STIR FRY PRAWN WITH GREEN BEAN

Stir fry prawn with green bean

Ingredients:
500g large banana prawns
1/2 onion, thinly sliced
160g green beans, ends trimmed, sliced in half
       on an angle
1-2 chilies, seeded and finely chopped
1 tbsp finely chopped ginger
2 garlic cloves, finely chopped
1 tbsp white vinegar
1 tsp fish sauce
1 tbsp kecap manis or 1 tbsp dark soy sauce 
   mixed with brown sugar
1 tbsp sweet chili sauce
2 tbsp oyster sauce
1/4 cup parsley leaves
4 tbsp olive oil
Steam rice for serve

Method

• Place a large wok over high heat.  Once the wok is very hot add 1 tbsp of olive oil and swirl the oil to coat the entire wok, and then add half of the prawns.
• Stir fry prawns for about 1-2 mins or until prawn are semi cooked. Immediately transfer the prawns to a baking sheet and set aside.  Return the wok to high heat and repeat with remaining prawns.  (Working in two batches will allow the prawns to sear properly and transferring the prawns to a baking sheet prevents them from overcooking.)
• Return the empty wok to high heat, wipe excess juice and add 1 tbsp of olive oil to wok and cook onions for 1 to 2 mins or until they have just softened.  Add the capsicum, green beans, chili, ginger and garlic.  Stir fry for about 2-3 mins.
• Return the prawns to the wok and stir fry for2 mins or until the prawns are heated through.  Add the rice wine vinegar, fish sauce, kecap manis, sweet chili sauce, oyster sauce and continue to stir fry for a further 1-3 mins until the vegetables are crisp-tender and the sauce reduces slightly.
• Sprinkle with the parsley leaves.  Serve with steamed rice.

Stir fry prawn with green bean serve with steam rice

SAMOSAS

Samosas

Ingredients
3 tablespoons oil or ghee
1 medium onion, finely chopped
1 large clove garlic crushed
400g chicken mince
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder or 1 teaspoon 
      prepared minced chillies
1 teaspoon turmeric
2 medium potatoes, peeled and diced
2 medium carrots, diced
1 cups green peas
1 teaspoons salt
1 teaspoons brown sugar
2 tablespoons chicken stock
1 packet ready- rolled puff pastry
Vegetables oil for frying

Method

1. Heat oil or ghee in a saucepan and fry onion and garlic until softened. Add chicken mince and spices and cook, stirring, for 2 minutes or until softened.  Meanwhile, cook potatoes and carrots for 3 mins in a small pot of boiling, salted water.  Drain, and add to the spice mixture with peas, salt, sugar and stock.  Cover pan and cook for 5 mins.  Remove from heat and cool.
2. Place pastry sheets on a lightly floured work surface.  Cut into rounds with a floured 10cm cutter.
3. Place 1 teaspoon on each pastry round.  Dampen edges of pastry lightly and fold pastry over filling to form half moon shapes.  Press edges with the tines of a fork to seal.  Chill pastries for 20 mins.
4. Pour enough oil into a deep-fryer or saucepan to give a depth for about 5cm; heat.  Add samosas a few at a time and cook on both  sides until golden-brown. Drain on paper towels.

PS: Samosas are traditionally fried, but can be baked if you prefer.  Arrange on baking trays; cook in a hot (200 C) oven for 25 mins or until crisp and golden.  

RICE PAPER ROLLS WITH A SPICY KOREAN DIPPING SAUCE

Rice paper rolls with a spicy Korean dipping sauce

Ingredients:
100g rice vermicelli noodles
2 cups roast chicken/beef/pork
1 cup cooked prawn, sliced
1 small carrot, peeled, sliced into thin strips
1 cucumber, sliced into thin strips
2 shallots, sliced
1/4 cup mint leaves
1/4 cup Thai sweet basil
16x12 cm rice paper wrappers
Dipping Sauce:
1/3 cup soy sauce
1/3 cup rice wine vinegar
1 tbsp sesame oil
1 tbsp chili pepper flakes (kochukaru)
1 tsp finely chopped garlic

Method

1. Soak noodles in boiling water for 5 mins, or until soft.  Refresh under cold water, then drain.  Cut into 5cm lengths.  Combine noodles with pork/chicken/beef, carrot, prawn, cucumber, shallots, and herbs.  In a small jug, combine all dressing ingredients.  Pour half dressing into noodle mixture and stir to combine.  Reserve remaining dressing.
2. Soak one rice-paper wrapper in a bowl of hot water for 20 secs.  Drain and lay fat on a clean tea towel to absorb any excess water.  Top with 1/4 cup noodle mixture. Fold in ends and roll up firmly to enclose.  Repeat with remaining rice-paper wrappers and mixture.  Serve with dipping sauce.

Rice spring roll; try other filling combination, such as prawns, chicken, or tofu.

CHICKEN SOUP WITH FRESH TOMATO SAMBAL (SOTO AYAM SAMBAL TOMAT)

Soto ayam - Chicken Soup

Ingredients:
500g (1 lb) chicken
2 medium onions
3 gloves garlic
60g (2 oz) celery leaves
1 1/2 teaspoons coriander, ground
1 teaspoon turmeric powder
6 candlenuts, ground
1/2 dried shrimp paste
3 tablespoons oil
salt
white pepper
1/2 teaspoons tamarind
60 g (2 oz) cabbage shredded
60 g (2 oz) beanshoots
4 cups water
60 g (2 oz) thin rice vermicelli
Spring onions or chopped fresh coriander springs

Method

1. Cut chicken into several pieces, Put in a saucepan and cover with water.  Peel and chop onions.  Pound onion, garlic, coriander, turmeric, candlenuts and shrimp paste. 

2. Heat 1 tablespoon oil and fry ground seasonings for 4 mins.  Add to the chicken.  Season with salt and pepper, add chopped celery leaves and simmer, covered, until chicken is tender.

3. Add tamarind, stir and continue to simmer for a few mins.  Remove pieces of chicken, strain stock, then return chicken and stock to pan.

4. Heat 2 tablespoons oil and fry cabbage and bean-shoots lightly.  Bring water to the boil in a large saucepan.  Add salt and vermicelli and cook till tender.  Add vermicelli and fried vegetables to the chicken stock and heat through.

Garnish with chopped onions and coriender.

Chicken soup with fresh Fresh Tomato sambal

Fresh tomato sambal recipe:

2 ripe tomatoes, skinned and chopped

1 small onion, finely chopped

1 red chilli, chopped

1 teaspoon salt

1/2 teaspoons dried shrimp paste, toasted

3 teaspoons water

Mix all ingredients together and pound in a mortar or puree in a blender until smooth.  Store in an airtight jar in refrigerator.  This sambal will keep for up to 3 days.

If preferred do not pound the sambal but serve the ingredients finely chopped. 

PRAWN AND PORK DUMPLING - DIM SIM

Prawn and pork dumpling - Dim sum

Ingredients
200g raw peeled prawns, roughly chopped
200g pork mince
1/2 cup drained sliced water chestnuts, chopped
2cm ginger, peeled, finely grated
1 tblsp oyster sauce
1 tbsp dry sherry
1 tsp caster sugar
2 tbsp sesame oil
2 tbsp sesame oil
2 tbsp cornflour
22 square egg pastry wrappers
Fresh coriander leaves, to garnish


Soy dipping sauce
1/4 cup light soy sauce
2cm piece ginger, peeled finely grated
1 fresh long red chili, deseeded, finely chopped


Method

1. Line the bases of three 20cm bamboo steamer baskets with baking paper.
2. To make soy dipping sauce, combine all the ingredients in a small bowl.
3. Place prawns, mince, water chestnuts, ginger, sauce, sherry, sugar, oil and cornflour in a food processor.  Process until roughly chopped and just combined.  Transfer mixture to a large bowl.
4. Place a level tablespoon of the mixture in the centre of each wrapper.  Fold up sides of wrapper and pinch to seal.  Shape dumplings int round shapes.  Place dumpling into round shapes.  Place dumplings, about 2cm apart, in prepared baskets.
5. Stack baskets one on top of the other.  Cover with a steamer lid.  Sit baskets over a saucepan of rapidly boiling water.
6. Steam, swapping the position of the baskets to ensure even cooking, for about 15 mins, or until filling cooked through.
7. Serve with dipping sauce.

Dim sum

STEAMED MUSSELS WITH TOMATOES SAUCE

Steamed mussels with tomatoes sauce

Ingredients:
1 tbsp vegetable oil
2 small onion, finely chopped
2 cloves garlic, crushed
2 cup chicken stock
2 kg mussel, scrubbed, debearded
50 g butter, chopped
1/4 cup tomatoes sauce
1/2 teaspoons turmeric powder
Salt and pepper, to taste

Method

1. Heat oil in a large stockpot.  Add onion and garlic.  Cook, stirring occasionally, until onion soft.

2. Add chicken stock.  Bring to boil.  Add to mussels.  Cover with lid.  Steam for about 4 minutes. Or until the mussels open.

3. Stain the mussels, reserving cooking liquid.  Place mussels in a bowl.  Discard unopened mussels.  Cover bowl.

4. Return cooking liquid to stockpot.  Bring to boil.  Boil for about 2 mins, or until reduced heat to low.  Whisk in butter and turmeric powder.  Season

5. Pour tomatoes sauce over mussels.  Serve with steam rice and lemon wedges.

Serve with steam rice or with crusty bread and lemon wedges

Bon appetite :)

OPOR AYAM - CHICKEN IN COCONUT SAUCE

OPOR AYAM - CHICKEN IN COCONUT SAUCE

Ingredients
700g (14 oz) chicken pieces
1 1/2 teaspoon salt
1 medium onion
1 teaspoon white pepper
5 cm (2 inch) piece fresh ginger
5 cm (2 inch) galangal/lengkuas
3 cloves garlic, crushed
4  black cardamoms, crushed
1 heaped teaspoon coriander, ground
1/2 teaspoon dried shrimp paste
8 candlenuts, ground
3 tablespoons oil
1 cup chicken stock
1 cup thick coconut milk
2 heaped teaspoons brown sugar
fresh coriander leaf or shredded spring onion

Method

1. Chop chicken into medium pieces.  Season with salt and pepper.  Finely chop onion, ginger and galangal and pound to a paste with garlic, cardamon, coriander, shrimp paste and candlenuts. 

2. Heat oil and fry seasoning paste for 4 minutes, then add chicken pieces and cook till well coloured.  Pour in chicken stock, stir well,cover bring to the boil, then turn heat down and simmer until chicken is tender.  Add a little more water or stock if needed.

3. Pour in coconut milk and sprinkle on brown sugar and cook until thickens. Garnish with coriander leaf or shredded spring onion.

Opor ayam can serve with steam rice/Ketupat nasi