Articles for the Month of June 2022

Hargow & Xiao Long Bao 

1. Line your steamer with the steamer paper 
2. Place your dumplings in, spaced apart so the skin does not touch when it expands 
3. Steam for approximately 8 minutes 
4. Enjoy with dumpling sauce and the most decadent chilli oil by Chillgasm 

Pan fried Shrimp & Pork Dumpling

1. Pour 1 teaspoon of oil into a non stick pan on medium heat 
2. Pan fry till the bottom is golden brown (be careful not to burn it) 
3. Pour 120ml of water in the pan and cover until the water evaporates. 

Prawn Fried Rice with Egg 

1. With the container lid on, microwave for 5 minutes 

All items should be cooked from frozen (do not defrost)

1. Blitz lemongrass, garlic and shallots in a food processor until fine (or bash into a paste using a mortar and pestle).

2. Heat oil in a large pot. Add in lemongrass, garlic and shallot paste and fry off until fragrant. Add in red curry paste and continue to fry off (about 3-5mins). Be careful not to burn this paste.

3. Add pumpkin pieces and stir to coat.

4. Add water/stock and vegetable stock powder. Stir to mix through and bring to the boil.

5. Reduce heat and let simmer for 15-20minutes or until pumpkin is cooked through (very soft). The smaller/thinner your pumpkin pieces, the faster they will cook.

6. Remove the pot off the stove. Use a stick blender (or blender) to puree the contents of the pot until you arrive at a thick, smooth liquid soup.

7. Return the pot to the stove and add in coconut milk. Stir to mix through completely. Taste and season if necessary.

You can garnish your soup with a dollop of coconut milk, a few pieces of roasted pumpkin (optional) and fresh coriander. I served this soup with lots of crusty sourdough on the side.

1. In a small pot, mix the sugar and vinegar together, then gently heat on low until all the sugar is dissolved, stirring every now and then. Leave to cool completely.

2. Add sliced green chillies and sliced garlic into a 1L sterilised jar.

3. Pour in sugar and vinegar solution to fill the jar. Give the jar a jiggle and tap on the bench top to release any trapped air pockets. Screw on the lid and refrigerate.

Ready to devour in a couple of days (once the chillies lose their vibrant green colour) 

 

1. In a bowl, whisk together water and sugar until sugar dissolves.

2. Add in lime juice, fish sauce, garlic, vinegar and chili (if using) and stir to combine.

3. Store in an airtight container in the refrigerator (will last for weeks) 

This recipe makes approx 1L. For less, split the recipe in half.