Kecap Manis
Aug 18th, 2008 by Susan
Kecap Manis - A thick, dark, sweet soy sauce often used in Indonesian and Malaysian cooking. If it is not available, simply stir a little soft brown sugar into regular soy sauce until it dissolves.
101 Cooking Recipes Blog
Aug 18th, 2008 by Susan
Kecap Manis - A thick, dark, sweet soy sauce often used in Indonesian and Malaysian cooking. If it is not available, simply stir a little soft brown sugar into regular soy sauce until it dissolves.
Jul 21st, 2008 by Susan
Place 3 x 300g (9.7 oz) cans of rinsed and drained chickpeas in a food processor, with 1/4 cup (60ml / 2 fl oz) each of lemon juice and olive oil, and 2 crushed cloves of garlic. Add 2 tbsp tahini; process until combined. Add enough water (about 1/4 cup or 60ml / 2 fl oz) to make a smooth dip. Season with 1/2 tsp ground cumin and salt and pepper. Transfer to a serving bowl; drizzle with a little virgin olive oil. Refrigerate for up to 2 days.
Jul 16th, 2008 by Susan
Fresh Spring Rolls Recipe
For lemon coriander dipping sauce:
3/4 cup (185ml / 5 fl oz) water
1/2 chicken stock
1 tsp honey juice and grated rind of 1 lemon
1 tbsp soy sauce
1 tsp chopped fresh coriander
3 carrots, peeled
1 red capsicum
2 zucchini
2 spring onions
1 egg white, lightly beaten
1/3 cup (10g / 1/3 oz) coriander leaves
10 sheets (17cm / 7 inch diameter) rice paper
1. To make sauce - Combine water, stock cube, honey, juice and rind, and soy sauce in a pan. Simmer until half the liquid evaporates. Remove from heat and strain; add coriander. Cover and chill.
2. Slice the carrots, capsicum, zucchini and spring onions into very fine julienne strips. Place in a bowl; add egg white and coriander.
3. Soak each rice paper sheet in warm water for 1 minute until soft, then drain; place on a cloth. Put a little of the vegetable mixture on each sheet. Fold in ends and roll up. Place in a single layer in a steamer. Cover and cook over simmering water for 7 minutes, or until heated through. Serve with sauce; garnish with spring onions and red capsicum, if you like.
Do ahead - Prepare rolls 2 hours ahead and keep, covered, in refrigerator. Cook just before serving.
Makes 10
Jul 8th, 2008 by Susan
Oyster Sauce - A thick, salty sauce made from dried oysters, used for both flavor and color. Store in the refrigerator once opened. Vegetarian oyster sauce has a similar taste and is made using mushrooms as its flavor base instead of oysters
Jun 28th, 2008 by Susan
Ingredients:
8 small squid
100g prawns (shelled and chopped)
40g beansprouts (chopped)
1 stalk coriander leaves, 1 stalk mint leaves (all finely chopped)
4 tbsp sesame seeds
15ml nampla / fish sauce
4 cili padi / bird’s eye, 3cm ginger (all chopped)
50ml fish stock
Method:
Clean squids and set aside. Combine prawns, tentacles of squids, beansprouts, coriander and mint leaves, lemon grass, sesame seeds, nampla, cili padi and ginger. Mix well.
Stuff squids with the mixture and arrange in a glass casserole dish. Pour fish stock on stuffed squids. Bake in a preheated oven at 180C until squids are tender. Slice and serve.
Serves 4