Balinese Spiced Chicken

500g Chicken thigh meat
1 tbls peanut oil
3 Asian shallots sliced thinly
1 Garlic clove chopped finely

Pounded Spices
5 thin slices galangal
2 tsps chopped coriander roots and stalk
1/4 tsp cumin powder
3 pieces candlenuts
½ tsp white pepper

400ml coconut cream
½ tsp dried turmeric
1-2 tbls grated palm sugar
½ tsp Asian chicken stock powder
1 tsp green curry paste
2 small red/green chillies sliced
3 potatoes peeled and cut into pieces
2 salam leaves
¼ tsp dried nutmeg powder
1 clove

Using a pestle and mortar pound the candlenuts, galangal, coriander, cumin and white pepper into a smooth paste.

In a wok, heat the oil and fry the garlic and Asian shallots until golden. Add the spice mixture and fry until fragrant 1-2 minutes.
Add the chicken and coat with the spices until sealed. Add the potatoes and mix through and cook for 3-5 minutes until fragrant.
Add the coconut cream, and all other ingredients and stir through gently until well incorporated.
Leave to cook for 30-40 minutes until chicken is tender and sauce has thickened slightly.
If the curry gets too dry during cooking, you can add small quantities of milk, coconut milk or water.
Serve with Asian Roti bread and steamed jasmine rice.

Be Celeng Base Manis (Pork in Sweet Soya Sauce)

This is a perfect Indonesian dish to wow your friends at a dinner party. It’s rich and sticky and best served with a green veg steamed or stir fried and plain rice.
Technique Tips
It can be made in advance and in fact requires long slow cooking and cooling which enhances the flavour. Use a wide top pan so that you achieve the reduction of the liquid each time you heat and cool the contents and never cover the pan. Use second grade pork like neck or shoulder not the lean cuts which will dry out during the long cooking time. The key is to add the liquid gradually throughout the process so never cook in one go if you want to achieve the best results. I was taught to cook this in an outdoor kitchen in Bali at the Bumbu Bali Cooking School where we cooked up almost 12 recipes in a day! Next time you visit Bali, I recommend a days cooking there, you will certainly learn from the best.
2 tbls Coconut Oil- this is available in jars from the Asian supermarket
5 shallots , peeled and sliced
5 cloves of garlic peeled and sliced
600g boneless pork leg , shoulder or neck cut into 2cm cubes
8cm Ginger peeled and sliced
4 tbls Kepas Manis- (Sweet soya Sauce) ABC brand is best.
2 tbls Dark Soya Sauce
1 tsp Black peppercorns
2 cups Chicken Stock
6-10 birds eye chillies left whole
1.    Heat coconut oil in a heavy wide top saucepan. Add shallots and garlic and sauté for 2 min over medium heat or until lightly coloured.
2.    Add pork and ginger, continue to sauté for 2 more mins over high heat. Add sweet and salty soya sauce and crushed black pepper, continue to sauté for 1 min.
3.    Pour in a little of the chicken stock , add the chillies and simmer over med heat for aprox 1 hour in total, but allow to cool down and stop cooking twice during this process and top up with chicken stock out of the allowance each time.
4.    When cooked there should be very little sauce left and the meat should be shiny and dark brown. If the meat becomes too dry during cooking, add a little chicken stock.

Chicken And Galangal Soup- Tom Kha Gai

5cmx2cm piece fresh galangal, peeled and cut into thin slices
2cups(500ml) coconut milk
1 cup(250ml) chicken stock
4 fresh kaffir lime leaves torn
1tbls finely chopped fresh coriander roots
500g chicken breast fillets cut into thin strips
1-2tsp finely chopped fresh red chillies
2tbls fish sauce
11/2 tblsp lime juice
3tsp palm sugar
4 tblsp fresh coriander leaves

1.    Place the galangal in a saucepan with the coconut milk, stock, lime leaves and coriander roots. Bring to boil, reduce heat and simmer 10 mins.
2.    Add chicken and chilli to pan and simmer 8min more.
3.    Stir in fish sauce, lime juice and palm sugar and cook 1 min.
4.    Stir in coriander leaves and serve immediately.

Pearl Tapioca Pudding With Coconut Cream And Palm Sugar

Serves 6-8

4 Tb small tapioca
110ml cold water
450ml coconut milk plus extra to serve
4 Tb sugar
225ml cold milk
1 ripe rockmelon or honeydew, diced neatly

1 cup chopped palm sugar
1/3 cup water

Soak the tapioca in the water for 45 mins.  Drain.  Combine the coconut milk, sugar and tapioca in a saucepan and bring to the boil.  Simmer for 10mins.  Add the cold milk and then chill in a serving bowl.

To make the palm sugar syrup, place the palm sugar in a saucepan with 1/3 cup water.  Dissolve the palm sugar on a low heat and simmer for 2 mins.  Strain and cool.

To serve, spoon the tapioca into small bowls.  Spoon a good amount of melon on top, spoon over some coconut and then drizzle with plenty of palm sugar.

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.

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.


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.

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

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.

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

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.

Sticky Rice Staff forage for Porcini mushrooms

After a cold and rainy night in the Adelaide Hills, an exciting discovery is waiting for you.

That’s right, mushrooms. Specifically- Porcini mushrooms.

If you don’t know what they are, Porcinis are brown capped mushrooms with thick and white stalks. Their distinctive size, shape and smooth texture makes it the perfect ingredient to your dish.

While they are delicious, they are expensive. A kilo of porcini mushrooms can sell for approximately $120 a kilo. But why spend that much money, when foraging for them is free?

There is something innocent and care-free about foraging for mushrooms.  Foraging is a great activity to do with the kids if you want to get them out of the house. It’s a simple past time that is often overlooked.

My two co-workers and I managed to find 10 porcini mushrooms in just one area of the woods. None of us had foraged before (so believe me, you don’t have to be an expert to do it).

Emily, Daniel and Orla from Sticky Rice Cooking School

That being said, if you’ve never foraged before, it’s best to go with someone who is knowledgeable about mushrooms. While porcinis are very unique, the last thing you want to do is to pick a mushroom that is poisonous. We were fortunate to have Emily as our mushroom guru, but if you don’t know someone who is a porcini expert, the internet is a great tool for retrieving more information.

So, take a drive up to the Adelaide Hills after a crisp, wet day with the family and go wandering amongst the beautiful autumnal trees. While you take in the beautiful and vibrant colours, take a closer look at the earth. Search for the hidden mounds of dirt and be careful where you step.

When you find your porcinis, drive home, kick off your shoes and start cooking up a beautiful dish. I can assure you; it will be a memorable one. Afterall, nothing beats fresh and local produce that you pick yourself.  If you need inspiration for a mushroom dish, we have one here just for you. Happy foraging.

Here is a link if you want to find more information about Porcini:

Mushroom and goats cheese tarts


1 kg mushrooms-sliced

¼ cup olive oil

2 onions small dice

2 cloves garlic

250ml white wine

Salt and pepper to taste

200ml thickened cream

1 bunch thyme chopped

Frozen puff pastry- slightly defrosted for use.

Goats cheese



Sauté off onions and garlic in olive oil.


Add mushrooms and cook till liquid dries up-optional porcini at this time too- but not the liquid.


Add wine reduce till almost gone.


Add cream and thyme, and-to taste a little of the porcini liquid.


Bring to boil reduce slightly, season with salt and pepper- remove from heat and cool before use.


Cut rounds of puff pastry to line individual tart tins, fill with cooled mushroom mixture and crumble goats’ cheese on top.


Bake 200oC till golden brown, serve with onion relish and rocket salad.