Pavlova is always a good idea. Whether it’s for festive feasting, family gatherings or just because… pavlova, the marvellous meringue is a staple on dessert tables Down Under, and though it appears infrequently on our own, it’s always been a favourite of the kids. With my ooky spooky duo busy conjuring up cobwebs for Halloween, they’ve requested we add a pav again to this year’s freaky Halloween feast. But not just any pavlova, my fruity, fearsome Day of the Dead pavlova.

The kids have always been batty about Halloween, but over the past few years, thanks in no small part to gorgeous animated movies such as ‘Book of Life’ and ‘Coco”, they’ve also developed something of a soft spot for Día de los Muertos (the Day of the Dead). And there’s a lot to love about the centuries old Mexican tradition. It’s believed that the border between the spirit world and the real world dissolves on the Day of the Dead (celebrated each year from October 31- November 2) and families welcome back their late loved ones with a candlelit fiesta of food, flowers and drink.

My culturally curious twosome have read up and researched the celebration – a unique combination of Mesoamerican ritual, European religion and Spanish culture that celebrates the dead, rather than fearing them. And with the utmost respect to Mexican culture, they’ve started to replicate some of its rituals at home. This doesn’t mean just nibbling on sugar skulls, scoffing tacos and burritos, although those will no doubt be on the menu and I have to confess that a celebratory margarita or two may also be involved. But with two much missed souls to celebrate they’ll be setting up a colourful little altar with photos, flowers and ofrendas (offerings) for their grandparents, who they are determined will not be forgotten.

With Halloween and the Day of the Dead falling on the same date, and both celebrations involving costumes, skeletons, graveyards and tasty treats, Sugarpuff’s sweet imagination went into over drive and last year she came up with idea of turning a pavlova into a sugar skull, because there’s not much sugarier than a pavlova. Together we turned her vision into a tasty reality whipping up a crispy white meringue with a fluffy marshmallow soft centre and smothering it in layers of cream and decorative fruit. The result was a smash hit at our annual spook fest and was suitably cooed over before being demolished by our ravenous guests.

Here, we’re sharing our Mexican twist on everyone’s favourite Aussie (or Kiwi if you’re so inclined) dessert, with our recipe for Day of the Dead pavlova.

Top tips for a perfect pavlova

• Ensure your whisking bowl and whisk are both completely dry before you start as moisture prevents egg white from aerating.
• Make sure your eggs are as fresh as possible.
• Separate the eggs very carefully, as even a tiny bit of yolk can ruin the mix.
• Bring the whites to room temperature before whisking.
• To keep your egg white light, beat in the caster sugar slowly. Beating it in too fast can deflate the mixture.
• Don’t overbeat your mixture after adding the sugar, as this can cause your meringue to crack and collapse during baking.

Day of the Dead Pavlova

October 25, 2020

by Aleney de Winter

Cuisine Australian

Category Party & Novelty food

Try our Day of the Dead inspired Pavlova for halloween

Ingredients

• 6x 60g eggs
• 300g caster sugar
• 2 teaspoons cornflour
• 1 teaspoon white vinegar
• 300ml whipped cream
• 50g pure icing sugar
• Fresh fruit of choice, to decorate. We use raspberry, blueberries, strawberries, kiwi fruit and mango

Instructions

1. Preheat oven to 200 degrees Celsius.
2. Line a baking sheet with baking paper and draw a rough 20 cm high skull outline on it. If you have a bake snake use that to create your shape and hold in place with a few ramekins.
3. Using an electric mixer, beat the egg whites until soft peaks form, then whisk in caster sugar, one tablespoon at a time, until the mix forms smooth peaks. If it feels grainy, whisk for just a little bit longer (don’t overmix as the meringue will collapse).
4. Fold in the cornflour and vinegar with as few motions as possible.
5. Place the meringue mix on to the baking parchment within the skull outline and mould into shape using a spatula. Work fast though to keep the air in. (Don’t worry if it’s not perfect becasue like mine it can be trimmed a little after cooking and built up with whipped cream where needed).
6. Place the meringue into the oven and immediately drop temp to 120 degrees Celsius.
7. Cook for an hour and half. Then turn off the oven and leave to cool in the oven with the door open.
8. Whip the cream with the icing sugar until it forms soft peaks then dollop over pavlova.
9. Decorate your Day of the Dead pavlova with sliced and diced fruit of your choice.

Tags

cooking with kids,

Day of the Dead,

Halloween,

Recipes

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We love camping as much as the next family but given our propensity to think through our stomachs, we tend to put as much thought and effort into planning our camp menu as we do into choosing a destination, and despite the restrictions of an esky and a single burner camp stove or fire, never skimp on flavour. But of all our camp cooking favourites, this easy campfire paella is number one on our kids’ culinary hit parade.

Dating back to mid-18th century Valencia, Paella was born to be cooked over fire. In fact, back in the day, the Valencians used wide, flat pans (paelleras) to cook their rice outside over wood fires, using whatever meats and vegetables were available. The most important ingredient is the rice, and while bomba is best, any short grain rice like Arborio, will do the trick as they absorb liquid easily.

While our Paella at home is cooked in a carbon steel pan that heats quickly and doesn’t retain too much heat, when we’re camping anything goes and we find our cast-iron pan works just fine.  The only thing to remember is whatever dish you use, you must not stir your paella as it cooks, as the socarrat, that deliciously crispy crust that forms on the bottom of your pan, is essential to a successful paella.

Though this time we whipped up our easy campfire paella up our camp stove, we think it cooks best over coal, just like in  the old days. Just remember to get your fire prepped about an hour before cooking so there are plenty of hot coals, not blazing flames, as they offer more constant temperatures. It’s also worth noting that while cooking over coals does take a little more time, the smoky result is worth every extra minute.

Easy Campfire Paella

October 11, 2020

by Aleney de Winter

Cuisine Spanish

Category European food Food

Persons

4

Ingredients

• 2 small chorizo sausages
• 2 chicken thigh fillets
• 12 green prawns
• 12 cherry tomatoes
• 1/2 red capsicum
• 1 1/2 cups chicken stock
• Big pinch of saffron
• 1 medium onion
• 4 garlic cloves
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp chili flakes
• 1 teaspoon paprika
• 1 cup Arborio rice
• ½ cup dry white wine
• ¼ cup chopped parsley
• 1 lemon, quartered

Instructions

1. Pour 1½ cups broth into a bowl with the saffron and set aside.
2. Peel and devein the prawns, slice chorizo and chop chicken into strips.
3. Place your cast iron skillet on the grill or over coals to preheat, then add a tbsp of olive oil.
4. Add diced onion, chilli flakes and salt, then sauté until the onion softens.
5. Add the rice and garlic to the pan and toast, stirring frequently for two-three minutes.
6. Add the wine and stir until absorbed (should take less than one minute).
7. Stir through paprika then add the chicken, cooking until seared.
8. Add cherry tomatoes and capsicum strips, then top with the broth and stir once to distribute evenly.
9. Let the rice cook undisturbed for five minutes, then add chorizo and continue cooking until the stock is almost completely absorbed.
10. Add the prawns and cook until opaque.
11. The paella is ready once the rice is tender, all of the liquid has been absorbed, and the rice can be heard crackling, an essential step to ensure your paella gets a toasted brown crust called socarrat which imparts a huge amount of flavour to the dish.
12. Remove from heat and sprinkle with parsley and lemon chunks to serve.

Tags

camp cooking,

Camping with kids

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Raff is never happier than when he’s in a restaurant kitchen, learning tips and tricks about his favourite dishes from his favourite chefs, and pilfering the spoils to stuff down his neck. And Mhu Grob Padt Prik Khing (stir fried crisp pork belly in spicy red curry paste) and Chat Thai Gateway’s Chef Oat are both high on that favourite list.  

So, when Chef Oat offered to teach him how to whip up the spicy dish at home, he practically cartwheeled in to the Chat Thai Gateway’s kitchen, ready to get his wok on.

Thanks to our lovely mutual friends at the Tourism Authority of Thailand, the generous Chef Oat not only took Raff step by step through the process of making the popular Thai favourite at home, but shared his secrets to the best ever pork belly (boil it, dry it, salt it, roast it, fry it), and how to pimp up a can of store bought curry paste for maximum flavour, and to save time on cooking at home.

Padt Prik Khing is a Thai curry cooked and served drier than regular coconut milk based Thai curries. It is strong on spice with a hefty kick of chilli and Thai ginger (galangal) from the paste, so is best served with steamed Jasmine rice.

Here, with his blessing, we’re sharing Chef Oat’s incredible at home recipe for Mhu Grob Padt Prik Khing.

Mhu Grob Padt Prik Khing

May 23, 2020

by Aleney de Winter

Cuisine Thai

Category Asian food Recipes

Ingredients

• 500gm pork belly
• 1 cup green beans (cut into 3cm batons)
• 2 tbsp pork crackling
• 1 tbsp dried shrimp
• 2 tbsp red curry paste
• ½ tbsp palm sugar
• 1-2 tbsp water
• 1 stem of Lemon grass, finely diced
• 1 tbsp of finely diced galangal
• 1 tbsp whole white peppercorns
• 1 tbsp roasted coriander seeds
• Kaffir lime skin (optional, if available)
• 1 tbsp salt
• Kaffir lime leaves
• 1 red chilli sliced

Instructions

1. Boil the pork belly for 15 minutes until the skin is translucent.
2. Place on rack for 30 minutes and allow to dry.
3. Brush the pork skin lightly with vinegar and rub with salt. Let it rest for another 15 mins.
4. Heat oven to 200 degree Celsius.
5. Place in a roasting pan in the oven for an hour or until crisp and brown
6. Remove from oven and pan fry the skin side. Set aside to cool, then slice.
7. In a mortar and pestle, pound dried shrimp.
8. Add pork crackling and pound until coarsely fine but not powdery, then set mix aside.
9. In the mortar and pestle pound lemongrass, galangal, whole pepper corns, roasted coriander seeds and kaffir lime skin into a paste.
10. Add the palm sugar and curry paste, and pound until blended.
11. Heat oil in wok and stir fry paste and fish sauce to remove moisture
12. Add the dried shrimp and pork crackling, then set aside
13. In the wok add a touch of oil and cook beans and pork for a minute to heat through.
14. Reintroduce curry paste and fresh chilli
15. Serve topped with finely sliced kaffir lime leaves and a side of steamed rice.

Tags

Asian food,

asian recipes,

sydney dining,

Thai food

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A virtual visit to South Africa calls for more South African snacks. Because we can’t possibly head on safari or visit all out favourite haunts without bringing our tastebuds along for the ride. And with a 2pm AEST start for today’s sofa safari, coinciding with afternoon tea, we thought it was time to whip up a big batch of  Hertzoggies, the kids’ new favourite sweet treat.

These old-school tartlets date back to the 1920’s when supporters of the then South African Prime Minister and Boer War General J. B. M. Hertzog, better known as Barry to his mates, invented the Hertzoggie cookie (Hertzogkoekie in Afrikaans), which is actually more of a tartlet, but that’s just semantics.

We had our first taste of South African Hertzoggies completely by accident in a café near the colourful Bo Kaap district in Cape Town, where we were picking up a few treats for a road trip and spotted the inviting delights. On first bite, the regret that we didn’t buy more was real.

With their fluffy pastry bases, pop of apricot jam and the chewy crunch of coconutty meringue, the Hertzoggies recipe to follow is as much about texture as taste.

Usually devoured with a cup of tea or served up as a dessert during Eid in the Cape-Malay community, Hertzoggie cookies are still popular across South Africa today. Because they’re freaking amazing.

Want to try them? Here’s our South African Hertzoggies recipe! Easy to make. Even easier to eat!

South African Hertzoggies

May 15, 2020

by Aleney de Winter

Cuisine South African

Category Africa African Food Recipes

Ingredients

• *For the pastry:*
• 2 cups of self-raising flour
• 1 teaspoon of baking powder
• 150gm castor sugar
• A pinch of salt
• pinch of nutmeg
• ½ cup of cubed butter
• 3 egg yolks
• 1 tablespoon cold water
• *For the filling:*
• 3 large egg whites
• 1 cup of castor sugar
• ½  tsp of vanilla essence
• 2 cups of desiccated coconut
• ½ cup apricot jam

Instructions

1. Preheat oven to 180 °C.
2. Grease a mini muffin baking tray.
3. Sift the flour, baking powder, nutmeg and salt into a large mixing bowl
4. Add the castor sugar and cubed butter, massaging the butter in to the flour mix until it forms fine crumbs.
5. Add eggs and mix, adding a touch of water if needed, to bring the dough together.
6. Knead the dough on a clean floured surface until smooth, then roll in a ball and cover in a bowl to rest for about 20 minutes.
7. In a separate bowl, whisk the egg whites to soft peak stage, then incorporating the vanilla essence and sugar in stages until it reaches glossy firm peaks.
8. Carefully fold in the coconut and set aside.
9. Press pastry mix directly into each of the muffin trays so that each tray is filled with a 5mm thick base
10. Add two teaspoons of jam onto the pastry, then top each with the meringue mixture.
11. Pop the tarts into the oven and bake for 25 minutes until the tops are crisp and golden.
12. Allow to cool slightly, then carefully lift them out the tray and onto a cooling rack.

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You say samosa, I say samoosa. At least I do after our latest visit to Cape Town, where we shovelled the little golden triangles of savoury spiced goodness down our throats at every conceivable opportunity.

The samosa, originally introduced to India between the 13th and 14th centuries by Arab traders as the sambosa, made its way to South Africa when Dutch settlers shipped Indian, Malaysian and Indonesian peoples from what was then known as the East Indies, to work as slaves in the new Cape Colony.

From these dark beginnings, these diverse cultures integrated to form a new identity as Cape Malay. This cultural union saw traditional South African and Dutch cuisine infused with Indian and Malay flavours to create a cuisine that’s as unique to Cape Town, as it delicious. For visitors, charismatic and colourful Bo Kaap, nestled at the foot of Signal Hill on the fringe of the Cape Town city centre, is one of the best places for a taste of Cape Malay cuisine.

Here you’ll find stores selling and sweet treats like melktert (milk tart),  jam-filled hertzoggies and koeksisters (sweet fried pastries), as well as restaurants serving up fragrant favourites including curry, breyani, bredie (stew), sosaties (meat kebabs) and bobotie, a mixture of curried beef mince and fruit with a creamy golden topping that is the national dish of South Africa.

And then there are the samoosas. More petit than their Indian cousins, South African samoosas are frequently filled with bobotie, as well as more familiar vegetarian fillings. Fortunate to be staying for several nights metres from Bo Kaap’s colourful main street, we stocked up on bags of traditional South African samoosa daily, at the Rose Corner Café.  And when we returned to town for a few days stay at The Silo, the Gourmet Samooserie at the V&A Foodmarket became our go to samoosa station.

As our minds wander back to beautiful Cape Town, the kids’ tastebuds are crying out for more. So after a smashing out a platter of delicious bobotie samoosas with apricot chilli sauce, along with a dozen vegetarian potato samoosas with mint coriander raita (my personal faves), for afternoon tea, we’re sharing our recipes with you.

Bobotie samoosa with apricot chilli sauce

May 7, 2020

by Aleney de Winter

Cuisine South African

Category Africa African Food Recipes

Ingredients

• For the samoosa
• 12 sheets filo or spring roll pastry cut into 25cm x 7cm strips
• Egg white lightly beaten
• 500g beef mince
• 1 tbsp vegetable oil
• 2 onion, finely chopped
• 2 tsp garlic paste
• 2 tsp ginger paste
• 2-3 red chillies finely chopped
• ½ tsp turmeric
• 1 tsp garam masala
• 1 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp salt
• 1/2 tsp black pepper
• 1 bunch of coriander, stems and leave, finely chopped
• 1 tbsp lemon juice
• For the apricot chilli sauce
• 3 tbsp apricot jam
• 2 tbsp water
• 1 teaspoon white vinegar
• 2 teaspoons tamarind paste
• 1 tsp dried chilli flakes
• pinch of salt

Instructions

1. Place all apricot chilli sauce ingredients into a saucepan and heat on medium/low temperature until combined, set aside to cool.
2. Heat oil and sauté onion in a pan until translucent.
3. Add garlic, ginger, chilli and ground spices and cook 60 seconds or until fragrant (around 60 seconds).
4. Add the beef and cook for 10 minutes, stirring frequently to break down the mince.
5. Set aside to cool before adding coriander, 1 tbsp of apricot chilli sauce and lemon Seasoning with salt and pepper to taste.
6. Take one strip of filo or spring roll pastry and brush one long edge with egg wash
7. Add a tbsp of bobotie mix to pastry and fold into a triangle, repeating until you reach the end of the strip.
8. Deep fry in medium oil until golden, about 3 to 4 minutes.
9. Serve with remaining apricot chilli sauce.

Tags

African food,

Recipes,

South Africa,

South Africa with Kids,

South African Cuisine

© 2021 copyright www.boyeatsworld.com.au

Potato samoosa with mint coriander raita

Cuisine South African

Ingredients

• for the potato samoosa
• 12 sheets filo or spring roll pastry cut into 25cm x 7cm strips
• Egg white lightly beaten
• 3 large potatoes, peeled, cubed and boiled
• 1 brown onion finely chopped.
• 2 red chillies finely chopped
• 1 tsp crushed garlic
• 1 tsp black mustard seeds
• 1/2 teaspoon turmeric
• 1/2 tsp garam masala
• ½ tsp salt
• ½ tsp cumin
• ½ tsp coriander
• ½ cup of fresh coriander leaves, finely chopped
• 2 tsp lemon juice
• Salt and pepper to taste
• Egg white for sealing
• Vegetable oil, for frying
• For the mint coriander raita
• ½ cup Greek yoghurt
• ½ cup mint leaves
• ½ cup coriander
• Pinch cumin
• Salt and pepper to taste

Instructions

1. Place all raita ingredients in a blender and blitz until combined, set aside in refrigerator until ready to serve.
2. Heat oil and sauté onion in a pan until translucent.
3. Add mustard seeds, garlic, ginger, chilli and ground spices and cook 60 seconds or until fragrant (around 60 seconds).
4. Add the cooked potato and lemon juice.
5. Set aside to cool before adding coriander and season with salt and pepper to taste.
6. Take one strip of filo or spring roll pastry and brush one long edge with egg wash
7. Add a tbsp of potato mix to pastry and fold into a triangle, repeating until you reach the end of the strip.
8. Deep fry in medium oil until golden, about 3 to 4 minutes.
9. Serve with mint coriander raita.

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Busy piling a tower of cake on her plate, Sugarpuff nearly loses the lot at a sudden unexpected trumpeting that emanates from beyond our afternoon tea buffet. A parade of noisy elephants is lumbering at speed toward Sabi Sabi Bush Lodge’s inviting waterhole, with a couple of tiny (by elephant standards) tots in tow.

While the littlest leap clumsily into the water, the adults gleefully spray themselves with trunkful after trunkful of water. My daughter is torn. Does she watch the adorable scene or eat cake? The correct answer is, of course, both.

While it is wildlife experiences like these that brought us to Sabi Sabi Private Game Reserve, located on the southwestern corner of the Kruger National Park in South Africa’s Sabi Sands Game Reserve, there’s so much more to the Sabi Sabi experience, and the incredible non-stop food action is integral to it.

Our days start with steaming hot tea and early morning snacks on a pre-dawn safari. We return amped up from adrenalin filled Big 5 encounters to a hot cooked breakfast and brilliant buffet of local delights. Lunch is an a la carte al fresco affair overlooking the waterhole.

Not even remotely hungry by afternoon tea, it’s still impossible to resist the siren call of the towers of freshly baked cakes and biscuits. It’s the perfect fuel to keep us energised for an afternoon of wildlife spotting with our ranger until sundowners and snacks appear as if from nowhere. On our return we spy a cackle of hyenas shredding the kill of a sulky leopard, who watches the opportunistic diners from the heights of a tree.

Back at Bush Lodge, we’re almost as ravenous as the forlorn feline so swiftly change for dinner. We’re entertained by the hypnotic rhythms of local singers and dancers as we dine on smoky braai (barbecue) around a roaring fire in the softly lit boma. The following night’s meal is served under magnificent night skies at a starlight bush dinner, where we recount the day’s exciting encounters with our ranger, Dan, who proves to be a witty dining companion with a Pied Piper flair for enchanting kids.

But it is the food that is the real star of each meal, with memorable menus created by a clever culinary team to celebrate the freshest local organic produce and the very best of contemporary African cuisine.

Since our return, the kids remind me daily of the baked aubergine scented with rose water,  addictive boboti-stuffed samoosa, smoky coal roasted vegetables, a heavenly deconstructed crocodile pie, and a traditional warthog potjie (casserole).

And then there are those cakes…

One of Sugarpuff’s most oft repeated requests since our return from Sabi Sabi has been for a slice of South African Melktert, a delicate but decadent cinnamon-dusted milk tart that made an appearance during afternoon tea at Bush Lodge. Lucky for her, they’ve shared their recipe for the popular desert in ‘Bringing the Bush Home‘ – a gorgeous collection of tried, tested and timeless recipes from Sabi Sabi’s talented Chefs.

And Sabi Sabi’s South African Melktert recipe is so good it wings us straight back to afternoon tea under that thatched roof overlooking the waterhole and its hooting and honking elephants. Only after I serve it up it home, the trumpets of joy are coming from a small Aussie girl.

South African Melktert

April 30, 2020

by Aleney de Winter

Cuisine South African

Category Africa African Food Recipes

Notes

Recipe from Sabi Sabi Private Game Reserve’s ‘Bringing the Bush Home’ cook book
 

Ingredients

• Pastry
• 125g butter
• 1⁄2 cup sugar
• 1 egg
• 2 cups all-purpose flour
• 2 tsp baking powder
• Pinch of salt
• Filling
• 4 1/2 cups milk
• 3 eggs
• 1 cup sugar
• 21⁄2 tbsp flour
• 21⁄2 tbsp cornflour
• Pinch of salt
• 1 tsp vanilla essence
• 1 tbsp butter
• Ground cinnamon for sprinkling

Instructions

1. Preheat your oven to 180°C.
2. For the pastry, cream butter and sugar until fully combined.
3. Add the egg and beat well.
4. Sift dry ingredients and add to the butter, sugar and egg mix, folding in until a dough is formed.
5. Place dough in a greased and floured pie dish and press down gently until its filled.
6. Bake pastry for 20 minutes or until light golden brown.
7. Remove and set aside to cool.
8. For the filling, place milk in a saucepan and bring gently to a boil.
9. Beat the eggs, before adding the cornflour, sugar, salt and flour and mix well.
10. Pour the boiling milk into the mix and stir.
11. Return mixture to the saucepan on stove and stir continuously at low heat for 8–10 minutes over a medium heat, until it starts to thicken.
12. Add butter and vanilla essence and carefully pour the mix into the pastry base.
13. Place in fridge to set (should be firm but still a little wobbly).
14. Sprinkle with cinnamon and serve.

Tags

Recipes,

South Africa

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Mie Goreng is one of the ultimate Asian comfort foods, something whipped up in households across Indonesia, Malaysia, Sri Lanka and Singapore. In fact, you’ll find the ubiquitous noodle dish popping up everywhere from street stalls to swanky restaurants.

Each of those countries has its own take on Mie Goreng, though the dish is traditionally made with Hokkein (egg) noodles stir fried with shallots, garlic, soy sauce, egg, vegetables, and a variety of proteins.   And while we’ve tasted many variations of the dish across Asia, it was as we ate our way through Bali’s many delicious street snacks, that we fell in love with the luscious noodles.

Good job too, because the oh-so-silky Indonesian Mie Goreng appears to be served for breakfast, lunch and tea… and who are we to say no to that? For us, it is near impossible to bypass the brightly coloured street carts hawking the irresistibly sweet, salty, spicy noodles, studded as they are with juicy strips of chicken, pork or beef and a smattering of prawns, and served accompanied with hot sambal. OK, I admit that that may be because we have zero self-control around food, but still…

Our own Indonesian Mie Goreng recipe has evolved from the many variations we’ve tried in Bali and we use both chicken and pork variations. It must be noted that in much of Indonesia Islamic halal dietary law forbids the consumption of pork but in majority Hindu Bali, pork is a staple, hence the use of it in our recipe, but you can substitute the meat of your choice.

This recipe is so simple, 12-year old Raff whips it up in our wok weekly, like a boss!  Enjoy.

Indonesian Mie Goreng Recipe

April 17, 2020

by Aleney de Winter

Cuisine Indonesian

Category Asian food Recipes

Ingredients

• Mee goreng
• Peanut oil
• 2 eggs whisked
• 1 tbsp sambal oelek
• 1 tsp shrimp paste
• 2 tbsp kecap manis
• 3 tbsp light soy sauce
• 1 tbsp sesame oil
• 4 garlic cloves finely chopped
• 1 thumb of ginger, finely julienned.
• 300g sliced pork belly (skin off)
• 12 peeled green prawns
• 1 cup sliced cabbage
• 1 cup bean shoots
• 440g fresh Chinese egg noodles
• 1/2 cup sliced spring onions
• Birdseye chilli sliced
• 1 lime

Instructions

1. Combine shrimp paste, sambal oelek, sesame oil, kecap manis and light soy sauce in a bowl and set aside.
2. Heat a splash of oil in a seasoned wok over medium-high heat. Add the egg and swirl around the hot wok to form a thin omelette. Cook until just set, transfer to a chopping board. Roll omelette and slice into 5mm ribbons and set aside.
3. Heat a little more oil to the wok and add pork, tossing until almost cooked.
4. Add peeled prawns and cook for a minute each side or until opaque.
5. Add cabbage and bean shoots and toss lightly
6. Add noodles and sauce mix and stir fry until evenly coated.
7. Add spring onions (reserving a tbsp full), and egg noodles and toss lightly.
8. Serve topped with slices of birdseye chilli, spring onions and a wedge of lime

Tags

Asian food,

Indonesian food,

Recipes

© 2021 copyright www.boyeatsworld.com.au

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A Sri Lankan-style breakfast is amongst the greatest meals this asbestos-tongued foodie has had the pleasure of meeting and eating. And, in my opinion, the undisputed stars of this Sri Lankan morning show are Sri Lankan egg hoppers.

Even in the morning Sri Lankan cuisine is fuelled by chilli, curry leaves, cinnamon and black pepper. And while no two breakfasts are ever the same, you can expect, at the very least, fragrant curries and dahls served with fluffy bowls of red heirloom rice or coconutty milk rice, a selection of sambols and chutneys and crispy roti and the ubiquitous hopper.

Hoppers come in a variety of styles. There’s the very popular idiyappam (string hoppers), a steamed lacy noodle pancake made from a hot-water dough of red or white rice meal. And then there’s appam, deep basket-like pancakes made from fermented rice flour and coconut milk.

On my recent  travels to extraordinary Sri Lanka, my  favourite version of these were hoppers topped with a fried egg and a generous dollop of sweet spicy Sri Lankan seeni sambol (a sweet, sour and spicy onion relish). In fact, I may have devoured my body weight in them and have been craving them every since.

Keen to introduce the family to the wonders of Sri Lankan egg hoppers, I decided to see if I could recreate the bowl-shaped breakfast beauties at home. I brought a couple of hopper pans back with me from Sri Lanka (you can purchase them online, though at a pinch you could use a small non-stick wok with a fitted lid) and after discovering no two hopper recipes appear to be the same, experimented with a hopper mixture until I managed to get it just the right lacy and crisp, yet slightly steamed texture.

The whole family are so hooked, Sri Lankan egg hoppers are now on the menu most weekends at Casa Eats World.

Sri Lankan Egg hoppers

April 16, 2020

by Aleney de Winter

Cuisine Sri Lankan

Category Asian food Recipes

Ingredients

• 10 grams dried yeast
• 1 tbs sugar
• ¼ cup warm water
• 400 grams rice flour
• 400 ml coconut milk
• 400 ml light coconut milk
• 8 Eggs
• 2 egg whites, whisked
• Salt

Instructions

1. Add yeast and sugar to lukewarm water and let rest for 20 minutes to activate.
2. Place rice flour in a large bowl and form a well to add the activated yeast mix.
3. Add 400ml of coconut milk and stir.
4. Slowly add remaining light coconut milk, stirring constantly until the mixture forms a smooth batter. (Note: to get a good pouring consistency you may need to add up to a ½ cup of water.)
5. Cover bowl with a tea towel and let stand in a warm place for approximately 90 minutes to double in size.
6. When you’re ready to cook, stir whisked eggwhites into coconut mixture and add salt.
7. Heat hopper pan over a medium heat and add a ladleful of the mixture, and swirl to evenly coat sides of pan.
8. Add an egg and cover with lid.

Tags

Recipes,

Sri Lanka,

Sri Lankan food

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,issm

A fiery, sweet, sour and spicy onion relish, Sri Lankan seeni sambol is something you’ll find on just about every Sri Lankan table, whether it’s breakfast, lunch or dinner time.

It’s no surprise that Sri Lankan’s love vegetarian dishes. The fertile island paradise is blessed with an arsenal of incredible vegetables, fruit and heady spices. Veggie curries, dahls and rice are all everyday staples, and generally come accompanied by roti style breads and papadums. Spices are also used with wanton abandon. So much so that on my recent Sri Lankan foodie adventures I was warned by restaurant after restaurant to order western versions of the local food. Of course, with my signature asbestos-tongued fearlessness I ignored that advice and spent the next week ordering every dish at the same blow-your-face-off level of spicy that the locals do, leaving my local hosts impressed and my tastebuds happily tingling.

Indeed, so enamoured was I of the spice laden dishes, I took the heat higher at every opportunity with massive dollops of the chilli-laden sambols and chutneys that accompany every meal.

But it was the addictively sweet and spicy Sri Lankan seeni sambol that was the one to followed me home, in recipe form at least.  In Sri Lanka, seeni sambol is made both with and without Maldive fish (a dried tuna fish that adds an umami flavour a little like shrimp paste) but for our vegetarian version we skip the fish. 

The kids and I make a big batch regularly, which we use as an accompanied to our favourite breakfast of Sri Lankan Egg Hoppers, as well as with scrambled eggs, as an accompaniment to rice and curries and as a toasted sandwich filling. I’ve even sprung spice-obsessed Raffles, sneaking spoonfuls of our version of Sri Lankan seeni sambol straight from the jar. Enjoy.

Sri Lankan Seeni Sambal

April 16, 2020

by Aleney de Winter

Cuisine Sri Lankan

Category Asian food Recipes

Ingredients

• 2 tbs oil
• 3 medium red onions, finely sliced
• 2 garlic cloves, finely chopped
• 2cm peeled ginger, finely chopped
• 1 sprig fresh curry leaves
• 2 tbsp chilli flakes
• ½ lemon grass stick, bruised
• 3 cardamom pods, bruised
• 1 cinnamon stick
• 3 cloves
• ¼ cup tamarind water
• 1 tbsp. sugar

Instructions

1. Heat oil in frypan over a medium heat
2. Sauté onions until soft and caramelised, then remove with a slotted spoon, reserving as much of the oil as possible.
3. Reheat frypan on low heat, add curry leaves, chilli, cinnamon stick, cardamom pods, cloves, lemon grass and cook until fragrant.
4. Add the garlic, ginger and fry until soft.
5. Place the cooked onion back in the pan.
6. Add tamarind water and sugar and simmer gently until liquid reduces
7. Serve with hoppers, eggs or as a side with curry and rice.

Tags

Recipes,

Sri Lankan,

Sri Lankan food

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A paradise of golden sand, temples and sunshine, Indonesia’s Island of the Gods, is also a gastronomic heaven. Blessed with an abundance of fresh produce and a culinary culture that’s a fine fusion of indigenous tradition, bold Indonesian flavours and a smattering of Indian influence, I’m fairly convinced Bali’s deities’ all have very happy bellies.

Based around rice, noodles, fresh vegetables, meat and fish, all infused with spice, we can’t get enough and on our regular visits to Bali, I’m usually straight on the hunt for gado gado (peanut sauce smothered steamed vegetables) and Raff’s not satisfied until he’s shoving his face into a hot Sambal Udang (prawns in spicy sauce) and succulent Bebek Betutu (slow roasted duck cooked in banana leaves).

Sugarpuff, on the other hand, has a sate lilit (minced meat skewer) radar, and she’s been gobbling them down ravenously since she was a baby. Though this may be as much due to her obsession with anything on a stick as their smoky flavour and irresistibly peanutty sauce.

With regular visits to Bali with the kids and a tendency to bring home a country’s culinary highlights as a souvenir whenever we can, it’s not uncommon for us to whip up a wicked nasi goreng (fried rice topped with egg) or mie goreng (fried noodles topped with egg) at home. But the dish most frequently requested by the kids is perkedel jagung (or bakwan jagung), spicy Indonesian corn fritters that are a ubiquitous and cheap snack found all around Indonesia’s islands (at least when my ravenous twosome aren’t in town cleaning out supplies).

Perkedel jagung are quick to whip up and use easy to find ingredients, so I’m always happy to oblige. Indeed, so popular have they become that I rustle up a stack of my version of the sweet corn spiked fritters for brunch every other Sunday. Served up with either my homemade sweet mango chilli sauce or a quick salsa made from red onion, chilli, coriander, tomato and a hit of lime (which is far less traditional but damned delicious), they’re guaranteed to disappear in seconds.

Perkedel Jagung - Indonesian Corn Fritters

February 29, 2020

by Aleney de Winter

Cuisine Indonesian

Category Asian food

Ingredients

• 2 x 420g cans sweet corns, drained
• 40g of rice flour
• 80g of plain flour
• 2 eggs
• 5 garlic cloves
• 3 red chillies diced
• 2 spring onions, finely diced
• 2 kaffir lime leaves finely diced
• 1/2 cup chopped coriander
• 4 shallots finely chopped
• ½ tsp coriander powder
• 1 tsp pepper
• ½ tsp salt
• Vegetable oil for frying

Instructions

1. Take half the corn kernels and the garlic cloves and use a mortar and pestle (or blender) to make a paste.
2. In a medium mixing bowl, beat the egg.
3. Add the corn paste, spring onions, coriander, kaffir lime leaves, shallots, chilli, and remaining corn kernels and combine.
4. Add rice flour and plain flour, ground coriander, pepper and salt and mix well.
5. Heat an inch of oil in a pan on medium/low heat
6. Drop fritter batter into oil, flattening slightly with a spoon to even them out for cooking.
7. Cook, turning regularly, until golden all over, then sit aside on rack to drain.
8. Serve with your choice of accompaniments.

Tags

asian recipes,

Bali with kids,

Indonesian food,

Recipes

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