Recipes from Melbourne

Bak Chok

1. Use minced pork, add oyster sauce and soya sauce, pepper, sesame oil. Leave to marinate for 30 min.

2. If you like, add a little cornflour to make the mixture stick together, add water to cover, then steam the mixture over boiling water.

3. Don't overcook.

4. Alternatively you can use the same mixture for meat balls cooked in a broth soup to use for rice vermiclli. Or use the meat balls for porriage.

Fried bee hoon

1. Cook rice vermicilli in boiling water for 3-4 minutes. Cool in running cold water, drain and set aside.

2. Fry shallots, then fry pork in bite size peices, sliced carrrots and sliced cabbage then add the cooked vermiclli.

3. Add soya sauce and oyster sauce to the vermicilli, amount judged by color, and ladle onto serving plates.

Pumpkin Recipe by Thai housemate

July 17 2002

Recipe by Thai housemate

Ingredients:

Pumpkin, cut into bite-sized pieces
Garlic, a pod, squashed and flatten, then cut into pieces
1 tblspoon oil
Knoor or Maggi seasoning sauce or soya sauce or salt
Salt
Bit of sugar
2 eggs, break into the pumpkin pan after pumpkin has been cooking for 3-4 minutes
water

1. Fry garlic in hot oil for a while, then add the pumpkin pieces. No need to brown the garlic, just add pumpkin almost immediately after you fry the garlic.
2. Cook for 1-2 minutes, then add seasoning sauce and a pinch of salt.
3. After a while add water to cover the pumpkin so that the pumpkin will soften.
4. When the liquid has been reduced somewhat, break 2 eggs into the pan and continue to stir fry.
5. Cook until the water is almost dry and you have a tasty dish of pumpkin!

Jenith's sister in law

1. Cook lentil with a little water -- for 2 persons use a quarter bag or 250 gm. Don't overcook or it will become mushy, and don't undercook or it will taste raw.

2. Separately fry chopped onion with 3-4 cloves minced garlic first until brown, then add 1/4 tsp mustart seed and slightly more cumin seeds. Don't use too much mustard seeds as you only want to get the flovor, not the taste of the seeds in your mouth. That will happen if you use too much mustard or cumin seeds.

3. When fragrant, add the spice mixture to the cooked lentil.

4. Add salt to taste, and a little tumeric dissolved in water, to give the dhal curry the color.

5. When the lentil is more or less done, add coconut milk (not the cream) or substitute with fresh milk. Jenith's sister-in-law also added curry leaves.

Bitter gourd or egg plant

She soaked the bitter gourd or egg-plant (sliced into small pieces) in coconut juice (not the milk) for 1 night before she fry them with garlic.

Vietnamese
Van's Fish in Soya Sauce

1. Boil fish sauce (with some water to dilute a bit) in pot with red chillies, cut into small pieces. Liquid need not cover entire Trevally fish pieces.

2. When fish sauce has been boiled for some 5-10 minutes, add the fresh fish pieces. Boil until fish is cooked.

3. Finally add 1 tblspoon of tomato paste or puree, and continue boiling.

4. After another 3-4 minutes, fish is done.

5. Add some pepper if you like to the dish when adding tomato paste.

Delicious!

Van's Pig Fallaopian Recipe

1. Simply clean fresh pig ovary tubing with 4v squeezed lemon and salt. Leave for 10 minutes. then wash with clean water. The smell should be gone.

2. Boil the pig tubing in a pot of water until cooked. Throw away the water.

3. Slice the pig tubing into bite sized pieces.

Dipping sauce:

2 tbls of liquid or soft shrimp paste.
2 red chilly pardi and 3 cloves garlice. Mince both garlic and chillies.
Stir into the shrimp paste.
Squeeze a quarter lemon into the mixture and mix thoroughly.
Add sugar to balance the saltiness of the shrimp paste.

Enjoy !!

THAI SQUID SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Seafood
Thai

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Squid; clean -- 1" squares
3 Stalks fresh lemon grass -- or 3 tablespoons Dried -- or 1 teaspoon Lemon zest -- grate
4 large Lettuce leaves
1 large Tomato; 8 wedges -- halve each
2 tablespoons Fish sauce
2 tablespoons Lime juice
1 To 2 ts Thai chile paste -- or chile paste or hot -- pepper sauce
2 teaspoons Sugar
2 tablespoons Canola oil
2 Cloves garlic -- mince
2 Thai or jalapeno chiles -- seed, slice thin
1 Onion -- slice thin
1 Cup Fresh mint leaves

Lightly score squares in crosshatch pattern, using sharp knife. Do not cut all
the way through. Cut top 2/3 off each lemon grass stalk and remove roots and
outside leaves. Thinly slice core on diagonal. (If using dried lemon grass, soak
in warm water 20 minutes, then drain.) Place lettuce leaves on platter or salad
plates and arrange tomato wedges on top.
Prepare dressing by whisking together fish sauce, lime juice, chile paste and
sugar in small bowl until smooth. Just before serving, heat wok over high flame.
Swirl in oil. Add garlic, chiles and lemon grass and stir-fry 20 seconds or
until fragrant. Add squid and onions and stir-fry until squid is firm and
opaque, about 1 minute. Stir in 1/2 c mint leaves. Spoon squid mixture over
tomatoes and lettuce leaves. Top with remaining mint leaves and dressing. Serve
at once.

Potato Croquet

Mash potatoes, add mashed cod, 2 tbl coriander

Tamarind Braised Pork

Saute 2-3 cloves of sliced garlic for a few seconds, add 2-3 sliced shallots. Add pork pieces. Fry, then add juice of tamarind, sweeten with palm sugar. Add sliced red chilli. Cover wok and cook stew for 1 hr.

Or

Saute sliced onions with pork that has been mrinaded with light and dark soya sauce. Add shrimp paste (1 ts), tamarind juice, sliced garlic and shallots, palm sugar, sliced chillis, 2 cups water, and braise for 45 min. thicken a little with cornstarch. Garnish with sliced lemon, fried shallots, dried shrimps.

Note: Added dried shrimps and Lee Kum Kee garlic black bean paste.

Mecanese Grilled Chicken Thigh

To the chicken thighs, add 2 tbl satay sauce, 3 tbl minced shallots, 1 ts minced garlic, chinese white wine, stir and mix.

2 fresh bay leaves, sugar, salt, chili seeds, taramind powder, curry powder -- all abt same amount.

Marindade in fridge covered for 4 hrs.

Serve with marinade which is thickened with cornstarch.