Singaporian Chilli Mud Crab

My mum claims there is a secret to cooking singaporian crab. This dish is easy to make but needs the right fresh herbs and spices. Lemon grass, fresh chilli, tomato sauce and fresh green onion.

Traditional Lao Beef Larb

My second attempt at making traditional Beef Larb. I have to say that it is gets easy to cook this dish. I love the smell of fresh herbs, lime and grounded rice. It really does take you back to your roots.

Larb reminds me of Lao New Year, family sitting on the Lao 'Saet' eating Larb with Sticky Rice and fresh vegetables. Grandpa always said 'Dont play with your food', but how could you now when you have rice stuck in between your fingers.

10 things i love about laos food
1. Sticky Rice
2. Fried Egg Omelette with Fresh Dill and Chilli
3. Spicy Beef + Pork Sausages
4. Fried Chicken Wings
5. Larb, yes Chicken and Beef
6. Dried Beef or Sien Savan
7. Fresh Papaya Salad
8. Mok Kaay
9. Okk Bon
10. Okk Larm

Ingredients

1.5 kg of Beef Rump Steak
1 piece of honeycomb tripe
1 fresh minced galangal
3 tbsp fresh chilli powder (or to taste) finely chopped
4tbsp of rice powder
1 stalk of lemon grass, chopped into fine slices
3 bunches of chopped spikey coriander chopped
2 bunch of chopped coriander
3 green of chopped shallots
2 bunches of chopped fresh Vietnamese mint leaves
2tbsp of fish sauce
1tspn of sugar
3 fresh limes

Instructions

1. Fill water with pot and bring to boil. Place tripe into the water for 5-8 minutes. Leave to cool. Once the tripe is cool, thinly slice the tripe length wise.
2. Grill beef until cook or leave pink in the middle for a more tender taste. Set the beef aside once cooked to seal natural juices. Once the beef is cooled, cut the beef into small pieces.
3. Add the beef and tripe to a mixing bowl. Add rice power, galangal and lemon grass, chill, sugar, fish sauce and lemon.
4. Add fresh vegetables to the flavoured beef.
5. Taste the beef larb. The larb should be spicy and zesty. Add Additional ingredients to taste.
6. Serve with sticky rice and fresh vegetables like cucumber and salad.

Coriander and Chilli King Prawns

My mother was so impressed with my future brother in law's recipe that she asked for half of mine. Need i say more. This recipe is simple and suited for a summers bbq.

200g of Devined King Prawns
4 cloves of minced garlic
6 springs of fresh chopped coriander
1tbsp of fish sauce
1 chopped fresh chilli or to taste
Soaked Bamboo sticks

Recipe
1. Place prawns in a mixing bowl and mix with fresh ingredients
2. One by one place the prawn onto the bamboo skewers
3. Turn the grill on and place the prawns into the grill for about 10 mins or when it cooks.
4. Place cooked prawns onto a plate and garnish with frsih coriander. You can serve with sweet chilli sauce for extra flavour.

Beef marinate….with a hint of coffee

From memory this is my father’s favourite beef marinate recipe and to be honest it is very popular with my guest when served with aromatic jasmine rice and my father’s soya bean sauce with lime juice, chillies and coriander.

Ingredients
Beef (any cut with a little fat)
Oyster sauce (2-3 tbsp)
Salt (½ a teaspoon)
Sugar (¾ of a teaspoon)
Black pepper (½ teaspoon)
Chillies (1 finely chopped)
Asian Herb x 3 leaf
Coffee (1 teaspoon)

Sauce
Fermented soya beans (can be bought at any Asian stores)
Lime (1 lime)
Sugar (add to take)
Chillies
Asian Herb x 1 leaf
Coriander

Steps
1. Wash beef in cold water and pat dry
2. Cut the beef into BBQ-able size and place in a large bowl
3. Add 2 -3 tablespoon of oyster sauce depending on amount of beef, ½ tsp of salt and ¾ tsp of sugar, ½ tsp of black pepper, 1 finely chopped chilli, 1 tsp of coffee and the finely chopped Asian herb ( 3 leaf ). Massage this into the beef and leave for 1 hr or overnight
4. Grill the beef and cook depending on how you like your beef


Sauce
1. Add 3 tbsp into a blender then add 1 tbsp of sugar and chillies
2. Add ½ a lime to taste; ensure the salty sweet and sour is balanced
3. Take out the mixture and finely chop the Asian Herb and add it to the sauce
4. Finally chop some coriander and add it to the sauce. Stir through the herb into the sauce.

Serve sauce on the side of the beef and some rice

Thai Style Duck Salad

Ingredients

Half BBQ duck, cut and remove all bones to ensure duck is in pieces
Half bag of Salad mix
1 carrot shredded
1 cucumber, sliced
1 red onion, sliced
Handful of fresh herbs (include mint, coriander, spring onion)
4 Tablespoon Roasted peanuts, chopped (extra if needed)

Sauce dressing

1 lime
3 red chillies
2 cloves of garlic
2 Tablespoon fish sauce
1 Tablespoon brown sugar
1 Teaspoon salt
5 Tablespoon boiled water.

Method

1. Combine salad mix into serving dish, arrange duck with carrot, cucumber, onion.
2. Blend garlic and chilli, add boiling water, sugar, salt, fish sauce and lime juice and mix
3. Pour dressing into salad mixture dish and sprinke roasted peanuts and herb mixture.

Cambodian style red curry...Modified my way

I remember going to home BBQ’s and family get to togethers and seeing this dish. Modified and cooked in many ways in accordance to their own personal style. My personal style is the Cambodian style, sweet and simple.....just the way mum makes it....







Ingredients

1kg of chicken drum sticks
3 red onions
Carrots (as many as you want)
Small potato (as many as you want)
Fish sauce
Sugar or Palm sugar
Red Curry Paste (can be bought at any Asian supermarket)
Garlic (2 cloves) Coconut milk (2 cans)

Cooking Time
43 minutes


Steps:

1. Heat a deep pot for 2 minutes and add 1 table spoon of oil. Then add some small coarsely chopped garlic ( 2 cloves )
2. Once the garlic has browned, add the curry paste and red onion to fry off some of the aroma and then add half a tin of coconut milk. Stir the mixture and let it cook for 1 min and then add the chicken drumsticks. Stir the mixture to ensure it covers the drumstick and pop the lid on for 15 minutes to medium heat.
3. After simmering for 15 minutes, add the rest of the coconut milk plus the extra can and add some water to half way up the pot. Add the potato and pop the lid back on and simmer on medium heat for another 15 minutes.
4. Add the carrots and let cook for another 10 minutes.

Serve with either rice, vermicelli (my style) or bread.

Deep fried chicken wings stuffed with prawns

My mum taught me how to debone the wings when I was a lot younger and after encountering many so called ‘chicken bone splinters’, I can now say ‘my mum taught me how to do that’. This is my own version of the recipe crispy and a hint of paprika.







1.5kg of Deboned Chicken Wings

Stuffing mixture
300g of Green banana prawns deveined
200g of Pork Mince
50g of dried mushroom
50g of sliced bamboo
50g chestnuts
100g of thin clear noodles
3 cloves of minced garlic
1 tbsp of Fish Sauce
0.5 tsp of salt
0.5 tsp of pepper
0.5 tsp of MSG (Optional)
0.5 tsp of sugar

Marinate
1 tbsp of Honey
2 tbsp of Soya Sauce
0.5 tsp of pepper

Batter
1 cup of flour
1 cup of Milk
Tbsp of Paprika
Salt and Pepper to taste
2 cup of bread crumb

3 cups of oil
Handful of Coriander and Spring Onion Optional

Preparation
1. Debone Chicken wings
2. Dice chestnuts into small pieces
3. Soak clear noodles in boiling water for 5 mins or until soft
4. Soak dried mushroom in boiling water for 5 mins or until soft
5. To prepare the batter. Sift flour into a small mixing bowl, add salt, pepper and paprika. Add milk in last and mix well. The batter should resemble a smooth consistency.

Cooking
1. Place deboned chicken wings in a large bowl, put honey, soya sauce and pepper and mix well. Cover with cling wrap and marinate for 2 hours or overnight if you have time
2. To prepare the stuffing, chop prawns into small pieces and place into a small mixing bowl and add pork mince, garlic, mushroom and bamboo. Season the stuffing with salt, pepper and fish sauce.
3. Remove the marinated chicken wings from the refrigerator and for each put prepared stuffing each chicken wing
4. Once ready cover all the chicken wings in the batter and bread crumb
5. Place oil in a deep frying pot and wait until oil is hot. Once ready place the chicken wings in the pot, making sure there is room and lower heat. Cook the chicken wings until golden and crisp approximately 10-15 mins.
6. Place cooked chicken wings in a oil strainer to remove excess oil
7. Serve on a plate and garnish with coriander and spring onions

Note: cooking the chicken wings on lower heat ensures the chicken is cooked thoroughly inside out.