All posts filed under: chilli

Pan-fried #Spicy #salmon fillets with #butter

I love these salmon steaks, marinated in Indian spices then pan fried in butter. A little bit naughty but a lot of nice! Served here with a beetroot salad, Red lentil dhal https://freespiritfood.net/2015/08/16/red-lentil-tarka-dhal-with-turmeric-and-ginger/. Prep time: 30 minutes Cooking time: 15 minutes Ingredients: 2 boneless salmon fillets, skin on 1 teaspoon ginger and garlic paste 1/2 teaspoon turmeric powder 1/2 teaspoon chilli powder 1/2 teaspoon cummin powder 1/2 teaspoon salt 1 tablespoon vegetable oil 2 tablespoons butter Method: 1. Marinate salmon fillets with garlic, spices, salt and oil for 25-30 minutes or longer. 2. Heat non-stick pan until hot, reduce heat to medium and place salmon fillets face down in pan and fry for 4 minutes or so,until sealed and browned. Add butter to pan. 3. Flip fillets and fry skin side down until skin is crispy about 4-5 Minutes. 4. Serve immediately with butter sauce drizzled over fillets and garnished with coriander. Advertisements

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#Indian Spiced Roast #Pork Belly

I usually just make a simple roast pork belly seasoned with salt and pepper, and then jazz it up like in Crispy Asian Pork Belly Salad or serving with a tasty side like braised Italian.red cabbage. Last night I decided to try adding some Indian flavours by using a sea salt rub and spicy paste, then roasting over a bed of dried chillies, using a similar technique technique to Indian Hunters Style Roast Lamb, but not needing any extra ghee or oil. The fat from the roasting pork “fries” the dried chillies and curry leaves underneath releasing a smoking, spicy flavour into the pork. There is hardly any fat or oil left when the cooking process is complete as the chillies absorb all the oil. The resulting pork was slightly spiced and went deliciously with my Pineapple, coconut and chilli sambal and a crispy, crunchy Shredded Brussel Sprout and Green Bean salad. Prep time: 2 hours including marination cooking time: 2 hours Serves 2-3 Ingredients: 600g boneless pork belly with the skin scored (Ask your …

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Pineapple, coconut and chilli sambal

This is such a delicious accompaniment to roast meats. The combination of sweet pineapple, green chilli, mustard seeds and desiccated coconut is brilliant. We had it with roast pork belly with crackling tonight and it was a great substitute for the usual apple sauce or red braised cabbage. Prep time: 5 minutes Cooking time: 10 minutes Ingredients:1 small can of pineapple pieces 1/2 onion finely chopped 2 green chillies sliced lengthwise 5-6 curry leaves (optional) 1 teaspoon crushed fresh ginger 1/2 teaspoon of cummin seeds 1/2 teaspoon black mustard seeds 1 tablespoon vegetable oil 1/2 teaspoon sugar Pinch of salt 2 tablespoons desiccated coconut 1/2 cup of water Method: Heat oil in pan over medium heat, add cummin seeds and mustard seeds and cook until just fragrant, watch not to burn seeds, then add onions and chillies and cook until onion is translucent. Add crushed ginger, pinch of salt, sugar and pineapple and heat, then add water and desiccated coconut, cooking until water reduces. Take off heat and allow to cool to room temperature before …

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Luke Nguyen inspired Split King Prawns

A few years ago I was gifted Luke Nguyen’s France cookbook which has some great cross-cultural French and Vietnamese recipes in it. My version of this recipe is easy and great for entertaining if you do the prep beforehand as it just requires quick shallow frying at the end, Splitting and flattening the king prawns before marinating them allows the flavours of the marinade to be absorbed by the prawns. The addition of fish sauce to the marinade brings out the “prawnness” in the prawns when they are cooked, and using butter as well as oil to fry them in makes them super tasty. In my simpler version, I don’t have some of the “fancier” ingredients such as kaffir lime leaves and perilla leaves which are a bit harder to get hold of. I substitute parsley or coriander to garnish, and add lime juice at the end. I also don’t bother to make the suggested vietnamese dipping sauce which is made from more fish sauce and lime juice as the juices from the pan are …

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Thai style Sweet potato noodles and #beef #stir fry, #sweetpotatonoodles

We are trying to cut down on carbs and have been experimenting with the great range of vegetable products now available in supermarkets (Coles and Woolworths in Australia) to replace noodles and rice such as zucchini spaghetti, cauliflower rice and sweet potato noodles. Now you don’t have to even make them yourself. This stir fry combining the sweetness of the noodles with thinly sliced beef and Thai flavours of fish sauce, oyster sauce, garlic, white pepper and chilli with capsicum, carrots and spinach was delicious. The sweet potato noodles were an excellent replacement for rice noodles. Ready in under half an hour, it’s a great option for a quick, healthy weekday meal. Prep time: 10 minutes Cooking time: 10 minutes Ingredients: 1 onion, finely sliced 1 small carrot diced 1/2 red capsicum diced 1 packet fresh sweet potato noodles (250g) 2 cups baby spinach leaves Handful of coriander chopped 400g beef sliced for stir fry 1/2 tablespoon oyster sauce 1 tablespoon fish sauce 1 teaspoon white pepper 1 teaspoon white sugar 2 teaspoons Thai red …

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Roasted Cabbage “Steaks” with cheese and onion topping

I had never thought of doing this before nor had I tried it anywhere but I can guarantee that roasted cabbage steaks is now going to be firmly on our regular menu at home. Slice the cabbage into thickish slices, keeping the stalk intact to hold the steak together, cut a bit off the ends so the ends can lie flat. This first time I basted the “steaks” with a mixture of garlic, chilli and olive oil and roasted them until crispy for half an hour or so at 200 degrees Celsius, then topped with grated cheddar and finely sliced onions and grilled the tops until the onion was cooked and cheese well melted. Absolutely delicious and a great substitute for carbs with dinner. I am already thinking about other basted and toppings for future versions.

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Tasty, Thai Thali, #Penastanan, #ubud

We are staying in a Villa in Penastanan Village just outside of Ubud for a few weeks. Of course, Ubud is filled to the brim with great restaurants, but sometimes when we are feeling particularly lazy on our holidays we love being able to just wander up the path to a local Warung in our neighbourhood. Penastanan is blessed with many of these. And now we have Thai Thali to add to the list! Just 3 days ago the newly refreshed and branded Thai Thali Warung had sprung open. (Felt like it appeared overnight!) it is just down the lane (gang) behind the D’Omah/Wayan Juice shop off Jalan Penastanan Kelod. Look/ask for the directions to Gajah Biru Villas and Spa and you will find it opposite there. Here’s a map with my rudimentary markings! We had also snuck in for a quick lunch the other day and tried items from their Indian vegetarian light meals menu. Their Puri (puffy fried Indian bread) and Alu Prantha (Indian bread stuffed with lightly spiced potato mixture) both served …

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3 Cheers for Three Monkeys Cafe, #Ubud

Three Monkeys Cafe in Ubud is set in the middle of Monkey Forest Road’s shopping strip but when you step inside it is an oasis of coolness and peace on the edge of a small rice field that has been preserved. Established by Australian Italian chef Karli Sary, it features a wide ranging menu inspired by her family heritage and travels including Italian pizza, pasta and salad Turkish and Greek favourites, as well as Balinese specialities, catering to many tastes. Recommended to us by our friend and renowned Australian chef Janni Kyrtsis with who is friends with Karli, we enjoyed the setting, the service and a delicious lunch. We had delicious Tiropita cheese pastries with a thyme flavoured honey sauce and watermelon salad with feta, almonds and mint to start. And then tried the Bebek Betutu(grilled Balinese duck) and Beef Rendang, both authentic and redolent with Indonesian spices. A great spot to stop by if you are shopping on Monkey Forest Road and only a ten minute walk from the main Ubud market.

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Superb tastes from across the Indonesian Archipelago – #Nusantara, #Ubud

“Nusantara is the Malayo-Polynesian name of Maritime Southeast Asia. It is a Javanese term which literally means “archipelago” in Old Javanese.[1] In Indonesia it is generally taken to mean the Indonesian archipelago..” Wikipedia In Ubud, Nusantara is synonymous with a super delicious menu representing the flavours and favourite dishes from across Indonesia. With a superb range of sambals to accompany the small and large sharing plates, the menu gives diners the opportunity to try many regional dishes not traditionally offered restaurants. The experience begins with a mixed sharing plate of sambals and salads to start with. The “Berbagi Rasa” (tasting plate) is accompanied by a card explaining all the different tastes on offer. I thought the Bakwan Keladi -deep fried yam with spices, padjri – grilled pineapple in a tangy tamarind sauce and Manisan Mannga – unripe mango marinated with sugar, chillies and lime juice were a standout. Great way to get our plates ready for the taste sensations to come. We followed this with 3 small plates and 4 large plates (group of 5 of us) including delicious stir fried banana blossom, …

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Go for Goreng at Bubu’s, Penestanan

Fried and roasted chicken has had a resurgence the world over. It is on menus from New York to Sydney to Bali in one form or another …southern fried chicken, chicken karaage, chicken popcorn etc… Ayam Goreng or Fried Chicken is of course an absolute Indonesian staple and classic. Unlike Southern Fried Chicken, it is not cooked in batter but marinated and most often twice cooked in a rich mix of spices. The crispy fried floss mixture known as “kremes” served with it is traditionally made by adding extra grated galangal or coconut while frying. The Ayam Goreng at Bubu’s Warung in Penestanan has a definite Balinese twist marinated in Balinese spices and with grated coconut to add crunch to the kremes…or “fried floss” that accompanies the chicken making it super tasty. Next time we go I am going to see if they will share the recipe with me! We always also ask for Balinese Sambal Matah which they freshly make – a hot and tangy combo of eschallots, lemongrass, chilli and coconut oil that …

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Baked Eggs with Merguez Sausages and Chilli

Looking for a spicy start to the new year? Here’s my take on middle-eastern eggs with Lamb Merguez sausages made at our local butcher. (Nick’s Meats at Edgecliff Shopping. Centre for those of you who live in Sydney.) Prep time: 5 minutes Cooking time: 30 minutes Ingredients (2 servings) 3 large merguez sausages 1 red onion halved then sliced 1/2 teaspoon cummin powder 2 cloves of garlic thinly sliced 1-red chillies finely chopped 1-2 tomatoes halved or if using only one, then cut into 4 thick slices 4 teaspoons butter Olive oil Salt coriander to garnish Pita bread or tortillas to serve Method: 1. Cook merguez sausages in a frying pan on medium heat 10-15 minutes until cooked.Rest and then cut into thick diagonal slices. 2. meanwhile heat 2-3 tablespoons of oilive oil in a separate frying pan, then fry garlic until crispy, add onions and chillies and fry until onions are slightly caramelised and translucent. 3. Remove onions and add tomatoes to the same pan, adding a bit more oilive oil if needed. sprinkle …

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Tomato Curry Sauce ..with hard boiled eggs

Simple but very satisfying! Having tomato curry sauce (or tomato chutney as it is sometimes referred to) in the freezer means you can quickly whip up all sorts of easy meals using the sauce as a base. Just add boiled eggs or meatballs or a tin of beans and hey presto! Dinner is served. Here’s the recipe for the sauce. Tomato Curry Sauce Ingredients: 2 large onions finely diced 5 large fresh ripe tomatoes diced 400g can of diced tomatoes 1 handful of curry leaves 1.5 teaspoon cummin seeds 2 sticks of cinnamon (preferabley cinnamon bark available in Indian grocers but quills are fine if not) 5 cloves of garlic and equal amount of fresh ginger peeled 1 teaspoon chilli powder 1 teaspoon turmeric powder 1.5 teaspoons cummin powder 1 teaspoon salt (or to your taste) 1 teaspoon sugar 2 cups chicken stock (or water) Coriander to garnish Vegetable oil Method: Heat vegetable oil in medium size heavy based pan which has a lid Add cummin seeds, curry leaves and cinnamon sticks and heat gently …

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Hurry into Uncle Chop Chop, NYC

Chop chop” means “hurry” and suggests that something should be done now and without delay. Uncle Chop Chop is one of the hottest new restaurants in New York that is already attracting 5 star reviews from early visitors for very good reason. Opened by two brothers from Australia, Callum and Morgan, Uncle Chop Chop is a laid-back but sophisticated take on Asian Fusion in the heart of West Village. Uncle Chop, Chop – 7 Cornelia Street, NYC https://www.unclechopchopnyc.com The atmosphere is one of a buzzy buzzy Asian “chophouse” and bar and the style reflects the charming, laid-back hospitality of Australians. Here you can enjoy great food in a warm and relaxed atmosphere. Great for groups of friends! The menu is a superb mix of salads, grills, appetisers and curries with the freshest ingredients and scintillating flavours. The accompanying sauces, jams and broths are perfectly balanced and add just the right touch of spice. Dishes are generous and designed to share allowing diners to sample a wide range of the menu. Another reason why it is great for …

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Vietnamese turmeric and dill fish – Ca Ca La Vong at home –

When we were in Hanoi recently we visited the 200 year old restaurant Ca Ca La Vong to try their famed eponymous fish dish. We went to the original restaurant climbing up a ladder- like wooden staircase to reach the upstairs dining room:filled to the brim with locals and tourists enjoying the only dish offered on the menu. Fish flavoured with turmeric, ginger and garlic and then sautéed with dill and onions, it was simple but absolutely delicious. The fish is brought sizzling on a gas cooktop to the table and fresh herbs are added before serving yourself with rice noodles, peanuts and spicy sauce. Of course I had to try to recreate it at home which I did last night with some success. I trawled a few versions of the recipe online, including one from Anthony Bourdain, I settled for a hybrid. We also didn’t have rice noodles at home so I served with steamed jasmine rice …just as good. Here are some pictures from the restaurant itself: And here is my recipe: Prep …

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Hoi An’s Miss Lien Thao tops street food stakes

We found numerous recommendations for Miss Lien Thao’s street food stall on Trip Advisor and online so headed out from Hoi An’s bustling old quarter, across the Japanese Covered Bridge to find out for ourselves. The area across the bridge is known as An Hoi island and is where the night markets full more stalls selling cheap souvenirs, touristy bars and restaurants are located. We walked along the Hoai riverside which is all lit up with lanterns and light installations, away from the hustle and bustle to find a quieter row of street food stalls tucked at the end of the point. Here locals and streetwise tourists were tucking in to delicious local food at local prices. Miss Lien Thao herself welcomed us warmly and we were immediately seated at the end of a long communal eating table, sharing with another Australian family who were already tucking in to delicious looking dishes. The menu is enticing and we wanted to try local specialities…so ordered white rose dumplings, fried “open wontons”, beef noodles, stir fried chicken …

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Roasted Cauliflower, Orange and Baby Spinach Salad

I could just eat a bowl of this salad on it’s own, but it was also delicious with orange glazed Salmon Fillets for dinner. The various elements – the caramelisation of the fried onion mixture, bite of the chilli, crunchiness of toasted almonds and sweetness of the oranges – result in a mouth-watering fusion of flavours and textures. Prep time: 5 minutes. Cooking time: 40 minutes Ingredients: Roasted Cauliflower 1/2 Head of cauliflower 1 teaspoon cumin powder 1/2 teaspoon salt 2 tablespoons olive oil Onion Mixture 1 large brown onion, finely sliced 1-2 red chillies sliced 2 cloves garlic crushed 2-3 tablespoons olive oil Salad ingredients 2 cups baby spinach 1/2 cup almond flakes 1 orange peeled and separated into segments, seeds removed 1/4 cup coriander or mint leaves roughly chopped Salt and pepper to taste Method: 1. Pre-heat oven to 180 degrees Celsius. 2. Remove outer leaves from cauliflower. 3. Mix together olive oil, cumin powder and salt. Rub this mixture all over the cauliflower. 4. Roast cauliflower for 25-30 minutes until cooked through …

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Indian Green Pork Curry with beans

This curry is inspired by Lamb and Spinach – another “green” curry that is a family favourite. The mint and coriander meld with the pork and other spices to create a deliciously fragrant curry. I add green beans for additional “greenness” and serve sprinkled with shards of fresh ginger for added zing, with basmati rice and sweet mango chutney. Prep time: 20 minutes Cooking time: 1 hr 10 minutes Ingredients: 500g pork shoulder diced (with or without bones) 1/2 cup white vinegar 3 tablespoons vegetable oil 1 large onion diced 5 cloves garlic and equal amount ginger 2 fresh red chillies Handful of curry leaves 2 sticks cinnamon (preferably bark) 3 cardamom pods 3 dried red chillies 1 teaspoon panch phoran (Indian Five Spice Mix) 1 teaspoon turmeric 1 teaspoon cummin powder 1 bunch coriander 1 bunch mint 1 teaspoon salt 2-3 cups water or chicken stock Extra ginger cut into fine strips and coriander leaves for garnish Method: 1. Place pork in a bowl and pour over vinegar and 1/2 teaspoon salt, set aside …

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Twice cooked Szechuan Chicken

As a cold snap hits Sydney and winter settles in, this twice cooked Szechuan Chicken will give you just the right combination of heat and spice to warm things up. Whilst it might look frighteningly hot, the combination of Szechuan peppercorns, cayenne pepper, large sweet peppers, and dried chillies somehow combine into a delicious warm sweet spiciness rather than mouth-numbing torture! You can of course adjust the amount of heat by reducing the amount of Szechuan pepper, cayenne pepper and dried chillies you use but I would highly recommend trying this adapted recipe of mine to experience a more authentic version of the real thing. I also like using a combination of thigh fillet pieces with some small pieces of bone-in chicken such as small chicken wings but this is optional. Prep time: 30 minutes Cooking time: 35 minutes 500g skinless thigh fillets cut into pieces 2-3 small chicken wings cut into half 1 tablespoon Shaoxing cooking wine 1 tablespoon soy sauce 1/2 cup cornflour 1 teaspoon cayenne powder 1 teaspoon Szechuan peppercorns, dry roasted …

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