Recipes Articles for the Month of November 2022

Makes about 30 dumplings 

Make the filling

1. Cut 1/3 of the prawns into 1cm chunks. Roughly chop and mince the remaining prawns using a cleaver. Add all prawns into a medium sized bowl.

2. Add the remaining ingredients into the bowl and mix until well combined.

3. Chill until needed.

Make the wrappers

1. Add all dry ingredients into a medium sized bowl. Add the boiling water (less 1T) and mix with a spatula to combine. If the dough is too dry, add in just enough water to form your dough. Place dough onto your bench top then knead until smooth.

2. Divide the dough into 14g balls.

3. Use a rolling pin to roll out each ball into round disc.

Make the dumplings

1. Add a small amount of filling into the centre of the wrapper. Squeeze to enclose the dumpling and pleat. Repeat for the remaining wrappers and filling.

2. Sit dumplings on perforated baking paper placed flat in your steamer basket. Steam for 6 minutes. Allow dumplings to cool slightly before removing from the steamer to avoid tearing the skin.

Enjoy with your choice of dipping sauce.

p.s. Keep in mind that the wrapper can be a bit tricky to handle if it’s too wet, so you may not need to entire cup of boiling water.

p.p.s If putting pleats in your dumpling is too much of a task, you can simply seal each dumpling off and shape them as half moons.

 

Serves 4-8

1. Add the seasoning ingredients into a bowl and stir to mix.

2. In a wok or very large skillet, add oil and SPAM cubes and pan fry on medium heat until golden. Remove the SPAM onto a plate and set aside. Keep all the oil in the wok for the next step.

3. Add onions and garlic to the wok. Fry until fragrant.

4. Add in diced carrot and fry until softened.

5. Add in corn and mix through.

6. Return SPAM to the wok.

7. Add in rice and separate so that there are no clumps, but be careful not to break the rice grains.

8. Add in seasoning sauce and mix through until all grains of rice are coated. Check for seasoning and adjust of necessary. Be mindful that the SPAM is salty and the chilli oil you will be adding is also salty.

9. Add in spring onions and mix through. Turn off the heat.

10. Fry and egg and place the egg on top  of the rice and drizzle with Chilligasm's chilli oil to taste.

Enjoy!

Note: This recipe can be made and frozen (without the fried egg). 

To freeze: 

- Ensure your rice is fully cooled (we cool it in the refidgerator first with the lid off) 

- Store in airtight containers (we pack them according to serving size)

- To reheat, defrost in the fridge the day before and microwave (or microwave on frozen for approximately 6 mins. This will vary depending on your microwave) 

Serves 6-8

1. Heat oil in a large pot over medium heat. Add galangal and lemongrass; cook and stir in the hot oil for 1 minute.

2. Pour in chicken broth

3. Add kaffir lime leaves and chicken 

4. Once chicken is cooked, add coconut milk and stir   

5. Stir in fish sauce and add chilli (optional). Reduce heat to low and simmer for 15 minutes.

6. Add mushrooms; cook and stir until mushrooms are soft, about 5 minutes.

7. Taste and adjust according to preference. 

8. Garnish with coriander 

This recipe can be made ahead of time and frozen up to 3 months (without the coriander)

To freeze:

-Let soup cool completely.

- Add the soup to freezer safe containers or freezer size bags and squeeze out any excess air to prevent freezer burn before sealing..

- When ready to eat, let soup defrost in the refrigerator overnight and heat in the microwave (or warm on the stove from frozen). Remember to stir so the coconut cream breaks up.