Tag Archives: cuisine

Stuffed Chillies

I got this recipe from my mother-in-law years ago. I’m not sure where she got it from, but these stuffed chillies became a staple on our picnic days, or as finger food with guests on our boat. Serve them hot as a light meal with salad, or serve at room temperature as finger food. Easy to prepare ahead of time; these stuffed chillies will be a hit!

Finger-food tamarind pork coriander lime leaf

Ingredients

12 long chillies
500g pork or chicken mince
2 kaffir lime leaves, finely shredded & chopped
3 tablespoons finely chopped coriander
1 tablespoon soy sauce
1 teaspoon sambal oelek
2 cloves garlic, finely minced
1 teaspoon ginger, finely minced
oil for shallow frying
2 tablespoons chopped coriander

Sauce

2 tablespoons tamarind paste
1 tablespoon fish sauce
1 tablespoon sweet chilli sauce
2 tablespoons water
Β½ teaspoon sugar

Method

Split each chilli lengthways to create a pocket, leaving ends intact. Remove and discard the seeds and pith.

Combine the first 8 ingredients in a bowl. Using a teaspoon, fill each chilli with the mince mixture until slightly bulging β€” smooth filling with the back of a wet spoon.

Heat some oil in a large frying pan on medium. Add chillies, mince side down, and cook for 5 minutes until lightly brown, turn over and cook chilli side down until cooked all the way through.

To make the sauce, place all ingredients into a small saucepan. Stir on high heat until boiling. Reduce to low heat and simmer for a minute or two until it thickens. Arrange chillies on a plate and pour the sauce over them. Sprinkle with chopped coriander.

Pork coriander lime leaf, tamarind

Notes:Β 

*Make mini meatballs with any leftover mince mix.
*Concentrated tamarind sauce can be used instead of tamarind paste.
*Hot chilli sauce can replace the Sambal Oelek
*Use a mix of red and green chillies for an appealing look.

 

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Pork coriander lime leaf, tamarind fingerfood

 

Fingerfood Tamarind pork lime leaf coriander

Thai Banana Blossom Salad

We have spent a lot of the last four years in Thailand, therefore I do cook many Thai style meals. I usually shop at the local SuperCheap (a Thai supermarket) and consequently use mostly Thai vegetables and fruits in our meals.

For over a year now I have regularly seen banana flowers in the veggie section and finally decided to make a banana blossom salad. Using the traditional flavours of Thai cuisine this what I came up with…

Banana Blossom Salad

Ingredients

3 Tablespoons lime juice
2 Tablespoons fish sauce
1 Tablespoon palm sugar*
1 Tablespoon chilli paste or chilli jam
3 Tablespoons coconut cream

1 banana blossom
1 large red chilli
1 large green chilli
1 small carrot (or 1/2 a large carrot)
2 spring onions
bean shoots
4 Tablespoons of Asian fried shallots
2 Tablespoons of crushed peanuts**

Method

Mix the lime sauce, fish sauce, palm sugar and chilli paste in a bowl and stir until sugar is dissolved. Add coconut cream and blend well. Check for the right balance of salty, sweet, sour and spicy. Adjust as needed (fish sauce – salty, sugar – sweet, lime juice – sour and chilli paste – spicy). Set aside.

Cut the chillies lengthwise, remove the seeds and pith. Slice the chillies thinly and add to a large mixing bowl. Grate the carrot and add to the mixing bowl. Finely slice the spring onion and, along with the bean shoots, add to the dish. Set aside.

Thai food

Fill a large bowl with cold water and squeeze some lemon or lime juice into it. Remove the outer leaves of the banana blossom until all dark leaves have been removed. Keep the best two outer leaves for serving. Cut the blossom lengthwise and remove inner core. Finely slice the blossom and place each slice in the water as you do so, to stop it going black.

Thai food cooking

Strain the blossom and add to the mixing bowl, add the dressing and two tablespoons of the fried onion and mix well.

To serve

Place two clean banana blossom leaves on plates and heap with the salad. Garnish with a tablespoon each of fried onion and peanuts.

Banana Blossom Salad1

Bon appetite

Notes

*Use soft brown sugar instead of palm sugar

**I didn’t have peanuts so used a seed mix with the salad in the photos. Peanuts would definitely suit the taste better.

Chilli paste, chilli jam and Asian fried shallots found in Asian grocery stores.

This recipe will serve two as a meal or four to six as a side dish.

Add cooked prawns to make it a meal.

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Thai Banana Blossom Salad

Crayfish Salad with Thai-Style Dressing

While anchored in Darwin Harbour, with supermarkets nearby, I decided to do a romantic dinner for Dwayne. For an entree, I made crayfish salad using a crayfish we caught in the Great Barrier Reef. It is very simple but looks great!

CRAYFISH SALAD WITH THAI-STYLE DRESSING

This is what I did…

I made a salad dressing by mixing

3 Tbs of coconut cream
2 Tbs lime juice
1 Tbs soy sauce
2 tsp fish sauce
2 tsp brown sugar

I refrigerated until I was ready to use it.

I prepared a small packet of vermicelli noodles by soaking them in boiling water. I drained them well and mixed some of the salad dressing through them. I refrigerated the noodles until I was ready to make my salad stacks.

I shredded carrot, lettuce and snow peas, then chopped some coriander and sliced some tomato.

CRAYFISH SALAD WITH THAI-STYLE DRESSING

I stacked the vegetables firmly into a mould, beginning with the noodles and topping it off with the tomato and coriander.

CRAYFISH SALAD WITH THAI-STYLE DRESSING

I removed the stack mould.

CRAYFISH SALAD WITH THAI-STYLE DRESSING

I then topped the salad with crayfish and salad dressing. Voila! Simple, colourful and delicious.

CRAYFISH SALAD WITH THAI-STYLE DRESSING
Crayfish Salad with Thai Style Dressing

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Crayfish salad with #carrot #lettuce #tomato #snowpeas #coconutmilk #lime #fishsauce #soysauce #crayfish #salad