Chicken Stew with Tortellini

 Chicken Stew with Tortellini

Ingredients

    2 cups water
    1 14-ounce can reduced-sodium chicken broth
    1 medium yellow summer squash
    6 cups torn beet greens, turnip greens, or spinach
    1 green sweet pepper, coarsely chopped
    1 cup dried cheese-filled tortellini pasta
    1 medium onion, cut into thin wedges
    1 medium carrot, sliced
    1-1/2 teaspoons snipped fresh rosemary
    1/2 teaspoon salt-free seasoning blend
    1/4 teaspoon pepper
    2 cups chopped cooked chicken
    1 tablespoon snipped fresh basil

Methods:

1.    In a Dutch oven bring water and chicken broth to boiling. Meanwhile, halve summer squash lengthwise and cut into 1/2-inch slices. Add squash, greens, sweet pepper, pasta, onion, carrot, rosemary, seasoning blend, and pepper to Dutch oven.

2.    Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until pasta and vegetables are nearly tender.

3.    Stir in chicken. Cook, covered, about 5 minutes more or until pasta and vegetables are tender. Stir fresh basil into soup. Makes 6 servings (7-1/2 cups).

Broccoli Chicken Stir-Fry

 Broccoli Chicken Stir-Fry

Ingredients

    12 ounces skinless, boneless chicken breasts
    1 pound broccoli
    1/2 cup chicken broth
    2 tablespoons teriyaki sauce
    2 teaspoons cornstarch
    1 teaspoon toasted sesame oil
    2 to 3 tablespoons cooking oil
    1 tablespoon grated fresh ginger
    1 clove garlic, minced
    2 cups fresh medium mushrooms, halved or quartered
    8 ounces fresh bean sprouts (2 cups)
    1 red or green sweet pepper, cut into lengthwise strips (3/4 cup)
    1 8-ounce can sliced water chestnuts, drained
    4 cups coarsely shredded lettuce (optional)

Methods:

1.    Cut chicken into 1-inch pieces. Set aside. Remove flowerets from broccoli and cut in half (you should have about 3-1/2 cups). Cut stalks into 1-1/2-inch lengths and then into 1/4-inch strips (you should have about 1-1/2 cups); set aside.

2.    For sauce, in a small bowl combine chicken broth, teriyaki sauce, cornstarch, and sesame oil; set aside.

3.    Add 2 tablespoons cooking oil to a wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger and garlic in hot oil for 10 seconds. Add broccoli stems; stir-fry for 1 minute. Add broccoli flowerets; stir-fry for 2 to 3 minutes or until crisp-tender. 

Remove broccoli from wok. Add mushrooms to wok; stir-fry about 1-1/2 minutes or until crisp-tender. Remove from wok. Add bean sprouts and red or green sweet pepper to wok; stir-fry for 1 to 2 minutes or until crisp-tender. Remove from wok. Add chicken to wok. Stir-fry for 4 to 5 minutes or until no longer pink. Push chicken from center of wok.

4.    Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add water chestnuts. Stir to coat. Cook and stir about 2 minutes more or until heated through. Serve immediately over shredded lettuce, if desired. 

Makes 4 servings.

Rica-rica Chicken

 Rica-rica Chicken

Ingre­di­ents:

    500 g chicken, cut and wash cleanly
    1 lime, get the extract
    3 lime leaves
    2 pan­danus leaves
    10 cm serai (cit­ronella or lemon­grass), crushed
    Salt as needed
    ½ tsp sugar
    4 onions, sliced thinly
    2 tbsp veg­etable oil

Grinded Spice:
    4 cloves garlic
    10 red peppers
    10 small chilies, preferred

Methods:
1.    Smear chicken with lime extract, let it for 15 min­utes. Then wash and drain.

2.    Cook onion in some oil until it is fragrant.

3.    Put grinded spice, mix until the color changes darker.

4.    Put lime leaves, serai, and pan­danus leaves then mix.

5.    Add some water, salt, sugar, and chicken. Then mix by stir­ring it at medium fire.

6.   Roast until chicken is well-done and the spice is soaked. Use pressed pan for 15 min­utes is pre­ferred.   Remove and serve.

Stewed Blackberries and Custard

 

 Stewed Blackberries and Custard

Ingredients:

For the fruit
= 700 gr blackberries
= 200 ml elderflower cordial
= 7 pieces lemon zest, remove with potato peeler

For the Custard
= 275 ml whole milk
= 1 vanilla pod, split lengthways
= 3 large egg yolks
= 50 gr caster sugar

You need a lidded, flameproof oven dish measuring approximately 10in(25.5cm) in diameter and 2in(5cm) deep.

Methods:

1. Pre heat the oven 325'F (170'C). Put the blackberries in the dish and place over a low heat (this is just to get the dish hot for the oven). Pour the elderflower cordial over the top of the berries and mix in the lemon zest. Allow to simmer and then put the lid on.

2. Place the dish on the middle shelf of the oven for 20 minutes. After this time, have a look at the contents and give the dish a brief shake-do not stir it as this may break up yhe blackberries.

3. Depending on the ripness of the fruit, they may need a further 10 minutes to be thoroughly cooked throgh and soft. Remove from the oven, take off the lid and allow to cool. Once the fruit is cool, remove the lemon zest.

4. For The Custard:
Heat the milk with the vanilla pod in a heavy-based pan until almost boiling. Remove from the heat and whisk for a few seconds to release the vanilla seeds into the milk. Then, in a bowl, briefly beat the egg yolks and sugar together and strain the hot milk over the mixture, whisking as you go.
Return the whole lot to the pan and cook over a very low heat, using a heat diffuser if you have one, until lightly thickened. This will take about 10 minutes. If you curdle the custard, a blast in a liquidiser will resque it. Cover with clingfilm and leave to cool. Serve at room temperature with stewed blackberries.
To serve this custard with fresh strawberries add Cointreau, to taste, to the cooled custard

Plum Upside-down Cake

 

 Plum Upside-down Cake

Ingredients:

= 700 gr plums (25-30 plums)
= 50 gr muscovado sugar
= 150 gr unsalted butter, softened
= 110 gr self-rising flour
= 25 gr ground alomonds
= 1/2 teaspoon baking powder
= 3 large eggs
= few drop almond essence
= 110 gr caster sugar

You  need a cake tin with a fixed base measuring 9in(23cm) diameterx2in(5cm) deep.
Buttered.

Methods:

1. Melt the muscovado sugar with 25gr of the butter and then spread the mixture in the bottom of the buttered cake tin. now srone the plums, trying to keep them whole, and pack them on top of the butter and sugar mixture. They should form a very close-fitting single layer, so use more or fewer plums as necessary. Leave the tin to one side.

2. Preheat the oven to 190'C while you make the cake mixture. First sift the self-rising flour, ground almonds and baking powder together and put aside. Whisk the eggs lightly and add a drop or two of almond essence-go lightly, it's powerful stuff.
Now, using a food mixer or a hand-held electric whisk and bowl, beat the remaining 110gr of butter and caster sugar together for a couple ofminutes until pale and very soft. Then, with the food mixer or electric whisk still running, tip in one third of beaten eggs.
Repeat alternately untill all the ingredients have been incorporated and the mixture is thick, soft and floppy.

3. Scrape out the mixture from the bowl and spoon it over the plums in the cake tin, covering them completely. Put the tin into the preheated oven and cook for 30 minutes.
Check the cake after this time-if it is browning too quickly, reduce the temperature to 180'C. Continue cooking for another 15-20 minutes, until the cake has shrunk away from the sides of the tin and the top is golden brown. Remove from the oven and leave to cool for 10 minutes.

4. To serve, take a shallow dish and invert it over the top of the cake tin. Hold the entire ensemble very firmly and then turn it over. Place the dish on the work surface and very carefully lift off the cake tin.

5. The upside-down cake can be served hot, warm or cold.

Spicy Beef-Noodle Bowl

 

Spicy Beef-Noodle Bowl

 
Ingredients

    1 lb. boneless beef sirloin steak, cut in thin strips
    1 Tbsp. cooking oil
    2 14-oz. cans reduced sodium beef broth
    1/3 cup bottled peanut sauce
    1-1/2 cups medium egg noodles (3 oz.)
    2 cups broccoli florets
    1/4 cup bias-sliced green onions (optional)

Methods:

1.    In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.

2.    Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.

3.    Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions.

Serves 4.

Sambal Goreng Hati (Liver)

 Sambal Goreng Hati (Liver)

Ingredients:

     400 g  liver boiled until tender, diced
     3  pieces of medium size potato diced
     5  pieces of red chilli deseeded chopped oblique
     50  g peas
     3  cm galangal
     2  bay leaves
     200  ml thick coconut milk
     3  tablespoons cooking oil
     1  tablespoon brown sugar combed
     10  pieces of petai divided into 3 parts

Spices:

     12  pieces of red chilli deseeded
     4  cloves garlic
     5  pieces of red onion
     2  eyes acid (asam)
     1  teaspoon salt
 
Methods:
 
1.    Liver and fried potatoes 3 / 4 cooked
 
2.    Saute spices smoothed with galangal and salam with cooking oil until fragrant and cooked, then enter the petai, red chilli, lung and potato mix well
 
3.     Add coconut milk and brown sugar until a little bit dry, put peas stir briefly. 

Serve

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In Bahasa Indonesia

Sambal Goreng Hati

Bahan :
    400 g hati direbus hingga empuk dipotong dadu
    3 buah kentang sedang besarnya dipotong dadu
    5 buah cabe merah dibuang bijinya dirajang serong
    50 g kapri
    3 cm lengkuas digeprek
    2 lembar daun salam
    200 ml santan kental
    3 sdm minyak goreng
    1 sdm gula merah disisir
    10 buah petai dibagi 3 bagian

Bumbu yang dihaluskan :

    12 buah cabe merah dibuang bijinya
    4 siung bawang putih
    5 buah bawang merah
    2 mata asam
    1 sdt garam

Cara membuat :

1.   Hati dan kentang digoreng 3/4 matang
2.    Tumis bumbu yang dihaluskan beserta lengkuas dan salam dengan minyak goreng hingga harum dan matang, kemudian masukkan petai, cabe merah, paru dan kentang aduk hingga rata
3.    Tambahkan santan dan gula merah hingga agak sedikit mengering, masukkan kapri aduk sebentar. Angkat, sajikan.

Beef Brisket

 

 Beef Brisket

Ingredients

    1 lb. baking potatoes, peeled and cut into 1-inch cubes
    1 lb. sweet potatoes, peeled and cut into 1-inch cubes
    1 3- to 3-1/2-lb. fresh beef brisket, fat trimmed
    1/2 cup bottled hoisin sauce
    1/2 cup bottled salsa
    2 Tbsp. quick-cooking tapioca
    2 cloves garlic, minced

Methods

1.    In a 5- to 6-quart slow cooker place baking potatoes and sweet potatoes. Top with beef brisket. In a small bowl combine hoisin sauce, salsa, tapioca, and garlic. Pour sauce mixture over meat; spread evenly.
 

2.   Cover and cook on low-heat setting for 10 hours or on high-heat setting for 5 to 5-1/2 hours. Remove meat from cooker to a cutting board. Cut across the grain into slices. Serve cooking liquid and potatoes over beef. Makes 8 servings.

Chili Beef Stew

 Chili Beef Stew

Ingredients:

900 gr beef chuck, cut into 2.5cm/pieces
1  large red onion, coarsely chopped
4  cloves garlic, crushed
2  red peppers, seeded and cut into 2.5cm /pieces
2  red chilies, seeded and finally chopped
3  tbsps mild chili powder
1  tbsp cumin
1  tbsp paprika
850  pints stock/water
225  gr canned tomatoes, pureed
2  tbsps tomato puree
250  gr canned red kidney beans, drained
6  ripe tomatoes, peeled, seeded and diced
Pinch salt
Olive oil

Methods

= Pour about 75 ml olive oil into a large saucepan or flameproof casserole. When hot, brown the meat in small batches over moderately high heat for about 5 minutes/batch.

 

= Set aside the meat on a plate or in the lid of the casserole. Lower the heat and cook the onion, garlic, red peppers and chilies ±5 minutes. Add the chili powder, cumin and paprika and cook for 1-minute further. Pour on the liquid and add the canned tomatoes, tomato puree and the meat.

= Cook slowly ±2 hours. Add the bean ±45 minutes before the end of cooking time.

= When the meat is completely tender, add salt to taste and serve garnished with the diced tomatoes.

Serve :  6-8   

Swiss Steak

 Swiss Steak

Ingredients

    2  pounds boneless beef top round steak, cut 1 inch thick
    1  to 2 large red and/or green sweet peppers, seeded and cut into bite-size strips
    1  medium onion, sliced
    1 10.75-ounce can condensed cream of mushroom soup
    1  cup bottled salsa
    2  tablespoons all-purpose flour
    1  teaspoon dry mustard

    Cornbread or Mashed Potatoes (optional)

Methods:

1.    Trim fat from steak. Cut steak into 6 serving-size pieces. In a 3-1/2- or 4-quart slow cooker, place steak, sweet pepper, and onion. In a medium bowl, stir together soup, salsa, flour, and mustard. Pour over steak and vegetables in slow cooker.

2.    Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. If desired, serve with cornbread, or mashed potatoes. Makes 6 servings.

Beef Rendang

 Beef Rendang

 Ingre­di­ents :

1 1/4  liters Coconut milk from 2 old coconuts
1  Turmeric leaf, torn and knot­ted
5  Kaf­fir lime leaves
1  stalk Lemon grass, bruised
1–2  pieces Asam Gel­ugur
10  Red chilies, finely sliced
1  kg Beef, fat and sinew removed, cut into 3 cm cubes

Spices :

3  table­spoons Chopped galan­gal
1/2  table­spoon Chopped turmeric
1/2  table­spoon Chopped gin­ger
200 g  Red chilies
4  Shal­lots
Salt and sugar to taste

Methods:

1.    Sim­mer coconut milk with turmeric leaf, kaf­fir lime leaves, lemon grass, asam gel­ugur, sliced chilies and ground spices until the milk thick­ens and becomes oily.

2.    Reduce heat.

3.   Add beef and cook until tender.

4.    Stir occa­sion­ally until the spices dry and turn brown.

Oriental Beef Brisket

Oriental Beef Brisket

Ingredients

    1 lb. baking potatoes, peeled and cut into 1-inch cubes
    1 lb. sweet potatoes, peeled and cut into 1-inch cubes
    1 3- to 3-1/2-lb. fresh beef brisket, fat trimmed
    1/2 cup bottled hoisin sauce
    1/2 cup bottled salsa
    2 Tbsp. quick-cooking tapioca
    2 cloves garlic, minced

Methods:

1.    In a 5- to 6-quart slow cooker place baking potatoes and sweet potatoes. Top with beef brisket. In a small bowl combine hoisin sauce, salsa, tapioca, and garlic. Pour sauce mixture over meat; spread evenly.

2.    Cover and cook on low-heat setting for 10 hours or on high-heat setting for 5 to 5-1/2 hours. Remove meat from cooker to a cutting board. Cut across the grain into slices. Serve cooking liquid and potatoes over beef.

Makes 8 servings.

Thai-Spiced Chicken Kabobs

Thai-Spiced Chicken Kabobs

Ingredients

    1  small fresh pineapple ( 3 to 3-1/2 lb.)
    Nonstick cooking spray or cooking oil
    1  pound skinless, boneless chicken breast halves, cut into 1-inch pieces
    1  recipe Thai Brushing Sauce (see recipe below)
    1  tablespoon butter, melted
    1  tablespoon packed brown sugar (optional
    Hot cooked rice (optional)
    Fresh basil leaves (optional)


Methods:

1.    Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside.

2.    Thread pineapple pieces onto 4 long skewers,* leaving 1/4 inch space between pieces.

3.    Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once.

4.    In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings.

5.    Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup.

6.    Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and store separately in refrigerator.

Thai Chicken Stir-Fry

Thai Chicken Stir-Fry

Ingredients

    1  pound skinless, boneless chicken breast halves
    1/4  cup rice wine
    3  tablespoons reduced-sodium soy sauce
    2  tablespoons water
    1  tablespoon fish sauce (optional)
    1-1/2  teaspoons cornstarch
    1/2  teaspoon crushed red pepper
    1  tablespoon cooking oil
    1  teaspoon grated fresh ginger
    2  cloves garlic, minced
    1-1/2  cups bias-sliced carrots (3 medium)
    2  cups fresh pea pods, tips and strings removed, or one 6-ounce package frozen pea pods, thawed
    4  green onions, bias-sliced into 1-inch pieces
    1/3  cup dry roasted peanuts
    2  cups hot cooked rice

Methods:

1.    Cut chicken into 1-inch pieces; set aside.

2.    For sauce, stir together rice wine, soy sauce, water, fish sauce (if using), cornstarch, and red pepper. Set aside.

3.    Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger and garlic to wok; cook and stir for 15 seconds. Add carrot; cook and stir for 2 minutes. Add pea pods and green onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.

4.    Add half the chicken to hot wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken. Return all chicken to wok. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir in 1/3 cup peanuts. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. If desired, sprinkle with additional chopped peanuts. Makes 4 servings.

Chicken and Noodles

Chicken and Noodles

Ingredients

    1/3  cup rice vinegar
    1/3  cup thinly sliced green onions
    2  Tbsp. honey
    1  Tbsp. grated fresh ginger
    2  tsp. Asian garlic-chili sauce
    2 6-oz. pkg. refrigerated grilled chicken breast strips
    12 oz. dried udon noodles or whole-wheat spaghetti
    3  Tbsp. toasted sesame oil
    2  medium yellow, red and/or orange sweet peppers, cut in bite-size strips
    Fresh cilantro

Method:

1.    In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld.

2.    Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine.

3.    Put in to bowls. Top each with pepper strips and cilantro. Makes 6 servings.

Scallops in Curry Sauce

Scallops in Curry Sauce

Ingredients

    12  ounces fresh or frozen sea scallops
    1  cup water
    1  tablespoon cornstarch
    2  teaspoons soy sauce
    1  teaspoon sugar
    1  tablespoon cooking oil
    2  teaspoons grated fresh ginger
    4  cloves garlic, minced
    3  stalks celery, thinly bias-sliced (1-1/2 cups)
    2  medium carrots, thinly bias-sliced (1 cup)
    4 ounces fresh mushrooms, quartered (1-1/2 cups)
    4  green onions, cut into 1-inch pieces (2/3 cup)
    1  teaspoon curry powder
    2  cups hot cooked rice
    1/3  cup chutney

Methods

1.  Thaw scallops, if frozen. Cut any large scallops in half. Set aside.

2.  For sauce, in a small bowl stir together water, cornstarch, soy sauce, and sugar. Set aside.

3.  Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add celery and carrots; stir-fry for 2 minutes. Add mushrooms and green onions; stir-fry for 1 minute. Sprinkle curry powder over vegetables. Stir-fry for 1 minute more or until vegetables are crisp-tender. Remove vegetables from the wok.

4.  Add scallops to the hot wok. Stir-fry about 2 minutes or until scallops turn opaque. Push scallops from the center of the wok.

5.  Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Gently stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice, chutney, and, if desired, pita wedges. Makes 4 servings.

Salmon Burgers With Basil Mayonaise

Salmon Burgers With Basil Mayonaise

Ingredients

    1  beaten egg

    3/4  cup soft whole wheat bread crumbs (1 slice)

    4  teaspoons snipped fresh basil

    1/4  teaspoon pepper

    1 6-1/2-ounce  can skinless, boneless salmon, drained and flaked

    1/2  medium carrot, finely shredded (1/4 cup)

    1/4  cup finely shredded Gruyere or Swiss cheese (1 ounce)

    2  tablespoons mayonnaise or salad dressing

    1  tablespoon dairy sour cream

    2  teaspoons snipped fresh basil

    1  teaspoon finely shredded lemon peel

    3  lettuce leaves

    3  slices rye or whole wheat bread, toasted

    Tomato wedges (optional)

Mwthods:

1. In a large mixing bowl combine egg, bread crumbs, 4 teaspoons basil, and pepper. Add salmon, carrot, and cheese. Mix lightly. Shape salmon mixture into three 3/4-inch-thick round patties.

2. Place salmon patties on a lightly greased baking sheet. Broil patties about 3 inches from the heat about 8 minutes or until heated through and light brown, carefully turning patties once after 4 minutes.

3. Meanwhile, for the basil mayonnaise, combine mayonnaise or salad dressing, sour cream, 2 teaspoons basil, and lemon peel.

4. Place a lettuce leaf on each slice of toasted bread. Top each with a salmon burger and some of the basil mayonnaise. Serve with tomato wedges, if desired. Makes 3 servings.

5. Make-Ahead Tip: Prepare burgers; but do not broil. Cover and chill up to 4 hours. Prepare mayonnaise. Cover and chill up to 4 hours. Broil burgers and serve as above.

Fish Tostadas with Chili Lime Cream

Fish Tostadas with Chili Lime Cream

Ingredients

    1  lb. fresh tilapia or cod fillets
    1/2  tsp. chili powder
    1  lime, halved
    1/2  cup sour cream
    1/2  tsp. garlic powder
    8 6-inch tostada shells
    2  cups shredded cabbage mix
    1  avocado, halved, seeded, peeled, and sliced (optional)
    1  cup cherry tomatoes, quartered (optional)
    Bottled hot pepper sauce (optional)

Methods

1. Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.

2. Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.