Fish Curry with A1 Instant Curry Sauce

Ingredients:
600gm fish
100gm vegetable - lady's finger, tomato, brinjal
450ml water
120gm thick coconut milk
2 stalks lemongrass. chopped
8 shallots, peeled and chopped
1 big onion
1/2 pkt of A1 instant fish curry sauce
assam juice
sugar

Method:
Heat up oil and saute chopped shallots until fragrant. Add in and lemongrass and curry sauce and stir-fry until aromatic.
Add in water, fish and vegetable.
Bring to boil and add in coconut milk.
Add in assam juice and sugar
Simmer over low heat until fish is cooked (approx 15 minutes)
Dish up and serve

Four Angle Bean with Chopped Ginger

Ingredients
2 tbsp oil
5 tbsp chopped ginger
3 tbsp dried prawns, soaked and chopped
200g four angle beans, cut into strips
1 red chilli, chopped

Seasoning (mixed)
1 tbsp oyster sauce
1 tsp light soya sauce
1/2 tsp sugar
3 tbsp water

Method:

Heat up oil, saute chopped ginger and dried prawns until fragrant. Dish up
Bring a pot of water to boil, add in 1 tbsp oil and a little salt. Add in four angle beans and blanch until cooked. Dish and drain. Place onto a serving platter.
Mix the fried ginger, dried prawns and seasoning into the four angle beans dish and serve

Stir-fried Lady's Fingers with Preserved Radish

Ingredients
200g Lady's fingers (sliced thickly)
2 tbsp oil
1/2 tbsp chopped garlic
3 tsp dried prawns (soaked and chopped)
5 tbsp chopped preserved radish (soaked)
1 red chilli (diced)

Seasoning
1 tbsp light soya sauce
1 tsp sugar
1 little sesame oil

Method
Blanch lady's fingers in boiling water for a short while. Dish and drain
Heat up oil, saute chopped garlic and dried prawns until fragrant. Add in preserved radish and stir-fry until aromatic.
Add in chilli, lady;s fingers, seasoning and stir fry until well mixed. Dish up and serve.