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...

Thai Deep-Fried Bananas Recipe only Thai deep-fried bananas are a very popular Thai street food found all over the country. You would not eat them every day, but as a treat they are sensational. When I went to any market in Bangkok I would grab a bag and munch while I looked around. Give them a go and I am sure you wont be disappointed. INGREDIENTS BATTER 1 cup self-raising flour 1/2 teaspoons baking powder 2 teaspoons sugar 1/4 teaspoon salt 25 g grated coconut or desiccated 2 tablespoons sesame seeds 350 ml (1 1/2 cups) water, at room temperature OTHER vegetable oil for deep-frying 4 ripe bananas METHOD 1. In a bowl, put the flour, baking powder, sugar, salt, coconut, and sesame seeds. Add the room temperature water and lightly mix with a spoon of a fork until smooth. 2. Heat the oil in a deep wok to about 8 cm to medium heat. when you drop a little batter into the oil it should sizzle straight away and you know the oil is ready. DO NOT have the oil too hot as it will cook the batter...