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Items tagged "Asian Food":

  1. Vietnamese style curry using Plains Paddock lamb. Some roasted cauliflower seasoned with cumin seeds and ground coriander.


    Vietnamese curry like this would most often use goat meat but works well with the excellent flavour of Anna’s lamb. It robustly stands up to the black cardamom and star anise in the masala. I cooked it with coconut water so it could also be ideal for those avoiding dairy or choosing low fat meals.

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  2. I made too much dinner. Much, much, much too much food. Looks like we have a couple of days leftover Pad Thai coming up. Actually considering the weather forecast, leftovers will be quite welcome

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  3. Macau style curry. When my Dad was a child his family had homes in Tai Po, on Hong Kong Island and a Summer house in Macau. They made and traded spirits and liquors keeping a large warehouse in Macau and in China, exporting all over the world.

    One of my great aunts married into a Meccanese family and I guess bits of their food culture drifted into my paternal family’s diet via my grandfather’s passion for ‘the exotic’ to his mind.

    The curries of Macau are mostly masala’s with coconut milk. Some mix it with a rempah but mostly they are Eurasian in form - or early fusion - created by the Portuguese traders who made Macau their base and traded in the East Indies for spice, a precious commodity to Europeans of the 1700’s & 1800’s.

    This pork mince curry with green beans, onion and tomato is typically cooked with coconut milk. I finished it with Thai basil & VN fish sauce, my own touch. Serving it with steamed Black Pearl blend rice: Long Grain Brown Rice, Black Barley, Daikon Radish Seeds.

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  4. Homemade Okonomiyaki - oh my! Belly pork, cabbage, sweet potato, pickled ginger, garnished with black sesame, bonito, homegrown perilla and spring onion

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  5. I learned this favourite dish from Dad. He calls it Jin Ha Luk.

    Prawns are dusted with potato starch and fried at really high heat so that you can crunch through the shells. Then they’re coated in a spicy, sticky tomato sauce.

    I use my homemade smoked rocoto chilli sauce in it. Making it hot, sweet, smoky and umami in one, with crunch revealing yielding sweet Australian prawn meat.

    I don’t make it very often but I really love it.

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  6. Simple home eats. Pork & prawn dumplings in pigs ear stock seasoned with masterstock, homegrown Asian greens. Easy.

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  7. Simple & lean: Local Victorian Hakubaku organic udon with seared Hartdale Park venison rump, Sōsu, garlic pickled organic daikon, Swiss Brown mushroom, Chuka Wakame and Gai Lan

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  8. I can’t name this dish, it’s eaten in various forms in Thailand, Laos, Cambodia and Vietnam. It’s a masterstock cooked pork hock which is dried and fermented before frying crisp and served with a glaze.

    In this case my sauce contains the masterstock cooked down with fermented tofu for umami, tamarind, lime, caramel and freshly ground Kampot pepper.

    The salad is bean shoot, green papaya, fried shallot, homegrown coriander and rocoto chilli. Dressing is Phu Quoc fish sauce, rice vinegar, pickled home smoked garlic and sugar. Glutinous rice on the side. Perfect food for a warm evening.

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  9. I shed my South East Asian tendencies and went healthy Northern Chinese tonight. Boiled pork and shrimp dumplings with a salad of buckwheat soba, seaweed, homegrown mustard greens and a chilli black sesame dressing. Maximum thrust umami!

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  10. Crisp fried rice cakes with Taiwanese style pork mince, 3 types of Asian fungus, crunchy fried dried baby white bait and homegrown coriander on top

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  11. Easy eats. Rare breed @greenvalefarm pork chop, dry rubbed, grilled, glazed.

    I dried the pork thoroughly. On went the dry spice rub of lemongrass, garlic, kaffir lime and coriander root that I make regularly. Browned; skin blistered; silky, tasty fat glistening.

    Cooked and rested, a slick of homegrown lime marmalade with sriracha salt glided on to glaze.

    Result: Subtly flavoured, juicy. Blanched beans, bitter leaves, sour fresh pomegranate - crisp complements satisfy the palate. Dead easy.

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  12. Super umami Taiwan style minced pork, preserved mustard greens with two kinds of Asian mushrooms on rice.

    I added onion, garlic chives, minced dried shrimps, peas, homemade stock, white pepper, a little oyster sauce and a splash of soy braising liquor.

    It slips down real easy. Mix it through rice or eat a little plain rice with each mouthful. Perfect comforting invalid food that is uncomplicated to make and great to eat.

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  13. Cheats version of Hainan chicken rice, made in the rice cooker.

    I needed a quick dinner with low fuss so minced shallot and ginger and fried it off in a little lard then added some of it to chicken stock, rice and three Milawa Free Range chicken chops in the rice cooker. Then I pressed ‘cook’.

    Meantime I added minced spring onion to the rest of the ginger mix as well as salt and sesame oil to make the ‘gueng chung’ sauce.

    Next, I blanched bak choy, stir fried some veggies and made a caramel soy reduction with stock to top the chicken.

    When the rice cooker finished I left it for 10 minutes to rest, then plated up. Easy!

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  14. Black pepper soft shell crab bao to kick off #CKTsmackdown at @orienteast

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  15. Chinese comfort food. Black bean @warialdabeef Girello on crunchy crisp noodles.

    I marinated 150g of shredded Girello in 3 teaspoons of a rough paste of salted black beans with garlic, 2 tablespoons of cornflour, a splash of light soy sauce, a teaspoon of sugar and a tablespoon of minced ginger soaked in rice wine.

    I fried off a sliced large onion half, took it out of the wok and then browned the beef. Next in went sliced carrots, two ladlefuls of my concentrated homemade gelatinous beef stock, half a teaspoon of oyster sauce, a minced garlic clove and 2 teaspoons of finely ground Sichuan pepper.

    When the sauce thickened, I threw in a bunch of homegrown bak choy, homegrown garlic chives and a generous splash of Vietnamese fish sauce. Crisp egg noodles were warmed through in the oven to receive this sauce, creating both crisp and soft umami noodles. Wonderfully satisfying!

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