Kuala Perlis Laksa

Stuff

  • 500g of rice noodles – boiled & drained
  • 500g whole mackerel – gutted & cleaned
  • 250g whole white fish (eg flounder, gurnard) – gutted & cleaned
  • 125g onion – rough chopped
  • 1 tspn dried chili flakes – reduce if you want less hot
  • 12g shrimp paste
  • 50g galangal – rough chopped
  • 3 sprigs Vietnamese Mint – leaves only
  • 50g Tamarind liquid
  • 1 litre water – I use then water from boiling the fish (drained
  • salt to taste
  • 4 eggs – boiled and halved **
  • 10g fresh chillies – chopped
  • 2-3 sprigs parsley or Cilantro – sliced ​
  • ​1 small cucumber – fine julienne

Method

  • Boil the mackerel & white fish until cooked. Separate the flesh from the bones.
  • In food processor blend together onion, galangal, dried chili & shrimp paste – Put into a large pot
  • In food processor blend the fish flesh – put in the same pot.
  • In food processor grind the fish bones until crushed – strain thru a sieve (use some of the 1 litre of water to get all the goodness) – put in the same pot.
  • Add the remaining water to the pot – mix well
  • Add Vietnamese Mint & Tamarind – season.
  • Bring to a boil and remove from heat.

Serve

  • In a bowl
  •  – serving of noodles (pref chopped into short length)
  •  – pour over hot laksa
  •  – decorate with eggs, fresh chillies, parsley/cilantro & cucumber julienne

For the perfect boiled egg

  • eggs in small pot
  • enough cold water to cover the eggs
  • lid on
  • bring to boil – turn heat off immediately
  • sit for 10 minutes – do not remove the lid
  • remove eggs from hot water – plunge into cold water until cool

Sardine Rillette

Stuff

  • 1 x 100g can sardines in oil, mostly drained (I use King Oscar 106g)
  • 30g pinenuts, toasted
  • 1 spring onion, fine chopped
  • 1 Tblsn tarragon leaves, fine chopped
  • 50-80g cream cheese
  • Salt and fresh ground pepper to taste
  • crackers or toast – to serve

Method

  • Lightly mash the sardines – try to leave a few chunks
  • Add the pinenuts, spring onion, tarragon & cream cheese – mix to combine
  • Add salt and fresh ground pepper to taste

Notes

  • Double everything for “party-size”

 

Stolen from Manu Feildel

 

 

Lemongrass Curry Poached Fish

This recipe is a work in progress – work well now but I’m working on a bit of refinement

Stuff

  • 600g firm white fish fillets, large diced (2 or 3 x bite)
  • 1 brown onion, finely diced
  • 1 stalk lemongrass, tough outer layer removed and finely diced
  • 1 Tbspn finely grated ginger
  • 1 tspn ground coriander
  • 1 tspn ground cumin
  • 1 tspn paprika
  • 1/2 tspn chilli flakes or ground chilli
  • ½ tspn ground turmeric
  • 1 tspn garam masala
  • 200ml coconut cream
  • 1 cup rich chicken stock
  • 1 Tbspn fish sauce
  • 1 ½ tspn palm sugar
  • 3 or 4 kaffir lime leaf, tough central stem removed and thinly sliced
  • 1 Tbspn lemon juice
  • 1 tomato, diced 1cm

Method

  • Heat a drizzle of oil in a large fry-pan (with a lid) on medium heat. Cook onion, lemongrass and ginger for 5 minutes, until softened.
  • Add all curry spices with a dash of coconut cream and stir for 1 minute.
  • Add remaining coconut cream, chicken stock, fish sauce, sugar and kaffir lime leaf. Bring to a simmer, cover, reduce heat to low and simmer for 4 minutes.
  • Stir through lemon juice and tomato. Add fish to pan, ensuring it is submerged, cover with lid and simmer a further 4 minutes, until fish is just cooked through.

Serve

  • If you want a chunky rustic soup – serve as is
  • if you want a smooth refined soup – remove the fish pieces and set aside. Push soup thru a sieve to remove all the chunks

 

 

Salmon with Cranberry & Nut Crust

Stuff

  • Fresh salmon 1 whole side (about 1.5kg)
  • 1 cup panko breadcrumbs
  • 1/2 cup dried cranberries, chopped medium-course
  • 1/4 cup sliced almonds
  • 1/4 cup pine nuts
  • 1/3 cup flat-leaf parsley, finely chopped
  • 2-3 Tblsn thyme leaves, finely chopped
  • 1 lemon, fine grated zest only
  • 1 orange, fine grated zest only
  • 1/3 cup melted butter
  • Salt & pepper

Garnish to serve

  • 2-3 Tbspn Parsley, chopped
  • 2-3 Tbspn dried cranberries
  • 1-2 small lemon, cut into wedges

Method

  • Preheat oven to 200°. Line a large baking or oven tray with baking paper.
  • In a medium bowl, mix panko breadcrumbs, cranberries, almonds, pine nuts, parsley, thyme and lemon and orange zest together. Stir in melted butter and season with salt and pepper.
  • Pat salmon dry with paper towels and remove any remaining 
pin bones. Place salmon on prepared tray, skin-side-down. Season well with salt and sprinkle crust mixture evenly on top, pressing down gently to adhere. Drizzle over a little more melted butter.
  • Place on a shelf in the middle of the oven, and bake for about 20-25 minutes or until salmon is just cooked through and crust is golden.
  • Garnish with more chopped cranberries and parsley for colour. Serve with lemon wedges

Stolen from Nadia Lim – Xmas 2016

Maple Glazed Salmon with Fennel/Orange Salad & Apple Yoghurt Dressing

Stuff

  • 2 Tblsn maple syrup
  • 2 Tblsn lemon juice
  • 1 Tblsn wholegrain mustard
  • 2 tspn olive oil
  • 500-600g salmon fillet, thick end, skin off
  • Sea salt and ground pepper
  • wooden skewers
  • 2 large oranges, peeled (with knife)
  • 4 or 5 small (or 2 medium) fennel bulb, fronds reserved
  • 1 small red onion, thinly sliced
  • 2 good handfuls salad leaves
  • 1 cup thick plain yoghurt
  • 1 crisp apple, grated
  • 1 clove garlic, crushed
  • pinch chilli flakes
  • sea salt and ground pepper

Method

  • Whisk the maple syrup, lemon juice, mustard and the oil together in a medium bowl.
  • Cut the salmon into bite-sized chunks and toss through the marinade. Thread on to skewers and season with salt and ground black pepper.
  • Cook on a hot grill plate until golden and just cooked through.
  • Shave the fennel cross-wise with mandolin- “blanch” ice water. Drain
  • Halve the oranges and slice thinly.
  • Toss the oranges slices, fennel, onion & salad leaves
  • combine the yoghurt, grated apple, garlic & chilli flakes – season with salt & pepper

Serve

  • Divide salad between serving bowls.
  • Top with the salmon skewers and spoon over any remaining maple syrup marinade.
  • Add dollops of the dressing and the fennel fronds

Hot & Sour Prawn Head Broth

Stuff
Prawn Broth

  • 4 birdseye chillies, deseeded & rough chopped
  • 2 or 3 long red chillies, deseeded & rough chopped
  • 5 cm piece ginger, skinned & chopped
  • 6 cloves garlic, rough chopped
  • 4-5 shallots, rough chopped
  • 1 stick lemongrass, fine chopped
  • 1 bunch coriander root, fine chopped
  • 2 Tbspn shrimp paste [maybe less – maybe fried off first]
  • 75 mil peanut oil
  • Heads & shells from 20 or so Prawns (not the front legs section)
  • 3 Tbspn tamarind
  • 1 litre shellfish or fish stock
  • 2-3 tomatoes, peeled, diced
  • 4-5 kaffir lime leaves, ripped
  • 2 tspn fish sauce
  • juice from 1 lime
  • juice from ½ lemon
  • 2 Tbspn palm sugar, crushed

Prawn Dumplings

  • 10 peeled prawns
  • 1 spring onion, fine chopped
  • 1 tspn sesame oil
  • 1 clove garlic, grated
  • 1 cm piece ginger, grated
  • 2 tspn fish sauce
  • 1 egg white
  • pinch sugar

Skewered Prawns

  • 12 prawns
  • 25 ml sesame oil
  • salt, to taste

Crispy Prawn Legs

  • Approx 1/2 litre vegetable oil, for deep frying
  • 20 front prawn leg sections (carefully cut off the prawn body leaving the “chest” holding the legs together)
  • ½ cup plain flour
  • 1 Tbspn salt
  • 1 Tbspn ground pepper

To Finish 

  • ½ cup roasted peanuts
  • ½ cup fried shallots
  • 12 leaves Vientamese mint
  • ½ cup coriander leaves
  • 1 cup bean shoots
  • 1 red chilli, deseeded and juilienned
  • 4 lime cheeks

Method

Prawn Broth

  • In a food processor combine the chillies, ginger, garlic, shallots, lemongrass, coriander root & shrimp paste – blend to a fine paste (the finer the better)
  • In a large pot heat the peanut oil – sauté the paste and prawn heads/shells for 5-6 minutes. Stir regularly to ensure doesn’t burn
  • Add the tamarind, stock, tomatoes & kaffir lime leaves – being to boil and simmer for 30 minutes
  • Strain thru fine sieve & return to the pot – add fish sauce, lime juice, lemon juice palm sugar – bring to boil and simmer for 5 minutes until sugar is dissolved
    [Note – Matt’s recipe strained last thing – more prawn shell contact may enhance flavour]

Prawn Dumplings

  • In a food processor combine 1/2 the prawns, spring onion, sesame oil, garlic, ginger, fish sauce, egg white & sugar – process to a fine smooth mince (only 30 seconds or so).
  • Add the remaining prawns and process briefly so added prawn meat still course (only a few seconds)

Skewered Prawns

  • Skewer the prawns. Brush with sesame oil & season with salt. Fry in hot pan until just cooked

Crispy Prawn Legs

  • Heat vegetable oil approx 20 mm deep in a wok type frying pan to 200° c
  • In a plastic bag combine the flour, salt & ground pepper – add the prawn leg & shake to coat well. Remove excess flour.
  • Cook in the oil until crispy, drain on paper towel

To Finish & Serve

  • Bring the broth to a simmer. Quenelle the prawn dumplings with a desert spoon – drop into the hot broth – cook for 4 minutes or so until the dumpling float
  • In large noodle large – arrange the prawn dumplings & skewered prawns – garnish with roasted peanuts, fried shallots, Vietnamese mint, coriander leaves, bean shoots, juilienned red chilli, lime cheeks & finally on to the crispy prawn legs
  • Serve with a jug of hot broth on the side – or pour the hot broth over immediately before serving

 

“Stolen” from Matt Sinclair – Masterchef Aussie 2016

Pulpo Gallego – Spanish Octopus

Stuff

  • Approx 1 kg octopus
  • 1 bunch of parsley
  • Tops from a fennel bulb, chopped roughly
  • Sprig oregano
  • 3 Spring onions, chopped roughly
  • 1 or 2 shallots, chopped roughly
  • 2 bay leaves
  • 4 garlic cloves, minced or fine grated
  • 1/2 cup extra-virgin olive oil
  • 1 tspn paprika
  • 1/4 to 1/2 tspn smoked paprika (optional)
  • 1/4 tspn cayenne
  • Salt and black pepper
  • Lemon wedges to serve

Method

Tenderise the Octopus.

  • Pre heat oven to 110° C
  • Boil the whole octopus in the water for 2 minutes – remove & cool
  • Line a Dutch oven or other heavy lid pot with the parsley, fennel fronds, oregano, green onions and the bay leaves.
  • Cut the head off – Cut the octopus “hips” like a star. If using the heads – clean out the heads and cut into similar size to legs
  • Nestle octopus pieces into the pot of greens.
  • Cover the pot and cook for 2 1/2 hours (longer if octopus is large and tough) Don’t worry about the lack of liquid in the pot – octopus will release enough to make a flavorful broth.

Grill the Octopus

  • When the octopus is tender, remove from the pot and cut into serving-sized pieces.
  • Coat with some of the olive oil and BBQ or grill until you get some char marks, about 8 to 10 minutes.
  • Toss the octopus with the rest of the olive oil, garlic, the paprika, smoked paprika and cayenne.
  • Add salt and black pepper to taste and serve with lemon wedges, either at room temperature or slightly warm.

Acknowledgement : http://honest-food.net/2013/11/25/pulpo-gallego-recipe-octopus/