Vietnamese Braised Chicken (or Duck) with Ginger

Serves 4
Prep & Cook time : Approx 2.5 hrs (50 mins cooking + 1 hr marinating + 30 mins prep)

Ingredients:

• 4 inches / 10 cms Fresh Ginger Root, peeled and cut into thin strips
• 3/4 tsp Salt
• 1 Fresh Duck (about 2 kg) or Chicken - Though I prefer to use just thighs & legs as they are less dry
• 2 tbsp Oil
• 2 tbsp Fish Sauce
• 1 tbsp Sugar
• 2 Cups Boiling Water
• 1 Long Red Chilli, deseeded and finely sliced
• 1 tsp Ground White Pepper

Instructions:

• Rub 1/2 of the ginger and the 3/4 tsp salt all over the duck pieces.
• Let rest in the fridge for 15 mins. Then rinse and drain. At this point, ensure the duck is cut in a number of large piece (eg. one leg).
• Heat the oil in a wok over medium heat until hot. Pan fry the duck pieces until brown, about 7 mins on each side. Set aside.
• Drain all remaining oil in the wok apart from 1 tbsp. Reheat the wok on medium heat.
• Stirfry the ginger for 1-2 mins, until fragrant. Add the fish sauce and sugar. Mix well and add the duck back in. Coat evenly and add in the boiling water.
• Add the chilli and pepper, mix well and simmer covered for about 30 mins.
• Reduce the heat to low, simmer uncovered for another 30 mins, stirring occasionally, until the duck is tender. Remove from heat so as not to overcook.

Vietnamese Fish Sauce Roast Chicken

Serves 4

Ingredients:

• Whole Chicken
• 1/3 Cup Fish Sauce
• 1 Bunch Coriander, stems and leaves roughly chopped, a few extra leaves set aside for serving
• 1 Garlic Clove, finely chopped
• 2 tbsp Caster Sugar
• 1 Red Chilli, seeds removed, sliced diagonal
• Juice of 1 Lemon

Instructions:

• Preheat the oven to 200C.
• In a large marinade bowl, combine all the ingredients (apart from the chicken). Set aside.
• Prepare the chicken by carefully running your hand under the skin of the breast, thighs and legs, without tearing the skin. Rub the marinate across that area under the skin and then overtop as well.
• Place the chicken on a roasting pan over a rack to let the juices run out.
• Roast, basting the chicken with the pan juices every 15 mins, for 1 hour 15 mins until glazed and cooked through.
• Add 1/4 cup water after 30 mins.
• Remove the chicken when the skin is dark and caramelised.
• Loosely cover with foil and rest for at least 10 mins.
• While the chicken is resting, scrape and pour the pan juices into a pan. Thicken as/if needed prior to serving with the chicken.
• Garnish with pan sauce gravy and coriander leaves.

Vietnamese Lemongrass Tamarind Chicken

Serves 4
Prep 15 mins + 30 mins to marinate + 10 mins to cook.

Ingredients:

• 500g Boneless Chicken Thighs, cut into bit-sized pieces
• 2 tbsp Cooking Oil
• 3 Cloves Garlic, minced
• 1 Long Red Chilli, deseeded then chopped finely
• 1 Small Red Pepper, deseeded then cubed
• 125ml (1/2 Cup) Chicken Stock
• 2 tbsp Tamarind Juice
• 1 tbsp Sugar
• Sprigs of Coriander Leaves, to garnish

Ingredients for the Marinade:

• 1 1/2 tbsp Fish Sauce
• 1 tbsp Sugar
• 2 tsp Dried Chilli Flakes
• 1/4 tsp Freshly Ground Black Pepper
• 1 Stalk Lemongrass, thick bottom part only, blended finely in a food processor

Instructions:

• Combine the marinade ingredients in a large bowl and mix well.
• Place the chicken pieces in the marinade and coat well.
• Cover and allow to marinate for 30 mins.
• Heat the oil in a wok over medium heat, stir-fry the garlic for 1-2 mins until fragrant and golden brown. Add the chiken, chilli and bell pepper, increase the heat to high and stir-fry until the chicken is browned, for about 2 mins.
• Reduce the heat to medium, add the chicken stock, tamarind juice and sugar and bring the mixture to a boil.
• Simmer uncovered about 3 mins, stirring occasionally, until the chicken is tender and cooked.
• Transfer to a serving platter, garnish with coriander leaves and serve wth steamed rice.

Vietnamese Honey & Five Spice Chicken

Serves 4
Prep Time 10 mins + Cooking Time 10 mins.

Ingredients:

• 3 tbsp Cooking Oil
• 1 Large Onion, finely chopped
• 500g Boneless Chicken Thighs, cut into small bite-sized pieces
• 1 tbsp Garlic, minced
• 5cm Fresh Ginger, peeled and cut into thin slices or matchsticks
• 1/2 tsp Five Spice Powder
• 1 tbsp Fish Sauce
• 2 tbsp Soy Sauce
• 2 tbsp Honey
• 1/2 tsp Freshly Ground Black Pepper
• 1 Long Red Chilli, deseeded and cut into thin stips, to garnish.

Instructions:

• Heat the oil in wok over high heat until very hot.
• Stir-fry the onion until fragrant and translucent, about 30 seconds to 1 min.
• Add the chicken and stir-fry for 1-2 mins.
• Add the garlic and ginger, and stir-fry for another 30 seconds.
• Reduce the heat to medium, add the five spice powder and mix well.
• Season with fish sauce, soy sauce and honey. Stir-fry for 2 mins more until the chicken cooked through and well coated with sauce.
• Remove from the heat and transfer to a serving platter.
• Sprinkle the black pepper on top and garnish with chilli strips. Serve hot with steamed rice.

Chicken in Basil and Coconut Broth

(Delicious, like a half soup / stew)
Serves 4.

Ingredients:

• 3 Cups (24 fl Oz) Coconut Cream
• 3 Cups (24 fl Oz) Chicken Stock
• 2 tbsp shredded ginger
• 1 red chilli, seeded and chopped (2 if you want it extra spicy)
• 1 tbsp fish sauce
• 3 fresh coriander (cilantro) roots, bruised
• 3 chicken thighs, deboned and chopped into bite sized pieces
• 1 cup fresh basil, shredded
• 100g (3.5 oz) bean sprouts

Instructions:

• In a large frying pan, add coconut cream, chicken stock, fish sauce, ginger, chilli and coriander roots.
• Bring to a boil, over medium heat. Allow the broth to simmer for 5 mins.
• Add the chicken and cook for 5 mins or until the chicken is cooked through.
• Stir through the shredded basil.
• In shallow serving bowls, pile the bean sprouts, then add the chicken and some of the broth.

Thai Sweet Coconut and Curry Pork Skewers

Serves 4.

Ingredients:

• 1 x 13.5 ounce can Coconut Milk
• 2 tbsp Fish Sauce
• 2 tbsp Light Soy Sauce
• 1 tbsp Sugar
• 1 tsp Salt
• 3/4 tsp Ground White Pepper
• 1/2 tsp Curry Powder
• 1/2 tsp Ground Turmeric
• 3/4 Cup Sweetened Condensed Milk
• 1 1/2 Pound Pork Shoulder (boneless), cut into thin 4.5 inch long strips
• 4 ounces Pork fatback cut into 1/2" pieces
• 12 Short Bamboo Skewers, soaked in water for at least 1 hour

Instructions:

• In a medium saucepan, over high heat, bring to a boil coconut milk, fish sauce, soy sauce, sugar, salt, pepper, curry powder and turmeric. Stir occasionally.
• Reduce heat and simmer for 10-15 mins. Remove from heat, transfer to a bowl and set aside to cool.
• Stir in the condensed milk.
• Season with salt and pepper to taste.
• Let cool until it is no warmer than luke warm.
• Add pork strips and massage marinade into the meat.
• Cover and chill for 1 hour.
• Preheat BBQ for medium-high heat.
• On a soaked bamboo skewer, thread a piece of fatback first then thread a pork strip so it is well secured on the stick.
• Grill, turning occasionally, for about 4 mins until lightly charred and cooked through.

Thai Southern Curry Soft Pork Rib

Serves 6 as part of a shared meal.
Cashew based curry instead of coconut milk

Ingredients:

• 700g Soft Pork Ribs, cut into individual pieces
• 250g Raw Unsalted Cashews
• 1 tsp Salt
• 2L Water
• 1/4 Cup Fish Sauce
• 5 Kaffir Lime Leaves, torn
• 4 Sprigs Thai Holy Basil

Ingredients (Curry Paste):

• 7.5g Small Dried Red Chillies
• 6.25g Large Dried Red Chillies
• 4 Garlic Cloves, peeled
• 7.5g Galangal, peeled and chopped
• 1 Stick Lemongrass, sliced
• 18g Turmeric, peeled and sliced
• 1 Red Shallot, sliced
• 13g Thai Shrimp Paste
• 4g Kaffir Lime Rind
• 1 tsp Black Peppercorn, ground
• 50ml Water

Instructions:

• Prepare the curry paste first by placing the dried chillies in a bowl of warm water and set aside for 3-4 mins to soften, then drain. In a small blender, add the drained chillies, garlic, galangal, lemongrass, turmeric, shallot, shrimp paste, kaffir lime rind, ground peppercorn and water. Blend to a smooth paste.
• In a large saucepan, place the pork rib, cashews, salt and water. Bring to a boil over medium heat. Reduce the heat to very low and simmer for an hour, skimming and discarding any fat and impurities which surface.
• Stir in the curry paste and simmer for a further 4-5 mins.
• Add the fish sauce and remove the pan from the heat.
• Stir in three quarters of the kaffir lime leaves and basil.
• Transfer to a serving bowl and garnish with the remaining kaffir lime leaves and thai basil.

Source : Spice I am Cookbook

Thai Stir-fried Crispy Chicken with Basil

Serves 4
Other meats can also be substituted for chicken.

Ingredients:

• 1/4 Cup Tapioca Flour
• 1 tbsp Rice Flour
• 400g Chicken Thai fillets, 1cm slices
• 750ml Vegetable Oil for Deep Frying
• 6-7 Sprigs Holy Basil, only leaves
• 7 Cloves Garlic, crushed and minced
• 1-2 Red Birds-eye Chilli, chopped finely
• 100ml Water
• 1 tbsp Fish Sauce
• 1 tbsp Golden Mountain Thai Seasoning sauce
• 1 tsp Dark Soy Sauce
• 1 Long Red Chilli, thinly sliced diagonally

Instructions:

• Heat a wok or wide pan with vegetable oil until it reaches 180C.
• Meanwhile, in a wide flat bowl, combine the tapioca and rice flour.
• Coat the chicken on both sides with the flour mixture and dust off the excess.
• Working in batches, deepfry the chicken, turning, for 4 mins or until golden and cooked through. Remove chicken and drain on paper towel.
• Once complete, turn heat off.
• In a wok or frying pan, over medium heat, heat 2 tbsp of vegetable oil.
• Add the garlic and birds-eye chilli. Stir until aromatic.
• Add water, fish sauce, thai seasoning sauce, dark soy, and the slices of red chillies.
• Bring to boil. Then reduce heat to low and simmer for 2 mins.
• Add the chicken and holy basil leaves. Toss until heated through for 1-2 mins.
• Transfer chicken to a dish. Serve warm.

Thai Choo Chee Prawns

Ingredients:

• 2 tsp Peanut Oil
• 1 Brown Onion, finely chopped
• 3 Garlic Cloves, crushed and minced
• 1 Red Chilli, minced
• 1kg Medium Green Prawns, peeled
• 2 tbsp Sambal Oelek
• 270ml Coconut Milk
• 2 tsp Soy Sauce
• 2 tsp Fish Sauce
• 2 tsp Oyster Sauce
• 1 Bunch Thai Basil, Leaves picked
• 1 Bunch Coriander, Leaves picked
• Rice, to serve

Instructions:

• In a large frying pan, over medium-high heat, add oil.
• Stir-fry onion, garlic, chilli and sambal oelek for 2-3 mins.
• Add the coconut milk, soy sauce, fish sauce and oyster sauce. Bring to a boil.
• Reduce heat to medium, add prawns, and simmer for 1-2 minutes until prawns are just cooked through. Remove from heat.
• Serve with basil and coriander leaves as garnish.

Thai Red Duck Curry with Lychees

Ingredients:

• 2 tbsp Vegetable Oil
• 3 Duck Breast Fillets
• 400ml Can Light Coconut Cream
• 1/4 Cup Red Curry Paste
• 2 tbsp Fish Sauce
• 1 tbsp Palm Sugar
• 12 Lychees, peeled & stone removed
• 250g Cherry Tomatoes, cut in half
• 100g Pineapple, cut into bite sized pieces
• 1 Cup Thai Basil Leaves, chopped + extra to serve
• Steamed Jasmine Rice, to serve
• 6 Fresh or Frozen Kaffir Lime Leaves, very thin long slices

Instructions:

• Preheat oven to 200C. Line a baking tray with baking paper.
• Heat oil in a frying pan over medium heat. When hot, add duck breasts, skin-side down. Cook for 2 mins or until browned.
• Turn and cook for a further 2 mins. Transfer duck breasts to lined baking tray and roast in oven for 8 mins before setting aside.
• Heat 1/2 cup coconut cream in a deep pan or wok over medium-high heat. Bring to a boil.
• Add curry paste and stir until combined. Cook for another 2 mins until aromatic.
• Add remaining coconut cream with fish sauce and sugar.
• Reduce heat to medium and simmer for 4-5 mins or until sauce thickens.
• Add lychees, cherry tomatoes, diagonally sliced duck, basil and kaffir lime leaves.
• Cook for 1-2 minutes or until heated through.
• To serve, spoon rice into serving bowls. Ladle curry over or beside the rice. Top with extra basil leaves.

Steamed Mussels, Clams or Prawns with Thai Flavours

Light and oh so flavourful
Serves 4.

Ingredients:

• 2kg Mussels or Clams in the Shell (or 500g of deshelled prawns)
• 3 Spring Onion (White Parts Only), Chopped
• 1 Stalk Lemongrass, roughly chopped
• 3 Kaffir lime leaves, torn into pieces
• A 3cm Piece Fresh Ginger, cut into chunks
• 3 Cloves Garlic, peeled
• 4 Sprigs Fresh Coriander
• 1 Fresh Hot Chili, desceeded
• Black Pepper

Instructions:

• Clean and debeard mussels, if needed.
• If using clams, purge overnight in salted water to release any sandy residue. Rinse and drain.
• Combine all the ingredients in a heavy pan with a tight-fitting lid. Add 1/2 cup water, cover pan, and cook over high heat until the mussels or clams open (3-4 mins), shaking the pan frequently. Don't overcook.
• With a slotted spoon, lift out the shellfish and transfer to individual bowls. Strain some of the cooking liquid over, then serve.

Soy & Ginger Steamed Clams

Serves 4.

Ingredients:

• 1 tbsp Vegetable Oil
• 2 Cloves Garlic, sliced
• 5 cm piece of Ginger (25g), finely grated
• 3 tbsp Light soy (very important to use light soy, otherwise it will be too salty)
• 1 tbsp caster sugar
• 2kg Clams (vongole)
• Finely sliced green onion, green chilli and steamed rice to serve.

Instructions:

• Heat the oil in a large wok or frying pan over high heat.
• Add the mirin, soy and sugar. Cook for 2 mins.
• Add clams and cook for 4-5 mins or until clams have opened. Do not overcook.
• Divide between bowls and top with green onion and chilli.
• Serve with steamed rice, if desired.

Osso Bucco with Vietnamese & Chinese Flavours

Ingredients:

• 1 tsp Chinese Five-spice Powder
• 1/4 cup (35g) Plain Flour
• 6 Veal Osso Busso Pieces
• 2 tbsp Vegetable Oil
• 2 Onions, chopped
• 3cm Fresh Ginger, grated
• 2 Garlic Cloves, finely chopped
• 2 Strips Orange Zest
• 3 Star Anise
• 1 Cinnamon Quill
• 1-2 tbsp Brown Sugar
• 1/2 Cup (125ml) Soy Sauce
• 1 tbsp Hoisin Sauce
• 1 tbsp XiaoXing Wine
• 1 tbsp Tomato Paste
• 1L (4 Cups) Been Stock
• 1/2 Cup Fresh Coriander Leaves
• 1/2 Cup Fresh Mint Leaves
• 1 Spring Onion, shredded finely and soaked in water to curl, for garnish
• 1 Long Red Chilli, sliced to taste, for garnish
• Juice of 1/2 Lime
• Steamed rice, to serve

Instructions:

• Combine in a bowl, the sifted flour and five spice powder.
• Coat the meat in the flour mixture, shaking off and reserving any excess flour.
• Place 1 tablespoon oil in the base of a pressure cooker pan over medium heat / sear.
• In batches, cook the meat for 1-2 mins each side until browned. Remove from the pan and set aside.
• As the remaining 1 tablespoon oil to the pan.
• Add the onion, ginger and garlic, then cook for 5 mins until softened.
• Meanwhile, mix some of the beef stock with the reserved flour mixture to form a paste.
• Add the orange zest, star anise, cinnamon, sugar, soy sauce, hoisin, xiao xing wine, tomato paste, beef stock and flour mixture paste, then reutrn the meat to the pan and stir to combine.
• Cover and pressure cook for 25 mins until tender. Cook for longer if/as needed until meat is very soft.
• Just before serving, toss together in a medium sized bowl, the coriander leaves, mint leaves, spring onion, chilli and lime juice until combined.
• Spoon the meat and sauce onto plates, top with the herb salad and serve with steamed rice.

Source: Unknown Cookbook (Recipe Adapted)

Vietnamese Stirfried Prawns in Tamarind Sauce

Ingredients:

• 500g Prawns, washed
• 2 tbsp Tamarind Pulp
• 3 tbsp Water
• 1-2 tbsp Palm Sugar
• 1.5 tbsp Fish Sauce
• 2 tbsp Cooking Oil
• 1 tsp Finely Chopped Garlic
• 1 tsp Chopped Shallot
• 1 tsp Chilli Sauce
• 2 tbsp Chopped Chinese Parsley (or regular parsley)

Instructions:

• Combine tamarind pulp with water and stir vigourously to make tamarind juice. Discard the seeds.
• Stir in palm sugar and fish sauce until sugar is dissolved.
• Heat the oil in a skillet, fry garlic and shallot for 1 min.
• Add the prawns and stir-fry over high heat for 2 mins.
• Pour in the tamarind mixture, add chilli sauce, and stir-fry altogether for 2-3 mins.
• Sprinkle with chopped parsley and serve.

Vietnamese Stirfried Spicy Lemongrass Prawns

Serves 4
Prep Time: 20 mins + 30 mins marinate. Cooking Time : 5 mins.

Ingredients:

• 700g Medium Prawns, peeled and deveined
• 2 tbsp Oil
• 2 tsp Garlic, minced
• 1/4 tsp Salt
• Sprigs of Coriander Leaves, to garnish
• Steamed Rice, to serve

Ingredients for the Marinade:

• 2 tsp Fish Sauce
• 2 tsp Rice Wine, sherry or sake
• 2 tsp Sugar
• 1 Long Red Chilli, deseeded and minced
• 1/4 tsp Freshly Ground Pepper
• 1 Stalk Lemongrass, thick bottom part, blended finely
• 1 tsp Minced Garlic

Instructions:

• Combine the Marinade ingredients in a large bowl and mix well. Place the prawns in the Marinade and mix until well coated. Allow to marinate for at least 30 mins.
• Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and golden brown, about 30 seconds.
• Add the prawns with the Marinade, and stir-fry until the prawns turn pink and are just cooked, 2-3 mins. Finally season with the salt and remove from the heat.
• Transfer to a serving platter, garnish with coriander leaves and serve hot with steamed rice.

Vietnamese Taro and Prawn Fried Cakes (Banh Cong)

Surprisingly delicious fried clouds of goodness !!

Ingredients:

• 185 g (1 1/4 cups) plain flour
• 1/2 tsp bicarbonate of soda
• 1 egg, lightly beaten
• 4 (about 200 g) baby or big taro, thickly peeled, blitzed in the blender
• vegetable oil, to deep-fry
• 20 (about 300 g) peeled school prawns (optional)
• coral lettuce leaves and coriander leaves, to serve

Ingredients for the Dipping Sauce:

• 2 red bird’s-eye chillies, chopped
• 60 ml (1/4 cup) soy sauce
• 3 tsp fish sauce

Instructions:

• To make the dipping sauce, combine all the ingredients in a bowl and set aside until needed.
• Place the flour, 1 tsp salt and the bicarbonate of soda in a large bowl and make a well in the centre. Pour 185 ml water and egg into the well and whisk until smooth. Stir in taro.
• Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Dip a 60 ml metal ladle into oil until hot. Remove, then half-fill ladle with batter. Press 2 prawns into the top, then immerse the ladle in the oil for 15 seconds. Using a metal spoon, carefully run the spoon around the edge of the ladle to release the cake into the oil. Cook, turning halfway, for a further 6 minutes or until golden. Remove with a slotted spoon and drain on a paper towel. Serve with dipping sauce, lettuce and coriander leaves.

Source : https://www.sbs.com.au/food/recipe/taro-and-prawn-cakes-banh-cong/bs8unq6iz No alterations.

Thai Beef Salad

Serves 4.

Ingredients (Base Ingredients):

• 4 Cups Tender Lettuce (Butter Lettuce is nice), torn into bite-sized piece
• 2 pounds of Boneless Beef Tenderloin or other tender cut (ie. Rump)
• 1/2 red onion, thinly sliced and separated into rings
• 1 large ripe yellow or red tomato, sliced
• Mung Beans for garnish
• Fresh cilantro / coriander leaves for garnish
• Lime slices for garnish

Ingredients (Lemongrass Dressing):

• 1/2 Cup Freshly Squeezed Lime Juice
• 1/4 Cup Fish sauce, preferably Thai or Vietnamese
• 3 tbsp Palm sugar
• 2 tbsp minced fresh red thai bird chilli or other hot chilli
• 1 tbsp minced garlic
• 1/4 cup chopped fresh coriander / cilantro leaves
• 1/4 cup chopped fresh mint leaves
• 2 tsp minced fresh lemongrass, tender bulb portion only

Instructions:

• Wash greens in cold running water. Then pat dry to remove as much water as possible.
• Refrigerate greens in a paper towel for 30 mins.
• Trim the beef of any excess fat, then quickly rinse under cold running water and pat dry with a paper towel.
• Grill / BBQ the beef until medium-rare. Set aside to cool for ten mins or so. Then cut into long bite-sized flat slices (2" long by 1/2 inch wide). Set aside.
• Make the lemongrass dressing by combining all dressing ingredients in a bowl and blend well.
• Add the sliced beef to the dressing and coat thoroughly.
• To serve, arrange the chilled greens on a platter or individual plates. Spoon on the beef, including the dressing and top with onion and tomato slices, bean sprouts, cilantro and lime slices.

Thai Massaman Beef Curry with Potato & Shallots

Serves 6

Ingredients (Massaman Curry Paste):

• 125ml Vegetable Oil, plus extra for sealing
• 1 Small Dried Chilli
• 2 Red Shallots, peeled and diced finely
• 5 Cloves Garlic, crushed and minced
• 50g Fresh Ginger, peeled and sliced
• 1 tsp Ground Cloves,
• 1 tsp Ground Cumin
• 1 tsp Ground Aniseed
• 1/2 tsp Ground Star Anise
• 1 tsp Ground Cinnamon
• 1 tsp Ground Nutmeg
• 1 tsp Ground Turmeric

Ingredients:

• 500g Chuck or Gravy Beef, cut into bite sized morsels
• 250ml Beef Stock
• 1 Stick Cinnamon
• 3 Star Anise
• 500ml Coconut Milk
• 650ml Coconut Cream
• 400g Kipfler Potatoes, peeled and cut into 1cm thick rounds
• 5 Shallots, peeled and diced finely
• 150g Roasted Unsalted Peanuts, coarsely chopped + extra to use as garnish
• 1 tbsp Tamarind Puree
• 60ml Fish Sauce
• 1/2 tsp Salt
• 150g Palm Sugar, softened

Instructions:

• First, use the pressure cooker (or slow cooker) to cook the beef until it is very tender.
• Meanwhile, make the massaman paste by heating oil in a large heavy-based saucepan, over low heat.
• Add the shallot, chillies, garlic, ginger and spices. Stir for 7-10 mins until aromatic, then remove from the heat.
• Leave to cool slightly and then, working in batches, transfer the mixture to a blender to blitz it to a smooth paste. Set aside.
• In a heavy-based saucepan over medium-high heat, combine the beef, stock, cinnamon stick, star anise, coconut milk and coconut cream (reserve some cream to add in later in case the cream splits due to overheating).
• After it starts to boil, reduce the heat to medium-low and simmer for 5 minutes.
• Add the curry paste, potato, shallots, peanuts, tamarind puree, fish sauce, salt and softened palm sugar.
• Bring to a simmer and cook, stirring occasionally for 20 minutes, until the potatoes are tender.
• Serve warm, garnished with chopped roasted peanuts.

Thai 'Sun-dried' Beef

Serves 4

Ingredients:

• 500g Topside or Porterhouse Beef, cut into 6cm long x 1cm wide strips
• 1 tsp Freshly Ground Black Peppercorn
• 1 tsp Ground Coriander
• 2 tsp White Sugar
• 1.5 tbsp Golden Mountain Thai Seasoning Sauce
• 3 tsp Fish Sauce
• 1.5 tbsp Vegetable oil, plus extra for deep frying
• 5 Kaffir Lime Leaves, lightly fried
• Thai Sticky Rice, to serve
• Vietnamese Dipping Sauce or Thai Jim Jaew Dipping Sauce, to serve

Instructions:

• In a large bowl, marinate the beef strips, cracked black pepper, coriander seeds, sugar, thai seasoning sauce, fish sauce and 1.5 tbsp vegetable oil.
• Mix well, then cover with plastic wrap and marinate for at least 30 mins or overnight if you can.
• Heat a wok or deep saucepan with oil until it reaches 160C.
• Fry the beef strips in batches, turning continuously, for about 4 mins each batch. Drain on paper towels.
• Garnish with fried kaffir lime leaves and serve with thai sticky rice and dipping sauce.

Vietnamese Lamb Slices in Lettuce Bowls

Serves 4

Ingredients for Meat Marinade:

• 1 tbsp Grated Ginger
• 1 Clove Garlic, finely chopped
• 1 tsp Turmeric Powder
• 1 tbsp Caster Sugar
• 1/3 Cup Chinese Shaoxing Rice Wine or Dry Sherry Wine

Ingredients for Sweet Chilli Dressing:

• 2 tbsp Fish Sauce
• 2 Limes, juiced
• 1 tbsp Caster Sugar
• 1/4 Long Red Chilli, finely chopped
• 1 Clove Garlic, finely chopped

Ingredients for the Final Assembly:

• 4 x 120g Lamb Rump Steaks
• 2 tbsp Sunflower Oil (or Vegetable Oil)
• 1/4 Medium Red Onion, finely sliced
• 1 Butter lettuce
• 1 Cup Fresh Coriander Leaves
• 1 Cup Fresh Mint Leaves

Instructions:

• Start with the marinade. Combine ginger, 1 chopped garlic clove, turmeric, 1 tbsp sugar, rice wine.
• Rub marinade into the lamb and let rest for 30 mins to 1 hour, depending on available time.
• Meanwhile Prepare the dressing. Whisk together the remaining sugar and 2 tbsp water. Add the fish sauce and lime juice. Stir to dissolve the sugar completely. Add remaining garlic and chilli.
• Once the meat is ready, heat the oil in a large frying pan on a medium heat (or prepare the BBQ). Drain the lamb from the marinade and add to the frying pan (or grill on a BBQ).
• Cook for 8 mins, turning occasionally on all sides.
• To serve, slice lamb and distribute along with just a little bit of red onion slices in lettuce cups and pour on dressing.
• Add coriander and mint and top with chilli if you desire.

Vietnamese Char Grilled Goat in Preserved White Bean Curd Paste (de nuong chao)

Makes 12 skewers

Ingredients:

• 50g Preserved White Bean Curd
• 1 tbsp Sugar
• 1 tbsp Lemon Juice
• 2 tsp Hot Paprika
• 3 tbsp Shaoxing Cooking Wine
• 1 tsp Sesame Oil
• 2 tsp Fish Sauce
• 2 tsp Honey
• 4 Garlic Cloves, crushed
• 1 Lemongrass Stem, white part only, minced
• 10cm Fresh Ginger, grated
• 2 tbsp Vegetable Oil
• 500g Boneless Baby Goat Leg, thinly sliced

Instructions:

• In a small bowl, mash the preserved bean curd with a fork, then add the sugar and lemon juice.
• Mix well to dissolve the sugar, then taste a little to see if there is a good balance of sweet and sour flavours, adding a little extra sugar or lemon juice if necessary. Set aside.
• In a large bowl, combine the paprika, rice wine, sesame oil, fish sauce, honey and 1/2 tsp salt. Add the garlic, lemongrass, ginger, vegetable oil and bean curd mixture. Stir well to combine.
• Add the goat meat and stir to coat thoroughly in the marinade.
• Cover the bowl and place in the fridge to marinate for 2 hours.
• Soak 12 bamboo skewer sticks in cold water for at least an hour to prevent them from burning.
• Thread the goat meat onto the bamboo skewers evenly.
• Heat a bbq grill or chargrill pan to high and cook the undrained goat meat skewers for 3 mins on each side, or until browned and cooked through.
• Serve warm.

Source : The songs of Sapa Cookbook by Luke Nguyen

Chicken with Hoisin Sauce

Ingredients:

• 6 pieces chicken thighs
• 1/4 cup of hoisin sauce
• 1/8 cup honey
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp grated ginger
• 1 tbsp sesame seeds
• 1/2 tsp ground cumin
• 1/2 tsp paprika

Instructions:

• Place chicken in a shallow glass or ceramic dish.
• Combine all remaining ingredients in a small bowl and pour over the chicken. Mix thoroughly to ensure chicken is completely covered with marinade and let sit in the fridge for 1 hour or overnight.
• Heat grill. Once heated, grill over medium-hot heat for about 10 mins per side. Ensure they do not become burnt.
• Brush frequently with remaining marinade.

Pork chops with Spicy Lemon & Garlic Sauce

Serves 4

Ingredients:

• 4 Pork chops
• 1/2 cup butter
• 1/2 lemon
• 1 tbsp Worcestershire
• 1 1/2 tsp Tabasco sauce
• 1 Garlic Clove, finally chopped
• Salt & pepper
• Optional : Grilled sweet red peppers and tomatoes, to be served with the chops

Instructions:

• Preheat the grill.
• Melt the butter in a small sauce pan.
• Squeeze in the juice of the lemon and bring mixture to simmer.
• Add Worcestershire, Tabasco and garlic.
• Cook gently for 5mins without browning the garlic.
• Brush the chops with the mixture and place them under the grill. Cook for 5-10mins until they begin to brown.
• Turn chops over and brush again. Grill for another 5-10mins until cooked through.
• Optional : Serve with grilled sweet red peppers and tomatoes.

Thai Chicken with Green Curry

Suggested Sides: Thai Sticky Rice is best, but this dish can also be served on top of some Thai rice noodles.

Ingredients:

• 200g - 400g chicken
• 1 1/2 cup of thick coconut creme
• 3 cups of thin coconut creme
• 2-4 tablespoons of green curry paste
• 2 kaffir lime leaves (option -- as it is hard to find in Canada)
• 200g Thai Green Egg Plants OR Potatoes OR Yams OR Turnip
• 2 tablespoons of fish sauce
• 1-2 chilies
• Handful of thai basil (very good, try to find, otherwise, reg. basil or coriander leaves works too)
• 1/2 tablespoon of coconut sugar, palm sugar, or brown sugar

Instructions:

• Cut the chicken in pieces about 2cm long
• Put the thick coconut into a wok or pan and mix in the green curry paste (mix well)
• Add the chicken and cook until it turns white
• Add the thin coconut and egg plant (or substitute), chopped kaffir leaves, coconut sugar, and fish sauce
• Cook for 10 more minutes, stirring constantly.
• Lower heat and simmer uncovered until the chicken is tender
• Stir in the big red chilies and basil just before serving

Alternative Chicken & Potatoes with Red Curry

Serves about 4 with side dishes

Ingredients:

• 1/2 - 1 Cup Curry Paste (more paste = more spicy)
• Potatoes (3 - 4 pieces)
• Chicken Thigh or Mutton (About 1kg)
• Coconut Milk (150 - 250ML)
• Curry leaves (optional)
• Water (2 - 4 cups depending on your tolerance for spices)
• Steamed white rice, for serving

Instructions:

• Thaw frozen curry paste in hot water
• Peel and dice potatoes
• Slice chicken thighs or mutton to cubes/pieces and season with salt
• Lightly fry curry leaves, meat, followed by potatoes in a pot till slightly golden brown
• Add curry paste and water to the pot and bring to boil
• Once boiled, let curry simmer in low heat with lid on for about 20 minutes
• Season curry to taste and as required
• Stir in coconut milk and leave to simmer for 10 minutes
• Serve with steam rice

Thai Fried Noodles (Pad Thai)

Suggested Sides: No need for a side dish (but a Thai soup before the meal is a nice addition).

Ingredients:

• 1 package (200g) Rice Noodles (Big and Flat)
• 2 tablespoon of soya bean oil (regular veg. oil can be substituted)
• 100g Tofu
• 4 cloves of garlic
• 100g Prawns
• 2 eggs
• 2 tablespoon of fish sauce (should be easy to find in most supermarkets)
• 2 tablespoons of shopped peanuts
• 100g bean sprouts
• 1/4 lime
• 1 teaspoon of sugar
• 1 teaspoon of dried chili powder
• 2 green onions / chives (chopped thinly)

Instructions:

• Place soya bean oil in the wok (or deep dish sauce pan) and turn heat to medium
• Smash the garlic with a wide blade knife and fry it until you can smell it
• Add the prawns and fry until they change colour
• Add the egg and stir rapidly until it becomes scrambled
• Add the fish sauce and sugar
• Push the mixture up on the side of the wok (or set aside if you are using a sauce pan)
• Add 2 cups of water and rice noodles
• Stir the noodles in the water until they become soft -- remove excess water
• Add peanuts, bean sprouts, and chopped onion
• Mix all ingredients together and spread them out across the wok for even heat
• Squeeze the lime over the noodles and taste

Laotian & Thai Transparent Tapioca Dumplings (Sakoo Yat Sai)

Makes about 30 dumplings.

Ingredients:

• 3 Cup small tapioca pearls
• 200g ground pork
• 2 tbsp palm sugar grated
• 1/2 cup sweet pickled radish, rinsed & finely chopped
• 3 cloves garlic minced
• 2 cloves shallots finely chopped
• 1/4 cup roasted peanuts chopped
• 1/4 cup dark soy sauce
• 1/4 tsp fish sauce
• 1 tbsp vegetable oil
• 1/2 tbsp Cornstarch + 1 tbsp water

Instructions:

• On medium heat, add the oil to a fry pan and sauce the garlic and shallots until fragrant.
• Add the ground pork and stir fry until cooked. Remove from the pan
• Add the palm sugar to the pan and stir until it melts and caramelize.
• Tapioca dumpling filling: Add the pork and sweet pickled radish back to the pan. Stir fry and season with the black soy sauce, fish sauce and salt. Continue to stir fry until the filling has a sticky consistency. This will make it easier to form into balls.
• Add the crushed peanuts and mix well. Let the filling cool completely
• Preparing the Tapioca : Put the tapioca in a strainer and wash 3 times.
• Put the strainer in a bowl and slightly cover the tapioca with water. Soak for 20 minutes until the tapioca absorbs the water and expands.
• Forming the Tapioca Dumplings : Take the filling and make them into small balls the size of cherry tomatoes.
• Make a small circle with the tapioca in a small sheet of plastic wrap.
• Add the filling ball to the center of the tapioca.
• Raise the sides of the plastic wrap to cover the filling ball completely.
• Where needed, cover the filling with more tapioca until the ball is completely covered.
• Continue until you have the desired number of tapioca dumplings.
• Steaming the tapioca dumplings : Fill the bottom of the steamer pot with water. Bring to a boil.
• Line a steaming basket.
• Place the tapioca dumplings in the steamer tray. Make sure the dumplings are not touching and have room to expand.
• Steam in batches for 15-30 minutes. The dumplings are cooked when the tapioca is translucent.
• Use a spatula to remove the tapioca dumplings from the steamer tray and let them cool.

Source : https://www.jenuinecuisine.com/tapioca-dumplings/

Thai Stirfried Ginger Snapper Fillets

Serves 4-6

Ingredients:

• 1/4 Cup (40g) Tapioca Flour
• 1 tbsp Rice Flour
• 400g Snapper Fillets, cut into bite sized pieces
• 2 Cups (500ml) Vegetable oil
• 6 Garlic Cloves, crushed
• 2 tbsp Soybean Paste
• 1 tbsp Golden Mountain Thai Seasoning Sauce
• 1 tbsp Light Soy Sauce
• 1/4 Cup (55g) White Sugar
• 1/4 Cup (60ml) Water
• 200g Fresh Young Ginger, peeled and julienned
• 1 Large Red Chilli, thinly sliced
• 2 Spring Onions, sliced thinly, separate whites from greens
• 1 Bunch Chinese Celery, cut into 5 cm lengths
• 30g Fresh Black Fungus, cut into 1cm lengths, soaked in cold water for 30 mins. Drain and slice thinly.
• Steamed rice, to serve

Instructions:

• Combine the tapioca flour and rice flour in a small bowl.
• Prepare the wok with the vegetable, heating until it is 165C.
• Coat both sides of the fish pieces in the flour mixture, then shake to remove the excess.
• Working in small batches, deep fry the coated snapper for 3-4 mins until cooked through. Remove and drain on a rack.
• With a mortar and pestle, pound the garlic and soybean paste into a coarse paste.
• Heat some oil in a separate wok, over medium-high heat, cook the garlic paste for 30 secs until fragrant.
• Blend in the the seasoning sauce, soy sauce, sugar and water.
• Toss in the fried snapper.
• Add the chopped ginger and chilli. Stirfry until the ginger is tender.
• Add the spring onion, celery and black fungus. Stirfry for 1 min.
• Serve hot over rice.

Crispy-skin Thai Chilli Whole Snapper

Serves 6. Prepare the fish 3 hours earlier or the night before.

Ingredients:

• 1 Whole Snapper, scales and guts removed (1.2Kg)
• 4 Garlic Cloves, crushed and minced
• 1/4 Cup Lemongrass, chopped finely
• 1/4 Cup Coriander, leaves and stalks + 1/2 Cup extra leaves for garnish
• 1 Red Chilli, seeds removed, chopped finely
• 2 tbsp Sweet Chilli Sauce + extra for post initial baking phase
• 1 tbsp Ginger, grated finely
• 1 tbsp Thai Red Curry Paste
• 2 tbsp Lime Juice

Instructions:

• Make 4 deep cuts diagonally across both sides of the fish.
• Place fish in a shallow non-metallic ovenproof dish.
• Combine remaining ingredients, except extra portions for garnish, in a food processor and puree until smooth.
• Spread paste across the outside (mostly) and the inside (a little) of the fish.
• Cover the dish and refrigerate for 3 hours or overnight.
• Preheat oven to 180C.
• Cover dish with foil; bake about 35 mins or until the fish is amost tender. Remove the fish from the oven.
• Preheat grill or set oven to 220C
• Brush fish with the extra sweet chilli sauce
• Place under the grill, uncovered, for about 10 mins until the skin is golden and crisp.
• Serve topped with coriander leaves and a further small drizzle of sweet chilli sauce.

Source: Best Ever Recipes from AWW (Australian Women's Weekly)

Thai Stirfried Crispy Fish Fillet with Red Curry Paste

Serves 4-6

Ingredients:

• 500g Snapper Fillets, skin removed, cut into 5cm x 2cm lengths
• 35g Tapioca Flour
• Vegetable Oil, for deep frying
• 150g Red Curry Paste
• 125ml Coconut Milk
• 150g Green Beans, cut into 3cm segments
• 1 tbsp Fish Sauce
• 2 tbsp Softened Palm Sugar
• 5 Kaffir Lime Leaves, julienned
• 1 Long Red Chilli, thinly and diagonally sliced, for serving

Instructions:

• Dust the fish on both sides with the tapioca flour, shaking off the excess flour.
• In a large wok, heat the vegetable oil to 180C. Deep-fry the fish, in batches, for about 8 mins each, until pale golden. Drain fish on baking rack.
• In a separate wok, over medium heat, add 2 tbsp oil. Once hot, add the curry paste and stir for 2-3 mins until aromatic.
• Add the fish sauce and palm sugar until sugar is starting to dissolve.
• Then stir in the green beans and half the julienned kaffir lime leaves. Cook for 5 mins.
• Toss in the fish, ensuring it is well coated in the sauce, cooking for 1 more min to heat it up again.
• Garnish with chilli and the remaining julienned kaffir lime leaves. Serve warm.

Burmese Chicken Curry

Serves 4-6

Ingredients:

• 2 tbsp Coconut Oil or Duck Fat
• 8 Chicken Thighs
• 2 tbsp Tamari Soy Sauce (regular soy is fine if you don't have tamari)
• 2 tbsp Fish Sauce
• 1/4 Cup Coconut Sugar
• 1/2 Cup White Wine
• 1 tbsp Tapioca Starch
• 2 Brown Onions, diced
• 4 Garlic Cloves, sliced thinly
• 5cm Ginger, peeled and cut into thin matchsticks
• 2 tbsp Ground Turmeric
• 1 tsp Ground Coriander
• 1/2 Cup Chicken Stock + 1/2 Cup Water
• 1 Spring Onion, julienned
• 2 Bunches Chinese Broccoli, roughly chopped
• 1 tbsp Olive Oil
• 2 Limes, quartered, to serve

Instructions:

• In a large saucepan, over medium high, heat coconut oil.
• Brown the chicken in batches. Season with salt and pepper during browning. Set the chicken aside.
• Separately, in a bowl, combine the tamari soy sauce and tapioca starch to form a smooth paste. Then mix in the fish sauce, coconut sugar, wine, chicken stock and water. Set aside.
• Reduce the heat of the frying to medium, add the onions and cook until translucent.
• Add the garlic, ginger and spices. Cook for 1 min.
• Mix in the stock.
• Then return the cooked chicken and add the spring onions (save some for the garnish) and a few grinds of black pepper.
• Reduce to a low simmer, cover and cook for 45 mins, basting the chicken occasionally.
• Separately, steam the chinese broccoli and then season with a little olive oil and salt.
• Serve chicken with chinese broccoli and rice. Garnish with spring onion slices.

Sweet & Spicy Korean Fried Chicken Wings (Yangnyeom Chicken)

Serves 6

Ingredients:

• 1kg Chicken Wings
• 1/2 Cup Potato Starch (or Cornstarch)
• 2 tbsp Peanut Granules, toasted (optional)
• 750ml-1L Vegetable Oil, for frying

Ingredients (Marinade):

• 3 tbsp Cooking Wine
• 2 tbsp Ginger
• 1 tsp Salt
• 1 tsp Black Pepper
• 1/2 Cup Flour
• Pinch Salt

Ingredients (Sauce):

• 6 tbsp Water
• 6 tbsp Corn Syrup
• 4 tbsp Soy Sauce
• 5 tbsp Ketchup
• 4 tbsp Strawberry Jelly
• 4 tbsp Korean Chilli paste (gochujang)
• 3 tbsp Onion, pureed
• 2 tbsp Sugar
• 1/2 tsp Black Pepper

Instructions:

• Start by combining, in a large bowl, all the ingredients for the marinade. Toss in the chicken and ensure it is fully covered.
• Place in the fridge and set aside for 20 minutes.
• Meanwhile make the sauce. Combine all ingredients, bring to a boil, cover and remove from heat to keep it warm.
• Heat a wok with vegetable oil on medium-high.
• In a medium sized bowl (or ziploc bag even!), combine flour and potato flour. Coat chicken wings in the flour mixture and set aside.
• Once the oil is very hot but not yet smoking (approx 170C), fry the coated chicken wings until golden and cooked through.
• Drain fried chicken wings on paper towels. Once done combine all chicken wings and sauce in a large bowl and toss to cover thoroughly.
• Serve warm with toasted peanut granules.

Korean Spicy Chicken Stirfry with Rice Cakes (Tteokbogi)

Serve 4-5.

Ingredients:

• 500g Chicken Thigh Fillets, cut into 4cm pieces
• 2 tbsp Mirin
• 1 Onion, diced
• 2 Garlic Cloves, Chopped
• 1 Kiwifruit, Peeled and chopped
• 1-2 Long Red Chillies, finely chopped
• 1 tbsp Caster Sugar
• 2 tbsp Soy Sauce
• 1 tbsp Honey
• 2 tbsp Korean Chilli Powder (Gochu Garu) or Gochujang Paste
• 500-750g Korean Plain Rice Cakes (super thick 1.5" long noodles)
• 1 tbsp Vegetable Oil
• 1 Spring Onions, cut into cm lengths, white and green parts separated
• 1 Long Green Chilli, thinly sliced

Instructions:

• Combine chicken, mirin, 1 tsp salt, 1 tsp pepper in a bowl. Heat a chargrill to high and cook chicken, in 2 batches, for 3 mins each side or until almost cooked through.
• Puree onion, garlic, kiwi, red chillies, sugar, soy, honey and gochu galu in a food processor until smooth.
• Place mixture in a bowl with the chicken, mix well and refrigerate for 1 hour to marinate.
• Separately, boil water in a medium sized dish and place rice cakes inside for 10 mins or until cooked through. Drain.
• In a large frying pan, heat oil, then add chicken and rice cakes. Cook, stirring regularly, for 4 mins until heated through.
• Scatter with green chillies and spring onions. Serve hot.

Korean Bulgogi BBQ Beef

Serves 4.
Best served with steamed rice and, if available, Korean Chili Paste titled SSam Jang.

Ingredients:

• 500g Thinly Sliced Scotch Fillet
• 2 Cloves Gaarlic, minced
• 2 1/2 tbsp Soy Sauce
• 2 1/2 tbsp Cooking Sake
• 3 tbsp Sugar
• 1/4 Cup Korean Nashi Pear minced, optional
• 2 tbsp Sesame Oil
• 1/2 tsp Extra Sesame Oil
• Optional for serving : Steamed Rice, Ssam Jang Korean Chili Paste, Kimchee and lettuce or wild sesame leaves.

Instructions:

• Mix all marinade ingredients. Pour marinade over meat and mix well.
• Leave to marinate in the fridge for at least 30 mins.
• Heat wok or frying pan. Add extra sesame oil. Cook beef briefly on high heat, about 2 mins or until beef is cooked.
• Serve with rice, chili paste and other optional ingredients onto a lettuce or wild sesame to be used as a wrap.

Korean JapChae (Beef & Sweet potato glass noodle stirfry)

Serves 4-6
Prep 15 mins, Marinating 30 mins, Cooking 10 mins.

Ingredients:

• 250g Beef Eye Fillet, thinly sliced
• 80ml (1/2 Cup) Soy Sauce
• 2 tbsp Sesame Oil
• 2 Garlic Cloves, thinly sliced
• 1 tbsp Caster Sugar
• 5 Dried Shiitake Mushrooms (fresh is ok too though)
• 2 tbsp Vegetable Oil
• 300g Fresh, mixed Asian mushroom (such as oyster, enoki and black fungus), sliced
• 2 Onions, sliced into thin wedges
• 1 Carrot, grated
• 3 Cups Baby Spinach Leaves
• 250g Sweet Potato Vermicelli or Mung Bean Vermicelli (The Asian store called these Korean noodles on the package), cooked to al dente and drained
• 1 tbsp Toasted Sesame Seeds (placed Sesame Seeds on a baking tray in the oven for 10mins until golden but not brown)

Instructions:

• Place beef slices in a bowl with soy sauce, 2 tsp sesame oil, garlic and caster sugar.
• Cover and marinate at room temperature for 30 mins.
• Meanwhile, if using dried shiitake mushrooms, soak mushrooms in boiling water for 30 mins then drain and slice thinly.
• Heat 1 tbsp vegetable oil in wok or heavy-based frying pan.
• Add 1 tsp sesame oil, mixed mushrooms and sliced shiitake.
• Cook, while tossing, for 3 mins or until lightly coloured. Season with salt and pepper and transfer to a bowl.
• Drain beef, reserving marinade. Set aside.
• Return wok to high heat, then add 1 tsp sesame oil and remaining 1 tbsp vegetable oil.
• Add onion and cook for 3 mins while stirring until soft and coloured.
• Add carrots, tossing until lightly softened, then add beef and cook for 2 mins or until beef is cooked.
• Add spinach, noodles, mixed mushroom and shiitake mixture, remaining 1 tbsp sesame oil and reserved marinade.
• Cook for 2 mins or until noodles are warmed through and spinach has wilted.
• Serve warm topped with sesame seeds. (Can be eaten hot or cold, but I definitely prefer it served hot.)

Korean BBQ Beef Ribs

Ingredients:

• 1.3kg Short Beef Ribs

Ingredients (Marinade):

• 4 tbsp Soy Sauce
• 2 tbsp Sesame Oil
• 2 tbsp White Vinegar
• 2 tbsp Chilli Pepper, chopped
• 1 tbsp Chilli Pepper flakes
• 2 tbsp Fresh Ginger, grated
• 1 tbsp Garlic, crushed and finely chopped
• 1 tsp Granulated Sugar
• Salt and cracked black pepper to taste

Instructions:

• In a large bowl, combine the marinade ingredients and blend well.
• Add the ribs to the marinade, tossing to coat well. Cover and refrigerate for 2 hours, turning over once or twice.
• Preheat the BBQ to medium.
• Remove the meat from the marinade and pat it dry with kitchen paper. Reserve the marinade.
• Place the ribs on the hot grill and cook until well seared (about 3-4 mins per side), basting with the remaining marinade during the last minute of cooking.
• When ribs are done, transfer them to a serving plate, cover loosely with foil and rest for 5 mins before serving.

Korean Galbi Jjim (Korean Soy-braised Beef Short Ribs)

Soak time 1 hr + Prep time 25 mins + Initial Cook time 1 hour 15 mins + Overnight chilling + Follow-up Cook time 1 hr 35 mins

Serves 6-8

Ingredients:

• 1.5kg Beef Short Ribs, cut between bones
• 5 Cups Cold Water
• 2cm Fresh Ginger, grated
• 5 Garlic Cloves, peeled and crushed
• 1 Brown Onion, diced
• 1/2 Nashi Pear, peeled and coarsely chopped
• 1/4 Cup Soy Sauce
• 1/3 Cup Mirin
• 1 tbsp Caster Sugar
• 1/4 tsp Ground Black Pepper
• 1 tbsp Rice Syrup or Glucose Syrup
• 1 Large Carrot, peeled, cut into large 5cm pieces
• 200g White Daikon Radish, cut into large 5cm pieces
• 6 Dried Shiitake Mushrooms, soaked in cold water for 30 mins, stems removed
• 1 tbsp Sesame Oil
• Steamed rice, for serving (optional)

Instructions:

• In a large bowl, place the ribs, cover with cold water and soak for 1 hour.
• Drain then place a large soup pot over high heat, half fill with water and bring it to boiling.
• Add the ribs and cook for 5 mins. Drain.
• Gently wash the ribs with cold water to remove any scum and fat.
• Clean the soup pan.
• Return it to the stovetop over high heat. Add 5 cups of water and the ribs.
• Bring the water to boiling. Skim off any scum that surfaces.
• Add ginger and 3 garlic cloves. Reduce heat to low and simmer, partially covered, for 1 hr and 15 mins until just tender.
• Meanwhile, prepare the marinade. In a blender, process the onion, pear, 2 remaining garlic cloves until smooth. Combine with soy sauce, mirin, sugar and pepper. Set aside.
• Use a slotted spoon to drain and transfer the ribs to a larger bowl, reserving the broth.
• Add the onion marinade to the bowl with the ribs. Stir to coat. Cover with plastic wrap and set the ribs to chill overnight in the fridge.
• Strain the broth which should give you 2 cups of liquid. Discard the solids. Cover the liquid with plastic wrap and set in the fridge to chill overnight.
• The broth should have a layer of fat at the surface. Discard the fat.
• Then in a large soup pot, over high heat, place the ribs and the broth inside.
• Bring to a boil. Then reduce heat to a low and simmer, uncovered, for 35 mins.
• Add carrot and radish pieces and continue to simmer for a further 1 hour until the ribs are very tender and the sauce has reduced and thickened.
• Stir in the sesame oil and serve with steamed rice.

Korean Beef Sausage Rolls with Sticky Kimchi Ketchup

Ingredients:

• 600g beef mince
• 2.5 tbsp gochujang chilli paste
• 1 eschalot (French shallot), grated
• 1 carrot, coarsely grated
• 1 tbsp soy sauce
• 2 sheets frozen puff pastry, thawed and halved
• 1 egg, lightly beaten
• black and white sesame seeds, for sprinkling

Ingredients (Kimchi Ketchup):

• 1/2 cup kimchi, chopped
• 1/4 cup honey
• 2 tbsp tomato paste
• 1 tbsp gochujang

Instructions:

• Preheat the oven to 200C fan-forced (220C conventional). Mix together the mince, gochujang, eschalot, carrot, and soy in a bowl.
• Divide the mixture into 4 even portions and roll into sausage shapes. Place down the centre of each pastry half and brush the edges with egg.
• Roll to enclose, ensuring the seam is underneath, and place on lightly greased oven trays lined with baking paper. Brush the pastry with egg and sprinkle with the sesame seeds. Cook for 25 minutes or until golden and cooked through.
• Meanwhile, to make the ketchup, place the kimchi, honey, tomato paste, gochujang and 2 tablespoons of water in a small saucepan over medium heat. Bring to a simmer and cook for 3 minutes, or until reduced and sticky. Set aside to cool.
• Serve sausage rolls with kimchi ketchup.

Source : https://www.smh.com.au/goodfood/recipes/korean-beef-sausage-rolls-with-sticky-kimchi-ketchup-20210902-h1ybv9.html Minor alterations (more gochujang).

Korean-style Barbecue Pork Ribs with Gochujang Sauce

4 Servings

Ingredients:

• 2 racks baby back pork ribs (about 2 pounds each)
• Kosher salt, freshly ground pepper
• 4 green onions, cut into small slices, whites and green parts separated (reserve a handful of chopped green parts for serving)
• 10 garlic cloves, peeled
• 1 3-inch piece peeled ginger, very coarsely chopped
• 2 tablespoons vegetable oil, plus more for grill
• 1/2 cup gochujang (Korean hot pepper paste)
• 1/2 cup ketchup
• 1/2 cup fresh lime juice
• 3 tablespoons plum sauce
• 2 tablespoons light brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• Lime wedges, for serving

Instructions:

• Preheat the oven to 300F. Pat ribs dry; season generously on both sides with salt and pepper. Wrap each rack in a double layer of foil, crimping edges tightly, and place on a rimmed baking sheet. Bake until meat yields easily when pierced with a skewer but is not quite falling off the bone, 2 hours. Remove from the oven and let sit inside the foil until cool enough to handle.
• Meanwhile, pulse scallions, garlic, and ginger in a food processor until finely chopped. Heat 2 Tbsp. oil in a medium saucepan over medium. Add aromatics and cook, stirring often, until softened, golden, and starting to stick to the bottom of the pan, about 4 minutes. Add gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, soy sauce, and 1/4 cup water and stir until smooth. Bring to a simmer and cook, stirring often to prevent scorching, until thick, 5-10 minutes. Remove sauce from heat; season with salt.
• Prepare a grill for medium-high heat; lightly oil grates. Remove ribs from foil (if desired, stir cooking liquid into sauce) and cut racks in half crosswise. Place ribs on grill, meaty side down, and grill until lightly charred, about 1 minute. Brush ribs with sauce and turn over.
• Brush with more sauce and continue to grill, turning ribs one or two more times, until sauce is lightly charred in spots, about 2 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into individual ribs.
Serve ribs with remaining sauce and lime wedges.

Source : Bon Appetit

Korean-style Barbecue Pork Ribs with Gochujang Sauce & Adobo

4 Servings

Ingredients:

• 2/3 cup apple cider vinegar
• 1/2 cup (packed) dark brown sugar
• 6 tbsp gochujang (Korean hot pepper paste)
• 1/4 cup adobo (from 1 can chipotle chiles in adobo)
• 2 pork spareribs (about 1kg), chopped in 1-2 rib sets
• Kosher salt, freshly ground pepper
• Vegetable oil (for grill)

Instructions:

• In a deep soup pot, add 1 cup of water, cover with a lid, set on med-high until boiling, then set to simmer and steam ribs for 1 hr to tenderise the meat.
• Meanwhile, in a medium bowl, whisk vinegar, brown sugar, gochujang, and adobo until sugar is dissolved. Transfer half of the sauce to a small bowl and set aside for serving. Remove the ribs and set aside.
• Prepare a BBQ grill for medium-high heat; oil grate.
• Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes.
• Serve with reserved sauce alongside.

Source : Inspired by this recipe https://www.bonappetit.com/recipe/grilled-pork-spareribs-with-gochujang-barbecue-sauce

Japanese Terriyaki Beef

Serves 4.
Ready in 30mins + 3hr marinating time.

Ingredients:

• 1/2 Cup Soy Sauce
• 1/2 Cup Mirin
• 1/4 Cup Caster Sugar
• 1 tbsp Honey
• 1 tbsp Sesame Oil
• 2 2 tsp Ginger, finely grated
• 1 Garlic Clove, thinly sliced
• 800g Beef Rump Steak, sliced thinly
• 1 tbsp Rice oil (or vegetable)
• Serve with Steamed Sushi Rice and thinly sliced green onions

Instructions:

• Place soy sauce, mirin, sugar, honey, sesame oil, ginger and garlic in saucepan over medium-high heat.
• Bring to boil. Reduce heat to low.
• Simmer for 5 to 10 minutes.
• Remove from heat. Cool to room temperature.
• Pour soy sauce mixture into a large, shallow ceramic dish (or tupperware container). Add raw beef and turn around to coat evenly.
• Cover and refrigerate for at least 3 hours.
• Drain beef, reserving the marinade aside.
• In a saucepan or wok, heat rice oil over medium-high heat. Cook beef for 3-4 mins per side (for medium, or until desired).
• Transfer beef to a plate to rest. Cover loosely with a sheet of aluminium foil. Set aside for 5 mins.
• Meanwhile, cook reserved soy sauce mixture within the saucepan. Bring to a boil, then reduce heat to low. Simmer uncovered for 2-3 mins until slightly reduced.
• Serve with rice, sliced green onion and drizzle with sauce.

Japanese Okonomiyaki (!!) Savoury Pancake

Credit : Urara Reynolds
Serves 3-4

Ingredients:

• Flour (any kind. I prefer whole meal)
• Corn flour
• water
• Fish powder (the stick sachet I gave to you)
• egg
• cabbage - shredded (about 5mm. No! precisely 5mm! no more no less!!)
• shallots - chopped
• pork / marinara or anything!
• Mayonnaise
• bonito flake
• Tonkatsu sause

Instructions:

• mix flour and corn flour in a bowl. I don't measure them but ratio is 3 flour to 1 corn flour.
• add fish powder and start adding water.
• make the mixture very runny. maybe like mixture for French crepe.
• add cabbage, shallots and pork or marinara or both! mix well to coat batter evenly.
• add egg (maybe if you use 1 cup of flour then add 1 egg. not too many)
• BAKE just like pancake!
• flip once and poke middle with a folk if nothing comes out then DONE!
• put Mayonnaise, Tonkatsu sause then bonito flake on top. Keep this order exactly!! (no not really)
• Enjoy!
• Note; we also add pork berry slice (can get from Chinese butcher) on one side. So when we flipped it sizzled and made crunchy texture!

Pork and miso pot pies with wombok mash

Ingredients:

• 3 large carrots
• 2 tbsp grapeseed oil
• 2 tbsp sesame oil
• 3 tsp finely grated fresh ginger
• 4 green shallots, thinly sliced
• 4 garlic cloves, crushed
• 1 (about 550g) eggplant, finely chopped
• 375ml (1 1/2 cups) water
• 700g pork mince
• 60g red miso paste (75g is 1/4 cup but that was a bit too salty, so 60g should be the right amount of saltiness)
• 80ml (1/3 cup) saké
• 60ml (1/4 cup) mirin
• 2 1/2 tsp cornflour
• 900g potatoes, peeled, coarsely chopped
• 500g wombok, thinly sliced
• 1 tbsp sesame seeds
• 1/2 tsp chilli flakes

Instructions:

• Preheat the oven to 200C fan-forced.
• Finely chop 1 carrot. Thinly slice remaining carrots and reserve. Heat 1 tablespoon grapeseed oil and 1 tablespoon sesame oil in a large frying pan over medium heat. Add ginger, white part of shallot and 2 garlic cloves. Cook, stirring, for 30 seconds. Add chopped carrot, eggplant and 1 tablespoon water. Cook, stirring, for 5 minutes or until softened. Transfer to a bowl.
• Heat 2 teaspoons grapeseed oil and 2 teaspoons sesame oil in pan over medium-high heat. Cook mince, breaking up with a wooden spoon, for 5 minutes or until browned. Return eggplant mixture to pan. Stir in miso. Add saké. Simmer for 1 minute or until evaporated. Stir in mirin and 1⁄2 cup water. Simmer for 5 minutes or until eggplant is tender. Combine cornflour and remaining water in a jug. Add to pan. Simmer for 3 minutes or until thickened. Transfer to six 250ml (1 cup ovenproof) ramekins. Wipe pan clean with paper towel.
• Meanwhile, place potato and remaining carrot in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Season with salt. Cook for 20-22 minutes until tender. Drain. Return to pan. Coarsely mash.
• Heat remaining grapeseed oil and sesame oil in pan over high heat. Cook wombok and remaining garlic, stirring occasionally, for 2 minutes or until softened. Stir into potato mixture. Season. Top pies with mash. Sprinkle with sesame seeds and chilli. Spray with oil. Bake for 20-25 minutes or until golden. Sprinkle with green part of shallot.

Source : https://www.taste.com.au/recipes/pork-miso-pot-pies-wombok-mash/707ade22-2b6a-4c61-a039-97de6ce00b0d

Beef short ribs in miso & beer

Ingredients:

• 3 kg beef short ribs, fat trimmed
• 2 tbsp olive oil
• 1 red onion, finely chopped
• 1 long green chilli, seeds removed, thinly sliced
• 4 garlic cloves, crushed
• 1 tsp each Sichuan pepper and ground pepper
• 1/2 each ground chilli powder and ground allspice
• 1/2 bunch coriander, roughly chopped
• 800 gm canned crushed tomatoes
• 80 gm brown sugar
• 2 tbsp Chinkiang, or to taste
• 50 gm red miso
• 440 ml Guinness draught stout
• 500 ml (2 cups) chicken stock
• Cracked black pepper, to serve

Instructions:

• Place ribs in a large heavy-based saucepan, cover with cold water and bring to the boil over high heat. Strain, then return ribs to pan and cover once more with fresh water. Bring to the boil and simmer, skimming off any impurities, for 1 hour. Remove from heat and allow ribs to cool in water at room temperature. Once cooled, drain and place in a bowl. Set aside.
• Preheat the oven to 180C. Meanwhile, heat oil in a wide, heavy-based saucepan over high heat. Add onion, chilli, garlic, Sichuan, white pepper, chilli powder, allspice and coriander, and cook, stirring occasionally, until fragrant and onion has softened (4 minutes).
• Add tomatoes, sugar, Chinkiang, miso, beer and stock and season to taste. Bring to the boil, reduce heat to medium and simmer for flavours to develop (6 minutes). Place ribs in a large roasting pan, season to taste, then pour sauce over ribs and turn to coat.
• Roast ribs, basting frequently, for 2 hours or until meat is tender and falling off the bone. To serve, transfer ribs to serving plates, drizzle with sauce from pan and scatter with black pepper.

Source : https://www.gourmettraveller.com.au/recipes/browse-all/beef-short-ribs-19736 Some alterations.

Japanese Karaage Fried Chicken

Serves 4
Marinating time needed.

Ingredients:

• 450g Chicken Thighs, cut into 1 inch bite-sized chunks
• 2 Garlic Cloves, crushed and minced very finely
• 2 tbsp Soy Sauce
• 2 tsp Fresh Ginger, grated
• Peanut or vegetable oil for frying
• 1/4 Cup Corn Starch
• 1/4 Cup Flour, sifted
• Salt and Pepper, for seasoning as needed
• 1 Green Onion, sliced finely
• 1 Lemon, cut into wedges, for serving

Instructions:

• In medium bowl, for marinating, combine soy, garlic, ginger and chicken.
• Toss until well coated. Cover and refrigerate for a min of 30 mins to 8 hours.
• Heat oil in wok over high heat until 170C.
• In a medium bowl, combine cornstarch and flour.
• Place one piece of chicken from the marinade to the flour mixture. Toss to coat.
• Shake to remove excess flour and add chicken to hot oil.
• Progress with remaining chicken pieces, not frying more than 5 or so pieces at a time.
• Oil temp should fall to 150C with the addition of the chicken pieces. Maintain this temperature for the frying of the chicken.
• Cook for about 5-7 mins per piece, until chicken is golden and cooked through.
• Set fried chicken aside on a rack to drain. Add salt seasoning immediately, as needed.
• Serve hot with green onion slices as garnish and lemon wedges.

One pot Miso Chicken Drumsticks & Rice

Serves 4
Prep and Cook time : 70 mins

Ingredients:

• 1kg (about 8) Chicken Drumsticks
• 1 tbsp Olive Oil
• 1/2 Cup (150g) White Shiro Miso Paste
• 1/3 Cup (80ml) Mirin
• 2 tsp Low Salt Soy Sauce
• 2 tsp Caster Sugar
• 1 1/2 tsp Fresh Ginger, grated
• 1 Cup (200g) Basmati Rice
• 2 Cups (500ml) Chicken Stock
• 1 Cup Spinach Leaf, for serving
• 1 Green Onion, sliced for serving

Instructions:

• Preheat oven to 220C.
• In a large deep baking dish, place the drumsticks in a single layer.
• Drizzle drumsticks with oil.
• Bake for 20 mins until the drumsticks are starting to brown.
• Meanwhile, combine in a small pouring container, the miso, soy sauce, mirin, sugar and ginger.
• Turn the drumsticks in the baking dish, sprinkle the rice between them, pour over the stock plus 1.5 cups of water.
• Drizzle the drumstick with the miso mixture.
• Bake for 30-40 mins until the drumsticks are cooked and liquid has been absorbed.
• Remove from the overn and toss spinach leaves and green onion.
• Set aside for 5 mins to rest.
• Serve immediately.

Japanese-style poached chicken with ginger soy

Ingredients:

• 4 Pieces of chicken
• 1/2 Cup Soy Sauce
• 500ml Water
• 1 tsp Fresh Ginger, grated
• 4 Kaffir Lime Leaves
• 1 Stick of Lemongrass, bruised
• Cooked rice, for serving

Instructions:

• In a large soup pot, over medium high heat, combine all ingredients
• Cook until chicken is cooked.
• Remove from pot, drain, and serve warm with rice

Japanese Mabo Dofu (Dry Variation)

Serves 4

Ingredients:

• 350g Firm Tofu
• 250g Minced Meat (50% Pork, 50% Beef)
• 1 Leek, sliced thinly
• 20g Glass Noodles
• 10g Ginger, chopped finely
• 2 Garlic Cloves, crushed and minced
• 3 tbsp Cooking Sake
• Red Chilli Pepper to taste
• Salt & Pepper

Ingredients (Sauce):

• 3 tbsp Soy Sauce
• 3 tbsp Water
• 2 tbsp Mirin
• 1 tbsp Cooking Sake
• 2.5g Sea Kelp Stock
• 2 tbsp Sesame Oil
• 2.5g Bonito Fish Stock
• 2 tbsp Oyster Sauce
• 2 tbsp Miso Paste
• 1/2 Chilli Powder
• 1 tbsp Ketchup

Instructions:

• First drain the water from the tofu by wrapping it in paper towels. Press the wrapped tofu between a plate on top and a sieve underneath for 20 mins.
• Then unwrap the tofu and cut it into 2cm cubes.
• Meanwhile, in a medium sized bowl, mix together all the ingredients for the sauce and set aside.
• In a frying pan, on medium heat, add 1 tbsp of oil and fry the ginger, garlic and red chilli for a minute until fragrant.
• Add the leek, meat, salt and pepper. Cook until the meat has browned.
• Stir in the mixed sauce and then add the tofu.
• Once the tofu is warmed through, add the noodles.
• Cook until the noodles are soft and serve immediately.

Japanese Duck Breast with Tangy Umeboshi Sauce

Serves 4

Ingredients:

• 1 tsp Mild Curry Powder
• 1 tsp Ground Ginger
• 1 tsp Chinese Five Spice
• 1 tsp Sichuan Peppers - Dry roasted and ground via mortar & pestle
• 4 Duck Breasts
• 4 tbsp Honey
• 100g Umeboshi Plums, stones removed and blend to a fine puree
• Chinese broccoli and/or rice to serve

Instructions:

• Preheat oven to 200C
• In a bowl, mix together the curry powder, ground ginger, chinese five spice and sichuan pepper.
• Set aside a tsp of the spice mixture for the plums
• In a bowl, place the duck and sprinkle the remaining spice mixture over the duck breasts.
• On a cold oven-proof frying pan, place the duck breasts skin side down. Set heat to high and cook for 3-4 mins until skin has cooked and fat has been rendered.
• Turn the duck breasts skin-side up, drizzle 2 tbsp of honey over the skin and transfer the pan to the oven.
• Roast duck for 15-20 mins, until it has been cooked to your liking. Baste the duck with the pan juices at the 10 min mark.
• Remove from pan and rest for 10 mins.
• Meanwhile, in a small saucepan, warm the plum puree, the remaining 1 tsp of spice mixture, 2 more tbsp of honey and the remaining duck juices from the pan. Taste and season with more honey or plum as needed.
• Cut the duck breasts into diagonal slices and serve with the umeboshi plum sauce. Serve with rice and/or steamed chinese broccoli as desired.

Teriyaki-glazed Baby Back Pork Ribs (Airfryer)

Ingredients:

• 1 tsp Chinese Five-Spice Powder
• 1/2 tsp Garlic Powder
• 1 tsp Kosher Salt
• 1 tsp Black Pepper
• 1-1.3 kg Rack of Pork Ribs, cut into 4 pieces or individual ribs
• 1/4 Cup (60ml) Soy Sauce
• 1 tbsp Brown Sugar
• 1 tbsp Vegetable Oil
• 1/2 tbsp Ginger, grated
• 1 Garlic Clove, crushed and pressed
• 3 tsp Rice Vinegar
• 1 tsp Toasted Sesame Oil

Instructions:

• In a small bowl, combine the chinese five-spice powder, garlic powder, salt and pepper.
• Place ribs in a large bowl and toss the five spice mixture so it is coated across the ribs.
• Wrap each rib section tightly into aliminium foil.
• Arrange the foil-wrapped ribs in the air fryer basket.
• Set the temperature to 180C and cook for 50 mins.
• Meanwhile, prepare the sauce in a small bowl by combining the soy sauce, brown sugar, oil, ginger, garlic, rice vinegar and sesame oil.
• Use tongs to remove the ribs from the airfryer and place on a baking rack to cool slightly. Once cooler, carefully remove the foil.
• Brush the ribs evenly with the sauce mixture and return to the air fryer at 200C for 10 mins, occasionally basting the ribs with additional sauce. The ribs should be crispy, tender, and slightly charred when cooked. Brush the cooked ribs with any remaining sauce and serve immediately.

Source : Epic Airfryer Cookbook

Udon with Soft-Boiled Egg, Hot Soy, and Black Pepper

Serves 4. Total time = 30 mins.

Ingredients:

• 4 large eggs
• 2 cups vegetable stock
• 3 tablespoons tamari or soy sauce
• 2 teaspoons mirin
• 1 3/4 pounds fresh, vacuum-sealed, or frozen udon noodles
• 6 tablespoons unsalted butter (3 ounces), cubed
• 4 scallions, finely chopped (about 2/3 cup)
• Black pepper
• 1 tablespoon sesame oil
• Fine sea salt

Instructions:

• Fill a small saucepan with water; bring to a boil over high. Lower eggs into water, and cook 6 minutes. Transfer eggs to a large bowl of ice water. Let cool 5 minutes. Drain and peel eggs, and set aside.
• Bring a large saucepan of salted water to a boil over high. While water comes to a boil, stir together vegetable stock, tamari, and mirin in a small saucepan; cook over low, stirring occasionally, until hot, about 8 minutes. Add noodles to boiling water, and cook according to package directions for al dente. Drain noodles, and divide evenly among 4 bowls.
• Divide butter evenly among bowls; pour hot soy sauce mixture evenly over bowls. Halve eggs lengthwise, and top each bowl with 2 egg halves. Sprinkle evenly with scallions, and scatter a generous amount of black pepper over noodles. Drizzle evenly with sesame oil, and garnish with sea salt.

Source : https://www.foodandwine.com/recipes/life-changing-udon-with-soft-boiled-egg-hot-soy-and-black-pepper

Japanese Glazed Beef Meatballs with Soba Noodles & Pickled Veggies

Prep time 20 mins + Cook time 20 mins = 40 mins

4 Servings

Ingredients (Meatballs):

• 600g Beef Mince
• 1 tbsp Soy Sauce
• 1 Garlic Clove, crushed
• 1 tsp Fresh Ginger, grated
• 1/4 Cup Breadcrumbs
• 1.5 tbsp Vegetable oil

Ingredients (Glaze):

• 1/4 Cup Sweet Soy Sauce
• 2 tbsp Soy Sauce
• 1/4 Cup Mirin
• 1 tsp Sesame Oil

Ingredients (Pickled Vegetables):

• 1/2 Cup Rice Wine Vinegar
• Pinch Salt
• 4 Sprigs Rosemary
• 4 Pink Radish, washed and sliced
• 1 Lebanese Cucumber, chopped on the diagonal

Ingredients (Assembly):

• 1 Long Red Chilli, slit in half lengthways but kept whole at the stem
• 270g Soba Noodles

Instructions:

• In a large bowl, combine beef mince, soy, garlic, ginger and breadcrumbs.
• Roll into 24 meatballs, about 1 tablespoon each.
• Over medium heat, place a large heavy set frying pan and warm the oil.
• Once hot, cook the meatballs in a couple batches without crowding them on the pan and roll them around to they stay round. Cook until nearly done.
• Meanwhile, prepare the pickled vegetables by placing the vegetables in a glass bowl.
• In a small saucepan, bring to a simmer the rice vinegar, salt and 2 sprigs of rosemary.
• Pour vinegar over vegetables, turn to coat, cover with a lid and leave to pickle for 5-10 mins. Drain before serving.
• In a small bowl, combine glaze ingredients next. Pour glaze over each meatball.
• Add the 2 remaining rosemary sprigs into the pan and toss them and the meatballs around to coat them with the glaze.
• Set the heat to high and cook the glaze while continuously rolling around the meatballs until they a fully coated with the sticky glaze and it has all been absorbed.
• In a separate pan, boil the soba noodles (2-3 mins only).
• Place a bed of soba noodles, topping with the meatballs and drained pickled vegetables.

Japanese Navy Curry

Serves 4.

Ingredients:

• 2 tbsp Vegetable Oil
• 2 Chicken Thighs, cut into small pieces
• 1/2 Onion, chopped finely
• 1.5 Carrots, cut into bite-sized half moons
• 20g Butter
• 1.5 tbsp Flour, sifted
• 2 tbsp Hot Curry Powder
• 500ml Chicken Stock
• 1 Boiling Potato, diced into 2cm cubes
• 2 tbsp Soy Sauce
• 2 tbsp Apple Juice
• 1 tbsp Honey
• 2 tbsp Chives, chopped, to serve
• Rice, to serve

Instructions:

• In a saucepan, over medium-high heat, add 1 tbsp oil and sear chicken for 2-3 mins until golden all around. Set chicken aside.
• Add 1 more tbsp oil to the saucepan and cook onion and carrot for about 5 mins until the onion turns translucent. Set onion and carrot aside.
• Add butter to the pan and cook until foaming then stir in the flour. Cook, stirring, for 2-4 mins until sandy coloured.
• Stir in curry powder and then gradually add stock, only a little at the beginning to dilute the flour paste then increasingly until all the stock has been added.
• Add potato cook for 5 mins.
• Then stir in the cooked vegetables. Simmer for another 5 mins.
• Add soy sauce, apple juice and honey. Taste and adjust flavours as desired.
• Add the chicken and reduce heat to a simmer. Cook for 10 mins until the chicken is cooked through.
• Serve with a separate plate of rice and top the curry with chives.

Source: Donna Hay Magazine (Recipe Adapted)

Vietnamese Caramelised Pork Belly (in Coco Water Sauce)

Serves 4
Prep Time 10 mins + 1hr to marinate + Cooking Time 1 hour.

Ingredients:

• 500g Pork Belly, cut into thick 1.5 inch slices
• 1 tbsp Cooking Oil
• 1 tbsp Sugar
• 375 ml Unweetened Coconut Water
• Sprigs of Coriander Leaves, for garnish

Ingredients for the Marinade:

• 3 Shallots, minced
• 2 Garlic Cloves, minced
• 1 tbsp Sugar
• 1/4 tsp Freshly Ground Black Pepper
• 3 tbsp Fish Sauce
• 1 tsp Soy Sauce

Instructions:

• Combine the marinade ingredients in a bowl and mix until the sugar is dissolved.
• Pour the marinade over the pork slices, mix until well coated and allow to marinate for at least 1 hour.
• Heat the oil in a wok or skillet over medium heat until very hot.
• Add the marinated pork and stir-fry until the pork begins to brown, 3-5 mins.
• Add the sugar and continue to stir-fry for 2-3 mins, until the sugar caramelises and the pork turns dark brown.
• Finally pour in the coconut water and bring mixture to a boil.
• Reduce the heat to low, cover and simmer the mixture for 35-45 min, stirring occasionally, until the sauce has reduced to half and the pork is tender.
• Transfer to a serving plate, garnish with coriander leaves and serve hot with steamed rice.

Vietnamese Pork & Mushroom Stuffed Tomatoes

Serves 4
Prep Time 30 mins + 20 mins to marinate + Cooking Time 25 mins.

Ingredients:

• 4 Large Ripe Tomatoes
• 2 tbsp Cooking Oil
• 2 Garlic Cloves, minced
• Sprigs of Coriander Leaves, for garnish

Ingredients for Filling:

• 200g Ground Pork
• 2 Large Dried Black Chinese Shitaake Mushrooms, soaked in hot water until soft, stems discarded, caps minced
• 2 Garlic Cloves, minced
• 2 Shallots, minced
• 1 Spring Onion, minced
• 2 tsp Fish Sauce
• 1/2 tsp Sugar
• 1/4 tsp Freshly Ground Black Pepper

Ingredients for the Sauce:

• 2 tbsp Water
• 1/2 tbsp Fish Sauce
• 1/2 tbsp Oyster Sauce
• 1 tbsp Sugar

Instructions:

• Make the filling first by combining all the ingredients in a bowl and mixing well. Set aside for at least 20 mins, then divide into 4 equal portions.
• Meanwhile, using a sharp knife,carefully slice off about 1 cm of the top of each tomato, then scoop out the pulp to form tomato cups. Reserve the pulp for the Sauce and place the cups upside down on a plate to drain off all the liquid.
• To make the Sauce, minced the reserved omato pulp and bring to a boil over medium heat in a small saucepan, then simmer uncovered for about 10 mins.
• Remove from heat and set aside to cool.
• Press the cooked pulp through a sieve into a bowl, and mix with the water, fish sauce, oyster sauce and sugar until well combined.
• Dry the inside of each tomato cup with a paper towel.
• Fill each cup with a portion of the filling mixture.
• Heat the oil in a wok over medium heat, pan fry the stuffed tomatoes, faced down first, for 3-5 mins.
• Turn the stuffed tomatoes right side up and pan-fry the bottoms for another 3-5 mins, until cooked. Carefully remove from the pan and set aside.
• Reheat the remaining oil in the pan over medium heat and stir fry the garlic until fragrant and golden brown.
• Add the prepared sauce, mix well and bring to a boil. Then simmer, uncovered for about 2 mins, stirring occasionally. Remove from heat.
• To serve, place the stuffed tomatoes on plates and pour the warm sauce over the tomatoes.
• Garnish with coriander leaves and serve hot with steamed rice.

Vietnamese Pork & Wood Ear Mushroom Stuffed Tomatoes

Serves 6 as part of a shared meal.

Ingredients:

• 4 Dried Wood Ear Mushrooms
• 6 Tomatoes, slightly underripe
• 250g Minced Pork
• 1.5+1.5 Garlic Cloves, finely minced
• 1.5+1.5 Red Shallots, finely minced
• 1+1 tbsp Fish Sauce
• 0.5+0.5 Green Onion, finely chopped
• 2 tbsp Bread crumbs or more
• 125ml Vegetable Oil
• 1 tsp Tomato Paste
• 2 tsp Sugar
• 1 Small Handful Coriander leaves

Instructions:

• Put the wood ear mushroom in a bowl, cover with just boiled water and soak for 20 mins. Drain and thinly slide the mushroom.
• Cut the tomatoes in half horizontally. Then scoop out the flesh with a teaspoon. Reserve the flesh and set the tomato shells aside.
• In a bowl, combine the mushrooms, pork, half of the garlic, half of the shallots, 1 tbsp of the fish sauce, 1 tbsp of the green onion, 2 tbsp bread crumbs or more, and 1 tsp freshly ground black pepper. Knead all the ingredients together. Then mould the mixture into 12 individual even portions.
• Tightly stuff each of the tomato shells with a portion of the mushroom mixture. Set aside on a tray.
• Then make the tomato sauce, by placing in a small saucepan over med-high heat, then adding 2 tbsp of oil. Add the remaining garlic and shallots and cook until fragrant. Then add the reserved tomato flesh along with 4 tbsp water, the remaining 1 tbsp fish sauce, the tomato paste and the sugar. Stir for 5 mins then turn off the heat and set aside.
• Heat 2 tbsp of the oil in a large frying pan over medium heat. Add 6 tomatoes to the pan, stuffing side down and fry for 5 mins, or until brown. Turn the tomatoes over, increase the heat to high and fry for a further 3 mins. Remove the tomatoes from the pan and place on a serving plate. Repeat with the remaining oil and tomatoes.
• Add the tomato sauce to the large frying pan and cook for 3 mins. Drizzle tomato sauce over the tomatoes and garnish with the remaining sliced green onion and the coriander.

Source : Red Lantern Chef Luke Nguyen Cookbook

Salt & Pepper Pork Belly

Serves 4-6.

Ingredients:

• 600g Boneless Pork Belly, skin removed
• 1/4 tsp Ground White Pepper
• 2 tsp Sesame Oil
• 2 Garlic Cloves, crushed and roughly chopped
• 1 Long Red Chilli, deseeded and sliced on the diagonal
• 2 Spring onions, sliced on the diagonal
• 1/4 tsp Freshly Ground Black Pepper
• 1 tsp Sea Salt

Instructions:

• Slice the pork into long 1cm-wide strips.
• In a wide shallow marinade bowl, mix together the pepper and 1 tsp sesame oil.
• Toss in pork strips to coat, then leave to marinate for at least 1 hour.
• Turn several times while marinating to coat the pork well.
• Heat a large frying pan until smoking and add 1 tsp sesame oil.
• Fry the pork on both sides until well browned and cooked through.
• Pour out all the fat except 1 tsp in a heat proof container.
• Remove the pork from the wok and let it rest for 2 mins.
• Cut the pork belly into 2.5cm lengths with kitchen scissors.
• Heat the wok and reserved fat inside over high.
• Once hot, add the garlic, chilli, spring onions. Stir until they start to blacken.
• Add in the pork pieces, black pepper and salt. Toss to coat completely.
• Serve immediately.

Spiced BBQ Roasted Duck with Orange Ginger Hoisin Sauce

Start this recipe the day before

Ingredients (Duck & Rub):

• 1 Whole Duck
• 1 tbsp Sesame Oil
• 3 tbsp White Pepper
• 2 tbsp Fresh Ginger, grated
• 2 tbsp Fine Orange Zest (about 2 Oranges)
• 2 tbsp Salt

Ingredients (Hoisin Sauce):

• 5 tbsp Hoisin Sauce
• 3 tbsp Coriander Leaves, roughly chopped extra for serving
• 2 tbsp Chilli Garlic Sauce (such as Sriracha)
• 1 tbsp Fresh Ginger, grated

Instructions:

• Place the duck in a pan or plate.
• Using a fork, prick the duck a number of times, esp between the wing and breast, through the skin and fat but not touching the meat.
• Pat the duck dry with paper towels then coat all over with the sesame oil.
• In a small bowl, combine the white pepper, grated ginger, orange zest and salt.
• Rub this mixture all over the surface of the duck.
• Place the duck in the fridge, uncovered, overnight, to absorb the flavours and dry out.
• Preheat the BBQ to low.
• Remove the duck from the pan and place it on the grill, away from direct heat.
• Put the lid on the BBQ and cook for 30-40 mins.
• Flip over the bird and cook for another 30-40 mins.
• To check for readiness, pierce the leg to see if juices run clear. You can also twist the leg gently - the joint should feel loose in the socket.
• Meanwhile, prepare the hoisin sauce by combining all the sauce ingredients together. Set aside.
• Once done, transfer the duck to a cutting board. Place a sheet of foil loosely on top and let it rest for 10 mins before carving it up.
• Serve with a drizzle of the sauce and some extra coriander leaves.

Sticky Lime and Ginger Chicken

Serves 4

Ingredients:

• 1/3 Cup (80ml) Honey
• 2 tbsp Oyster Sauce
• 1 tbsp Lime Juice
• 5cm piece (25g) Fresh Ginger, peeled and finely grated
• 2 Cloves Garlic, crushed
• 1/4 Cup (60ml) Water
• 2 tbsp Peanut Oil
• 8 x 125g Chicken Thigh Fillets, trimmed and cut into strips
• 1 Lime, thinly sliced
• 600g Gai Larn, chopped and blanched
• Shredded Green Onion (scallion) and steamed rice, to serve

Instructions:

• Combine in a bowl the honey, oyster sauce, lime juice, ginger, garlic and water. Set aside.
• Heat the oil in a large wok or non-stick frying pan over high heat.
• Add the chicken and cook, in 2-3 batches, for 6 mins or until browned and cooked through. Set chicken aside.
• In the same pot, combine the honey mixture and lime and bring both to a boil. Then, cook for 2-4 mins or until slightly thickened. Mix in chicken.
• Arrange the gai larn on a plate and top with the chicken and green onion.
• Spoon over more sauce from the pan and serve with steamed rice.

Sirloin Steak with Ginger & Garlic Asian Marinade

Makes 6 Servings.

Ingredients:

• 1.5 pounds Boneless Top Sirloin Steak (about 1.5" thick)
• 1/4 Cup + 1 tbsp Reduced-Sodium Soy Sauce
• 3 tbsp Steak Sauce
• 2 tbsp Lime Juice
• 2 tbsp Packed Brown Sugar
• 1 tbsp Ginger, Grated
• 2 Cloves Garlic, minced
• 1 tsp Sesame Oil
• 1/4 tsp Black Pepper

Instructions:

• Pierce meat in several places with a fork.
• Combine all remaining ingredients in a small bowl and pour over steak in a large sealable plastic container or bag.
• Refrigerate for at least 2 hours or overnight if possible.
• Prepare grill. Remove steak from marinade and grill over med-high heat for 4-5 mins per side, until desired "doneness" is reached. Brush steak occasionally during cooking with leftover marinade.
• Let meat rest for a few minutes before slicing. Cut against the grain into thin slices. Serve immediately.

Lemongrass Lamb Skewers

Makes 8 lamb skewers.
Serves 4

Ingredients:

• 600g Lamb Roast or Fillet, cut into long thin strips
• 2 Garlic Cloves, crushed and minced
• 1.5 tbsp Lemongrass, white part only, finely chopped
• 2 tbsp Soy Sauce
• 2 tsp Sugar
• 1/4 tsp Ground Turmeric
• 1/2 tsp Freshly Ground Black Pepper

Instructions:

• Cut lamb into long thin strips and thread them onto 8 skewers, brunching along 3/4 of the length, leaving 1-2 cms on each end clear of meat.
• Place threaded skewers in a shallow dish, lined with baking paper (if using a metal dish).
• In a small bowl, combine the minced garlic, black pepper, lemongrass, soy sauce, sugar and turmeric.
• Brush the sauce all over the meat and leave to marinate for 1 hour.
• Prepare the BBQ by pre-oiling and pre-heating the grill.
• Cook the skewers on the hot grill for 2-3 mins on each side.

Source: Homestyle BBQ Cookbook

Lamb Kebabs w Satay Sauce

Ingredients:

• 1 kg Lamb Round Roast
• 2 tsp Peanut Oil (or vegetable oil)
• 1 tbsp Fresh Lemongrass, finely chopped
• 2 tsp Ground Cumin
• 1 + 1/4 Cup (350ml) Chicken Stock
• 1/2 Cup (130g) Smooth Peanut Butter
• 1/4 Cup (60ml) Sweet Chilly Sauce
• 2 tsp Lemon Juice
• 1 tbsp Fresh Coriander Leaves, finely chopped

Instructions:

• Soak 10 bamboo skewers in water for about 1 hour to prevent them from scorching on the bbq.
• Cut Lamb into 3cm pieces. Thread onto 12 skewers.
• Heat oil in medium saucepan. Cook lemongrass and cumin, stirring until fragrant (1-2mins). Add remaining ingredients (starting with stock), bring to a boil, stirring, then simmer uncovered for 5 mins. Then let sit - keep warm.
• Cook skewers on the preheated barbecue grill, in batches, until browned all over and cooked as desired.
• Serve skewers with hot satay sauce for dipping.

Sweet Chilli, Soy and Sesame Beef Ribs

Ingredients:

• 10-12 Beef Short Ribs (This recipe works also for long beef ribs)
• 1/2 Cup Sweet Chilli Sauce
• 1/4 Tomato Sauce or Ketchup
• 1/4 Soy Sauce
• 3 cloves garlic, crushed
• 1 tbsp fresh ginger, grated
• 2 tbsp Sesame Seeds, toasted

Instructions:

• Place the beef ribs in a large stockpot, cover ribs with water.
• Bring to simmer gently, over low heat, then continue to simmer, partially covered for 1 hr.
• Remove ribs from water, mix with combined chilli, tomato sauce, soy sauce, garlic and ginger.
• Marinate for 30 mins or overnight. If marinated overnight, bring them to room temperature before BBQing for best results.
• BBQ Ribs over moderate heat for 10-12 mins, turning often, basting regularly with remaining marinade, until ribs are golden brown.
• BBQ Tips : If using direct heat, keep cover open and ensure the barbecue has a cooler zone so that they can be pushed aside in case of flareups. Turn them over frequently. This will take 8-10 minutes. If using indirect heat, close the bbq cover, and turn them once or twice with total cooking time about 12 minutes.
• Serve sprinkled with toasted sesame. Serve 2-3 ribs per person.

Sweet Chilli Chicken Bites

Prep 15 mins + Cook 10 mins = Total 25 mins

Ingredients:

• 4 Chicken Thighs, cut into small bite-sized pieces
• Vegetable or Canola Oil, for deep frying
• 1 tbsp Vegetable Oil
• 2 Cloves Garlic, minced
• 4 tbsp Thai Sweet Chilli Sauce
• 1 tsp Lime or Lemon Juice
• Pinch Salt
• 1/2 tsp Sesame Seeds
• 1/2 tbsp Coriander Leaves, chopped

Ingredients (Batter) :

• 1 Egg White
• 1/2 cup Flour, sifted
• 1/4 cup Cornstarch
• 1/2 tsp Baking Powder
• 1/2 cup Water, ice cold
• 1 tbsp Vegetable Oil
• Pinch Salt

Instructions:

• Mix all the ingredients for the batter until well-combined.
• Add the chicken into the batter.
• Heat up a deep saucepan, over medium heat, with about 6cm of vegetable oil.
• Once the oil temperature reaches 160C, deep-fry the chicken until golden.
• Transfer the chicken to a wire rack to drain the excess oil.
• Meanwhile, prepare a small bowl with the chilli sauce, lime juice and salt.
• In a separate frying pan, over medium heat, add 1 tbsp vegetable oil and stirfry the garlic until golden.
• Transfer the fried chicken into the frying pan, followed by the sweet chilli sauce mixture.
• Toss the chicken bites to coat with the sweet chilli mixture.
• Plate up the chicken bites, topped with sesame seeds and coriander leaves.

Source: https://rasamalaysia.com/thai-sweet-chili-chicken/

Orange Ginger Pork Stirfry with Broccoli & Red Peppers

Serves 4.
Prep time : 15 mins
Cook time : 10 mins

Ingredients:

• 1/2 Cup Chicken Broth
• 1/4 Cup Hoisin Sauce
• 1/4 Cup Orange Marmalade
• 1 tbsp Seasoned Rice Vinegar
• 1 tbsp Cornstarch
• 1 tsp Sesame Oil
• 1 tsp Ginger, grated
• 1 Clove Garlic, crushed and minced
• 1/4 tsp Chinese Five-Spice
• 1 tbsp Vegetable Oil
• 400g Pork Tenderloin, cut in thin 1cm-thick slices
• 1 Broccoli, stem and florets cut into small bites
• 1 Red Capsicum, deseeded and cut into small bites
• Cooked brown rice, for serving

Instructions:

• In a medium bowl, make the sauce by whisking together the chicken broth, hoisin sauce, marmalade, vinegar, cornstarch, sesame oil, gingerroot, garlic and five spice. Set aside.
• In a large frying pan, over high, heat the vegetable oil and then just brown the pork slices.
• Reduce heat to medium-high. Add broccoli stems and cook for 5 mins.
• Add the red peppers and the broccoli florets. Cook for 3 more mins.
• Stir in the sauce, toss to coat the meat and veggies. Cook until thickened.
• Serve hot over still warm cooked brown rice.

Slow-roasted Lime and Ginger Pork Shoulder

Prep time 15 mins + Cooking time 3 hrs + Resting time 10 mins = 3hrs 25mins

Ingredients:

• 1.4kg Pork Shoulder Roast
• 2 tbsp Soy Sauce
• 2 tbsp Worcestershire Sauce
• 1/3 Cup Honey (1/4 cup if you don't want a sweet flavour)
• 1 tbsp Lime Juice
• 1 tbsp Ginger, finely grated
• 2 Garlic Cloves, crushed and finely chopped
• Coriander leaves, for serving
• Thinly diagonally sliced long red chilli, for serving
• Steamed rice, for serving
• Steamed Chinese Broccoli, for serving
• Lime Wedges, for serving

Instructions:

• Preheat oven to 160C
• In a small bowl, combine the soy sauce, worcestershire sauce, honey, lime juice, ginger and garlic.
• In a roasting pan, place the pork and then coat the full pork shoulder with the sauce.
• Cover pan tightly with foil.
• Bake for 2.5 hours, until pork is very tender.
• Uncover and baste pork with pan juices.
• Roast for another 30 mins, until pork is caramelised and cooked through.
• Remove from the oven, loosely cover with foil and set aside to rest for 10 mins.
• Reduce pan juices into a lime ginger gravy.
• Serve pork roast slices with the lime ginger gravy, coriander, chilli, lime wedges, overtop steamed rice and broccoli.

Potato Gnocchi with XO Trout Sauce

Ingredients (Gnocchi) :

• 1kg Roasting Potatoes (About 5), cleaned
• 110g Flour, sifted + more for dusting
• 100g Cornflour
• 1 Egg Yolk

Ingredients (XO Trout) :

• 400g Skinless Ocean Trout, deboned and cut into 1cm cubes
• 50ml Fish Sauce
• 2 tsp Sweet Paprika
• 80g Unsalted Butter
• 80ml Vegetable Oil
• 150g Red Shallots (about 4), finely chopped
• 6 Garlic Cloves, chopped
• 3 Long Red Chillies, deseeded and finely chopped
• 150ml Shoaxing Wine
• 1 tsp Brown Sugar
• 2 tsp Light Soy Sauce
• 1 tsp Oyster Sauce

Instructions:

• Cook potatoes in a large saucepan of boiling salted water for about 45 mins, until tender when poked with a fork. At that point, remove from the water and set aside on a plate until cool enough to handle.
• Meanwhile, start the XO trout by placing both the trout cubes and fish sauce in a bowl. Toss to coat and set aside to cure in the fridge for 30 mins.
• Rinse trout and pat dry with paper towel.
• Place a frying pan over low heat and add the trout, stirring continuously with a wooden spoon, breaking up the trout until it becomes strands of trout floss (about 30 mins).
• Stir through paprika, then transfer to a paper towel to drain the oil.
• Wipe the frying pan clean and return it to medium heat.
• Add butter, oil and trout floss. Cook until the butter starts to foam (4-5 mins).
• Add the chopped shallot, garlic and chillies.
• Reduce the heat to low and cook for 12-15 mins, until the trout is flaky and crisp.
• Add wine and cook for another 12-15 mins, until slightly reduced.
• Remove from the heat and season with sugar, soy sauce, oyster sauce and black pepper to taste.
• Set aside. XO trout will keep refrigerated for up to 1 week.
• Meanwhile, continue making the gnocchi by peeling and finely mashing the potatoes.
• Working quickly, fold in sifted flours and salt.
• Then fold in the egg yolk quickly.
• Place dough on a lightly floured surface and roll into 1cm thick logs. Cut these into 1cm gnocchis.
• Place any gnocchi that you won't be using for the dinner on a lined tray and place that tray in the freezer. Once frozen, they can be transfered into an airtight container and kept in the freezer until ready to use for up to 1 month.
• Prepare a large deep saucepan with salted water and over med-high, bring it to boil.
• Boil the gnocchi until they float (about 2 mins).
• Drain them and transfer them to a shallow saucepan with butter. Fry both sides of the gnocchi and transfer them to a bowl to toss them in the XO trout before serving.

Source: https://www.gourmettraveller.com.au/recipes/chefs-recipes/potato-dumplings-xo-sauce-18565

Calamari Stirfry with Snowpeas & Ginger

Serves 4.

Ingredients:

• 1-2 Squid Tubes (600g)
• 1-2 Shallots, sliced thinly
• 200g Snow Peas, tip removed, cut in 2-3 pieces
• 2 Garlic Cloves, crushed and finely chopped
• 2cm Piece of Ginger, peeled and julienned thinly
• 1.5 cup Chicken Stock
• 1 tbsp Oyster Sauce
• 1 tsp Sesame Oil
• 1.5 tsp Cornflour mixed with 1 tbsp water
• 2 tbsp Vegetable Oil
• Rice, to serve

Instructions:

• Clean the calamari. Cut the squid tubes in half lengthwise. Pat them dry.
• Lay them flat with the soft underside facing upwards.
• Cut the skin into 2.5cm x 6cm rectangles.
• Honeycomb the underside finely by scoring it very lightly with diagonal strips one way and then the other way to form diamond shape cuts without cutting through the skin.
• Place a frying pan over medium heat, add the oil and stir in shallots, garlic, ginger and snowpeas.
• Stirfry for 2 mins.
• Add calamari and cook for 2 mins.
• Add chicken stock, oyster sauce, sesame oil and cornflour mix and cook for 1 min.
• Serve with rice.

Source: http://anythingfishy.com.au/9-recipes/39-calamari-stir-fry-with-snow-peas-and-ginger

Sticky Hoisin Pork Ribs

Serves 4
Cook Time : 1 hour

Ingredients:

• 2 Garlic Cloves, Crushed
• 1/3 Cup Hoisin Sauce
• 2 tbsp Soy Sauce
• 2 tbsp Brown Sugar
• 1 tsp Chinese Five Spice
• 1 Kg Pork Spare Ribs
• Steamed Asian Greens, Lime Wedges and Jasmine Rice, to serve

Instructions:

• Preheat oven to 180C fan-forced.
• Combine garlic, hoisin sauce, soy sauce, sugar and five spice in a large bowl. Add pork and toss to coat.
• Transfer pork to a large roasting pan lined with baking paper.
• Reserve marinade. Season with pepper.
• Bake for 1 hour, brushing with reserved marinade every 20 mins, or until cooked through.
• Serve pork with greens, lime wedges and rice.

Vietnamese Chicken or Pork Curry

Ingredients:

• 1 tbsp Cooking Oil
• 2 Eschallots, chopped finely
• 1 Inch Fresh Ginger, grated or blended
• 1 Lemongrass Stalk, finely blended
• 4 or so Chicken Thighs, chopped into bit sized pieces (Alternatively you can use pork)
• 3 tsp Curry Powder
• 2 Garlic Cloves, finely chopped
• 165ml / 2/3 Cup of Coconut Milk
• 300ml / 1 1/4 Cups Chicken Stock
• 2 Medium Potatoes, cubed
• 1 Carrot, roughly sliced into bite sized pieces
• 4 tbsp Fish Sauce
• 1 tsp Sugar
• Ground Black Pepper
• 1/2 Aubergine / Eggplant, cubed
• Handful of Snowpeas, in halfs or thirds
• For serving : Thai Sweet Basil, Spring Onion Chopped, Chillis Chopped (optional)

Instructions:

• Heat oil in a medium saucepan over low heat.
• Gently fry the eschallots, ginger and lemongrass.
• Once the onion has softened, add the chicken and fry turning regularly until evenly browned.
• Add the curry powder, stirring to coat the chicken.
• Then add the garlic, coconut milk, chicken stock, potatoes, and carrots. Stir to combine. Simmer for 10 mins.
• Season with the fish sauce, sugar, pepper, eggplant, and snowpeas.
• Cook for a further 8-10 mins, until the chicken is cooked through.
• Serve with optional garnish.

Vietnamese Sticky Rice with Chicken and Sausage

Prep Time 35 min + Marinate time 30 min + Cook time 25 min = Total time 1hr 30 min.
Note : Soaking time: overnight or 8 hours.
Tasty but the rice was not super sticky.
Serves 4

Ingredients:

• 600 g chicken thigh fillets
• 3 cloves garlic, finely chopped
• 2 tbsp light soy sauce
• 2 tsp dark soy sauce
• 1 1/2 tbsp fish sauce
• 600 g (3 cups) white sticky (glutinous) rice, soaked overnight
• 2 1/2 tbsp vegetable oil
• 1 onion, finely chopped
• 300 g (about 4, see note) Chinese sausages (lup cheong), thinly sliced
• 30 g (1/4 cup) dried shrimp, soaked in warm water for 30 minutes
• 1 tbsp caster sugar
• 3 green onions, trimmed and finely sliced
• Chinese pork floss (see Note) and fried shallots, to serve
• Coriander sprigs, to serve

Instructions:

• Combine the chicken with the garlic, soy sauces and fish sauce in a large bowl, tossing to coat well. Cover and refrigerate for 30 minutes or until ready to cook - the chicken can be marinated overnight, if you like.
• Drain the sticky rice well (do not rinse further), then transfer to a steamer lined with either muslin or a clean tea towel, spreading the rice evenly. Cover with a tight-fitting lid, then cook over boiling water for 20 minutes or until the rice is tender. Remove from the heat and set the rice aside.
• Drain the chicken well, reserving any liquid. Heat the oil in a large wok over medium-high. Add the onion and stir fry for 1-2 minutes or until slightly softened. Add the drained chicken and cook, stirring, for 4 minutes or until chicken is partially cooked, then add the sausage and cook, stirring, for another 4 minutes or until the chicken is nearly cooked through.
• Drain the dried shrimp well, then add to the wok with the reserved chicken marinade, sugar and green onions and toss to combine well.
• Add the rice to the wok, using a wooden spoon to break it up and distribute it among the other ingredients. Cook, tossing the wok, for 3 minutes or until everything is heated through and the chicken is cooked.
• Divide among bowls or plates, scatter each with pork floss and fried shallots to taste and some coriander sprigs.

Source : SBS Recipes

Vietnamese Chilli-Salted Squid (inspired by Red Lantern's recipe)

Ingredients:

• 200g Squid Tubes, cleaned
• Vegetable oil, to deep-fry
• 1 Egg White, whisked
• 150g (1 Cup) Potato Starch (or can use Corn Starch)
• 1 Spring Onion, thinly sliced
• 1 Red Bird's Eye Chilli, thinly sliced
• 1 Small Garlic Clove, crushed

Ingredients (Seasoning):

• 1 tbsp Salt
• 1 tsp White Pepper
• 1 tsp Ground Ginger
• 1 tsp White Sugar
• 1/2 tsp Chinese Five Spice (do not put more as this spice mix has a very strong flavour)

Ingredients (Dipping Sauce):

• 1/2 tsp Salt
• 1 tsp White Pepper
• 2 tbsp Lemon Juice

Instructions:

• Make the seasoning by combining all ingredients into a bowl.
• Make the dipping sauce by combining all ingredients into a separate bowl.
• Fill a wok or large deep frying pan one-third full with oil (about 750ml - 1L) and over a high heat until it reaches 180C.
• Meanwhile, lay the squid tubes on a chopping board. Working from the top of the tubes down to the bottom, run a knife to open them.
• Score the squid with a criss-cross pattern, cut in half lengthwise, then slice width-wise into five-millimetre length pieces.
• Place all the squid pieces in a bowl.
• Using your hands, work the egg white into the squid. Gradually add the potato starch, a little at a time, until the squid is well coated and feel quite dry.
• Shake off the excess flour, then, once the wok is hot enough, working quickly with a few pieces at a time, add the squid to the hot oil.
• Using a slotted spoon, remove and discard any bits of batter that rise to the surface.
• Cook for 1-2 mins or until lightly golden and the batter feels firm when tapped with a wooden spoon.
• Using a slotted spoon, remove the squid and transfer to a colander lined with paper towels to drain.
• Carefully remove the oil from the wok into a pot, apart from 1 tbsp of oil.
• Place over medium-high heat. Add the onion, chilli and garlic, toss to combine, then add the squid.
• Cook for 1 min, sprinkling the squid with the seasonsing as you cook.
• Serve hot with the dipping sauce.

Vietnamese Spicy Razor Clams

Serves 4

Ingredients:

• 500g Razor Clams
• 3 Garlic Cloves, crushed and finely chopped
• 1 Large Red Chilli, finely chopped
• 1 tbsp Fish Sauce
• 2 tsp Sugar
• 2 tsp Chilli Sauce (Sriracha)
• 1 tbsp Vegetable Cooking Oil
• 3 tbsp Vietnamese Mint (or regular mint or coriander)

Instructions:

• Cooking razor clams are tricky. Worth watching a youtube video to get this right.
• In a large soup pot of boiling water, add the clams tossing periodically until they are open. Drain.
• In a large skillet, heat the oil, add the garlic and chilli. Cook for 1 min.
• Add fish sauce, sugar and chilli sauce. Stir to combine.
• Add the clams and stirfry for 4-5 mins.
• Sprinkle with Vietnamese mint and serve hot.

Braised Beef with Sweet Fish Sauce

Serves 4.

Ingredients:

• 1kg good-quality beef ribs
• 500ml coconut cream
• 500ml Chicken stock
• 4 cm piece fresh galangal, peeled and chopped
• 100ml oyster sauce
• 4 kaffir lime leaves
• 1 lemongrass stem
• 100ml fish sauce
• 100g palm sugar, shaved
• 1 red asian shallot, sliced, to garnish
• 5g coriander leaves, to garnish
• 5g mint leaves, to garnish
• 5g flat-leaf coriander leaves, shredded, to garnish

Ingredients (Sweet Fish Sauce):

• 1 x 500 g disc palm sugar, crushed
• 1 lemongrass stem, bruised along its length
• 1/2 red onion, sliced
• 4 kaffir lime leaves
• 2.5 cm piece fresh galangal, sliced
• 4 coriander roots, scraped and cleaned
• 100ml Tamarind
• 100ml fish sauce

Instructions:

• To make the sweet fish sauce, melt the palm sugar in a heavy-based saucepan over a medium heat. Add 60 ml water to help break down the sugar. Simmer until dissolved, then add the lemongrass, onion, lime leaves, galangal and coriander roots and bring to the boil. Cook for about 10-12 minutes until the sugar is lightly caramelised. The ingredients will release some water into the mixture, so keep reducing until the sugar thickens again. Reduce the heat, stir in the tamarind and fish sauce, taking care as the mixture will spit. Mix well and remove from the heat immediately. Strain, then set aside to cool. It should have a honey-like consistency and taste sweet, salty and sour. If it has solidified by the time you're ready to serve, return the sauce to the heat, add a little more fish sauce and tamarind and allow to soften again.
• Preheat the oven to 180C. Put the ribs in a deep braising pan.
• Combine the coconut cream, chicken stock, galangal, oyster sauce, lime leaves and lemongrass in a large heavy-based saucepan over a high heat and bring to the boil. Season with the fish sauce and palm sugar. You're looking for a tasty base.
• Pour the braising liquid over the beef, cover with a lid or baking paper and aluminium foil and braise in the oven for 1 1/2 - 2 hours. Remove from the oven and let the ribs cool in the liquid.
• Transfer the ribs to a plate and refrigerate to set the meat before grilling. Strain and reserve the braising liquid for another use - it can be reduced for a sauce or as a base for a curry.
• Heat a hotplate or chargrill pan on medium-high. Place the ribs on the hotplate or chargrill pan and cook until caramelised on the outside, for about 6 minutes on each side.
• Place the ribs on a serving plate, drizzle over the sweet fish sauce and garnish with the shallot, coriander, mint and flat-leaf coriander.

Source : New Thai Food & Cooked Recipes (From Nicole & Brendan)

Vietnamese Stir-fried Beef with Pineapple

Ingredients:

• 300g Beef, cut into small thin pieces
• 3 Garlic Cloves, thinly chopped
• 1 1/2 tbsp Fish Sauce
• 2 tbsp Oyster Sauce
• 1 Sour Medium Pineapple, cut into small chunks
• 1 Medium Onion, cut into thin wedges
• 2 Stalks Chinese Celery, Chopped
• 3 tbsp Cooking Oil
• 1 tsp Ground Black Pepper

Instructions:

• Combine beef with garlic, fish sauce, oyster sauce and marinate for 15 mins.
• Heat oil in the frying pan over medium heat. Add the beef and quickly stirfry until it is nearly cooked. Remove the beef from the pan, pour the beef juice back into the pan.
• Add pineapple and onion into the pan, stir-fying for 2-3 mins. Put the beef back into the pan with chopped Chinese celery and keep stirring constantly for 2 more mins.
• Turn off the heat and sprinkle with ground black pepper.

Vietnamese Wok-Tossed Curried Beef With Glass Noodles

Serves 4-6.

Ingredients:

• 50g Glass Noodles Vermicelli
• 3 Dried Wood Ear Mushrooms, chopped finely
• 1 tsp Curry Powder
• 1 tsp Turmeric, ground
• 1/2 tsp Chilli Flakes
• 2 tbsp Fish Sauce
• 1 tbsp Sugar
• 2 tbsp Vegetable Oil
• 2 Garlic Cloves, finely chopped
• 1 Onion, diced
• 1 Lemongrass Stem, white part only, finely chopped and blended
• 350g Beef Eye Fillet, thinly sliced
• 3 tbsp Coconut Milk
• 2 tbsp Peanuts, roasted
• 3 tbsp Coriander and/or Basil leaves
• 1 Long Red Chilli, chopped finely

Instructions:

• In a long rectangle pan, fill half with water and then place the glass noodles inside to soak for 20 mins.
• Roast the peanuts in the oven for 8-10 mins.
• In a small bowl, fill half with boiling water and then place the wood ear mushrooms inside to soak for 20 mins. Cover with a plate to keep in the heat.
• Meanwhile, in a small bowl, combine the curry powder, turmeric and chilli flakes. Set aside.
• In another small bowl, combine fish sauce, sugar, 2 tbsp water until sugar has dissolved. Set aside.
• In a wok over medium heat, warm the oil. Then start cooking the onions and lemongrass until softened.
• Meanwhile, cut the wood ear mushrooms into small slices and drain noodles.
• Add the garlic and toss until cooked.
• Increase the heat to high and add the beef. Stirfry for 2 mins.
• Add in the curry mixture. Stirfry for 1 min.
• Toss in the noodles, wood ear mushrooms and fish sauce mixture.
• Then stir in coconut milk. Stir fry for 2 more mins.
• Serve garnished with roasted peanuts, coriander and/or basil leaves, diagonally sliced chilli.

Vietnamese Crisp Tofu in a Tomato & Black Pepper Sauce

Serves 4-6.

Ingredients:

• 500g Silken Tofu, drained and patted dry with a paper towel
• 200ml Vegetable oil for frying
• 1 tbsp Garlic, crushed and finely chopped
• 1 tbsp Red Shallots, finely chopped
• 1 Chilli, finely chopped
• 4 Ripe Tomatoes, roughly chopped
• 2 tsp Sugar
• 2 tbsp Fish Sauce
• 3 Spring Onions, cut into 5cm lengths, then cut each in quarters
• 1 tsp Freshly Ground Black Pepper
• 2 tbsp Coriander Leaves, for serving
• Jasmine rice, for serving

Instructions:

• Dice tofu into 2 cm cubes.
• Heat the wok and oil over high heat.
• Fry the tofu in batches until crisp. Remove tofu with a slotted spoon onto a baking rack to drain.
• Remove most of the oil, leaving 1 tbsp in the wok.
• Return the wok to medium heat and add the garlic, shallots and chilli. Stir fry for 1 min, until fragrant.
• Add the tomatoes, 1/2 tsp salt, the sugar and fish sauce.
• Cook for a further 5 mins, stirring until the tomatoes start to soften and break down.
• Add 100ml of water to the work. Bring it to boil, then reduce the heat to a simmer and cook for 10 mins.
• Add the crisp tofu, spring onions and ground black pepper, tossing gently to combine.
• Simmer just for 1 more minute and serve immediately, over jasmine rice and with coriander leaves.

Vietnamese Silken Tofu Stewed with Shiitake Mushrooms

Ingredients:

• 250g Silken Tofu, drained
• Vegetable Oil, for deep-frying
• 2 tbsp Sugar
• 125ml Light Soy Sauce
• 1 tsp Dark Soy Sauce
• 1 tbsp Garlic Oil or regular oil
• 1 tbsp Garlic clove, minced
• 15 Fresh Shiitake Mushrooms, stems discarded, halved if large
• 1 Chilli, sliced to serve or some chilli crisp
• 1 tsp Sesame oil, for garnish
• Cooked Jasmine Rice to serve (optional)

Instructions:

• Cut the tofu in 3 cm cubes and path dry with paper towels.
• Pour the oil in a wok and heat to 180C.
• Deep fry the tofu in 2 batches, for about 3 mins each until crisp. Remove the tofu with a slotted spoon and place on a wire rack to drain.
• In a large bowl, combine the sugar, light and dark soy sauces, garlic oil, half the garlic and 1/2 tsp freshly ground black pepper.
• Then toss in the shiitake mushroom and the fried tofu. Set aside for 15 mins to marinate.
• Place all the ingredients in a large saucepan and bring to the boil, then stir gently for 2 mins.
• Add 350ml of water, bring back to boil then reduce the heat and simmer for 15 mins until the liquid has reduced by half.
• To finish, stir in the remaining garlic and 1/2 tsp of the freshly ground black pepper. Transfer to a serving bowl, garnish with chilli slices and serve atop jasmine rice.

Source : Red Lantern Chef Luke Nguyen's Cookbook

Vietnamese Stirfried Rice Cakes with Egg & Soy

Serves 3-4 as a side
Making this overnight to help to dry out the rice cakes means easier frying.

Ingredients:

• 125g Rice Flour
• 63g Wheat Starch
• 63ml Garlic oil
• 1 tbsp Light Soy Sauce
• 1 tbsp Dark Soy Sauce
• 2 Eggs, beaten
• 1 Garlic Cloves, crushed and pressed
• 2 tbsp Green Onions, thinly sliced
• 2 tbsp Roasted Peanuts
• 2 tbsp Asian Red Rice Vinegar

Instructions:

• To make the batter, combine the rice flour, wheat starch and 1/4 tsp salt in a bowl. Add 2 cups of water, mixing until the salt has dissolved and a smooth batter forms.
• Coat a 11cm square deep baking tin with some of the garlic oil. Set aside.
• Heat a saucepan over low heat and add the batter, stirring constantly until the mixture becomes glue-like in texture, then remove from the heat.
• Spoon the batter into the prepared tin and press firmly down onto the batter, spreading it out evenly into the tin (ideally it should not be thicker than 1.5cm, for the best texture).
• Transfer the tin to a large steamer and steam over high heat for 15 mins.
• Remove the tin from the steamer and let it cool. Once cooled, remove the rice cake from the tin and slice into 2cm bit-sized pieces (keep the pieces as small and thin as possible).
• If possible, set aside in the fridge uncovered overnight to help to dry the rice cakes.
• In a small bowl, mix the light and dark soy sauces.
• Heat a large non-stick frying pan over high heat.
• Add 1 tbsp of the garlic oil and the crushed garlic to the pan.
• Transfer the rice cakes to the pan, spreading them out evenly.
• Add the soy sauce mixture and fry for 4 mins on each side until brown and slightly crisp.
• Add half the green onion and pour over the beaten eggs. The egg will trickle onto the base of the pan between the cakes and cook.
• Cook for 1 min then flip over the rice cakes and egg, and cook for a further minute while cutting through the egg to separate the rice cakes where possible.
• Transfer rice cakes to a warmed plate.
• Garnish with some freshly ground black pepper and crushed toasted peanuts. Drizzle with red rice vinegar and serve warm.

Source : Red Lantern Restaurant Chef Luke Nguyen's Cookbook

Flank Steak with Ginger Sesame Glaze

Quick and tasty
Serves 4

Ingredients:

• 1 x 900g Flank Steak
• 30g Freshly Cracked White Pepper
• 2 tbsp Sesame Oil
• 2 tbsp Soy Sauce
• 1 tbsp Fresh Ginger, grated
• Salt to taste
• 4 tbsp Spring Onions, roughly chopped

Ingredients (Glaze):

• 5 tbsp Maple Syrup
• 4 tbsp Soy Sauce
• 2 tbsp Sesame Oil
• 1 tbsp Fresh Ginger, grated
• 3-4 Spring Onions, chopped finely
• 1 tsp Chilli Pepper Flakes

Instructions:

• Preheat BBQ grill to medium-hot.
• In a small bowl, combine all the glaze ingredients and mix well. Set aside.
• In another small bowl, combine the white pepper, sesame oil, soy sauce, ginger and salt.
• Rub this mixture all over the flank steak.
• Turn grill to low. Place the steak over the low flames and grill for 5-7 mins per side (medium-rare). It should be slightly less done than you like it.
• Brush with glaze during the last minute of cooking on each side.
• Set steak aside to rest for about 5-10 mins before carving.
• Slice the steak thinly diagonally against the grain. Plate them and then drizzle with some of the remaining glaze, garnish with spring onions.
• Pass any remaining glaze on the side.

Sri Lankan Sour Pork Curry

Serves 4
Prep and cook time 2hrs & 45mins

Ingredients:

• 1 tbsp Vegetable Oil
• 1kg Pork Neck, left whole to start
• 1 tsp Shrimp Paste
• 1/4 Cup Coriander Stems & Roots, cleaned and minced
• 2cm Fresh Galangal, chopped finely (can substitute w ginger in a pinch)
• 5 Dried Long Red Chillies, chopped finely
• 1 Fresh Long Red Chilli, chopped finely
• 2 tbsp Fish Sauce
• 3/4 Cup Tamarind Concentrate
• 2 tbsp Caster Sugar
• 2 Cups Chicken Stock
• 1L Water
• 1/2 Cup Fresh Thai Basil Leaves, chopped roughly

Instructions:

• Preheat oven to 160C.
• In a deep heavy based saucepan, over high, heat oil and once hot, brown the single pork piece. Remove from dish.
• Add paste, coriander stems & roots, galangal and chilli. Cook for 1 min until fragrant.
• Stir in the fish sauce, tamarind, sugar, stock and water. Bring to a boil.
• Transfer mixture to a casserole dish. Cover and bake for 1 hour.
• Uncover and cook for 1 more hour.
• Remove pork from dish, let it rest for 10 mins and slice thickly.
• Meanwhile, pour sauce back into the saucepan. Thicken sauce if/as needed.
• Just before serving, remove sauce from heat and toss in basil.

Sri Lankan Fried Pork Curry

Ingredients:

• 2 tbsp Vegetable Oil
• 20 Fresh Curry Leaves
• 1/2 tsp Fenugreek Seeds
• 1 Onion, chopped finely
• 4 Cloves Garlic, crushed
• 3cm Piece Ginger, grated
• 1 tbsp Curry Powder
• 1/4 tsp Cayenne Pepper
• 1kg Pork Belly, chopped into bite-size pieces
• 1 tbsp White Wine Vinegar
• 2 tbsp Tamarind Concentrate
• 1 Cinnamon Stick
• 4 Cardamom Pods, bruised
• 1.5 Cups (375ml) Water
• 400ml Coconut Milk

Instructions:

• In a large saucepan, heat half of the oil.
• Cook curry leaves and fenugreek seeds until they start to pop and the mixture becomes fragrant.
• Add onion and cook for 5 mins.
• Then stir in garlic and ginger. Cook for 5 more mins.
• Mix in curry powder and cayenne.
• Then add in the pork, stirring well to coat it with the spices.
• Add the vinegar, tamarind, cinnamon, cardamom and the water.
• Simmer covered for 1 hour.
• Then, place a second frying pan on high heat and add 2 tbsp oil.
• Transfer the pork from the curry to the hot frying pan to crispen it up.
• Meanwhile, back to the first pan, add the coconut milk to the curry sauce. Simmer it while stirring for about 5 mins until the curry thickens a bit more.
• Return the crispy pork to the curry sauce and stir to combine before serving.

Source : Unknown Cookbook

Indian Butter Chicken with Cashews

Serves 4.
Note : Recipe needs to marinate overnight.

Ingredients:

• 125ml (1/2 cup) Natural Yoghurt
• 1 tbsp Lemon Juice
• 1 tsp Tumeric
• 2 tsp Garam Masala
• 1/2 tsp Chilli Powder
• 1 tsp Ground Cumin
• 2 tsp Fresh Ginger, grated
• 2 Garlic Cloves, crushed
• 1kg Chicken Thighs, cut into bite sized pieces
• 125g Cashews, roasted
• 60g Unsalted Butter
• 1 tbsp Sunflower Oil
• 1 Onion, finely chopped
• 1 tp Ground Cardamon
• 1 Cinnamon Stick
• 1 Indian Bay Leaf (or normal Bay Leaf)
• 1 tsp Sweet Paprika
• 425g Can Tomato Puree
• 150ml Chicken Stock
• 250ml (1 cup) Thickened Cream
• Steamed Basmati Rice, to serve

Instructions:

• In a large glass bowl, combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic. Add chicken and stir well.
• Cover and refrigerate overnight to marinate.
• Reserve half the cashews and place remainder in a food processor. Process until finely ground.
• Heat the butter and oil in a pan over medium heat.
• Add the onion cardamon cinnamon and bay leaf and cook for 2 mins until the onion starts to soften.
• Reduce heat to low, then add chicken and marinade, paprika, tomato puree, processed cashews and stock.
• Simmer for 15 mins.
• Stir in cream and cook for a further 10 mins.
• Garnish with remaining cashews, chopped coriander and serve with basmati rice.

Indian Beef Biryani with Caramelised Onions & Toasted Almonds

Serves 8-10
Prep & cook time : 3hrs and 30 mins

Ingredients (Caramelised onions):

• 3 Brown Onions, finely diced
• 1 tbsp Vegetable Oil
• 25g Butter or Ghee
• 1/2 tsp Sea Salt
• 2 tsp Brown Sugar
• 1/3 Cup Raisins

Ingredients (Biryani):

• 1 Brown Onion, quartered
• 2 tbsp Vegetable Oil
• 25g Butter or Ghee
• 4 Garlic Cloves, peeled and crushed
• 4cm Piece of Ginger, peeled, roughly sliced
• 1 Red Chili
• 1 tbsp Fresh Coriander Root, chopped
• 2 tbsp Tomato Paste
• 2/3 Cup Blanched Almonds, toasted
• 1kg Gravy Beef, diced
• 1 tbsp Garam Masala
• 2 tsp Ground Turmeric
• 1 tp Ground Cumin
• 1 Cinnamon Stick
• 2.5 Cups Basmati Rice
• 1 Dried Bay Leaf
• 2 Cardamom Pods
• 3.5 Cups Chicken Stock
• 2 tbsp Fresh Coriander Leaves, for garnish

Instructions (Caramelised onions):

• In a large heavy-based saucepan over medium heat, heat 1 tbsp oil and 25g of the butter.
• Stir in onion and salt. Cook for 15-20 mins until golden.
• Add sugar. Cook, stirring, for 10 mins or until onions are caramelised.
• Stir in raisins.
• Remove from the heat and set aside.

Instructions (Biryani):

• In a food processor, blend onion, garlic, ginger, chilli, coriander root, tomato paste, 1/3 cup almonds and 1.5 tbsp of cold water until smooth.
• In a large frying pan, over medium-high heat, add 1 tbsp oil and cook beef chunks in batches, until browned.
• Transfer beef to a separate bowl. Set aside.
• Add 1 tbsp oil to the now empty pan, reduce temperature to medium heat.
• Add onion mixture and cook stirring for 4 mins.
• Add garam masala, turmeric, cumin and cinnamon. Cook for 1 or 2 more mins until fragrant.
• Return beef to the pan with the spices. Toss to coat.
• Add 1.5 cups of cold water and reduce heat to low.
• Cover and simmer ingredients for 1.5 hours until beef is just tender.
• Meanwhile, 20 mins before the beef is ready, in a separate medium sized saucepan, over medium heat, prepare the rice by melting the butter and adding the rice, bay leaf and cardamom. Toss to coat.
• Add stock to the rice mixture and bring it to a boil.
• Reduce heat to a simmer. Cover and cook for 8 mins until the stock has been absorbed.
• Preheat the oven to 180C. Toast the blanched almonds for 5-8 mins until golden, tossing occasionally. Set aside.
• Remove the rice from the heat and let stand, covered, for another 10 mins.
• Transfer beef mixture to a large baking dish. Flatten mixture.
• Top with caramelised onion and set aside.
• Spread rice over raisin mixture.
• Cover with greased baking paper and foil (or baking paper and the dish's cover).
• Bake for 40 mins until rice is tender.
• Remove from heat and let it stand, covered, for 10 mins.
• Top with remaining almonds and coriander leaves.

Hyderabadi-style Royal Chicken Biryani

Rice Soaking 2hr (incl Prep 30 mins + Marinate 30 mins) + Cook 1 hr = 3hrs
Serves 4-6

Ingredients:

• 1 tbsp Fresh Ginger, peeled and roughly chopped
• 6 Garlic Cloves, crushed
• 95g (1/3 Cup) Plain Yoghurt
• 1 tbsp Lemon Juice
• 1 tsp Ground Turmeric
• 1 tsp Ground Chilli
• 1 tsp Garam Masala
• 1/3 Cup Coriander Leaves, roughly chopped + extra for garnish
• 1/3 Cup Mint Leaves, roughly chopped + extra for garnish
• 4-6 Chicken Thighs (with skin, if possible)
• Pinch Saffron Threads
• 2 tbsp Ghee
• 60ml (1/4 Cup) Vegetable Oil
• 4 Red Onions, sliced for caramelization
• 50g (1/3 Cup) Blanched Almonds
• 2 Bay Leaves
• 3 Cloves
• 2 Cinnamon quills
• 5 Cardamom pods, bruised
• 1 tsp Caraway seeds
• 600g (3 Cups) Basmati Rice, soaked in cold water for 2hrs

Instructions:

• In a food processor, blend garlic, ginger, lemon juice, turmeric, chilli, garam masala, 1/2 tsp salt, half the coriander leaves, half the mint leaves, and half the yoghurt. Blend until very smooth.
• Place mixture in a marinating bowl, stirring in the remaining yoghurt.
• Add the chicken to the bowl, ensuring all pieces are evenly coated.
• Cover and place in the fridge to marinate for 30 mins.
• Meanwhile, place saffron in a small bowl with 2 tbsp of warm water. Set aside to infuse while the chicken marinates.
• In a large frying pan, heat ghee and oil over high heat.
• Add onions and cook, stirring, until lightly browned but not burnt.
• Remove onions from pan and set aside.
• Toast almonds in the same pan until golden. Then set aside in another small bowl.
• Preheat the oven to 190C (170 with fan) degrees.
• Once the chicken is ready, drip the chicken from the marinade, heat the frying pan until it is very very hot and brown both sides of the chicken for added taste. Set aside once browned.
• Reserve the marinade for use later.
• Meanwhile, place a large saucepan of cold water over high heat. Add bay leaves, cloves, cinnamon, cardamom, caraway seeds and drained rice.
• Bring rice mixture to boil.
• While this is taking place, prepare a deep lidded casserole dish by placing the browned chicken on the base.
• Once the rice mixture starts to boil, strain out half the rice and spread it out evenly on top of the chicken in the casserole dish.
• Top with half the fried onions, half the fried almonds and the remainder of the marinade.
• Continue cooking the rice for 2 more mins until tender.
• Drain remaining rice and place on top of the biryani mixture.
• Top with remaining onions, fried almonds and drizzle over the saffron infused water.
• Place the tight fitting lid on and bake for 45 mins until chicken is cooked through and rice is tender.
• Serve hot sprinkled with coriander and mint leaves.

Chicken with Caramelized Onion & Cardamom Rice

Onion is especially delicious in this dish!

Ingredients:

• 2+2 tbsp Olive Oil
• 2 Onions, diced finely
• 1kg Chicken Thighs or Marylands
• 1.5 + 1 tsp Salt
• 1.5 tsp Black Pepper
• 10 Green Cardamom Pods
• 3 Whole Cloves
• 2-4 Cinnamon Sticks
• 300g Uncooked Basmati Rice
• 550ml Boiling Water
• 25g Currants
• 10g Flat Leaf Parsley, leaves picked and chopped
• 10g Coriander, leaves picked and chopped
• 100g Greek Yoghurt
• 2 tbsp Olive Oil
• Salt and pepper, to taste

Instructions:

• In a large saute pan, which has a lid, cook over medium heat, 2 tbsp Olive Oil and the chopped onion.
• Cook for 10-15 mins, stirring until the onion gains a deep golden brown colour. Set onion aside in a bowl.
• Meanwhile, in a large mixing bowl, toss the chicken, salt and black pepper flakes, 2 tbsp olive oil, cardamom, cloves and cinnamon.
• Heat up the saute pan again to a medium heat. Add the chicken and spices. Sear both sides of the chicken thighs to partially cook them. Then set chicken aside leaving in spices.
• Add rice, caramelized onion, 1 tsp salt, a good few grinds of black pepper and the currants.
• Pour the boiling water over the rice, cover the pan and cook on low for 5-10 mins depending on the type of rice (Basmati - 5 mins, Jasmine - 10 mins).
• Add in the chicken pieces and continue to cook on low, covered, for another 10 mins.
• Remove from the heat. Leave the dish covered and undisturbed for another 10 mins.
• Meanwhile prepare the herbs. Once the rice and chicken is done, fluff up the rice and stir in the chopped herbs.
• Taste and season as necessary. Serve with yoghurt mixed with 2 tbsp olive oil, as desired.

Indian Roghan Josh Lamb Shanks

Serves 4-6

Ingredients:

• 4 Lamb Shanks
• 2 tbsp Vegetable oil
• 1 tsp Fennel Seeds
• 1 tsp Mustard Seeds
• 2 Cloves
• 1 Cinnamon Stick, bruised
• 1 Red Chilli, chopped
• 4 Garlic Cloves, peeled, crushed and chopped
• 2 Brown Onions, peeled and chopped
• 1 tsp Turmeric
• 2 Sprigs of Curry Leaves
• 400g Diced Tomatoes
• 2 tbsp Coriander Leaves, chopped
• Cooked Basmati Rice, to serve

Instructions:

• Rinse and pat dry the lamb shanks.
• In a large soup pot, over medium-high, heat the oil, add the mustard seeds, cloves and cinnamon stick. Fry for 1 min, stirring, until fragrant.
• Then add the lamb shanks and cook until browned on all sides. Transfer the shanks to a bowl and set aside.
• Reduce the heat to medium, add onions, garlic and chillis. Cook for 5 mins until they begin to soften.
• Toss in the turmeric and curry leaves. Cook for 2 more mins.
• Stir in the tomatoes and cook for 10 mins until the tomatoes have collapsed.
• If baking in the oven, transfer everything to a deep baking dish and add enough water to cover the lamb shanks. Cover and cook for 8-10 hours until tender.
• If cooking with a pressure cooker, add water to cover lamb shanks, cover and pressure cook for 25-30 mins.
• Once done, remove the lamb shanks from the mixture and keep warm.
• Remove the cinnamon stick. Then blend the sauce until smooth.
• Return the sauce and shanks to the pot and reheat for 2 mins.
• Serve warm, topped with chopped coriander.

Garam Masala Baked Salmon with Raita and Tomatoes

Prep time 15 mins + Cook time 20 mins = 35 mins

Serves 4.

Ingredients (Salmon):

• 1/4 Cup Ghee, melted
• 1 tbsp Garam Masala
• 2 tsp Turmeric
• 1 tsp Chilli Flakes
• 1 tsp Salt Flakes
• 2 x 125g Salmon Fillets with skin
• 250g Cherry Truss Tomatoes
• 2 tbsp Coriander leaves
• Steamed basmati rice, for serving (optional)

Ingredients (Raita):

• 1/2 Cup Plain Yoghurt
• 1 Lebanese Cucumber, grated and drained
• 1 Garlic Clove, crushed

Instructions:

• Preheat over to 180C.
• Prepare a baking tray, lined with parchment paper.
• Set the rice to boil for 10 mins, then remove from heat and let rest, covered, for 10 mins.
• In a small bowl, combine ghee, salt and spices.
• Coat salmon fillets and cherry tomatoes with ghee mixture.
• Place salmon fillets, skin side up, and cherry tomatoes in the oven. Bake for 10 mins.
• While you're waiting, make raita by processing the yoghurt and garlic until fully blended. Mix in the grated cucumber and place in the fridge until ready to serve.
• Serve salmon on a bed of basmati rice with raita and roasted cherry tomatoes.

Slow-Roasted Indian Lime Pickle Lamb Shoulder

Serves 6-8.

Ingredients :

• 1/4 Cup Indian Lime Pickle
• 2 tbsp Brown sugar
• 2 tbsp Malt Vinegar
• 4 Coriander Roots (from 1 bunch)
• 2.2kg or less Lamb Shoulder, bone in optional
• 1 Bulb Garlic, halved horizontally
• 1 Cup Water
• 5cm Ginger, sliced

Instructions:

• Preheat oven to 200C.
• In a blender, process lime pickle, brown sugar, vinegar, and coriander roots until smooth.
• Place the lamb in a roasting pan (over a rack if you have one). Rub across the lamb with the marinade.
• Add the garlic halves, ginger and water to the base of the pan.
• Cover with aluminium foil and cook for 2.5 hours (for a 2.2Kg piece; 1/2 time if 1/2 the size) or until tender.
• Remove the cover carefully, baste with cooking liquid and return to the oven for a further 30 mins until caramelized.
• Let sit for 10 mins. Then serve.

Kashmiri Chilli Chicken Curry

Ingredients :

• 2 + 3 tbsp Vegetable Oil
• 500g Chicken Thigh, cut into bite-sized pieces

Ingredients (Chilli Paste) :

• 4-6 Dried Kashmiri Red Chillies
• 1/4 cup Raisin
• 2 Cloves Garlic
• 1/2 tsp Cumin
• 1/4 cup Vegetable Oil
• 1/4 cup Yoghurt

Ingredients (Tempering Spices) :

• 1/2 tsp Mustard Seeds
• 1/2 tsp Nigella Seeds
• 2 stems of Curry Leaves

Instructions:

• In a stainless steel frying pan, over med-high heat, dry roast the kashmiri chillis until hot but not yet smoking.
• Let the seeds cool a bit and then remove and discard their stems and seeds.
• Then soak the chillies and raisins in 2 cups of just boiled water. Cover it and set aside for 10 mins.
• Sieve the chillies and raisins, reserving the soaking liquid.
• In a food processor, blend the chillies, raisins, garlic, cumin, oil and half the yoghurt, and 1-2 tbsp of the soaking liquid to form a smooth paste.
• In a frying pan, brown the chicken until browned all over and set it aside.
• Then add 3 tbsp oil and fry the chilli paste for a few mins.
• Then return the chicken to the frying pan, along with the remaining yoghurt.
• Cover the pan and cook for 10-15 mins until the chicken is cooked through and you have a thick gravy sauce.
• Meanwhile temper the extra spices by placing a small frying pan over medium heat and adding 1 tbsp oil.
• Add to the small frying pan, the curry leaves, nigella seeds and mustard seeds. Cook for 1 min while stirring.
• Place the tempered spices on top of the curry chicken and cook for another min or two.
• Serve warm with cooked rice.

Source: https://recipe52.com/kashmiri-red-chilli-chicken-curry-recipe/

Chicken Tikka Kebabs

Serves 4.
Prep time 10 mins + Marinating time 2+hrs + Cook time 10 mins = Total Time 2+hrs and 20 mins

Ingredients :

• 10 Chicken Thighs (Boneless), cubed
• 1 Red Onion, Cut into Wedges (optional)
• 3 tbsp Tikka Paste
• 125ml Coconut Milk
• 2 tbsp Lemon Juice
• Cooked rice, to serve (optional)

Instructions:

• Soak 8 skewers in cold water for 30 mins to prevent scorching.
• Meanwhile, in a small bowl, combine the tikka paste, coconut milk and lemon juice in a jar with a lid. Season and mix well.
• Place the chicken cubes in a shallow, glass or plastic dish.
• Pour the mixture over the chicken and mix well to coat.
• Set aside for at least 2 hours or overnight to marinate.
• Thread 2 pieces of Chicken and a wedge of onion alternatively along each skewer. Reserve the marinade.
• Preheat the bbq and grill the skewers on a lightly oiled grill plate for about 4 mins on each side, or until the chicken is cooked through.
• Put any leftover marinade in a small saucepan and bring to the boil. Serve as a sauce with the tikka kebabs and cooked rice.

Source : Homestyle Barbecue Cookbook

Spiced South Indian-Style Chicken Curry with Fenugreek Leaves

Serves 4
Prep time 15 mins + Cook time 30 mins = Total time 45 mins

Ingredients (Chicken Spice Rub):

• 1 teaspoon chilli flakes or powder
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fresh ground black pepper
• 3 cloves or use 1/4 teaspoon ground cloves
• 2 teaspoon coriander powder
• 500g chicken thighs boneless & skinless, chopped into 1 inch pieces
• 1 teaspoon salt or to taste

Ingredients (Coconut Sauce):

• 4 tablespoon oil
• 1 large onion, diced
• 1 green chilli, diced
• 1 bay leaf
• 2 inch cinnamon stick
• 1 Star Anise
• 3 green cardamom pods, smashed
• 1/4 teaspoon turmeric powder
• 3 garlic cloves, minced
• 1.5 tablespoon fresh ginger, grated
• 2 tablespoon tamarind pulp, soaked in 1/4 cup boiling water, to turn it into a paste.
• 200ml unsweetened full fat coconut cream
• 1 cup of Dried Fenugreek / Methi Leaves or Spinach
• Steamed Basmati or Jasmine Rice for serving

Instructions:

• In a small bowl, place the tamarind pulp and cover with 1/4 cup of boiling water. Cover and set aside.
• Toss the Chicken in the Spices : If you are using fresh ground spices, in a small sauce pan, dry roast the spices on low till you smell a nice aroma. Do not let them turn dark brown. Let cool once roasted.
• Grind the roasted spices (not too coarse or too fine ).In a large bowl, add the chicken, sprinkle salt and ground spices (fresh or ready to use). Combine so that chicken is coated in spices, cover and let stand nearby while you make the sauce.
• Making the Coconut Chicken Curry : In a dutch oven, heat up the oil on medium. Once the oil is hot, add the bay leaf, green cardamom, cinnamon stick, star anise and whole spices. Heat until they crackle for 10-12 seconds.
• Next, add the onions. Saute the onions for 6-7 minutes until they are golden brown.
• Add the ginger, garlic and turmeric next and saute for 15 seconds or so.
• Add the spice rubbed chicken to the pot, sprinkle ¼ teaspoon salt and stir around so that chicken is well combined. Let cook on medium heat for 5-8 minutes or till you see that the chicken pieces have started to become whitish and light brown on the edges.
• Cover the pot, reduce the stove to low medium and let the chicken cook in its own juices until about 90% cooked, about 12-15 minutes (note that this time will depend on the cut and size of chicken pieces). You can check 1-2 times in between to make sure that the chicken is not sticking.
• Uncover and gently stir in the coconut cream and 1/2 cup of water. Tip : Don't let the coconut cream come to a boil, it may curdle.
• Check and adjust the salt in the sauce.
• You can add the green chilies and the fenugreek or spinach leaves at this point.
• Cover and let simmer on low for 5-7 minutes or so until chicken is cooked through.
• If at the end of cooking you want a more saucy / runny curry add a bit more water.
• Stir in the sieved tamarind paste.
• Serve with warm rice.

Source : Inspired by this recipe : https://sinfullyspicy.com/2015/03/19/chicken-curry-in-coconut-milk/#recipe

Chicken jalfrezi pie with lime pickle pastry

Ingredients :

• 3 tbsp sunflower or olive oil
• 4 garlic cloves, crushed
• 2-3 (depending on taste) whole dried red chillies, chopped
• 1 tbsp ground cumin
• 1 tsp ground turmeric
• 1 tbsp tomato puree
• 400g tin chopped tomatoes
• 200ml chicken stock
• 6 tbsp full-fat natural yoghurt, plus extra to serve
• A few bushy fresh coriander sprigs, stalks chopped, leaves reserved to garnish
• 12 dried curry leaves, plus extra
• 1 tbsp cornflour mixed with 2 tbsp cold water
• 4 free-range chicken skinless chicken breasts, cut into chunks
• 3 mixed peppers, cut into chunks
• 2 red onions, cut into chunks
• 1 tbsp garam masala
• Poppadoms to serve
• 1 fresh red chilli, finely sliced, to garnish

Ingredients (Lime Pickle Pastry) :

• 230g plain flour, plus extra to dust
• 1 tsp salt
• 65g salted butter, chilled and cubed
• 50g lard, chilled and cubed
• 4 tsp soured cream
• 1 tbsp cider vinegar
• 4 tsp cold water
• 1 medium free-range egg, beaten
• 3 tbsp lime pickle from a jar
• 2 tbsp demerara sugar

Equipment:

• 1.5 litre pie dish

Instructions:

• Heat 2 tbsp of the oil in a frying pan and fry the garlic, dried chillies, cumin and turmeric for a few minutes until fragrant. Add the tomato purée, then the tomatoes. Rinse out the tin with the stock and add to the pan with the yogurt. Bring to the boil, then turn the heat down to a simmer. Add the chopped coriander stalks, curry leaves and cornflour mixture, then cook gently for 15 minutes. Add the chicken, then cook gently for 5 minutes until the chicken is just cooked and the sauce is rich.
• Meanwhile, heat the grill. Toss the peppers and onions in the remaining oil, then arrange on a foil-lined grill pan or baking tray and grill for 8-10 minutes, turning, until charred in places and tender.
• Stir the garam masala and grilled veg into the curry, taste and season. Set aside to cool completely, then chill until needed.
• To make the pastry, combine the flour, salt and a good grind of black pepper in a bowl. Toss with the cubes of butter and lard, then use your fingertips to bring to a breadcrumb-like consistency.
• In a small bowl, mix the cream, vinegar and cold water, then make a well in the middle of the flour and pour in the cream mixture. Use a dinner knife to mix the ingredients together to make a rough dough, then transfer to a floured surface and knead several times to make a ball. Wrap well, then chill for at least 30 minutes.
• Heat the oven to 200C. Roll out the pastry to 5mm thick. Brush the rim of the pie dish with beaten egg, then fill with the pie filling. Lay the pastry over the top of the dish, trimming the edges to fit. Press the edges down to seal, then cut a few crosses in the pastry top, brush all over with beaten egg and chill for 10 minutes to firm up.
• Meanwhile, make the lime pickle glaze. Push the pickle through a mesh sieve into a bowl (discard the solids), then stir in the sugar and 2 tbsp boiling water until dissolved.
• Bake the pie for 40-45 minutes, then brush all over with the lime pickle glaze and bake for 15 minutes more, basting the pastry with the glaze 1-2 more times to build the flavour and a deep golden brown colour. Serve the pie with poppadoms and extra yogurt, garnished with extra curry leaves, sliced chilli and the coriander leaves.

Source : https://www.deliciousmagazine.co.uk/recipes/chicken-jalfrezi-pie-lime-pickle-pastry/

Indian Lime Pickle Roasted Chicken with Potatoes

4 servings

Ingredients :

• 3 garlic cloves, crushed
• 1-inch piece ginger, peeled, thinly sliced
• 3 tbsp prepared lime pickle
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 onion, chopped
• 1/2 cup mayonnaise
• Freshly ground black pepper
• 4 skin-on, bone-in chicken thighs (about 1½ pounds total)
• Kosher salt
• 1 1/2 pounds fingerling potatoes, scrubbed, halved lengthwise
• 2 tbsp olive oil

Instructions:

• Pulse garlic, ginger, lime pickle, paprika, cayenne, and onions in a food processor until smooth. Add mayonnaise, season with black pepper, and pulse to combine.
• Scrape marinade into a large resealable plastic bag.
• Pat chicken dry; season lightly with salt (the lime pickle is already pretty salty, so use a light hand).
• Add chicken to bag with marinade, seal bag, and toss chicken to coat.
• Chill for 1 hour or up to 12 hours. (The longer the chicken marinates, the more the lime flavor will come through.)
• If chilling chicken, let sit at room temperature 1 hour before roasting.
• Preheat oven to 450F.
• Toss potatoes and remaining sliced onions with oil in a large roasting pan. Add ¼ cup water; season with salt and toss again. Place chicken, skin side up, on top (make sure the pieces have some space between them). Roast until chicken thighs are lightly charred in spots and cooked through, 45–55 minutes.
• Remove from heat and let sit 10 minutes.
• Serve roasted chicken and potatoes warm.

Source : https://www.bonappetit.com/recipe/lime-pickle-roasted-chicken-with-potatoes-and-watercress

Kashmiri Chilli Lamb

4-6 Servings.

Ingredients :

• 5-7 Dried Kashmiri Chillies, stemmed
• 1 Long Red Chilli, stemmed and deseeded
• 1kg Lamb Shoulder, diced into 2cm pieces
• 1 tbsp Black Peppercorns
• 4 Green Cardamom Pods
• 1 Stick Cinnamon
• 1/4 cup Vegetable Oil
• 1 tsp Nigella Seeds
• 10 Cloves Garlic. crushed and minced
• 2 Bay Leaves
• 1/4 cup Tamarind Liquid
• 2 tbsp + 1 tbsp Dried Mint, for garnish
• Salt, to taste
• Rice, to serve

Instructions:

• In a large soup pot over medium-high heat, dry cook the dried chillies for 1-2 mins, while pressing down with a spatula, until lightly toasted.
• Briefly cool then remove the seeds and place them in a bowl with 1 cup of just boiled water.
• Let them soak for 10 mins, while pushing them down into the hot water to soften.
• Meanwhile heat the soup pot again and brown the lamb. Set the lamb aside in a heatproof bowl.
• Then transfer, into a food processor, the chillies and their soaking water along with the long red chilli.
• Puree until smooth.
• Transfer the puree to the soup pot. Add the peppercorn, cardamom, cinnamon, lamb and its juices, plus 2 cups water.
• Bring the mixture to boil then lower the heat to simmer, covered, for about 1 hour until the lamb is tender.
• Cool the mixture for a few mins then transfer the lamb mixture to a large heatproof bowl.
• Wipe the soup pot clean. Then heat a tbsp oil in the cleaned pot, over med-high heat.
• Cook cumin seeds, garlic and bay leaves for 1-2 mins until the garlic turns golden and the cumin seeds start to pop.
• Return the lamb mixture into the soup pot.
• Stir in the tamarind paste, 1 tbsp mint, chilli powder and 3/4 tsp salt.
• Bring to a boil then reduce to a simmer, uncovered, for about an hour.
• Let it cool for 15 mins and then serve in a shallow bowl, over rice and garnished with the remaining mint.

Source: https://www.vietworldkitchen.com/blog/2014/08/kashmiri-lamb-with-chile-sauce-recipe-mirchi-qorma.html

Mung Bean Coconut Curry

Ingredients :

• 4 tbsp Vegetable Oil
• 1 tbsp Cumin Seeds
• 9 Cloves Garlic, crushed and minced
• 400g Can Crushed Tomatoes
• 2 tbsp Fresh Ginger, grated
• 2 tbsp Ground Coriander
• 1 tsp Turmeric
• 1 tsp Sea Salt
• 1/4 tsp Cayenne Pepper
• 3 cups Water
• 1 cup Mung Beans
• 150-200ml Coconut Milk
• 1 Lime, juiced
• 1/2 cup Coriander Leaves, chopped

Instructions:

• In a large soup pot, over medium-high heat, warm the cooking oil.
• Add the cumin seeds and cook for 1 min until fragrant.
• Add the garlic and cook for another 2-3 mins until fragrant and golden (don't let it burn).
• Stir in the crushed tomatoes, grated ginger, ground coriander, turmeric, salt and cayenne pepper.
• Cook for 5 mins while stirring.
• Stir in the mung beans and water.
• Increase the heat to high, bring it to boil then reduce to a low simmer.
• Cover and simmer for 30 mins, stirring the mixture occasionally.
• Check to see if the mung beans are cooked through and how much liquid remains.
• Cook until the mixture has reduced to a thick stew.
• Stir in the coconut milk and increase the heat to medium-high.
• Bring the mixture to boil then remove it from the heat.
• Stir in the coriander leaves and the lime juice.
• Season to taste and serve warm.

Source: https://www.heynutritionlady.com/mung-bean-and-coconut-curry/

Kashmiri Chilli Prawns

Ingredients (Prawns) :

• 1 tsp Ground Turmeric
• 1 tsp Kashmiri Chilli Powder
• 2 tsp Ground Coriander, roasted
• 1 tsp Salt
• 200-250g Raw King Prawns, de-veined and butterflied
• 1 tbsp Vegetable Oil
• 2 tbsp Coriander Leaves, freshly chopped

Ingredients (Garnish) :

• 1 Onion
• Bunch of Curry Leaves
• Oil, for frying

Instructions:

• Mix the turmeric , chilli powder, ground coriander and salt with just enough water (1-2 tbsp) to make a paste (should not be too liquidy).
• Stir the prawns into the paste and toss to coat. Set aside for 10 mins.
• Heat the oil in a frying pan and fry the prawns over a high heat for a few minutes until they are just cooked and starting to colour.
• Remove from the pan and set aside.
• Reserve the spiced oil.
• Fry onion and curry leaves until crisp and place on the base of the plate to serve.

Source : http://sarahtodd.com.au/recipes/kashmiri-chilli-prawn-recipe. Recipe slightly amended.

Filipino Chicken & Pork Adobo

Prep time 20 mins + Cook time 35 mins = Total time 55 mins
Serves 4-6.

Ingredients :

• 500g Pork, cut into chunks
• 1 Garlic Bulb, peeled, crushed and pressed
• 1 Onion, diced
• 1/4 Cup (125ml) Soy Sauce + 2 tbsp or so to taste
• 3 tbsp Filipino Vinegar (Suka) or Apple Cider Vinegar
• 1 tsp Freshly Ground Black Pepper
• 2 Bay Leaves
• 1.5 Cups (375ml) Water
• 250g Chicken Thighs, cubed
• Cooked rice, to serve

Instructions:

• In a soup pot, over high heat, combine the pork, garlic, onion, soy sauce, vinegar, pepper, bay leaves and water.
• Bring to a boil and then reduce to a summer for about 10 mins, until the pork is partially cooked.
• Add the chicken and simmer for another 20 mins until both are cooked through.
• Remove from the heat and serve warm with rice.

Source : Joel Fabay at Manila Hotel, Filipino Cookbook

Nepalese Meatballs with Curry

Serves 4.
Prep time : 30 mins
Cook time : 1hr 20 mins

Ingredients (Meatballs):

• 2 tbsp Vegetable Oil
• 1 White Onion, chopped finely
• 3 Cloves Garlic, crushed
• 5cm Piece Fresh Ginger, grated
• 750g Lamb Minced
• 1 Egg
• 1 Egg Yolk
• 1 Fresh Long Red Chili, chopped finely
• 1 tsp Ground Cumin
• 1/2 tsp Ground Turmeric
• 1/4 Cup Coriander Leaves, chopped coarsely + extra
• 2 tbsp Breadcrumbs
• 1/4 Cup Lemon Juice

Ingredients (Curry Sauce)

• 1 tbsp Vegetable Oil
• 1 White Onion, chopped finely
• 1 Clove Garlic, crushed
• 3cm Ginger, grated
• 1 tbsp Coriander Root and Stems, finely chopped
• 2 tsp Ground Cumin
• 1 tsp Ground Fenugreek
• 1 tsp Yellow Mustard Seeds
• 1 Ground Turmeric
• 2 x 400g Diced Tomatoes
• 1 Cup Beef Stock

Instructions:

• Start with the curry sauce. In a large saucepan, over medium heat, heat oil and cook onion, garlic and ginger.
• Stir in coriander mixture and spices. Cook, stirring, until gragrant.
• Add undrained tomatoes and stock.
• Simmer, covered for 1 hour.
• Meanwhile, prepare the nepalese meatballs. In a large frying pan, over medium-high heat, add 1 tbsp oil.
• Once the oil is hot, cook onion, garlic and ginger, for about 10 mins, until onion has softened.
• In a large bowl, combine mince, whole egg and yolk, chilli, spices, coriander, breadcrumbs and onion mixture.
• Prepare a lined tray or plate for the meatballs, roll a tablespoon of the mince mixture to make a walnut-sized ball. Repeat with the remainder of the mixture.
• Return the large frying pan to medium-high heat with 1 tbsp of vegetable oil. Once hot, start frying the meatballs in batches until browned.
• Add the meatballs to the curry sauce and cook, uncovered, for 20 mins.
• Squeeze lemon juice over the sauce and serve warm, topped with coriander leaves.