1 tablespoon oil of your choice.
1 tablespoon soy sauce
3 small red chillies
1 cup coriander leaves
1 cup Vietnamese mint
1/2 cup chopped basil
3 cloves garlic
1 brown onion chopped
3 kaffir lime leaves
1 kaffir lime - juice the lime and and grate the peel.
1 long stalk of lemongrass
1 inch piece of galangal roughly chopped
1/2 flat teaspoon turmeric powder
1/2 flat teaspoon cumin powder
1/2 flat teaspoon coriander powder
100 millilitres of coconut cream
1200 millilitres water
1 small zucchini chopped into 2cm cubes
2 cups stir fry vegies (broccoli, capsicum, baby corn, carrots and beans used)(frozen is ok)
10 snow peas
2 cubed potatoes
200grams of marinated tofu cubed
400 grams of soft Udon noodles
Blend the chillies, coriander, mint, garlic, onion and galangal until they form a rough paste. Bash the lemongrass stalk and set aside.
In a large saucepan heat the oil on a low heat.
Add the cumin, coriander and turmeric powder and gently heat the spices on a simmering stove for 2 minutes. Add the blended paste and combine thoroughly. Cook for 5 minutes on a gentle heat stirring constantly.
Add the coconut cream and soy sauce and stir until combined, then add the lime leaves and juice and vegetables except the beans and snow peas.
Place the lemongrass stalk in the sauce pan.
Cook for 7 minutes until the potatoes are al dente (cooked but with a firmness).
Add the basil, tofu, noodles, beans and snow peas and cook for 3 minutes.
Serve hot in a soup bowl garnished with coriander and basil leaves.
1 cup of basmati rice
250 grams marinated tofu diced into 1cm cubes
1 cup frozen peas
1 cup frozen stir fry vegetables or mixed vegetables
1 spring onion
3 medium mushroom chopped.
1/2 teaspoon chilli flakes
1 tablespoon olive oil
Salt and pepper to taste
Place the rice in a saucepan with 3 cups of water and bring to the boil. Turn down the heat to low cover the saucepan and continue to cook until all the water is absorbed. Turn off the stove, fluff the rice with a fork and let it cool.
In a large frying-pan heat the oil on a medium heat.
Add the onion leeks and chilli and fry for 3 minutes.
Add the other vegetables and cook for 5 more minutes.
Reduce the heat to low.
Move the vegetables to the side and crack in the eggs add salt and pepper to the eggs and scramble them. Mix the scrambled eggs into the other vegetables. Add the tofu and cook for 3 more minutes. Then add the cooled rice and combine thoroughly with the rest of the mixture. Continue stirring gently for 3- 5 minutes. Add more salt and pepper to your taste.
Serve hot by itself or as an accompaniment with your favourite curries or other dishes.
2 teaspoons salt
1 teaspoons cracked pepper
1 heaped teaspoon of pesto
Grated zest and juice of 2 limes
100 grams grated cheddar cheese
2 tablespoons garlic chives chopped
1 teaspoon minced garlic
2 tablespoons olive oil
Fill a saucepan half way with water, add 2 teaspoons of salt and 1 tablespoon of olive oil and bring it to the boil.
And the pasta and cook for 5 minutes.
On a low stove heat one tablespoon of olive oil in a fry pan and add the garlic, garlic chives (save a little for the garnish), lime juice, 1 teaspoon of lime zest and pesto. Turn off the heat.
Beat one egg with a tablespoon of water and add to the fry pan stirring constantly until it forms a creamy sauce.
When the pasta is cooked add it to the saucepan. Keep half a cup of the pasta water to add to the saucepan as you toss the pasta in the sauce.
Finish with cracked pepper and grated cheese, toss and serve hot with more cracked pepper, grated cheese, lime zest and garlic chives to garnish.
1.5 cups of Basmati Rice
Place all the ingredients in a saucepan and bring to the boil.
Turn the heat a very low simmer and put the lid on the saucepan.
Cook for 10minutes until the rice has absorbed the water and is fluffy.
Fluff the rice with a fork.
Turn the heat off and serve hot
150 grams of dry rice vermicelli noodles (cut or break them into smaller lengths)
1 small carrot peeled and diced
1 medium sized onion peeled and diced
200 grams of green beans topped, tailed and chopped into 1 inch size pieces
2 kaffir lime leaves
1 tablespoon of peanut butter (pure ground peanuts used)
1 tablespoon of home made hummus (see recipe below)
2 tablespoons of soy sauce
juice of one small lime
1 tablespoon of olive oil
1/2 cup of drinking coconut milk
Heat the olive oil in a frying pan on a medium heat for 2 minutes, add the onions and fry them for 2 minutes.
Add the other vegetables and continue to fry for 5 minutes.
Place the noodles in a large bowl and cover with boiling water.
Add the other ingredients to the frying pan, stir, cover and cook on a low heat for 5 minutes.
Drain the noodles and add them to the frying pan, tossing them gently until they are evenly coated in the sauce.
Cook for another 2 minutes. Turn the heat off and serve hot.
1 cup Basmati rice
3 cups water
3 cups mixed vegetables (corn, peas, mushrooms and zucchini used or 1 cup of frozen or fresh mixed vegetables is ok)
1 large onion diced
50 grams minced garlic
1/2 teaspoon turmeric powder
1 teaspoon each of chilli, corriander and cumin powders
1 cardamon pod
5 cm stick of cinnamon
1/2 cup chopped fresh corriander
1/2 cup chopped fresh mint
1 tablespoon vegetable oil
Preheat the oven to 180 degrees celcius.
Power the cloves, cinnamon and cardamom in a mortar and pestal or spice grinder until finely ground and combine with the other spices.
Heat all the spices on a low heat for 30seconds then add the oil, onion, garlic, herbs and fry for 3 minutes until well combined.
Add the remaining vegetables and cook for another 3 minutes.
Add the rice and combine well.
Cover with the water until all the ingredients are covered by 1cm of water and cook for 5 minutes.
Transfer to a deep baking pot and place in the oven for 30 minutes or until the rice is cooked through.
When cooked fluff the rice with a fork and serve.