WITH a little thought and care, you can make delicious meals, including dessert, for a diabetic.
MEERA MURUGESAN finds out how.
For more information on the Cooking For Health series and other cooking classes, go to www.at19culinary.com
1 pcs mackerel (tenggiri batang), marinated with turmeric, salt and pepper
Pound together: 5 cloves garlic, 2 cm ginger and 1 small onion
2 tsp chilli powder
1 tsp fish curry powder
Mix a pinch of turmeric with 4 tbsp low-fat yoghurt and 2 tbsp tomato puree
1 torch ginger bud, chopped finely
2 tbsp pounded dried prawns
2 tsp fried shallots
1/2 cucumber, de-seeded and finely chopped
1/2 cup long beans, finely chopped and blanched
Three cups cooked rice (half white, half brown)
Blend together: 1 bunch each of kaffir lime leaves, young turmeric leaves, galangal leaves, Thai sweet basil and daun kesum (laksa leaves), 2 tbsp oil and 1 tbsp toasted belacan to make herb paste
1. Fry pounded garlic, ginger and onion mixture with one tablespoon oil.
2. Add yoghurt-tomato puree and chopped torch ginger bud and cook well.
3. Leave sauce aside to pour on mackerel later.
4. Roast pounded dried prawns at 190 Degrees celsius until brown. Grill the mackerel at the same temperature for 15 minutes.
5. Pour sauce over mackerel and grill for another 5 minutes.
6. Add blended herb paste to rice and mix well. Add in cucumber and long beans.
7. Add fried shallots and dried prawns as topping and garnish with sliced red chilli, lime and kaffir lime leaves.
8. Serve rice with grilled fish.