This coconut-custard dessert is popular in Sri Lanka, but is believed to be Malay in orgin. At Flying Fish, Peter serves it with orange, cashew nuts, fresh coconut, pomegranate seeds and a tuille biscuit, but simple seasonal fruits are also a lovely accompaniment. For this recipe, you’ll need 6 x 125ml dariole moulds.
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Coconut-custard (watalappan)
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Cambodian pork sausages (sach krok)
Liep uses a sausage machine to make the sausages, then stores them in a fly net and dries them in the heat of his commercial kitchen for two or three days before cooking them. It’s important to air-dry the sausages; don’t dry them in an oven. They can be served as a starter or as part of a main meal with other dishes. Start this recipe at least two days ahead.
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Chicken satay (sach mouen chang kak)
Cut each chicken breast lengthwise into 5 x 1.5cm strips. To make satay marinade, process lemongrass, kaffir lime leaves, galangal and garlic in a small food processor to a paste. (You can also do this using a mortar and pestle.)
Transfer paste to a glass or ceramic bowl, add turmeric, soy sauce, sugar and oil, and stir well to combine. Reserve 60ml (¼ cup) to baste chicken while cooking. Add chicken to remaining marinade and stir to coat well. Cover, then refrigerate for 40 minutes.
Thread each piece of chicken lengthwise onto a bamboo skewer. Heat a little oil in a large frying pan over medium–high heat. Add skewers, in batches if necessary, and cook, turning occasionally and basting with reserved marinade, for 4 minutes or until just cooked through.
Serve with rice, bean sprouts, lime wedges and chilli, if desired.
Photography by John Laurie.
Transfer paste to a glass or ceramic bowl, add turmeric, soy sauce, sugar and oil, and stir well to combine. Reserve 60ml (¼ cup) to baste chicken while cooking. Add chicken to remaining marinade and stir to coat well. Cover, then refrigerate for 40 minutes.
Thread each piece of chicken lengthwise onto a bamboo skewer. Heat a little oil in a large frying pan over medium–high heat. Add skewers, in batches if necessary, and cook, turning occasionally and basting with reserved marinade, for 4 minutes or until just cooked through.
Serve with rice, bean sprouts, lime wedges and chilli, if desired.
Photography by John Laurie.
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Sri Lankan kingfish curry
At Flying Fish, Peter serves this with tamarind chutney, fried curry leaves, tomato concassé (tomatoes cut into fine dice), eggplant pickle and coconut.
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Spicy prawn roll
Peter serves this as a side for the kingfish curry, but, in Sri Lanka, these rolls are called ‘short eats’ and are eaten as a snack. Many variations are available.
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Spicy sour beef with tamarind sauce (sam-loh machu kroeung sach koh)
In Cambodia, Chinese water spinach, apple eggplants and cabbage are traditionally the vegetables used in this dish, but in Australia, depending on the season, Liep also uses cauliflower or broccolini. A Cambodian herb called mreh prov is sometimes used, too, lending the dish a mild citrusy flavour, but as it is only available in summer from a few Asian greengrocers, we have omitted it.
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Clear chicken soup (sa-ngo chrouk sach mouen)
Soup features in most Cambodian meals and is served with other dishes as part of a main meal. This is a light, citrusy chicken broth with rice and herbs, that is seasoned with salt only.
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Steamed curried fish wrapped in banana leaves (amok trey)
The original name of this dish was just amok, but people began requesting for chicken to be used, so trey, meaning ‘fish’, was added. In Cambodia, catfish is traditionally used, but in Australia, any firm white fish is suitable. You don’t need all the coconut milk, but you need enough of the thick solids that settle on top, so don’t shake the cans before opening them. The excess milk can be frozen in an airtight container for up to 2 months and used to make other recipes.
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Pita
Making the thin pastry for the pita requires a bit of practice and patience. If it seems too daunting, substitute filo pastry from the refrigerated section of supermarkets; don’t buy frozen filo pastry. Stack 3 sheets of filo, brushing with oil between each sheet, then add the cheese filling and coil the pastry. You will need about 18 sheets of filo pastry to make 6 smaller pitas.
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Blackberry pie (pita od kupina)
Process flour, baking powder, butter and 75g caster sugar in a food processor until mixture resembles fine breadcrumbs. Add 2 egg yolks and process until mixture forms a ball; dough will be soft. Turn out onto a lightly floured work surface.
Reserve one-third of the dough; shape into a disc, cover with plastic wrap and refrigerate for 30 minutes. Using damp hands, press remaining dough into the base and sides of a greased and lined 20cm pie dish. Place pie shell in the refrigerator to chill.
Preheat oven to 180°C. To make filling, using an electric mixer, whisk egg whites to soft peaks, then gradually add remaining 75g sugar and whisk until thick and glossy. Fold in blackberries, vanilla and lemon zest until combined. Spoon into pastry shell and, using a small knife, slice off small pieces of reserved dough and place over filling to cover.
Bake for 50 minutes or until pastry is golden brown and a knife inserted into the centre comes out clean. Serve warm or cold dusted with icing sugar.
Reserve one-third of the dough; shape into a disc, cover with plastic wrap and refrigerate for 30 minutes. Using damp hands, press remaining dough into the base and sides of a greased and lined 20cm pie dish. Place pie shell in the refrigerator to chill.
Preheat oven to 180°C. To make filling, using an electric mixer, whisk egg whites to soft peaks, then gradually add remaining 75g sugar and whisk until thick and glossy. Fold in blackberries, vanilla and lemon zest until combined. Spoon into pastry shell and, using a small knife, slice off small pieces of reserved dough and place over filling to cover.
Bake for 50 minutes or until pastry is golden brown and a knife inserted into the centre comes out clean. Serve warm or cold dusted with icing sugar.
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Beef and cracked wheat slice (kobeba)
Kobeba (also known as kibbeh and kibbe in other areas of the Middle East) is made with beef or lamb. It can be made as a slice, as we have done, or rolled into balls. Traditionally, pine nuts are hidden in the centre of each piece as a treat.
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Laotian pork laap salad (laap muu)
Place rice in a wok over medium heat and cook, stirring, for 2 minutes or until toasted. Using a mortar and pestle, grind rice until roughly ground. Set aside and reserve wok.
To make dressing, whisk lime juice, fish sauce and ½ tsp white pepper in a small bowl.
Heat oil in reserved wok over high heat. Brown pork, breaking up any lumps with a wooden spoon, for 5 minutes, then transfer to a bowl and set aside to cool.
Toss pork with eschalots, spring onions, chillies, krachai, chilli powder and lime juice mixture until well combined. Place in a bowl, scatter with ground toasted rice, coriander and mint leaves, and extra chilli. Serve with rice, lettuce leaves and sliced cucumber.
* Glutinous rice, available from Asian food shops and selected supermarkets, is also known as sweet or sticky rice.
* Asian red eschalots are available from selected greengrocers and Asian food shops.
* Pickled krachai, available in jars from Asian food shops, is a finger-like rhizome that’s less pungent than ginger or galangal.
To make dressing, whisk lime juice, fish sauce and ½ tsp white pepper in a small bowl.
Heat oil in reserved wok over high heat. Brown pork, breaking up any lumps with a wooden spoon, for 5 minutes, then transfer to a bowl and set aside to cool.
Toss pork with eschalots, spring onions, chillies, krachai, chilli powder and lime juice mixture until well combined. Place in a bowl, scatter with ground toasted rice, coriander and mint leaves, and extra chilli. Serve with rice, lettuce leaves and sliced cucumber.
* Glutinous rice, available from Asian food shops and selected supermarkets, is also known as sweet or sticky rice.
* Asian red eschalots are available from selected greengrocers and Asian food shops.
* Pickled krachai, available in jars from Asian food shops, is a finger-like rhizome that’s less pungent than ginger or galangal.
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Three milks cake (pastel de tres leches)
This Cuban snack can also be made with other fruit fillings, as well as savoury versions with meat.
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Cumquat-scented trifle
This dessert relies on good-quality, fresh ricotta; the stuff you get from a deli, not from a tub you buy at the supermarket. You make it like you would a tiramisu and, using a glass dish, means you’ll see all the layers.
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Beef, spinach and peanut stew (pasipasi kpedekpede na passio)
Peanuts are a key ingredient in Sudanese cuisine and are used to add flavour and texture. This beef stew can be served with couscous or sorghum, a Sudanese staple that is traditionally eaten by men for breakfast in the form of porridge; women after they’ve given birth to improve the flow of breast milk; and to children as snacks in the form of popped sorghum, similar to popcorn.
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Fried cheese sticks (queijo coalho)
Queijo coalho is both the name of a firm, salty Brazilian cheese and the snack that it inspires. The cheese is barbecued on skewers and served with a garlic or molasses sauce. We’ve used queijo fresco, which is more readily available in Australia and just as authentic.
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Fried pastries (pasteis)
Pastéis can be filled with savoury or sweet fillings. Here, we offer both a savoury version with hearts of palm and a sweet one with guava paste. Take your pick of either, or halve the quantities for each filling and make eight of each variety. The dough requires a bit of stretching, so if you own a pasta machine, we suggest you use it to roll out the dough. Just before eating the pastries, pierce a hole in them to allow the steam to escape.
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Burghul meatballs with hot sauce (quibe)
Quibe has its origin in kibbeh, which was introduced to Brazil by Arab migrants in the late 19th century.
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Spinach triangles (fatayer bi sabanekh)
To make dough, combine milk, sugar and yeast in a large bowl and set aside in a warm place for 5 minutes or until mixture bubbles. Add flour, 2 tbsp oil, ½ tsp salt and 160ml water and stir to form a dough. Turn out onto a lightly floured work surface and knead for 8 minutes or until smooth and elastic. Place in a lightly greased bowl, cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Meanwhile, to make filling, place spinach and onion in a colander, sprinkle over 1½ tsp salt and toss spinach until well combined. Set aside for 30 minutes, then squeeze out excess moisture. Place in a bowl with spices, pine nuts, lemon juice, fetta and ½ tsp black pepper, and toss to combine.
Divide dough into 6 and roll out each piece on a lightly floured work surface to 20cm rounds. Place one-sixth of the filling in the centre of a round and shape filling into a triangle. Fold two sides of dough, slightly overlapping, over filling, then fold up third side to form a triangle. Lightly press edges together to seal and brush triangle with remaining oil. Carefully place triangles on a greased oven tray. Repeat with remaining filling and dough, cover with plastic wrap and set aside for 15 minutes or until slightly risen.
Meanwhile, preheat oven to 200°C. Bake triangles for 15 minutes or until light golden and cooked through. Serve spinach triangles warm with lemon wedges.
* ‘00’ pasta flour, available from supermarkets and delis, is a super-fine Italian flour grade. Substitute plain flour.
Photography by John Laurie.
Meanwhile, to make filling, place spinach and onion in a colander, sprinkle over 1½ tsp salt and toss spinach until well combined. Set aside for 30 minutes, then squeeze out excess moisture. Place in a bowl with spices, pine nuts, lemon juice, fetta and ½ tsp black pepper, and toss to combine.
Divide dough into 6 and roll out each piece on a lightly floured work surface to 20cm rounds. Place one-sixth of the filling in the centre of a round and shape filling into a triangle. Fold two sides of dough, slightly overlapping, over filling, then fold up third side to form a triangle. Lightly press edges together to seal and brush triangle with remaining oil. Carefully place triangles on a greased oven tray. Repeat with remaining filling and dough, cover with plastic wrap and set aside for 15 minutes or until slightly risen.
Meanwhile, preheat oven to 200°C. Bake triangles for 15 minutes or until light golden and cooked through. Serve spinach triangles warm with lemon wedges.
* ‘00’ pasta flour, available from supermarkets and delis, is a super-fine Italian flour grade. Substitute plain flour.
Photography by John Laurie.
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Mushroom pasties (paszteciki z pieczarkami)
To make pastry, process flour and butter in a food processor until mixture resembles fine breadcrumbs. Add sour cream and process until dough just comes together. Turn out onto a lightly floured work surface, shape into a disc, wrap in plastic wrap and refrigerate for 1 hour.
To make filling, melt butter in a large frying pan over medium heat, add onion and cook for 2 minutes or until just softened. Increase heat to high, add mushrooms and cook for 8 minutes or until mushrooms are browned and liquid is absorbed. Remove from heat and cool. Add dill and sour cream, and season with salt and pepper.
Remove pastry from fridge and rest at room temperature for 10 minutes. Whisk together egg and 1 tbsp water and set aside.
Roll out pastry on a lightly floured work surface until 3mm thick. Using a 9cm-round, fluted biscuit cutter, cut out 30 rounds, using pastry scraps, if necessary.
Preheat oven to 200°C and grease 2 oven trays. Place 1 tbsp filling in the centre of one round, brush edge with water and fold pastry in half to enclose filling. Press edges together to seal and place on the oven tray. Repeat with remaining filling and pastry. Brush pasties with egg wash and pierce a few holes in the top. Bake for 12 minutes or until golden brown. Serve warm.
Photography by John Laurie.
To make filling, melt butter in a large frying pan over medium heat, add onion and cook for 2 minutes or until just softened. Increase heat to high, add mushrooms and cook for 8 minutes or until mushrooms are browned and liquid is absorbed. Remove from heat and cool. Add dill and sour cream, and season with salt and pepper.
Remove pastry from fridge and rest at room temperature for 10 minutes. Whisk together egg and 1 tbsp water and set aside.
Roll out pastry on a lightly floured work surface until 3mm thick. Using a 9cm-round, fluted biscuit cutter, cut out 30 rounds, using pastry scraps, if necessary.
Preheat oven to 200°C and grease 2 oven trays. Place 1 tbsp filling in the centre of one round, brush edge with water and fold pastry in half to enclose filling. Press edges together to seal and place on the oven tray. Repeat with remaining filling and pastry. Brush pasties with egg wash and pierce a few holes in the top. Bake for 12 minutes or until golden brown. Serve warm.
Photography by John Laurie.
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