BRAISED TOFU WITH MUSHROOMS
1/2 cake Firm tofu, wedged
3 Shiitake dried mushrooms, soaked
2 Tree ears dried mushrooms, soaked, cut into bite side
1/2 tsp Knor
1 tsp Oyster sauce
1 tsp Dark soy sauce
1 tsp Light soy sauce
1 tsp Sugar
3 spoon Water
1/2 tsp Corn starch
1 spoon Water
1 tbsp Oil
1 clove Garlic, crushed and chopped
1 slice Ginger, finally chopped
Deep fry tofu until golden, set aside
Marinate the soaked, drained mushrooms in Knor
In a small bowl. Mix together; oyster sauce, dark soy sauce, light soy sauce, sugar & water. Set aside.
Heat oil. Fry the garlic and ginger. Add mushrooms, tofu, and seasoning. Stir to mix well. Cover, lower the heat, let’s braise for 10 minutes.
1 purple egg plant, cubed
1 tsp salt
3 cloves garlic, crushed and chopped
1/2 white onion, diced
3 tbsp oil
1/2 tsp curry powder
Salt to taste
Sprinkle egg plan with salt. Set aside for 10 minutes. Drain.
Heat oil. Fry garlic and onion. Add egg plan stir fry. Cover, lower the fire. Cook until egg plan soft. Add curry powder and salt to taste.
SWEET AND SOUR PORK
100g Pork tenderloin, cubed
1 tsp Knor
Pinch of pepper
1/4 Red capsicum Peppers, cut into squares
1/2 medium White onion, cut into cube
1 slice Pineapple, cubed
1/4 Cucumber, cubed
1/2 Tomato, cubed
1/2 stalk Celery, cut into squares
1 spoon Cooking oil
1 slice fresh Ginger, minced
1 clove Garlic, minced
1 spoon Ketchup
1 spoon Chili sauce
1 spoon Sugar
1 spoon Soy sauce
2 spoons Vinegar
1 tsp Sesame oil
1 tsp Corn flour
1 spoon Water
2/3 cup Bot chine gong
Oil to fry
In small pan, heat oil, sweat ginger and garlic. Add vegetables. Stir fry for few minutes.
Mix sugar, soy sauce, vinegar, ketchup and chili sauce. Add this sauce to the vegetables. Stir, bring to a boil.
Remove from heat, keep hot.
Dust pork in bot chien gong, shake off and set aside. Mix water into remaining bot chien gong to make a thick paste. Coat the pork pieces, Heat oil, fry the pork pieces (small patches at a time) until golden (4-5 minutes). Once pork cooked, serve with sauce.
200g Topside beef, cut into 2cm pieces.
Salt & pepper
1 stalk Lemon grass, crushed
2 clove Garlic, minced
1/4 Red onion, diced
2 slices Fresh ginger, diced
1 tsp Tomato paste
1 tsp Palm sugar
2 tsp Curry powder
About 1 ½ Rice bowls water
2 spoons Oil
1 Potato, peeled, cubed
1 tsp Soy sauce
1 tsp Fish sauce
2 Kaffir lime leave, thinly sliced
2 spoons Coconut cream
Marinate the beef with salt and pepper. Pressure cook the beef to tender. While the beef is. cooking, prepare the rest of the ingredients.
Heat oil. Sweat garlic, ginger, onion, add curry powder, palm sugar and tomato paste. Stir fry with a little water (to keep from burning) until it becomes a thick paste. Add the rest of the water. Stir and bring it to a boil.
Add in the cooked beef, potato and lemon grass. Season with soy sauce, fish sauce. Stir to mix. Lower the heat and let’s simmer until the potato is cooked.
Stir in the kaffir lime leave and coconut cream. Turn off the heat. Serve hot with steamed rice.
3 Rice bowls prawn stock
1 stalk Lemon grass (white part only) sliced
2 cloves Garlic, peeled
1/4 White onion, peeled
2 Shallots, peeled
1 slice Ginger
1 tsp Turmeric powder
1 tsp Knor
1 spoon Chili paste
1 tbsp Curry powder
1 spoon Oil
2 spoons Coconut cream (can)
3 large Prawns, shelled, marinate with a pinch of salt.
1/4 piece Tofu, fried, cut into triangles
1/2 Boiled egg
White rice noodle
Coriander and spring inion for garnish
Sambal and lime
Except prawn stock. Blend first 9 ingredients until smooth paste.
Heat oil. Add laksa paste, fry, add part of the prawn stock when needed until fragrant. Add the rest of the prawn stock and bring to a boil. (5 minutes)
In a small pan, boil the prawn until cooked.
Add tofu and stir in coconut cream. Stir. Turn off the fire.
Blanche and rinse the bean sprouts and noodle In a bowl, arrange prawn, tofu, egg. Pour the laksa soup over.
Garnish with chopped spring inion and coriander.
Serve with piece of lime and a chili sambal.
HOT AND SOUR SOUP
1 Chicken tight, deboned, skined, cut into thin strips
Boil the bone with 2 1/2 rice bowls of water for stock. Set aside.
Marinate the meat with 1/2 tsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp cornstarch
1/4 White onion, peeled and dice
1 spoon Chili paste
2 dried M Mushroom, soaked and thinly sliced
100g soft Tofu, cubed
1 tbsp thinly trip of bamboo shoot
1 tsp Knor
1/2 tsp Sugar
1 tsp Soy sauce
1 tbsp Vinegar
1 tsp Sesame oil
1 tbsp Cornstarch
1 egg, beaten
Scallions & coriander for garnish
Bring the chicken stock to a boil. Add bamboo shoot and mushroom. Add chicken, stir, when add tofu, stir and bring to a boil again.
Mix Knor, sugar, soy sauce, vinegar, sesame oil & cornstarch. Slowly pour in. Stir (check the thickness). Turn off heat, slowly drop the beaten egg, stirring in one direction. Drizzle with chili oil. Serve hot.
CHICKEN WRAPPED IN PANDAN LEAVES
1 boneless Chicken leg cut into 4 pieces
1 clove Garlic, minced
1 shallot, minced
1 slice Ginger, minced
1 stalk Lemon grass (white part only), minced
Coriander leaves, minced
2 tsps Soy sauce
1 tsp Sugar
2 tbsp Coconut cream
½ tsp Sesame oil
salt and pepper
1 tsp Knor (optional)
Pandan leaves, washed
Oil to deep fry
1 tsp Roasted sesame seeds
1. Mix the first 12 ingredients together and let marinate for 30-40 minutes.
2. Wrap the marinated pieces of chicken in pandan leaves
3. Heat oil and deep fry until chicken is done
4. Serve hot with sesame dipping sauce
Sesame Dipping Sauce
Mix together 1 tsp sugar, 2tsps soy sauce, ½ tsp sesame oil and 1 tbsp water. Bring to a boil. Stirring until sugar dissolved, add ½ tsp sesame seeds. Pour into a sauce bowl. Serve hot.
CHICKEN,DRIED CHILIES AND CASHEW NUTS
1 boneless Chicken cut into bite size
1 tsp corn flour
1 egg white slightly beaten
Pinch of salt and pepper
Pinch of Knor (optional)
Raw unsalted Cashew nuts
Dried chilies whole
2 tbsps Peanut oil or (1 tbsp cooking oil ½ tbsp sesame oil)
2 tbsps Cooking oil
2 slices Ginger cut into thin strips
1 clove Garlic minced
1 star anis
5 pieces Szechuan pepper
1 White onion cubed
¼ Red capsicum Pepper cut into squares
1tsp Ketchup Manis/Hoisin sauce
1 tsp Chili bean paste
1 tsp Chinese cooking wine or sherry
Season pieces of chicken with a pinch of salt and pepper. Coat in corn flour, mix in egg white. Let marinate in refrigerate for 30 minutes
Heat peanut oil over low heat. Add cashew nuts, fry until lightly golden, remove. Add dried chilies fry for a minute, remove. Set cashew nuts and chilies a side.
Heat cooking oil in a wok/frying pan. Add ginger, garlic, stir frying . Add star anise and Szechuan peppers, stir frying until fragrant. Add marinated chicken pieces, stir frying until chicken golden and cook thru. Remove chicken and set aside
Lower the heat. Add onion and red capsicum, stir frying for a minute. Mix together Ketchup Manis/Hoisin sauce, chili bean paste, Chinese cooking wine or sherry and sesame oil. Pour into the wok ,cook over low heat until the sauce become thicken. Return chicken and stir to mix well with the sauce and heat thru. Adjust the seasoning. Serve immediately.
TOFU SPRING ROLLS
500g Jiamaca, peeled, grated and patted dry to remove excess water
50g Onion thinly sliced
50 g Bean sprouts
5 pieces of Fried tofu
100 g Carrot, finely diced
1 tbsp Sesame seed roasted
1/2 tsp Ground black pepper
1 tsp Sesame oil
Full hand of Coriander chopped
Rice paper sheets
Vegetable oil for deep frying
Peel the Jiamaca and grate by a grater or julienne then patted dry to remove excess water and set aside.
Cut the tofu into 3cm fingers and pat dry with paper towel. Heat the oil in a wok or deep frying pan to 1800c. Fry the tofu in batches for 3 -4 minutes or until it take a light golden color and turns crispy on the outside. Remove the tofu from the oil and drain on paper towel then julienne, set aside
In a large bowl combine the jiamaca, carrot, fried tofu, bean sprouts, onions, eggs, sesame seed, sesame oil, coriander and black pepper. Mix well; making sure ingredients for the spring roll filling are combined evenly.
To make spring rolls, take one sheet of rice paper and dip into water for one second. Do not allow to soak as the paper will continue to take in water and will tear when rolled. Place on a flat surface and let it rest for twenty seconds. Now place two tablespoons of mixture on the bottom third of the sheet. Lightly squeeze mixture to get rid of any air bubbles and tighten filling into a cylindrical shape. Bring the bottom of rice paper up to encase filling, fold in the two sides and continue rolling. Set aside, seam side down and proceed with remaining ingredients and rice paper.
Heat oil in a wok or deep saucepan and fry the spring rolls until they turn a beautiful golden color and deliciously crispy.
Serve with dipping sauce.
Any of your favorite fruits can be used in this dessert
Avocado is also commonly used in this dessert
Use your imagination depending on what’s in season – lychee, star fruit, strawberry, watermelon, mango, papaya, rock melon, apple, kiwi fruit
This dish will look best if the fruit is layered and fruits of a variety of colors are used.
Simply dice fruit into roughly 2cm pieces.
Place the fruit in a straight sided glass.
Pour over 2 tablespoons of coconut milk and 1 – 2 tablespoons of condensed milk (depending on how sweet you like it).
Top with finely crushed ice.
To eat, break-up ice with spoon and add more ice as you go if desired
SWEET BLACK BEAN
300gr Black beans
1,5 litter Water
150gr Grated coconut
A little salt
Soak the black beans in slightly salted water for a few hours then rinse them. Keep one third of the grated coconut, mix the remainder in a blender with four tablespoon of water and press to get the juice. Boil and reduce this juice, set aside.
Put the black beans in cold water and cook. Add a pinch of salt and simmer for almost one hour until the beans are really barely tender. Add the sugar and let simmer for about 15 minutes more to dissolve the sugar.
Spoon the” Che” in individual glasses; add a little reduced coconut juice on top, sprinkle with grated coconut
Serve very cold with ice cubes.
½ Green cabbage, julienned
2 medium Carrots, peeled and julienned
6 Spring onions, sliced
1 cup Vietnamese mint leaves
½ Brown onions, thinly sliced
1 Chili, deseeded and finely sliced
2 Garlic cloves, finely chopped
100ml Lime juice
60 ml Ffish sauce
Combine all ingredients in a bowl and toss to evenly distribute the herbs and onions.
To make the dressing, combine all the ingredients in a small bowl and stir until sugar has dissolved.
Pour dressing over salad, toss and serve immediately.
LEMON GRASS TOFU
600 g Firm tofu
2 Lemongrass stems, white part only roughly chopped
3 Garlic cloves, roughly chopped
2 long Red chilli, roughly chopped
½ teaspoon Salt
1/3 teaspoon Caster sugar
Vegetable oil for frying
Soy and chilli dipping sauce to serve
With a sharp knife, score the surface of the tofu in lines 1 cm apart. Cut the tofu into 4 x 5 cm pieces and set aside while preparing the marinade.
Put the lemongrass, garlic, chilli, salt and sugar into a mortar. Pound with a pestle to form a coarse paste. Rub the paste onto the tofu pieces and sit for 20 minutes, to allow the tofu to absorb the flavors.
Heat a layer of oil in a frying pan over high heat. When hot, add the tofu pieces and reduce the heat to medium to prevent the marinade from burning. Cook the tofu for 2 – 3 minutes on each side, or until a light golden brown.
Transfer the tofu to a serving platter and serve with the dipping sauce.
Soy and chili dipping sauce:
120 ml Soy sauce
Juice of ½ limes
¼ teaspoon Caster sugar
½ long Red chili, thinly sliced
Combine the soy, lime juice and sugar in a small bowl, mixing until the sugar dissolves. Transfer to individual dipping bowls and add the chili
SMOKY EGGPLANT WITH GARLIC, CHILLI AND BASIL
Common in the south and along the Mekong Delta, this is a fragrant and delicious dish. The smoky flavours of the cooked eggplant are balanced with the sweetness of the basil and saltiness of the fish sauce.
3 medium eggplants
1 tbsp Rice vinegar
2 tbsp Fish sauce
1 Chilli, deseeded and finely chopped
1 tbsp Vegetable oil
4 Garlic cloves, chopped
1/2 cup Basil leaves, roughly chopped
Cracked pepper to taste
Char-grill eggplant over a direct flame, either on a barbecue or on the flame of your gas cook top. Cook until the eggplant is blackened and blistered on all sides and the flesh has softened.
While the eggplants are cooking, combine sugar, vinegar, fish sauce and chilli. Mix until sugar is dissolved.
Remove the eggplants from heat and allow to slightly cool before handling. Then peel, discard blackened skin and squeeze the bitter juices from the flesh. Cut eggplant flesh into long strips.
Add oil and garlic to a hot wok. Keep the woks moving to avoid burning the garlic. When aromatic, add eggplant and vinegar mixture. Toss ingredients to combine well. Remove from heat and add basil leaves.
Serve at room temperature with cracked pepper
BANANA AND COCONUT MILK SOUP
400ml Coconut milk
100 g Sago
1 cup Water
¼ cup Sugar
2 teaspoons Sesame seeds, toasted
2 teaspoons Peanuts, roasted
Peel the bananas and cut in half lengthways. Place under a hot grill until golden.
Meanwhile heat the coconut milk and sugar, water on a gentle heat until the sugar has dissolved.
Boil the sago until soft then strain through a sieve in cold water. Add the grilled banana, sago and simmer until bananas have softened.
Serve in individual bowls sprinkled with the sesame seeds and peanuts.
FRIED TARO CAKES
1 White sweet potato
1 handful Coriander leaves, chopped
4 Spring onion, chopped
½ teaspoon Salt
¼ tsp freshly Ground black pepper
Plain flour for dusting
Vegetable oil for deep _ frying
Bring water to the boil in the bottom of a steamer.
Peel the taro, sweet potato and potatoes and cut them into equal sized pieces.
Place the vegetables on a steaming tray and cook for 10 -15 minutes, or until a knife easily passes through the flesh.
Pass the cooked vegetables through a sieve or food mill and combine with the coriander, spring onions, salt and pepper
Using damp fingers mold the mixture into thick croquettes, about 7cm long. The mixture should make approximately 24 cakes
Lightly dust in flour and deep-fry in hot oil for 4 – 5 minutes or until golden brown.
PRAWN ON SUGAR CANE
600 g Raw prawns, shelled and divined
100 g Pork paste
2 Garlic cloves, roughly chopped
2 Spring onions , sliced
1 bunch Coriander
100 g Miinced pork fat
1 tablespoon Fish sauce
1 teaspoon Caster sugar
1/3 teaspoon Freshly ground black pepper
12 x 12 cm batons of Peeled sugar cane
Vegetable oil for frying
WEST LAKE PRAWN CAKES WITH VEGETABLE PICKLE
20g Rice flour
1 teaspoon Baking powder
1/3 tsp Turmeric powder
1/3 teaspoon Salt
1 Egg yolk
1 teaspoon Rice vinegar
½ cup Water
100g Sweet potato
10 fresh Water shrimps, with tails intact
½ tablespoon Fish sauce
¼ teaspoon Ground black pepper
Sift flours, baking powder, turmeric, salt and sugar into a bowl. Make a well and add the egg yolk, rice vinegar and water.
Mix to form a paste. Cover with a wet cloth and allow to rest for 15 minutes.
Meanwhile marinate the prawns in fish sauce and pepper for 15 minutes.
To make the prawn cakes heat oil in a wok or deep pan. Gently place the mold into the hot oil. Remove and place 1 generous tablespoon of batter and sweet potato in the mold, and top with 2 shrimp. Place mold onto a ladle and lower into the hot oil. When the shrimp cake floats remove the ladle. Cook shrimp cakes until a golden brown.
Serve hot with vegetable pickle.
TOFU, MUSHROOM AND GREEN RICE CAKES
8 pieces Tofu
10 Chinese mushrooms, soaked in warm water for 20 minutes
10 Wood ear mushrooms, soaked in warm water for 20 minutes
1/3 cup Green rice
1 teaspoon Salt
1 teaspoon Sugar
Oil for frying
Place tofu, in batches, in a muslin cloth and squeeze out as much liquid as possible and place in a bowl.
Drain mushrooms and squeeze out any excess water, Remove the steams and finely dice.
Add to the tofu along with the rice, salt and sugar.
Using your fingers form into patties and fry in hot oil until golden.
BLACK SESAME SEED AND COCONUT SWEET SOUP
(Che Me Den)
250g Black sesame seeds
200g Roasted unsalted peanuts
300g Brown sugar
400ml Coconut milk
2 Panda leaves
1 cup water
Finely grind sesame seeds and nuts in a food processor
Meanwhile dissolve sugar in water and bring to the boil. Add the seeds and nuts and stir until it thickens
To finish add the coconut milk and panda leaf and heat for a further 2-3 minutes
STICKY RICE WITH COCONUT SAUCE AND MANGO SLICES
Uncooked sticky rice – (Use glutinous or Arborio rice) 400g
Coconut Milk (80 ml for rice & 320 ml for coconut sauce) 400ml
White sugar 180g
Small mangoes (peeled & sliced) 4 small
Black roasted sesame seeds 4tsp
Sticky Rice – (using saucepan with tight fitting lid)
Wash the rice in cold water – when the water has become milky throw this water away. Repeat the process until the water is clear. Leave the rice to soak for about 10 minutes then pour off the water.
Mix 80 ml (1/3 cup) coconut milk with 200 ml water and place in saucepan.
Drain the rice then add rice to the saucepan. Stir well. Cook until boiling. Cover the with a tight fitting lid and simmer gently. Rice is cooked (20 – 30) minutes. Do not stir or remove lid during this time (low heat). When the rice is ready it will hold together and be very sticky.
Combine sugar and remaining (320ml) coconut milk in a small saucepan
Stir over gentle heat until ingredients are combined (do not boil).
NOM DU DU – GREEN PAPAYA SALAD WITH ROASTED BEEF
100g Green papaya – julienne
20g Carrot – julienne
30g Roasted beef – julienne
20g Roasted peanuts – crushed
10g Fried shallot
5g Garlic- chopped
30ml Sweet and sour sauce
Mix together all ingredients, Keep the peanuts and shallot aside
Present on plate and top with peanuts and shallots
Garnish with prawn crackers and carrot flower
LOTUS ROOT SALAD WITH PRAWNS AND PORK
100g Cooked prawns
150g Lotus roots
50g Roasted peanut crushed
Bunch of coriander 1/2 bunch
Bunch of Vietnamese mint chopped 1/2 bunch
1 Cloves garlic
1 Chili chopped
100ml Fish sauce
Boil pork in water with a pinch of salt, cook for 15 minutes. Then slice thinly and leave it aside.
Discard prawn shell, wash well and boil for a few minutes.
Cut lotus roots in half, remove any old or discolored ones.
Peel carrot, julienne it. Finely slice spring onion.
Mix all ingredients for the dressing until sugar is dissolved.
Pour dressing on the salad ingredients, mix well, season and place on plate, Top with herbs.
VIETNAMESE DESSERT LOTUS AND LONGAN SOUP
80g Lotus seed – dried
700ml Coconut juice
200g Candy sugar
0.5 kg Longan
50g Fresh coconut
Soak the lotus seeds in water for an hour. Cook the lotus seeds until tender. Drain the liquid.
Add sugar to the cooked lotus seeds.
Remove the seed from longan, being careful to keep the longan whole..Stuff the cooked lotus seeds into longan.
Cook the coconut juice with candy sugar until the sugar dissolves but do not allow boiling.
Arrange lotus seed and longan in serving bowl and then pour liquid in. Sprinkle fresh coconut on top.
FISH SPRING ROLLS (2 SERVES)
400g White fish (e.g. rocking)
1/3 Pineapple, peeled and cut into 5cm batons
1 Cucumber, cut into batons
200g Rice noodles, refreshed
2 Coriander, chopped
2 Dill, chopped
2 Rice paper
Oil for frying
Remove skin and bones from fish. Cut fish into 5 cm batons.
Lightly dust fish in arrowroot. Shake off excess arrowroot. 4.Heat a small amount of oil in a pan. When oil is hot fry fish on all sides. Remove from pan and place on absorbent towels
To make rolls, lay one rice paper on a flat surface. On the lower third place lengthwise 1 piece of fish, pineapple, cucumber, herbs and rice noodles. Make sure that these ingredients are compact. (not too much)
Tightly roll to enclose the filling. Turn in the sides and continue rolling. Take care not to allow any air bubbles as trapped air causes the spring roll to explode when heated.
Place on a plate seam side down and continue with remaining ingredients and rice paper.
2 tbsp Fish sauce
Spring onion, chopped 1tbsp
Place tamarind in a small pot and cover with water. Simmer for10 minutes, then strain. Discard seeds.
Combine arrowroot with a small amount of water to form a paste.
In a small pot combine tamarind liquid, honey, and fish sauce. Gently bring to boil, reduce heat.
Slowly add arrowroot until you reach a desired consistency (mixture should coat the back of a spoon)
CLAY POT EGGPLANT (1 SERVE)
200g Eggplant, cube long cut
3 Garlic, cloves chopped
2 Mushrooms, quartered
30g Carrot, diced, blanche
30g Peas, blanched
5g Spring onions, chopped
3tbsp Oyster sauce
1/4 tbsp Mushroom soy sauce
1/4 tbsp Chili oil
Sesame oil, oi drop
1/2 t Salt pepper
1/2 tsp Sugar
1tbsp Arrowroot flour, mixed with water
100g Arrowroot flour
Dust eggplant with arrowroot flour then deep-fry until it turns golden color. Heat oil in wok and fry garlic till fragrant.
Add the mushrooms, carrot and peas and enough stock to barely cover. Cook for 5 minutes.
Season with oyster sauce, soy sauce, salt, pepper, sugar. Add eggplant and cook it until soft. Add chili oil, and sesame oil, adjust the thickness with arrowroot flour mixed with water and stir to thicken.
Serve in warm clay pot. Topped with spring onion and a side of steamed rice.
VIETNAMESE “CHE” TARO AND COCONUT CREAM
400g Taro diced (1.5cm)
1tsp Vanilla powder
40g Tapioca flour
100ml Coconut milk
25g Freshly grated coconut
Bring water and sugar to boil, add taro
Mix tapioca flour with a little water, add to the boiling liquid slowly and stir continuously over low heat for 5 minutes.
Serve in bowl with a swirl of coconut cream, fresh coconut and sago.
STUFFED BABY SQUID WITH PORK
The squid and pork is cooked with lemon grass and young ginger and served with watercress, roasted capsicum, roasted peanuts, herbs and sweet nuoc mam.
1000g Baby Squid
500g Pork Mince
100g Lemon Grass (minced)
100g Ginger (minced)
50g Garlic (minced)
4 Capsicum Red Peppers
200g Thai Basil
50ml Nuoc Mam Dressing
Thoroughly clean baby squid both inside and outside and be sure that all beaks are taken out
Roughly chop up the tentacles and add with pork mixture
In a bowl mix pork, ginger, garlic, squid tentacles and lemon grass with a couple of splashes of fish sauce and a pinch of white pepper
Mix all ingredients well and stuff inside the baby calamari
Roast capsicums until soft, steam and peel and finely slice
Wash watercress making sure it’s clean
Lay stuffed baby squid on a plate and cover with soft roasted capsicum and crunchy watercress
Serve Nuoc Mam on the side
Add fish sauce and sugar into a saucepan, warm on the stove, stirring until sugar is dissolved. Cool down then add in water and vinegar.
Optional add in minced garlic and chili to taste.
WOK TOSSED PIPIS
100g Shallots Sliced
50g Garlic Sliced
40g Lemon Grass Minced
50g Spring Onions
Fish Sauce 5 splashes
1. Heat up wok and add a little oil
2. Add garlic, shallots and lemongrass and cook for one minute, then add pipis
3. Toss all ingredients until you can see that they are coated and then add some water to help pipis steam
4. Add a splash of fish sauce and heat through
5. Finally toss in some sliced spring onions and mix all ingredients together
6. Place pipis in a big bowl and cover with the delicious broth. Garnish with lime wedge and coriander leaves
KOTO POPCORN CHICKEN WITH PICKLED GINGER AND SPICED AIOLI
1.5kg Chicken Breast
100ml Light Soy Sauce
4 Apples (sliced)
Spice Flour for rolling
100g Plain Flour
50g Rice Flour
50g Corn Flour
25g Five Spice Powder
25g Garlic Powder
5g White pepper
Cut chicken into 3cm cubes and sit a in steel bowl
In another bowl add sugar, ginger, garlic, soy sauce and sliced apple and mix well. .Pour liquid over chicken and marinate for four hours. .After four hours strain chicken and set aside until needed
In a bowl, mix the variety of flours together along with all the spices, then roll chicken in flour and spice mix and deep fry at 180 degrees until chicken is cooked and the outside is golden brown. Put onto paper towel to drain. Serve with aioli and pickled ginger
4 large Yolks
10ml White wine vinegar
90ml Fresh lemon juice
1 ltr Olive oil
Cook together and then cool until cold.
50g Minced Chili
20g Curry Powder
50g Garlic Minced
In a mixing bowl put egg yolks mustard mix along with the white wine vinegar and lemon juice. Start the mixer and slowly pour in oil until it is thick and glossy if it gets too thick slowly pour in cold water. If it is too thin continue to add in oil. When thick add minced garlic chilli and curry powder. Season with salt and pepper at the end.
100g Young Ginger
500ml Basic Pickling Liquid
Peel and slice ginger until it is wafer thin pour over warm pickling liquid and let pickle until needed.
BANANA FLOWER SALAD
50g Banana flower sliced
10g Bean sprouts
10g Red onion sliced
20g Cucumber julienne
20g Carrot julienne
1 tsp Fried shallot
1tsp Chilli chopped
20g Garlic chopped
Cooked eggs very thin and sliced
Fried tofu skins
5TBS Lemon juice or vinegar
3TBS Fish sauce
After you have all your ingredients sliced chopped and crushed sit aside to prepare the salad.
1. Mix all of ingredients together for the salad dressing.
2. Mix all ingredients with dressing.
3. Place salad on the plate and put fried tofu skin around it. place slice eggs on the top