CHINESE CABBAGE STIR-FRY

INGREDIENTS

• 1 tbsp cooking oil
• 2 Chinese sausages (Lap cheong), sliced, see note 2
• 1 tsp ginger, julienned
• 250 g cabbage, hand-torn into small pieces, see note 1
• 1 stalk scallions, finely chopped
• 2 tsp oyster sauce
• ½ tsp light soy sauce

INSTRUCTIONS

1. Heat up the wok until it lightly smokes. Pour in oil then add Chinese sausage and ginger.
2. When the sausage slices curl up a little, stir in cabbage and scallions.
3. When the cabbage wilts add oyster sauce and light soy sauce.
4. Stir fry for a further 20 seconds or so. Dish out and serve warm.

NOTES

1. Taiwanese flat cabbage and sweetheart cabbage are the best choices for this recipe. 
2. If you don’t have Chinese sausage to hand, use pork belly slices instead. Marinate with light soy sauce, Shaoxing rice wine, white pepper, salt and a little cornstarch. Then stir fry the same way.

From: https://redhousespice.com/chinese-cabbage-stir-fry/

Tahdig Recipe (Crispy Persian Rice)

INGREDIENTS

• 1 tsp saffron threads
• 2 cups basmati rice like Basmati Rice
• 1 to 2 tbsp Kosher salt
• 2 tbsp whole milk yogurt (Greek or otherwise)
• 2 tbsp grape seed oil, or any healthy neutral-tasting oil of your choice
• 1 cup dried cherries, finely chopped
• Grated zest of 1 orange
• ½ teaspoon ground cinnamon
• 4 to 8 tbsp unsalted butter, cubed (see note #1)
• 3 tbsp pistachios, roughly chopped for garnish

INSTRUCTIONS

1. Mix the saffron into 1 cup very warm (but not hot) water. Let sit for at least 10 minutes to let the saffron release all of its flavor.
2. In a sieve, rinse the rice under cool running water until the water almost runs clear.
3. In a large pot, combine 8 cups of water and the salt (this is your one shot to season the rice itself). Bring to a boil over medium-high heat. Add the rice and cook until al dente, 5 to 6 minutes. Drain the rice.
4. In a medium bowl, combine 1 cup of the cooked rice, the yogurt, grapeseed oil, and 2 tbsp of the saffron water. Mix thoroughly.
5. Add olive oil to bottom of 10 inch lidded pot.
6. Spread the rice-yogurt mixture evenly on the bottom the pot. Sprinkle 1 cup of the remaining cooked rice on top, followed by 2 tablespoons of the dried cherries, a pinch of orange zest, and a pinch of cinnamon. Add another layer of rice and repeat with the cherries, orange zest, and cinnamon, reserving a couple tbsp of the cherries for garnish. As you go about layering, the rice will start to dome and look "pointy" in the middle--that's okay! Keep it that way. Finish by dotting the top with the butter and pour the rest of the saffron water all over the top.
7. Wrap the lid in a kitchen towel and secure it around the handle with a rubber band. Cover the pot and cook over low heat, 25 to 30 minutes or until the rice around the edges is golden and crispy; it's okay to peek under the lid! (See note #2) Be sure not to burn the bottom layer of the rice, though you do want a nice crust in the bottom.
8. Remove the lid, invert a large serving plate over the pot, and carefully flip them over together. No worries if it sticks, just scrape it out and run with it! Sprinkle the tahdig with the reserved dried cherries and pistachios and serve right away.

From: https://www.themediterraneandish.com/tahdig-recipe-crispy-persian-rice/

Lemon Garlic Tilapia

Ingredients

• 4 tilapia fillets
• 3 tablespoons fresh lemon juice
• 1 tablespoon butter, melted
• 1 clove garlic, finely chopped
• 1 teaspoon dried parsley flakes
• salt & lemon pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
2. Rinse tilapia fillets under cool water, and pat dry with paper towels. rub tilapia with salt & pepper
3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley.
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Based on: http://allrecipes.com/recipe/89261/lemon-garlic-tilapia/