Coconut-custard (watalappan)
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...
View ArticleCambodian 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...
View ArticleChicken 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...
View ArticleSri 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.
View ArticleSpicy 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.
View ArticleSpicy 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....
View ArticleClear 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.
View ArticleSteamed 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...
View ArticlePita
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...
View ArticleBlackberry 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...
View ArticleBeef 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...
View ArticleLaotian 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...
View ArticleThree milks cake (pastel de tres leches)
This Cuban snack can also be made with other fruit fillings, as well as savoury versions with meat.
View ArticleCumquat-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...
View ArticleBeef, 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...
View ArticleFried 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,...
View ArticleFried 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...
View ArticleBurghul meatballs with hot sauce (quibe)
Quibe has its origin in kibbeh, which was introduced to Brazil by Arab migrants in the late 19th century.
View ArticleSpinach 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...
View ArticleMushroom 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...
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