Chuchi is a thick seafood dish that uses a light red curry paste that contains no dry spices. Any of the following seafood suggestions work well: Fillets or steaks cut from large mackerel, kingfish or tuna; fillets of ling, barramundi, snapper; shrimp or scallops. 1 cup (250 ml) thick coconut milk 2-3 tablespoons Red Curry [...]
A good way to minimise clean-ups, the soy sauce marinated chicken is wrapped with parchment paper, along with some vegetables, and baked in the oven. Open the wonderful parcel on a plate and dispose everything once you are done! It’s best to marinate the chicken the night before and serve this with steamed rice. Serves [...]
Ingredients For the ceviche * 7.5 cm piece ginger * 2 limes, zest and juice * 2 vanilla pods, seeds only * 150ml olive oil * 4x125g halibut fillets, skin on To serve * 50 soya beans, (frozen ones work well) * 1 lotus root * handful shiso cress * 4 tomatoes * ketjap manis, [...]
** Special Thanks: Max T. Stever ** Ingredients for Vegetable Tofu Nimono (serves 3) 100g Carrot (3.53 oz) 100g Boiled Bamboo Shoot (3.53 oz) 30g Kombu Kelp that was used for making Dashi Stock (1.06 oz) 100g Renkon – Lotus Root (3.53 oz) 200g Satoimo Potatoes (0.441 lb) 100g Konnyaku – Konjac (3.53 oz) 75g [...]
INGREDIENTS: 2 tablespoons vegetable oil 3 cloves garlic, finely chopped 1/2 cup finely chopped shallots 1/4 cup sliced fresh pork belly or pancetta 1/3 cup finely chopped lemongrass 1/2 cup shrimp, peeled and washed 1/2 teaspoon creacked black pepper 1 cup water 10 ounces salted fish (mam sac) 10 ounces snake-head mullet 2 small red [...]
INGREDIENTS: 6 cups beef stock 1 pound fresh lotus root, peeled and cut into thin rounds coarse sea salt freshly ground white pepper 1 cup shredded cooked oxtail meat (from making stock) 1/4 cup julienned holy basil leaves 1 Pour the beef stock into a pot and bring to a gentle boil over medium heat. [...]
Of all the annual holidays in Japan, the New Year (o-shogatsu) is often spoken of as the “most Japanese” of celebrations. With a history reaching back a thousand years, the traditional New Year’s celebration is sprinkled with symbolism, and that symbolism is particularly evident in typical New Year’s food. “Osechi ryori” is what most people [...]
