Recipes (1/4)

Tazukuri (dried Sardine) Ingredients 4 cups peanut oil or vegetable oil 1 (3 ounces) package dried tiny sardines 1/4 cup soy sauce 2 tablespoons water 2 tablespoons mirin 3 tablespoons sugar 1 tablespoon toasted sesame seeds Directions 1. In a wok or deep saucepan, heat oil to 360 F (180C). 2. Place sardines in a large wire skimmer. Lower into hot oil. 3. Fry 30 seconds. Drain on paper towels. 4. In a small saucepan, bring soy sauce, water, mirin and sugar to a boil. Reduce heat to medium. Cook 5 minutes or until thick and syrupy 6. Cool 3 to 4 minutes. 7. Add sardines; mix well. Sake Steamed Shrimp Ingredients 8 shrimp (washed and de-veined) 2 tablespoons sake 2 egg yolks 1 1/2 tablespoons vinegar 3 tablespoons dashi stock 1 1/2 sugar Directions 1. Pour sake over shrimps. 2. Steam the shrimps on high heat for 5 minutes 3. Cool the shrimps before serving. 4. To make the dipping sauce, mix all the ingredients in a pan and put on low heat. Grilled Salmon with Thai Curry Sauce Ingredients Salmon fillets or steaks 1 can coconut milk 2-3 tsp Thai curry paste (red, yellow, green your choice) lemon zest to taste 1 tbl or two of Thai fish sauce (optional, but highly recommended) salt & pepper Directions The fish can be grilled, pan fried, baked or poached----your call. While it is cooking, add fish sauce to coconut milk and reduce by about half by boiling it. Add all other ingredients except the lemon zest to the milk until well blended and simmer for a few minutes. Pour over, or under, prepared Salmon. Garnish with lemon zest and maybe a little fresh basil or mint chopped and sprinkled over as a garnish. Thai Seafood Salad Ingredients 600g mixed seafood (cod fillets, prawns, scallops, calamari etc.) 1 bottle Honey Soy Marinade 1/2 savoy cabbage, shredded 1/2 red cabbage, shredded 1 red capsicum, finely sliced 1 yellow capsicum, finely sliced 1 cup bean shoots 1 cup snow pea sprouts 1 large handful fresh coriander 2 tbsp fresh mint leaves, finely sliced 2 tbsp fresh basil leaves, finely sliced 1/2 Spanish onion, finely sliced 1 bottle Thai Sesame Vinaigrette 1/2 cup roasted peanuts, lightly crushed Directions Marinate the seafood in the Hot Honey Soy marinade for at least 1 1/2 hours. Combine all the salad ingredients in a bowl (except peanuts) and toss well. Just before cooking the seafood, dress with the Thai Sesame Vinaigrette. Char-grill the seafood on the BBQ until cooked through (2-3 minutes each side). Serve atop the salad. Sprinkle with the roasted peanuts and drizzle some extra Thai Sesame Vinaigrette if required. Fresh Shrimp Roll with Crustacean Secret Kitchen Sweet Chili Bean Sauce Makes 8 Shrimp Rolls Ingredients Fresh Shrimp Roll 8 Leaves Green Leaf - cleaned and hard part removed 1 Cup Pickled Carrots 1/2 Bunch Mint Leaves, cleaned and stems removed 1/2 Bunch Chives 2 Cups Cooked Rice Noodles, Cooled 32 Medium sized Shrimp, Boiled, Shelled and De-Veined 8 Circular (12” Diameter) Rice Paper Wrappers 9 White Lint Free Kitchen Towels, approximately 13” square, Dipping Sauce Secret Kitchen Chile Bean Sauce or Make Your Own Sauce Ingredients 1/2 Cup Bean Sauce - available at Asian Food Stores 1/4 Cup Chardonnay 1/4 Cup Water (optional, if sauce is too thick for your taste) 1 Tsp. Sugar 1 Tbsp. Olive oil 1 Tsp. Chile Paste 2 Tbsp. Shallots (minced) Ground Peanuts to taste Sauté Shallots with olive oil until golden, then add Bean Sauce, Chardonnay, Sugar and Chile Paste and water. Spring Roll Preparation 1. Prepare rice paper wrappers. Lightly dampen 1 cloth, lay flat and place one rice paper wrapper flat on it, alternating layers until all wrappers are done. Flip over the stack and remove towel carefully. Work from bottom of the stack.