Saturday, July 2, 2011



INGREDIENTS:       ( serves 2 )

3  tbs cooking oil
10  g garlic, chopped
400  g beef tenderloin, thinly sliced
4  tbs  oyster  sauce
2  tbs  soy sauce
200  g mushroom, sliced
50  g red, green and yellow peppers, thinly sliced
50  g  spring onion, chopped
10  g red chilli, sliced

  • Heat oil in a wok over medium heat, then fry the garlic until fragrant.
  • Saute the sliced beef until cooked through, then add the oyster sauce, soy sauce, mushrooms, peppers, spring onions and red chillies.
  • Keep stirring until all ingredients are cooked and ready to serve.
TIPS : Neua pad Nam man Hoy's secret is to cut the beef across the grain into thin slices about the size of a large postage stamp and marinate in a marinade of  soft brown sugar, dark or light soy sauce. chinese rice wine, bicarbonate of soda or baking powder, thick cornflour ( cornstarch ) paste. ( 1 part cornstarch with 1/2 part cold water ) and oil for several hours - overnight if possible.



INGREDIENTS:        ( serves  4 )

250  g   tofu ( firm )
1  tbs  olive oil
1/2  mango
1  beefsteak tomato
1  onion
250  ml  vegetable stock
2  tbs  peanut butter
Salt and pepper
Chilli powder
curry powder
250  g rice
50  g peanuts, roughly chopped

  • Dice the tofu and fry in oil until brown on all sides. Meanwhile, peel the mango, scrape the flesh away from the stone and dice finely. Halve deseed and dice the tomato.
  • When the tofu is golden brown, take out of the pan and set aside. Peel, finely chop and sweat the onion with the mango and tomato in the same pan until the onion is translucent.
  • Add the vegetable stock. Stir in the peanut butter and bring to the boil, stirring until the peanut butter has melted and the sauce is creamy in consistency.
  • Season with salt and pepper and add chilli powder and curry powder to taste. Add the tofu to the sauce, return to the boil and check the seasoning.
  • Cook the rice according to the package instructions and spoon into bowls with the tofu curry. Serve garnished with peanuts and coriander.
TIPS :When standing at the refrigerated produce section of your grocery store, you might be surprised to see how many types of tofu there are 'extra firm', 'soft', and 'silken'. You'll want to stick with the type your recipe calls for since there is a major texture difference between the two extremes.



INGREDIENTS:        ( serves 4 )

For the duck
1.5  kg  duck, fresh or defrosted
2  tbs  plum sauce
50  ml  water
2  tbs  honey
2  tbs  dark soy sauce
Spice powder to taste

For the sauce
3  shallots
300  g carrots
400 g radish
450  g plums
2  tbs  sugar
300  g cabbage
2  cm ginger root
1  red chilli
100  ml  water
5  tbs  plum sauce
20  g pickled  ginger
4  tbs  dark soy sauce
2  tbs  rice vinegar

  • Wash the duck. Remove the breasts and legs and season with salt. Score the skin of the breast with a sharp knife. Place skin side up on an oven rack over a deep baking tray.
  • Put a little water in the baking tray. Preheat the oven 190c, put the duck in the oven ( second shelf from bottom ) and roast for about 1-1/4 hours.
  • At the same time,put the plum sauce, water, honey, soy sauce and 5- spice powder into a pan and bring to the boil. Brush the meat frequently with this mixture while it is cooking. For the last 10 minutes, turn on the grill function and brown the duck pieces.
  • Peel the finely dice the shallots, carrots and radish. Wash, stone and chop the plums. Finely chop the cabbage. Put the sugar into a frying pan and heat until caramelized to a pale brown  colour.
  • Add the minced ginger root and chopped chilli, fry briefly, then add the chopped vegetables, plums and the rest of the ingredients. Simmer over a low heat for about 30 minutes, until reduced. Season to taste. Take the duck out of the oven and serve with the sauce.
TIPS :  Serve this dish with pancakes. To make the dough, stir 225 g white flour and 175  ml boiling water and knead into a small dough-this is the recipe for 16 pancakes. Heat a frying pan until hot and fry each pancakes for 1-2 minutes on each side, or until pale golden brown. Keep the pancakes warm until ready to serve. Dish up some plum sauce with a spoon and spread it onto the pancake together with the duck.



INGREDIENTS:   ( serves  4 )

1  skewer  store- bought  kofta kabab
1  skewer  store- bought  shish  tawook
1  skewer  store- bought  lamb  kebab
150  g tomato wedges
120  g shallots
120  g green capsicum
Olive oil
40  g tomato, finely chopped
50  g onion, sliced
40  g parsley, finely chopped
1  tsp chilli paste
1/2 tsp cumin powder
10  ml pomegranate molasses
Salt and white pepper
3  medium- sized pitta breads
2  g dry mint powder
30  g onion, finely chopped
30  g parsley leaves, whole
30  g mint leaves, whole
1/2  tsp sumac  powder

  • Grill all the meat skewers. Put the tomato wedges, shallots and capsicum on the skewers, brush them with some oil then grill them for the garnish. Keep warm.
  • Mix the chopped tomato, onion, parsley, chilli paste, olive oil, cumin powder, pomegranate molasses, some salt and white pepper together for the bread filling. Take 2 pitta breads, add a sprinkle of dry mint powder on one of them.
  • Fill the second bread with the tomato mixture and grill it. Cut it into six pieces for the garnish. Combine the parsley leaves together with the sliced onion and then mix together with sumac powder.
  • Split the remaining pitta bread into 2. Place one piece on a serving plate and then put the grilled kebabs on it. Add some of the parsley and onion mixture as a garnish on the side as well as on the grillled tomato, shallots and capsicum. Finally, add the grilled stuffed bread on top. Garnish with whole mint leaves.
TIPS : Serve this dish with a dip or 2 ( e.g hummus or labneh with mint) served room temperature to allow their flavour to surface and complement the grilled meat, as well as pickled turnips, cucumbers, and peppers.



INGREDIENTS:     (  serves  4 )

4    ribeye  steaks,  each  approx.  250  g
2   tbs  clarified butter
2-3  springs  rosemary
Sea salt

For the gravy
350  ml  beef stock
1  carrot
1  small potato
250  g  shallots
1  clove  garlic

For the fried breadcrumbs
4-6  breadcrumbs
Egg yolk
6  tbs  clarified butter

  • For the gravy, put the stock and the peeled and chopped carrot and potato in a pan. Simmer over a medium heat for 1-1 1/2  hours, adding more liquid if necessary.
  • Then strain through a sieve. Peel and dice the shallots and garlic, add to the sauce and simmer gently for a further 15 minutes.
  • Meanwhile trim a little fat from the meat ( but not all of it ). Chop the fat and reserve for the fried breadcrumbs. Season the meat with pepper and quickly brown on both sides in clarified butter, season with pepper and wrap in aluminium foil with the rosemary and sea salt. Put into the oven at 180c for 15-20 minutes.
  • Meanwhile mix the chopped fat with the breadcrumbs and egg yolk. Season lightly with salt. Heat the clarified butter in a small pan and crumble in the mixture. Fry until crisp and drain on a paper towel.
  • Take the meat out of the oven and serve on boards garnished with rosemary and breadcrumbs. Serve the gravy separately.
TIPS : The ribeye cut refers to a beef rib that has had the 6th through the 12th rib bones removed leaving just the rib-eye  muscle. It is tender, flavourful, and expensive. Remember to buy steak knifes... People always forget about steak knives until they plate the steak..