RECIPE: VIETNAMESE RICE PAPER ROLLS WITH PRAWN FILLING

My favourite snack and great for entrées for dinner party, as an appetiser and for cocktail parties. I also make this for my work lunches - very healthy and nutritious.

Measurements are approximates only – it basically depends on how much of the noodles, herbs or salad you would like to use. You may also use normal (rice) vermicelli instead of the mung bean variety.


Ingredients

60g dried mung bean/glass or rice vermicelli
Dried rice paper wrappers (22cm diameter)
300g cooked prawns
6 to 8 stalks Vietnamese mint – remove stalks and chop the leaves finely
3 sprigs common mint – remove the stalks and chop the leaves finely
6 lettuce leaves – chop fine

Method
Place the vermicelli in a bowl and pour boiling water over the vermicelli. Leave for 3 to 5 minutes till soft, then drain.

Fill a large bowl with hot (not boiling) water. Dip one rice paper into the hot water for few seconds to soften. Lay wrapper flat.

About 3 cm away from the bottom (the end closest to you), place a row of 3 to 4 prawns, a handful of vermicelli, both mints and lettuce, leaving about a gap of 3 cm from the ends uncovered at each side.

Fold the sides first inward, then followed by the bottom closest to you. Roll tightly away from you until the end. Place on a plate and repeat. Serve with RICE PAPER ROLL DIPPING SAUCE.

RECIPE: AUSTRALIAN MEAT PIE/BEEF PIE

An iconic Australian fare and a family favourite, courtesy of Mr G. It's footy season right now ... in other words, time to bring out the meat pies too. Homemade pies taste so much better than commercially made ones and ironically, are quite easy to make.

Everyone has a favourite filling: steak and kidney, plain beef mince or with mushrooms and even vegetables. This version is the straight plain mince steak. Add mushrooms or peas if desired.


Ingredients – for filling (makes 12 pies)

2 tbsp oil
2 medium brown onions
2 to 3 cloves garlic - grated
1kg lean minced steak
2 cups beef stock
Pinch freshly grated nutmeg
2 tbsp WORCESTERSHIRE SAUCE (see my GLOSSARY post on WORCESTERSHIRE SAUCE)
2 tsp mixed dried herbs
Salt and freshly ground pepper
2 tbsp plain flour mixed to a paste with sufficient water

Additional ingredients

Short crust pastry – Mr G used store bought pastry
Texas muffin tins
Milk for brushing


Method

Heat oil in a pan and fry the onion over moderate heat until softened. Add mince and garlic and stir until brown and crumbly.

Add in all the ingredients, except the flour paste, and bring to a boil. Cook on low heat, stirring occasionally, for an hour.

Add in the flour paste and cook until the mixture thickens. Check seasoning, turn off heat and leave to cool completely.

To make the pies

Using a Texas muffin tray as your mould, cut your pastry to shape and line the muffin tins with the short crust pastry. Fill to about 4/5 to the top with the mince filling. Moistened the edges with water.

Make ‘lids’ for the pies with the remaining pastry and press into place. Make a ‘V’ in the middle of the ‘lid’ for steam to escape (use the tip of a sharp knife). Brush the lids with fresh milk and bake in a pre heated 200°C for 30 mins or until the pastry is crisp and golden.

Serve hot for lunch or dinner or whilst watching your favourite footy team play in the AFL….go Bombers!!!

RECIPE: HAM AND CHEESE MUFFINS

Delicious served warm with soup or a salad as a meal during cooler days or as an alternative to the sandwich for lunch. If you think Muffin Break™ sells passable HAM AND CHEESE MUFFINS, wait till you try this! You’ll be spoit forever….


Ingredients

3 spring onions – finely chopped
1 tsp oil
300g self raising flour
75g plain flour
Pinch of salt
Pinch of dry mustard (I used Keen’s)
Freshly ground black pepper
175g normal or smoked ham – chopped
125g grated Cheddar, Tasty or Gruyere cheese
2 eggs
250ml milk
125g butter – melted and cooled


Method

Preheat oven to 210°C. Brush a 12 hole muffin tray with melted butter or oil.

Fry the spring onions in the oi for 2 to 3 mins or until soft. Set aside to cool.

Sift flours with salt and mustard in a large glass bowl. Season with freshly ground black pepper. Stir in the cheese, ham and spring onions. Mix well. Make a well in the centre.

Lightly beat the eggs with the milk and add to the ‘well’ along with the butter. Stir with a metal spoonuntil just combined. Do not overmix – the mixture should be lumpy.

Spoon the mixture equally into the muffin tray. Bake for 20 mins (I baked this in my National conventional microwave oven and it took exactly 20 mins) or until a skewer when inserted in the middle of the muffin, comes out clean. Leave the muffins in the pan for 5 mins before inverting to a wire rack to cool further.

Serve warm with butter.

RECIPE: PRAWN FRITTERS (CUCUR UDANG)

This is a favourite snack for many Malaysians for afternoon tea – yes, Malaysians have a tendency to eat very sweet snacks, deep fried fruit (such as bananas or jack fruit) or sweet potatoes or spicy food for mornos (Aussie for morning tea) or afternoon tea. In fact, in Malaysia, any food is a goer at anytime! There are no set culinary rules.


Now, there are different versions of making this fritter. Some people like to top the batter with just a prawn and then fry it. I however, like to mix the prawns in the batter with the BEAN SPROUTS and CHINESE CHIVES (click on the ingredients for explanation). I know versions where no chives or sprouts are used. In the end, it is actually up to you what you want to put in your batter, as long as you get the consistency of the batter right and you use the basic ingredients. For Indian readers, this dish is the Malaysian equivalent to the PAKORA.


In addition to this, there are also the different ways you may serve this dish. Some like to eat it with chilli sauce, or a mixture of chilli and tomato sauce (try this, it’s quite nice) or with satay sauce. Again, it is your prerogative. Without further ado, this is how I make my PRAWN FRITTERS.


Ingredients – serves 6 to 8

Batter
3 cups plain flour
½ cup rice flour (optional)
1 tsp baking powder
2 tsp salt or to taste
1 tsp turmeric powder
2 tsp chilli powder or to taste
1 tsp paprika powder or to taste (optional)
1 egg beaten lightly with 1 cup of water

Filling
Large handful of medium peeled cooked prawns
½ a bunch of Chinese chives – cut into 3 cm pieces (see my post on CHINESE CHIVES)
Large handful of bean sprouts (see my post on BEAN SPROUTS)
1 to 2 large onions – diced fine
2 red chillies – quartered and diced fine

Oil for deep frying

Method

Combine all the batter ingredients, except for the egg and water mixture, in a large bowl. Add in the diced onions and chillies and mix well.

Next, gradually add in the egg and water mixture and mix into a batter. Add in more water gradually, making sure that the batter isn’t runny.

Remember, the ingredients need to be able to ‘stick’ together. Add in the chives, bean sprouts and prawns. Leave to rest for 15 mins. Note: If your batter is too runny, just add in tbsps of flour to get the desired consistency.


Heat oil in a wok until hot but not too hot – you don’t want the outside to cook whilst the inside is still raw. Also, if the oil is not hot enough, the batter will ‘soak’ in too much oil and your fritters will be too oily.

Using the tips of your fingers and thumb, drop in dollops of the batter into the oil. Make sure you don’t put in too many dollops as you will need some space in your wok to stir the fritters and so that the fritters do not to stick to each other. Cook until golden brown, lift with a sieve or tongs, onto a plate lined with plenty of paper towels. Repeat the process until the batter is finished. Serve hot with either chilli sauce, tomato sauce (this is how my kids eat this – the wimps) or with satay sauce. Viola!

PS: Here you go Teena, now you can make this at home!

RECIPE: STEAMED GLUTINOUS RICE WITH MEAT (LOR MAI KAI)

A friend of mine (Teoh Moi See….where are you now, I wonder), when I was studying at Che Tom Secondary School in Sungei Petani, often used to bring in her grandmother’s Lor Mai Kai and share it with me. It was divine. I have never been able to capture the taste but my version, adapted from Amy Beh at STAR KUALI isn’t bad, if I may say so. I used Char Siew in my recipe and omitted the Lap Cheong (Chinese Sausage) because no one likes them (except me) in my house.

There is also a vegetarian (SEE HERE) and pork free version (SEE HERE). Check it out.

I normally make around a dozen of these and freeze them for my lunches at work. Wrap in freezer bags to freeze and to serve, prick some holes with a fork and microwave or steam until warm.


Ingredients (makes 12 small chinese rice bowls)

6 cups uncooked glutinous rice (see Glossary post on GLUTINOUS RICE), rinsed and soaked for at least 4–5 hours or preferably overnight
200g chicken, chopped into bite-sized pieces
100g Char Siew (see recipe HERE)
4 Chinese mushrooms, soaked and sliced
3 cloves chopped garlic
1/2 tbsp chopped ginger
1 tbsp sesame oil
1 cup light chicken stock

Seasoning
3 tbsp oyster sauce
2 tbsp light soya sauce
1 tsp thick soy sauce
2 tsp Chinese cooking wine
Salt and pepper to taste
3/4 tsp sugar or to taste
½ tsp Chinese 5 spice powder

Method
Drain soaked glutinous rice in a colander.

Heat sesame oil and fry ginger and garlic until fragrant. Add chicken, mushrooms and seasoning ingredients. Toss well to combine. Add glutinous rice to mix. Pour in stock and cook until water is absorbed into the rice.

Arrange a few sliced char siew into each deep bowl. Spoon glutinous rice into the bowl (making sure the chicken and mushrooms are evenly distributed at the bottom of the bowls) until almost full to the brim. Press slightly. Steam the filled bowls over a medium heat for 30–35 minutes or until rice is done. Turn out the rice and serve immediately with chilli sauce.

PS: I prefer to eat this with Sriracha Hot Chilli Sauce (available at most Asian grocers in Canberra).

RECIPE:SCONES

Mr G made some fruit scones and some plain scones for afternoon tea to have with his PLUM JAM (see recipe HERE) and Sylvan Berry jam. You can find the recipe for his plain scones HERE. I will post his recipe for his fruit scones soon.

RECIPE: FRIED MASHED BANANA BALLS (CEKODOK PISANG)

A simple recipe to get rid of your overripe bananas without wasting it! My first contribution to the STOP FOOD WASTE Campaign.

Ingredients
4 to 5 large ripe bananas
3 to 5 tbsp sugar (depends on the sweetness of your bananas)
1/3 cup milk
1 ½ cups plain flour
1 tsp baking powder
Oil for deep frying

Method
In a blender, blend the bananas, sugar and milk. Put into a bowl.

Gradually add in the flour that has been mixed with the baking powder. Mix well to make a very thick batter.

Heat oil in a wok. Using the tips of your fingers, drop in the dough, in the shape resembling golf balls. Cook on medium high heat (if the oil is not too hot, it will absorb the oil and your banana balls will be greasy. If the heat is too high, it will brown quickly on the outside and the inside could be uncooked.

Repeat the process until the dough is all used and serve hot with a cup of tea or coffee for a mid morning of afternoon tea snack.

RECIPE: MR G’S SAUSAGE ROLLS

Mr G makes great sausage rolls and I always get asked at work to bring some in whenever we have a do or it is my turn to bring in morning tea. His secret is in the sausage mix – he puts in grated granny smith apples, just like his mother used to do. This is how he makes his sausage rolls.

Ingredients
1 kg sausage mince
2 onions – finely chopped
1 egg – lightly beaten
3 cloves garlic – minced
½ tsp mixed herbs
1 tbsp tomato sauce
¼ cup sweet chilli sauce
3 tsp Worcestershire sauce
½ cup bread crumbs
2 granny smith apples (green apples) – grated
Salt and pepper to taste
Around 10 good quality premade puff pasty sheets (eg Borg’s or Pampas brand)
Milk

Method
Preheat oven to 180°C. Line baking trays with baking paper.

In a large bowl, combine all ingredients (except pastry and milk) in a large bowl. Mix well.

Thaw out pastry sheet, cut sheet in half and using a tablespoon, spoon a portion of the mince mixture close to one side of the long edge, keeping about 2 cm from the edge. On the opposite long edge, brush with milk. Carefully roll the pastry to make a cylinder shape. Lightly press the milk edge to seal the roll.

With a sharp knife, cut each roll into four. Lightly pierce the top of the roll with the point of a sharp knife. Put the sausage roll on a tray, with the sealed edges facing down. Continue process until all mince has been used. Lightly brush the tops of the sausage roll with milk.

Increase oven heat to 250°C and bake the sausage roll for 25 to 30 mins or until golden brown. Serve with your favourite sauce.

RECIPE: MR G'S FEATHERLITE SCONES (RECIPE STOLEN FROM HIS NANA G)

Mr G is famous for his scones and between his sister’s sylvan berry jam and the scones, they are to die for. Even his mum and sister reckon that his scones are better than theirs (please don’t make a liar of me Aunty L!). What he uses for his scones is cream instead of milk. His only complaint about his scones (but I don’t know any better so I can't vouch for it) is that it would taste even better if it was cooked on a wood stove. Sorry, but I grew up with electric or gas stoves so I don’t really know what he is talking about. But I have eaten wood fired pizzas (at Australian Pizza Kitchen in Woden, ACT) and they are tastier than ordinary pizza so I guess I can see his point here.

This is how he makes his plain scones. I will put his recipe for fruit scones when he makes it next. Happy trying!

2 cups SR Flour
½ tsp salt
2 tbsp sugar
2 tbsp butter
1 cup cream (or 1 cup milk)
Extra milk for glazing

Method
Preheat oven to 210°c.

Sift flour and salt into a bowl. Add sugar and distribute well in the flour.

Rub in butter until mixture resembles fine breadcrumbs. Add in cream to form a soft dough.

Knead lightly on a floured surface and form into a square 3 cm thick. Cut into 16 equal squares and placed on floured or baking paper lined (ungreased) baking tray.

Brush tops of scones with some milk and bake for 12 to 15 mins (you may want to check them at the 10 min mark because of oven differences).

Serve hot with butter or with jam and whipped cream.

Tip: we always have some long life cream in the pantry. During summer, I suggest you store it in the fridge.

RECIPE: CHAR KUEY

This is a classic breakfast food in Malaysia. It would be quite healthy if it wasn’t fried in oil. To ensure that minimal oil is absorbed, make sure that the oil is hot enough and to discard excess oil, place the char kuey on paper towels and heat in a medium oven for 10 to 15 mins. To make this, you need:

250 g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ cup warm water
½ tsp salt
1 egg
1 tsp veg oil
Veg oil to deep fry

Method
Sift flour, baking powder and baking soda. Add in salt and mix well. To the warm water, add in the egg and whisk well. Add in the veg oil.

Add the liquid gradually to the flour, mixing well during each addition, to form a dough. Let to rest for 10 mins.

On an oiled surface and with oiled hands, shape the dough, by pulling it, into long pieces. Then fold it into 2 to 3 pieces. Repeat the process. This makes the dough soft and pliable. Repeat a few times. Cover with a damp towel and rest the dough for 6 to 8 eight hours.

Next, place the dough on a greased surface again and roll out to 1 cm thick and 12 cm long strip.

Cut the strip into 4 cm wide sections. Place two pieces together side by side, pressing them gently together. Heat oil in a wok. Gently lift the strips by the ends and lower them into the hot oil. Fry until golden brown. Drain on paper towels.

FYI: Malaysians like to eat this dunked in local, very sweet coffee or sliced into 2 cm pieces and eaten with rice congee/porridge. You could say that it is the Malaysian equivalent to the crouton. In fact, it taste better than the crouton and can be used in soups such as French Onion.

You can find this goodie in Asian shops throughout Canberra such as the "Hub" and "Saigon Asian Groceries" in Dickson.

RECIPE: CHEE CHEONG FUN (RICE ROLLS)

It is funny how we take things for granted when it is available abundantly or you know it is there when you want it or feel like it. When I first came to Australia, I lived in a country town that did not have any Asian groceries and the town only had 2 Chinese restaurants and the food was nothing like I’d tasted in Malaysia! So, in order to ‘survive’, I had to learn how to make certain dishes from scratch. Luckily, even small Australian country towns got a penchant for Asian food and finally, a few delicatessens starting stocking Asian spices in their shops.

One of the Asian foods that I like is Chee Cheong Fun, (see explanation here). I had to learn to make this when I first came to Australia. In Malaysia, you can get this from hawker stalls all around the country, day or night. One of my favourite stall was in Gurney Drive, Penang, Malaysia. My friends and I used to go over there on Saturday nights after the midnight show (which actually use to start at 11.00 pm and till today, I can’t understand why it was called the midnight show!) to either eat Chee Cheong Fun or Lok Lok.

FYI, I think Lok Lok means boiling – foods such as fresh prawns, squid, meat, fish balls, quail eggs etc are skewered onto satay sticks. Patrons choose the food they like, immerse the food into boiling water to cook it and then it is eaten with sauces of your choice. The sticks are colour coded to indicate its price. When you have finished eating, you give the sticks to the stall owner and he then sorts out your bill!

Anyway, I am digressing here. Today is about Chee Cheong Fun. As you can find it in any Oriental asian grocer in Canberra, I won’t include a recipe to make it from scratch, but only my recipe for the sauce. However, if you want to make the roll from scratch, you can find the recipe here. The sauce that is used to eat this depends on which part of Asia you come from or what you are used to. Even in Malaysia, the sauce from the Northern parts of the country differs from the central and southern parts.

Here is my version of the sauce and how to eat Chee Cheong Fun. Enjoy.

Ingredients
3 to 4 tbsp Tim Cheong or Hoi Sin Sauce*
¼ tsp sweet prawn paste aka Hae Ko (this is not belacan) – optional* (you may need to dilute this in 1 to 2 tsp hot water). Beware, this has a very pungent smell.
1 to 2 tbsp hot/mild chilli sauce, not sweet chilli sauce* – I use either Sriracha Hot Chilli Sauce or Yeo’s Hot Chilli Sauce
2 tbsp Chinese light soy sauce*
1 to 2 drops Oriental sesame oil*
1 serve Rice rolls – plain or with prawns (normally 4 rolls in a packet)
Sesame seeds (optional)
Fried onion flakes (you can make your own or buy it from Woolies/Coles/Asian Grocery shops

Method
Mix all the sauce* ingredients in a bowl. Adjust according to your taste.

Steam or microwave your rice roll until hot. Cut into 2 cm lengths. Partially unroll the rice roll on a plate.

Pour the sauce on top. Garnish with sesame seeds and onion flakes. Ready to eat!