Indonesian Jackfruit and Mushroom Curry with Red Rice, Crispy Tempeh, Green Papaya Salad and Sweet Potato Chips

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Here is another curry recipe using the Indonesian Curry Paste from the last post. If you haven’t had jackfruit before, I strongly suggest you give it a go, especially if you are a vegan or vegetarian, it’s a great substitute for meat. It’s becoming easier to find in Australia, most good asian or indian grocers should have it in cans. Here in Indonesia it’s growing everywhere and most markets sell it by the piece, already cut, which is good because cutting a fresh one can be a very messy, sticky task. Check out my recipe for Smokey Pulled Jackfruit Burgers for another yummy way to use jackfruit.

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Recipe

Serves 4 to 6

Ingredients

Curry

2 tbs sesame oil

1 cup Indonesian Curry Paste

500ml coconut milk

1 litre vegetable stock

4 tablespoons tamari or soy sauce

2 cans jackfruit, drained

200g chanterelle mushrooms (or any mushroom you like)

Bunch kale, roughly chopped

Bunch choy sum, roughly chopped

Green Papaya Salad

2 cups shredded green papaya

1 chilli, finely chopped

Juice of 3 limes

2 tablespoons palm sugar

1 tsp salt

Handful each of lemon basil, coriander and mint

Crispy Tempeh

1 piece tempeh, chopped into 2cm pieces

3 tbs Canola oil

3 tbs kecap manis

To serve

Cooked red rice

Lime wedges

Sweet potato chips

Method

For the curry, heat the sesame oil in a large wok over medium to high heat. Add the curry paste and cook, stirring, for about 1min until fragrant. Add the coconut milk, stock, tamari and jackfruit. Bring the boil, reduce heat to medium and cook, stirring occasionally, for about 45mins, or until jackfruit is very tender and starting to fall apart. Add water during this time if the sauce is becoming too thick and reduced.

Add the mushrooms, kale and choy sum and cook for a further 10mins or until mushrooms and greens are just cooked.

Meanwhile, for the green papaya salad, combine all the ingredients in a bowl, stir well, cover and refrigerate until needed.

When ready to serve, cook the tempeh. Heat the canola oil over medium heat in a frying pan. Add the tempeh and the kecap manis and cook, stirring, for about 5mins or until tempeh is crispy and golden brown.

Serve the curry with the cooked red rice, papaya salad, crispy tempeh, lime wedges and sweet potato chips.

Enjoy!

 

 

 

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Indonesian Seafood Curry

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Indonesian Seafood Curry, so called because I made it in Indonesia with ingredients from the local market, definitely not because it is an authentic Indonesian curry. Still delicious as anything though!

I’ve been a bit slack on social media of late. Caught up in the shoeless island life. Sun, sea, fish bbq and countless margaritas…it’s been bliss.

Use this curry paste with any veggies, tempeh, tofu, eggs, seafood or meat. It would also work with rice instead of noodles. I’ll be posting a recipe for a jackfruit curry using the same curry paste soon.

Use less chillies if you aren’t up for a hot curry!

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Recipe

Ingredients

Curry Paste (makes about 3 cups)

1 red onion, peeled and chopped

10cm piece ginger, peeled and chopped

10 birdseye chillies

6 kaffir lime leaves

4 lemongrass stalks, white and pale green parts, peeled and chopped

Bunch fresh coriander, leaves, stalks and roots, washed and chopped

Whole bulb garlic, peeled and chopped

1/2 cup tamarind pulp

80g palm sugar

6 limes, juiced

1 tsp pepper

1 tsp turmeric powder

3 tsp coriander

2 tsp cumin

2 tsp salt

1/4 cup coconut oil

Curry

1 tbs sesame oil

1 1/2 cups curry paste

1 litre coconut cream

2 cups chicken or veg stock

3 tbs fish sauce

Bunch snake beans, chopped (about 2 cups)

3 asian eggplant, sliced into 3cm rounds

12 spears baby corn

2 bok choy, quartered

500g prawns

To serve

Cooked rice vermicelli

Fresh shallots, chopped

Fried shallots

Fresh coriander

Beansprouts

Chilli sambal

Method

In a large wok, heat the sesame oil over medium to high heat. Add the curry paste and cook, stirring, for about 1min until fragrant. Add the coconut cream, stock, fish sauce, beans, eggplant and corn. Cook, stirring occasionally, until sauce has thickened and vegetables are just tender, about 10mins. Add water if necessary.

Add the bok choy and prawns and cook for a further 3mins or until prawns are just cooked.

Serve curry in bowls over the cooked noodles and top with the fresh and fried shallots, coriander, beansprouts and sambal on the side.

 

 

 

Moroccan Seafood Stew with Pearl Cous Cous and Harissa Cream

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When Lisa contacted me and said she was in Aus and would love to do a collaboration shoot with me, I knew it would be a fun day. Having not seen Lisa for five years, we had a lot to catch up on, but, after only a couple of minutes it was like those five years had been just five days. When you have friends like that, time and space don’t seem to matter.

We initially planned to do an outdoor, bush tucker cook-up, to help showcase the Primus gear that Lisa needed to shoot. But, due to one of the biggest storms to hit the East coast in years, flooding, wind and rain found us doing a cute little set-up in my backyard. It was really great working with another passionate foodie and photographer, and not to mention Daniel’s amazing fire-starter skills to keep us warm and set the scene.

The stew was one of the tastiest things I have ever eaten, everyone was really impressed by it yet it was so easy to make. You could use whatever seafood you like, or even change it to meat and vegetables. The flavours were amazing, especially the sauce soaked up with some nice thick sourdough. It also matched really well with the pearl cous cous salad, I love the texture of those little beads.

I also roasted some whole cauliflower in the fire. I haven’t included a recipe here as it is very straightforward. Just rub the whole cauliflower with some olive oil, salt and your favourite spices (I used cumin and sumac). Wrap in foil and cook in the fire or a hot oven for about 20mins, or until tender. It’s delicious dipped in the harissa cream…

Good company, cute set-up, delicious food, a few drinks and a little bit of work. It was a fun day!

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Recipe (adapted from Valli Little)

Serves 8

Moroccan Seafood Stew

Ingredients

Olive oil

2 brown onions, sliced

4 cloves garlic, crushed

2 tbs fresh ginger, grated

2 tbs ras el hanout (spice blend, available in good spice stores)

1 tsp ground cinnamon

2 tsp harissa paste

2 x 400g can crushed tomatoes

1L chicken or veg stock

1 kg seafood marinara mix

1 kg mussels

2 salmon steaks, cubed

2 x 400g cans chickpeas, drained

2 tsp honey

Fresh coriander and toasted almonds to serve

Method

Heat oil in a large saucepan over medium to high heat. Add onion and cook, stirring, for 2 mins or until soft. Add the garlic and ginger and cook for a further 1min. Add as el hanout, cinnamon, harissa, tomato, chickpeas, honey and stock. Reduce heat to medium low, cook for 10 mins, or until slightly reduced. Add marinara mix, salmon and mussels. Cook for about 10mins, without stirring too much to avoid breaking up the fish. Check for seasoning and add salt and pepper to taste. Top with fresh coriander and flaked almonds.

Serve with cous cous and harissa cream.

Pearl Cous Cous (a rough idea, amounts were not measured on the day)

Ingredients

Pearl cous cous (cooked to packet instructions in chicken or vegetable stock)

Olive oil

Lemon juice

White wine vinegar

Honey

Dried parsley

Fresh coriander

Sultanas

Kalamata olives, sliced

Salt and pepper

Flaked almonds, toasted

Method

Combine all ingredients except for the almonds. Check for seasoning and adjust if necessary. Place in serving bowl and top with almonds just before serving.

Harissa Cream

Ingredients

2 red capsicums, roasted, skin removed

200ml sour cream

2 tbs harissa paste

1 tsp lemon juice

salt

Method

Using a stick blender or in a small processor, blend the capsicum, Harissa paste and lemon juice together until smooth. In a bowl, combine the capsicum mixture with the sour cream. Add a little salt to taste. Refrigerate until ready to serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Creamy Champagne Prawns with Leek and Thyme

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IMG_4163 IMG_4238 IMG_4250I made this dish while we were staying in a cute little apartment in the middle of Paris. I started the day wanting to make Champagne Mussels, a popular French dish, but couldn’t find mussels anywhere. In the end I was glad I ended up with these beautiful tiger prawns instead. The flavours in this dish are really delicious, and made even more perfect when soaked up with some fresh buttered baguette. People in France really do buy baguettes every single day! I found a new appreciation for fresh white bread and butter while we were there, a treat I decided to leave in Paris as my shorts are starting to feel a little tight…

Warning, this meal can get a bit messy. Either have some good napkins on hand, or, peel the prawns, leaving the tail on, before you cook them.

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Recipe

Serves 4 as an entree

Ingredients

500g raw tiger prawns

2 tbs olive oil

1 leek, thinly sliced

3 cloves garlic, finely chopped

Zest and juice of 1 lemon

1 tbs fresh thyme leaves

2 bay leaves

500ml champagne

1/2 tsp curry powder

1 tbs dijon mustard

200ml cream

salt and pepper

Handful fresh parsley, finely chopped

Fresh baguette and butter, to serve

Method

In a large, deep frying pan, heat the olive oil over medium heat. Add the leek and cook, stirring, for 5-10mins, until soft. Add the garlic and cook, stirring, for a further 2mins. Add the zest, juice, thyme, bay leaves, champagne, curry powder and mustard. Bring to the simmer and cook for about 10mins, or until thickened and reduced.

Add the prawns and cook, adding a little water if necessary, for about 3mins or until just cooked. Add the cream, salt, pepper and parsley and cook for a further 1min.

Serve with the baguette and butter.

Enjoy!

 

 

Chilled Cucumber and Sesame Soup with Trio of Noodles

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I made this dish to share with our housemates before we left Australia. I can’t believe that was only a week ago. Feels like so much longer. My mind and body still don’t quite know where we are and if it wasn’t for the fantastic company I’ve been keeping, I’m not sure how I would be feeling! I realised today that I left my full time job over nine months ago and have not slept in the same place for more than a couple of weeks since then. Blows me away a little bit!!

This dish is so nourishing, moorish, cleansing and just downright good. We ate it as an entree on a hot night in Darwin. Having a chilled soup still seems like a good idea to me, being in a warm climate, but, if you’re somewhere where it’s starting to get a bit cool, it would be just as delicious served warm. You could add tofu or chicken to this if you liked, I think that would also be yum! You could also use whatever noodles you like, I just used what I had on hand, which was a delicious combination! I love the difference in textures.

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IMG_3677_2Recipe

Serves 6

Ingredients

4 Lebanese cucumbers, finely sliced

1/2 tsp salt

1/3 cup tahini

3 cups vegetable stock

4 tbs white miso paste

2 tsp raw sugar

1 long red chilli, finely sliced

4cm pice of ginger, grated

1 clove garlic, grated

100g vermicelli

250g hokkien noodles

250g thick soba noodles

A handful each of coriander leaves and mint leaves

Toasted sesame seeds and roasted peanuts, to garnish

Method

Combine the sliced cucumber in a large bowl with the 1/2 tsp salt. Stir to combine and allow to sit for 30mins.

After 30mins, using your hands, squeeze the liquid from the cucumbers, as much as you can. But don’t discard the liquid. Set the cucumber aside.

Combine the cucumber liquid with the tahini, stock, miso, sugar, chilli, ginger, and garlic and whisk to combine. Taste for seasoning and add a little salt if necessary. Place in the fridge for 1 hour.

Before serving, cook your noodles according to the packet directions. Run them under cold water once they are cooked, to cool, and stop the cooking process.

Divide the noodles between the serving bowls and pour over the cold soup. Top with the cucumber, herbs, sesame seeds and peanuts.

Enjoy!

 

 

 

 

Chilli Mud Crab

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Have you ever had one of those days where you want to throw yourself on the floor and have a massive tantrum like a lollipop denied three year old in the grocery store? Well, this is my third day running of one of those kinds of days….and i’m hoping, for the sake of my boyfriend’s ability to stand anymore of my foul mood, that bad things happen in threes. Mind you. These are all very much first world problems, but hey, this is my blog and I’ll cry if I want to.

Aside from visa applications, bank issues, flight issues, and the stress of selling our car with one week to go, all of my problems have mainly been technology based. So much so that I would love to grab one of those crab claws and violently punch it through the screen of my computer, camera, mobile phone and any other device that may get in my way. If there was such a person as ‘Mac’, he would be feeling the wrath of my crab claws (this, of course would be after we had demolished the delicious flesh from them).
OK, rant over.
Let’s talk about something great. This dish. It was my first time trying Mudcrab, a must up here in Darwin. And made all the better by the fact that they were caught by my boyfriend and his mate. I’d heard a lot about Chilli crab, and the many ways in which people up here insist is the best way to prepare it. So, with a few recommendations from friends and some twists of my own, that night we were getting down and dirty with these tasty creatures.
You could use any shellfish in this sauce, just make sure you’ve got lots of crusty white bread to mop up all the juices. Oh, and something to wipe your hands on.

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Recipe

Ingredients
2 mudcrabs (how to prepare your mud crab)
2 tbs peanut oil
8 garlic chives, finely chopped
2 long red chillies and 2 birdseye chillies, finely chopped
3cm piece ginger, finely chopped
2 lemongrass stalks, bashed and tied into a knot (to be removed after cooking)
4 spring onion, finely chopped
2 tomatoes, diced
2 tsp coconut vinegar
1 tbs fish sauce
1/2 cup tomato sauce/ketchup
1/2-1 cup water
1 tbs brown sugar
1 tbs cornfour, mixed with 2 tbs water
Salt and pepper
2 handfuls of fresh coriander leaves and 1 handful of thai basil leaves
Crusty white bread or steamed rice to serve
Method
In a large wok, heat the oil over high heat. Add the garlic chives, chillies, ginger, lemongrass and spring onion and cook, stirring for about 2 mins. Add the tomatoes and cook, stirring, for another minute.
Add the vinegar, fish sauce, tomato sauce, 1/2 cup of water, brown sugar, and cornflour mixture, and bring to the boil. Reduce heat to medium and simmer, stirring for about 5 mins. If sauce seems too thick, add more water. Taste and add salt and pepper, if necessary.
Add your prepared mud crab and stir to coat in the sauce. Cover and cook, stirring often for about 10-15 minutes, or until flesh is cooked. Stir through most of the coriander and thai basil, reserving some to sprinkle over at the end.
Serve with bread or rice and some cracking tools if you have them.

Palak Paneer (my version)

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See under the title of my blog it says, ‘food. experiences. experiments. recipes’… this was one of those experiments. So, please excuse this very unattractive curry. It may be the ugliest thing you’ve ever seen but man was it tasty!

The experiment part was the paneer, and although it wasn’t the first time I had made it, it was the first time I had used it in a curry. It is an incredibly easy cheese to make, but so far I had only used it in pies, and crumbled in salads. When I made this curry the paneer had only been setting in the fridge for a few hours, I think it would have had a better chance of staying in solid cubes if I had left it for twenty four hours, so that’s what I’ve suggested in this recipe. Alternatively you could use store bought paneer.

In the end, it was still really delicious, it just wasn’t the same as I’ve had it in Indian restaurants, but, that’s ok! I didn’t use the traditional spices and cream either, and I added chickpeas, so, maybe I shouldn’t really be calling it Palak Paneer, but, in the words of Kylie Kwong, it’s MY version of Palak Paneer. 😉

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Recipe

You will need to start this recipe the day before

Serves 4

Ingredients

Paneer

2L full cream milk
1/3 cup fresh lemon juice
1 tsp salt

Curry

300-350g spinach (I used a mixture of Brazilian and Baby Spinach)
2 long green chillies, roughly chopped
4 cloves garlic (1 roughly chopped and 3 finely chopped)
1 Tbs fresh ginger, julienned, plus extra to serve
2 tbs coconut oil
1 tsp cumin seeds
1/2 tsp black mustard seeds
1 brown onion, finely diced
2 bay leaves
2 tomatoes, diced
1/2 tsp turmeric
1 tsp curry powder
1 heaped tsp garam masala
400g can chickpeas, rinsed and drained
300g Paneer, cut into 2cm cubes
1/2 cup plain yoghurt, plus extra to serve
salt and pepper
Cherry tomato, cucumber and parsley salad, lemon wedges, and brown rice, to serve

Method
To make the paneer, place the milk in a large saucepan over medium heat. Heat, stirring, until foamy and steaming. Do not bring to the boil.
Remove from heat and stir in the lemon juice. You should see the curds separating from the whey almost immediately. Cover with a tea towel and set aside for 15 mins.
Strain the curds and whey through a sieve lined with muslin or a couple of fresh chux cloths. Bring the corners together and twist to push the whey out of the curds. You can also press down on it to really get the liquid out. Unwrap and stir in the salt. Bring together the corners and twist again and press out the last of the whey. Set the sieve in a bowl, place a small plate on top of the paneer, along with a couple of cans of food as weights. The sieve must be clear of the bottom of the bowl to allow any more liquid to drip out from the paneer. Place in the fridge overnight to set.
For the curry, bring a large saucepan of water to the boil. Prepare a large bowl with ice and water. Place the spinach in the boiling water, press down and cover with a lid. Remove from heat and let sit for 2mins. Strain the spinach and place in the ice water for 5mins.
Place the spinach in a blender, along with the 1 clove of roughly chopped garlic, the green chillies and the ginger. Blend until smooth (add a little water if necessary). Set aside.
In a large saucepan, heat the oil over a medium high heat. Add the cumin seeds and mustard seeds and cook, stirring until they begin to splutter, about 3mins.
Add the bay leaves and the onion. Cook until golden, about 5 mins. Add the remaining 3 garlic cloves and the tomatoes. Cook, stirring, until tomatoes break down, about 3mins.
Add the turmeric, curry powder, garam masala and chickpeas. Cook, stirring, for about 3mins, or until fragrant.
Reduce the heat to medium and add the spinach mixture. Heat, stirring, until nearly simmering. Add the yoghurt and stir through. Add some salt and pepper to taste. Add the paneer and very carefully stir through the sauce, being careful not to break it up too much. Turn off the heat and let sit for 10 mins before serving.
Serve with the brown rice, the salad, lemon wedges, extra ginger, extra yoghurt and a nice cold beer.

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Sardine and Olive Scrolls with Herbed Cream Cheese

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IMG_2407 IMG_2391 IMG_2395Since winning a hamper at Christmas time, filled with marinated goodies and antipasto ingredients, I’ve had a jar of marinated sardine fillets, sitting at the back of the fridge, looking lonely and waiting to be used in something delicious. However, having only just learnt to appreciate tinned sardines and anchovies in the last two years (I learnt to like them after trying some delicious real deal ones in Portugal), apart from putting them on a pizza, I haven’t done much else with them. Until now!

I’d spent the afternoon with a friend, hanging out at the local pool (it’s next to the beach, the best we can do in the wet season here in Darwin), and we had organised for Saturday afternoon drinks at her new house. Perfect opportunity for me to make something delicious to share!
I love making dough, we’ve been making all our own bread for the last couple of months now so I felt pretty confident to try this idea. I was pleasantly surprised at how well they worked out. The perfect mix of soft chewy bread with the salty, flavoursome filling, along with the herby cream cheese and sweet fresh tomato. Delicious! I also had some tomato soup leftover from dinner a few nights ago, they went perfectly with this also.
These would also work just as well without the anchovies for a vegetarian option.

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Recipe

Makes 16 scrolls

Ingredients

400g strong white bread flour
300ml luke warm water
1 heaped tsp instant yeast
1 tsp salt
olive oil

400g pitted kalamata olives, drained and pureed
300g marinated sardine fillets, drained, finely chopped
2 cloves garlic, finely chopped
small red onion, finely chopped
2 tbs fresh thyme leaves
1/2 tsp chilli flakes
cracked pepper
handful of fresh parsley, finely chopped
1 large tomato, de-seeded, flesh finely chopped

250g cream cheese
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
zest of 1 lemon

Fresh tomatoes or tomato soup, to serve

Method

In a large bowl combine the flour and the yeast. Add the salt and stir to combine. (Adding the yeast and the salt separately is important as the salt can start to kill the yeast with direct contact).
Make a well in the centre and add the water. Stir with a metal spoon until mixture only just starts to come together, no more than 30secs. Cover with a clean towel and leave for 10mins.
Using olive oil, put a little in your hands and on a clean work surface. Turn out the dough and gently knead for about 10secs by pushing the dough away from you and folding it back towards yourself, then turning, horizontally, 90 degrees, and repeating, four times.
Return the dough to the bowl and cover with the towel. Leave for 15mins and repeat the same process twice more.
After the third knead, cover and leave in a warm place for 45-60mins or until almost doubled in size.
Meanwhile, heat a tbs of olive oil in a frying pan over medium heat. Add the garlic and the onion and cook, stirring, for about 5mins. Add the thyme and the chilli flakes and cook for a further 1min. Transfer to a bowl to cool.
When cool, add the chopped sardine fillets, pepper, parsley and tomato. Stir to combine.
In another bowl, combine the cream cheese with the dill, parsley and lemon zest. Stir well to combine and keep in the fridge until needed.
Prepare two baking trays with baking paper and a sprinkle of flour. Pre-heat oven to 190 degrees celcius.
When the dough is ready, turn it out onto a well floured surface. Cut in half evenly. Roll each piece out into a 20cm by 40cm rectangle, about 1cm thick.
Divide the pureed olives onto each piece of dough and spread out evenly with the back of a spoon, then sprinkle with the sardine mixture.
From the long side, gently roll each rectangle into a log.
Cut each log into 8 pieces. Place the pieces on the prepared trays, cut side up/down, about 5cm apart. Use your fingers to gently squash/mould into rounds (as cutting them has probably squashed the circle shape a little).
Cover each tray with a clean towel and leave in a warm place for about 45-60mins or until nearly doubled in size. (Be gentle when moving the trays during his time, so as not to knock the air out of the rising dough)
When ready, place the trays (gently), into the oven, and bake for 30-40mins, or until golden and feel hard when tapped with your finger.
Remove from oven and leave to cool for 15mins.
Serve warm with the cream cheese and some fresh sliced tomato. They are also really beautiful with tomato soup.
Enjoy!

Seafood Laksa (kind of)

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This is another favourite from the weekend markets here in Darwin, each stall has their own recipe; all equally delicious. I wouldn’t ever claim this to be anywhere near an authentic replica, I used a lot of what I had on hand, and also tried to use a little less oil compared to the traditional recipes. I love this dish for that reason though, so long as you have a few of the key elements, you will no doubt be able to produce a delicious meal.

Another awesome part about this dish is that half of the elements don’t even get added until the very end, so, by putting all of these ingredients out on the table, you not only make for a colourful and exciting table full of food, you also allow people to top their soups in whichever way they choose. This is a great way of catering for a mix of, meat eaters, seafood lovers/haters, and vegetarians. To the list of toppers I have included in this recipe, you could also add; shredded chicken, boiled egg, cucumber, carrot, cabbage…anything you think might be nice.

One more awesome thing…. it’s incredibly delicious as a cold dish the next day; if you manage to keep any leftovers that is!

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Laksa Paste

Ingredients

1 1/2 tbs dried shrimp, soaked in 1/2 cup boiling water for 10 mins

1 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp paprika

1/2 tsp turmeric

2 long red chillies

2 birdseye chillies

3cm piece fresh ginger, peeled, diced

1 red onion, peeled, diced

2 stalks lemongrass, white and pale green part, diced

2 cloves garlic, peeled, diced

10 roasted cashews

2 tsp roasted shrimp paste

1 tsp peanut oil

Method

In a frying pan, over medium high heat, dry fry the spices for about 1-2mins, stirring constantly, until fragrant. Transfer to a mortar and pestle and grind into powder.

Place the spices and the soaked shrimp, along with the soaking water, and all the remaining ingredients into a small food processor or a bowl deep enough to process with a stick blender. Process until a smooth paste forms.

Transfer to a jar and keep refrigerated. It will last about 1 -2 weeks.

Seafood Laksa

Serves 4

Ingredients

2 tbs peanut oil

12 large green prawns, peeled (reserved), de-viened, tails left on

1/2 cup laksa paste

6 cups fish/chicken/or vegetable stock

400ml coconut cream

250g firm tofu, cubed

250g green beans, trimmed and halved

1 tsp coconut sugar

1 tbs fish sauce

Juice of 1 lime

salt and pepper

500g firm white fish fillet, cut into 4cm cubes

200g vermicelli noodles

200g wide rice noodles

Bean sprouts, spring onion, chilli, coriander, mint, thai basil, fried shallots, roasted peanuts, lime wedges, to serve

Method

In a large saucepan, heat the oil over medium high heat. Fry the reserved prawn shells for about 3 mins, until they turn red. Remove with a slotted spoon, leaving as much oil in the saucepan as possible.

Add the laksa paste to the saucepan and cook, stirring, for 2-3 mins.

Add the stock and bring to the boil. Reduce the heat to medium, add the coconut cream and bring to the simmer. Add the tofu, beans, sugar, fish sauce, lime juice and some salt and pepper and allow to simmer for 10-15mins.

Meanwhile, in a large saucepan of boiling water, cook the rice noodles and vermicelli, cooking the thicker ones first for about 2 mins, then adding the vermicelli for about 1 min. Strain and rinse under cold water. Set aside.

Add the fish and prawns to the laksa. Turn off the heat and allow to gently cook through for about 5-8mins.

Divide the noodles between the serving bowls. Top with the laksa, ensuring even distribution of ingredients.

Top with remaining ingredients as desired.

Enjoy!