Red curry paste recipe

Ingredients

10 large dried red chillies
1 stalk lemongrass, white section only, sliced
2cm piece galangal, sliced
Rind of 1 kaffir lime
1 eschallot, sliced
7 cloves garlic
1 cm piece fresh turmeric, sliced
1 tbs shrimp paste
2 to 3 red birds eye chillies
½ cup water

Preparation

Soak dried chillies in warm water for 10 minutes until soft. Drain and place into a blender with remaining ingredients. Process until it forms a smooth paste.

Fry paste in vegetable oil for 10 minutes to remove the raw taste. Spoon into a clean dry jar and store in the refrigerator.

Thai green chicken curry

Ingredients (serves 4)

• 2 tbs sunflower oil
• 2 baby eggplants, halved lengthways, cut into 2cm pieces
• 2-3 tbs green curry paste (see related recipe), to taste
• 500g skinless chicken thigh fillets, cut into 3cm pieces
• 2 cups (500ml) coconut cream
• 2 cups (500ml) chicken stock
• 4 kaffir lime leaves (see note), roughly torn, plus
• 2 finely shredded leaves to garnish
• 125g fresh baby corn, halved lengthways
• 2 tbs fish sauce
• 1 tbs lime juice
• 2 tsp grated palm sugar (see note)
• Sliced red chilli & Thai basil (see note), to garnish
• Steamed jasmine rice, to serve

Method

1. Heat oil in a wok or deep frypan over high heat. Add eggplant and stir-fry for 3-4 minutes until golden. Set eggplant aside.
2. Add paste to wok and stir briefly. Add chicken and stir-fry, tossing to ensure paste doesn't burn, for 2-3 minutes until seared. Add coconut cream, stock, lime leaves and corn and bring to the boil. Return eggplant to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked and corn is just tender. Stir in fish sauce, lime juice and sugar and heat through for 1 minute.
3. Garnish with red chilli, extra lime leaves and Thai basil.
   Serve with steamed rice.
    

Thai Green Curry Paste

Thai green curry paste is surprisingly easy to make, and it's so much healthier & fresher-tasting than the store-bought variety. Added to your favorite meats or seafood, noodles, vegetables, tofu, or wheat gluten, this paste will create sumptuous curries. Or use it to make delicious soups or noodle dishes. Cook with the paste right away, or store in the refrigerator for up to 2 weeks and use it as you need it. The paste can also be frozen for future use. Enjoy!

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 1 cup (enough for 1 large curry)

Ingredients:

• 1 stalk lemongrass, minced OR 3 Tbsp. prepared frozen or bottled lemongrass (available at Asian stores)
• 1-3 green chilies, sliced (Thai green chilies OR jalapeno)
• 1 shallot, sliced, OR 4 Tbsp. minced purple onion
• 4-5 cloves garlic
• 1 thumb-size piece of galangal OR ginger, thinly sliced
• 1/2 cup chopped fresh coriander/cilantro leaves & stems
• 1/2 cup fresh basil
• 1/2 tsp. ground cumin
• 1/2 tsp. ground white pepper (available in most supermarket spice aisles)
• 1/2 tsp. ground coriander
• 3 Tbsp. fish sauce; Vegetarians: substitute 1 Tbsp. soy sauce
• 1 tsp. shrimp paste (available at Asian stores); Vegetarians: substitute 1/2 tsp. salt
• 2 Tbsp. lime juice
• 1 tsp. brown sugar
• 3-4 Tbsp. coconut milk (enough to blend ingredients together)

Preparation:

1. Place all ingredients in a food processor, chopper, or blender.
2. Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat. Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze thereafter. ENJOY

To Make a Thai Green Curry with this Paste (+ More Cooking Tips):

• Heat a wok or large frying pan or pot over medium-high heat. Add 2-3 Tbsp. oil and swirl around, then add the green curry paste. Stir-fry until fragrant (1 minute), then add 1 cup stock plus your curry ingredients (meat, seafood, or tofu/wheat gluten + vegetables). Simmer until ingredients are cooked, gradually adding 1/2 to 1 can coconut milk until you're happy with the taste/thickness/amount of sauce.
• As you're cooking, you can also add 2-3 kaffir lime leaves (left whole) as well as any leftover lemongrass stalk pieces for even more flavor.
• When your curry is done, always perform a taste-taste for salt and spice. Add more fish or soy sauce if not salty enough, or some fresh-cut Thai red chilies if not spicy enough (OR add some dried crushed chili). If too spicy, add more coconut milk. If too salty or sweet, add a squeeze of lime juice. If too sour for your taste, add a touch more sugar. Finish your curry by sprinkling over generous amounts of fresh basil.
• This paste is also excellent added to noodles, soups, or used as a marinade for fish, shellfish or chicken. For beef, I find it best to make it into a curry (as noted above), slicing the meat very thinly and adding vegetables like eggplant and chopped tomatoes. ENJOY!

Chunky beef and vegetable soup

Cuisine type: Modern Australian
Cooking time: More than 2 hours
Course: Main
Favourite flavours: Beef, Soup
Convenience recipes: Budget

Try this delicious chunky beef and vegetable soup recipe, perfect for cold winter nights.

INGREDIENTS

2 tablespoons olive oil
600g gravy beef, trimmed, cut into 2cm pieces
1 medium brown onion (150g), chopped coarsely
1 clove garlic, crushed
1.5 litres (6 cups) water
1 cup (250ml) beef stock
400g can diced tomatoes
2 trimmed celery stalks (200g), cut into 1cm pieces
1 medium carrot (120g), cut into 1cm pieces
2 small potatoes (240g), cut into 1cm pieces
310g can corn kernels, rinsed, drained
½ cup (60g) frozen peas

METHOD

Heat half of the oil in large saucepan; cook beef, in batches, until browned.

Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Return beef to pan with the water, stock and undrained tomatoes; bring to the boil. Reduce heat; simmer, covered, 1½ hours.

Add celery, carrot and potato to soup; simmer, uncovered, about 20 minutes or until vegetables are tender.

Add corn and peas to soup; stir over heat until peas are tender. Add chillies or black pepper if you want it hot and spicy

Chargrilled salmon with avocado salsa

Here's a healthy spin on convenience food — add four ingredients to your shopping basket, then head home to create a delicious family meal in a matter of minutes.

Preparation Time

10 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 4 (about 150g each) skinless salmon fillets
• 2 bunches asparagus, woody ends trimmed
• 1 tbs olive oil
• 1/2 avocado, stone removed, peeled, finely chopped
• 2 tomatoes, halved, deseeded, finely chopped

Method

1. Preheat a barbecue grill and flat plate on medium-high. Brush the salmon and asparagus with the oil. Season both sides of the salmon with salt and pepper.
2. Reduce heat to medium. Cook the salmon on the grill for 4 minutes each side or until the fish flakes when tested with a fork. Transfer to a plate.
3. Meanwhile, cook asparagus on flat plate, turning, for 2-3 minutes or until bright green and tender crisp. Transfer to a plate.
4. Combine the avocado and tomato in a bowl. Season with salt and pepper. Divide the asparagus among serving plates. Top with the salmon and the avocado salsa 

Chicken, chickpea and avocado salad

Cooking Time

15 minutes

Ingredients (serves 4)

• olive oil cooking spray
• 700g chicken breast fillets, trimmed
• 1 1/2 tablespoons ground cumin
• 400g can chickpeas, rinsed, drained
• 1 medium avocado, halved, thinly sliced
• 80g baby rocket leaves
• 1 small red onion, halved, thinly sliced
• 12 basil leaves, shredded
• 2 tablespoons lime juice
• 1 garlic clove, crushed

Method

1. Preheat a barbecue plate or chargrill on medium-high heat. Place chicken in a glass dish. Spray both sides with oil. Sprinkle with cumin and turn to coat. Season with salt. Cook for 4 to 5 minutes each side or until browned and cooked through. Remove to a plate. Cover with foil and set aside for 5 minutes to rest. Slice across the grain into 1cm-thick pieces.
2. Place chickpeas, avocado, rocket, onion, basil and chicken in a bowl. Season with pepper.
3. Combine lime juice and garlic in a jug. Pour over salad. Toss to combine. Divide salad between plates. Serve 

Chicken & avocado tortilla cones

Ingredients (serves 8)

• 1 large (about 285g) skinless chicken breast
• 4 tbs (1/3 cup) ricotta
• 2 spring onions, finely sliced
• 2 tbs finely chopped flat-leaf parsley
• 4 tortillas, halved
• Flesh of 1 avocado, sliced
• 1 Lebanese cucumber, cut into batons

• A handful of baby spinach

Method

1. Heat a chargrill to medium and cook the chicken breast for 6 minutes on each side or until cooked through.
2. Meanwhile, combine the ricotta, spring onions and parsley, then season with salt and pepper. Spread each tortilla half with ricotta mixture. Slice the grilled chicken and divide among tortilla halves with some avocado, cucumber and spinach leaves. Roll each tortilla into a cone shape, tie with string and serve.
    

Prawn & avocado salad

Preparation Time

20 minutes

Ingredients (serves 12)

• 60ml (1/4 cup) fresh lemon juice
• 60ml (1/4 cup) olive oil
• 2 tbs finely chopped fresh dill
• Salt & freshly ground black pepper
• 2 green oakleaf lettuces, leaves separated, washed, dried, torn
• 3 ripe avocados, halved, stones removed, peeled, thinly sliced
• 60 (about 1kg) cooked tiger prawns, peeled leaving tails intact,deveined
• 
  

• Method

  1. Place the lemon juice, oil and dill in a screw-top jar and shake until combined. Taste and season with salt and pepper.
  2. Place lettuce, avocado and prawns on plates and drizzle with dressing to serve.

  Notes

  • Prepare this recipe to the end of step 1 up to 1 day ahead. 
    Store in the fridge. Continue from step 2 just before serving.
   

Basic butter biscuit dough

Makes

30

Ingredients

• 125g butter, softened
• 1/2 cup caster sugar
• 1/2 teaspoon vanilla extract
• 1 egg, at room temperature
• 2 cups plain flour
• 1 teaspoon baking powder
• • 1 tablespoon milk

  • Method

    1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
    2. Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy. Add egg and mix until well combined. Sift flour and baking powder over butter mixture. Add milk and stir until just combined.

  
  

Pumpkin scones

Enjoy the afternoon with moist pumpkin scones - they're perfect with a pot of tea!

Makes

12

Ingredients

• 1 quantity Basic buttermilk scones (see related recipe)
• 1/2 teaspoon ground nutmeg
• 2/3 cup mashed cooked butternut pumpkin (see note)

Method

1. Make Basic buttermilk scones, adding nutmeg to flour at start of step 2. Reduce buttermilk to 1/2 cup. Add pumpkin with buttermilk.
2. Follow step 4, using a 6cm fluted-edge round cutter to make 12 scones. Follow step 5, baking for 15 minutes. Serve.

Notes

• You will need 300g peeled, chopped, butternut pumpkin to make 2/3 cup mashed cooked pumpkin. Serve scones with butter, ricotta or cream cheese. Dip cutters into flour between cutting to prevent dough sticking to them. Make sure rolling pin is lightly floured before use. All scones are cooked on a baking tray lined with baking paper.
  
  

Buttermilk scones

Makes

16

Ingredients

• 3 1/2 cups self-raising flour
• 2 tablespoons caster sugar
• 60g butter, chopped
• 1 1/2 cups buttermilk
• jam and whipped cream, to serve

Method

1. Preheat oven to 220°C/200°C fan-forced. Grease and flour a 8cm-deep, 19cm (base) square cake pan.
2. Place flour, sugar and a pinch of salt in a large bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
3. Make a well in the centre. Add buttermilk. Using a flat-bladed knife, stir until dough almost comes together. Place on a lightly floured surface.
4. Knead gently until dough comes together. Press out to a 3cm-thick round. Dip a 5cm round cutter into flour to prevent dough sticking. Cut out scones. Gently press leftover dough pieces together and repeat to make a total 16 scones.
5. Place scones, touching, in prepared pan. Bake for 15 to 17 minutes or until light golden and hollow when tapped on top. Serve with jam and cream.

Notes

• Nutrition data is per scone.

  Variations:

  Spiced date scones: Add 1/3 cup finely chopped dried dates and 1 teaspoon mixed spice at the end of step 2. Basil and parmesan scones: Add 1/4 cup finely chopped basil leaves and 1/4 cup grated parmesan cheese at the end of step 2.Chive scones:Add at end of step 2 with 1 tablespoon finely chopped fresh chives.

Otak Otak Kukus: Steamed Fish Mousse in Banana Leaf

Ingredients

500g boneless fillet Spanish mackerel /ikan tenggiri
4 fresh long red chilies, halved
3 eschallots
2cm piece fresh turmeric
2 lemongrass stalks, thinly sliced
2cm young ginger
4 candlenuts
1 large clove garlic
Juice of 1 lime
1 small fresh turmeric leaf, chiffonade
1 teaspoon salt
1 teaspoon sugar
1/4 cup fresh coconut cream
10 pieces of banana leaf the size of an A4 paper, gently heated over a naked flame to soften

Method 

1. Chop the fish fillet very finely with a cleaver to form a paste and place in a bowl.

2. In a mortar and pestle pound fresh chilies to a pulp. Add eschallots, turmeric, lemon grass, candle nut, and garlic and pound into a fine paste for 10-15 minutes.

3. Add this paste to the fish paste with turmeric leaf, salt, sugar and coconut cream, mixing well to combine.

4. Spoon 2-3 tablespoons of mousse onto each sheet of banana leaf and fold the individual leaf up to make a parcel.

5. Place the parcels in a hot steamer and steam for 15 minutes until cooked through. Serve warm.

Kerabu Pucuk Paku: Fiddle Fern Salad

Ingredients

4 fresh long red chilies, halved
2 teaspoons roasted shrimp paste
2 teaspoons sugar, plus 1-3 teaspoons to taste
4 tablespoons dried shrimp, soaked in boiling hot water for 10
minutes and strained
Juice from 1 lime or 3 limau kasturi/kalamansi limes, plus
more to taste
4 tablespoons keresik or desiccated coconut, toasted and pounded
6 tablespoons fresh coconut cream (Santan pekat) or canned coconut cream, plus more to taste
200g cooked medium sized prawns, shells removed
300g fiddle fern, blanched in salted boiling water for 10 seconds, drain off excess water and set aside in
a bowl
Salt, to taste

Method 

1. In a mortar and pestle or food processor, pound red chili to a pulp. Add shrimp paste, soaked dried shrimp and sugar and pound them until they are fine. If you are using the food processor just grind them to a smooth sambal.

2. Transfer paste to a bowl with fiddle fern, lime, prawns, coconut, coconut cream, and season with salt to taste. Toss well to combine, taste to check seasonings and add more sugar, coconut milk, lime juice or salt if desired.

3. Spoon into serving bowls and enjoy.

N.B. If unavailable you can replace fiddle fern with spinach.

Resepi Kerabu Sotong

Bahan:

500 gram sotong (buangkan kulit dan hiris kasar)

3 sudu besar Apple Cider Vinegar  atau air limau nipis atau kasturi

2 sudu teh kicap cair atau sos ikan

1 sudu teh gula pasir

Bahan Hiris/Mayang

1 pokok daun ketumbar

1 pokok daun bawang

1 biji bawang besar

5 biji cili padi

3 biji cili merah

5 ulas bawang merah

3 biji buah tomato

1 biji mangga muda

Cara Penyediaan:

1. Rebuskan sotong dengan sedikit air. Toskan.

2. Gaulkan semua bahan dan hidangkan.

AYAM GORENG CARA MAMAK

Bahan-Bahan

1 ekor ayam  (potong 4 atau 6 )

5 sudu makan pes bawang putih

5 sudu makan pes halia

5 sudu makan serbuk cili

2 sudu teh serbuk ketumbar

2 sudu teh serbuk jintan manis

1 biji telur

Tepung beras secukupnya

Garam secukup rasa

Minyak untuk menggoreng

Daun kari (digoreng sekejap dan tabur pada ayam)

Cara Penyedian

a. Gaul ayam bersama pes bawang putih, pes halia, serbuk ketumbar, serbuk ketumbar dan garam hingga sebati.

b. Perap selama 30 minit.

c. Kemudian salutkan ayam dengan telur dan tepung beras.

d. Panaskan minyak dan gorengkan ayam dalam deep fryer pada suhu 160 darjah celsius selama 15 minit atau hingga masak.

e. Angkat dan toskan. Taburkan dengan daun kari goreng  dan sedia untuk dihidangkan.