Recipe Guide

Vietnamese Coconut and Coriander Fish Baked in Banana Leaf Recipe only This Vietnamese coconut and coriander fish baked in banana leaf is a classic Southeast Asian dish. The fish should be white and firm when buying, and boneless. The gentle flavors let the fish be, and the banana leaf keeps the fish moist when cooking, so do not over cook because the fish is being cooked with steam which gets very hot. INGREDIENTS 4 thick firm, fish fillets (meaty size) 4 pieces of banana leaf, twice the size of the fish fillet, blanched in hot water very quickly 100 ml white vinegar 2 tablespoons vegetable oil Coconut and Coriander Paste; 1 teaspoon fresh, peeled ginger, chopped very finely 1 teaspoon garlic, chopped very finely 1/2 cup desiccated coconut 2 green chilies 1 teaspoon ground cumin juice of 2 Asian limes 1/2 cup coriander leaves 1 teaspoon sea salt METHOD 1. Preheat an oven to 180 C or a BBQ that is not not hot. 2. Make the paste; Blend the ginger, garlic, coconut, chilies, cumin, lime j...

Cambodian Pickled Pork Ribs with Chili and Lime Recipe only This Cambodian pickled pork ribs with chili and lime is a great BBQ or oven dish. Make sure you buy the best ribs you can and the freshest ingredients. Follow the method and remember you can marinate for longer if you like. The streets of Phnom Penh where I am at the time of writing this are full of small street vendors selling BBQ seafood and meats. The setting is just a metal table and plastic stools, but the food is fantastic like all street food, It comes from the heart. ENJOY. INGREDIENTS 8 coriander stalks 6 fresh kaffir lime leaves 1 medium Asian shallot, quartered 2 fresh Asian limes, sliced 6 cm piece fresh, peeled ginger , sliced 2 tablespoons sea salt 1/2 cup (125 ml) white vinegar 1/2 cup (110 g) white sugar 2.5 litres water 2 kg (4 racks) pork ribs Sweet pickled chili 10 long red chilies, chopped 1/4 cup sea salt 1/2 cup white caster sugar 1 tablespoon finely grated lime rind 1 tablespoon finely grated fresh ginge...