Tag Archive for: Asia-Oceania
Australian Lemon Myrtle Pavlova
Ingredients
- For meringue:
- 4 egg whites room temperature
- 1 1/4 cups sugar
- 1/4 tsp salt
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tbsp dried lemon myrtle leaves finely ground
- For topping:
- 1 1/2 cups heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh seasonal fruit
- A sprinkle of extra ground lemon myrtle or lemon zest for garnish optional
Instructions
- Preheat oven to 250F. Line a large baking sheet with parchment paper. Lightly dust with cornstarch to prevent sticking (optional).
- Beat egg whites with the salt until stiff, glossy peaks form. The peaks should hold their shape when the whisk is lifted.
- With the mixer running on medium speed, gradually add sugar, one tbsp at a time, beating well after each addition until the sugar is completely dissolved and meringue is thick and shiny, about 5-7 minutes. Merengue should feel smooth, not gritty.
- Reduce the mixer speed to low. Sprinkle in lemon myrtle, cornstarch, and vinegar. Beat until just combined. Don’t overmix.
- Gently spoon meringue onto prepared baking sheet, about 8-10” wide and about 2” high.
- Place the baking sheet in oven and immediately reduce the temperature to 200F.
- Bake for 1 hour, 15 minutes to 1 hour, 45 minutes, or until the meringue is dry to the touch and outside feels firm. Try not to open the door too often. Meringue should still be mostly white.
- Turn off oven and leave inside to cool completely with door slightly ajar. This can take several hours, or even overnight.
- Just before serving, whip the chilled heavy cream in a clean bowl with the powdered sugar and vanilla extract until soft peaks form. Don’t overwhip.
- Carefully transfer meringue to a serving plate. Spread the whipped cream evenly over the top. Arrange the fresh fruit over whipped cream. Sprinkle with extra lemon myrtle or lemon zest
- Serve immediately. Pavlova is best enjoyed fresh.
Notes
Lemon myrtle offers a more intense and slightly sweeter lemon flavor than regular lemon zest.
Corned Beefsilog (Corned Beef with Garlic Fried Rice and Egg)
Ingredients
- 1 can corned beef
- 1 potato diced
- 1/2 onion diced
- 4 eggs
- 2 cups white rice cooked
- 2 tbsp oil
- 2 tbsp fresh minced garlic
Instructions
- Sautee the corned beef, potato, and onion in a pan for about 10 minutes or until lightly fried.
- Fry 4 eggs and set aside.
- To make the garlic fried rice, fry the garlic in oil first, then add the already cooked rice and mix together.
- Heat until the rice is slightly fried.
- Serve corned beef mixture and fried eggs on top of garlic fried rice.
Notes
This is a staple breakfast comfort food.
Asian Sweet and Sour Ribs
Ingredients
- 1 rack of relatively small pork ribs
- 2 tbsp cooking oil
- 10 slices fresh ginger
- 1 tbsp cooking wine
- 3 tbsp soy sauce
- 4 tbsp rice vinegar
- 5 tbsp white sugar
- 2 cups hot water
- 1 tsp salt
- Pinch of white sesame seeds optional
Instructions
- Rinse the rack of ribs and remove excess water with paper towel.
- Cut the rack of ribs into individual ribs with meat on both sides of the bone.
- Drizzle cooking oil into large pan/wok, bring to medium heat, and briefly sauté ginger slices.
- Add ribs and stir-fry until the rib meat changes color and the surface of the ribs is golden/slightly caramelized.
- Add seasonings in the following order, stirring briefly after each one is added: cooking wine, soy sauce, rice vinegar, and lastly sugar.
- Pour enough hot water for the ribs to be mostly covered and simmer over medium-low heat for 20 minutes, stirring occasionally.
- Add salt and cook over high heat, stirring frequently to avoid burning, until the sauce thickens/becomes shiny.
- Remove ribs from pan/wok. Sprinkle sesame seeds on top for optional garnish.
Notes
NOTES: Best served with jasmine rice and a stir-fried green vegetable of your choice. The number of ginger slices and ratio of rice vinegar to sugar may be adjusted according to taste.
Asian Steamed Fish
Ingredients
- Saltwater fish
- Ginger sliced
- Green onions chopped
- Oil
- Soy sauce
- Sugar
- Chili flakes Optional
Instructions
- Picking your fish: Look for saltwater fish with thin skin (no big scales) that’s generally 8-12 inches long. Pick one that fits into your pan without having to cut it in half.
- Clean the fish thoroughly.
- Cut slices of ginger and chop your green onions.
- Place the fish on a plate and scatter the ginger and green onions over it. Note: Some people also put a pair of chopsticks under the fish and place the green onions around to keep airflowing underneath.
- Put water into a wok and bring it to a boil. Place fish inside steaming tray (we use a bamboo steamer).
- Put the cover on and steam the fish for 8-13 minutes. Timing is dependent on weight of the fish.
- Switch off the stove and let the fish sit for 2 minutes. Do not open the cover; this will cause the heat to leak out.
- To prepare your sauce, liberally add oil to a heated pan.
- Add soy sauce and a bit of sugar.
- Add extra ginger and chili flakes (if desired).
- Optional: Pour the juice from the fish into the sauce.
- Bring to a boil. Add your green onions last so they remain green and don’t get overcooked.
- Pour the boiling sauce over the fish and serve.
Notes
Eating whole fish with bones in it is common in China and Hong Kong. Don't be shy about eating the meat that's on the head—the cheeks are supposed to be the best part of the whole fish! Chinese tradition also says that eating the eyes will help you see better.
Nepalese Chicken Momos
Ingredients
For Filling
- 200 grams ground chicken
- 1 small onion chopped
- 1 tbsp sunflower oil
- 2 sprigs spring onion chopped
- 1 1/2 tsp salt
- 1 tsp momo marsala
- 1/2 tsp tumeric powder
- 1 tsp chili powder
- 1/2 tsp ginger
- 1/2 tsp garlic
- 1 tsp soy sauce
For Dough
- 1 cup plain flour
- water as needed
Instructions
For Filling
- Mix the ground chicken in a bowl with spices and mix well to combine.
For Dough
- Mix flour and water to form a firm and soft dough. Set aside to rest.
For Assembly
- Take the rested dough and roll into small balls and flatten it with a rolling pin to create a small a thin, flat and round shape. Take a small portion of meat mixture and put it in the center of the dough. Wrap it over making sure you conceal the dough so no meat mixture shows. Repeat.
- Boil water in a momo steamer, once the water boils, grease the steamer and place momo's at the top shelf making sure they do not touch. Steam for 15 minutes. Serve hot.
Notes
This is a favorite dish of many people in Asia. We especially enjoyed them in Nepal. I actually went to a class and learned how to make them with my granddaughters.
Nepalese Marsala Tea
Ingredients
- 3 cups water
- 3 cups milk
- 2 tbsp black tea
- 6 tbsp sugar
- 3 whole cloves
- 2-3 cardamom pods cracked open (or 1/2 tsp ground cardamom)
- 1 cinnamon stick
- 1 tsp ginger
Instructions
- Boil water and milk together.
- Add the black tea, sugar, cloves, cardamom, and cinnamon stick and simmer for 10 mintues to blend flavors.
- Strain and serve hot.
Thai Pork Massaman Curry
Ingredients
- 1 ½ LB of Pork (or Chicken or Beef)
- 5-6 tbsp Massaman curry paste 5-6
- 3 tbsp Thai spices
- 3 tbsp cardamom
- 2 bay leaves remove before serving
- 3-4 tbsp star anise
- 6-7 cinnamon sticks
- 5 cup coconut milk
- 5 potatoes
- 3 onions
- 1 cup peanuts
- 8 tsp fish sauce
- 5 + 1/2 tsp coconut sugar
- 4 tsp tamarind juice
Instructions
- Slice the potatoes, onions, and pork into large chunks, as usually for a stew.
- Cook the pork, when it is nearly finished add in a cup of coconut milk and the curry paste and mix together.
- Add the remaining coconut milk, the spices, the potatoes, peanuts and onions to stew.
- Add palm sugar, fish sauce, and Tamarind juice to taste.
- Stew the curry for about 40 minutes or until the potatoes are soft.
- Serve with white rice.
Video
Bangladeshi Hilsa fish
Ingredients
- 1 tsp black cumin seed
- 1/2 tsp turmeric seed
- 2-4 green chilies
- 1 tbsp mustard oil or veg. oil
- salt to taste
Instructions
- In a shallow pan fry fish pieces to a golden brown
- In a pan heat 1 tbsp oil and add 1 tsp cumin seed and let it crackle
- Add about a cup of water and 1/2 tsp turmeric and salt to taste and boil.
- Add fish pieces, split the green chillies and add to curry.
- Cook 2 minutes.
Notes
This is one of the most popular dishes in Bangladesh.
Hilsa (or ilish) curry is the national dish of Bangladesh, made from the Hilsa fish, and is one of the most popular traditional Bangladeshi dishes. The Hilsa fish is marinated in turmeric and chili paste, before slowly frying on a low heat and serving with a mustard gravy and rice
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