A video recipe by Vahchef on how to make Indian Lamb Curry.
Ingredients:
2 small chopped onion
1 tbsp coconut pdr
1/4 bottle coriander leaves
2 tbsp coriander pdr
1 tsp cumin
1 tbsp cumin pdr
1 tbsp ginger garlic paste
2 number gr chillies
500 grams lamb
1 tbsp oil
1/2 tsp pepper pdr
1 tsp red cilli pdr
1 to taste salt
1 pinch turmeric
3 piece whole garam masala, cardamom,clove,cinnamon
A video recipe on how to make Indonesian Sate Daging from SBS Food Safari show.
Serves 4
Ingredients
1 kg rump steak, cut into bite-size chunks
Wooden satay skewers, soaked in cold water for 1 hour
Marinade
1 medium sized onion, finely chopped
4 large garlic cloves, finely chopped
5 tbs kecap manis
2 tbsp peanut oil
½ tsp sea salt
½ tbsp palm sugar, grated
1 tsp ground coriander
A video recipe on how to make Vietnamese Green Papaya Salad from SBS Food Safari show.
Ingredients
1 green (unripe) papaya
2 carrots
Vietnamese mint, shredded
Deep fried eschallots
Cooked prawns, halved
Cooked pork belly, sliced
Dressing
¼ cup fish sauce
¼ cup white vinegar
¼ cup water
¼ cup light soy sauce
½ cup white sugar
Large rice crackers
Fresh chilli, sliced
Beef jerky and crushed nuts, to garnish
A video recipe from SBS Food Safari Show, how to make Chinese Salt and Pepper Squid.
Ingredients
500g fresh calamari
2 tbsp self raising flour
1 tbsp oil
Cornflour
Vegetable oil, for deep frying
4 green shallots, chopped
2 cloves garlic, chopped
1 red chilli, chopped
2 tsp Shaoxing wine
Five Spice mix
1 tbsp ground ginger
1 tbsp celery powder
1 tbsp chicken stock powder
1 tbsp salt
1 tsp five spice powder
Directions
1. Clean calamari by pulling the tentacles from the body. Wash out the tube and remove the clear ‘backbone’. Remove the skin, if desired. Cut tentacles from the head and discard heads. Cut tubes into triangles, this helps them to curl during cooking.
2. In a bowl, mix self raising flour, oil and a little water to make a paste. Place calamari pieces and tentacles into the bowl and coat well. Then sprinkle each piece with enough cornflour until the pieces are dry.
3. Combine all ingredients for five spice mix and set aside.
4. Heat enough vegetable oil for deep frying in a wok. Add calamari, in batches and cook until golden and crisp. Remove with a wire basket or slotted spoon. Repeat with remaining calamari. Drain off oil.
5. Add shallots, garlic and chilli to wok. Cook for 30 seconds until aromatic. Return squid to wok and add 2 to 3 tsp of the five spice mix. Toss well to combine. Add Shaoxing wine, toss and serve immediately.
A video recipe on how to make Indonesian Sambel Matah or Raw Balinese Sambal from SBS Food Safari show.
Ingredients
2 kaffir lime leaves, thinly sliced
6 bird’s eye chillies (cabe rawit), finely chopped
7 shallots, finely chopped
2 garlic cloves, finely chopped
½ tsp roasted shrimp paste, crushed finely
Salt and pepper to taste
1 tbsp vegetable oil
1 tbsp fresh lime juice
Directions
Combine all ingredients and stir well. Serve as is at room temperature.
How to make Sri Lankan Chicken Curry, a recipe from SBS Food Show.
Sri Lanka, the beautiful spice island once known as Ceylon, is a rich melting pot of cuisines. It seems every nationality that has visited and traded over the years has left a mark on the cuisine – the Dutch, Portuguese, English, Arabs, Malays, Moors and Indians. With a tropical climate, fresh fruit, vegetables and spices are in abundance and used in many ways. Freshness is the key to the food with households regularly shopping more than once a day for produce. Many families have a curry leaf tree and grow some vegetables – some virtually unknown outside Sri Lanka such as drumsticks, which are used in curries and accompaniments and their leaves a popular addition to the favourite crab curry.
Every meal comes with rice – a simple Sinhalese greeting translates as “have you eaten rice”? A simple meal is rice, some sambol made with chilli, pickles or chutney to liven up the flavour and wake up the taste buds, and at least one vegetable curry or dhal. Then there may also be a huge range of dishes from meat-based, many more vegetable-based and seafood dishes – a banquet often looks incredibly colourful with curries that range from yellow to deep brown, the vibrant greens of the vegetables and the bright colours of sambol. Whilst it is a staple, rice also features in celebratory dishes such as kiribath, or milk rice, which is traditionally the first solid food given to a baby, as well as a feature at weddings and New Year’s Day.
How to make Vietnamese pho by Angie Hong – Thanh Binh Vietnamese Restaurant in Australia, from SBS Food Safari show.
Pho (pronounced fahr) is a light, fragrant soup eaten for breakfast and all through the day. It is a most loved dish by the Vietnamese. The secret lies in the quality of the stock. Angie uses a combination of marrow bone, oxtail, brisket and a boiler chicken along with cinnamon, star anise and cardamom pods. But her secret ingredient is dried sandworm!
Once the stock is made, Angie blanches rice noodles in boiling water and places them into deep serving bowls. Arrange very thin slices of beef on top and a mixture of chopped coriander and green shallot, white onion and finely sliced jigsaw coriander leaves. She then ladles over the hot stock.
To eat Pho, Angie recommends that you taste the broth then add lemon juice, basil, bean sprouts and chilli to taste.
A video recipe on how to make Korean Dol Sot Bibimbap, from SBS Food Safari show. This is the most delicious mix of beef, rice and slivered vegetables which have been blanched and dressed with sesame oil and soy sauce for extra flavour, all cooked in a stone bowl to make the rice at the sides of the bowl golden and crispy. To eat, mix the whole egg and pepper paste through and eat – with a spoon.
Ingredients
2 small carrots
1 small white radish
2 small zucchini
1 bunch spinach
1 bunch yellow bean sprouts
1 cup of dried mushrooms
400g scotch fillet beef
4 eggs, yolk only
Korean chilli paste*
3 cloves garlic, crushed
4 tbsp sesame oil
Soy sauce
Salt and pepper
4 cups hot cooked white rice (short grain)* (see method at Step 1)
4 dol sot stone bowls*
* All these items are readily available at any Korean grocery store.
A video recipe on how to make Singaporean Assam Fish from SBS Food Safari show. A tangy tamarind based sauce is sweetened with many shallots. It is the perfect match for thick cutlets of any oily fish such as mackerel, which is dusted in turmeric-laced flour, fried and added to the sauce.
Serves 4 as part of a meal accompanied by rice.
Ingredients
Rempah
10 eschallots
2 fresh red chillies
½ head garlic peeled
1½ cm knob of young ginger
½ tsp blachan
400-500g tail end of mackerel or other strong flavoured oily fish
1 stalk lemon grass, bruised with the back of a knife or cleaver
1½ tbsp tamarind pulp mixed with 500ml water, strained through sieve once reconstituted
2 tomatoes, peeled, seeded and quartered
2 large red chillies, split lengthwise in half and seeded
2 large green chillies, split lengthwise in half and seeded
Sugar, salt to taste
How to make Beef Salad, from SBS Food Safari show. Recipe by Chef Khamtane Signavong, Arun Thai Restaurant in Sydney, Australia.
In North Eastern Thailand beef is traditionally cooked over charcoal and it is the juices running off it that give this dish its name, which literally means “waterfall beef”. The tender beef strips are spiked with spicy, pungent flavours and served with a cooling salad of cucumber, lettuce, mint and a little fresh chilli. The Thai way to eat this is with your hands, gathering up all the ingredients so you have a taste of everything in each bite.
Ingredients
300g piece sirloin or rump steak
3 tbsp fish sauce
3½ tbsp fresh lime juice
1 tsp palm sugar
1 tbsp finely chopped coriander
2 spring onions, finely sliced
2 shallots, finely sliced
Handful of mint leaves
2 tsp toasted ground rice
½ tsp chilli powder
Directions
1. Barbecue or grill the steak, ideally to medium-rare on a heavy based pan with no oil, and slice carefully into thin strips.
2. Mix the fish sauce, lime juice and palm sugar together in a bowl until the sugar has dissolved then add the beef strips. Add the coriander, spring onions, shallots, mint leaves, ground rice and chilli powder and mix well.
To serve, assemble the salad on a plate and serve with the sliced beef.
Tip: To make toasted ground rice put 1/3 cup of jasmine rice and 2 kaffir lime leaves and a stalk of lemongrass into a large flat pan and toast over high heat until the rice turns golden brown, keeping the ingredients moving constantly to stop burning.
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