500g Chicken thigh meat
1 tbls peanut oil
3 Asian shallots sliced thinly
1 Garlic clove chopped finely
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
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.
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.
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.
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.
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.
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.
2 coriander roots
2-3 long red chillies
4 tblsp sugar (castor sugar)
Juice 3 limes
2tblsp fish sauce
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.
90 ml dashi
2 ¼ white sugar
1 Tbsp sake
1 Tbsp mirin
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
4-6 cooked prawns
1 egg roll (Dashi maki tamago)
1 smoked trout steak
1 cooked chicken fillet with teriyaki flavour
Tobbiko (fish eggs)
Green oak Lettuce leaves
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
De-vein cooked prawns and straighten. Cut the smoked trout and chicken teriyaki fillet
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.
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
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.
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.
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.
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 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
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.