Recipe Guide

Thai Red Pork Curry with Green Peppercorns Recipe only This Thai red curry with green peppercorns is unusual to find in Thailand, It's definitely a restaurant dish. The fresh green peppercorns are what makes this dish special, so do not substitute with bottled or ground pepper. If you can find fresh Kampot peppercorns from Cambodia, which is arguably the best pepper in the world, do so. At the time of writing I'm working in Phnom Penh, so the fresh Kampot peppercorns on the stalk are at my finger tips, and try out many ways of cooking with them...ENJOY. INGREDIENTS 1/4 cup coconut cream 2 tablespoons red curry paste 3 tablespoons fish sauce 1 1/2 teaspoons palm sugar 500 g lean pork, sliced 1 3/4 cups coconut milk 280 g Thai eggplants (they are very small), cut in half 75 g fresh green peppercorns, washed 7 kaffir lime leaves, torn in half 2 long red chilies, seeded and finely chopped, for garnish Red Curry Paste; 18 dried red chilies, roughly chopped and stems removed (soak in...

Indian BBQ Pork Vindaloo Recipe only Vindaloo is a dish made by the descendants of, or those who lived in areas dominated by, the Portuguese. It is primarily made with chilies, garam masala, garlic and vinegar. The word vindaloo comes from a combination of 'vin' for vinegar and aloo from 'alho', which is Portuguese for garlic. The chilies were introduced into Goa by the Portuguese, and the garam masala spices were those traded in the 16th and 17th centuries. INGREDIENTS 15-20 whole dried red chilies, or 3 1/2 teaspoons cayenne pepper 1 teaspoon cumin seeds 6 cloves 5 cm piece cinnamon stick 10 peppercorns 1/4 star anise 1 teaspoon poppy seeds 3 cm piece fresh, peeled ginger 6 big garlic cloves, crushed 1 tablespoon tamarind pulp 4 teaspoons cider vinegar 1/4 cup Greek natural yogurt 1 kg lean pork cutlets METHOD 1. Soak the chilies in boiling water for 20 minutes to soften. Then grind all the spices, ginger, garlic, and tamarind with the vinegar to make a smooth paste. ...