Coconut, lime and chilli barbecued prawns

Coconut, lime and chilli barbecued prawns

Instructions: 

1. Step 1

   Using a vegetable peeler, cut long strips of rind from lime. Combine coconut milk, coriander, garlic, chilli, fish sauce, soy sauce and lime rind in a shallow dish. Reserve 2 tablespoons mixture. Add prawns to remaining mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 3 to 4 hours, if time permits.

2. Step 2

   Preheat a barbecue plate or chargrill on medium-high heat. Add lime juice to prawn mixture. Toss to coat. Remove and discard lime rind from prawn mixture and reserved coconut milk mixture. Thread prawns onto skewers. Cook, brushing with reserved coconut milk mixture, for 2 to 3 minutes each side or until pink and lightly charred.

3. Step 3

   Serve skewers with lime wedges, coriander and rice.

Date Added: 04/03/2014

Chinese Special Fried Rice

Chinese Special Fried Rice

Instructions: 

1. Step 1

   Cook rice following absorption method on packet until tender. Line a baking tray with baking paper. Spread rice over prepared tray. Cool to room temperature. Cover and refrigerate for 3 hours.

2. Step 2

   Combine eggs and half the sesame oil in a jug. Heat a wok over high heat. Add 1 teaspoon peanut oil. Swirl to coat. Add one-third of the egg mixture. Swirl to coat. Cook for 1 minute or until just set. Remove to a board. Roll up. Thinly slice. Repeat twice with remaining peanut oil and egg mixture.

3. Step 3

   Add sausage and onion to wok. Stir-fry for 2 to 3 minutes or until sausage has browned. Add garlic and chilli. Stir-fry for 1 minute or until fragrant. Add rice, soy sauce, oyster sauce, peas and remaining sesame oil. Stir-fry for 2 minutes or until heated through. Top with chilli. Serve.

Date Added: 04/03/2014

Banh mi (vietnamese chicken rolls)

Banh mi (vietnamese chicken rolls)

• 1 Lebanese cucumber
• 1 cup (250ml) rice vinegar
• 1/2 cup (110g) caster sugar
• 1 carrot
• 2 tablespoons light soy sauce
• 1 tablespoon peanut oil
• 1 tablespoon honey
• 2 garlic cloves, finely chopped
• 500g chicken thigh fillets, trimmed
• 1 baguette, cut into 4, or 4 soft long rolls
• 1 tablespoon reduced-fat whole-egg mayonnaise
• 4 soft butter lettuce leaves, torn
• 1 tablespoon pickled jalapeno peppers (optional)
• 1 tablespoon hot chilli sauce (see notes)
• Few sprigs of fresh coriander
• Instructions:
• Step 1

  Use a peeler to shave the cucumber into ribbons, then toss in a bowl with 1 teaspoon salt and stand for 1 hour.

• Step 2

  Heat the rice vinegar and sugar in a small pan over medium heat, stirring until the sugar has dissolved, then cool.

• Step 3

  Shave carrot lengthways into ribbons with a vegetable peeler, then cut into fine matchsticks. Add carrot, cucumber and their juices to the vinegar mixture and chill for at least 2 hours or overnight.

• Step 4

  Mix the soy sauce, peanut oil, honey and garlic together, then coat the chicken in the soy marinade and refrigerate for 2 hours or overnight.

• Step 5

  Heat a lightly oiled chargrill pan or barbecue to medium heat and cook the chicken for 5 minutes each side or until caramel brown and cooked through. Thickly slice.

• Step 6

  Split rolls, then lightly grill the cut side for 20 seconds to warm them.

• Step 7

  Drain the pickled carrot and cucumber.

• Step 8

  To serve, lightly spread rolls with mayonnaise, then fill with lettuce, chicken, cucumber, jalapenos (if using), carrot, chilli sauce and coriander.

•  

Date Added: 04/03/2014

Chicken Curry Thai Style

• Thai Chicken Curry

• 2 tablespoons Good Luck sunflower oil
• 700g chicken breast fillets, cut into 2cm cubes
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 lemongrass stem, outer leaves removed, quartered lengthways
• 4 tablespoons Chef Choice green curry paste
• 300ml Siam Kitchen (thick) coconut milk
• 1 cup (250ml) chicken stock
• 2 tablespoons green peppercorns*, drained
• 2 kaffir lime leaves*
• 1 bunch thin asparagus, woody ends trimmed, halved
• Fish sauce, to season
• Coriander leaves, steamed jasmine rice and lime wedges,
• Golden World Jasmine Rice to serve
• Instructions: 
• Step 1

  Heat oil in a wok over high heat. Stir-fry chicken, in batches, until golden all over. Transfer to a bowl and set aside.

• Step 2

  Return the wok to the heat. Add onion, garlic and lemongrass, and stir-fry for 1 minute. Add the curry paste and cook, stirring, for a further minute. Return the chicken to the wok and add the coconut milk, stock, peppercorns and kaffir lime leaves, then bring to the boil. Reduce the heat to medium and simmer for 2 minutes. Add the asparagus and cook for a further 2 minutes or until bright green. Season to taste with fish sauce.

• Step 3

  Serve curry, garnished with coriander, with jasmine rice and lime wedges.

Date Added: 23/10/2013

San Choi Bao

San Choi Bao

• 2 tablespoon Chee Seng Sesame oil
• 2 garlic cloves, crushed
• 2cm piece ginger, finely grated
• 500g lean pork mince
• 2 tablespoons Pun Chun oyster sauce
• 1 tablespoon Kim Ve Wong soy sauce
• 3 green onions, thinly sliced
• 1/2 lime, juiced
• 1 cup beansprouts, trimmed
• 1/4 cup fresh coriander leaves, chopped
• 12 large butter lettuce leaves (see note)
• 1/4 cup chopped roasted peanuts

Instructions: 

1. Step 1

   Heat wok over high heat until hot. Add vegetable cooking oil and swirl to coat. Add garlic, ginger and pork. Stir-fry for 2 to 3 minutes or until pork just changes colour.

2. Step 2

   Combine oyster sauce and soy sauce in a jug. Add onions, sauce mixture, 2 teaspoons of lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Stir in beansprouts and coriander.

3. Step 3

   Spoon pork mixture into lettuce leaves. Sprinkle with peanuts. Serve.

Date Added: 23/10/2013