Fragrant Mussels in Coconut and Lemongrass Broth

Ingredients:

4 shallot
2 cloves garlic
2 stalks lemongrass
2 long red chilies
1/4 teaspoon ground turmeric
1/3 cup vegetable oil
2 x 1 tablespoon block palm sugar
2 tablesppon fish sauce
2/3 cup apple cider vinegar*
8 kaffir lime leaves
2 kg pot-ready black mussels**
400g can light coconut cream
1.2 cup Thai basil or coriander leaves
Fried Asian shallot

*In original recipe, they are using 330ml Asian beer. But in here, I change it to apple cider vinegar and mix with the water as a substitute ingredient. This is because I am making a halal based meal and this apple cider vinegar have the closest taste with beer in terms of the sweetness and smell and the most important is, its halal.

**I didn't find black mussels, so I choose blueshell mussle from AEON. We in Malaysia do have local mussels, but I prefer imported one since the size if bigger and taste better.

1. Peel shallot and garlic, then cut into half. Cut the white part of the lemongrass and roughly chop. Cut chillies in half lenghwise  and roughly chop. Using food processor, process shallot, garlic, lemongrass, chillies, turmeric and oil to paste.
2. Transfer paste to a large saucepan and place over medium heat. Cook, stirring continuously, for 8 minutes or until fragrant. Add palm sugar and fish sauce, and stir for 2 minutes or until sugar dissolves. Add apple cider vinegar, water and lime leaves, and bring to the boil. Add mussels and cover the pan with a lid. Cook, shaking the pan occasionally, for 5 minutes or until mussels open.
3. Using a slotted spoon or tongs, divide opened mussels among bowls; cook any unopened mussels in the broth for a few more minutes or until they open, then add to bowls. Add coconut cream to the broth and bring to a simmer. Ladle broth over mussels and scatter with Thai basil leaves and fried shallots. Serve mussels immediately with lime cheeks.

Recipe by Sophia Young, a food editor for Masterchef Magazine, Australia

Original Recipe: Frangant Mussels in Coconut and Lemongrass Broth 

Steamed Grouper Fish with Lemon

1 green onion, slice

3 cm ginger, slice 

3 - 5 red chili, slice

1 tbsp margarine (Or 2 tbsp cooking oil)

1 liter fish stock

Sugar, if its too spicy

1 grouper fish (500gm - 1kg)

2 or 3 tomatoes, cut into 4

Half cup of lemon juice

Pinch of salt

Coriander leave, to garnish

1. Heat your large cooking pan (with lid) and add the margarine.
2. Fry the green onion and ginger, for 3 minute and add the chili.
3. Add the fish stock, and fish. Then cover the pan.
4. If the soup is not enough, you can slowly add some water.
5. Don't forget to turn the other side of the fish and keep it simmer.
6. Finally, add the tomato and pinch of salt. 
7. *I only will add sugar if it is too spicy.

Quick & Easy Seafood Tomyam

7 or 8 tiger prawn
300gm chicken fillet, cut into small bites
1 carrot, cut round like coin
1/2 can button mushroom
200gm cabbage
2 kaffir lime leave
1 inch galangal
5 red chili
1 big onion, cut into four
2 kiub Tomyam stock OR 2 tbsp Tomyam paste
1 kiub anchovies stock
2 lemongrass
1/4 cup lime juice
2 tomatoes, cut into four
Pinch of salt
Sugar, if its too spicy

1. Boil water about 1 litre and insert all ingredient exclude prawn and chicken, tomato, lime juice, salt and sugar. Then simmer for about 10 minutes.
2. Insert chicken and wait until its cook. Then insert the prawn, some salt and sugar if needed. Lastly, add the tomato, and lime juice and let it boil for another 5 minute. Serve while it hot.
3. You also can add in some squid, beef, fish or veggies to enrich your Tomyam. I add some fish cake into my tomyam and it's yummy.