Details

Written by Tony Carson

Category: Recipes

Created: 22 October 2021

• Fish
• Gluten Free
• Asian Recipes

Ingredients for the Fish Balls:-

500g of Salt Cod (We found this at a local Continental Shop)
1 Tbsp of dried Basil
1 Tbsp of dried Mint
3 Cloves of Garlic, minced
2 Spring Onions, thinly sliced (Just the greens)
½ Tsp of Chilli Flakes
1 Tsp of fresh Ginger, grated
2 Eggs, beaten
1 Tbsp of Sesame Oil
300g of Breadcrumbs (Gluten free for us)
20g of Sesame Seeds, to coat
Salt & Pepper to season

Ingredients for the dipping sauce:-

300ml of Sesame Oil
300ml of Chilli Garlic Sauce (Another Continental Shop purchase)
30ml of Sweet Chilli Sauce
2 Tbsp of Honey
Spring Onions, sliced (The white bulb from above only)
30ml of Fish Sauce

Method for the Salt Cod Balls:-

(1) De-salt the fish by soaking it in water and repeatedly draining and replacing the water over a 24 hour period.
(2) Bring a large pan of water to the boil and add the de-salted Cod.
(3) Cover tightly, turn off the heat and allow to sit for 15 minutes.
(4) Remove the fish and flake in a large bowl.
(5) Stir in the Herbs, Garlic, Spring Onions, Chilli Flakes, Ginger and season with Salt & Pepper.
(6) Add ½ of the Breadcrumbs and stir until the mixture is slightly stiff.
(7) Stir in the Eggs and mix will.
(8) Form the mixture into balls and set aside.
(9) In a dish combine the Sesame Seeds and remaining Breadcrumbs.
(10) Roll the Fish balls in the Breadcrumb mixture to coat and place in the fridge for 30 minutes.
(11) Heat a fryer to 170c and fry in batches, then drain on kitchen paper.

Method for the Dipping Sauce:-

(1) Simply whisk all the ingredients together and pour into a ramekin.

We made a bit of a ‘Buffet Platter’ with our and they were very good, if maybe a little filling! The rest we’ll have as a side tonight…..


 

Details

Written by Tony Carson

Category: Recipes

Created: 21 October 2021

• Sea Food
• Gluten Free
• Asian Recipes

Probably not really traditional, but we had to swap Rice Noodles for Wheat Noodles, there’s no point making Sue ill for a week for the sake of a recipe!

Ingredients:-

12 Large Prawns (King or Tiger Prawns, depending on what is available)
100g of round Rice Noodles
1 Onion, diced
1 Tsp of Ginger,  grated
2 cloves of Garlic, minced
2 Tsp of Miso Paste
1 Tbsp of Chilli Paste
2 Tbsp of Soy Sauce (Guten free for us)
1 Tbsp of Oyster Sauce
900ml of Dashi Stock (You can buy this in dried sachets on-line)
1 Tsp of Sesame Oil
1 Pak Choy, cut into strips
2 Eggs, boiled then soaked in Shoaxin Wine, Soy Sauce, Rice Wine and Sugar for 2 hours
½ Red Pepper, sliced
2 Spring Onions, sliced to garnished
Sesame Seeds, toasted to garnish
Oil to fry

Method:-

(1) Boil the Eggs for 7 minutes to achieve a soft boil and then plunge into iced water to stop the cooking process.
(2) Peel the Eggs gently and marinade them in the fridge in Shoaxin Wine, Soy Sauce, Rice Wine and Sugar for 2 hours.
(3) Cook the Noodles following the packet instructions. Drain and rinse with cold water.
(4) Set aside.
(5) Add the Dashi Stock to a pan and bring to a simmer.
(6) Add 1 Tbsp of Soy Sauce, 1 Tbsp of Miso Paste, 1 Tbsp of Oyster Sauce and stir in.
(7) Add the Prawns to the stock and cook gently until pink.
(8) Remove and set aside.
(9) In a Wok or frying pan heat Oil and Sesame Oil and fry the Onion, Garlic and Ginger until softened.
(10) Add 1 Tbsp of Chilli Paste or Sirracha Sauce, 1 Tsp of Miso Paste, 1 Tbsp of Soy Sauce and stir in on a low heat.
(11) Remove the shells from your Prawns, but leave 4 intact to dress to bowl.
(12) Add the fried Onion mix to the Stock mix.
(13) In a separate pan fry the Pak Choy and Pepper until softened.
(14) Flash fry the Seaweed.
(15) Add boiling water over the Noodles and drain again.
(16) Add the Noodles to a bowl, add the Prawns and Stock. Then arrange at shell-on Prawns over the top.
(17) Add the Pak Choy, Peppers and halved boiled Eggs.
(18) Garnish with shell-on Prawns, Spring Onions, Seaweed, Sesame Seeds and sliced Red Peppers.

We’d kind of side stepped Ramen because for us a ‘Pimped up’ Soup isn’t really a meal. We’ll we were wrong. This really was a hearty meal. We garnished ours with flash fried Seaweed and Sesame seeds and served with a side salad.

Details

Written by Tony Carson

Category: Recipes

Created: 17 October 2021

• Left Overs
• Gluten Free
• Asian Recipes

OK this is clearly a fusion job! Our first attempt was an on-line Gluten Free recipe which simply didn’t work. We both had a pop at it and both failed. Sometimes recipes just don’t work.

So this was a real fusion dish made from various leftovers!

Ingredients:-

Left over filling from the Nasi Goreing Recipe
Left over filling from the Rellenong Pusit Recipe
2 Tsp of mild Curry Powder
1 Tsp of Chinese 5 Spice
2 Eggs, beaten
1 Tsp of Turmeric
2 rolls of Just Roll Gluten Free Puff Pastry ( Yes I actually bought Pastry! )

Method:-

(1) Mix the leftover filling with the Curry Powder and Chinese 5 Spice in a bowl.
(2) Mix the beaten Eggs and Turmeric in a dish.
(3) Pre-heat the over to 180c.
(4) Use an inverted bowl to cut circles out of the pastry.
(5) Add filling so they will be well packed, but you will be able to close the edges.
(6) Crimp the pastry to seal the fillings in.
(7) Brush with the Egg wash to add colour during cooking.
(8) Place in the oven for 45 minutes.
(9) Remove and place on a rack to cool.
(10) Freeze if required.
 

I work with a Vegetarian and a Vegan neither of who will appreciate these. But Clay, Jason, Dillan and I will….. We got 10 ‘Pasties’ on of left-overs and pastry. So the total cost including the Eggs etc. is about 22p each!

Details

Written by Tony Carson

Category: Recipes

Created: 17 October 2021

• Sea Food
• Gluten Free
• Asian Recipes

We're within sight of completing our "100 Asian recipes" at last....

Ingredients:-

300g of Pork Mince
1 Onion, diced
1 Large Carrot. Finely diced
2 Stalks of Celery, sliced
4 Cloves of Garlic, minced
2 Tomatoes, chopped
2 Tbsp of Soy Sauce, plus 2 Tbsp for the marinade (Gluten free for us)
2 Tbsp of Fish Sauce
1 Tbsp of Oyster sauce
Juice of 1 Lime
Juice of 1 Lemon
1 Tbsp of Cornflour plus water
2 Eggs, beaten
Flour for the coating (Gluten free for us)
Oil to fry
Salt & Pepper to season

Method:-

(1) In a bowl season the Squid with Salt & Pepper, add the Lime & Lemon juice and Soy Sauce.
(2) Allow to marinade for at least 30 minutes.
(3) In a Wok or large frying pan add the Oil and fry the Onions & Garlic until translucent.
(4) Add the Celery and Tomatoes.
(5) Add the Pork mince and fry until browned throughout.
(6) Add the Carrots and cook for a further 10 minutes.
(7) Season with Salt & Pepper.
(8) Add the Soy Sauce, Fish Sauce and Oyster Sauce.
(9) Mix the Cornflour with a little water and add to the mince. Stirring in well.
(10) Remove from the heat and allow to cool.
(11) Remove the Squid for the marinade and stuff the body on each one with the mince mixture. Secure with tooth picks.
(12) Dip the squid in the beaten Egg and then dredge in the flour.
(13) Heat a Wok or large frying pan, add Oil and fry the squid for 3 minutes on each side.
(14) Deep fry the heats separately.

Serve with a Cucumber salad, Prawn Crackers and sliced Lemon.