Steamed Fish Fillets with Spring Onion & Ginger Dressing
Ingredients
4 x 100g firm white fish fillets (blue eye, rock ling, snapper)
1/3 cup water
2 tablespoons Chinese cooking wine (or dry sherry)
1 small knob of ginger, finely sliced
1 bunch Chinese broccoli (gai larn), washed and cut into 5cm lengths
Method
Combine all sauce ingredients and leave to stand while preparing the fish.
Put fish into a shallow heatproof bowl that will fit inside the steamer basket with space around the edges to put the vegies. Pour the water and cooking wine over the fish and sprinkle with ginger. Put the bowl into a Chinese bamboo steamer, position over the wok or large saucepan filled with boiling water and steam, covered for 5-6 minutes.
Remove lid (very carefully, steam causes very nasty burns!) and place gai larn around the outside of the fish. Cover and steam for a further 2-3 minutes or until the vegies have steamed and the fish is cooked.
Remove the vegies and place on a serving platter. Put the fish on top and retain any juices in the bowl. Combine these juices with the sauce. Pour over the fish and serve immediately with steamed rice.
Pad Thai so yum!!!
Ingredients:
150 g dried rice stick (3-5mm wide)
30ml tamarind water
30ml fish sauce
60g palm sugar
2 tablespoon peanut oil
1 clove garlic, minced
1 red shallot, finely chopped
1 egg
30g dried prawns (shrimps) rinsed under cold water and dried
60g fried bean curd cut into 1cm cubes
1½ cups bean sprouts
Pinch chilli powder
2 tbsp garlic chives, chopped into 2cm lengths
½ cup roasted peanuts, chopped
½ lime in wedges
Coriander, to garnish
Method:
Soak the noodles in cold water for 2 hours to soften yet remaining still quite firm (the noodles will soften completely when cooked).
Heat the sugar, tamarind water and fish sauce together until sugar has dissolved (2-3 minutes), set aside.
Fry garlic and shallot in peanut oil until beginning to colour.
Add the egg and scramble in the wok.
Immediately add the dried shrimps and tofu and stir for 30 seconds before adding the drained noodles.
Mix quickly for 10seconds then add the sauce and stir fry until the noodles soften and wilt completely.
Finish with the half the bean sprouts, chilli powder and chives.
Serve on a flat plate topped with the remaining bean sprouts and coriander, with the peanuts and lime to one side.
Prawn Laksa
Ingredients:
½ cup peanut oil
1 quantity recipe spice paste (see below)
6 cups water
2 cups coconut cream
2 tablespoons sugar
Salt to taste
500g packet thin fresh yellow noddles (hokkien)
150g bean sprouts
600g green prawns, peeled and wok fried (cooked through)
12 pieces of fried tofu
Garnish:
1 continental cucumber, de-seeded and very thinly sliced
3 eggs, whisked and made into thin omelettes, then shredded
2 red chillies, very thinly sliced
2 spring onions, finely sliced on the angle
¼ bunch Vietnamese hot mint (daun kesum)
Spice paste
10 red chillies
2 birdseye chilli
8 shallots
1 lemon grass, white part only
4cm galangal, peeled
1cm fresh turmeric, peeled
1tsp dried shrimp paste
Method:
Chop and blend all of the spice paste ingredients, adding a little of the oil if necessary so paste keeps turning and blending.
Heat the remaining oil in a wok and gently fry the spice paste for ten minutes.
Add the water and bring to the boil.
Add coconut cream, sugar and salt. Reduce heat add the tofu and simmer for 15 minutes.
To serve, plunge noodles in boiling water for a few seconds and divide between the six bowls.
Top the noodles with prawns and bean sprouts. Pour soup over the top and garnish each with a little of the cucumber, chilli, omelette, spring onion and Daun Kesum.
Salt And Pepper Squid Our fave!
1kg squid Tubes, halved lengthways
150g rice flour
100g cornflour
1 tablespoon salt flakes
2 tablespoon ground white pepper
2 teaspoons castor sugar
4 egg whites, lightly beaten
Oil, for deep-frying (approx 2 litres)
Lemon or lime wedges, for serving
Method:
Open out the squid tubes, wash and pat dry. Lay on a chopping board with the inside facing upwards. Score a fine diamond pattern on the squid, being careful not to cut all the way through. Cut into pieces about 5 x 3 cm. alternatively, keep the tubes whole and slice into rings or cut open as above and slice into strips.
Combine the rice flour, cornflour, salt, white pepper and sugar in a bowl. Dip the squid into the egg white and then into the flour mixture, shaking off any excess.
Fill a deep-fat fryer or large saucepan one-third full of oil and heat to 180C (350F), or until a small cube of white bread dropped into the oil turns golden brown in 15 seconds. Cook batches of the squid for 1-2 minutes, or until the flesh turns white and curls. Drain on paper towels. Serve with lemon wedges.
Stuffed Mushrooms
Ingredients:
6 large open cup field mushrooms, stems removed and finely chopped
½ bunch of continental parsley (roughly chopped)
1 red capsicum, finely diced
1 large brown onion (finely diced)
1 cup of fresh breadcrumbs
1 cup of Parmesan cheese (grated)
Salt and pepper
½ cup Parmesan, extra
½ cup fresh breadcrumbs, extra
Olive oil (for sautéing)
Method:
Preheat oven to 180°C
Fry the diced onion, chopped mushroom stems and capsicum in a little oil. Remove from heat and add breadcrumbs, Parmesan and parsley. Mix together (you may want to use an egg to bind the mixture), but it is not vital
Stuff the large cup mushrooms with the mix, top with mixed extra parmesan and breadcrumbs and cook in a pre-heated oven for approximately 30 mins or until topping is golden and mushrooms are tender.
Remove the stuffed mushrooms from the oven and serve with a green salad.
Chickpea Curry
Ingredients:
1 can Moroccan chickpeas, drained
1 can tomatoes
1 onion
2 cloves garlic
1 fresh chilli, chopped finely
½ tsp fresh ginger
½ tsp cumin
½ cup chicken stock
½ cup natural yoghurt
Method:
Heat oil in pan and fry onion, garlic, chilli and ginger until soft.
Add cumin and stir.
Add chickpeas, stock and tomatoes and simmer for 20 minutes.
Stir in yoghurt prior to serving.
Serve with rice.
Dhal Tadka
(Lentils cooked with onions, tomatoes, mustard seed and garlic)
Ingredients:
Water
2 Cups Red Lentils
1 Onion
½ cup chopped tinned tomatoes
Oil
2 cloves of garlic – crushed
½ tsp crushed ginger
Coriander Leaves
Curry leaves
Salt
1 tsp mustard seeds
Mixed Spices (cumin Seeds and Whole Red Chilli)
Method:
Wash then soak lentils for 4 hours
Boil lentils for 30 minutes or until soft.
Add oil to pan and fry onion until golden.
Add mustard seeds and fry for 3-4 minutes.
Add garlic and ginger fry a further 1 minute.
Add remaining mixed spices and fry a further 2 minutes
Add tomatoes and curry leaves.
add lentils and stir through. Season with salt if required.
Bring to boil and serve garnished with coriander leaves.
Green Lentil Curry
Ingredients:
2 cups Green Lentils (*always wash lentils before cooking)
2-3 cups hot water
1 cup crushed tomatoes
1 tablespoon of oil
1 onion finely chopped
½ teaspoon crushed ginger
½ teaspoon crushed garlic
1 teaspoon Turmeric
1 teaspoon Coriander ground
1 teaspoon Cumin ground
1 teaspoon Garam Masala
Salt to taste
Optional:
1 fresh green chilli with stem chopped off
Or
¼ teaspoon of chilli powder
½ Green capsicum sliced
Method:
Put lentils on to cook in a saucepan with water, crushed tomatoes and salt to taste and garam masala, bring to boil and cover. (If you wish to add capsicum and or whole green chilli you may do so at this point).
Reduce heat to low and cook for required amount of time (*see notes below).
Lentils should be cooked so they are whole and soft inside (not mushy). This dish should be fairly thick (like a very thick soup).
In another saucepan fry sliced onions till golden add ginger and garlic fry for about 2 minutes, then add turmeric, coriander ground and cumin ground (and chillies if you wish), fry on low heat for approximately 2-3 minutes stirring constantly. Take care not to burn spices. Add this to cooked lentils and stir through.
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