Inar's Cook

SAS Steven's Apple Stack

2011-11-04T16:12:00.000+07:00

Ingredients

Pastry
1 cup plain flour
½ cup self-raising flour
¼ cup corn flour
½ cup caster sugar
90g butter, roughly chopped
1 egg yolk
¼ cup iced water

Filling5 medium apples, peeled and sliced
½ cup caster sugar
¼ teaspoon cinnamon powder
1 teaspoon finely grated lemon rind

Coffee cream1 teaspoon instant coffee
300ml thickened cream
1 tablespoon caster sugar
1 tablespoon cocoa, sifted, to decorate
½ cup rose petals, to decorate

Preparation: 40 minutes
Cooking: 25 minutes
Serves: 8

1. Preheat oven to 180°C. Grease and baking paper line a baking tray.

2. Place flour, self-raising flour, corn flour and sugar in a food processor and process for ten seconds. Add butter and egg yolk and process for 10 seconds or until combined. With the motor still running, slowly pour in water until a smooth dough forms. Form dough into a disc and dust with flour, wrap in plastic and place in the refrigerator to rest.

3. For filling, place apples, caster sugar, cinnamon and lemon rind in a large frying pan and toss gently until sugar has dissolved. Cook until apples have softened and are slightly caramelised. Place in the freezer to cool.

4. Divide pastry into two portions and roll on a floured surface to a thickness of 2mm. Slice into even rectangles measuring 7cmx5cm.

5. Space pastry squares 1-2cm apart on prepared baking tray and bake 10-15 minutes or until slightly golden. Allow to cool and dust with icing sugar.

6. For coffee cream, whip coffee, cream and sugar with electric beaters until thickened.

7. To serve, dollop a teaspoon of coffee cream onto a piece of pastry and carefully place slices of cooled apple on top. Repeat to make a stack two layers high. Finish with a third piece of pastry and top with a mint leaf. Smear coffee cream on the plate and decorate with cocoa powder and rose petals.

Kangaroo Damper with Caramelised Onions, Beetroot and Tomatoes

2011-11-04T16:11:00.000+07:00

Ingredients

Damper
4 cups self-raising flour, sifted, plus extra for dusting
1 teaspoon salt
1 tablespoon melted butter, plus extra for greasing
1 tablespoon golden syrup
1 ½ cups milk or water at room temperature

Caramelised onions3 onions, sliced
50g butter
¼ cup brown sugar
1 tablespoon balsamic vinegar

Kangaroo2 tablespoons rosemary
2 tablespoons thyme sprigs
1 tablespoon dill sprigs
2 cloves garlic
500g kangaroo strip loin, trimmed

Olive oil1 teaspoon lime rind

Tomato wedges3 cherry truss tomatoes, cut into quarters
¼ teaspoon salt
2 cloves garlic, sliced finely
Extra virgin olive oil

Garnish1 bunch baby beetroot, grated finely, leaves reserved

Preparation: 40 minutes
Cooking: 45 minutes
Serves: 8

1. Preheat oven to 200°C or dig a pit and light a fire. Liberally dust camp oven with flour, including the lid.

2. For damper, combine all ingredients and form a soft dough by kneading lightly. Place onto a tray, brush with milk and transfer to camp oven. Dust with flour and place the lid on firmly.

3. Place camp oven into oven or hot coals and cook for 30 minutes or until an inserted skewer comes out clean and the loaf sounds hollow when tapped on the bottom. Slice into eight large wedges.

4. For caramelised onions, melt butter in a frying pan over low heat. Add onions and sauté for 10-15 minutes, until soft and golden. Stir in sugar and vinegar and cook for a further 5-10 minutes, until caramelised.

5. For kangaroo, pound herbs and garlic in a mortar and pestle.

6. Rub the kangaroo fillet with oil, salt, pepper and herb paste. Marinate for 10 minutes.

7. Heat a char grill over high heat and sear fillets for two to three minutes on each side. Lower heat and cook until medium rare, taking care not to overcook.

8. Allow fillets to rest for 10 minutes then slice and sprinkle with lime rind.

9. For tomato wedges, combine tomatoes, salt and garlic in a bowl. Heat oil in a frying pan over high heat and quickly cook tomato mixture.

10. To serve, cut a wedge of damper horizontally and place caramelised onion and sliced kangaroo fillet inside. Arrange tomatoes and remaining kangaroo slices around damper and sprinkle grated beetroot around the plate. Garnish with beetroot leaf.

French Brioche with Rhubarb Coulis and Choc Orange Ricotta and Alpukat Beating

2011-11-04T16:09:00.003+07:00

Ingredients

Rhubarb coulis
1 cup rhubarb, washed and chopped
2 tablespoons brown sugar
1 tablespoon water

Brioche1 egg
½ teaspoon vanilla bean paste
2 tablespoons milk
3 thick slices brioche
25g butter

Choc orange ricotta 2 tablespoons ricotta
50g dark chocolate, grated
Zest of half an orange

Alpukat beating½ avocado
1 cup milk
1 tablespoon caster sugar
1 tablespoon pouring cream
¼ teaspoon cinnamon
1 sprig mint

To serve20g caster sugar, ground into powder (may be substituted with icing sugar)

Preparation: 30 minutes
Cooking: 10 minutes
Serves: 1

1. For coulis, place rhubarb, brown sugar and water into a saucepan and simmer for 3-4 minutes or until rhubarb is soft and syrup has thickened.

2. For French brioche, whisk egg, vanilla bean paste and milk in a bowl and dip both sides of brioche in mixture.

3. Heat butter in a frying pan over medium heat and fry brioche for 2-3 minutes each side or until golden.

4. For choc orange ricotta, combine ricotta, chocolate and orange zest in a bowl and stir until smooth.

5. For alpukat beating, blend avocado, milk, sugar and cream until smooth and fluffy. Decorate with cinnamon and a sprig of mint.

6. To serve, dust powdered sugar over brioche and dollop choc orange ricotta and rhubarb coulis on the plate. Accompany with alpukat beating.

Honey Goats’ Cheese Doughnuts

2011-11-04T16:08:00.003+07:00

Ingredients

Doughnuts
1 egg
1 cup milk
1 ¾ cups self raising flour
Vegetable oil, for shallow frying

To serve2 ¼ cups rockmelon, cubed
1 tablespoon per person goats’ cheese
Pinch cinnamon
½ cup shelled walnuts, chopped finely
2 tablespoons honey

Preparation: 15 minutes
Cooking: 15 minutes
Serves: 5

1. For doughnuts, beat egg, milk, flour and a pinch of salt in a large bowl.

2. Heat a centimetre of oil in a large frying pan over medium heat.

3. Once hot, add one tablespoon of batter at a time into the oil. Cook for 1-2 minutes each side until light golden. Transfer doughnuts to paper towel to absorb excess oil.

4. Serve doughnuts on a plate with rockmelon and crumbled goats’ cheese. Sprinkle with cinnamon and walnuts and drizzle with honey.

Zac’s Breakfast Tasting Plate

2011-11-04T16:07:00.003+07:00

Ingredients

Hollandaise sauce
2 free range eggs, separated
100g unsalted butter, clarified
2 tablespoons white vinegar

Roasted tomatoes2 truss tomatoes

Poached egg1 large flat mushroom
½ cup white vinegar
1 free range egg
Baby spinach leaves

Sandwich20g butter
2 slices wholemeal bread
1 rasher of bacon, rind removed
1 slice cheddar cheese
1 tomato, sliced into four even slices

Pancakes100ml milk
70g self-raising flour
20g sugar
1 punnet raspberries
1 cup natural or Greek yoghurt
½ cup maple syrup

Preparation: 30 minutes
Cooking: 20 minutes
Serves: 1

1. Preheat oven to 180°C. Baking paper line a roasting tray.

2. For hollandaise sauce, whisk egg yolks until pale and thickened and place in a bowl over a saucepan of simmering water. Gradually pour in melted butter, whisking until completely emulsified and thickened. Whisk in vinegar to taste and season with salt and pepper. Cover with plastic wrap and set aside.

3. To prepare the rest of the dish place truss tomatoes, mushroom and bacon on roasting tray. Roast for 10 minutes.

4. To poach egg, boil water along with vinegar in a small saucepan filling to halfway, and gently break egg into boiling water. Reduce heat slightly and simmer for up to two minutes, ensuring egg doesn’t stick to the bottom of the saucepan. Remove with a slotted spoon.

5. Place mushroom onto plate, topping with egg, spinach and hollandaise sauce. Serve with roasted tomatoes.

6. For sandwich, butter one side of the bread and place in oven until brown. Butter the other side of the bread then place cooked bacon, cheese and tomato on top. Sandwich with the other piece of bread. Remove the crusts and cut sandwiches into triangles. Place on plate.

7. For pancakes, whisk milk, self-raising flour and sugar in a bowl until combined. Spray a frying pan with vegetable oil and heat over medium heat. Cook until bubbles form on one side. Carefully flip and cook for a further 15-20 seconds.

8. To serve, stack pancakes with yoghurt then raspberries. Repeat in a stack of two. Place a spoon or jug of maple syrup on the side.

Herb Crusted Lamb Cutlets with Wholegrain Mustard and Cream Sauce and Root Vegetables

2011-11-04T16:06:00.001+07:00

Ingredients

Cutlets
1 rack lamb, separated into cutlets, seasoned
100g Plain flour
3 eggs
3 slices bread, processed into crumbs
30g capers, chopped finely
1 tablespoon parsley, finely chopped

2 tablespoons mint, finely chopped
1 tablespoon rosemary, finely chopped
2 tablespoons olive oil

Vegetables2 tablespoons olive oil
3 beetroots, quartered
3 Dutch carrots, peeled, stalks trimmed to 2cm
4 potatoes
2 onions

Vegetable marinade1 clove garlic, sliced
1 tablespoon honey or maple syrup
1 tablespoon fresh rosemary
2 teaspoons wholegrain mustard
1 tablespoon lemon juice

Sauce
1 teaspoon oil
1 onion, finely chopped
1 tablespoon wholegrain mustard
1 cup thickened cream

GarnishSprig of wattle

Preparation: 30 minutes
Serves: 2
Cooking: 40 minutes

1. Preheat oven to 180°C.

2. For cutlets, place lightly whisked eggs in one bowl, flour in a second and combined breadcrumbs, capers, parsley, mint and rosemary in a third.

3. Coat the cutlets in flour, eggs then breadcrumb mixture. Season each cutlet again.

4. Heat a tablespoon of oil in a frying pan and cook cutlets in batches, refreshing the oil, for three minutes each side. Place on a tray and roast for 3-4 minutes. Rest.

5. For vegetables, heat oil in a flame proof baking dish and sauté vegetables over medium heat until lightly browned. Transfer to oven.

6. In a bowl, combine garlic, honey, rosemary and mustard. Brush over vegetables after 20 minutes of roasting and cook for a further five minutes, or until vegetables are cooked. Drizzle with lemon juice.

7. For the sauce, heat oil in a frying pan and sauté onion until softened. Add a dessert spoon of wholegrain mustard and stir for 30 seconds.

8. Pour in cream and bring to the boil. Stir for five minutes or until thickened. Season with salt and pepper.

9. To serve, smear sauce onto the plate and neatly arrange cutlets and vegetables on the plate. Garnish with wattle.

Pancake Stack with Fresh Berries and Chocolate Sauce

2011-11-04T16:05:00.001+07:00

Ingredients

Stewed rhubarb
1 bunch rhubarb, chopped into 4cm lengths
1/2 teaspoon vanilla paste
2 tablespoons honey
Pinch of cinnamon
Juice of one orange

Pancakes1 ½ cups milk
1 egg
2 teaspoons vanilla extract
2 cups self-raising flour
½ cup caster sugar
25g butter

Chocolate sauce200g dark chocolate, broken into small pieces
200ml thickened cream

Decorations1 punnet strawberries
1 punnet raspberries

Preparation: 15 minutes
Cooking: 30 minutes
Serves: 6

1. For stewed rhubarb, combine rhubarb, vanilla paste, honey, cinnamon and orange juice in a small saucepan over medium heat. Cook for 3-5 minutes, until soft.

2. For pancakes, whisk milk, egg and vanilla in large jug.

3. Sift flour into a large bowl and stir in sugar. Make a well in the centre and add milk mixture. Whisk until combined.

4. Heat a frying pan over medium heat and melt butter. Cook pancakes for two to three minutes until bubbles appear on the surface. Flip and cook for another minute. Place on a plate and cover with foil to keep warm.

5. For chocolate sauce, combine chocolate and cream in a glass bowl over a simmering saucepan of water. Stir until melted.

6. To serve, stack pancakes onto a plate and top with stewed rhubarb. Decorate the plate with berries and a jug of chocolate sauce on the side.

Golden Seafood Curry

2011-11-04T16:04:00.001+07:00

Ingredients

Yellow curry paste
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
2 long red chillies
1 teaspoon turmeric, grated

1 teaspoon ginger
2 cloves garlic
1 brown onion
1 lemongrass stalk
1 tablespoon coriander, roughly chopped
1 teaspoon peanut oil
1 teaspoon fish sauce

Curry
320g potatoes, peeled
410ml coconut milk
½ cup fish stock
2 tablespoons fish sauce
1 tablespoon lime juice
1 tablespoon palm sugar, grated
500g white fish fillet, chopped
1 spring onion, finely sliced

Garnish
1 teaspoon freshly chopped coriander, finely chopped
1 red chilli

Roti2 cups plain flour
3 teaspoons salt
2 tablespoons peanut oil
2/3 cup water

Preparation: 35 minutes
Cooking: 60 minutes
Serves: 2-3

1. For curry paste, dry roast ground cumin, coriander and cinnamon in a small frying pan until fragrant.

2. Place chillies, roasted spices, turmeric, ginger, garlic, onion, lemongrass, coriander, peanut oil and fish sauce into a stick blender and process until a paste forms.

3. For curry, boil potatoes until just tender. Remove from heat and place in a bowl of cold water.

4. Place 200ml of the coconut milk into a large, deep, frying pan and bring to the boil. Stir for 2-3 minutes or until it reduces by half.

5. Stir in curry paste and cook for three or four minutes.

6. Add remaining coconut milk, fish stock, fish sauce, lime juice and palm sugar and stir until sugar dissolves.

7. Add fish and cooked potatoes, stir gently and cover, cook for 2-3 minutes. Add sliced spring onions and freshly chopped coriander and cook for two minutes, or until fish is just cooked through.

8. For roti, place flour and salt into a food processor. Add oil and process until flour is crumbly.

9. Add water gradually until the dough pulls together. Turn out onto a lightly floured surface and knead until smooth.

10. Take out a small amount and roll into a ball. Roll out with a rolling pin until thin and round.

11. Heat a large frying pan over high heat and cook dough until tiny brown spots appear. Turn over and cook until bread puffs up. Repeat to make 10 roti.

12. To serve, spoon curry into a serving bowl, garnish with coriander and chillies and roti on the side.

Chicken Massaman Curry with Cinnamon and Star Anise Infused Jasmine Rice

2011-11-04T15:52:00.000+07:00

Ingredients

Curry paste
3 long red chillies
1 teaspoon soy sauce
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cinnamon

¼ teaspoon ground cloves
1 teaspoon ground white pepper
1 tablespoon water
1 brown onion, chopped
3 garlic cloves, chopped
1 stalk lemon grass, trimmed, white part chopped
3cm piece ginger, peeled and chopped

Rice
2 cups jasmine rice, washed and drained
4 cups water
1 cinnamon stick
2 star anise

Curry
2 medium potatoes, peeled, chopped into 3cm pieces
2 tablespoons vegetable oil
650g chicken thigh fillets, chopped into 2-3cm pieces
2 x 270ml cans coconut milk, unshaken
2/3 cup curry paste (prepared earlier), plus extra until the colour has deepened
1 cup chicken stock
½ cup unsalted roasted peanuts, crushed
1 cinnamon stick
2 star anise
2 bay leaves
1 teaspoon ground cardamom
2 tablespoons brown sugar, plus extra
1 tablespoon lime juice, plus extra
1 tablespoon fish sauce

To serve Unsalted, roasted peanuts, chopped
Coriander leaves
Long red chilli, sliced
Pappadums

Preparation: 20 minutes
Cooking: 1 hour 15 minutes
Serves: 4

1. For curry paste, place chillies, soy sauce, coriander, cumin, cinnamon, cloves, white pepper and a tablespoon of cold water in a food processor and process until smooth.

2. Add remaining ingredients one at a time, blending after each addition until mixture forms a thick paste.

3. For rice, place rice in a rice cooker and add two cups of water, cinnamon stick and star anise and cook according to rice cooker instructions.

4. For curry, place potatoes in a medium saucepan of salted water, bring to the boil and cook for 15 minutes or until tender but not soft. Drain.

5. Heat oil in a large saucepan over medium-high heat until hot. Brown chicken for 5-6 minutes and transfer to a plate.

6. Add two tablespoons of the top thick layer of coconut milk to the same pan and bring to the boil. Stir in curry paste and fry for one minute or until aromatic.

7. Return chicken to pan and add remaining coconut milk, chicken stock, peanuts, potatoes, cinnamon, star anise, bay leaves, cardamom, sugar, lime juice and fish sauce. Stir to combine.

8. Reduce heat to low. Cover and simmer, stirring occasionally, for 30 minutes or until chicken is tender and sauce has slightly thickened.

9. Taste to check the balance of ingredients and balance using sugar, fish sauce and lime, if necessary.

10. To serve, top with peanuts, coriander, chilli and pappadums with a side of rice.

Mango Cheesecake with Coconut Tapioca

2011-11-04T15:50:00.006+07:00

Ingredients

Vegetable oil for greasing

Cheesecake filling
1 mango (about 375g), flesh roughly chopped
250g cream cheese, at room temperature, chopped
40g caster sugar
2 gelatin leaves, gold strength
2 teaspoons lime juice

Coconut Tapioca
25g Tapioca (pre-soaked in water for 1 hour, drained)
200ml full cream milk
3 teaspoons caster sugar
100ml coconut cream

Ginger crumble 50g (4) ginger nut biscuits, coarsely crumbled
25g (2) granita biscuits, coarsely crumbled
3 teaspoons butter, melted

To serveSmall handful baby coriander
1 mango, cubed

Preparation: 50 minutes
Cooking: 30 minutes, plus chilling and setting time
Serves: 4

1. Pre-heat oven to 180°C. Line an oven tray with baking paper. Lightly grease the inside of four 8cm x 3cm deep aluminum ring molds with vegetable oil and place onto the tray.

2. For cheesecake filling, place mango flesh in a food processor and process to smooth puree. Remove half the puree (about 100g), transfer to a jug and set aside.

3. Add cream cheese and sugar to remaining puree in the food processor and process until mixture is very smooth and the sugar has dissolved.

4. Soften the gelatin sheets in cold water for 1 minute, remove from water and place the softened gelatin into a small saucepan over low heat, stir for 1 minute until just melted.

5. With the motor running, add the melted gelatin slowly in a thin steady stream to the cream cheese mixture and process until smooth then add lime juice. Divide the mixture among the molds, place into the fridge to set.

6. For coconut Tapioca, place soaked Tapioca into a sieve and rinse under cold running water and drain well.

7. Place Tapioca, milk and sugar in a saucepan and simmer over low heat, stirring often for 20 minutes or until Tapioca is translucent. Chill in refrigerator until cold, then stir in the coconut cream, refrigerate until cold.

8. Meanwhile, place the crumbled biscuits into a food processor and blend to fine crumbs. Transfer to a large bowl and mix in the melted butter, then spread the mixture out onto a baking tray, pressing down to form a thin layer. Bake for 6-7 minutes or until toasted, then remove from the oven and allow to cool slightly (about 10 minutes).

9. Working quickly, take ring moulds from the fridge and carefully press each one into the crumb mixture, then sprinkle more (1 tablespoon) mixture on top and press down lightly.

10. To un-mold, hold the ring over a serving plate and push lightly on top – the warmth of your fingers will loosen the cheesecake and it should slide out.

11. To serve, place cheesecakes next to a couple of spoonfuls of Tapioca, a smear of reserved mango puree, mango cubes and coriander.

Gumbo with Crab, Prawn, Snapper and Sausage

2011-11-04T15:49:00.006+07:00

Ingredients

1 whole raw mud crab
5 raw prawns. Peel 4 and reserve heads and shells, keep 1 whole
1 tablespoon olive oil
600ml chicken stock
70g spiced sausage, diced
1 ½ tablespoons plain flour
½ brown onion, diced
¼ green capsicum, diced

¼ celery stalk, diced
1 fresh bay leaf, bruised
1 tablespoon thyme, leaves picked
2 cloves garlic, crushed
½ teaspoon cayenne pepper
1 teaspoon Tabasco pepper sauce
100g tinned diced tomato
100g snapper fillet cut into 3cm chunks
Juice of 1 lemon
Salt and pepper
¼ cup parsley, chopped

Preparation: 25 minutes
Cooking: 80 minutes
Serves: 2

1. Place a large saucepan of salted water over high heat and bring to the boil. Place crab in saucepan and cook for 15-18 minutes. Cool in an ice bath to halt the cooking process. Pull off the top shell and remove the gills. Pick the meat from the body, legs and claws and set aside.

2. Bash remaining crab shells with a rolling pin and place in a frying pan along with the whole prawn, shells and heads over medium heat. Pour in olive oil and fry for five minutes. Add chicken stock and simmer for 15-20 minutes.

3. Cook sausage in a saucepan over a high heat for five minutes until fat starts to render out. Remove and set aside.

4. Sprinkle flour in same saucepan and stir until a roux forms. Add onion, capsicum and celery and cook for five minutes until golden. Add bay leaf, thyme, garlic, cayenne pepper and Tabasco. Stir through.

5. Strain broth through a fine sieve into saucepan, discarding solids, and stir well to combine. Add tomato, crab meat, prawns and fish and cook for a further two minutes, or until fish is cooked through. Drizzle with lemon juice, season with salt and pepper and garnish with parsley.

Local Fish and Seasonal Vegetable Carpaccio

2011-11-04T15:47:00.000+07:00

Ingredients

Carpaccio
125g sashimi grade salmon fillet
125g sashimi grade white fish fillet
Juice of one lime

Vegetables
2 carrots, peeled
4 radishes, washed

Rocket salad100g wild rocket, washed and spun dry
1 cucumber, thinly sliced lengthways
1 bulb fennel, thinly shaved
Juice of one lemon

To serve1 lemon, cut into wedges
1 pomegranate, seeds removed
1 tablespoon baby capers
1 bunch dill, sprigs picked
1 teaspoon olive oil
Squeeze of lemon juice

Preparation: 25 minutes
Cooking: N/A
Serves: 2

1. For Carpaccio, slice salmon and white fish into thin strips, squeeze lime juice over and refrigerate until required.

2. For vegetables, use a potato peeler to peel carrot into ribbons and slice radishes into thin strips.

3. Layer salmon and white fish between carrot and radish in a fan, leaving room in the centre for rocket salad.

4. For rocket salad, combine rocket, cucumber, fennel and lemon juice in a bowl. Season with salt and pepper.

5. To finish, place a handful of rocket salad on the serving plate in the centre of the fanned fish. Arrange wedges of lemon around the plate and scatter over pomegranate seeds, capers and dill sprigs. Drizzle with olive oil and squeeze over lemon juice making sure to cover fish slices.

Green Curry Risotto with Salmon

2011-11-04T15:44:00.002+07:00

Ingredients

Salmon
1/3 cup soy sauce
1/3 cup lime juice
1 tablespoon brown sugar
1 tablespoon fish sauce
4 x 150g salmon fillets

Green curry paste½ teaspoon ground coriander
¼ teaspoon ground cumin
10 white peppercorns
1 teaspoon fish sauce
1 teaspoon brown sugar
¼ teaspoon ground turmeric
4 coriander roots, roughly chopped
2 lemongrass stems, roughly chopped
1 tablespoon ginger, freshly grated
1 long green chilli, roughly chopped
4 small green chillies, roughly chopped
2 asian red shallots, roughly chopped
4 garlic cloves, roughly chopped

Risotto4 cups chicken stock
1 tablespoon olive oil
1 onion, finely chopped
1 teaspoon ginger, finely grated
1 garlic clove, crushed
200g Arborio rice
150ml coconut cream
½ bunch Thai basil, reserve some for garnish
½ bunch mint, reserve some for garnish
½ bunch coriander, reserve some for garnish
1 teaspoon grated lime rind
Lime wedge, to garnish
Micro herbs, to garnish

Preparation: 30 minutes
Cooking: 50 minutes
Serves: 4-6

1. For salmon, combine soy, lime juice, sugar and fish sauce in a bowl with salmon and refrigerate until required.

2. For curry paste, place ground coriander, cumin and peppercorns in a mortar and pestle and grind to a powder. Transfer to the chopped attachment of a stick blender, add fish sauce along with remaining ingredients and blend until a paste forms.

3. For risotto, pour stock in a medium saucepan over high heat and bring to the boil, reduce heat and simmer.

4. Heat oil in a medium frypan over low heat, add onions and cook for 4-5 minutes or until softened. Stir in curry paste, cook for a few seconds, add ginger, garlic and rice and continue to cook for 2 minutes. Gradually add stock, until it has been absorbed into rice, about 15 minutes. When rice is al dente, stir through half the coconut cream. Remove from heat and cover.

5. Heat a non-stick frying pan over medium high heat and panfry the salmon for 3-4 minutes on each side. Flake salmon into a bowl.

6. To serve, stir herbs, lime rind and remaining coconut milk through risotto. Gently stir through salmon. Spoon risotto into a serving dish, scatter with herbs and garnish with a lime wedge and micro herbs.

Abon chicken wrap!

2009-03-01T14:00:00.000+07:00

Ingredient wrap (bread skin)
200 gr whole-wheat
11 gr permifan
100 ml nail warm water
1 1/2 oil tablespoon olive or frying oil
Salt sufficient
Extra whole-wheat for bread batter

Manner makes wrap:
1. Prepare concave formed place then inserts whole-wheat with made hole form menengahnya, insert warm water yg beforehand mixed with fermipan, salt and oil olive or frying oil, uleni until batter be flat and can be formed to be bread. If in course of pengulenan still sticky must be added a little whole-wheat so that easy batter at form, cover with moist cloth and casts.

Ingredient abon:
2 chicken thighs
1 coriander seed tablespoon
3 garlic cloves, refined
2 onion cloves, refined
4 sheets of orange leaf
1 lime or lemon, taken the water
1 black pepper teaspoon
1 water litre
1 white pepper teaspoon
Java sugar, sufficient
Salt, sufficient

Completion:
Salada
Paprika red
Paprika green
Basil leaf
Mayonase
Chutney sauce

Manner makes abon:
1. Boiled water then insert chicken thigh, coriander, salt, sugar, orange leaf, black pepper and white pepper, ripe during 20 minutes, after ripe take the meat, cast aside.

2. Prepare soft flavor for makes abon, with wear bwg red, bwg white, black pepper and coriander, refined all.

3. Heat oil tumis soft flavor up to fragrant then inserted chicken a while ago, mixe with flat then ripe until chicken rather dry. Mix chicken with java sugar, black pepper, salt and lime distillation water or lemon. Ripe until ripe and mengering.

4. Take batter from wrap and formed flat round, put dlm flat frying pan meagrely oil, ripe until be bread, cast aside:

5. Prepare wrap yg readymade a while ago then depth was putted into abon, salada, parika green and red, basil leaf, mayonase and chutney sauce then closed by folded or rolled.

Balinese flavor chicken

2009-03-01T13:57:00.001+07:00

Ingredients
- 1 chicken is cut 20 parts
- 1 cm alpine galanga menggeprak
- 2 sheets of greetings
- 3 sheets of orange leaf
- 2 tomatoes each cut 8 parts
- 2 sdm sweet soybean sauce

Flavor that refined:
- 7 red pepper
- 5 onion
- 4 garlic cloves
- 2 cm ginger
- 3 candlenut grains
- 1/2 sdt asi that fried

Manner makes:
- chicken that cut and cleaned given salt,
- hush a moment, fried halfdone, cast aside.
- tumis flavor that refined up to fragrant,
- insert alpine galanga, greetings, orange leaf, tomato and sweet soybean sauce.
- insert chicken that fried,
- ripe up to up to crashed tomato and flavor penetrates into chicken,
- ready serve.
Balinese flavor fried chicken

Ingredient:
- 1 tail (1kg) chicken.
- 1 sdm orange juice nipis.
- 1 sdt salt.
- 5 sdm myk fried, for menumis.
- 8 lbr orange leaf.
- 3 btg serai, contuse.
- 3 sdm sweet soybean sauce.
- 1 sdm sour water.

Flavor is refined:
- 150 g red pepper.
- 12 btr onion.
- 6 garlic cloves.
- 3 cm ginger.
- 2 sdt asi.
- 1 sdt salt.
- 4 sdt demerara.

Manner makes:
- slit chicken soes 4-6 part.
- smear orange juice nipis and salt.
- cast aside +/- 15 minutes.
- heat frying oil,
- tumis soft flavor,
- insert orange leaf and serai.
- stir up to fragrant,
- insert soybean sauce mais and sour water.
- insert chicken cut.
- after stiff chicken, enclosing frying pan,
- minimize the fire.
- ripe then up to ripe chicken and the flavor penetrates.
- ready presented.

Fried chicken kalasan

2009-03-01T13:55:00.001+07:00

Ingredient:
- 1 chicken
- 500 cc coconut milk
- 1/2 cake soda teaspoon
- 4 garlic cloves,

Refined
- frying oil salt

Manner makes it:
- clean chicken and slit to be two.
- boil chicken with coconut milk, cake soda, garlic and salt until soft
- and the water mengering.
- heat oil and
- fried chicken until yellow the colour kecoklatan,
- lift.

Fried chicken kalasan dry

2009-03-01T13:49:00.000+07:00

Ingredient:
- 1 wt chicken
- 500 gram divided
- 2 parts
- 2 sheets of greetings leaf
- 1 stick serai
- 1 sdm munjung sago flour
- 1/2 sdt baking powder
- 1/2 sdm salt
- 500 ml plain water
- 400 ml frying oil

Flavor that refined:
- 7 garlic cloves
- 7 candlenut cloves
- 3 cm turmeric
- 1 sdm coriander

Manner makes:
- mix all ingredients and flavor
- then ungkep up to water is 200 ml with little fire.
- lift
- chicken hushes up to cold,
- then boiled broth remainder up to boil
- then insert sago flour that melted with 3 sdm water
- stir up to coagulate,
- lift and make cool,
- add baking powder,
- stir flat.
- fried chicken with frying oil up to kecoklatan
- then lift.
- fried broth that thickened up to be keringan
- then lift,
- put above fried chicken.
- serve.

Fried chicken mbok berek

2009-03-01T12:55:00.000+07:00

Ingredient:
- 1 chicken yg fat and young
- 8 onion
- 3 garlic cloves
- 1 sort of ginger thumb
- 4 sheets of greetings leaf
- salt sufficient
- oil coconut milk for fry

Manner makes it:
- chicken after cleaned to splitted two.
- put at frying pan,
- spice with bumbu-2 (2 onion kinds and salt) yg threshed soft.
- sort of ginger is striken until broken,
- greetings is let intact. Decant coconut milk,
- enclosing the frying pan,
- boil with big fire.
- if boil the fire has been lessened.
- boil until soft the chicken.
- then fried with oil sweltry.

Fried chicken mbok berek ii

2009-03-01T12:52:00.000+07:00

Ingredient:
- 1 chicken, clean to cut in two
- 8 onion grains,
- 3 garlic cloves (pound soft with salt sufficient)
- 1 alpine galanga thumb, contuse
- 4 sheets of greetings leaf
- coconut milk from 1/2 frying oil coconut grain sufficient

Manner makes it:
- put chicken in pan,
- spice with soft flavor,
- greetings leaf alpine galanga and decant coconut milk.
- ripe with big fire until boils,
- afterwards minimize the fire,
- ripe up to soft chicken.
- lift.
- fried chicken in oil yg sweltry.
- serve.

Butter fried chicken

2009-03-01T12:50:00.000+07:00

Ingredients:
- 1 chicken saws up (35 part)s
- 2 sdm salty soybean sauce
- 2 sdm english sauce
- 2 sdm ang chiu (china arrack)
- 10 fruit lokio splitted 2 parts
- 7 sdm sweet soybean sauce
- 3 lemon oranges is splitted 2 parts
- 3 sdm butter
- 1/2 sdt powder pepper
- 1/2 onion fruit bombai merajang
- 4 garlic cloves is chopped
- salt sufficient

Manner makes:
- smear chicken with one salty soybean sauce tablespoon,
- one salt teaspoon,
- one english soybean sauce tablespoon,
- hush during 15 minutes.
- fried chicken up to kecoklatan,
- cast aside.
- tumis garlic and
- onion bombai with butter up to fragrant.
- mix to grow into one, english sauce, sweet soybean sauce, salty soybean sauce and angchiu.
- pour sauce mixture into
- tumisan onion,
- insert lokio, chicken, lemon orange juice alongs with lemon peel and pepper.
- go on menumis up to flavor absorbs into chicken,
- present.

Chicken pop recipe

2009-03-01T12:33:00.000+07:00

Ingredient:
- garlic
- ginger
- pepper
- salt
- coriander
- greetings leaf
- orange leaf
- sereh
- galingale
- butter
- monosodium glutamate
- coconut milk

Manner makes:
- boil all ingredients above with chicken until ripe. . .
- then fried chicken in water mixture, oil and butter.

Chicken noodle

2009-03-01T12:31:00.000+07:00

Ingredient:
- 1/2 kg chicken noodle (ready bought at market)
- 100 ml chicken oil
- 100 ml salty soybean sauce
- 300 gr chicken meat is boiled and cut box
- 3 sdm sweet soybean sauce
- 2 sdm soybean sauce ingris
- 2 onion leaves merajang caisin,
- penyedap and fried onion sufficient.

Flavor that refined:
- 3 garlic cloves
- 5 onion
- 1 sdt coriander
- 3 cm turmeric
- 3 cm ginger
- 4 candlenut grains

Broth ingredient:
- 2 water litres
- 1/2 kg chicken bone
- 1 sdt salt
- 1/2 sdt powder pepper

Manner makes:
- broth: water is boiled up to boil, insert chicken bone,
- boiled with little fire up to broth beraroma fragrant.
- add powder pepper and salt.
- tumis flavor that refined up to fragrant and ripe,
- insert chicken, tumis up to flavor absorbs into chicken,
- add penyedap, tumis a moment, lift, cast aside.
- insert 2 sdm chicken oil into cup,
- 1/4 sdt penyedap. Boiled noodle and caisin that merajang up to ripe,
- lift and put in cup that content with flavor,
- insert chicken 2 sdm.
- spre fried onion and onion leaf that merajang.

Note:
- chicken noodle delicacy key is on the chicken oil.

Manner makes:
- take chicken skin and the fat,
- heat with little fire on wok,
- add 2 garlic cloves menggeprak,
- heat up to entire oils out from skin and chicken fat, oil ready for used.

Paru dry fried

2009-03-01T12:30:00.000+07:00

Ingredients:
- 1 1/2 kg paru cow
- 1500 ml water
- 1 sdm salt
- to boil oil to fry sufficient.

Flavor that refined:
- 5 garlic cloves
- 3 cm turmeric
- 1 sdm coriander
- 2 cm alpine galanga
- 1 sdt salt 200 ml water to dissolve

Manner makes:
- boiled paru with 1500 ml water and salt up to paru soft.
- make cool paru then cut thin.
- dissolve flavor with water,
- insert cut paru into flavor solution up to mixed flat.
- fried paru in oil not yet so hot up to paru dry,
- do up to finished.

Chicken stomach

2009-03-01T12:29:00.000+07:00

Ingredients
- 300 g whole-wheat
- 1 sdt instant yeast
- 100 g tape rice/cassava
- 1/8 sdt cake soda
- 2 egg yolk grains
- 1 protein grain
- 200 ml water
- 80 g sand sugar
- 1/2 sdt salt
- 1/8 sdt vanili
- 300 ml frying oil

Manner makes:
- uleni all ingredients except sugar up to soft batter and soft
- insert sugar, stir up to flat hush during 20-25 minute
- stir to return up to batter not frothy
- is heating frying oil with fire
- insert batter in trilateral plastic pocket, the end scissors up to perforated
- then make circle likes remedy against nat above banana leaf
- then is inserting into frying oil heat
- next the banana leaf,
- fried up to kecoklatan lift then leak and
- serve

Rendang

2009-03-01T12:25:00.000+07:00

Ingredients:
- 1 kg meat has outside cut as thick as finger
- 3 coconut milk litres from
- 3 green coconuts is not peeled skin ari
- 2 sheets of turmeric leaf
- 3 sheets of orange leaf

Flavor that refined:
- 150 gr red pepper is throwed away the seed
- 100 gr ginger
- 6 cm alpine galanga
- 100 gr onion
- 3 cm turmeric

Manner makes:
- mix all ingredients then boiled in pan with little fire.
- let up to coconut milk lives 1/4 part.
- stir slow so that not burnt until coconut milk mengering.