the secret to success...
Buy the freshest ingredients and wherever possible, purchase local, seasonal produce. Chop, assemble and stir with love!
Place oysters on an oven tray in a 200C oven or under a hot grill for 1 minute or until warm. Thinly slice basil leaves. Drizzle each oyster with ½ teaspoon of sauce, scatter with basil and coriander leaves and serve with remaining sauce passed separately.
chilli baked reef fishServes 6
600 grams whole fish, gilled and gutted
Cut the dried chillies into 1 inch lengths and boil in a little water for 15 minutes.
Drain and blend together with the onions, garlic, lemon grass, coriander roots, kaffir lime peel and galangal to form a paste.
Heat the oil in a wok and fry the fish first on one side for about 2 minutes and then the other for another 2 minutes.
Remove fish and place on paper towel to absorb excess oil.
Spoon most of the oil out of the wok leaving approximately 1/4 cup and continue to fry the blended ingredients for about 15 minutes.
Next add the fish sauce, salt, shrimp paste and the palm sugar.
When the mixture starts to boil add the 6 tablespoons of coconut cream and bring to the boil.
Remove from the heat and spoon over fish.
Bake in pre heated oven for approx 10 minutes.
Remove from oven and spread the last spoon of coconut cream over the fish.
Finally sprinkle the thinly sliced kaffir lime leaves over before serving.
ginger flower fish
Increase heat, add the sliced okra, cherry tomatoes and fish fillets and cook for a further 3 – 4 minutes.
crab with lime and green chilli
1 large live crab
To cook place the live crab in freezer for 10 minutes.
Garnish with coriander leaves and serve immediately.
oriental pork spare ribsServes 6
500 gr pork spare ribs (trim off fat and skin), cut into 3 cm strips
Trim the pork ribs, wash and drain. Into a large bowl mix all the ingredients and stir until the sugar has dissolved.
Coat the ribs with the marinade and refrigerate for 10 hrs.
Preheat oven to 180 degrees. Arrange ribs on a rack placed over a baking dish containing water.
Place in oven and turn over after 50 mins and cook for a further 30-40 mins.
Slice and serve with Japanese pickles
2 bunches red radishes
Trim radishes off stem, wash and drain
Slice thinly, toss in one teaspoon salt and leave it for 15 minutes
Rinse salted radish with water, drain and set aside
Dissolve sugar in water and vinegar, add the radish and refrigerate for 3 hours. Ready to serve.
south indian red lentils
500 g / 17 1/2 oz red lentils
Wash lentils in plenty of water and drain.
Into a large saucepan add the lentils, water, coconut milk, cinnamon, turmeric, dried chillies and cook over medium heat. Lower flame when it starts to boil and cook for another 15 - 20 minutes stirring every now and then until the lentils are cooked/soft like rice. Add salt and remove from stove.
Into another saucepan heat the oil. Saute the onions and curry leaves for approximately 3 minutes. Next add the garlic and saute for another 4 minutes and when the onions turn brown add the mustard seeds. When the mustard seeds start to pop, remove from fire and add the crushed cumin and chilli powder. Pour this mixture over the cooked lentils and stir till uniform.
Serve immediately with roti, chapati or fresh crusty bread.