*Prawns in Coconut Milk
Country of origin: The Philippines
Cooking with coconut milk, and finishing with coconut cream produces this delicious sensational creamy rich prawn dish. The fat in the prawn heads, or sugpo enhance the flavours of the creamy sauce and add a slight red-orange tinge to the sauce.
600g tiger prawns (large)
4-6 cloves garlic
1 thumb-sized fresh ginger
240ml coconut cream (kakang gata)
480ml coconut milk (gata)
1/2 tsp black peppercorns
180ml apple cider vinegar (or white vinegar)
2-3 green finger chilli
1 tsp sea-salt
1 sprig fresh chilli leaves
Wash prawns, peel shell off but keep the heads and tails intact, just trim off the whiskers.
Crush, peel and mince the garlic.
Peel and slice the ginger into thin 1/2 cm rounds.
If possible use mature coconuts and extract into cream and milk. If not simply get a 240ml can of coconut cream and 2 cans of 240ml coconut milk. (Ayam Brand).
Crack the black peppercorns.
In a pot, combine garlic, ginger, coconut milk, peppercorns and vinegar. Simmer for about 2mins over medium heat, then remove from heat.
Add the prawns and season with the sea-salt.
When the prawns turns red, add the finger chilli and coconut cream.
Simmer for about 1 minute until the sauce has thickened slightly.
Add the child leaves and serve immediately with steamed long-grain basmati rice. Garnish with additional fresh chilli leaves.
The secret to this dish is the last minute addition of the coconut cream. Prawns lose their firmness when over-cooked, so remember to add the prawns last just before serving.
Peeling the shell off make the prawns easier to eat, but leave the head on to add flavour to the coconut sauce.
Country of origin: Malaysia
Curry fish head is still a very popular dish today among most Malaysians and Singaporeans. From South Indian origins, various ethnic groups of the Malay Peninsula have added their own touch to this exotic dish. Truly, this is another sensational spicy hot curry dish that will relish your palate…
1.5 kg large fish head (choose a large white fish like snapper or grouper)
100g tamarind concentrate or 2 tbsp tamarind purée
2 tbsp peanut or Olive oil
1 cup loosely packed curry leaves
250g okra – stalks trimmed
½ whole pineapple – peeled, cored, cut into 2 cm cubes
2 red tomatoes – cored and quartered
1 capsicum – cored and quartered or smaller
4-5 fried tow-foo – halves
2-3 egg plants – cut into lengthwise strips
1-2 stalk lemon grass – bruised, cut into 12 cm length
3-4 kaffir lime leaves
200ml coconut cream
1 tsp caster sugar
1 lime – halved
FISH CURRY POWDER
1½ tbsp ground coriander
1 tbsp ground cumin
1-2 tsp hot chilli powder
1-2 tsp ground turmeric
½ tsp white pepper
REMPAH (Spice Paste)
3 large onions – chopped into chunks
3 garlic cloves – chopped finely
1 fresh turmeric - grated finely
1 stalk lemon grass – finely chopped using processor
5 red bird's-eye hot chillies – split lengthwise, seeded
1 tbsp grated ginger
1-2 tbsp galangal grated
1 tbsp shrimp paste (belachan) or 2 tbsp fish sauce
For the fish curry powder, combine all the ingredients in a bowl and mix well.
REMPAH PASTE: process all the ingredients together in a food processor or blender to a smooth paste, adding a little water as necessary for the processor/blender to work.
If using fish head, wash well to remove any traces of blood and pat dry. Rub fish head or fillets with 1 tbsp fish curry powder and set aside. Place tamarind in a heatproof bowl and pour over 500 ml hot water. Allow to steep for 15 minutes, then squeeze out and reserve liquid from tamarind. (If using tamarind purée without the seeds, just stir it through the water until dissolved.)
Meanwhile, heat the oil in a wok and sear the fish head on both sides until browned, then remove and set aside. Add the rempah and remaining curry powder to the wok and fry for about 5 minutes until the oil separates from the paste, then stir through curry leaves.
Add okra to the wok and fry for 2 minutes, then add pineapple, eggplants, tomatoes, capsicums, tow-foo and kaffir lime leaves, lemon grass and cook for 3 minutes. Add coconut cream, tamarind liquid, ¼ tsp salt and sugar, and bring to the boil.
Add fish head, cover with the sauce and add some water if there is not enough liquid. Bring to the boil again, then turn off heat and cover wok. Allow fish to stand, turning halfway, for 20 minutes to cook through, then squeeze over lime juice, stir gently so as not to break up the fish head.
Serve hot with steam rice, garnish with coriander and lime slices.View full product details
Country of origin: Spain
Serve with a leafy refreshing salad, a loaf of crusty bread, and a bottle of dry white wine and enjoy one of the best main dishes in the world. If the shellfish described below are not fresh or readily available, sauteed chunks of lobsters are an excellent alternative.
Olive oil for sautéing
8 – 10 large tiger prawns, shelled & deveined
680g squid, cleaned, tentacles separated from bodies (sliced into 1cm width rings)
450g lean pork, cut into 1cm cubes
4 boned chicken thighs
4 boned chicken breast halves
450g pork Spanish-style chorizo sausages, sliced into 6mm thick rounds
1 ½ cups finely chopped yellow onion
6 green onions, including green tops, sliced
2 red sweet peppers, cut into lengthwise thin julienne
2 tbsp minced garlic
2 cups peeled, chopped ripe red tomatoes
¼ cup minced fresh Italian parsley
3 cups short-grain white rice
5 cups homemade chicken stock , or packed chicken broth
1 tsp saffron threads, dissolved in ½ cup dry white wine
Freshly ground black pepper
24 small clams, scrubbed and steamed until opened
24 mussels, scrubbed, debearded, and steamed until opened
Asparagus tips, cooked crisp-tender, for garnish
Roasted red sweet pepper strips for garnish
Heat 2 tbsp of the olive oil in a paella pan or large cast iron skillet over medium-high heat. Add the prawns and sauté just until it turns orangy-pink on the outside and prawn meat looks opaque, about 3 mins, remove and reserve. Add olive oil, a little at a time, as needed and add the squid rings and tentacles and sauté until well browned, about 10 mins, remove and reserve. Add the pork and sauté until well browned, about 10 mins, remove and reserve. Add the chicken pieces and sauté until golden, about 10 mins, remove and reserve. Add the chorizo-sausages and sauté until browned, remove and reserve.
Reduce heat to medium and pour enough olive oil about ¼ cup into the pan. Add the yellow onion, green onions, and sweet peppers and sauté until very soft and golden, about 15 mins. Add the garlic, tomatoes, and parsley and cook until liquid has evaporated, about 10 mins.
Wash rice and drain out all the water. Heat the stock or broth to simmering, reserve.
Add the drained rice to the paella pan and sauté until all grains are well coated, about 3 mins. Add the reserved squid, pork, chicken, and sausage. Stir in the saffron-infused wine, the hot stock or broth, and salt and black pepper to taste. Reduce the heat to low and simmer, gently stirring occasionally, until the liquid is absorbed, about 20 mins. About 5 mins before the rice is done, arrange the reserved prawns, clams, and mussels on the top.
Remove from the heat and let it stand 10 mins before serving. Garnish with the asparagus and sweet pepper strips.
Serves 8 – 10 people.View full product details
Country of origin: Australia
COOKING TIME: 30 – 40 mins
1 x 1.6kg whole chicken
Marinade: Thyme, oregano & citrus
1 orange, finely grated zest, no pith
1 lime, finely grated zest, no pith
1 cup fresh orange juice
1 tbsp fresh lime juice
1/3 cup balsamic vinegar
1/2 cup olive oil
6 cloves garlic, finely chopped
3 sprigs fresh thyme leaves, chopped
2 sprigs fresh oregano leaves, chopped
Sea salt, with freshly ground black pepper
Mix all marinate ingredients together and season to taste.
Remove the backbone from the chicken and discard. Flip chicken over so that breast side is facing up, and press down to flatten, breaking breast bone.
Place marinade and chicken in a large bowl and toss so that the marinade covers the entire chicken. Cover and refrigerate for 6 hours or overnight.
Preheat oven to 180C
Place chicken onto an oven tray and drizzle over with marinade.
Roast chicken in oven for about 30-40 minutes until chicken is just cooked, glazing chicken while still roasting. Once cooked, remove chicken from pan and set aside to rest.
Drain off juices from roasting pan into a saucepan, skim off fat and reduce slightly until the consistency of light gravy. Strain and discard solids.
Pour gravy over the roasted chicken, and serve immediately along with some blanched green beans, baby broccoli and some roasted baby carrots.
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