Mango

Fish Tacos with Mango Pico de Gallo – Delishar

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My usually night routine is to flip through a couple of pages of one of the cookbooks from my ever growing collection. Buying and owning those delicious looking books is so addictive, and I admit that I have no self-control. I. Want. Them. ALL!

So as I was going through Bobby Dean’s Everyday Eats, this recipe was just too good to pass. The book promises healthier recipes that are 350 calories or less, and all under 30 minutes. As it is the mango season now, I adapted his Avocado Pico de Gallo, and made it with Mango instead. Spiced things up a little with cayenne, because you know, I like it hot. If you can get your hands on some jalapeños, you can use that instead of cayenne. The sweetness of the mango cuts through the spices and leaves you wanting more!

fish-tacos-mango-pico-di-gallo

This was so sooooooooo good! I could not stop eating it. I was going in spoonful after spoonful. I suppose I can have this alone as a meal. :p

The whole meal was so simple to make, and as promised, dinner was served in 30 minutes. I also made a little cucumber yoghurt relish as a side dish or in place of the sour cream to extinguish the heat for le husband. Because you know, he can’t handle my hotness. (just kidding! I’m still training his tolerance for spicy food)

If you only have 30 minutes to spare in your kitchen, I highly recommend you try this recipe! The husband said that there was an explosion of flavours when he took his first bite. One that he doesn’t quite know how to handle, the combination of flavours blew him away (in a good way).

fish-tacos-process

Fish Tacos with Mango Pico de Gallo

  • 500-600 g meaty white fish cut into 1 inch slices
  • 1 tsp Old Bay seasoning or other seafood/all seasoning
  • 1-2 tbsp Sriracha hot sauce or to taste
  • 1 mango peeled and diced
  • 2 to matoes seeded and diced
  • 2 tbsp chopped red onion
  • 1/4 cup cilantro chopped
  • Juice of 1 lime
  • 1/4 tsp cayenne pepper or to taste
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • Shredded cabbage to serve
  • Low fat sour cream to serve optional
  • 8 corn tortillas

  • Toss fish with old bay seasoning, salt, pepper, and sriracha sauce.

  • Let sit at room temperature for 10 minutes. If you have more time, allow to marinate for 30 minutes to an hour in the chiller.

  • In a bowl, mix together onion, tomatoes, mango, cilantro, and cayenne pepper.

  • Season with lime juice, salt, and pepper.

  • Toss to combine, and set aside.

  • Heat non-stick pan on med-high heat.

  • When it’s hot, add 1/2 tbsp olive oil.

  • Cook half the portion of the fish for 2-3 minutes on each side or until cooked.

  • Continue cooking the other portion with remaining oil.

  • Tend plate with aluminium foil and allow fish to rest for 5 minutes.

  • Warm up tortilla in microwave for 30 seconds, with a damp paper towel over it.

  • Serve with shredded cabbage, dollop of sour cream or more hot sauce, prepared fish, and mango pico de gallo.

Adapted from Bobby Deen’s Everyday Eats

Get the pre portioned cook kit for this amazing dish and
cook it in your own kitchen! Order Now

fish-tacos

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Chorizo Burger with Guacamole & Mango Salsa – Delishar

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The husband and I are and have always been a big fan of chorizo, Spanish or Mexican. Whenever I make anything with chorizo, the husband always gives me the ooooo and the aaaahs. When the husband saw that I made him a burger, complete with Bacon & Cheese Fries, he was grinning non-stop from ear to ear. And when he found out that it was not just any burger, but chorizo burger, I scored major brownie points!

It’s easy to understand why Chorizo will easily win the hearts of many who tried it. The sausage calls for variety of  spices like garlic, ground chillies, coriander, cumin, cinnamon, oregano, paprika, vinegar, pepper, salt, etc. With that much spices added to it, no wonder it’s so darn flavourful!

Chorizo Burger insta 1

I usually cook with the cured Spanish chorizo, the dry kind. I like to use it as a base flavour like how one would cook bacon to start off a dish. I also use it a lot for breakfast hash. So when I was actually asking myself why in the world have I not made chorizo burgers before?! So my search for raw Mexican chorizo sausage started. Because I’m lazy efficient, I let google do the searching for me instead or going around Singapore searching for a grocer that carries raw chorizo. Didn’t take me long to find it! lol! 

If you are wondering the about the differences between the Spanish and Mexican chorizo, the biggest difference is that the Mexican chorizo is usually sold raw and uncooked, whereas the Spanish chorizo is cured. I have to stress again, this recipe calls for raw chorizo, so get the one that’s uncooked, as you will need to remove the meat from the casing to form into patties. You can get raw chorizo from better grocers like huber’s etc. I got mine from Go Fresh, because they deliver and I order some of my meats from them as well. Enough with the yakking, let’s get down to the cooking!

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Chorizo Burger with Guacamole & Mango Salsa

Delishar

Mango Salsa

  • 1 mango peeled and cubed
  • 2 to matoes seeded and diced
  • 2 tbsp chopped red onion
  • 1/4 cup cilantro chopped
  • Juice of 1 lime
  • 1/4 tsp cayenne pepper or to taste
  • Salt and pepper to taste

Guacamole

  • 3 avocados halved, seed removed & peeled
  • 1/2 tsp cumin
  • 1/4-1/2 tsp cayenne pepper or to taste
  • 1/2 small red onion diced
  • 2 tbsp chopped cilantro
  • 1 clove garlic minced
  • Juice of 1 lime
  • Salt and pepper to taste

Burger Patties

  • 250 g minced beef
  • 200 g fresh chorizo sausage remove from casing
  • 1/2 yellow onion grated or finely diced
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Burger

  • 4 slices of cheddar cheese
  • 4 burger buns buttered & toasted

Mango Salsa

  • Mix all the ingredients together in a bowl, chill in fridge, and allow the flavours to marry.

  • Do this at least 30 minutes to an hour before serving.

Burger Patties

  • In a bowl, mix all the ingredients together.

  • Shape into 4 patties, use your thumb to press a little indentation in the middle of your patty.

  • Then grill on each side for 3-4 minutes or until cooked through.

  • In your last 30 seconds, top with cheese slice and cover pan.

Try not to make your guacamole too early as your avocados will oxidise and turn brown.
If you are making ahead of time, place a seed into your guacamole mix, and cover bowl tightly with cling wrap.

Chorizo Burger 3

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Salmon with Mango Avocado Salsa on Quinoa – Delishar

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The husband and I have been trying to eat better for the past few weeks. We realized that our metabolism rate has dropped significantly over the last few years. Our energy level have been pretty sluggish recently as well, so we made a conscientious effort to eat a little better. My sinuses have been very active lately, and I’m suffering from hives every single day. I’m hoping that a change of diet might do some good for the both of us.

Therefore, I have been trying to create meals that are wholesome, and making the effort to introduce more super-food into our diet. Choosing natural sweeteners, lowering sodium, and picking good fats for the meals I make for the family. This also means that I need to create meals that will appeal to my girls as well, as they will eat what we eat. 

The husband and I really enjoyed this meal, and could not get enough of it, especially the quinoa. The girls on the other hand needed a little bit of coaxing to finish their quinoa. However, the fish and salsa was very well received. Perhaps I should serve this up with wild rice the next time I make it for the girls. 

If you aren’t a fan of quinoa like my girls, serve this with nutritious brown or mixed rice cooked using Tefal’s Advanced Rice Cooker. The specially designed innovative spherical pot creates ideal heat circulation for homogeneous and delicious cooking. The pot is made out of 6-layers, a 2.5mm thick inner pot with durable ceramic coating made for easy cleaning.

The rice cooker comes with 10 cooking programs: white rice, brown rice, glutinous rice, congee, porridge, claypot, steam, soup, and reheat food. There’s something for your everyday cooking needs. The spherical pot rice cooker allows you to prepare starters, main course or even desserts. 

One lucky reader will walk away with this game changing Tefal’s Advanced Rice Cooker. To take part in this giveaway, simply complete the rafflecopter widget at the end of this post. 

Note: The grilled chicken is paleo approved but not quinoa. Substitute with cauliflower rice for a full paleo meal. 

Samon with Avocado Mango Salsa on Quinoa

Delishar

Quinoa

  • 1 cup quinoa
  • 1-1/2 cup vegetable stock or water

Mango Avocado Salsa

  • 1 mango pitted & diced
  • 1 avocado pitted & diced
  • 1/2 red pepper cored & diced
  • 1/2 yellow pepper cored & diced
  • Juice of 1 lime or more to taste
  • 1 shallot diced (optional)
  • 1/4 tsp cayenne pepper optional
  • Salt and black pepper to taste

Salmon

  • 4 fillet of salmon 150-180g each
  • Salt and black pepper to taste
  • 2 tsp olive oil

Quinoa

  • Rinse quinoa and drain.

  • Place quinoa into a pot over medium heat and toast until no longer wet and smells nutty. About 5-8 minutes.

  • Pour in stock, bring to boil.

  • Reduce heat to low, cover and let the quinoa cook in a gentle simmer for 15 minutes.

  • After 15 minutes, turn off heat and allow to sit with lid on for another 5 minutes. Do not open or peek!

  • Then fluff with fork before serving.

Mango Avocado Salsa

  • Place everything into a bowl, and gently toss to combine.

  • Season with salt, pepper, and more lime juice to your desired taste.

Salmon

  • Season salmon with salt and pepper on both sides.

  • Heat oil in pan over medium heat.

  • When oil is hot, add fish skin side down and cook for 2-3 minute.

  • Flip and cook for another 2-3 minutes.

If using water to cook quinoa, season with some salt to taste.

To take part in this giveaway, simply complete the rafflecopter widget below.

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Mango Chicken on Cauliflower Egg Fried Rice – Delishar

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The husband came home one day, rather excited to discuss a brilliant idea he had. 
Husband: “Do you know of the Whole30? I would like to go on it, would you do it with me? Please? I really need you.”
Me: “Hmmm, to be your personal cook I suppose? Let me do a little research and let you know.”

Next day, I went to the library to read up on this whole 30 program. I was intrigued, and checked out the book to go a little more in depth. After I’m sped through the first half of the book, I told the husband, “I’ll do it if you read this book too. Skip the recipes, just read what this program is really about and the rules that follows.” 

If we are doing this I need commitment. Why? This is going to be the toughest challenge that we will be embarking on. Basically, the rules are no sugar (real or refined), dairy, legumes, grains, alcohol (not even for cooking), carrageenan, MSG, or sulfites, and no baked goods, junk foods, or treats with “approved” ingredients. So in short, no soy sauce, pasta, rice etc. What do we eat then?!

After researching, I was pretty confident that I can make Whole30 compliant food using the approved food list, this is one such recipe. Made it as a test-run. It was so goooood, that we felt pretty confident diving into this program! So we agreed on a date, the Monday after my youngest daughter’s birthday party.

Why? Because we all wanted cake! Lol A little diversion. This is the bear cake I made for her. Quite proud of myself as it was my first time making a bear cake and with modeling chocolate too. I had a tiny sliver of cake that day to celebrate her birthday, and mark my sugar-free journey.

Focus. Whole30 in short eliminates food that causes allergies, addiction, or mess up our gut health. Thus, programming the body to reset itself, and slowly re-introduce food to find out how the body reacts to it. I’m hoping this will help with my daily sinus and hive problem. I’ll blog more about our Whole30 journey, and share the recipes that comes with it as well. For now, let’s just hope I can survive my mornings without my Kopi Kau (thick coffee with condensed milk). That hit of sugar in the morning is probably what has been keeping me from biting off people’s head. lol! 

Mango Chicken on Cauliflower Egg Fried Rice

Delishar

Chicken

  • 5 tbsp Tapioca flour
  • 400 g Chicken breast patted dry and cut into one-inch cubes
  • Salt & black pepper to taste
  • 3 tbsp Coconut oil

Mango Sauce

  • 4 tsp coconut oil divided
  • 1 tbsp ginger grated
  • 3 cloves garlic grated
  • 1 tsp ground cumin
  • 1/2 tsp chilli flakes optional
  • 1 1/2 cup 360ml mango juice (100% pure juice)
  • 1 tbsp coconut aminos*
  • 3 tsp tapioca flour

Cauliflower rice

  • 6 cups cauliflower cut into bite-sized pieces about 620g
  • 3 tsp coconut oil
  • 2 eggs lightly beaten
  • 1/4 cup spring onion chopped
  • 1 tbsp coconut aminos
  • salt and black pepper to taste

Baby Beans

  • 300 g baby beans ends removed
  • 2 tsp olive oil
  • Salt and black pepper to taste

Garnish

  • Chopped spring onions
  • Toasted black sesame seeds

Chicken

  • Place chicken, flour, salt & pepper into a ziplock bag. Seal and toss to coat chicken with seasoning and flour.

  • Heat pan on medium high heat, add oil.

  • Shake off excess flour, and pan fry chicken until golden on all sides. You may have to do this in batches.

  • Remove and set aside.

Mango Sauce

  • With the same pan, give it a wipe with kitchen towels.

  • Add oil and heat on medium heat, melt coconut oil.

  • Add in the ginger, garlic, chilli flakes, and cumin. Cook until fragrant, about 1 minute.

  • Add in the juice and coconut aminos.

  • Bring to boil at high heat.

  • Add 1 tbsp of sauce liquid to 1 tbsp of tapioca flour in a bowl, and whisk until smooth.

  • Pour mixture into sauce while stirring constantly, and cook for 2 minutes.

  • Reduce heat to medium low and simmer for 6-7 mins, stirring frequently, until the sauce reduces by about 1/4.

  • Remove from heat, and add in chicken.

  • Toss to coat.

Cauliflower rice

  • Process cauliflower in food processor until you get rice size pieces.

  • Heat wok on high heat, and add coconut oil.

  • Add cauliflower to stir fry for 6-8 minutes.

  • Create a well in the middle of the cauliflower and add in eggs.

  • Scramble until almost set, and toss together with cauliflower.

  • Season with coconut aminos, salt, and pepper.

  • Remove from heat, and toss in spring onions.

Baby Beans

  • Heat pan on medium high heat, and add oil.

  • Add beans to saute until desired done-ness.

  • Season with salt and black pepper half way through.

I made my own mango juice by pureeing a fresh mango and some water.
Coconut aminos is a whole30 compliant ‘soy’ sauce.
Adapted from LAMuscle

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Mango Chicken Curry – Delishar

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We were introduced this dish when we visited our an Indian restaurant during one of our visit back to Wisconsin. The husband knows that this lady here cannot go without spices for too long so I’ll start to get sad and grumpy. So he lovingly hunted down an Indian restaurant for me to refuel. He calls it survival. This is my life equation -> Spices + Coffee = Happiness.

We’d usually go for our usual butter chicken and request the kitchen to tone down the heat so my girls can enjoy too. However, my niece joined us for one of the visits and we asked our waiter to recommend something even milder. He recommended Mango Chicken.

View my Instagram Story highlight of this recipe.

That first bite into the tender piece of chicken started a raving party in my mouth. Creamy, sweet, slightly spicy, aromatic, with a slight tinge of tang. It won me over on so many levels that it has replaced the spot where butter chicken used to sit on the table. This recipe produced a result that is very close to the one we had. This recipe makes me a very happy person.

Mango Chicken

Sharon Lam

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

  • 3 pcs boneless, skinless chicken thighs
  • 1 pcs mango seeded and pureed
  • 1 small red onion finely diced
  • 2 cloves garlic grated
  • 1 tsp ginger grated
  • 1 tsp tomato paste
  • 1/2 cup coconut cream
  • 1/4 cup water
  • salt to taste
  • 2 tbsp ghee or butter
  • Coriander leaves to garnich

Spice marinade

  • 1 tsp paprika powder
  • 1/2 tsp chilli powder or to taste
  • 2 tsp coriander powder
  • 2 tsp garam marsala
  • 2 tsp cumin powder
  • 1 tsp turmeric powder
  • 1/4 cup plain yogurt or coconut yogurt

Dried spices

  • 1 tsp fennel seeds
  • 6 pods cardamon
  • 1 stick cinnamon
  • 1 bay leaf

  • Mix all the ingredients for Spice Marinade together and divide mixture into 2

  • Pour 1/2 of the mixture over chicken and leave to marinate for 15 minutes or longer

  • Melt ghee over medium heat and fry dry spices until fragrant

  • Then add the other half of the spice marinate, tomato paste and onion

  • Stir-fry until soft then add water, garlic, and ginger to cook for another 30 seconds

  • Add coconut cream and bring to boil

  • Then add marinated chicken and mango puree

  • Allow to simmer until chicken is fully cooked

  • Garnish with coriander leaves

You can use premix curry powder in place of the spice powders. about 2-3 tbsps. Use coconut yogurt for a paleo/whole 30 option.

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Mango Chicken Sausage on Spinach with Roasted Tomatoes – Delishar

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Sausages have been quite the staple at the Kay household and rightly so because it tastes so good! However, good sausages are quite pricey to buy from stores. I’m talking about the real raw meat sausages in the casing, not the with added fillers or pink in colour. In an attempt to save some money and know exactly what goes into my meat, I made my own with herbs and mango to lend some sweetness.

To simplify things, I shaped them into patties to pan-fry instead of stuffing them into casing. Usually, I’d make a large batch of it, cook it, and freeze them for use later on. It goes well with everything, keep some raw sausage meat to use for your taco stuffing, or make bigger patties for burgers.

This recipe has been a winner with the family. The girls love having them on little slider burgers when I’m in a pinch for time to make lunch or dinner. It’s low-fat, paleo, whole30 approved, gluten-free and can be adapted to make it Keto just by opting out on the mango. This whole meal is quick to put together, healthy, and looks extremely appealing! Nuff said, let’s cook!

Mango Chicken Sausage on Spinach with Roasted Tomatoes

Prep Time 10 minutes

Cook Time 15 minutes

Mango Chicken Sausage

  • 220 g minced chicken
  • ¼ cup finely diced mango
  • 2 tsp chopped spring onions
  • 1/8 tsp red pepper flakes
  • ½ tsp garlic powder
  • ¼ + 1/8 tsp salt
  • 1 tsp olive oil

Spinach with Roasted Tomatoes

  • 220 g mango sausage
  • 40 g baby spinach
  • 8 cherry tomatoes halved
  • 65 g white button mushroom sliced
  • 1 clove garlic minced
  • 1 tbsp olive oil

  • Mix all ingredients for Mango Chicken Sausage together

  • Form 4 patties from the chicken sausage mixture.

  • Heat pan on medium-high with 2 tsp olive oil and cook chicken sausage for 2-3 minutes each side, until cooked through. Transfer to a serving plate

  • Add 1 tsp olive oil, and cook mushrooms until brown, about 2-3 minutes.

  • Then add garlic and tomatoes, cook for 45 seconds.

  • Add spinach, season with salt and pepper, then cook until wilted.

  • Serve with Mango sausage.

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