- 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
- 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.
- 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
This recipe is a work in progress – work well now but I’m working on a bit of refinement
- 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
- 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.
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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]
- 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)
- 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
- 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
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/