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Items tagged "Asian Food":

  1. flip ↔ ×
    My simple Lao style pumpkin dish. I cooked butternut pumpkin in watered down coconut milk with a tiny bit of palm sugar, and a splash of fish sauce. It was seasoned with dry aromatics that I ground myself. It was a mixture of lime leaf, coriander leaves, lemon grass, pink peppercorns, ginger and garlic. When ready I topped it with some coconut cream, fresh coriander, spring onion, and Vietnamese mint. The finishing touch was a scattering of basil flowers from our garden.

    My simple Lao style pumpkin dish. I cooked butternut pumpkin in watered down coconut milk with a tiny bit of palm sugar, and a splash of fish sauce.

    It was seasoned with dry aromatics that I ground myself. It was a mixture of lime leaf, coriander leaves, lemon grass, pink peppercorns, ginger and garlic.

    When ready I topped it with some coconut cream, fresh coriander, spring onion, and Vietnamese mint. The finishing touch was a scattering of basil flowers from our garden.

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    #Asian food#homecooked#pumpkin#foodporn#slow food#vegetarian#food#coconut#curry

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    posted by:
    stickifingers
    date:
    Apr 12, 2013 (a Friday)
    time:
    9:54:08 (1 month ago)

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    A Lao and Thai inspired dish. Aromatic meatballs made with Warialda Beef popes eye, sinews and tendons with Greenvale Farm pork fat. I fried them with eggplant and three kinds of basil from my garden, fresh coriander, then dressed it with prik nam pla. The meatballs were made by cooking the beef, sinews and tendons in masterstock with cassia, star anise, brown cardamon, Kampot pepper and ginger before mincing and forming the balls. No further seasoning required.

    A Lao and Thai inspired dish.

    Aromatic meatballs made with Warialda Beef popes eye, sinews and tendons with Greenvale Farm pork fat. I fried them with eggplant and three kinds of basil from my garden, fresh coriander, then dressed it with prik nam pla.

    The meatballs were made by cooking the beef, sinews and tendons in masterstock with cassia, star anise, brown cardamon, Kampot pepper and ginger before mincing and forming the balls. No further seasoning required.

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    #Warialda Belted Galloways#Greenvale Farm#meatballs#homecooked#Asian food#slow food#offal#rare breed#warialda beef#Thai#foodporn#food

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    posted by:
    stickifingers
    date:
    Apr 12, 2013 (a Friday)
    time:
    9:44:28 (1 month ago)

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    A dozen homemade @warialdabeef bò viên about to go into the pot for par cooking. These home style Vietnamese beef meat balls contain masterstock cooked Warialda Beef tendons and sinews, which imparts star anise, cassia and brown cardamon into the mix. It’s added to minced secondary cuts, pork fat, garlic, ginger, spring onions, fish sauce and kampot pepper, then bound with duck eggs and rice flour. I’ve yet to achieve the tight, rubberiness of the store bought ones. Mine are a bit looser, so I shall have to find the trick to the perfect technique.

    A dozen homemade @warialdabeef bò viên about to go into the pot for par cooking.

    These home style Vietnamese beef meat balls contain masterstock cooked Warialda Beef tendons and sinews, which imparts star anise, cassia and brown cardamon into the mix.

    It’s added to minced secondary cuts, pork fat, garlic, ginger, spring onions, fish sauce and kampot pepper, then bound with duck eggs and rice flour.

    I’ve yet to achieve the tight, rubberiness of the store bought ones. Mine are a bit looser, so I shall have to find the trick to the perfect technique.

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    #Warialda Belted Galloways Beef#Asian food#Vietnamese food#meatballs#slow food#homecooked#Warialda Beef

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    posted by:
    stickifingers
    date:
    Apr 2, 2013 (a Tuesday)
    time:
    7:20:53 (1 month ago)

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    Satay, Indonesian style, with a salad of jicama, cucumber, Chinese cabbage and sesame seeds. Fresh, light and perfect for a warm night.

    Satay, Indonesian style, with a salad of jicama, cucumber, Chinese cabbage and sesame seeds. Fresh, light and perfect for a warm night.

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    #salad#satay#Gypsy Pig Pork#food#Asian food#homecooked#slow food#Indonesian food

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    posted by:
    stickifingers
    date:
    Mar 10, 2013 (a Sunday)
    time:
    10:24:38 (2 months ago)

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    Got to love a Sri Lankan family hopper feast. Hoppers - crisp, wafer thin bowl shaped pancakes made from a fermented rice flour batter, traditionally using coconut water - are eaten at any time of the day. Some are plain, others have a whole egg at the bottom. Here they’re surrounded by rich southern curries, sambols and chutney. It’s a meal fairly undiscovered by Aussies. My Lankan friends say the scarcity of good Sri Lankan restaurants is due to most of them never meeting the standard of home cooking. I’ve observed that there is a family palate of preference for certain flavours. Each traditional curry would differ from household to household. And it is my suspicion that is why everyone but Sri Lankans seem to frequent these venues. I’m lucky that an old friend is a Burgher and one of her beautiful children is my Godson. I have embraced the culture as part of the family and stayed with them when they lived in Sri Lanka. Their annual hopper feast consists of a hiring a hopper chef and the extended family bringing curries. About fifty of us sat down to egg hoppers, plain hoppers, 2 sambols, my dry chilli and lime leaf infused peach chutney, and about a dozen curries including mutton, pork, seafood, vegetarian, and beef. We were truly spoilt. Happy tummies.😍

    Got to love a Sri Lankan family hopper feast.

    Hoppers - crisp, wafer thin bowl shaped pancakes made from a fermented rice flour batter, traditionally using coconut water - are eaten at any time of the day. Some are plain, others have a whole egg at the bottom. Here they’re surrounded by rich southern curries, sambols and chutney. It’s a meal fairly undiscovered by Aussies.

    My Lankan friends say the scarcity of good Sri Lankan restaurants is due to most of them never meeting the standard of home cooking. I’ve observed that there is a family palate of preference for certain flavours. Each traditional curry would differ from household to household. And it is my suspicion that is why everyone but Sri Lankans seem to frequent these venues.

    I’m lucky that an old friend is a Burgher and one of her beautiful children is my Godson. I have embraced the culture as part of the family and stayed with them when they lived in Sri Lanka.

    Their annual hopper feast consists of a hiring a hopper chef and the extended family bringing curries. About fifty of us sat down to egg hoppers, plain hoppers, 2 sambols, my dry chilli and lime leaf infused peach chutney, and about a dozen curries including mutton, pork, seafood, vegetarian, and beef. We were truly spoilt. Happy tummies.😍

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    Tags

    #Asian food#Sri Lankan food#homecooked#slow food#hoppers#curry

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    posted by:
    stickifingers
    date:
    Feb 3, 2013 (a Sunday)
    time:
    12:26:30 (3 months ago)

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  6. flip ↔ ×
    Toque wearing hopper gun for hire. The hopper station at our friends’ annual Sri Lankan hopper night. Fifteen burners manned with dexterity to produce perfect, crisp pancake bowls of joy. Apparently this guy can also bang out kotthu roti to music, to entertain your guests with a bit of floor show cooking.

    Toque wearing hopper gun for hire. The hopper station at our friends’ annual Sri Lankan hopper night.

    Fifteen burners manned with dexterity to produce perfect, crisp pancake bowls of joy. Apparently this guy can also bang out kotthu roti to music, to entertain your guests with a bit of floor show cooking.

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    Tags

    #Sri Lankan food#hoppers#toque#traditional cooking#Asian food#slow food#chef

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    posted by:
    stickifingers
    date:
    Feb 3, 2013 (a Sunday)
    time:
    12:17:59 (3 months ago)

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    My lips stung with pleasure. Sometimes Thai food can make your face burn like you’ve been in a kissing marathon. A Som Tam (ส้มตำ) style green papaya salad was made because we ate a slice of my homemade mango & passion fruit cream sponge for afternoon tea. I rarely eat creamy food - so a dinner that stirred the metabolism was in order. Papaya contains enzymes that can aid digestion and I find it helps soothe my gut after eating very rich food. The Som Tam dressing satisfied my need for sharp, clean flavours with home grown limes, garlic, shallots, tamarind, chilli, dried shrimp, lemongrass, palm sugar and fish sauce. A few crisp fried dried shrimp and anchovies plus crushed peanuts added crunch, another layer of texture to the salad. On the side I made a fiery kaffir lime leaf curry using Hartdale Park Venison that made sweat bead on my nose and brow. Naturally I used home grrown lime leaves for the full effect. All up, a deliciously lean and exhilarating culinary ride!

    My lips stung with pleasure.

    Sometimes Thai food can make your face burn like you’ve been in a kissing marathon.

    A Som Tam (ส้มตำ) style green papaya salad was made because we ate a slice of my homemade mango & passion fruit cream sponge for afternoon tea. I rarely eat creamy food - so a dinner that stirred the metabolism was in order.

    Papaya contains enzymes that can aid digestion and I find it helps soothe my gut after eating very rich food.

    The Som Tam dressing satisfied my need for sharp, clean flavours with home grown limes, garlic, shallots, tamarind, chilli, dried shrimp, lemongrass, palm sugar and fish sauce.

    A few crisp fried dried shrimp and anchovies plus crushed peanuts added crunch, another layer of texture to the salad.

    On the side I made a fiery kaffir lime leaf curry using Hartdale Park Venison that made sweat bead on my nose and brow. Naturally I used home grrown lime leaves for the full effect. All up, a deliciously lean and exhilarating culinary ride!

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    Tags

    #Food#Thai food#Hartdale Park Venison#Asian food#homecooked#slow food#white plate#Summer#chilli#spicy food#spicy#chili pepper#venison#curry#salad

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    posted by:
    stickifingers
    date:
    Jan 27, 2013 (a Sunday)
    time:
    1:55:00 (3 months ago)

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    Cold meal. Hot day. Zaru soba with sashimi. Green tea soba mixed with julienned homegrown shiso (perilla), then dressed with mentsuyu. On the side, shaved cucumber, watercress. Raw trout from Yarra Valley Salmon with crackling made from the skin and a little wasabi. Yummy clean Japanese flavours of Australia.

    Cold meal. Hot day. Zaru soba with sashimi.

    Green tea soba mixed with julienned homegrown shiso (perilla), then dressed with mentsuyu. On the side, shaved cucumber, watercress. Raw trout from Yarra Valley Salmon with crackling made from the skin and a little wasabi.

    Yummy clean Japanese flavours of Australia.

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    #food#homecooked#Yarra Valley salmon#Japanese food#Asian food#noodles#slow food#homegrown#salad#fish#seafood#sashimi

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    posted by:
    stickifingers
    date:
    Jan 24, 2013 (a Thursday)
    time:
    4:33:58 (3 months ago)

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    I had mantou. I had a deep fryer filled with oil. The two had to be united. The result is a crisp, savoury doughnut with a soft bread centre. I put them with steamed black bean pork ribs and green papaya salad on perilla. Herby, light and satisfying.

    I had mantou. I had a deep fryer filled with oil. The two had to be united.

    The result is a crisp, savoury doughnut with a soft bread centre. I put them with steamed black bean pork ribs and green papaya salad on perilla. Herby, light and satisfying.

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    Tags

    #salad#homecooked#homecooking#slow food#Asian food#food porn#food#Summer#mantou#bread

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    posted by:
    stickifingers
    date:
    Jan 6, 2013 (a Sunday)
    time:
    12:18:00 (4 months ago)

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    When it’s hot I don’t feel like cooking, I don’t feel like eating. So I make green papaya salad. This one includes roast goose, dried shrimp fried with Asian anchovies and garlic dressed with Nuoc Cham. Just perfect for a hot night. Tonight when it’s even hotter, I will add mint, more laksa leaf and coriander to the leftovers with pickled daikon and fried shallots.

    When it’s hot I don’t feel like cooking, I don’t feel like eating. So I make green papaya salad. This one includes roast goose, dried shrimp fried with Asian anchovies and garlic dressed with Nuoc Cham. Just perfect for a hot night. Tonight when it’s even hotter, I will add mint, more laksa leaf and coriander to the leftovers with pickled daikon and fried shallots.

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    Tags

    #Asian food#food#green papaya#homecooked#salad#slow food#Vietnamese food

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    posted by:
    stickifingers
    date:
    Jan 4, 2013 (a Friday)
    time:
    11:53:00 (4 months ago)

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    My super umami Taiwanese minced pork rice with wood fungus and shitake mushrooms, preserved daikon and mustard greens, water chestnuts, master stock, dried shrimp and other treats. It’s a slightly more luxurious homecooked version of a common street food dish. This is a light, healthy meal using just a small amount of meat - I chose Gypsy Pig rare breed pork for it. It was served on steamed rice with a Vietnamese mint omelet and some crisp home grown sorrel to balance the richness of the umami flavours and garnished with crisp fried shallots.

    My super umami Taiwanese minced pork rice with wood fungus and shitake mushrooms, preserved daikon and mustard greens, water chestnuts, master stock, dried shrimp and other treats. It’s a slightly more luxurious homecooked version of a common street food dish.

    This is a light, healthy meal using just a small amount of meat - I chose Gypsy Pig rare breed pork for it. It was served on steamed rice with a Vietnamese mint omelet and some crisp home grown sorrel to balance the richness of the umami flavours and garnished with crisp fried shallots.

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    Tags

    #slow food#homecooked#Asian Food#Taiwanese food#rice#food porn#food

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    posted by:
    stickifingers
    date:
    Dec 19, 2012 (a Wednesday)
    time:
    11:48:00 (5 months ago)

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    My homecooked Chinese style bacon and eggs would possibly be a nosh-talgic meal for many South East Asians. A Weyhill Farm duck egg and garlic were deep fried and served upon steamed rice with crisp salt & pepper tofu puffs, blanched bak choy and a topping of Chinese cured bacon and sausage; spring onion, garlic shoots, oyster sauce and pickled chilli. Diving in, the rich egg yolk and oyster sauces mixes into the rice and is complimented by multiple textures and momentary highlights of fresh seasonings.

    My homecooked Chinese style bacon and eggs would possibly be a nosh-talgic meal for many South East Asians.

    A Weyhill Farm duck egg and garlic were deep fried and served upon steamed rice with crisp salt & pepper tofu puffs, blanched bak choy and a topping of Chinese cured bacon and sausage; spring onion, garlic shoots, oyster sauce and pickled chilli.

    Diving in, the rich egg yolk and oyster sauces mixes into the rice and is complimented by multiple textures and momentary highlights of fresh seasonings.

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    Tags

    #breakfast#cuisine#eggs#food#meal#Weyhill Farm#homecooked#homemade#kitchen#Chinese Food#slow food#real food#foodporn#asian food

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    posted by:
    stickifingers
    date:
    Dec 16, 2012 (a Sunday)
    time:
    5:14:41 (5 months ago)

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    A few days ago I butchered a Greenvale Farm jumbuck forequarter. Jumbuck is their dry aged mutton. I finished up with some trim - offcuts - from around the shoulder. So figured rather than feeding the pets with it, as most butchers might or put it in sausages, I’d use it in my trusty Indonesian satay recipe. I originally posted this recipe years ago on my Deep Dish Dreams blog The post talks of my favourite satay in KL and about my childhood memories of satay. You can read that here. This recipe can be made with just about any meat, seafood or tempeh and firm tofu. Even tougher cuts of beef and mutton can be used as long as the meat is sliced fine. You can butterfly odd chunky scraps to do this. RECIPE Mixed Satay - chicken & pork or beef Makes 78 Satays and a vat of sauce Start preparations the day before serving, in order to marinade meat. The sauce will also develop more flavour over the first 24hours 4 skinless chicken thigh fillets2 small pork loin fillets or 350g lean beef such as chuck 3 tablespoons ground Coriander seeds 3 tablespoons ground Cumin 3 tablespoons ground Fennel seeds 1 cup bruised and julienned Lemongrass 1 cup julienned young Ginger 1 cup julienned Galangal 150g julienned Turmeric root 1 very large clove of garlic 3 shallots or an equal quantity of onion 2 small fiery chillies 3 tablespoons tamarind paste 3 tablespoons Kecap Manis 6 tablespoons fish sauce 2 cups finely ground (powdered) peanuts 300ml Canola/Peanut Oil 1 tablespoon Belanchan 2 large disks of light palm sugar 250ml coconut milk water 100ml Chilli Oil Juice of 2 limes cup of coarsely ground peanuts MARINADE Dry roast coriander and cumin in a wok until the aromas are released. Set aside. Pound julienned lemongrass, ginger and galangal in a mortar and pestle until a paste is formed and the fibres have been broken down in the rhizomes. You can do them separately or mix them, depending on the size of your equipment. Transfer to a blender with the fresh turmeric. If you skip the mortar and pestle you will weaken the flavour and your marinade and sauce will be full of unpleasant fibres. To get around this you can blend the ingredients and then place them in a muslin bag and squeeze out the juice, then discard the fibres, but it still won’t taste as good. Pound garlic, chillies and shallots in the mortar and pestle until you have a paste and add to blender with the rhizomes. Add 100 ml of oil and blend into a smooth paste. Add half of the dry roasted spices and incorporate into the paste with 2 tablespoons of fish sauce, 1tbs of Kecap Manis and 1 tbs of tamarind paste. Blend until combined. Take half of the paste out to be your marinade. The rest will be your sauce base. MEAT Thinly slice your meat and place chicken and pork into separate plastic bags with the marinade. Massage the marinade through the meat and leave refrigerated for up to 24 hours. Soak bamboo skewers for 1hour in warm water. Before serving skewer satay flatly onto sticks. Don’t be tempted to make it big and chunky, satay should be grilled quickly over hot coals and brushed with a mixture of cooked oil and palm sugar. It’s a mouthful of meat rather than being a Shashlic. SAUCE For the sauce, dry roast the ground peanut powder. Remove from pan. Open all your windows and doors to fry the pungent Belanchan in a wok with some oil over high heat – otherwise your home will stink for days to come. Add one spoon of fish sauce and the remaining dry spices, continue to fry. Reduce the heat to medium. Add in the rest of the paste from the blender and combine. Add the rest of the Kecap Manis with melted palm sugar and then add the roasted peanut powder. The mixture will be firm by this stage so thin with coconut milk and water at your discretion until you have the desired consistency. On low heat, season to taste with fish sauce, lime juice and chilli oil, working quickly to stop the the flavours of the rhizomes from dissapating. Finish with coarsely ground peanuts and if you want a more pungent flavour toss in some powdered Ikan Bilis (fried crisp Asian anchovies). Serve sauce at room temperature on flat dishes for dipping the meat into, alongside cucumber, onion and Nasi Impit - mini steamed rice parcels. Left over sauce can be frozen or placed in a jar, with the surface covered by a thin layer of oil and kept in the fridge.

    A few days ago I butchered a Greenvale Farm jumbuck forequarter. Jumbuck is their dry aged mutton. I finished up with some trim - offcuts - from around the shoulder. So figured rather than feeding the pets with it, as most butchers might or put it in sausages, I’d use it in my trusty Indonesian satay recipe.

    I originally posted this recipe years ago on my Deep Dish Dreams blog The post talks of my favourite satay in KL and about my childhood memories of satay. You can read that here.


    This recipe can be made with just about any meat, seafood or tempeh and firm tofu. Even tougher cuts of beef and mutton can be used as long as the meat is sliced fine. You can butterfly odd chunky scraps to do this.


    RECIPE

    Mixed Satay - chicken & pork or beef

    Makes 78 Satays and a vat of sauce

    Start preparations the day before serving, in order to marinade meat. The sauce will also develop more flavour over the first 24hours

    4 skinless chicken thigh fillets
    2 small pork loin fillets or 350g lean beef such as chuck


    3 tablespoons ground Coriander seeds
    3 tablespoons ground Cumin
    3 tablespoons ground Fennel seeds
    1 cup bruised and julienned Lemongrass
    1 cup julienned young Ginger 1 cup julienned Galangal
    150g julienned Turmeric root
    1 very large clove of garlic
    3 shallots or an equal quantity of onion
    2 small fiery chillies
    3 tablespoons tamarind paste
    3 tablespoons Kecap Manis
    6 tablespoons fish sauce

    2 cups finely ground (powdered) peanuts
    300ml Canola/Peanut Oil
    1 tablespoon Belanchan
    2 large disks of light palm sugar
    250ml coconut milk water
    100ml Chilli Oil
    Juice of 2 limes cup of coarsely ground peanuts

    MARINADE

    Dry roast coriander and cumin in a wok until the aromas are released. Set aside.

    Pound julienned lemongrass, ginger and galangal in a mortar and pestle until a paste is formed and the fibres have been broken down in the rhizomes. You can do them separately or mix them, depending on the size of your equipment. Transfer to a blender with the fresh turmeric.

    If you skip the mortar and pestle you will weaken the flavour and your marinade and sauce will be full of unpleasant fibres. To get around this you can blend the ingredients and then place them in a muslin bag and squeeze out the juice, then discard the fibres, but it still won’t taste as good.

    Pound garlic, chillies and shallots in the mortar and pestle until you have a paste and add to blender with the rhizomes. Add 100 ml of oil and blend into a smooth paste. Add half of the dry roasted spices and incorporate into the paste with 2 tablespoons of fish sauce, 1tbs of Kecap Manis and 1 tbs of tamarind paste. Blend until combined.

    Take half of the paste out to be your marinade. The rest will be your sauce base.

    MEAT

    Thinly slice your meat and place chicken and pork into separate plastic bags with the marinade. Massage the marinade through the meat and leave refrigerated for up to 24 hours. Soak bamboo skewers for 1hour in warm water.

    Before serving skewer satay flatly onto sticks. Don’t be tempted to make it big and chunky, satay should be grilled quickly over hot coals and brushed with a mixture of cooked oil and palm sugar. It’s a mouthful of meat rather than being a Shashlic.

    SAUCE

    For the sauce, dry roast the ground peanut powder. Remove from pan. Open all your windows and doors to fry the pungent Belanchan in a wok with some oil over high heat – otherwise your home will stink for days to come.

    Add one spoon of fish sauce and the remaining dry spices, continue to fry. Reduce the heat to medium. Add in the rest of the paste from the blender and combine.

    Add the rest of the Kecap Manis with melted palm sugar and then add the roasted peanut powder. The mixture will be firm by this stage so thin with coconut milk and water at your discretion until you have the desired consistency.

    On low heat, season to taste with fish sauce, lime juice and chilli oil, working quickly to stop the the flavours of the rhizomes from dissapating.

    Finish with coarsely ground peanuts and if you want a more pungent flavour toss in some powdered Ikan Bilis (fried crisp Asian anchovies).

    Serve sauce at room temperature on flat dishes for dipping the meat into, alongside cucumber, onion and Nasi Impit - mini steamed rice parcels.

    Left over sauce can be frozen or placed in a jar, with the surface covered by a thin layer of oil and kept in the fridge.

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    Tags

    #Indonesian food#Malaysan food#asian food#food revolution#real food#satay#slow food#Greenvale Farm#Greenvale Farm Jumbuck#jumbuck#mutton

    Info

    posted by:
    stickifingers
    date:
    Nov 22, 2012 (a Thursday)
    time:
    7:52:00 (6 months ago)

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    There are 7 notes on this item.

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  14. flip ↔ ×
    Stir fried heirloom green beans with a ‘sand’ of fresh garlic, chilli, baby leeks, crisp lardons, fried anchovies and crushed peanuts. Seasoned with gelatinous pork stock, sugar and fish sauce, it’s my Grandmother’s recipe which I suspect came with her to Hong Kong from Vietnam in the 1930s.

    Stir fried heirloom green beans with a ‘sand’ of fresh garlic, chilli, baby leeks, crisp lardons, fried anchovies and crushed peanuts. Seasoned with gelatinous pork stock, sugar and fish sauce, it’s my Grandmother’s recipe which I suspect came with her to Hong Kong from Vietnam in the 1930s.

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    Tags

    #asian food#Chinese food#vegetables#fresh#slow food#real food#food revolution#salad

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    posted by:
    stickifingers
    date:
    Nov 7, 2012 (a Wednesday)
    time:
    12:05:11 (6 months ago)

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  15. flip ↔ ×
    My Char Kway Kak made with homemade luxe dried scallop Lor Bak Goh looks orange thanks to the intense colour of my free range egg yolks. Breaking with tradition I added slivers of dry aged Greenvale Farm jumbuck (mutton), andd some Chinese duck liver sausage to the mix along with homemade sambal and pork stock, plus the usual items like bean shoots. Heavier than hawker style it was perhaps more of a restaurant playing of a traditional dish. But certainly a warm welcome of a meal on this cold Spring day. The original recipe that I based this on can be found on my Deep Dish Dreams Food Blog. (Taken with Instagram)

    My Char Kway Kak made with homemade luxe dried scallop Lor Bak Goh looks orange thanks to the intense colour of my free range egg yolks.

    Breaking with tradition I added slivers of dry aged Greenvale Farm jumbuck (mutton), andd some Chinese duck liver sausage to the mix along with homemade sambal and pork stock, plus the usual items like bean shoots.

    Heavier than hawker style it was perhaps more of a restaurant playing of a traditional dish. But certainly a warm welcome of a meal on this cold Spring day.

    The original recipe that I based this on can be found on my Deep Dish Dreams Food Blog.


    (Taken with Instagram)

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    Tags

    #Greenvale Farm#Asian food#homecooked#slow food#food#Greenvale Farm Jumbuck#jumbuck#mutton

    Info

    posted by:
    stickifingers
    date:
    Oct 6, 2012 (a Saturday)
    time:
    7:07:00 (7 months ago)

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