Peanut Sauce

A delicious sauce to use as a dip or with beef, chicken or pork. We served this with Cassava crackers and carrot and cucumber sticks at our Riverland Field day Demos. It was a big hit so we are posting the recipe.

Makes 1.5 litres

8 red shallots or 1 red onion

4 cloves garlic

2 stalks lemongrass

5 large red chillies

30g palm sugar

4 lime leaves

peanut oil for cooking

500g toasted peanuts

500ml tamarind water

800ml coconut milk

310ml sweet thick soy

Peel and roughly chop the onions, garlic and lemongrass. Roughly chop the chillies and palm sugar. Shred the lime leaves. Place all into a mortar and pestle or food processor and blend to a fine paste.

In a large saucepan heat the oil and then add paste. Fry the paste until it is fragrant, about 10 minutes, stirring frequently. Place the peanuts into the food processor and blend until coarsely chopped. Add peanuts to the paste along with the tamarind water and coconut milk. Stir to mix all together and let the sauce simmer until it thickens, about 20-30 minutes. Add the soy and check for seasoning. If needed some fish sauce can be added. Also if sauce is too chunky it can be blended to smooth it out.

Some Pics below of the Riverland inter-school challenge with Chef Genevieve Harris mentoring the kids as they cooked their competition dish. The level of cooking skill of these kids was inspiring! Well done to both teams on an amazing job. A big thank you also to the TAFE pupils who volunteered to help out with the cooking demos on stage over the 2 days. You were incredible.


Prawn Dumplings in a Coconut & Lemongrass Soup

For the Dumplings:

200g                          green prawn meat

1                                  coriander root, cleaned and chopped

1                                  green spring onion, finely chopped

1 teaspoon                light soy sauce

1/2 teaspoon            sesame oil

32                               wonton skins

beaten egg

Chop prawn meat finely and combine with coriander root, spring onion, soy sauce and sesame oil.. Mix well to combine.

Place a heaped teaspoon in the centre of wonton wrapper, brush edges with egg and fold into a parcel. Refrigerate on a tray until ready to cook.

For the Tom Kha Broth:

500 ml                     coconut milk

250 ml                     chicken stock

75 ml                        fish sauce

75 g                           palm sugar

2 stalks                     lemongrass, trimmed and cut into 5cm pieces

5 slices                     peeled galangal

2 tablespoons         roasted chilli paste

100 ml                      lime juice

coriander leaves to garnish

green spring onions, thinly sliced to garnish

In a saucepan combine the coconut milk, fish sauce, palm sugar, lemongrass, galangal and roasted chilli paste.

Bring to the boil and simmer for 10 minutes for the flavours to infuse.

Stir in the lime juice.

To Assemble:

Bring a large pot of water to the boil and cook the wontons until they rise to the surface.

Remove with a slotted spoon ad divide between bowls.

Ladle over the broth and garnish with coriander leaves and spring onion.

Recipes Uncategorized

Pad Ka Prao- Stir Fried Pork Mince with Basil


A quick Stir fry pork mince dish which packs a punch. Authentically Thai and will become a family favourite.

Serves 4

2 tablespoons oil

400g ground pork

½ cup snake bean, cut into 3 cm

1 cup holy basil leaves or substitute sweet basil


5 cloves of garlic, peeled

5-10 small red chilies (or however many you can tolerate)

1 medium to large red chilli

1 tablespoon shallot, finely chopped or fried shallot


15ml fish sauce

30ml thin/light soy sauce or seasoning sauce (such as Golden Mountain sauce”)

15ml ABC sauce

15ml oyster sauce

1 tablespoon or more water (optional)

Pound chilies first in a mortar and pestle and then add the garlic and shallot until you get a coarse paste.

In a wok, heat up the vegetable oil over medium-high heat. Add the paste to it and fry until fragrant.

Add the pork to the wok and break it up with the spatula into small pieces. Add the beans and stir well.

Add the sauce ingredients and correcting seasoning as needed. Keep stirring until the sauce becomes slightly thicker.  If it’s dry, add some water.

Before turning off the heat, add the basil leaves to the mixture and give it a couple of stirs. We only want to wilt the basil with the residual heat that is still in the pan.

Serve the pork dish along with steam rice and Thai-style crispy fried egg on top of the pork mixture.  Serve with Nam pla prik.

Thai style Crispy fried egg

1/4cup oil

2 to 4 eggs

Heat the oil in a wok.

Crack the eggs in the oil and fry until the eggs become golden.

Do not turn them over.

The egg yolk should not be runny but it’s should be gooey.

Take the eggs out of the wok and set them aside.

Nam Pla Prik (Fish Sauce with Chili)

1/4cup fish sauce

2 cloves of crushed garlic,

5 tablespoons lime juice

5 or more small green and red chillies

1 sliced golden shallot, optional

Place the all ingredients in a bowl.


Pumpkins are in season!


Cooking Journeys for Food Lovers…..

Siam Adventure with Kelly Lord- next class 7th July 2011 6pm- bookings now open


Crispy prawns cakes w kaffir lime & tamarind caramel; Grilled chicken & green pawpaw salad w roasted chilli & shallot dressing; Yellow curry paste; Braised yellow curry of wagu beef w pickled ginger & Thai basil; Roasted pumpkin & coriander salad w cashew nuts.

Caramelised Pumpkin Salad w Coriander & Cashews

Serves 4-6 as Part of a Banquet

400 g                                     pumpkin, skin on cut into wedges

3 tablespoons                        dark palm sugar

1 tablespoon                          coriander seeds

50 ml                                     peanut oil

1 tablespoons                         salt

1/2 tablespoon                       white pepper

2                                             red chilli deseed & sliced

1/2 cup                                  coriander leaves

1/4 cup                                  cashew nuts roasted & crushed

Mix all ingredients together & roast in an 200c oven for 20-25mins turning through the cooking.

Toss with coriander, chilli & Nuts. Serve as a side dish.


Crush 2011 Sticky Rice Cooking School Recipes

Thank you to everyone who braved the 42 degree heat of last Sunday at Crush 2011 when Sticky Rice Cooking School, with teaching Chef Ali Seedsman, demonstrated 2 delicious recipes during the day at Nepenthe Winery.

As promised the recipes have been updated here for you all to enjoy and for those of you who need a bit more guidance, you might like to come along to the full length cooking classes with Chef Yukiko Anschutz  whose classes Taste of Asia and Stars of Siam include these recipes amongst others.

Chicken Laksa- Taste of Asia Class- Chef Yukiko Anschutz

Serves 4

100g dried rice noodle

100g bean sprouts

4 pieces fried bean curd, cut in a half

250g chicken breast fillets


1 teaspoons coriander seed, roasted

1 teaspoons cumin seeds, roasted

1 teaspoon sea salt

2 fresh medium size chilies (deseeded)

3 candle nuts

25g galangal

25g fresh ginger

5 cloves garlic

15g fresh turmeric or 1/2 tablespoon of turmeric powder

1/2 ( 50g) red onions

1/2 teaspoon chili powder

10g roasted shrimp paste

25ml or more vegetable oil

800ml chicken stock

250ml creamy coconut milk (chef choice brand)

2 stalks lemongrass, bruised

4 kaffir lime leaves, de-veined

15 curry leaves

15ml light palm sugar

30ml or more fish sauce

To make laksa paste

Pound all spices together and add salt and chillies to pound together.  Add remaining ingredients in the order they are listed, reducing each one to fine paste before adding next.

To make laksa soup

Heat 20ml of oil in a pot and fry the laksa paste with reduced heat for several minutes until fragrant.

Add chicken stock, kaffir lime leaves, curry leaves and lemon grass.  Bring to the boil, then cover and simmer for 20 minutes.  While the stock is simmering, add chicken breast fillets in the stock. Take the chicken out when it cooked.

Remove lemon grass and all leaves.

Add coconut milk, fried bean curd and adjust the flavor by adding more salt, sugar or fish sauce to taste. Simmer the soup until ready to serve.

In another pot, bring 3 litres of water to the boil.  Precook the noodles and bean sprouts.  Place them into individual serving bowls.

Slice the cooked chicken fillets and serve on top of the noodles.

Pour a generous serve of the hot Laksa soup with a piece of bean curd into each bowl.

Garnish with Vietnamese mint, coriander leaves, fried shallots and chilli.

Sweet Pork and Peanut- Stars of Siam Class- Chef Yukiko Anschutz

(Makes about 24)

2 cloves or more of chopped garlic

1 tablespoon chopped fresh coriander roots

1/4 teaspoons cracked black pepper

2 tablespoons oil

250g minced pork

1/4 cup crushed unsalted roasted peanuts

2 tablespoons fish sauce

2-3 tablespoons palm sugar

Pound the garlic and coriander roots and black pepper together.

Heat oil in a wok and fry the mixture on a low heat for a few minutes.

Add the pork and seasoning with the nuts and continue to stir fry until mixture is well cooked.

Serve on Lettuce or with Cassava Crackers

News Recipes

Laarb Salad Recipe

Thanks to everyone who came to watch Jordan Theodoros demonstrate this spicy Thai Laarb Salad at the Oz Asia Moon Lantern Festival Last night.

Here is the recipe as promised.

Chicken Larp
150 grams minced chicken
1 pinch salt
50 ml water
1 pinch of sugar
1 pinch of white pepper
1teaspoon chilli powder
½ teaspoon crispy garlic
Fish sauce to taste
1 juicy lime
2 peeled sliced shallots
1 sliced spring onion
1 small bunch corriander,picked
1 small bunch mint, picked and torn
1 finely sliced lemongrass stick
2 tablespoons ground roasted sticky rice
Raw cabbage, witlof, cucumber and any other cooling vegetables to garnish.

In a small pot simmer the chicken together with the water, salt, sugar, white  pepper,chilli powder, crispy garlic and a splash of fish sauce, until it is cooked through, stirring at all times so it doesn’t clump together.
Remove from the heat and add the lime juice. Taste a little, the flavour should be hot, sour and salty.
Mix through the shallots, spring onion, corriander, mint and lemongrass and present on a serving dish.
Sprinkle over the ground rice, and serve alongside lengths of cucumber, witlof, cabbage or any cooling vegetables you can find.
*note: to make roasted rice, pan roast sticky rice which has ideally been soaked previously, until it becomes slightly golden and fragrant, then grind it to a powder.


Natural oysters with exotic flavours

Garlic chilli dressing with oysters (1doz)
40ml fish sauce
50ml lemon juice
5ml Garlic Chilli sauce
1½ Tab sugar (caster sugar)
1 Tab each of mint leaves, basil leaves (slice very finely), and coriander leaves
Lime and chilli pickle with oysters (1doz)
3 Tabs COR BLIMEY Lime and chilli pickle
60ml freshly squeeze lime juice
1 Tab sliced fresh mint leaves
Chilli, lime and coriander dipping sauce with oysters (1doz)
3 Tabs Passionate foodie’s coriander dipping sauce
1/2 to 1 Tab fish sauce
1/2 tab lemon juice
1 Tab chopped fresh coriander leaves



540ml short grain rice
Sushi Dressing for 3 cups of cooked rice
120mls Rice vinegar or Malt vinegar “Mitsukan”
2 Tablespoons + 1 teaspoon Sugar
3 teaspoons Salt
Combine the seasoning for the Sushi dressing in a saucepan, and let it boil until sugar is
dissolved. Mix the dressing with hot rice. (Fan the rice with fan while mixing sushi
rice with cutting motion). Cover the sushi with damp cloth.
Califorunia maki (California roll)
(Makes about 4 rolls)
4 cups cooked sushi rice
4 sheets Nori
1 cucumber
4-6 cooked prawns
1 egg roll (Dashi maki tamago)
1 avocado
1 smoked trout steak
1 cooked chicken fillet with teriyaki flavour
Tobbiko (fish eggs)
Green oak Lettuce leaves
Wasabi paste
1 Tab vinegar (for washing hands)
1 Tab Tamari soy sauce (for dipping sauce)
Roasted sesame seed
Cut a cucumber, avocado and egg roll into long strips, the same size as the width of
Nori sheet.
De-vein cooked prawns and straighten. Cut the smoked trout and chicken teriyaki fillet
into strips.
Mix water and vinegar to dampen your hands.
Place one sheet of Nori on to a Sushi mat. Place one handful of sushi rice on to the Nori
and spread the rice ¾ of the way over the Nori, leaving the end furthest away clear.
Arrange 3 t o4 kinds of each filling across the width of the Nori in the centre. Smear a
little mayonnaise over the filling. Holding the ingredients firmly in place, roll up the
Nori with the rolling mat, starting with the edge nearest you. Press firmly and remove
from the mat. Cut into 8 to 10 pieces. Serve with Tamari soy sauce and Wasabi
paste if you like.
Inside out Sushi as was demonstrated at the Adelaide Showground Farmers Market.
Simple Teriyaki chicken for sushi
4 tsps sugar
1/4 cup mirin
1/4 cup sake
1/2 cup Japanese soy sauce
2 chicken thigh fillets
20 ml vegetable oil
Marinate the chicken fillets in the combined sauces for least one hour. Sear the
marinated chicken fillets both side in a frying pan, then add the marinate sauce on to the
chicken. Simmer for approximately 7minute until chicken is cooked.


Dashi maki tamago (omelet)

4 eggs
90 ml dashi
2 ¼ white sugar
1 Tbsp sake
1 Tbsp mirin
Pinch salt
Cooking oil
Heat the stock, sugar, sake, mirin and salt in a pot, stirring until the sugar is dissolved.
Let cool. Beat the eggs well and stir in the stock mixture. Heat oil in a non
stick-frying pan. Over medium heat, pour in a quarter of the egg mixture. When the
surface begins to dry, fold it in thirds. Push the folded egg to one end of the pan.
Pour another fourth of the egg mixture all around the pan, underneath the cooked egg as
well, and fold in thirds again when ready. Repeat until all the egg is cooked. Shape
the egg using the corners of the pan.


Recipes from Meadows Fair

As promised I have posted the recipes that we enjoyed at the Meadows Fair last weekend. Chef Ali Seedsman inspired many as she demonstrated and talked you through these recipes. Tastings were also a hit and there were very few left overs! See you next time.

Dipping sauce

2 coriander roots
1clove garlic
2-3 long red chillies
4 tblsp sugar (castor sugar)
Juice 3 limes
2tblsp fish sauce
3 shallots
Pinch Salt
Pinch White pepper

In a mortar and pestle pound coriander roots with garlic, salt and pepper. Add long red chillies and pound roughly, followed by shallots, sugar, lime juice and fish sauce. Taste for seasoning. It should be hot, sour, sweet and salty.


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