Ingredients:
12 x green prawns, peeled, deveined, tails intact
565 ml coconut milk
1 x coriander (cilantro) root, washed and scraped
1 Tbls lemongrass, finely chopped
1 tspn sambal oelek (fresh ground chilli)
1 x long red chilli, cut in half
3 x cm. piece galangal, thinly sliced
1 tbls fish sauce
4 x kaffir lime leaves, rubbed
1 tspn fresh lime juice
1/3 cup coriander leaves, to garnish
1 tbls fried shallots, for garnish
Method:
1. Place coconut milk, coriander root, lemongrass, sambal oelek, chilli, galangal, fish sauce and lime leaves in a medium saucepan on low heat. Bring to a low simmer and infuse for 4-5 minutes, gently stirring occasionally. Add prawns and simmer for a further 5-7 minutes or until prawns are cooked through.
2. Remove from heat and transfer to a serving bowl. Season with lime juice. Add more fish sauce if desired. Garnish with coriander leaves and fried shallots. Serve immediately
This dish was so delicious. I ate this in Thailand while we were on holidays.
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Ingredients:
2 kg chicken wings, separated into wings and drumettes
2 x brown onions, chopped
5 x cloves garlic, crushed, peeled
2 x bay leaves
1/2 cup dark soy sauce
1/3 cup white vinegar
1/3 cup water
3 tbls brown sugar
1 tspn whole black pepper
2 x star anise
1 tbls fish sauce
1/4 cup rice bran oil
2 x spring onions, thinly sliced
Method:
1. Combine soy sauce, vinegar, water and sugar in a bowl until sugar dissolves. Set aside.
2. Heat oil in large pot. Cook chicken in two batches for 5 minutes or until browned. Transfer to a plate. Set aside. Saute onion and garlic on medium-high heat for 2-3 minutes or until soft. Add the chicken and cook, stirring for 5 minutes. Add the fish sauce, star anise, pepper, bay leaves and the soy sauce mixture. Season with salt. Stir and cover. Turn heat to low and simmer for 10-20 minutes or until the sauce is reduced by half.
3. Divide chicken adobo among bowls. Garnish with spring onion. Serve with Jasmine rice.
This is a traditional Filipino dish that I grew up with. I slightly modified my dad’s recipe and put on my own spin.
If you haven’t tried Filipino food before, this is a simple recipe that will give you an idea of the sweet and sour flavors used in the Philippines.
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Ingredients:
1 x 425g can blueberry in syrup, 1/3 cup syrup reserve
1 tbls gelatine powder (for blueberry)
300 ml thickened cream
1/2 tspn vanilla essence
1 tbls fruit sugar or caster sugar
1 tbls gelatine powder (for the cream mixture)
Method:
1. Lightly grease 8x150ml cup capacity moulds. Place blueberries and the reserved syrup in a food processor and puree until smooth. Place 1/3 cup hot water into a small bowl. Sprinkle over gelatine. Whisk with a fork until dissolved. Cool slightly then process with blueberry puree. Strain through a fine sieve into a jug. Divide evenly between moulds. Place in the refrigerator for 1 hour or until set.
2. Place the thickened cream and sugar in a medium saucepan over medium heat and cook, stirring, for 2-3 minutes or until heated through (do not boil). Remove from heat. Cool until just warm. Dissolve gelatine in water (as directed above). Stir through cream mixture. Whisk until combined. Strain through a fine sieve into a jug. Pour mixture over blueberry jelly. Cover with plastic wrap. Refrigerate for 1-2 hours or until set.
3. Dip moulds into hot water for a few seconds and turn panna cotta onto serving plates. Garnish with your favourite fruit.
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Ingredients:
1 cup thickened cream (for the vanilla layer)
1 cup buttermilk (for the vanilla layer)
1/2 tspn vanilla bean paste (for the vanilla layer)
2 tspn gelatine powder (for the vanilla layer)
1/4 cup caster sugar (for the vanilla layer)
1/3 cup micro herbs (optional)
1/3 cup raspberries, for garnish
2 Tbls coffee liqueur (for the jelly)
2 Tbls caster sugar (for the jelly)
250 ml water (for the jelly)
3 tspn instant coffee (for the jelly)
2 tspn gelatine powder (for the jelly)
1/3 cup boiling water (for the jelly)
Method:
1. Place cream, buttermilk, vanilla paste and sugar in a saucepan over medium-low heat. Cook, stirring for 5-8 minutes or until almost simmering and the sugar is dissolved (do not boil). Remove from heat, sprinkle the gelatine powder and whisk until combined and the gelatine is dissolved. Strain the mixture into a jug. Set aside for 10-15 minutes to cool. Pour mixture into glasses. Cover with plastic wrap and place in the refrigerator for 2-3 hours or until set.
2. To make the espresso jelly, combine liqueur, water and sugar in a small saucepan. Cook on medium heat, stirring for 5 minutes until sugar dissolves (do not boil). Combine coffee and boiling water and stir into the liqueur mixture. Reserve 1/2 cup of the coffee syrup and set aside. Sprinkle the gelatine powder over the coffee syrup in the saucepan and stir on very low heat until gelatine is dissolved. Strain the mixture and set aside to cool for 10-15 minutes. Pour jelly into a square dish and cover with plastic wrap. Place in the refrigerator for 2-3 hours or until set.
3. Turn jelly onto a cutting board and cut into 1cm (1/2 inch) cubes. Divide espresso jelly into the prepared glasses. Pour 2 tbs. of the reserved coffee syrup and garnish with raspberries and micro herbs.
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Ingredients:
125 g butter, chopped
150 g pitted dates, roughly chopped
3/4 cups caster sugar, plus extra
1 tspn mixed spice
1/4 tspn salt
1 tspn bicarbonate soda
1 x egg, lightly beaten
1 1/2 cup self-raising flour, sifted
6 x medium fresh figs
60 g butter (for toffee)
1/2 cup thickened cream (for toffee)
1/2 cup dark brown sugar (for toffee)
Method:
1. Preheat oven to 180 degrees Celsius. Lightly grease and line base and sides of a 7cm deep, 20cm (base) square pan. (you can use a round pan if you don’t have a square one)
2. Place butter, dates, sugar, salt and 1cup of water in a medium saucepan over medium-high heat, stirring occasionally. Bring to the boil. Reduce heat to low and simmer for about 2 minutes.
3. Remove from heat. Stir in bicarbonate of soda (mixture will foam). Transfer to a large bowl and set aside for 15 minutes to cool slightly.
4. Add egg to the date mixture and mix well. Combine flour and mixed spice. Add to the mixture and stir gently to combine. Spoon into pan. Bake for 40-45 minutes or until a skewer inserted into the center comes out clean. Stand in pan for 10 minutes before turning out onto a wire rack to cool completely.
5. Meanwhile, preheat grill (broiler). Cut figs in half; place cut-side up, on oven tray. Sprinkle with sugar over the cut surface. Grill figs until browned lightly and caramelized.
6. To make the toffee sauce, melt butter, thickened cream and brown sugar in a small saucepan over low heat. Increase heat. Simmer for 5 minutes.
7. Cut cake into squares. Top with figs and drizzle with toffee sauce. Serve with whipped cream.
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