Sunday, November 9, 2014

Not Quite Anzacs

11/2 cups wholemeal spelt flour
1 1/2 cups of rolled oats
1/4 cup of brown sugar (or coconut sugar)
2/3 cup of shredded coconut
3 tbs of honey (or agave syrup) 
80g unsalted butter (or coconut butter)
1 tsp bicarb soda 
2 tbs boiling water
1/2 cup of peeled (discard the skin) and grated zucchini 

Friday, October 31, 2014

Vit Quay (Roast Duck)

Duck , about 2.25 kg in weight
90g Fresh root ginger, peeled, roughly chopped and lightly crushed
4 cloves Garlic, peeled and crushed
1 stalk Lemon grass, halved and crushed
4 Spring onions (scallions), halved and crushed

80 ml Nuoc mam
30 ml Soy sauce
30 ml Honey
15 ml Five-spice powder
5 ml Ground ginger

Ginger dipping sauce, nuoc mam gung
Pickled vegetables and salad leaves, to serve

Sunday, October 12, 2014

Impossible Pumpkin Pie

2 cups of puree pumpkin

1/2 cup brown sugar
4 egg yolks, lightly beaten
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
4 egg whites
2 tablespoons of gluten free flour

Saturday, September 27, 2014

Bánh mì

1/4 cup Asian fish sauce
1 tablespoon honey
2 tablespoons sugar
1 teaspoon freshly ground pepper
6 scallions, white and tender green parts only, thinly sliced
2 garlic cloves, thinly sliced
1 1/2 pounds pork tenderloin, thinly sliced
Vegetable oil, for grilling

Six 8-inch-long rolls or 2 baguettes, cut into 8-inch lengths and split
Hoisin sauce and Sriracha chile sauce
1/2 seedless cucumber, cut into 2-by-1/2-inch matchsticks
1 1/2 loosely packed cups cilantro sprigs

Pickled carrot
80 ml(⅓ cup) white vinegar
75 g(⅓ cup) white sugar
1 large carrot, peeled, coarsely shredded 

Wednesday, August 27, 2014

Halo Halo

10g green rice flakes
4 young coconuts, (optional)
1 bottle saba bananas in syrup
1 bottle jackfruit in syrup
1 bottle coconut gel
6 cups shaved ice, plus extra to serve
500ml evaporated milk
250g condensed milk

mango ice cream, to serve


Peanut oil
4garlic cloves, finely chopped
1cooked chicken breast, diced
250 g(2 cups) diced cooked pork
250 g(2 cups) diced cooked prawn meat
125 g(1 cup) sliced green beans
115 g(1 cup) fresh bean sprouts, trimmed
250 g(3 ⅓ cups) shredded cabbage
140 g(1 cup) finely diced celery
60 g(½ cup) thinly sliced spring onions
2 tspsalt
1 tspfreshly ground black pepper
2 tbsplight soy sauce
cos(romaine) lettuce leaves, to serve
1quantity egg roll wrappers or 20 spring roll wrappers
oil, for deep-frying

Dipping sauce
75 g(⅓ cup) sugar
60 ml(¼ cup) light soy sauce
250 ml(1 cup) clear chicken stock or water
2 tbspcornflour 
1garlic clove, crushed
¼ tspsalt

Monday, July 7, 2014

Rhubarb and Frangipane Tart

Rhubarb Compote

2 cups fresh chopped rhubarb, washed
Juice and zest of one orange
1/4 cup maple sugar or brown sugar
Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about five minutes. Rhubarb will begin to soften.
Uncover and continue to cook another five minutes. Remove from heat, cool.

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