, or until hot.

• 50 1-inch Florida clams
• 2 ts Chopped Florida garlic
• 1 Tablesoon chopped Florida jalapeño
• 1/4 c Chopped Florida cilantro
• 1/2 c White wine

Directions

Rinse clams and drain. In large sauté pan with lid bring remaining ingredients to a boil. Add clams and cover. Cook 5 to 7 minutes or until clams open. Serve with lime butter if desired.

• 36 Cherrystone Clams
• 2 tb Chopped Fresh Basil Leaves
• 1/2 lb Butter, Room Temperature
• Salt To Taste
• 1/4 c Chopped Shallots
• Pepper To Taste
• 1 tb Chopped Garlic
• 1/2 ts Tabasco Pepper Sauce
• 1 tb Worcestershire Sauce
• 1 tb Dijon Mustard
• 2 tb Chopped Fresh Parsley

Directions

Preheat the broiler. Open the clams and arrange them neatly on half shells on a baking sheet. In a small bowl, cream the butter with the remaining ingredients. Spoon the mixture evenly over the clams. Place them under the broiler for 1 minute. Serve immediately with French bread.

• 1/2 c. unsweetened apple juice
• 1/2 c. barbecue sauce
• 1/4 c. chopped green onion
• 1/4 c. melted butter
• 1 T. Worcestershire sauce
• 1 t. tarragon
• 2 lbs. catfish filets

Directions

Combine all ingredients except catfish filets in a saucepan. Simmer over low to medium heat for 20 minutes. Let cool. Marinate the catfish filets in the sauce overnight. Grill over hot coals for 10-15 minutes or until fish flakes with a fork.

Servings: 6

• 2 c. white cornmeal
• 1 shallot, finely chopped
• Salt & freshly ground black pepper
• 1/2 t. coarsely ground black pepper
• 2 1/2 lbs. large catfish filets, cut into 1″ strips
• 1/2 t. salt
• Peanut oil for flying
• 1 T. finely chopped fresh parsley
• 3/4 c. white wine vinegar
• 2 green onions, thinly sliced
• 2 cloves garlic, finely chopped

Directions

Combine cornmeal, salt and pepper in shallow dish. Dredge catfish strips in cornmeal, shaking off excess. Set aside on wax-paper lined baking sheet. Heat 2″ peanut oil in heavy skillet to 375 degrees. Add catfish strips to oil, 3 at a time, and fly 5 minutes, turning, until golden brown and fish flakes easily. Drain on paper towels and sprinkle lightly with salt. Combine all sauce ingredients right before serving.

Servings: 8