The recipes
are reasonably simple and, once you are stocked up on all the key ingredients, it really isn't as daunting as I thought it might be. I went for a trip to "Hong Kong Supermarket" in Clayton with a huge list of ingredients and managed to find everything I was looking for really easily. There are heaps of Asian supermarkets about and I would really recommend giving them a try. The labelling is generally in English and staff members are only too happy to help. I chose Clayton because it is my closest area with Asian supermarkets, but I also know there are good options in Box Hill, Springvale and Glen Waverly. Anyway, if you are feeling adventurous, do give it a try as it is well worth it - don't go with prams though as the aisles are narrow and there are generally hundreds of people trying to shop so it can be a bit manic!So, without further ado, here are the 4 recipes I am going to share with you...
1. Claypot Chicken with Exotic Mushrooms and Pak Choy - Despite the slightly long and daunting list of ingredients, this recipe is so easy and a great Winter Warmer. I didn't have a clay pot so used my Le Creuset pot instead but you could easily use a slow-cooker as well. It is one of those dishes where you basically throw everything in and let it cook itself...brilliant. You can adjust the chili up or down depending on your taste and whether kids will be eating it too. If you don't add too much chili, I feel this is a great dish for the whole family!
2. Steamed Red Curry with Prawns and Pumpkin - I used a bamboo steamer basket to make this recipe. These are cheap and readily available at Asian supermarkets. This recipe is a little more fiddly than the first one, but can be simplified if you use shop-bought red curry paste rather than making your own. I did make my own and it was delicious - better still, I now have several portions of it in the freezer that I can use at a later stage!!!
3. Thai Red Curry Paste - this is a great all-rounder and used in many recipes. It keeps in the fridge for up to 3 weeks or can be frozen in ice-cube trays for up to 6 months. Of course you can cheat and buy a supermarket version but really, where's the fun in that?
3. Five-Spice Honey Pannacotta - this is a really yummy dessert! On my first attempt at this recipe, I followed the recipe book to the letter and, unfortunately, the pannacotta separated. I have now re-written the recipe to add the cream at an earlier stage, as that is what I have always done in the past, and have never had the "separation" problem. This dessert can be served with whatever fresh fruit is in season. It is yummy with fresh berries, peaches or pears. The recipe calls for poached peaches but peaches were not in season when I made it so feel free to use whatever suits!
Clay Pot Chicken with Exotic Mushrooms and Pak Choy
Serves: serves 4-6 people
Prep Time:30 mins
Cooking Time: 20 mins initial prep then 1-2 hours of slow-cooking
Cost: Always difficult to figure out with loads of small quantities of Asian ingredients, but I would say this cost about $20 in total (assuming costing for quantities used, not full purchase of bottles of Shaoxing, soy etc.)
4 Chicken Maryland
2 tablespoons vegetable oil
1 x 5cm piece of cassia bark or cinnamon quill
2 pieces dried tangerine peel
1 large dried chili
4 cardamom pods
4 star anise
2 tablespoons light palm sugar
1 tablespoon ginger, peeled and grated
4 cloves garlic, peeled and minced
4 dried shiitake mushrooms, stems removed, soaked until soft and sliced
1/2 cup Shaoxing wine
1/2 cup light soy sauce
2 tablespoons sweet soy sauce
2 tablespoons oyster sauce
2 cups water
1 bunch pack choy, washed, trimmed and sliced in half
150 gm oyster mushrooms
150 gm enoki mushrooms
2 green spring onions, including some of the green part, trimmed and sliced
Step 1: Preheat oven to 160 degrees
Step 2: Cut the chicken at the joint (or ask your butcher to do this for you if you are lazy like me) and remove any excess fat. Heat oil in fry pan and brown chicken on all sides. Place in a large clay pot, casserole dish or oven-proof pot (or your slow-cooker)
Step 3: In a saucepan, combine cassia bark, tangerine peel, dried chili, cardamom pods, star anise, palm sugar, ginger, garlic, shiitake mushrooms, shaoxing wine, soy sauces, oyster sauce and water. Bring to the boil and simmer for 10 mins. Pour sauce over the chicken pieces, cover and cook in pre-heated oven for 1-1.5 hours (or even longer as it won't end up over-cooked). I would probably guess about 4 hours in the slow-cooker but you might have to experiment a bit. Chicken should be almost falling off the bone when you check it.
Step 4: Remove from oven. At this point you can choose to strain the spices out of the sauce - this is what I did even though the recipe did not suggest it. I just felt it was nicer that way.
Step 5: Add pak choy, oyster and enoki mushrooms. Return to oven until pak choy has wilted (about 10 mins). Garnish with green spring onions and serve at the table from the clay pot.
This dish has beautiful subtle flavours and I was amazed at how yummy it was!!! Definitely worth making a double batch and freezing left-overs!
Steamed Red Curry with Prawns and Pumpkin
Serves: Serves 4
Prep Time: 20 mins (assuming red curry paste made in advance)
Cooking Time: 15-20 mins
Cost: Roughly $25-$30 assuming good quality raw prawns used.
Curry Sauce
2 cups coconut cream
1 tablespoon light palm sugar
2 tablespoons fish sauce
2 eggs, lightly beaten
2-3 tablespoons red curry paste (see below for recipe or you can buy it if you like)
Curry
1 cup thai basil leaves
16 large green prawns, peeled, de-veined, heads and tails removed
2 cups pumpkin, pealed and cut into 5cm pieces. Lightly steam until just soft
8 kaffir lime leaves, finely shredded
curry sauce (above)
1/2 large red chili, de-seeded and cut into fine shreds
handful of coriander leaves for garnish.
Step 1: Make red curry paste (see below)
Step 2: To make curry sauce - Open coconut cream without shaking it and remove thick cream from the top. Reserve cream for garnish. Combine the palm sugar and fish sauce in a bowl, stir to dissolve palm sugar, add the eggs, curry paste and coconut cream.
Step 3: To make the curry: Line a medium steamer basket with banana leaves or baking paper. Layer over the basil leaves, the the prawns and pumpkin. Sprinkle over half the shredded kaffir lime leaves and then the curry sauce. Place basket over a wok (or deep pot) filled with boiling water. Cover and steam over moderate heat for about 15-20 mins. Remove from heat and place basket on a serving plate. Swirl over reserved coconut cream, reserved kaffir lime leaves, chili strips and coriander leaves. Serve with rice.
Red Curry Paste
Prep Time: 15 mins - 45 mins depending on whether you go with mortar and pestle or food processor approach!
Cost: Roughly $10
This is a staple in many Thai recipes. It will keep in a jar in the refrigerator for up to 3 weeks after being made or up to 6 months if stored in ice cube containers in the freezer.
15 dried red chillies, soaked in hot water until soft (10 mins) then drained and finely chopped
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon mace
2 teaspoons white peppercorns
2 small red shallots, peeled
12 cloves garlic, peeled
2 stalks lemon grass, finely sliced
1 tablespoon galangal, chopped
2 tablespoons coriander root, chopped
1 tablespoon lime zest
2 teaspoons salt
2 teaspoons shrimp paste (wrap in for and roast in oven for 5-10 mins - ready when you smell a yucky smell!)
Step 1: Combine coriander seeds, cumin and mace in a small frying pan and toast over a moderate heat until aromatic - this will table about 3 mins
Step 2: Grind this mixture with the white peppercorns in a mortar with a pestle. Add remaining ingredients and pound until you have obtained a smooth paste (please note that I got bored after 1 min of pounding and completely cheated by using my mini food processor...feel free to do whatever suits you better. If you are angry with hubby or kids, the pounding is probably very therapeutic!)
Five-Spice Honey Panna Cotta
Serves: 6-8 people
Prep Time: 45 mins plus infusion time (2 hours - overnight)
Cooking Time: 25 mins
Cost: Roughly $15
2 cinnamon sticks
4 star anise
6 cardamom pods
4 cloves
1/2 teaspoon Szechuan pepper
400 mls milk
400 mls cream
4 leaves gelatin (available at good delis)
100g caster sugar
1 and a half tablespoons honey
Step 1: Dry roast the spices over a low heat until fragrant. Place in a clean tea towel and crush coarsely with a rolling pin.
Step 2: Put the bruised spices in a saucepan with the milk and cream and heat gently for 10 mins without letting it come to the boil. Remove from heat, cover and allow to infuse for at least 2 hours in the refrigerator (preferably overnight)
Step 3: Strain the infused milk/cream mix into a saucepan containing the sugar and honey. Heat gently until the sugar has dissolved.
Step 4: Soak the gelatin in cold water for about a minute until it softens. Squeeze out excess water and add to warm cream mix.
Step 5: Pour into 8 dariole moulds or ramekin dishes (or 1 large mould). Refrigerate until set.
Step 6: To serve, unmould panna cottas and serve with your berries/fruit of choice.
Notes: I would also love to try this recipe with coconut cream instead of normal cream but haven't had a chance to experiment yet!
