Recipes

Singapore Spare Ribs

noreply@blogger.com (Unknown) — Sun, 10 Nov 2013 08:35:00 +0000

Serves 6

Ingredients:

2 tsp sesame oil
1 tsp finely chopped fresh ginger
3 cloves garlic, crushed
2 tbsp soy sauce
2 tbsp Chinese rice wine
½ tsp five spice powder
2 tbsp honey
1 tsp sambal oelek
½ tsp salt
1.5kg pork spare ribs, cut into individual ribs (ask your butcher to do this), trimmed of excess fat
1 tbsp chopped garlic chives
2 lemons, cut into wedges

Method:

In a large glass bowl combine the sesame oil, ginger, garlic, soy sauce, rice wine, five spice powder, honey, sambal oelek and salt. Mix well.
Add the pork spare ribs and stir until the ribs are totally coated in the marinade. Cover and refrigerate overnight or for at least 4 hours so they absorb the flavour of the marinade.
Preheat the oven to moderate 180°C. Place the ribs and marinade into an oiled baking dish and cook for 50 minutes, turning and basting with pan juices every 15 minutes. If the marinade begins to burn, add a few tablespoons of warm water to the pan during cooking.
Scatter the garlic chives over the spare ribs and serve with wedges of lemon and steamed rice.

Nutrition per serve:
Protein 35g
Fat 75g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 250mg
3630 kj (865 cal)

Nonya Chicken and Lime Curry

noreply@blogger.com (Unknown) — Sun, 03 Nov 2013 08:31:00 +0000

Serves 4

Ingredients:

3 tbsp oil
1 (1.3kg) chicken, cut into 8 pieces and skin removed
1 cup (250ml) coconut milk
2 limes, cut in half
5 lime leaves, stems removed and finely shredded
1 tsp salt
fresh coriander leaves, to garnish
2 limes, extra, cut in half, to serve

Spice Paste:
1 large onion, roughly chopped
6 red chillies, seeded and finely chopped
4 cloves garlic, crushed
1 tsp finely chopped lemon grass (white part only)
2 tsp finely chopped fresh galangal
1 tsp ground turmeric

Method:

To make Spice Paste: Place the onion, chilli, garlic, lemon grass, galangal and turmeric in a food processor and process for a few minutes until a thick rough paste is formed.
Heat the oil in a large heavy-based pan and add the Spice Paste. Cook over low heat for about 10 minutes, or until the paste is fragrant.
Add the chicken and stir-fry for 2 minutes, making sure that the chicken is covered with the paste. Add the coconut milk, lime halves and shredded leaves; cover and simmer for about 50 minutes, or until the chicken is tender. For the last 10 minutes of cooking remove the lid and allow the cooking liquid to reduce until it is thick and creamy. Add the salt, garnish with the coriander leaves and serve with the lime halves and steamed rice.

Nutrition per serve:
Protein 35g
Fat 35g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 105mg
1900 kj (455 cal)

Fish and Herb Salad

noreply@blogger.com (Unknown) — Sun, 27 Oct 2013 08:26:00 +0000

Serves 4-6

Ingredients:

500g smoked cod
3 tbsp lime juice
½ cup (30g) flaked coconut
1 cup (200g) jasmine rice, cooked and cooled
½ cup (25g) chopped fresh Vietnamese mint
3 tbsp chopped fresh mint
½ cup (25g) chopped fresh coriander leaves
8 kaffir lime leaves, very finely shredded

Dressing:
1 tbsp chopped fresh coriander root
2cm piece fresh ginger, finely grated
1 red chilli, finely chopped
1 tbsp chopped lemon grass (white part only)
3 tbsp chopped fresh Thai basil
1 avocado, chopped
⅓ cup (80ml) lime juice
2 tbsp fish sauce
1 tsp soft brown sugar
½ cup (125ml) peanut oil

Method:

Preheat the oven to slow 150°C. Place the cod in a large frying pan and cover with water. Add the lime juice and simmer for 15 minutes, or until the fish flakes when tested with a fork. Drain and set aside to cool slightly before breaking it into bite-sized pieces.
Spread the coconut onto an oven tray and toast in the oven for 10 minutes or until it is golden brown, shaking the tray occasionally. Remove the coconut from the tray to prevent it burning.
Place the fish, coconut, rice, Vietnamese mint, mint, coriander and kaffir lime leaves in a large bowl and mix to combine.
To make Dressing: Place the coriander root, ginger, chilli, lemon grass and basil in a food processor and process until combined. Add the avocado, lime juice, fish sauce, sugar and peanut oil and process until creamy.
Pour the dressing over the salad and toss to coat the rice and fish. Serve immediately.

Nutrition per serve (6):
Protein 20g
Fat 35g
Carbohydrate 30g
Dietary Fibre 5g
Cholesterol 45mg
2090 kj (495 cal)

Crunchy Stuffed Tofu Puffs

noreply@blogger.com (Unknown) — Sun, 20 Oct 2013 08:22:00 +0000

Makes 24

Ingredients:

12 deep-fried tofu puffs
1 cup (90g) bean sprouts, scraggly ends removed
¼ cup (40g) unsalted roasted peanuts, chopped
1 carrot, grated
1 tbsp chopped fresh coriander leaves

Chilli Sauce:
2 small red chillies, finely chopped
2 cloves garlic, crushed
2 tsp soft brown sugar
1 tbsp soy sauce
1 tbsp vinegar
½ cup (125ml) boiling water

Method:

Cut the tofu puffs in half. Cut a small slit in each half and open it up carefully to form a pocket.
Place the bean sprouts, peanuts, carrot and coriander in a bowl, and toss until well mixed. Fill each pocket with a portion of the mixture. Serve drizzled with a little Chilli Sauce, and offer the rest of the sauce for dipping.
To make Chilli Sauce: Combine all the ingredients in a small pan, bring to the boil, reduce heat and simmer for 5 minutes or until the sauce thickens slightly.

Nutrition per tofu puff with sauce:
Protein 2g
Fat 3g
Carbohydrate 1g
Dietary Fibre 0g
Cholesterol 0mg
170 kj (40 cal)

Spicy Eggs and Snake Beans

noreply@blogger.com (Unknown) — Sun, 13 Oct 2013 08:17:00 +0000

Serves 4

Ingredients:

1 tsp sesame oil
1 tbsp oil
2 cloves garlic, crushed
4 spring onions, chopped
300g snake beans, cut into 5cm lengths
200g mixed mushrooms
8 eggs, lightly beaten
1 tbsp kecap manis
2 tsp sambal oelek
3 tbsp chopped fresh mint
3 tbsp chopped fresh coriander leaves

Method:

Heat the combined oils in a wok or large frying pan, add the garlic and spring onion and cook over moderately high heat for 2 minutes.
Add the beans and mushrooms and stir-fry for a further minute. Remove from wok.
Add the combined eggs, kecap manis, sambal oelek, mint and coriander to the centre of the wok; allow to set for 2 minutes.
Return the vegetables to the wok and stir-fry, breaking up the egg, for 2 minutes or until the mixture is heated through. Serve with steamed rice.

Nutrition per serve:
Protein 20g
Fat 15g
Carbohydrate 3g
Dietary Fibre 5g
Cholesterol 375mg
960 kj (230 cal)

Malaysian Rendang

noreply@blogger.com (Unknown) — Tue, 08 Oct 2013 08:39:00 +0000

Serves 4-6

Ingredients:

2 onions, chopped
4 cloves garlic, crushed
5 red chillies, seeded
1 tbsp grated fresh ginger
2 cup (500ml) coconut milk
1 tbsp oil
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp chilli powder
1 large strip lemon rind
1kg chuck or skirt steak, cubed
1 tbsp lemon juice
1 tbsp soft brown sugar
1 tsp tamarind concentrate

Method:

Place the onion, garlic, chillies, ginger and 2 tablespoons coconut milk in a food processor, and process until a smooth paste is formed.
Heat the oil in a large pan, add the paste, coriander, cumin, turmeric, cinnamon, cloves, chilli powder, lemon rind and steak and stir until the meat is well coated with the spice mixture. Add the remaining coconut milk and bring to the boil, then simmer over low heat, stirring occasionally, for 1½ hours, or until the meat is tender and the mixture is almost dry.
When the oil starts to separate from the gravy, add the lemon juice, sugar and tamarind; stir until heated through. Serve with steamed rice.

Nutrition per serve (6):
Protein 35g
Fat 25g
Carbohydrate 10g
Dietary Fibre 0g
Cholesterol 115mg
1765 kj (420 cal)

Chicken Kapitan

noreply@blogger.com (Unknown) — Mon, 30 Sep 2013 08:34:00 +0000

Serves 4-6

Ingredients:

30g small dried shrimp
4 tbsp oil
4-8 red chillies, seeded and finely chopped
4 cloves garlic, finely chopped
3 stems lemon grass (white part only), finely chopped
2 tsp ground turmeric
10 candlenuts
2 large onions, chopped
¼ tsp salt
500g chicken thigh fillets, chopped
1 cup (250ml) coconut milk
1 cup (250ml) water
½ cup (125ml) coconut cream
2 tbsp lime juice

Method:

Put the shrimp in a clean frying pan and dry-fry over low heat, shaking the pan regularly, for 3 minutes, or until the shrimp are dark orange and are giving off a strong aroma. Transfer the shrimp to a mortar and pestle and pound until finely ground. Alternatively, process in a food processor. Set aside.
Place half the oil with the chilli, garlic, lemon grass, turmeric and candlenuts in a food processor and process in short bursts until very finely chopped, regularly scraping down the sides of the bowl with a rubber spatula.
Heat the remaining oil in a wok or frying pan; add the onion and salt and cook over low heat for 8 minutes, or until golden, stirring regularly. Take care not to let the onion burn. Add the spice mixture and nearly all the ground shrimp meat, setting a little aside to use as a garnish. Stir for 5 minutes. If the mixture begins to stick to the bottom of the pan, add 2 tablespoons coconut milk to the mixture. It is important to cook the mixture thoroughly as it is this which develops the flavours.
Add the chicken to the wok and stir well. Cook for 5 minutes, or until the chicken begins to brown. Stir in the remaining coconut milk and water, and bring to the boil. Reduce the heat and simmer for 7 minutes, or until the chicken is cooked and the sauce is thick. Add the coconut cream and bring the mixture back to the boil, stirring constantly. Add the lime juice and serve immediately, sprinkled lightly with the reserved ground shrimp meat. Serve with steamed rice.

Nutrition per serve (6):
Protein 25g
Fat 30g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 90mg
1670 kj (400 cal)

Malaysian Fish Curry

noreply@blogger.com (Unknown) — Fri, 20 Sep 2013 08:55:00 +0000

Serves 4

Ingredients:

1 tbsp oil
1 tbsp fish curry powder
1 cup (250ml) coconut milk
1 cup (250ml) water
1 tbsp tamarind concentrate
1 tbsp kecap manis
350g firm white fish fillets, cut into bite-sized pieces
2 ripe tomatoes, chopped
1 tbsp lemon juice

Spice Paste:
3-6 medium red chillies
1 medium onion, chopped
4 cloves garlic
3 stems lemon grass (white part only), sliced
4cm piece fresh ginger, sliced
2 tsp shrimp paste
1-2 tbsp oil

Method:

To make Spice Paste: Put the chillies, onion, garlic, lemon grass, ginger and shrimp paste in a food processor and roughly chop. Add enough oil to assist the blending and process until a smooth paste is formed, regularly scraping down the sides of the bowl with a spatula.
Heat the oil in a wok or heavy frying pan; add the curry paste and stir for 3-4 minutes over low heat, until very fragrant. Add the curry powder and stir for another 2 minutes.
Add the coconut milk, water, tamarind and kecap manis. Bring to the boil, stirring occasionally, then reduce the heat and simmer for 10 minutes. Add the fish, tomatoes and lemon juice and season to taste with salt and pepper. Simmer for about 5 minutes or until the fish is just cooked. Serve with steamed rice.

Nutrition per serve:
Protein 20g
Fat 30g
Carbohydrate 5g
Dietary Fibre 5g
Cholesterol 65mg
1625 kj (390 cal)

Barbecued Seafood

noreply@blogger.com (Unknown) — Thu, 12 Sep 2013 08:40:00 +0000

Serves 4

Ingredients:

4 medium calamari (squid) tubes
2 firm white boneless fish fillets, each about 300g
8 raw king prawns
banana leaves, for serving
2 limes, cut into wedges

Spice Paste:
1 medium onion, grated
4 cloves garlic, chopped
5cm piece fresh ginger, grated
3 stems lemon grass (white part only), chopped
2 tsp ground turmeric
1 tsp dried shrimp paste
⅓ cup (80ml) oil
¼ tsp salt

Method:

To make Spice Paste: Combine the onion, garlic, ginger, lemon grass, turmeric, shrimp paste, oil and salt in a food processor. Process in short bursts until a smooth paste is formed.
Cut the squid in half lengthways. Holding a sharp knife at a slight angle, make shallow, close cuts in one direction across the underside of each piece, then cut in the opposite direction, taking care not to cut all the way through. Then cut the squid into pieces about 4x3cm.
Wash all the seafood under cold running water and pat dry with paper towels. Brush the seafood lightly with the Spice Paste. Place the seafood on a tray and allow to stand for 15 minutes.
Lightly brush a barbecue hotplate with the oil and heat gently. When the plate is hot, arrange the fish fillets and prawns side-by-side on the plate. Cook for about 3 minutes on each side, turning them once only, or until the fish flesh is just firm and the prawns turn bright pink to orange. Add the squid pieces and cook for about 2 minutes or until the flesh turns white and becomes firm. Take care not to overcook the seafood.
Arrange the seafood on a platter lined with the banana leaves, add the limes and serve immediately.

Nutrition per serve:
Protein 25g
Fat 20g
Carbohydrate 2g
Dietary Fibre 1g
Cholesterol 170mg
1200 kj (285 cal)

Spicy Prawns in Sarongs

noreply@blogger.com (Unknown) — Fri, 06 Sep 2013 09:34:00 +0000

Serves 4 as a starter

Ingredients:

500g raw king prawns
1 tbsp lime juice
¼ tsp salt
2 tsp grated palm sugar or soft brown sugar
⅓ cup (80ml) coconut milk
2cm wide strips of banana leaf, long enough to wrap around each prawn
sweet chilli sauce, to serve

Spice Paste:
6 red Asian shallots, finely chopped
6 cloves garlic, crushed
3 candlenuts
2 tsp finely chopped fresh galangal
4 red chillies, seeded and finely chopped
1 tsp ground turmeric
1 tsp shrimp paste

Method:

To make Spice Paste: Place the shallots, garlic, candlenuts, galangal, chilli, turmeric and shrimp paste in a food processor. Process until a rough-textured paste is formed.
Peel and devein the prawns. Place the prawns in a non-metallic bowl and sprinkle with the lime juice and salt. Add the sugar and coconut milk and then stir through the Spice Paste. Combine well, cover and place in the refrigerator to marinate for 2 hours.
Preheat the grill to as hot as it will go. Tie a strip of banana leaf around each prawn and cook under the hot grill for about 2 minutes on each side or until the prawns are cooked. Serve with sweet chilli sauce.

Nutrition per serve:
Protein 15g
Fat 5g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 95mg
575 kj (135 cal)

Prawn Laksa

noreply@blogger.com (Unknown) — Fri, 30 Aug 2013 09:29:00 +0000

Serves 4

Ingredients:

500g raw prawns
1.5 litre water
1 tbsp oil
2 cup (500ml) coconut milk
8 ready-made fried fish balls, sliced
500g thin fresh rice noodles
1 Lebanese cucumber, cut into short, thin strips
100g bean sprouts, scraggly ends removed
½ cup (10g) Vietnamese mint leaves

Spice Paste:
4-5 large dried red chillies
1 medium red (Spanish) onion, roughly chopped
5cm piece fresh galangal, roughly chopped
4 stems lemon grass (white part only), sliced
3 red chillies, seeded and roughly chopped
10 candlenuts
2 tsp shrimp paste
2 tsp grated fresh turmeric
2 tbsp oil

Method:

To make Spice Paste: Soak the chillies in hot water for 20 minutes. Drain the chillies and place them in a food processor with the onion, galangal, lemon grass, fresh chillies, candlenuts, shrimp paste, turmeric and oil. Process, wiping down the sides of the bowl regularly with a spatula, until very finely chopped.
Set aside 4 of the prawns, then peel and devein the remainder, reserving the heads and shells. Place all the heads and shells in a large, deep heavy-based pan and cook over medium heat for 10 minutes, shking the pan occasionally. The prawn shells will turn a bright dark orange and become aromatic. Stir in 1 cup (250ml) of the water and, when it has boiled and almost evaporated away, add another cup and bring it to the boil before adding the remaining water. By slowly adding the water in the initial stages, the colour of the stock will be dark and rich and all the flavour from the base of the pan will be incorporated in the stock. Bring the stock to the boil and simmer gently for 30 minutes. Add the 4 reserved whole prawns and cook until they turn pink; remove with a slotted spoon and set aside. Strain the stock and discard all the heads and shells -- there should be about 2-3 cups (500-750ml) of stock.
Heat the oil in a wok and cook the Spice Paste over low heat for about 8 minutes, stirring regularly until the mixture is very aromatic. Stir in the prawn stock and coconut milk. Bring to the boil, then lower the heat and leave to simmer for 5 minutes. Add the peeled prawns and fish ball slices and simmer until the prawns have turned pink.
Gently separate the noodles using your fingertips, in a separate pan of boiling water, cook the noodles for about 30 seconds -- don't overcook them or they'll fall apart. Drain well and divide the noodles among four deep soup bowls.
Reheat the stock and ladle it over the noodles. Garnish with a little of the cucumber, bean sprouts and mint and top each bowl with a cooked prawn. Serve immediately. Arrange the remaining garnishes on a plate so diners can add more of their favourite garnish to the laksa.

Nutrition per serve:
Protein 25g
Fat 40g
Carbohydrate 35g
Dietary Fibre 5g
Cholesterol 140mg
2490 kj (595 cal)

Fried Rice Noodles

noreply@blogger.com (Unknown) — Fri, 23 Aug 2013 09:25:00 +0000

Serves 4

Ingredients:

2 Chinese dried pork sausages
400g raw prawns
500g thick fresh rice noodles
2 tbsp oil
2 cloves garlic, finely chopped
1 medium onion, finely chopped
3 red chillies, seeded and chopped
250g Chinese barbecued pork, finely chopped
150g garlic chives, cut into short lengths
2 tbsp kecap manis
3 eggs, lightly beaten
1 tbsp rice vinegar
100g bean sprouts, scraggly ends removed

Method:

Diagonally slice the sausages into paper-thin slices. Peel and devein the prawns. Gently separate the noodles using your fingertips.
Heat the oil in a large wok or frying pan. Fry the sausage slices, tossing regularly, until they are golden and very crisp. Using a slotted spoon, remove from the wok and drain on paper towels.
Reheat the oil in the wok, add the garlic, onion, chilli and barbecued pork and stir-fry for 2 minutes. Add the prawns and toss constantly until they change colour. Add the noodles, chives and kecap manis and toss. Cook for 1 minute or until the noodles begin to soften. Pour the combined eggs and vinegar over the top of the mixture and toss for 1 minute. Be careful not to let the egg-coated noodles burn on the base of the pan. Add the bean sprouts and toss.
Arrange the noodles on a large serving platter, scatter the drained pork sausages over the top and toss a little to mix a few slices among the noodles. Garnish with a few extra chives and serve immediately.

Nutrition per serve:
Protein 35g
Fat 30g
Carbohydrate 35g
Dietary Fibre 5g
Cholesterol 240mg
2370 kj (565 cal)

Prawn and Noodle Soup

noreply@blogger.com (Unknown) — Fri, 16 Aug 2013 05:23:00 +0000

Serves 4

Ingredients:

300g small cooked prawns
200g baby spinach leaves
500g Shanghai noodles
1 tbsp oil
1 large onion, finely chopped
5cm piece fresh ginger, grated
2 red chillies, finely chopped
1.5 litres chicken stock
2 tbsp soy sauce
2 tsp soft brown sugar
6 spring onions, chopped

Garnishes:
2 tbsp crisp fried garlic
2 tbsp crisp fried onion
1 cup (90g) bean sprouts, scraggly ends removed
2 tsp chilli flakes
1 tbsp chopped garlic chives

Method:

Peel the prawns, leaving the tails intact. Wash and drain the spinach and snap off any long stems; set aside. Add the noodles to boiling water and cook for 3 minutes, or until plump and tender. Drain and set aside.
Heat the oil in a large pan and cook the onion and ginger over medium heat, stirring regularly, for 8 minutes. Add the chilli, stock, soy sauce and sugar and bring to the boil. Reduce the heat and leave to simmer for 10 minutes. Add the spring onion.
Transfer the noodles to large soup bowls and top with the prawns and spinach leaves. Pour the boiling stock over the top and serve immediately. Place the garnishes in small bowls in the centre of the table, along with salt, pepper and sugar, for the diners to add according to their taste.

Nutrition per serve:
Protein 25g
Fat 15g
Carbohydrate 100g
Dietary Fibre 10g
Cholesterol 75mg
2590 kj (615 cal)

Rotis with Spicy Meat Filling

noreply@blogger.com (Unknown) — Fri, 09 Aug 2013 05:18:00 +0000

Makes 12

Ingredients:

3 cup (375g) roti flour or plain flour
1 tsp salt
2 tbsp ghee or oil
1 egg, lightly beaten
1 cup (250ml) warm water
oil, to brush
1 egg, extra, beaten
½ red (Spanish) onion, finely chopped

Spicy Meat Filling:
1 tbsp ghee
1 onion, finely chopped
3 cloves garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
500g lean beef or lamb mince
1 tsp finely chopped, seeded red chilli
1 tbsp chopped fresh coriander leaves
extra ghee or oil, for frying

Method:

Sift the flour into a large bowl and stir in the salt. Rub in the ghee or pour in the oil. Add the egg and the water and mix together with a flat-bladed knife to form a moist mixture. Turn the mixture out on to a well-floured surface and knead for about 10 minutes until you have a soft dough, sprinkling with more flour as necessary. Form the dough into a ball and brush it with oil. Place it in an oiled bowl, cover with plastic wrap and leave to rest for a couple of hours.
To make Spicy Meat Filling: Heat the ghee in a large frying pan and add the onion. Cook over low heat for about 5 minutes until soft and golden. Add the garlic, cumin, coriander and turmeric and cook for a minute. Turn up the heat, add the mince and brown well, using a fork to break up any lumps. Carry on cooking until the meat is cooked through, adding the chilli in the last few minutes of cooking. Remove from the heat, stir in the coriander and season with salt to taste.
Working on a floured work surface (use a clean bench top), divide the dough into 12 pieces and roll it into balls. Take one ball and, working with a little oil on your fingertips, hold the ball in the air and work around the edge pulling out the dough until a 15cm round is formed. Lay the roti on a lightly floured surface and cover with plastic wrap so it doesn't dry out. Repeat with the other balls.
Heat a wide heavy pan or griddle and brush it with ghee or oil. Drape the roti over a rolling pin and carefully place the roti in the pan. Quickly brush the roti with some beaten egg and spoon over 2 heaped tablespoons of the meat filling. Cook until the underside of the roti is golden. This won't take long. Sprinkle the meat filling with some chopped onion, fold in 2 sides of the roti and then the other 2 sides, pressing to totally enclose the filling. Using an egg slice, slide the roti onto a plate and brush the pan with some more ghee or oil. Return the roti to the heat to cook the other side. Cook until that side is golden. Cook the remaining rotis with the filling in the same way. Serve warm.

Nutrition per Roti:
Protein 15g
Fat 15g
Carbohydrate 25g
Dietary Fibre 2g
Cholesterol 85mg
1095 kj (260 cal)

Malaysian Coconut Chicken

noreply@blogger.com (Unknown) — Wed, 31 Jul 2013 10:12:00 +0000

Serves 4-6

Ingredients:

1.6kg chicken
1 tbsp oil
2 onions, sliced
3 cloves garlic, crushed
2 red chillies, seeded and chopped
½ cup (45g) desiccated coconut
2 tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
2 stems lemon grass (white part only), chopped
8 curry leaves
2 cups (500ml) coconut milk

Method:

Cut the chicken into 8-10 pieces.
Heat the oil in a large pan and cook the onion until soft. Add the garlic, chilli, coconut and turmeric. Stir mixture for 1 minute. Add the coriander, cumin, lemon grass, curry leaves and coconut milk. Stir until well combined.
Add the chicken pieces and stir until well coated with the sauce. Simmer, uncovered, for 45-60 minutes, or until the chicken is tender and the sauce has thickened. Serve with vermicelli noodles.

Nutrition per serve (6):
Protein 25g
Fat 30g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 80mg
1600 kj (380 cal)

Vegetarian Won Tons

noreply@blogger.com (Unknown) — Wed, 24 Jul 2013 09:29:00 +0000

Makes 40

Heat 1 tablespoon oil in a wok or pan and cook 2 chopped cloves garlic, 4 chopped spring onions and 3 teaspoons grated fresh ginger for 2 minutes. Add 2 finely sliced sticks celery, 2 cups (150g) finely shredded cabbage, 2 cups (310g) grated carrot, 125g finely sliced fried tofu, 1 cup (125g) chopped bean sprouts and 2 tablespoons chopped water chestnuts. Cover the pan and steam for 2 minutes. Blend 3 teaspoons cornflour with 1 tablespoon water, 2 teaspoons sesame oil, 2 teaspoons soy sauce and ½ teaspoon each of salt and white pepper and mix until smooth. Add to the vegetable mixture and stir for 2 minutes, or until the sauce has thickened. Cool completely. Place 1 tablespoon of filling in the centre of each wan ton wrapper (you will need about 40). Brush the edges with a little water and gather around the filling to form a pouch, twist and pinch the sides together. Deep-fry in hot oil for 4-5 minutes or steam in a bamboo or metal steamer for 25-30 minutes.

Nutrition per Won Ton:
Protein 2g
Fat 2g
Carbohydrate 10g
Dietary Fibre 1g
Cholesterol 0mg
305 kj (70 cal)

Thai Spring Rolls

noreply@blogger.com (Unknown) — Wed, 17 Jul 2013 09:27:00 +0000

Makes 18

Soak 30g dried rice vermicelli in hot water until soft then drain well and cut into shorter lengths. Heat 1 tablespoon oil in a wok or pan and add 3 chopped cloves garlic, 2 teaspoons grated fresh galangal or ginger, 3 finely chopped coriander roots and 3 chopped spring onions. Stir-fry for 2 minutes. Add 200g pork mince and 2 sticks finely sliced celery and stir-fry for 3 minutes to brown the pork, breaking up any lumps. Add 1 cup (155g) grated carrot, ½ cup (25g) chopped fresh coriander leaves, ¼ cup (45g) finely chopped cucumber, 1 tablespoon sweet chilli sauce, 2 teaspoons fish sauce, 1 teaspoon brown sugar and the noodles and mix well. Cool completely. Place 1 spring roll wrapper at a time (you will need about 18), with a corner towards you, on a damp tea towel. Wet the edges with a little water. Spread about 1½ tablespoons filling in the centre of the wrapper. Fold the edges towards the centre, roll up the spring roll tightly and seal the edge with water. Repeat with the remaining wrappers and filling. Half fill a deep pan with oil and heat until moderately hot. Fry the rolls, in batches, for 2-3 minutes or until golden brown. Drain and serve with a sweet chilli sauce and soy sauce.

Nutrition per Spring Roll:
Protein 5g
Fat 5g
Carbohydrate 5g
Dietary Fibre 1g
Cholesterol 10mg
215 kj (50 cal)

Seafood Won Tons

noreply@blogger.com (Unknown) — Wed, 10 Jul 2013 09:23:00 +0000

Makes 50

Heat 1 tablespoon oil in a wok or pan and cook 2 chopped cloves garlic, 4 chopped spring onions and 3 teaspoons grated fresh ginger for 2 minutes. Add 750g raw prawns, peeled, deveined and chopped, 1 cup (125g) chopped bean sprouts and 2 tablespoons chopped water chestnuts. Cover the pan and steam for 2 minutes, stir in 170g drained canned crab meat and 2 tablespoons chopped fresh coriander leaves. Blend 3 teaspoons cornflour with 1 tablespoon water, 2 teaspoons sesame oil, 2 teaspoons soy sauce and ½ teaspoon each of salt and white pepper and mix until smooth. Add to the vegetable mixture and stir for 2 minutes, or until the sauce has thickened. Cool completely. Place 1 tablespoon of filling in the centre of each wan ton wrapper (you will need about 40). Brush the edges with a little water and gather around the filling to form a pouch, twist and pinch the sides together. Deep-fry in hot oil for 4-5 minutes or steam in a bamboo or metal steamer for 25-30 minutes.

Nutrition per Won Ton:
Protein 5g
Fat 1g
Carbohydrate 10g
Dietary Fibre 1g
Cholesterol 15mg
260 kj (60 cal)

Prawn Toasts

noreply@blogger.com (Unknown) — Wed, 03 Jul 2013 09:20:00 +0000

Makes 24

Peel and devein 350g raw prawns. Separate 2 eggs into small bowls and lightly beat the egg yolks in a food processor, place the prawn meat, egg whites, 1 clove garlic, 75g drained, finely chopped canned water chestnuts, 1 tablespoon chopped fresh coriander leaves, 2 teaspoons fresh ginger, and ¼ teaspoon each white pepper and salt. Process for 20-30 seconds, or until the mixture is smooth. Trim the crusts from 6 slices of white bread, cut in half diagonally then cut the halves in half again to form small triangles. Brush the top of each bread triangle with egg yolk, spread the prawn mixture evenly over the triangles and sprinkle each with white sesame seeds (you will need about 1 tablespoon). Half fill a deep pan with oil and heat until moderately hot. Fry the triangles in small batches, with the prawn mixture face-down, for 10-15 seconds, or until golden and crisp. Drain on paper towels. Serve hot.

Nutrition per piece:
Protein 5g
Fat 5g
Carbohydrate 4g
Dietary Fibre 0g
Cholesterol 30mg
240 kj (55 cal)

Siamese Noodles in Spicy Coconut Sauce

noreply@blogger.com (Unknown) — Wed, 26 Jun 2013 05:49:00 +0000

Serves 6

Ingredients:

1 tbsp dried tamarind pulp
½ cup (125ml) warm water
1.25 litres coconut milk
300g dried rice vermicelli
400g fried tofu
oil, for shallow frying
400g bean sprouts, scraggly ends removed
500g cooked prawns, peeled with tails left on
1 cup (125g) chopped garlic chives
3 hard-boiled eggs, shells removed and cut into quarters
2 red chillies, seeded and finely sliced (optional)
3 limes, quartered

Spice Paste:
10 dried red chillies, soaked in hot water until softened
10 red Asian shallots, chopped
1 stalk lemon grass (white part only), chopped
1 tsp shrimp paste
3 tbsp peanut oil
1 tsp salt
1 tbsp sugar

Method:

To make Spice Paste: Drain and seed the soaked chillies, reserving the water, and chop. Place the chillies in a food processor along with the shallots, lemon grass and shrimp paste. Process until finely chopped, adding a little of the chilli water if necessary. Heat the peanut oil in a small frying pan and fry the paste over low heat for about 3 minutes. Add the salt and sugar. Set aside.
Soak the tamarind in the warm water for about 10 minutes.
Take half the spice paste and place it in a pan along with the coconut milk. Strain the soaked tamarind and water through a nylon sieve into the coconut milk and discard any seeds and fibre. Bring the mixture to the boil and simmer for 3 minutes. Set aside.
Soak the vermicelli in boiling water for 5 minutes, and drain. Cut the tofu into thick slices. Heat the oil in a small frying pan and fry the slices of tofu until golden on both sides. Remove and drain on paper towels.
When ready to serve the dish, heat the remaining spice paste in a large wok and add the bean sprouts. Turn the heat up high and cook for about a minute. Add half the prawns and half the garlic chives. Add the drained vermicelli to the wok; toss until heated through. Reheat the coconut sauce and keep it hot.
To serve, transfer the vermicelli mixture to a large warm serving platter and arrange the remaining prawns, the egg quarters and slices of tofu on top. Scatter over the sliced chilli and remaining garlic chives. Pour the coconut sauce into a large warm soup tureen. Provide deep bowls for diners to fill with the vermicelli mixture, then ladle over some coconut sauce and a squeeze of lime juice.

Nutrition per serve:
Protein 30g
Fat 65g
Carbohydrate 55g
Dietary Fibre 5g
Cholesterol 265mg
3840 kj (915 cal)

Mixed Vegetable Salad

noreply@blogger.com (Unknown) — Fri, 14 Jun 2013 07:43:00 +0000

Serves 4-6

Ingredients:

300g chopped fresh pineapple
1 long cucumber, chopped
1 punnet cherry tomatoes, halved
155g green beans, finely sliced
155g bean sprouts, scraggly ends removed
⅓ cup (80ml) rice vinegar
2 tbsp lime juice
2 red chillies, seeded and very finely chopped
2 tsp sugar
30g dried shrimp, to garnish
small fresh mint leaves, to garnish

Method:

Toss together the pineapple, cucumber, tomatoes, beans and sprouts in a bowl, cover and refrigerate until chilled. Combine the vinegar, lime juice, chilli and sugar in a small bowl and stir until the sugar dissolves.
Dry-fry the shrimp in a frying pan, shaking the pan constantly until the shrimp are light orange and fragrant. Process the shrimp in a food processor until finely chopped.
Arrange the chilled salad on a serving platter, drizzle the dressing over the top and garnish with the chopped shrimp and mint leaves. Serve immediately.

Nutrition per serve (6):
Protein 5g
Fat 0g
Carbohydrate 10g
Dietary Fibre 4g
Cholesterol 30mg
270 kj (65 cal)

Garlic Prawns in Chilli Sauce

noreply@blogger.com (Unknown) — Sun, 09 Jun 2013 07:34:00 +0000

Serves 4

Ingredients:

1kg raw king prawns
2 cloves garlic, crushed
2 tbsp peanut oil
3 tsp grated fresh ginger
1 stick celery, diced
1 red pepper (capsicum), seeded and diced
1 tbsp sweet chilli sauce
1 tbsp hoisin sauce
2 tbsp lime juice
1 tsp sugar

Method:

Peel and devein the prawns, leaving the tails intact. Place the prawns in a non-metallic bowl and mix in the garlic. Set aside.
Heat a wok and add 1 tablespoon oil. Add the ginger, celery and red pepper and cook until softened. Remove from the wok. Heat the remaining tablespoon oil and add the prawns. Cook over high heat until bright pink and cooked through. Spoon the celery and red pepper mixture back into the wok with the prawns and add the chilli sauce, hoisin sauce, lime juice and sugar. Season to taste with black pepper. Heat through for a minute or so then serve with steamed rice.

Nutrition per serve:
Protein 25g
Fat 10g
Carbohydrate 5g
Dietary Fibre 2g
Cholesterol 185mg
980 kj (235 cal)

Curried Noodles with Pork

noreply@blogger.com (Unknown) — Sun, 02 Jun 2013 08:50:00 +0000

Serves 4

Ingredients:

125g dried rice stick noodles
1 medium onion
2 tbsp oil
2 tsp mild curry powder
½ tsp salt
½ cup (80g) frozen peas
¼ cup (60ml) coconut milk or vegetable stock
2 tsp soy sauce
125g Chinese barbecued pork or roast pork, thinly sliced

Method:

Place the rice noodles in a bowl, cover with hot water, and leave to soak for 20 minutes. Drain well in a colander. Cut the onion into eighths and separate the layers.
Heat the oil in a wok; add the onion and cook over high heat for 1 minute. Add the curry powder, salt and noodles; toss to coat.
Add the peas, coconut milk and soy sauce, tossing a few times to combine. Cover the wok tightly, reduce heat to very low and cook for 3 minutes. Gently stir the sliced pork through and heat for a further minute. Serve either as a course on its own or as a snack.

Nutrition per serve:
Protein 10g
Fat 20g
Carbohydrate 30g
Dietary Fibre 5g
Cholesterol 20mg
1355 kj (325 cal)

Mixed Vegetables in Mild Curry Sauce

noreply@blogger.com (Unknown) — Sun, 26 May 2013 08:45:00 +0000

Serves 4

Ingredients:

250g peeled pumpkin
2 medium orange sweet potatoes
125g yellow squash
125g green beans
125g cabbage
6 tsp oil
1 large onion, finely sliced
1 clove garlic, crushed
½ cup (100g) peeled and chopped tomato
1 red chilli, chopped
3 strips lemon rind
4 kaffir lime leaves, dried or fresh
2 tsp grated palm sugar or soft brown sugar
1 tsp salt
1 tbsp fish sauce
1⅔ cup (410ml) coconut milk
1 cup (250ml) chicken stock
2 tsp lemon juice

Method:

Cut the pumpkin into small wedges and the sweet potato into 2cm pieces. Quarter the squash; top and tail the beans, halving them if long; and cut the cabbage into 1cm wide shreds.
Heat the oil in a medium pan; add the onion and garlic and cook over medium heat until soft and slightly golden.
Add the tomato, chilli, lemon rind, lime leaves, sugar, salt, fish sauce, coconut milk, stock and lemon juice; cook for 5 minutes until the flavour has intensified.
Add the sweet potato and pumpkin to the sauce and cook for 8 minutes. Add the beans, cabbage and squash and cook for 6 minutes. Serve with steamed rice.

Note: The sauce can be prepared a few hours ahead and reheated. Cook the vegetables just before serving.

Nutrition per serve:
Protein 10g
Fat 30g
Carbohydrate 45g
Dietary Fibre 10g
Cholesterol 0mg
1925 kj (460 cal)

Chilli Crab

noreply@blogger.com (Unknown) — Sun, 19 May 2013 07:23:00 +0000

Serves 2-4

Ingredients:

2 fresh blue swimmer crabs, approximately 500g each
½ cup (60g) plain flour
¼ cup (60ml) oil
1 medium onion, finely chopped
5cm piece fresh ginger, finely grated
4 cloves garlic, finely chopped
3-5 red chillies, finely chopped
2 cup (500ml) ready-made tomato pasta sauce
1 cup (250ml) water
2 tbsp soy sauce
2 tbsp sweet chilli sauce
1 tbsp rice vinegar
2 tbsp soft brown sugar

Method:

Wash the crabs well and scrab the shells using a scourer. Using a large cleaver, cut the crabs in half and rinse well under cold water, carefully removing the yellow gills or spongy parts. Hit the legs and larger front nippers with the flat side of the cleaver to crack the shells (to make it easier to eat the meat inside).
Lightly and carefully coat the shells with a little flour. Heat about 2 tablespoons oil in a large wok, cook one crab half at a time, carefully turning and holding the crab in the hot oil until the shell just turns red. Repeat with the remaining crab halves.
Add the remaining oil to the wok; cook the onion, ginger, garlic and chilli for 5 minutes over medium heat, stirring regularly. Add the tomato sauce, water, soy sauce, chilli sauce, vinegar and sugar. Bring to the boil and cook for 15 minutes. Return the crab to the wok and simmer, turning carefully in the sauce for 8-10 minutes or until the crab meat turns white. Do not overcook. Serve with steamed rice and provide finger bowls.

Note: It is essential that only very fresh crabs are used so order them from your fishmonger the day before required, and insist on having crabs that have been freshly caught. Live crabs can be killed quickly by spearing them between the eyes (the fishmonger will do this for you if you prefer). Don't buy cooked crabs for this recipe, they must be fresh.

Nutrition per serve (4):
Protein 15g
Fat 15g
Carbohydrate 40g
Dietary Fibre 5g
Cholesterol 52mg
1503 kj (355 cal)