Indian Corn Dhal with Chicpea Fritters Recipe

Indian Corn Dhal with Chicpea Fritters

Serves 6
EASY GREAT VALUE
Preparation: 30 minutes
Cooking: 40 minutes

Ingredients:

• olive oil 1 T
• butter or ghee 2 T
• onion 1, finely chopped
• garlic 4 cloves, finely chopped
• fresh ginger 1 x 10 cm piece, grated
• cardamom 3 pods, crushed
• garam masala 2 T
• turmeric 2 t
• cloves 3
• red chilli 1, finely chopped
• cinnamon stick 1
• smoked chilli flakes ½ t
• curry leaves 1 sprig
• ripe tomatoes 4, roughly chopped
• red split lentils 250 g
• tomato paste 1 T
• vegetable stock or water 3 cups
• salt, to taste
• sweetcorn 3 cobs, kernels removed
• Woolworths Indian plain rotis, for serving
• double-cream yoghurt, for serving
• lemon wedges, for serving

For the chickpea fritters:

• chickpea flour 150 g
• baking powder 1 t
• free-range egg 1
• baby spinach 2 cups finely sliced
• green chilli 1, finely chopped
• spring onion 1, finely chopped
• sunflower oil for frying
• salt, to taste

Directions:

1. Heat the oil and butter or ghee in a large saucepan. Gently cook the onion until soft, then add the garlic, ginger, cardamom, garam masala and turmeric and cook for 1 minute.
2. Add the remaining ingredients except for the salt, corn, rotis, yoghurt and lemon. Cook for 15 minutes, adding more water if necessary. Add the corn and cook for a further 10 minutes. The soup should be quite thick. Season with salt.
3. To make the chickpea fritters, mix all the ingredients except the oil and salt. Bring a small saucepan of oil to a very high heat. Using a soup spoon, place spoonfuls of the mixture into the oil and fry until golden brown. Drain on kitchen paper and season with salt.
4. Cook the rotis according to package instructions and serve with the soup, fritters, yoghurt and lemon wedges.

Tibuk-tibok Panna Cotta Recipe

Tibuk-tibok Panna Cotta

Makes 5-6 servings

Ingredients:

• 2 cups Coconut cream
• 2 cups All-purpose cream
• 4 cups Carabao’s milk
• ¼ cup Salted butter
• 1 can Cream-style corn
• 1 can Corn kernels
• 1 ½ cups White sugar
• ¼ tsp Iodized salt
• 1 cup + Cornstarch
• 3 Tbsps
• 1 cup Water
• 1 cup Grated cheese
• •Toasted desiccated coconut, to garnish

Directions:

1. Mix the coconut cream, all-purpose cream, and carabao’s milk in a pot over medium heat. Bring to a boil, stirring constantly.
2. Add the butter, cream-style corn, corn kernels, sugar, and iodized salt. Lower heat and continue cooking for several minutes.
3. In a separate bowl, dissolve cornstarch in water. Slowly add cornstarch slurry to the pot while stirring constantly.
4. Transfer the coconut-corn mixture to a molding tray or small ramekins. Refrigerate until it sets.
5. Before serving, remove from the mold and invert on a serving plate. Top with grated cheese, corn kernels, and toasted desiccated coconut.

Binagoongang Baboy at Manok sa Tsokolate

Binagoongang Baboy at Manok sa Tsokolate

Makes 5-6 servings

Ingredients:

• ½-¾ kilo Pork liempo, cut into serving pieces
• ¾ cup Water
• ½ kilo Chicken thighs
• 1 Tbsp Minced garlic
• 1 White onion, chopped
• 2 Long green chilies
• 1 cup Shrimp paste (bagoong)
• ? cup Vinegar
• 150g Dark chocolate, chopped
• •Shaved white chocolate, for a sweet garnish
• •Chopped spring onions for a savory garnish
• •Chopped bell peppers for a savory garnish

Directions:

1. Place the pork liempo and ¼ cup water in a pan. Cover and cook at low-medium heat until the water has evaporated and pork is tender.
2. Add chicken thighs and continue to cook until the fat has been rendered. Set aside chicken and pork pieces.
3. Sauté garlic and onions in the same pan using the rendered fat, until the onions are translucent. Stir in the green chilies and the cooked pork and chicken.
4. After several minutes, pour in the bagoong. Sauté and continue to cook. Add the remaining water and vinegar. Simmer for several minutes.
5. Stir in the chopped dark chocolate until melted. Simmer until it reaches the desired consistency. Taste and adjust seasoning.
6. Transfer to a serving dish and garnish with some white chocolate for a sweet contrast or spring onions and bell peppers for a savory finish. Serve hot.

Thai Pork Omelet Recipe

Thai Pork Omelet

This omelet is something you simply must try. It is easy to make, yet tastes awesome.
Serves: 2
Time: 10 minutes


Ingredients:

• 4 eggs
• 1 ¼ teaspoons soy sauce
• 4 tablespoons minced pork
• Some steamed rice, to serve with

Directions:
1. Heat around 1 cup oil in a saucepan.
2. While the oil is heating, whisk the eggs with soy sauce and minced pork.
3. Your eggs should be filled with air bubbles.
4. Once the oil is hot, pour the egg mix in the center of oil. Cook for 30 seconds or until bubbly and
puffy. Flip the omelet and cook for 30 seconds more.
5. Once the egg is golden brown remove from the oil and place onto a plate lined with paper towels.
6. Serve the egg with steamed rice.

Pad Thai Recipe

Pad Thai

Amazing blend of prawns, chicken and rice noodles.
Serves: 4
Time: 15 minutes

Ingredients:

• 2 tablespoons lime juice
• 1 lb. peeled and deveined prawns
• 0.5 lb. rice stick noodles
• 2 eggs, beaten
• 1 cup bean sprouts
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 3 green onions, sliced
• 2 tablespoons peanut oil
• 2 chicken breast fillets, skinless, boneless and thinly sliced
• 2 red chilies, seeded and chopped
• ½ cup chopped fresh coriander
• 4 tablespoons crushed peanuts

Directions:
1. Place the noodles in a bowl and cover with hot water.
2. Place aside until the noodles are tender. Drain and rinse.
3. In a jug combine the sugar, fish sauce, and lime juice. Whisk to combine.
4. Heat the wok pan over high heat. Add oil and once hot add the chicken.
5. Stir-fry the chicken for 2 minutes. Add onions, chilies and prawns. Cook for 2-3 minutes.
6. Add the noodles and cook for 2 minutes. Add the lime juice mix and give it a good stir. Pour in the
eggs and cook for 1-2 minutes. Add the bean sprouts and toss to combine.
7. Serve while still hot, with coriander and crushed peanuts.

Thai Minced Pork Salad (Larb Moo)

Thai Minced Pork Salad (Larb Moo)

Minced pork in combination with lemongrass, coriander and classic Thai seasoning.
Serves: 4
Time: 20 minutes

Ingredients:

• 1 lb. minced pork
• 1-inch ginger, peeled and minced
• 1 red onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons peanut oil
• 1 green chili, chopped and seeded
• 1 stalk lemongrass, trimmed and outer layer removed
• 1 tablespoon brown sugar
• 4 tablespoons lime juice
• 4 tablespoons chopped coriander
• 4 tablespoons fish sauce
• 1 teaspoon white vinegar
• 4 tablespoons chopped mint leaves
• 10 baby lettuce leaves
• Some crushed peanut, to serve

Directions:
1. Heat peanut oil in a skillet. Add the pork and cook until browned.
2. In a food blender combine the ginger, lemongrass, and chili. Process until blended.
3. Add to the pork and cook for 2 minutes. Add the onion and cook for 2 minutes.
4. Add the fish sauce, sugar, lime juice and vinegar. Cook for 4 minutes.
5. Remove from the heat and stir in mint and coriander.
6. Serve the pork mince with baby leaves and crushed peanuts.