Recipes: summer

Serves 2

1. Add corn kernels and milk to a medium sized pot.
2. Blitz with a blender then add in condensed milk. Stir to mix then heat the mix on medium-high heat.
3. Drop the heat to low, just before the milk comes to the boil.
4. Simmer for about 20-30 mins then strain the pulp through a fine mesh sieve
   (the longer you simmer the corn, the more pronounced the corn flavour will be)

Serve warm or allow to cool and pour into a tall glass filled with ice for a refreshing chilled option. Optional: Add a shot of cold brew or espresso

1. Remove any husk and silk from your corn cobs. Grill on the bbq or griddle pan on the stove, turning every so often so that everything cooks evenly.

While your corn is cooking, prepare the seasoned mayo.

2. Zest the lime (keep the lime intact for later) and add to a small bowl.
3. Remove the spine from the makrut lime leaves. Finely slice with a sharp knife then chop into fine pieces. Add to the bowl with the zest, along with the garlic and mayo. Mix to combine then season with salt to taste.
4. When the corn is cooked, brush on the seasoned mayo and garnish with chopped coriander, finely grated Parmesan (optional) and dried chilli powder (optional).

1. Cook soba noodles according to packet

2. In a serving bowl add kombu tsuyu (a soy based seasoning liquid with a seaweed dashi base) and quality sesame oil into your serving bowl and mix. Pile on a bundle of cooked soba noodles (make sure they’re well rinsed and drained) then top with toasted sesame seeds, crushed seasoned seaweed sheets and a generous helping of sliced spring onions. 

p.s. You can always add a side of protein or veg to your noodles (we sometimes pair it with assorted vegetable tempura but kept it simple this time). 
 

1. Prepare your cucumber by cutting the ends off each one. Smash cucumbers with the side of a large knife/cleaver. Cut up smashed cucumber into chunks and place into a large bowl. Add salt and sugar and toss to coat. Set aside for 20mins.

2. Meanwhile, place chopped garlic into a medium sized heatproof bowl. Heat sesame oil in a dry pan until smoking. Carefully pour smoking oil onto the garlic. The hot oil will release the aroma in the garlic and help take away its raw edge/taste. Add in soy sauce, rice vinegar, Chinkiang vinegar and chilli oil to taste. Stir to mix.

3. Drain your cucumbers after 20min, leaving behind all the excess liquid. Place cucumbers in the bowl with the dressing and mix to evenly coat. Place salad in a serving bowl and garnish with fresh coriander.

1. Add everything to a large mixing bowl. Stir then taste and adjust sugar and water to taste.

1. Prepare the watermelon by cutting away all the green outer skin. Next up, cut away the watermelon flesh and save for another use. It’s ok if you leave a fine layer of flesh on the rind. Cut the rind into 1½ cm square chunks. Place prepared rind into a bowl and add salt. Mix to coat and leave for 1 hour, giving them a toss at the half way mark.
2. After this time, your rinds will have released a lot of liquid. Drain the juice and rinse the rinds a couple of times with cold, running water. Squeeze out all the excess water. Add rinds to a mixing bowl, along with the rest of the ingredients. With gloved hands, mix until everything is well combined. You can gently massage the rinds with the seasonings to ensure that they are well coated.

Serve this kimchi immediately, or store in a sterilised glass jar in the fridge to enjoy the next day when the rinds have had a chance to develop more flavour. This kimchi is best eaten within a couple of days.

1. Add rice to a large bowl and fill with tap water. Leave to soak overnight.
2. The next day, drain and rinse the rice under cold running water. Line a steamer basket with baking paper then fill with drained rice. Steam for 30 mins.
3. Add 85mL coconut milk, caster sugar and salt into a large bowl. Mix to dissolve the sugar then add to the freshly steamed rice. Mix until everything is well combined then set aside for about an hour for the coconut milk to absorb into the rice.
4. Meanwhile, make the coconut sauce by adding 315mL coconut milk, sugar and salt to a small pot.
5. Tie the pandan leaf into a knot and add to the pot. Heat to dissolve the sugar. Simmer for 5 minutes then remove from the heat. Remove and discard the pandan leaf.
6. Peel your mangoes then cut 2 mango cheeks from each mango. Place each cheek flat onto your cutting board and slice into a more bite sized pieces.
7. Spoon a mound of sticky rice onto each serving plate. Place one cheek of mango next to each mound. Drizzle on coconut sauce and garnish with toasted peanuts and sesame seeds.

Serves 4

To make the Thai milk tea

1. Add the tea mix to a large pot. Pour in just boiled water and steep for 5mins. Strain tea leaves through a fine sieve (I recommend using a tea sock).
2. Add condensed milk and stir to dissolve. Chill until ready to use.

To make the Egg Custard Pudding:

1. Add 65mL of milk in a small bowl. Sprinkle gelatine powder on top and set aside.
2. In a large bowl, add egg yolks, sugar and vanilla and whisk to combine.
3. In a medium sized pot, heat remaining 185mL milk until it just comes to the boil. Pour this warmed milk into the egg mix and whisk to incorporate. Pour this egg and milk mix back into the pot and simmer for 2mins, stirring continuously.
4. Add gelatine mix into the pot and stir on med-low heat until the gelatine has completely dissolved.
5. Strain mix through a sieve into a small, clean container and chill to set (at least 4 hours, best overnight). Once set, cut pudding into cubes.

Other components:

1. Prepare brown sugar pearls according to the packet instructions.
2. Drain the grass jelly and cut it into cubes.

Tips:

1. we like to dissolve caster sugar in some drinking water and store the cubes in this mix.
2. Make you drink by layering the toppings any which way you like and enjoy.

Pork chops:

1. Add the lemongrass, eschalot and garlic into a food processor. Pulverise everything into a fine straw and add to a large mixing bowl. (If you don’t have a powerful processor, you can finely slice rings from your lemongrass before chopping it into small pieces. Mince your garlic and finely dice your eshalot)
2. Add the remaining marinade ingredients to the mixing bowl and stir to combine
3. Tenderise pork chops by pounding each side with a meat mallet or the back of a knife. Cut 3-4 slits into the skin side of each chop and place into the marinade. Coat all sides of each pork chop with the marinade then cover and chill overnight.
4. When ready to cook, spray pork chops with oil. Place chops flat, in a single layer in your AirFryer basket*. Air fry for 10 mins on 230C. Turn, then air fry for a further 10 mins**

Spring onion oil

1. Place your spring onions to a heatproof bowl.
2. Add oil to a small skillet and bring to smoking point.
3. Pour the hot oil onto the onions. The onions will spit so be careful. Stir to mix and spoon them onto each pork chop

Enjoy as is or serve with broken rice and a fried egg (com tam) or even eat with rice vermicelli (bun) and salad. Don't forget the fish sauce! (nuoc cham)

* These can also be deep fried, or thrown onto the barbeque as well 

** Turn your chops again and air fry further if you like your chops dark.

Makes 24 cookies 

Quickest method and little time to make these cookies!

1. Preheat oven to 180 degrees celsius 
2. In a medium bowl, combine flour, baking soda and salt; set aside. 
3. In a mixing bowl, cream together sugar and butter with a wooden spoon. Make sure all the mixture is smooth  
4. Stir in slightly beaten eggs and vanilla extract 
5. Add flour mixture until just mixed. Stir in white choc melts, macadamia nuts and dried cranberries.
6. Use an ice cream scooper or tablespoon to form balls or drop on a baking sheet
7. Bake in the oven for approximately 12 minutes (use a toothpick to poke the cookie and if if it comes out clean, it’s done) 
8. Remove from the oven and let cool. 

Enjoy 

Note: We like our cookies slightly salty. If you don’t, you can lessen the salt (1 tsp will suffice). We also don’t like our cookies too sweet, since you get sweetness from the choc chips, but if you prefer a sweeter cookie, you can add another ½ cup sugar

Pro tip: Break down your sugar first so there are less clumps. You can also soften your butter in the microwave for approx 45 seconds if you don't have the time.

1. Cut your watermelon into cubes 
2. Place into a blender and blend until smooth 
3. Optional: if you prefer your juice without pulp, you can strain the juice through a cheesecloth (we skip this option because we like the pulp)
4. Transfer to a jug and stir in lime juice 
5. Serve over ice cubes

Serves 1

1. Make sure your fruit is washed and dry.
2. Cut your fruit to fit through your juice extractor/cold press machine.
3. Pass everything through your machine.
4. Pour into a glass filled with ice. Mix and enjoy immediately.