Easy belly recipes

To keep your stomach cool and your mind clear, here are our few cool recipes. These recipes are not only healthy and will keep your tummy cool all afternoon long, but will also literally take 10-15 minutes to prepare. You can have them on the go or have them in the office. Did we mention they’re also pocket-friendly?

MAKE YOUR OWN SALSA

Making salsa is very easy contrary to popular belief, chop a tomato, a little onion, garlic, green chilli and cilantro mix everything with a pinch of ketchup chilli sauce and lemon juice lime. Your sauce is ready!

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OMELETTE ROLL

Ingredients
1 egg
A little olive oil for frying
2 tablespoons of tomato salsa
1 tablespoon fresh cilantro
Method
Beat the egg with 1 tablespoon of water. On a non-stick pan pour a little oil and apply over medium heat. Add the egg and swirl it around the base of the pan like a pancake, and cook until set. It is not necessary to return it.
Place the fried egg on a board, spread it with the salsa and sprinkle it with cilantro. To roll. It can be eaten warm or cold. You can also keep it for 2 days in the fridge. This recipe is quick, easy and convenient for those who live the fast life.

SRIRACHA POTATO AND LIME SALAD

Ingredients

750g potatoes, halved if large

80g sour yogurt

50g sour cream

2 tablespoons sriracha

1 lime, zested and squeezed

1 teaspoon of honey

6 spring onions, thinly sliced

½ small bunch of cilantro, finely chopped

½ teaspoon chili flakes (optional)

Method

Place the potatoes in a large pot of cold salted water. Boil them until tender for 15-18 minutes. Drain and let cool completely. Whisk together sour yogurt, sriracha, lime zest and juice, honey, half the spring onions, most of the cilantro and a little seasoning. Mix and toss the cooled potatoes with the sriracha-yogurt mixture until all the potatoes are coated. Sprinkle with remaining spring onions and remaining cilantro and chili flakes, if desired.

TOFU WITH CHILI AND GREENS

Ingredients

Bok Choy (about 300g), coarsely chopped

300 g block of silken tofu

1 tomato

20g of black olives

1 tablespoon of white vinegar

1 tablespoon soy sauce, plus extra for serving

Pinch of brown sugar

1 tablespoon oil

2 spring onions, julienned or thinly sliced

2 cm ginger, julienned or thinly sliced

Large pinch of chili flakes

Sesame oil

Cooked brown rice, for serving

Method
Put the greens in the base of a shallow bowl that will fit in a large steamer with shallow water. Put the tofu on the greens and cut it into thick slices. Mix a little vinegar, soy sauce and sugar with 2 tablespoons of water and pour over the tofu. Cover and steam for 5 minutes or until tofu is hot. Add the spring onion, tomato, black olive and ginger, and sizzle for a minute in a small skillet with oil over medium heat. Add the chili flakes and a drizzle of sesame oil. When hot, gently pour over the tofu. Serve with rice.

COOKED PASTE WITH LEMON

Basa is a Southeast Asian white fish that is an excellent source of high-quality protein and healthy fats like omega-3 fatty acids. Its low cost, mild taste, and flaky, firm texture make it popular around the world. It’s a simple and quick recipe. This recipe works well with many types of fish, including betki and tilapia.

Ingredients

4 basa fish fillets (or other mild white fish, about 114g each)

8 teaspoons butter or substitute, melted

4 tablespoons lemon juice

¼ teaspoon lemon-pepper seasoning

½ teaspoon garlic powder

A dash of paprika

Sea salt, to taste

¼ cup thinly sliced ​​green onions

2 tablespoons chopped parsley

Lemon wedges optional

Method

Preheat the oven to 425°F. Pat fish fillets dry and place in baking dish sprayed with cooking spray. Pour the lemon juice and melted butter over the fish. Sprinkle the rest of the ingredients over the fish. Bake uncovered for 10 to 12 minutes or until fish flakes with fork. Serve with lemon wedges.

STEAMED FISH

A fresh whole fish steamed to a tender texture, seasoned with a delicious dressing, Chinese steamed fish requires little cooking skill but tastes amazing.

Ingredients

1 whole fish gutted and scaled (about 400g)

2 stalks green onions, julienned

1 small piece of ginger, julienned

1½ tbsp cooking oil

1 dried chilli, julienned

1 pinch of whole Sichuan pepper

3 tablespoons light soy sauce

½ teaspoon of sugar

1 pinch of ground white pepper

Method

Have the fish gutted and scaled by the fishmonger, but save the head and tail for the whole look. Before steaming, rinse the fish well under running water and then pat it dry with paper towel. Lay the fish on a cutting board to cut it at 45 degrees several times on each side. This helps cook quickly and allows more flavor to penetrate. The last stage of preparation consists of “dressing” the fish with a few herbs: shallots and ginger. Cut them into thin strips and place them under and over the fish, as well as inside the cavity. During steaming, they impart a nice subtle aroma to the fish. Be generous in volume if you like their tastes.

To steam a whole fish, you will usually need a wok large enough to hold a plate with the fish in it. Place a small bowl in the middle of the wok (use a steam rack instead if you have one). Add water to the wok. Make sure it is lower than the bowl/grate. Bring the water to a full boil, then place the fish plate on top of the bowl/rack. Cover with a lid for steaming.

Steam for 8 minutes over high heat.

Take out the plate. Carefully remove the cloudy liquid. Heat the oil, dried chilli and Sichuan pepper in a small saucepan over low heat. As soon as the oil begins to smoke, pour it over the fish (you can either pour the spices over the fish or throw them away). Add the light soy sauce, sugar and white pepper to the same skillet. Heat until it bubbles. Pour over the fish. Serve immediately with plain rice.


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Rozella J. Cook