Cosmopolitan Cuisine - A resource produced by Carers NT Community Partners Program with funding from the Australian Government Department of ...
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Cosmopolitan Cuisine
A re s o u rce pro duce d by Ca re rs NT C ommuni t y Pa rt ne rs Pro gram
w i t h f undi ng f rom t h e Aus t ra li an G o ve r nme n t De p a rt me n t o f He a l t h and Age i ng
I ntro du ctio n
Carers NT has been funded by the Local shires and city councils provide
Department of Health and Ageing to Meals on Wheels throughout Australia,
manage the Community Partners Program with the exception of the Northern
(CPP) since 2006. Carers NT CPP has Territory.
focused on three areas: Social isolation, A specific Meals on Wheels kitchen is
food and perceptions of services by not financially viable unless catering for a
multicultural seniors and their families. substantial number of clients. In the
CPP conducted a series of forums with greater Darwin area the meals are
seniors within the Chinese, Greek and provided by Royal Darwin Hospital.
Filipino communities in 2006. Under the current structure it is unlikely
Seniors attending these forums indicated that the kitchen of the Royal Darwin
that there was a general unhappiness with Hospital can provide culturally appropriate
Ca re rs NT s t af f ch a r i t y appe a l .
the meals provided by some aged care meals for CALD seniors, also meal
M a k i ng Wo n t o n s o up.
service providers. A Darwin Seniors’ Needs preparation is not a part of the Community
Analysis conducted by the Darwin City Care Certificate Courses available from
Council in the same year, also identified Charles Darwin University.
Personally I rediscovered the large array of
‘Lack of choice with the Meals on Wheels During the course of the Feasibility Study,
fresh food grown in the Top End. There is a
Service’ as an unmet need. Subsequently seniors offered to share their home
good selection available from major
Carers CPP completed a Feasibility Study cooking which led me to the
supermarkets and shops specializing in
Report ‘Catering for Culturally and Cosmopolitan Cuisine project; to consult
Asian, Indian or Filipino goods. As a bonus,
Linguistically Diverse Seniors Within Aged with stakeholders including hospital chefs
I learnt to use ‘weeds’ grown in people’s
Care Services’ in 2007/2008. The summary in Darwin, Katherine, Alice Springs and
gardens.
of this Feasibility Report stated that seniors Tennant Creek; to collect information and
living in the community have a much greater recipes from seniors groups; and to Senior Project Officer - Elsa Gibbons
chance of meeting their individual cultural organize cooking workshops to
food needs than those living in aged care demonstrate simple dishes for aged care
facilities. facilities and support workers.
C o ntent Profile - Filipino Seniors Profile - Katherine workshop
No t a t race o f chick e n Tre as u re s f rom t h e de e p blue
L o ng and sh ort Banana prawns and scallop chowder
Chicken soup with vegetables Cabbage salad
Eggplant Sicilian Winter melon with crab sauce
Chicken stock Thai curry prawn
Cream of corn Green mango salad
Green mango with shredded coconut Fish Amouk and Mackerel soup
Pork spare ribs lotus soup Pan-fried banana prawns
Mung bean soup Hard tofu salad
Indian fried rice Jew fish potato cakes
Pineapple and tomato sour soup Mud crabs
Rice porridge (Congee) Rice flake snack
Spicy minced pork sauce Steamed Snapper
Rice noodle soup Thai fish cakes
Seaweed and tofu soup Spring rolls and fried noodles
Vietnamese rice rolls Steamed eggplant tempura
Short soup Tofu with fish fillet
Taro and spare rib soup White bait omelet
Profile - Happy Migrant centre
Tofu and pickled mustard soup Winged beans with prawns
Winter melon soup S we e t le ave s & t as t y we e ds
Bitter melon with eggs Smoke Cod South African style
Brown basmati rice pilaf
Profile - Maria Fatima Desousa Profile - Thai community
Chickpeas, Nepal
Can I h ave s ome more-M ai n c o u rse s Asian vegetables Upli f t i ng f i n a le - De s se rts
Adobo, the national Filipino dish Coconut rice Banana cake
Arroz Valenciana, Philippines Dhal curry Coconut balls
Braised chicken with winter melon Eggplant with mustard greens 3 deserts with coconut cream
Braised pork, Shanghai style Stir fried Fiji spinach Pumpkin parcels
Chicken in satay sauce, Singapore Grilled eggplants Greek Kourambiethes
Chicken with basil and chilli, Thai Home style tofu More desserts with coconut cream
Crispy pork balls, Timorese Stir fried okra
Diced pork with cashew nuts Potato and cabbage curry
Lemon grass pork chops, Vietnam Savory chickpea flour pancakes
Spicy meat sauce, Thai Spicy potato, Sri Lanka
Steamed chicken home style Savory egg custard
Thai green chicken curry Sweet potato salad
Tofu with minced pork Timorese, Chinese Two eggplant dishes
Two dishes from Korea Spicy potato curry, Bhutan
Two stir fry dishes, Cambodia
Long and Short Chick e n wo n t o n s o up
Ch ic ken so up with vegeta bles Happy migran t le a r ni ng ce n t re o f Da r w i n Ingre die n ts 6 chicken necks 1 large onion peeled and chopped 1 large carrot peeled and chopped 6 cloves of garlic, chopped 1 tsp of chilli flakes 1 small knob ginger chopped 2 chicken stock cubes Water Soy sauce Me t h o d Put onion, garlic, ginger and chilli in a saucepan with water. Bring it to boil. Add chicken necks, chicken stock cubes and carrot. When it boils again, turn the temperature down to simmer until chicken and carrot are cooked. Add soy sauce to taste.
Ch ic ken sto c k
Da r w i n Chi ne se Se niors
Here is a simple recipe for chicken stock
using a whole fresh chicken. Using this The stock is ready to use as it is.
recipe you get the stock as well as the Alternatively, put the liquid in a container
use of the cooked chicken meat. and let it cool down. Put the stock in the
fridge. When cooled in a few hours skim
Boil a pot of water with 2-3 slices of the fat from the surface of the stock. If
ginger and a spring onion tied into a you want to freeze some of the stock,
knot. Ensure the water level will cover never fill the container to the top because
the chicken. liquid will expand when frozen.
Remove as much fat from the chicken Use the chicken stock as a soup base
as possible and clean the chicken before such as chicken and corn soup, wonton
you submerge the chicken in the soup, egg flower soup, hot and sour
boiling water. Turn down to medium bean curd or noodle soup. Put some stock
heat. Skim the stock from time to time. in an old tea pot and keep it in the fridge if
Turn the chicken over gently after 5 you intend to use it within a day
minutes. Cooking time approximately or two. Use the stock instead of water
40 minutes. Turn off the heat and let the when liquid is required. Chicken stock is
pot stand on the hot stove to finish the useful in a wide variety of dishes.
cooking.
Take the chicken out of the pot carefully
to keep the body intact. The steamed
chicken can be turned into various
dishes such as chicken marinated in
Shaoxiang wine, cabbage and chicken
salad, steamed chicken with a salty
dipping sauce, etc.
Chick e n s o up w i t h h e r b s
Cre a m of c o rn so up
Yi n g Ch a n
Ingre die n ts
1 fresh corn on the cob
Use a grater to cream the corn and add
an equal amount of water
1 egg, lightly beaten
3 sprigs of spring onion, finely chopped
for garnish
Chicken powder or a chicken stock cube
(optional)
Salt and pepper
Me t h o d
Boil the freshly made cream of corn and
water for 3-4 minutes. Put the chicken
powder or chicken cube in the pot
(optional). Turn off the heat and stir in the
beaten egg. Season well to taste.
Garnish with chopped spring onion.
Ready to serve.
Make this soup only when corn is in
season. Choose a tender cob of corn.
It involves a bit more work to make the
fresh cream of corn instead of using the
tinned version, but it’s worth the trouble.
Cre am o f c or n s o up
Por k sp a re r i b s w i t h No te s
lo t us t ube r s o up - Y i ng Ch an Many parts of the lotus can be
used for cooking. Either fresh or
dried.
Ingre die n ts Lotus leaves are used to wrap and
1/2 kg of pork spareribs, cut into cook food the same as banana
cubes, boil for 3-5 minutes, discard leaves. Lotus seeds are used
the water and clean extensively in sweet and savoury
A generous length of fresh lotus dishes. Young tubers can be used
tuber or 1/2 a packet of dried tuber, in stir fries or salads. Matured
washed and cleaned thoroughly tuber adds a rich flavour to soups
2 pieces of dried octopus, soaked and the golden lotus flower makes
and cleaned a lovely drink. In the Northern
6 dried Chinese mushrooms, Territory the indigenous people
soaked and cleaned eat the stems of the lotus.
2 chunks of ginger washed and
flattened
Pepper and salt to taste
This picture on the right shows
Me t h o d lotus tubers harvested from
planter boxes from a Fannie Bay
Fill a clay cooking pot with 2 litres swimming pool. The lotus took at
of boiling water, add all the least six months to grow. An
ingredients and simmer for 1 to 2 earlier attempt to grow lotus
hours. Season to taste. tubers in an old bath tub had not
been successful.
Fre shl y dug lo t us t ube rs
Mu n g be a n so up
Da r wi n Fi l ipi n o Sen io rs
Ingre die n ts
1/2 cup of mung beans, washed
1 1/2 litres of water
2 cloves of garlic
1 onion, (sliced or chopped)
2 spring onions, chopped
1/2 cup of coconut milk
Cooking oil
Me t h o d
Cook the washed mung beans in the
water until they are soft and the liquid
thickens. Drain and reserve 2 cups of the
liquid. Put the cooked beans aside. In a
frying pan heat a tablespoon of cooking
oil, sauté the garlic, onions and spring
onions until caramelized. Add the herbs
and liquid to the mung beans. Bring to the
boil, add the coconut milk and turn off the
heat. Season with salt. Serve hot on its
own as a snack or with steamed rice to
accompany a meal.
Mung be an s o up
Pi ne apple a nd to mato Garlic Oil
so u r so up To make garlic oil, chop garlic into tiny
Na l i Sm ith pieces (the size of half a grain of rice).
Cook the minced garlic until golden in 1/4
Ingredients of a cup of oil on a low to medium heat.
1/4 pineapple, peeled and sliced into When the oil cools, pour into an airtight
wedges (or a small tin in natural juice) container. Garlic oil is widely used in
2 small tomatoes, cut into wedges South-east Asian cuisines.
200g of Jew fish fillet, cut into thick slices
4 spring onions, chopped finely
3 sprigs of basil, use leaves only
4 sprigs of Ma Orm (Rice Paddy herb),
finely chopped
2 slices of Galangal
4 leaves of chopped cilantro
long coriander)
1 ltr of stock (or use stock cubes)
1 tbsp of tamarind paste
1 small chilli, finely chopped (optional)
1 tsp of garlic oil (see below)
Salt and 3 tbsp of fish sauce
Method
Put 3 tablespoons of fish sauce, stock
and 2 slices of the galangal in a saucepan.
Bring to the boil and cook the fish for 5
minutes. Add the pineapple pieces and
tomato, and cook for 2 minutes. Stir in
the tamarind paste and chopped herbs.
Turn off the heat. Sprinkle with garlic oil
and serve.
S o uMung
r s o upbe an sdie
i ngre o upn tsRic e p o r rid ge ( C o n gee )
Cantonese are well known for their rice
porridge. A plain congee is made with
short grain rice and water. Wash and soak
the rice well ahead of the cooking time.
Boil the soaked rice with water, reduce the
heat and simmer, stir from time to time to
achieve the required texture. A good
congee will take 1 and 3/4 hours to 2
hours to cook.
Meat, seafood and vegetables can be
added to the congee for various dishes.
Serve with canned fish, dried salty
anchovies or ready to use preserved
mustard.
R ice s o up us i ng c o o k e d r ice
People from Northern China do this type
of quick cooking during the hot months of
summer.
Put 2 cups of stock in the pot, bring to the
boil, add various chopped vegetables and
1/2 cup of cooked rice. Simmer for a few
minutes or until the vegetables are cooked
and the rice is soft and tender.
Season with salt to taste.
A range o f c o ndime n tsRic e n o o dle so up w i t h h ome
No te s
m ade praw n nugge ts Instead of making your own prawn
and p or k slice s - Y i ng Ch an nuggets you can use ready made prawn
balls from supermarkets that specialize in
Ingre die n ts (pe r se r ve ) Asian food.
2 cups of chicken and pork stock Fresh rice noodles come in all shapes and
1/2 cup of cooked rice noodles sizes and generally most are pre-cooked.
Cooked pork, thinly sliced (approx 20g) They can be found in the fridge section
4 home made prawn nuggets made from of supermarkets. Some people prefer to
the meat of 6 prawns cook them for a few seconds in
One spring onion, chopped finely boiling water. Dried rice noodles need
Oil for deep frying to be soaked for 20 to 30 minutes then
Salt, pepper, lime juice, light soy sauce drained and heated.
and chopped chillies
To m a k e Praw n Nugge ts
Me t h o d Mince prawn meat and mix well with 1
Put stock in a pot and bring to the boil. teaspoon of corn flour, salt and pepper.
Add the cooked rice noodles, sliced pork Make into nuggets the size of little fingers.
and prawn nuggets (or balls) and simmer Deep fry the prawn nuggets in hot oil for
for a few minutes. 10 seconds.
Season the soup with salt and pepper.
Ladle into a serving bowl. Di ppi ng s auce
Garnish with chopped spring onion. Light soy sauce
Ready to serve. Chilli, chopped
Lime juice
Se r v i ng Sugge s t io n
Serve with a dipping sauce.
On t h e s t o ve- R ice no o d le s o upSe aweed a nd Tof u so up
N a li Smi t h No te s
There are many varieties of seaweed
that are suitable for soups. Nori is
Se r ve s s i x the easiest to use. Please note that
Cooking time: 4-5 minutes on gas some take longer to cook.
stove
Ingre die n ts
2 sheets of nori seaweed
1 egg, beaten
2 spring onions
300g of silky tofu
1.5 ltr of chicken stock (or water and
a stock cube)
Salt, pepper and a dash of sesame oil
100g of minced chicken (optional)
Me t h o d
Slice the Tofu. Tear the nori into strips
of 2 cm in width. Chop the spring
onions and lightly beat the egg. Boil
the stock, add the minced chicken
and stir well, put in the tofu and nori
strips. Add salt and pepper to taste.
Bring to the boil, reduce heat to
simmer for several minutes. Pour in
the egg and turn off the heat.
Sprinkle the spring onion and a few
drops of sesame oil on top.
Slice d To f uWo nto n f i l l i n gs Me t h o d
Sh o rt So up
Separate the wrappers
Wet the edges of a wrapper Ingre die n ts
Ingre die n ts ( Wo n t o n f i l li ng s ) Place 1/2 teaspoon of filling in the Chicken or pork stock
centre of the wrapper 4 wontons per serve
To prepare 500g of wonton wrappers Fold in half and seal the edges well Spring onions
Put a dot of water on the top right Pepper and salt to taste
corner and fold the top
Chick e n Wo n t o n Put the wontons on a flat surface Boil the Wontons in the stock for
350g of minced chicken and make sure each wonton is several minutes. Add pepper and
Salt, pepper, dash of sesame oil separate. Repeat until the wrappers salt. Garnish with chopped spring
or filling is finished. onion and a few drops of sesame
Chick e n & praw n Wo n t o n oil.
250g of minced chicken No te s
50g of prawn meat, minced Suitable for freezing. No need to
2 spring onions, chopped thaw to cook.
Salt, pepper, dash of sesame oil
Por k , praw n & spi n ach Wo n t o n
200g of minced pork
50g of finely chopped prawn meat
1 packet of frozen chopped spinach
(Thaw and squeeze out excess liquid)
Salt, pepper and a dash of sesame oil
Pre p a re d Wo n t o nTa ro a nd spa re ri b
so up - Na l i Sm ith
Ingre die n ts
400g of taro, peeled and cut into
wedges
200g of spare ribs, chopped into bite
size pieces
2 spring onions and 1 bunch of
coriander, finely chopped
Me t h o d
Boil the spare ribs in 1ltr of water for
approximately 40 minutes. When the
spare ribs are cooked, put the taro
wedges in and cook for 3-4 minutes.
Make sure the taro is not too soft.
Turn off the heat, season with salt,
pepper and the chopped herbs.
Ta ro is a root vegetable which is
available in markets and major
supermarkets. It is a good source of
dietary fibre with useful quantities of
potassium and small amounts of iron
and vitamin C. A 100g serve of taro
yields 395 kilojoules. It is used widely
in soups, meat dishes and desserts.
Sp a re r i b s, t a ro & c or i ande rTo f u and pick le d mus t a rd No te s
There are many different brands of
s o up - Wai k o k Ch an pickled mustard available from the
Asian supermarket. This particular
This is a ‘throw together’ soup. brand contains three flavors: salty,
Waikok said she makes this soup sweet and sour.
quite often, in particular during the
buildup when the weather is hot and
humid as it takes only a short time
to produce. The soup has a touch of
sourness which increases the
appetite.
Ingre die n ts
2 litres of chicken or pork stock
Approximately 50g of pickled sour
mustard cut into bite size pieces
1 or 2 tomatoes, cut into wedges
Half a packet of tofu, cut into 3 cm
pieces
Salt and pepper to taste
Me t h o d
Boil the stock with the pickled
mustard and tomato for a few
minutes. Reduce the heat to
medium and add the tofu and
simmer for 5 minutes. Season with
black pepper and serve with steamed
rice.
P ick le d mus t a rdWi n te r me lo n s o up
Wai k o k Ch an
No te s
Winter melon, not quite sure the
Ingre die n ts origin of the name, is plentiful
1/2 a winter melon (about 2 kg) during the summer months in South
washed, seeded and cut into big East Asia. Winter melon is said to
chunks. Leave the skin on have a cleansing and cooling effect.
10-12 dried mushrooms, soaked It is used extensively during the hot
with the stem removed and cut months of summer. The winter
into bite size pieces melon used in this recipe comes
2 small carrots, peeled and cut from Chan’s own garden.
into chunks
5-6 Chinese dried red dates
1/3 cup dried lotus seeds and
barley pearls
1 or 2 pieces of dried mandarin peel Wi n te r me lo n s o up
1/2 kg of pork bone
1/2 kg of lean pork or chicken breast
(Blanch for 10 minutes)
Me t h o d
Wei-kok started the soup in a big pot
with approximately 4 litres of boiling
water. She put all the ingredients in
the large pot and simmered them for
2 hours on a medium heat. The liquid
will evaporate and reduce to
approximately half. Season with salt
only.
G ro w i ng Wi n te r me lo n i n a Da r w i n g a rde nM a r i a Fat im a De s o us a For their weekly gatherings, Maria
Port ugue se Timore se C ommuni t y not only prepared the staples and
main courses, she also produced
Pro f i le the sauces and condiments.
For many years, every Monday when
the Timorese Portuguese Seniors The menu below illustrates the wide
gathered at the Casuarina variety of ingredients that Maria
Community Room, the highlight of used: chicken with Chinese
the weekly gathering was a feast cabbage, bamboo shoots, celery
prepared by retired chef Maria. I and onion; fish cutlets with onion,
was very lucky to witness the fruits tomato and basil; tripe curry with
of Maria’s dedication by attending lemon grass and chilli; kongkung
the gathering several times. with pawpaw flowers; beef and
jackfruit soup; steamed breadfruit;
Maria’s mother trained her to cook cucumber salad; steamed basmati
from a very young age in East rice. There were also three home-
Timor. She was an accomplished made condiments on that day: chilli
cook when she came to Darwin in sauce, pickled sour fruit and
the 70’s. Her talent with cooking cabbage coconut milk pickle. The M a r i a Fat im a
was discovered by the owner of a meal concluded with layered rice
local restaurant, where she was cake.
given the task of preparing many
special dishes. At that time, very To prepare meals like these, Maria Personally I feel very sad that Maria,
few fresh herbs and seasonings would go to the Rapid Creek Market for many reasons, is no longer able
were available. For instance, Maria on Sunday mornings to buy the best to continue this activity. Subsequently
had to ‘go bush’ to cut down ingredients. Throughout the week the venue of the weekly gathering
bamboo to make satay sticks. she would also have to do the shop- of the Timorese Portuguese Seniors
Maria also asked her mother to send ping and other work related to food changed to Café Timor Leste, but
her herbs and ingredients from East preparation. On Mondays Maria rose sadly this café was also closed in mid
Timor so she could make authentic at four in the morning to begin her 2011.
dishes. tasks!Can I have some more?
Main courses
Ba li ne se chick e n be ansAdob o – Th e Fi li pi no N at io n a l Dish
Th e Ne gro s ano n me t h o d
Julie t t a Mo f f at & Fi li pi no Se niors
Ingre die n ts
1 kg chicken or pork meat (or ½ kg
of each) cut into serving pieces
1 large or 2 medium sized carrots,
peeled and cut into big chunks
2 onions, cut into wedges
2-3 cups of water
Se as o ni ng s:
(The amount of ingredients used
depends on your personal taste)
Soy sauce, salt and pepper,
1 tablespoon of sugar, vinegar,
peppercorn, garlic, ginger,
bay-leaves and chilli (optional)
Me t h o d
Put the meat in a cooking pot.
Add the onions, carrots, soy sauce,
water, garlic, sugar, peppercorn,
and bay leaves. Bring to the boil.
Turn the heat down and let it
simmer. Stir once in a while. Cook
until the meat is tender and the juice
thickens. You can season with more
salt, pepper and vinegar if preferred.
Serve with steamed rice.
Adob oAr roz Va le nc i an a Me t h o d
Julie t t a Mo f f at & Fi li pi no Se niors Wash the sticky rice and drain the Stir constantly to prevent the rice
water. Add turmeric powder and stir sticking to the pan. Season to
Ingre die n ts well, cover and set aside for 30 taste. Cover and cook for a
500g sticky rice minutes then stir again. further five minutes or until the rice
1 cup of chicken cut into bite size is cooked. Transfer contents onto
pieces Sauté onion, garlic and tomato in a a serving dish. Garnish and serve.
1 cup pork fillet cut into bite size deep pan or pot for three minutes.
pieces Add the chicken, pork, chicken liver Variations - Add mussels, crabs
1 cup of un-shelled prawns with and hearts, water, stock cubes and and clams to the above recipe and
the veins removed prawns. Stir fry for three minutes. you transform it into
1 cup of chicken liver and hearts Put the sticky rice in and simmer ‘Paella Filipino Style’!
1 large tomato (Optional) until the meat is tender.
3 tbsp turmeric powder
2 chicken stock cubes
1 cup of capsicum strips
1 onion, chopped
2 cloves of garlic, sliced
Spring onion, chopped
4 cups of water or chicken stock
Cooking oil, salt and pepper
To garnish
8-10 hard boiled eggs cut into
halves
Strips of capsicums
Spring onions
A handful of sultanas
Ar roz Va le nc i an aMe t h o d
Braise d chick e n w i t h been cut, it needs to be used fairly
Precook the Chinese mushrooms
w i n te r me lo n in chicken or pork stock until soft,
quickly, preferably within a week or
Jojo Le ung two.
it takes about 45 minutes.
Winter melon is also available from
Season well when the mushrooms
Darwin Markets. The deep fried tofu
On this occasion, half a melon was are soft. Set aside.
puffs are available from several shops
given to Jojo to share with her specializing in Asian grocery in Darwin.
friends. It was decided to have a In a deep pot, brown the chicken
winter melon feast at Jojo’s home. pieces with 2 tablespoons of oil.
Turn the heat down and simmer the
I ngre die n ts chicken pieces until nearly done.
1/2 a winter melon, peeled, seeded Add the cooked mushrooms, winter
and cut into chunks, 2.5 cm x 4 cm melon and the deep fried tofu puffs.
(approx) Some stock or water may be added
1 packet of dried Chinese mush- at this stage to prevent the
rooms, soaked and cleaned with contents from burning although the
stem trimmed winter melon yields quite a lot of
2 kg of chicken pieces, excess fat liquid when cooked. Season with
trimmed and cut into big pieces salt, pepper and light soy sauce to
2 packets of deep fried tofu puffs, taste.
rinsed
4 spring onions, cut into 4 cm Transfer the contents into a serving
1 sprig of coriander for garnish dish, garnish with spring onions and
2-3 cups of stock or water coriander. Serve with rice.
Cooking oil
Salt, pepper and light soy sauce No te s
Winter melon is a very popular plant
in the gardens of Darwin’s Chinese
community. The whole ripe melon
can be kept for several months after
it is harvested. Once the melon has
Braise d chick e n w i t h w i n te r me lo nNo te s
Braise d p or k Sh angh ai s t y le Repeat this process. When the dish Braised pork is suitable for freezing
is ready, it should have plenty of as the texture of the meat will not
Ingre die n ts sauce. It will take approximately change once reheated.
1 kg belly pork or leg of pork cut 40 to 45 minutes until the pork is There are many different versions of
into 3 to 4 cm bite size pieces tender. Season with sea salt before braised pork. The flavour comes from
3 tbsp of brown sugar serving. the skin, the fat, the meat as well as
3 tbsp of cooking oil the pork bone.
3-4 tablespoons of dark soy sauce
Salt and black pepper to taste
1 cup of water or stock (more if
preferred)
Me t h o d
Pour the oil into a heavy based pot
or clay pot on a medium heat. Add
the sugar and stir occasionally until
the sugar is caramelized. This will
take a good 5-10 minutes.
Add the pork pieces in the caramel-
ized sugar and oil, brown the sides
well. Pour the dark soy sauce into
the pot, one tablespoon at a time,
to coat the pork pieces. You can
vary the amount of soy sauce to suit
your taste. The black pepper may
be added at this time. Pour 1/3 cup
of water or stock into the pot, bring
to the boil and turn down to simmer
with the lid on. When the liquid has
reduced add another 1/3 cup of
water or stock and stir.
Braise d p or k Sh angh ai s t y leChick e n i n s at ay s auce Fry 3/4 of the sliced onion in sauce- Me t h o d
(Si ng ap ore Indi an ) pan with the oil. Fry until tender. Fry the remaining sliced onion until
R anji t Si ngh Pour the processed sauce into a brown. Fry the chicken in a sauce-
saucepan with a dash of salt and pan, stir until nearly cooked. Add the
Ingre die n ts 3 teaspoons of raw sugar and the
2 kg boneless chicken, cut into bite sauce and cook for at least another
crushed peanuts. Cook for 10 to 15 5 minutes. Stir constantly to prevent
sized pieces or big chunks minutes, stir from time to time. Pour
3 large onions, sliced. Use half for the sauce from sticking.
in a can of coconut cream. Serve with steamed rice and a salad.
the sauce, divide the remaining The sauce is ready.
onions into two portions ( 3/4 onion If you use generous amounts of
each portion) onion and capsicum, you can set
8 cloves of garlic, peeled a cup of the sauce aside for later
1 small piece or 5 slices of ginger uses. The sauce can keep up to 3
1 stalk of lemon grass weeks in the fridge.
7 red fresh chilies
2 red capsicums
1/4 cup of tamarind juice
3 teaspoons of raw sugar, salt to
taste
1 can of coconut cream
250g dry roasted peanuts
Olive oil for cooking
Th e s auce
Prepare the tamarind juice by soak-
ing 1/2 a packet of dried tamarind
with 1/2 a cup of water. Soak for half
an hour, squeeze the flesh and
discard the stones.
Process garlic, ginger, lemon grass,
chillies, capsicums, 1½ onions and
tamarind juice.
Grind the peanuts.
Chick e n i n s at ay s auceChick e n w i t h b as i l Me t h o d chicken changes colour. This only
and chi l li Blanch the snake beans in boiling takes a minute or two. Do not
water for a minute or two. Revive overcook the chicken. Stir in the
the beans under cold running water. seasoning, water or stock and the
Drain well and set aside. blanched snake beans. Keep stirring
Ingre die n ts
Heat 1 tablespoon of cooking oil in a until the chicken is fully cooked. Turn
200 g skinless chicken breast, cut
wok. Add the garlic and chillies. off heat. Stir in the basil leaves and
into bite size pieces
Cook over a medium heat until the serve. Garnish with fresh basil leaves
2 cloves of garlic, finely chopped
garlic is golden brown. Add the and chilli julienne. Serve with steamed
3 red chillies, seeded and finely
chicken pieces and fry until the rice.
chopped
2 kaffir lime leaves, julienned
2 tbsp of light soy sauce and fish
sauce
1 tsp of raw sugar or palm sugar
1 small bunch of basil, use the
leaves only
2 tbsp of vegetable oil
4 snake beans, cut into 3-4 cm in
length
1/2 cup of stock or water
Ga r nish
1 red chilli, julienned
Fresh basil
Th ai chick e n w i t h b as i l and chi l liNo te
This dish is very popular among the
Cr ispy p or k b a l ls The ingredients listed are just a
Darwin Timorese Chinese. Whenever general guide. You can take out the
Mrs L ay o f M a l a k
there is a social gathering or a dried prawns, add more tapioca flour
function, most likely this dish will or chopped onion. Every Darwin
Ingre die n ts (20 meat balls) be present. In a recent morning tea,
250g of mince pork Timorese Chinese would have their
some seniors were disappointed that version and if you are happy with
1 egg they didn’t get a second serve of
100g tapioca flour or corn flour the end product, stick with your own
this dish. recipe.
2 tbsp of chopped onion
1 tbsp of dried prawn (optional)
1 dash of light soy sauce
A pinch of salt and white pepper
Vegetable oil for deep frying
Me t h o d
Measure the pork and tapioca flour
to reach the correct ratio. Chop the
onion and dried prawns. Mix well
for 2-3 minutes the minced pork,
egg, prawn, onion, tapioca flour
and seasoning.
With a teaspoon of ingredients roll
into balls. Set aside and keep in the
fridge.
Heat the oil in a wok or saucepan
and fry the balls over a medium
heat. The meat balls are ready when
golden brown.
Serve while hot.
Timore se cr ispy p or k b a l lsDice d p or k w i t h c ash e w nu ts Fry the pork, chopped garlic and No te s
Mrs Hi ng Wo ng , Happy migran t ginger in hot oil on a medium heat. Diced chicken tastes just as nice in
le a r ni ng ce n t re o f Da r w i n Set aside when almost cooked. this dish. You also can use roasted
peanuts or sesame seeds instead of
Stirfry or blanch the vegetables. cashew nuts.
Ingre die n ts When cooked stir fry the cooked
250g lean pork, cut into cubes meat, vegetables and seasoning in a
2 cloves of chopped garlic wok. Cook until the mixture thickens
2 slices of ginger, finely chopped while constantly stirring. Sprinkle the
1/4 cup of carrot cubes cashew nuts on top.
1/4 cup of bamboo shoots (optional)
1/4 cup of chopped celery or green
capsicum
1/4 cup of dry roasted cashew nuts
Rice wine
Me t h o d
Marinate the diced pork using a
dash of light soy sauce, 1 teaspoon
of corn flour, salt and pepper and a
dash of rice wine (optional).
To prepare the seasoning blend
together 2 teaspoons of light soy
sauce, 1 tablespoon of oyster
sauce, a dash of sesame oil and 1
tablespoon of corn flour.
Dice d p or k w i t h c ash e w nu tsLemo n gras s p or k ch ops
( Vie t n am) Y i ng Ch an
Ingre die n ts
1 kg thin pork chops
Marinade
3-4 stalks of lemon grass white part
only
3 cloves of garlic
3 shallots
Make a paste by pounding or
chopping the lemon grass, garlic
and shallots then add the following
seasoning
2-3 tbsp of fish sauce
2 tbsp of raw sugar
Sea salt (to taste)
Me t h o d
Marinate the pork chops for at least
20 minutes (ideally overnight).
Cook under a hot grill or fry.
Lemo n gras s gr i l le d p or k ch opsSpicy me at s auce An alternative way of cooking and No te s
Mrs S oms o ng Al be rt decorating this dish. This is a relatively quick dish to
Th ai C ommuni t y
prepare. It is recommended to
Prepare the dish as described produce a large quantity of the paste,
Ingre die n ts without mixing the basil leaves into divide into portions and freeze. It will
500g minced chicken, pork or beef the meat. Transfer the cooked meat keep for 3 to 4 months.
2 tbsp of vegetable oil to a serving dish and surround with
A pinch of sugar basil leaves. Decorate with some
A dash of oyster sauce chopped red chillies or a chilli
2 tbsp of fish sauce flower.
1/2 cup of basil leaves
1/4 cup of water or stock
Pound the following to make a paste
1 head of garlic, peeled
3 birds eye chillies, deseeded
4 coriander roots
Me t h o d
In a wok, heat the vegetable oil on
a medium heat and fry the paste.
When fragrant add the meat and stir
regularly until it turns opaque. Add
the seasoning, including the stock
or water. When the meat is cooked,
turn off the heat and mix in the basil
leaves.
Serve with steamed rice or sticky
rice. The meat sauce will taste great
as a ‘dipping sauce’ with cooked or
raw vegetables.
Th ai spicy me at s auceSte ame d chick e n h ome s t y le wine while the chicken is still warm. G i nge r G rav y
Si ng ap ore Chi ne se - Wai k o k Ch an Allow to cool and cut into serving Ms Jojo Le ung
size pieces.
Boil 1 cup of chicken stock in a
Ingre die n ts You can turn the steamed chicken saucepan (or use 1 cup of water
1 Whole chicken, fat trimmed and into various dishes such as chicken with a chicken stock cube).
excess skin removed marinated in Shaoxiang wine or Mix 2 tablespoons of corn flour with
2-3 slices of ginger steamed chicken with ginger gravy. 1/4 cup of chicken stock or water.
1 spring onion tied into a knot When the chicken stock has boiled
(optional) add 50g of ginger powder and
3-4 litres of water liquid and corn flour mix. Stir
until dissolved. Blend 1 teaspoon of
Seasoning brown sugar and 1/4 cup of sesame
Sea salt oil with the mix. Turn off heat.
Sesame oil
Shaoxing wine (optional) To se r ve
Arrange the steamed chicken
Pour the water in a large saucepan pieces on a plate, garnish with
with the ginger and spring onion. spring onions and chopped
When the water is boiling add the coriander or chilli. Pour the hot
chicken. The water will need to ginger gravy over the chicken
cover the bird. When the water boils pieces.
turn down to a medium heat. From
time to time skim the fat from the No te s
liquid. Cooking time is approximately The ginger gravy goes very well
30-40 minutes, depending on the with steamed chicken pieces or it
size of the chicken. Turn off the heat can give a lift to roast chicken.
and allow to stand on the stove with Ginger powder is available from
a lid on to finish the cooking. shops specializing in Asian grocery.
Remove the chicken being careful
to keep it in one piece. Rub the skin
with salt, sesame oil and ShaoxingTh ai gre e n chick e n c u r r y sauce. The bamboo shoots, raw boil whole in salty water until tender.
Ano ng Hi l l - Th ai C ommuni t y sugar and some salt can now be Drain and slice into bite size pieces.
added. If the sauce is too thick, Once prepared they can be served
Ingre die n ts gradually add extra water or stock with a dipping sauce or used in
230g of Thai green curry paste until it reaches the desired various dishes.
2 kg of chicken thigh fillets, fat consistency. At this stage you may
trimmed and cut into bite sized wish to add more salt or sugar. Fresh bamboo shoots are very tasty.
pieces Remove from the heat, garnish and Many years ago people ‘went bush’
2 300g tins of sliced bamboo serve. to search for young bamboo shoots.
shoots, drained
2 400ml tins of coconut milk No te s When in season, fresh bamboo
250ml of water or stock Use fresh bamboo shoots when they shoots are available from various
1 tbsp of raw sugar or palm sugar are in season. To prepare, remove markets around Darwin and
1 dash of fish sauce the tough outer layers and Palmerston.
1 tbsp of cooking oil
Salt to taste
Garnish
Red bird’s eye chillies, washed
Thai herbs or sprigs of coriander
Me t h o d
Heat 1 tablespoon of cooking oil in
a wok or a deep frying pan with a
heavy base. Fry the curry paste for
a few minutes until it releases its
flavour. Add a ½ tin of coconut milk,
stir occasionally and cook for a few
minutes. Spoon in the chicken
pieces and cook for 5-10 minutes.
Pour in the remaining coconut milk
and add a generous dash of fish
G re e n chick e n c u r r yTo f u w i t h mi nce d p or k
Ine s Ch e n, Ch e f o f Roya l Da r w i n
H o spi t a l
Ingre die n ts
200-300g minced lean pork
1/2 onion, finely chopped
2 packets of Tofu, cut into pieces
and blanched
2 tbsp of Tom Yum paste
1/2 cup of stock or water
Cooking oil
Chopped spring onion or coriander
for garnish
Marinade
Marinate the pork with 1/2 tsp of
black pepper and a dash of light soy
sauce.
Me t h o d
Heat 2 tablespoons of cooking oil
in a frying pan and brown the onion.
Stir in the minced pork and add the
Tom Yum paste. Keep stirring until
the meat separates into small
pieces. Add the blanched tofu, the
liquid and stir for a few minutes.
Garnish and serve with steamed
rice.
To f u w i t h mi nce d p or kTwo dish e s f rom K ore a Be e f p a rce ls Cr ispy p or k w i t h se s ame o i l
Vis i t i ng K ore an se nior
Ingre die n ts Ingre die n ts
1 kg of beef, thinly sliced 1/2 kg of belly pork, thinly sliced
A small bunch of wild betel leaf (as thin as bacon)
Tomato sauce and/or chilli sauce 1/4 cup of sesame oil
Cooked rice A dash of salt and black pepper
Marinade Me t h o d
The juice of 1/2 an onion and nashi Cook the pork slices in a skillet until
pear with a dash of soy sauce. crispy. Drain the excess fat and
serve with the sesame oil sauce.
Allow the beef to marinate in the
mixture for at least 20 minutes. The Mix the sesame oil, a dash of salt
longer the better. and black pepper.
Cook the beef in a skillet. Medium
rare or well done, to your liking.
Assemble the parcels with cooked
rice and beef on a piece of betel leaf.
A chilli sauce or tomato sauce can be
included in the parcel.
No te s
Wild betel leaves grow well in Darwin
gardens.Two s t i r f r y dish e s ( Cam b o di a ) Spr i ng Onio n Flo we rs
w i t h Praw n Pu me lo n w i t h mi nce d chick e n
N a li Smi t h
Ingre die n ts Ingre die n ts
100g spring onion flowers 1/2 Pu melon, approx 750g, cut into
12-15 peeled prawns strips
3-4 dried prawns chopped
Seasoning Mixture 100g minced chicken
1 tbsp of corn flour 2 eggs lightly beaten
1/3 cup of water 2 spring onion
A dash of oyster sauce Olive oil
Salt, pepper and light soy sauce for
Cut the spring onion flowers stems seasoning
into 5cm and fry with a little oil, add
the peeled prawns, salt and pepper. Me t h o d
Pour in the seasoning mixture. Mix Stir fry the minced chicken and
well. Turn off heat when the sauce chopped dried prawns with some
begins to thicken. And serve. olive oil for a few minutes. Add the
Pu melon and cook for another 4-5
No te s minutes. When the melon is soft but
Chicken or pork may be used firm stir in the beaten eggs. Season
instead of prawns. to taste.
The flowers used in the demonstra-
tion were picked from a farm in
Howard Springs. It is also available
from the markets.
Pu me lo n w i t h mi nce d chick e nFi li pi no Se niors With the help of her friends, Julietta shared with us some of the Negrosanon dishes Chicken and pork Adobo Arroz Valenciana Sweet potato salad Mung bean soup Bitter melon with eggs Pan-fried eggplants Stir fried okra
Not a trace of chicken
Cold dishes
Ve ge t a r i an Chick e n ro l l m ade f rom g lu t i no us f lo u rCa bb age and shre dde d
chick e n s a l ad
(Cam b o di a ) - N a li Smi t h Me t h o d
Prepare the dressing, adjust the
amount of seasoning as required.
Ingre die n ts (se r ve s 6-8) Assemble the vegetables and herbs
1 cooked chicken breast, shredded in a bowl, top it with shredded
1/4 cabbage, shredded chicken and peanuts, mix well with
1/2 bag 150g of bean sprouts the dressing.
1 medium size Lebanese cucumber Sprinkle the lime juice on top.
1/2 carrot, shredded Serve at room temperature.
1/4 cup of roasted peanuts, crushed
No te s
He r b s The shredded ingredients without
Spring onion finely chopped the dressing keep well in the fridge
3 sprigs of coriander finely chopped for a day or two.
A handful of mint leaves At least five types of vegetables are
4 sprigs of sweet basil, leaves only used in this one dish, it really boosts
Juice of 1 lime the daily intake of vegetables.
Dre s s i ng Nali demonstrated this dish twice.
Mix 3/4 cups of water with 1 table- On the second occasion, Chinese
spoon of sugar, 2 tablespoons of cabbage was used. Additional
vinegar, a dash of fish sauce and salt. ingredients used in the dressing
including chopped garlic, bird’s eye
Ga r nish chillies and chopped red shallots.
1/4 cup of roasted peanuts, roughly
crushed
Ca bb age and shre dde d chick e n s a l adEggpl an ts (Aube rgi ne ) When cool place the salad leaves No te s
Sic i li an s t y le - Ano n on a serving plate and pour the It has been suggested that food
contents of the saucepan over them. which is purple in color, such as
Ingre die n ts Garnish with chopped basil. eggplant, has particularly powerful
1/2 kg eggplant, cut into cubes
Serve cold. antioxidants which help the body
2 celery stalks, finely chopped to protect itself from disease and
4 large ripe tomatoes, peeled and Ga r nish & Se r ve strengthens the organs.
chopped into cubes Basil
1 tsp olive oil Mixed salad leaves (optional)
2 shallots, finely chopped
2 tsp tomato puree
25g green pitted olives
25g black pitted olives
Salt and pepper to taste
1 tbsp white wine vinegar
2 tsp caster sugar
Me t h o d
Place the eggplant cubes in an oiled
baking tray. Cover and bake for
15-20 minutes or until soft. Allow to
cool.
Pour olive oil into a saucepan.
Lightly brown the chopped shallots.
Add the celery, tomatoes, tomato
puree and olives. Season to taste.
Simmer gently for 3-4 minutes. Add
the vinegar, sugar and cooled
eggplant to the pan and heat gently
for 2-3 minutes until all the
ingredients are well cooked.
Eggpl an t Sic i li an i ngre die n tsG re e n m ang o and p or k
s a l ad (Cam b o di a )
N a li Smi t h Me t h o d
Mix all the ingredients including the
herbs.
Ingre die n ts Season to taste.
250g of cooked belly pork, shredded Serve at room temperature.
finely
350g of shredded green mango
6-7 big dried prawns roughly Dr ie d praw ns /shr imps
pounded (Optional)
2 big mild fresh chillies, cut into fine
strips
1/4 cup of roasted peanuts, roughly
crushed using a mortar
Se as o ni ng
1 tbsp of brown sugar
Fish sauce to taste
He r b s
4 red shallots, peeled and finely
sliced
5 sprigs of mint, leaves only
2 slices of kaffir lime skins, finely
shredded
4 sprigs of sweet basil, leaves only
3 cloves of garlic
2 dried chillies, cut into fine strips
G re e n m ang o & p or k s a l adWhen green mango is not in
G re e n m ang o w i t h shre dde d Put a small portion of the coconut
season, substitute it with other
mixture in the centre of a betel leaf
c o c o nu t o n w i ld be te l le ave s fruit such as pineapple or granny
with a slice of the green mango. Fold
Ano ng Hi l l smith apples.
into a parcel and serve.
The wild betel leaf has a slight
peppery flavor. It is eaten
No te s
Ingre die n ts wrapped around various fillings.
The filling will keep well in the fridge
Green mango, peel and thinly slice Try the Korean beef parcel with
for a couple of weeks.
1 cup of shredded coconut rice and sauce using this leaf or
1 cup of roasted peanuts, crushed the “Smoked Salmon on Corn
4 tbls of fried red shallots Thins.”
Wild betel leaf
Se as o ni ng Wi ld be te l le ave s w i t h gre e n m ang o
Finely chop a kaffir lime leaf and mix
together with palm sugar and fish
sauce to taste.
Me t h o d
Make a light syrup by boiling the
sugar, fish sauce and a little water.
Set aside
Stir fry the shredded coconut over a
medium or low heat until it turns light
brown. Stir constantly to prevent from
burning. When cooked to satisfaction,
remove from the heat. Mix with the
fried red shallots, roasted peanuts,
seasoning syrup and kaffir lime leaves.
To se r ve
Wi ld be te l le ave sDre s s i ng
Ha rd t o f u s a l ad 3 tbsp of light soy sauce
2 tbsp of vinegar (any type, white or
apple cider vinegar)
Serves six to eight people in a shared 1 tbsp of sesame oil or virgin olive oil
meal. 1 fresh red chilli, de-seeded and
chopped (optional)
Ingre die n ts
One packet of hard tofu
(plain or flavoured) Dr ie d be an c a k e s (t o f u)
3-4 sprigs of coriander or spring
onions, finely chopped
Ha rd t o f u
2 tbsp of white sesame seeds, lightly
roasted in a wok or in a fry pan
(Optional)
Me t h o d
Mix the dressing.
Dice or thinly slice the tofu.
Although it is a ready to serve
dish, some people lightly blanch the
tofu for a few minutes.
Put the prepared tofu in a small bowl
or deep dish, pour the dressing over
the top.
Sprinkle the chopped herbs and
toasted sesame seeds over the dish.Se r v i ng s ugge s t io n
Indi an f r ie d r ice During a gathering, this dish was
Happy migran t le a r ni ng served as finger food. Put one
C e n t re o f Da r w i n spoon of fried rice on a baby Cos
lettuce leaf, top it with dried fruit
and nuts and serve with a simple
Ingre die n ts sauce made with chopped Spanish
2 cups of cooked rice onion, apple cider vinegar and red
2 cooked beef or pork sausages, pepper. Picture shows the vegetarian
diced (optional) version without sausage.
1 medium onion, chopped
1 cinnamon stick
1/2 tsp mustard seeds
1 tsp garlic, chopped.
1 tsp dried chilli, chopped (optional)
1/2 tsp turmeric powder
Water as needed
10 spinach leaves, chopped
(or coriander leaves)
Oil for cooking
Me t h o d
Fry cinnamon stick in hot oil. Add
mustard seeds till they pop. Add
the onion, garlic and chilli. Stir in
turmeric and mix. Add rice slowly as
well as the chopped sausage.
Sprinkle with water if necessary.
Continue to cook until the fried rice
is done. Season with salt and pepper
to taste. Add spinach leaves and stir.
Remove the cinnamon stick
before serving.
Indi an f r ie d r iceR ice f l a k e sn ack
A t as te f rom Ne p a l
Me e ra Th ap a Tam ang
Ingre die n ts and me t h o d
1/2cup of rice flakes cooked for
1 minute in the microwave oven.
Mix with several tablespoon of spicy
beans and gram flour noodles.
RRice
ice ffl laakkeess
S av or y spice be ans & gram f lo u r no o d le sSpicy Mi nce d Por k S auce - Th ai Ingre die n ts
Spicy mi nce d p or k s auce Mrs Somsong Albert, president of 500g of pork mince
the Thai Theravada Society 1 large can (425g) of tomato
provided this dish during one of pieces
the gatherings. 3 tbsp of red curry paste (more if
Sauces and dressings add the
‘It is a very simple recipe. Similar to you want it hotter)
finishing touch to many dishes.
spaghetti sauce except you add red 4 tbsp of sugar
They can provide contrasting colours,
curry paste,’ said Somsong. 1 tbsp salt
extra moisture and extra flavor.
2 tbsp cooking oil
Fish sauce to taste
Chi l li , g a r lic and lime di ppi ng s auce
R aw and c o o k e d ve ge t a ble s
Me t h o d
Ingre die n ts
Put cooking oil and red curry
2 fresh chillies, seeded and chopped
paste in the pot. Cook on a slow
2 cloves of garlic, chopped
heat for a few minutes. Add pork
1 tbsp of brown sugar
mince, tomato pieces, stir to
3 tbsp of fish sauce
break the pork mince into small
Juice of 1 lime
pieces. Add the seasoning. Add
more sugar and salt to taste. Stir
Chi l li , c or i ande r, spr i ng o nio n, g a r lic
occasionally. Cook on a low heat
and lime di ppi ng s auce
until most of the liquid has
evaporated.
Ingre die n ts
Serve with a range of cooked and
3 fresh chillies, seeded and chopped
raw vegetables.
2 cloves of garlic, chopped
2 sprigs coriander, chopped
2 spring onions, chopped
1 tbsp of brown sugar,
3 tbsp of fish sauce
Juice of 1 lime.
Eggpl an tSpr i ng ro l ls Di ppi ng s auce s f or spr i ng ro l ls Ve ge t a r i an f r ie d no o d le s
Combine
1/4 cup sweet chilli sauce 1 packet of fresh noodles,
Ingre die n ts 1 tsp of chopped garlic (optional) blanched and run under cold
1/4 head of shredded cabbage 2 tsp lime juice water. Use equal quantity of
1 big carrot & cucumber, cut into 1 tsp fish sauce (optional) blanched vegetables.
strips Several strips of carrot (optional) Heat a tablespoon of oil in a wok
One packet of bean sprouts
or fry pan. Stir in the noodles,
50g of bean thread noodles, soaked Combine blanched vegetables and season
& blanched 2 chopped bird’s eye chilli with light soy sauce and black
Spring roll wrappers 1 tsp of raw sugar pepper. Cook with medium heat
1/4 cup of rice wine vinegar for 4-5 minutes. Garnish with
Me t h o d 2 tsp lime juice coriander.
Stir fry the vegetables with ginger,
garlic, spring onions, salt and Ti ps f or de e p f r y i ng
pepper, sprinkle with light soy sauce Use enough quality oil, wait for the
if preferred, drain excess liquid and oil to reach a high temperature,
allow to cool. test with a small piece of wonton
or spring roll wrappers. Fry in small
Other vegetables such as dried batches, preferably cooked twice.
mushrooms, onion and capsicum are Drain well on absorbent paper.
also suitable for the filling.
A shredded omelette will add extra Se ve ra l o t h e r ways t o use t h e c o o k e d
flavour to the filling. ve ge t a ble s
Vegetarian fried noodles,
Follow the instructions on the ‘mixed vegetables wearing a cap’
Spring roll wrappers. (omelette)’, Popiah—fillings wrapped
in spring roll wrappers, rice paper, or
pancakes.
Deep fried spring rolls
Ve ge t a r i an f r ie d no o d le sVie t n ame se r ice ro l ls Herbs: Mint leaves, basil leaves, choice in the middle of the paper.
and Chinese chives Roll up small rolls. Eat with the
Y i ng Ch an A pack of rice paper (50 pieces) dipping sauce.
Vie t n ame se Di ppi ng S auce Me t h o d No te s
Prepare a big bowl of warm water. Make the dipping sauce first. It
Ingre die n ts Soak the rice paper in the water until keeps well in the fridge.
Make a paste by pounding 3 bird’s it is soft and pliable. Set aside on a The unused rice paper can go
eye chillies and 2 cloves of garlic dry plate. Put a small amount of back to the pack.
7 tbsp of sugar fillings including herbs of your
7 tbsp of fish sauce
2 tbsp of water
Juice of a lemon
Me t h o d
Melt the sugar and mix all other
ingredients except the lemon juice.
Add the lemon juice last. Use this
dipping sauce with the rice rolls.
Vie t n ame se r ice ro l ls
Ingre die n ts
50g of rice noodles, soaked in water
for 30 minutes
10 to 20 cooked prawns, peeled and
halved lengthwise
Cooked pork or chicken, cut in thin
strips
Shredded lettuce
Carrots cut into thin strips
1 cup of bean sprouts
1/2 cucumber, cut into thin strips
Ingre die n ts f or r ice ro l lsHappy migran t
ce n t re
Me m be rs sh a r i ng c ul t u re and c o o k i ng
sk i l ls du r i ng a ce le brat io n
Curried egg, Pagaca (Savoury buns)
Mung bean vermicelli with chicken
and Chinese vegetables
Cambodian salad
Chicken curry Hong Kong style
Fijian spinach
Grilled chicken wings
Stuffed bean curd puffs
Diced pork with cashew nuts
Savory custard, potato curry. Yum!
Dice d p or k and c ash e w
C u r r y chick e n H o ng K o ng St y le C u r r ie d e gg St u f fe d be an c u rd p u f f sSweet leaves and tasty weeds
Vegetarian
image to be addedBi t te r me lo n w i t h e gg s
Julie t t a Mo f f at t and Fi li pi no Se niors No te s
The smaller the bitter melon, the
more bitter it tends to be.
Ingre die n ts Never wash the bitter melon after it
3 bitter melons has been cut.
3 eggs
1 onion, chopped
2 cloves of garlic, chopped
1 tomato, cut into wedges
1 chilli, seeded and chopped
(optional)
1/3 cup of water
Cooking oil
Dark soy sauce (optional)
Me t h o d
Wash the bitter melon well. Cut in
halves lengthwise and remove seeds.
Slice diagonally about 1cm thick.
Saute onion, garlic, tomato and chilli
for 3 minutes. Add the bitter melon
with 1/3 cup of water, simmer until
the melon is tender but not soggy.
Add eggs to the pan and stir gently.
Season with salt or dark soy sauce.
Serve with rice or bread.
Bi t te r me lo n w i t h e ggAdd the cinnamon, chopped chilli, No te s
Bro w n Basm at i r ice pi l af apricots, currants, and orange zest. The less refined foods such as
w i t h spice s Transfer into the rice cooker and stir brown basmati rice are one of the
well. best types of rice to eat, releasing
Ingre die n ts Press Cook. carbohydrate slowly into the
1 tbsp vegetable oil When cooked, fluff the rice, season blood, therefore maintaining
2 tbsp blanched almonds, flaked with salt and pepper to taste, energy levels as well as
1 large onion, peeled and chopped sprinkle the almond flakes and more supplying the body with fibre.
1 large carrot, peeled and diced dried fruit on top, garnish with
500g mushrooms, thickly sliced coriander and chives.
1/4 tsp cinnamon Serve with natural yogurt.
25g dried diced apricot and currants
Zest of 1 orange
2 cups of brown basmati rice
700ml of vegetable stock or water
made with a stock cube
3 sprigs of coriander, finely chopped
3 tbsp of chopped chives
1 chilli (optional)
Salt and freshly ground black pepper
to taste
Natural yogurt
Me t h o d
Wash the rice and soak in the stock
using a rice cooker for at least 10
minutes.
Lightly brown the almond flakes in a
fry pan and set aside.
Cook the onion and carrot in oil
until softened, then add the
mushrooms and stir often.
Bro w n Basm at i r ice pi l af w i t h spice spowder, tomatoes, chana masala and necessary. Transfer the cooked
Chick Pe a - Ne p a li s t y l e cumin powder. This should chick peas to a serving dish, top
Me e ra Th ap a Tam ang take a total of three minutes. Put with chopped coriander and chilli
two or three cups of water in the (optional) and serve.
pan and cook for 5 minutes. Add Serve with rice or bread.
Ingre die n ts the chick peas and cook for 10
2 Spanish onions, sliced minutes. Add more water if
1/2 to 1 cup of cooking oil
3 cups (1kg) of dried chick peas,
soaked overnight, drained and
boiled for 30 minutes or until
nearly tender
8 cloves of garlic
3cm length of fresh ginger
8 fresh bird’s eye chillies, seeded and
cut open from the middle
2 tsp of cumin powder
1/2 tsp of dried chilli powder
1/2 tbsp of tumeric powder
3 large ripe tomatoes, diced
2 tsp of Chana masala
1 bunch of coriander, use both the
leaves and stems, chopped
(for garnish)
Me t h o d
Pound the garlic and ginger. Heat
the oil in a deep pot or deep fry pan,
put in the sliced onion and fry until
brown. Add garlic, ginger and chilli.
Fry till the spices turn brown.
Add dried chilli powder, tumeric
Ch an a - Chick pe aAs i an ve ge t a ble s St i r f r ie d Bo k ch oy St i r f r ie d ve ge t a ble s w i t h
be e f, chick e n, p or k or
Ingre die n ts
se af o o d
There is a wide variety of Asian 1 bunch of bok choy
vegetables available from both 2 slices of ginger Two me t h o ds
major supermarkets and the markets 2 or 3 tbsp of water Cook the vegetables and meat
around Darwin: bean sprouts, A dash of salt separately then stir fry together.
Chinese broccoli, bok-choy, choi sum Another method is to serve the
(Chinese flowering cabbage), Chinese Me t h o d cooked vegetables on a plate
cabbage,watercress, snow peas and Wash, trim and cut the vegetables and spoon the cooked meat or
chinese spinach. into 4cm lengths. Heat a table- seafood over them with a sauce
The most common way of cooking spoon of vegetable oil in a wok on top to achieve a better visual
Asian vegetables is either in a stir fry or fry pan. Using a medium heat result.
using a little bit of vegetable oil, or cook the ginger for 10-15
blanching them in boiling water with seconds to brown. Add the bok
a few drops of oil and a dash of salt. choy, stir occasionally and
Cook the stems first and add the sprinkle with the water one
leaves to achieve a consistent result. spoonful at a time. Season with
A short cooking time is recommended salt and cover with a lid. Cook for
to retain the texture. The cooking a further 2-3 minutes. Taste for
time may vary according to personal preferred tenderness.
preference.
Ginger, garlic, salt and black pepper, Ch o o s i ng t h e f re sh e s t pro duce
Chinese rice wine and oyster sauce The leaves should be fleshy
can be added to enhance the flavor. with a vibrant colour and firm
A plate of vegetables is always a stems without any sign of wilt-
welcoming accompaniment to ing. Choose heavy cabbage with
steamed rice. whole, bright, crisp leaves.
Capsicum should be light.
St i r f r ie d b o k ch oyDana (Practicing generosity) Coconut rice and sticky rice
C o c o nu t r ice (in woven basket) are items
Daily offering made to the
(Th ai C ommuni t y)
Sangh community. featured regularly in these offerings.
Se r ve s s i x t o e igh t pe ople i n a sh a re d
me a l
Ingre die n ts
2 cups of jasmine rice, washed and
drained
1 cup of coconut milk
1 tsp of salt
1 3/4 to 2 cups of water
Me t h o d
Put all ingredients in an electric rice
cooker or a microwave rice cooking
container.
Cook for approximately 10 to 15
minutes in a microwave oven.
Fluff the rice once it’s cooked.
Se r v i ng s ugge s t io ns
Serve hot with vegetables or curried
meat dishes.Dh a l c u r r y the carrots are cooked. Add salt No te s
Happy migran t le a r ni ng to taste. Serve with rice, roti or You can use more water if you want
ce n t re o f Da r w i n bread. to serve as soup. Suitable to freeze.
Ingre die n ts
1 cup red lentils, soaked at least
one hour and drained
1 large onion, chopped
1 to 2 tsp of granulated garlic
1 to 2 tsp of dried chilli flakes
1 tsp of black mustard seeds
1 or 2 cinnamon sticks
1 to 1 1/2 tsp of turmeric powder
2 cups water
2 carrots, chopped (approx 2cm
cube)
Salt to taste
Curry leaves (optional)
Me t h o d
Heat the oil in a deep pan. Drop in
the cinnamon sticks and mustard
seeds and cook until they pop. Add
the onion, garlic, chilli and mix in the
turmeric and stir thoroughly. Add the
lentils and carrot and stir. Pour in the
water and bring to boil. If curry leaves
are available mix in at this stage.
Turn down the heat and simmer until
Re c ordi ng re c i pe sAs i an e ggpl an t w i t h
pre se r ve d mus t a rd gre e n
Y i ng Ch an
Ingre die n ts
1 kg of eggplant, cut into strips of
1.5cm x 7 or 8cm
1/3 cup of preserved mustard, (diced
or in strips)
1 tsp of cooking oil
A dash of light soy sauce & sesame
oil
Salt and pepper to taste.
1 spring onion, finely chopped for
garnish
Me t h o d
Heat oil in a wok and stir in the
preserved mustard. Cook for 30
seconds. Stirring constantly add the
eggplant. You may need to put a few
drops of water in the wok to
stimulate the heat. Keep stirring until
the eggplant is soft. Season with salt,
pepper, dash of light soy sauce and
sesame oil.
Garnish with chopped spring onion.
Eggpl an t w i t h pre se r ve d mus t a rd gre e nNo te s
St i r f r ie d Fi ji spi n ach
The Fiji spinach is available from
Happy migran t le a r ni ng
the Rapid Creek market on
ce n t re o f Da r w i n
Sundays.
Se r ve s 2
Ingre die n ts
1 bunch of Fiji spinach, rinse and
pat dry
2 sprigs of spring onion, finely
chopped
1 tsp of dried chilli flakes
1 tsp of granulated garlic
A few drops of water
Salt and pepper to taste
1 tablespoon of olive oil
Me t h o d
Heat 1 tablespoon of olive oil in a
frying pan. Add the garlic, chilli flakes
and spring onion and stir fry until
fragrant. Stir in the spinach and
sprinkle a few drops of water if
necessary. Season with salt and
pepper. It will only take a few
minutes to cook.
Fi ji spi n achG r i l le d e ggpl an t No te s
that use eggplant: Eggplant
Julie t a Mo f f at t and f r ie nds Eggplant is available in the
tempura with dipping sauce.
produce markets around Darwin.
Steamed or grilled eggplant
When it is in season you can buy
topped with a hot or cold sauce.
Ingre die n ts a bagful for one or two dollars. It
Eggplant with chicken or seafood
3 eggplants is used extensively in Asian
in a clay pot is also a popular dish.
2 eggs lightly beaten, season with kitchens around Darwin.
salt and pepper Here are some of the many dishes
Cooking oil, salt and pepper to taste
Me t h o d
With a fork poke holes in the skin
of the eggplant and place under the
grill. Cook for approximately 8 to
10 minutes and turn once or twice.
When the skin turns dark brown set
aside to cool. Once cool discard the
head and carefully remove the skin
leaving the eggplant in one piece,
then flatten.
Put a spoonful of oil in a fry pan. Dip
the eggplant in the beaten egg and
fry on a medium heat. Turn the
eggplant once. Repeat the process
until all the eggplant are done.
Sprinkle salt and freshly crushed
black pepper on top.
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