Htamin Gyaw (Burmese-style Fried Rice)

Htamin Gyaw (Burmese-style Fried Rice)

Hello Everyone! It’s time to pack up our bags and head onto our next destination on our Flavours of Southeast Asia – to Myanmar! Myanmar (Burmese) cuisine is known for the simplicity of its recipes. Essentially, the building blocks to most dishes use shallots, turmeric, and peanut oil. Other ingredients to give a dish more complexity include ginger, garlic, tomatoes, lime, chillies, dried shrimp, and fish sauce.

Out of all the Southeast Asian cuisines, I would have to say that, alongside Cambodia and East Timor, Myanmar too is a cuisine that I am most unfamiliar with. Nevertheless, I’m up for the challenge to share with you some dishes that I have come across during my research.

Htamin Gyaw (Burmese-style Fried Rice)

Htamin Gyaw (Burmese-style Fried Rice)

Htamin Gyaw (don’t ask me how to pronounce it *cheeky grin*), or in English, Fried Rice with Boiled Peas is the traditional Burmese recipe for fried rice. Like with every cuisine, adaptations of this fried rice can be found in different households. A popular plain version consists of rice, boiled peas, onions, garlic, and dark soy sauce. The dish is a common breakfast meal in Myanmar, but it can also be served for lunch and/or dinner. The rice can optionally be topped with a fried egg and served with any leftovers you may have lying around from a meal the night before.

The version that I will be making to share with everyone tonight consists of fried red onions in place of shallots, peas, chillies, and turmeric. I also served it with a side of blanched bok choy, sunny side up egg, and drizzled some sriracha sauce on top. If you want to keep this meal vegetarian or vegan-friendly, then feel free to omit the egg.

Htamin Gyaw (Burmese-style Fried Rice) Ingredients

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 5-6

INGREDIENTS

  • 4 cups day old cooked rice
  • 2 tbsp sesame oil
  • 1 small red onion, diced
  • 1 stalk spring onion (white and light green parts only), finely sliced
  • 1 long green chilli, sliced
  • 1 red bird’s eye chilli, sliced
  • 1/2 tsp turmeric powder
  • 1 cup green peas, fresh or frozen
  • Fried red onions
  • Salt and black pepper, to taste
  • Blanched bok choy
  • Fresh red and green chillies
  • Sunny side up egg
  • Sriracha sauce
  • Lemon or lime wedges

METHOD

  1. Add the sesame oil into a large pan over medium-high heat. Sauté the onions until cooked through, about 3 minutes before adding the sliced spring onion and chillies. Cook for a further 30 seconds and then add in the turmeric powder.
  2. Add the cooked rice and mix well, breaking up any remaining clumps of rice. Season with salt and freshly cracked black pepper, to taste and cook for a further 5 minutes making sure to coat every single grain of rice in the turmeric evenly.
  3. Add the green peas along with the fried red onions and cook for another 5 minutes. Taste and adjust as you go.
  4. Once done, transfer the rice to individual serving bowls and serve with blanched bok choy, a sunny side up egg, and a lemon or lime wedge on the side. Top with extra chillies and fried red onion if you wish, and a drizzle of sriracha sauce. Enjoy!
  5. In Myanmar, this dish would also often be served with a condiment known as ngapi kyaw, which is fried fish paste with shredded fish flakes. Of course, if you want to keep the dish vegetarian/vegan-friendly, you can leave this out. Fresh cucumber strips mixed with chopped onions, green chillies, and vinegar can also be served with this fried rice.

Htamin Gyaw (Burmese-style Fried Rice)

Htamin Gyaw (Burmese-style Fried Rice)

BON APPÉTIT

– Ally xx

myTaste.com

Auguest 2021: Jialing Mew

Vietnamese-inspired Tofu Rolls

“Waste not, want not.” — Jialing Mew

Auguest 2021: Jialing Mew

Let me just preface this year’s recipe by saying that my goal was not to recreate an authentic or traditional Vietnamese dish. Despite having grown up in South East Asia, Vietnamese cuisine was not really something I’d experienced much of until I moved to Sydney (slightly ironic, yes, but Australia is truly a melting pot of cuisines and cultures!). And so, not wanting to butcher any of the already perfect Vietnamese favourites I’ve come to love in my twenties, I decided to instead draw inspiration from some Vietnamese-Australian fusion I’d eaten in Melbourne during one of the brief intermissions between lockdowns.

As with every other Auguest, it was definitely a… journey… for me to get to this recipe. The original game plan was to take advantage of popular local seafood, such as barramundi. But fate had other plans. Due to a highly traumatising incident while pet-sitting for tropical fish (who I now see as the vicious, carnivorous killers they truly are!), my stomach forced me to swear off all forms of fish flesh for the foreseeable future.

Vietnamese-inspired Tofu Rolls Ingredients

Also, having been under pretty strict lockdown for almost as long as I can remember, I’ve had fairly limited access to specialty Asian ingredients. Many servings of banh mi and bowls of bun cha later (you know, for research, and supporting local businesses), I came up with another idea – sausage rolls! Such an iconic Australian food, yet every bakery and home cook has their own special recipe. I dreamt up a great chicken sausage roll recipe packed with aromatics and fresh ingredients reminiscent of my experience with Vietnamese-Australian cuisine.

The recipe was right up my alley, and came together with hardly a hiccup. But then last week my brain decided to remind me that Allison’s blog is now actually kind of pescatarian/vegetarian/vegan – which chicken is not.

Vietnamese-inspired Tofu Rolls

And so I resorted to the last-minute brain scramble I thought I’d gotten past, frantically modifying the recipe I’d perfected at the beginning of the month. So much for preparedness, but it kind of worked out in the end, and to be honest I’m not mad at the vegetarian version (#sorrynotsorry to all the vegans, though).

My recipe is still chicken-based, but I’ve also included some modifications to make a pretty tasty tofu filling, so feel free to choose your own adventure with this recipe!

Unless it’s vegan.

Vietnamese-inspired Tofu Rolls Ingredients

PREP TIME 20 MINS | COOKING TIME 1 HOUR | MAKES 15 ROLLS

INGREDIENTS

  • 3 sheets puff pastry
  • 1 egg, beaten

For the filling

  • 500g firm tofu (or 500g chicken mince)
  • 1 cup (65g) fried scallions
  • 1 stalk fresh lemongrass, ends and outer leaves discarded, pale inner bulb finely minced
  • 4 cloves of garlic, minced
  • 1 tbsp fresh ginger, minced
  • Small bunch of fresh coriander, about 1/4 cup finely chopped
  • 2 red bird’s eye chills, minced
  • 2-3 eggs (1 egg if using chicken)
  • 1 tbsp lime juice
    3 tsp fish sauce (or soy sauce)

For the dipping sauce

  • 1/2 cup ketchup
  • 2 tbsp sriracha

METHOD

  1. Press a 500g block of firm tofu between several layers of paper towels with a flat heavy object on top to remove excess water. Let it sit for about an hour, then use your hands, a large grater, or knife and cutting board to turn the tofu into small crumbled pieces.
  2. Separate 3 sheets of prepared puff pastry, and set aside to thaw. Line two baking sheets with baking paper. Preheat oven to 180C (170C fan forced, 350F, or gas mark 4).
  3. In a blender, pulse the fried scallions until finely crushed – this will be a super flavourful replacement for the breadcrumbs traditionally used in sausage rolls for keeping the filling from shrinking.
  4. In a large bowl, combine the tofu with the fried scallion crumbs and remaining filling ingredients. Mix well. Add up to 3 eggs until mixture binds and holds.
  5. Working with one sheet at a time, use a sharp knife to carefully cut puff pastry into thirds from top to bottom, then left to right, creating 9 even squares. Each of these squares you’ve cut will be used to individually wrap the tofu rolls.
  6. Take approximately 2 tablespoons of the mixture and shape into a log, placing diagonally across each small square of pastry. Brush the entire surface of the mixture and pastry with the beaten egg. To seal the roll, take the exposed top corner and fold across the top of the mince mixture. Take the opposite bottom corner and gently fold and press on top of the first pastry corner. Repeat with remaining filling and puff pastry sheets and arrange folded pastry rolls onto lined baking sheets.
  7. Brush the tops of the pastry with the remaining egg and place into the oven, baking one sheet at a time for 30 minutes, or until the tops of the pastry are golden brown.
  8. Combine the ketchup with sriracha and mix well to create dipping sauce, and serve with the pastry rolls. Enjoy!

Vietnamese-inspired Tofu Rolls

Photo Courtesy & Recipe Copyright © 2021 | Jialing Mew (@jialingmew)

BON APPÉTIT

– Jialing Mew

myTaste.com

Auguest 2021: Mhyre Virtudazo

Vietnamese Rice Paper 3 Ways

“If I can make it from scratch, I will make it from scratch. I also try to cook with whole foods as much as possible and eat more vegetables/plant-based meals at least once a week.” — Mhyre Virtudazo

Auguest 2021: Mhyre Virtudazo

Whenever I see or think of Vietnamese rice paper, Gỏi cuốn (fresh spring roll) and Chả giò (fried spring roll) immediately come to mind. I love these appetizers so much that I eat them as snacks or as my main dish for dinner.

My problem with spring rolls (including the Filipino version Lumpia), however, is the step that involves wrapping. I find it tedious and prone to errors (uneven shapes or rolls with holes). Haha! To prevent that from happening, I have two options: order from a restaurant or “solve the problem”. On extra lazy days, I would choose the former. However, if you know me really well, you’d know that I’d usually go for the latter. And so, I had to do different takes on rice paper and spring roll preparation.

I’ve categorised these into three levels (easy, medium, hard) and I’m hoping you’re up for the game to reach Level 3. Are you ready?

Level 1 – Easy

Rice Paper Puffs. Or Fried Rice Paper. This has become quite popular on TikTok. All you need to do is cut 3-4 pieces of rice paper into quarters and deep fry them in hot oil – that’s it! I think rice papers already have a mild sweet and salty taste to it so I prefer to eat them as it is. At the same time, I’ve seen videos where a little bit of salt and pepper, or instant ramen seasoning packets are added at the end. Try it plain first. If it’s too plain for you, then add seasoning.

Vietnamese Rice Paper 3 Ways - Rice Paper Puffs

Level 2 – Medium

Rice Paper Nacho Salad. We’re following the same procedure with the Rice Paper Puff, except that you cut up the rice papers into smaller pieces. Serve with fresh herbs and julienned carrot and cucumber. How you eat it is like how you eat with nachos. Even if you cut up the rice paper into small triangles, it still puffs up large when fried so you don’t have to worry about falling pieces of vegetables when you eat it (but wouldn’t there always be falling pieces of filling or sauce whenever we eat nachos?). Again, I enjoy them without any seasoning so feel free to add salt and spices to your liking.

Bonus Round – Of course there’s a bonus round!
The salad makes the dish colourful enough but NOT ENOUGH for me. Lol. Why not add some colour to the rice paper? For yellow, mix turmeric powder in hot water. For pink, mix red beet slices and a teaspoon of vinegar in hot water. For violet, boil half a head of cabbage (shredded) in 2 cups of water for 30 minutes. Remove the shredded cabbage then add 1/4 teaspoon of baking soda. Your liquid may turn blue which is great, but mine came out violet and I’m still happy with it. Allow for the three liquid colourings to cool before use.

Vietnamese Rice Paper 3 Ways - Rice Paper Nachos

How to colour rice paper is just like how you paint with watercolor! Dip your silicone brush into your liquid colouring, then paint one side of rice paper. As soon as you’ve coated the entire surface, slap another rice paper onto it and hold them firmly until they stick together. Wait for it to dry. Once dry, follow the steps for Level 2.

Level 3 – Hard

Vietnamese Salad in Rice Paper Flower Cups. This is a simple Vietnamese salad minus vermicelli noodles. The rice paper cups would replace them. The inspiration for this recipe came from YouTube videos I chanced upon last year. Surprisingly, these are Korean recipes that use Vietnamese rice paper. They are called 라이스페이퍼 꽃부각 (Rice Paper Flower) or 라이스페이퍼 튀김 (Fried Rice Paper).

To make rice paper cups, press on a teaspoon or 2 of cooked rice in the middle of the rice paper. Cut the rice paper into 4 up until you reach the center. Deep fry it in hot oil for 10 seconds and drain immediately. Adding cooked rice in the middle prevents the rice paper from curling too much and it will allow it to form a flower shape.

Vietnamese Rice Paper 3 Ways - Vietnamese Salad in Rice Paper Flower Cups

You’ll use the same salad as in Level 2. For the dressing, I recommend the one from Allison’s Magic Vietnamese-style Glass Noodle Salad [https://amcarmenskitchen.com/2020/10/21/magic-vietnamese-style-glass-noodle-salad/] recipe (it’s sooo good!). What I did differently when I took photos for this recipe is that I used calamansi instead of lemon, garlic powder instead of minced garlic, and chili oil instead of minced chili (at that time, I didn’t feel like mincing garlic and chili and I ran out of lemon).

When ready to serve, scoop up some salad and place it in the middle of the rice paper cup. It’s very important that you consider this step. If you put the salad too early, your rice paper cup will be soggy from the moisture of the vegetables and herbs.

Bonus round – Fight!
The rice paper cups will be plain looking without any colour. Boooring! Prettify them by painting the edges with the same liquid coloring you used. Let it dry first before frying. You may also add colour to the rice using the same liquid coloring. I made the rice green by boiling the remaining cabbage liquid for another 15 minutes.

Vietnamese Rice Paper 3 Ways - Vietnamese Salad in Rice Paper Flower Cups

They really look like flowers once deep fried! Let your family or friends marvel at the fried rice paper flowers first then impress them some more with the salad!

Step up your salad game by adding shredded rotisserie chicken and pickled jalapeño slices. You may replace the chicken with steamed or poached shrimp and the pickled jalapeño with a fresh one.

And that’s the end of your kitchen journey. For now! I’m sure you’ll have more adventures as you try all of Allison’s Auguest recipes. I hope you enjoy making and eating rice paper 3 ways!

Here are the main ingredients that you’ll need for the recipes below:

Vietnamese Rice Paper 3 Ways Main Ingredients


Rice Paper Puffs

PREP TIME <5 MINS | COOKING TIME <5 MINS | SERVES 1

INGREDIENTS

  • 3-4 pcs rice paper
  • Oil, for deep frying
  • Salt and black pepper, or seasoning (optional)

METHOD

  1. Cut each rice paper into 4 equal pieces and deep fry in hot oil for about 10 seconds.
  2. Immediately remove from oil and drain in a strainer lined with a paper towel to soak up any extra grease.
  3. Serve and enjoy immediately. Season with salt and pepper or instant ramen seasoning, if you wish.

Vietnamese Rice Paper 3 Ways - Rice Paper Puffs


Rice Paper Nacho Salad

PREP TIME 15 MINS | COOKING TIME 5 MINS | SERVES 3

INGREDIENTS

6 pcs rice paper
Oil, for deep frying
3 cups carrot, julienned
3 cups cucumber, julienned
2 cups fresh herbs (sliced mint, basil, cilantro)

METHOD

  1. Cut each rice paper into 8 pieces and deep fry in hot oil for about 10 seconds.
  2. Immediately remove from oil and drain in a strainer lined with a paper towel to soak up any extra grease. Set aside.
  3. In a large mixing bowl, toss the carrots, cucumber, and fresh herbs together until well combined.
  4. Transfer the salad to a large serving dish and prop the fried rice paper slices around it.
  5. Serve and enjoy immediately. Season the fried rice paper slices with salt and pepper or instant ramen seasoning, if you wish.

Vietnamese Rice Paper 3 Ways - Rice Paper Nacho Salad


Vietnamese Salad in Rice Paper Flower Cups

PREP TIME 20 MINS | COOKING TIME 5 MINS | SERVES 3

INGREDIENTS

  • 3 pcs rice paper
  • 3 tsp cooked rice
  • Oil, for deep frying
  • 3 cups carrot, julienned
  • 3 cups cucumber, julienned
  • 2 cups fresh herbs (sliced mint, basil, cilantro)
  • 1/4 cup water
  • 3 tbsp lemon juice
  • 2 tbsp granulated sugar
  • 1 tbsp sesame oil
  • 2 tsp fish sauce (or more, to taste)
  • 2 garlic cloves, finely minced
  • 2 red bird’s eye chilies, finely minced

METHOD

  1. Press a teaspoon of cooked rice in the middle of the rice paper.
  2. Cut the rice paper into 4 parts up until where the cooked rice is, and deep fry in hot oil for about 10 seconds.
  3. Immediately remove from oil and drain in a strainer lined with a paper towel to soak up any extra grease. Set aside.
  4. In a large mixing bowl, toss the carrots, cucumber, and fresh herbs together until well combined. Set aside.
  5. Add the water, lemon juice, sugar, sesame oil, fish sauce, garlic cloves, and chilies in a jar. Secure the lid and shake vigorously until all ingredients are well combined.
  6. Scoop some salad and place it in the middle of the fried rice paper cups and serve with the dressing in a dipping sauce cup or small ramekin. Enjoy!

Optional: You can add your choice of protein and pickled jalapeño slices to the salad to bulk it up and make it a really filling meal.

Vietnamese Rice Paper 3 Ways - Vietnamese Salad in Rice Paper Flower Cups

As a third time Au-guester, my goal is to not only keep up with the theme, but also share recipes that require less effort than the first 2 recipes I’ve submitted in the previous years. This is why I’ve decided to not include steps on creating the liquid colouring in the recipe method. I’m really into colourful dishes and I’m usually bound to outdo myself every time I create something new. If you did try to add color to your rice paper, please let me and Allison know how it was like for you. We’d be very interested to learn about your kitchen experience!

Photo Courtesy & Recipe Copyright © 2021 | Ferreli “Mhyre” Virtudazo (@acupofjasminerice)

BON APPÉTIT

– Ferreli “Mhyre” Virtudazo

myTaste.com

Auguest 2021: Chamaine

Spicy Purple Sweet Potato Soup

“Happiness is Homemade. Real cooking is more about following your heart than following recipes. Fresh is always better.” — Chamaine

Auguest 2021: Chamaine

Hello Everyone! Chamaine here taking over Amcarmen’s Kitchen tonight to bring you a Thai-inspired dish for the Flavours of Southeast Asia journey on this blog for this year’s Auguest theme. I am so grateful to be part of this series as, through this, I have learnt to explore other cuisines and dishes from countries outside of my home country and knowledge.

I believe that Happiness is Homemade. My favourite thing to do at home is COOK, and I season everything with LOVE. For me, cooking is an ART. I plate like an ARTIST and invent recipes like a SCIENTIST.

Spicy Purple Sweet Potato Soup

Thai cuisine has proven to be quite a challenge for me since I am not so familiar with it. Some ingredients are unusual to me, but since I am eager to learn something new, I accepted this challenge. Upon my research, I found this recipe for Sweet Potato Soup rather intriguing. All my life, I have known sweet potatoes to be used as a snack and finger food; I never thought that it could potentially be used to make a starter or appetizer in the form of a soup.

For this dish, I substituted some of the ingredients as I could not source some of them, but don’t worry, I have the best options in our pantry. If you do have these original ingredients readily available for you, then by all means stick to using them:

  • Kaffir lime leaves to bay leaves
  • Lime juice to calamansi juice
  • Coriander seeds to oregano
  • Red curry paste to red chillies

As a result, I can say this dish is absolutely appetizing. With its tangy, savoury, and creamy flavour, plus the slightly sour and sweet taste, everything complimented each other so well!

Spicy Purple Sweet Potato Soup

PREP TIME 10 MINS | COOKING TIME 25 MINS | SERVES 4

INGREDIENTS

  • 3 medium-sized purple sweet potatoes, peeled and cut into small chunks
  • 1 tbsp olive oil
  • 1 tsp fresh ginger, finely chopped
  • 1 red onion, finely chopped
  • 1 bay leaf
  • 2 red chillies, roughly chopped
  • 1 tbsp fish sauce*
  • 1 vegetable stock cube
  • 2 cups water
  • 1 cup coconut milk
  • 1 tbsp calamansi juice
  • 1 stalk spring onion
    A pinch of oregano

*Replace with salt for a fully vegetarian/vegan alternative

METHOD

  1. In a large frying pan over medium-high, heat the olive and sauté the ginger and onions until lightly golden and fragrant, about 30 seconds.
  2. Add the sweet potatoes, bay leaf, red chillies, fish sauce and toss, cooking for a few minutes.
  3. Pour in the coconut milk and water, and add a vegetable stock cube. Bring to a boil then reduce the heat to bring it down to a simmer. Continue to cook until the sweet potatoes are tender.
  4. Once done, remove the bay leaf, and then transfer everything into a food processor and blend until smooth and creamy.
  5. Add the calamansi juice and gently mix into the soup.
  6. Transfer to individual serving dishes and garnish with more chopped chillies, spring onions, calamansi juice, and a sprinkle of oregano. Serve and enjoy!

1957

Spicy Purple Sweet Potato Soup

Photo Courtesy & Recipe Copyright © 2021 | Chamaine (@chamaine_homemade)

BON APPÉTIT

– Chamaine

myTaste.com

Auguest 2021: Brendon D'Souza

Banana Peel Curry with Coconut Rice & Pickled Red Onion

“When someone cooks with love, the meal deserves to be celebrated. You get dressed, choose a killer playlist, and pour a glass of wine then sit down to share the magic with your loved ones.” — Brendon D’Souza

Auguest 2021: Brendon D'Souza

Hello Everyone! How’s life? It’s Brendon D’Souza from CookWithBrendon.com here. By day I work in sales and around the clock I spend the countless hours we have in lockdown doing my favourite thing – cooking for my loved ones and developing recipes for my blog.

After 6 years at my former blog Brendon The Smiling Chef, I realised there might be a space for online cooking classes and social get-togethers for like-minded foodies. After running a number of free workshops with my colleagues and friends I’m so ready to take it to the next level and open up the classes to the world. Let me know if you would like to join in the fun!

Now more than ever is the perfect time to try and find clever little ways to use up leftover bits and pieces you find in the kitchen. This curry will allow you to do exactly that, and is inspired by the flavours of Laos, Thailand, India, and Australia altogether.

Banana Peel Curry

By no means do I claim to be the creator of this dish. As I’m sure you’ve seen over your socials it gained cult status recently when Nigella Lawson wrote about it in her 2020 TV series and cookbook Cook Eat Repeat. It’s such a great way to transform something that would otherwise be destined for the bin. I was surprised to learn that banana skins are packed full of potassium so I’m hoping it’s doing that extra bit of good for my insides too.

I’ve also taken the liberty to use up some leftovers for this dish including a batch of leftover marinara sauce and some roast sweet potatoes. So you can absolutely feel free to swap out some of the ingredients for others which you may have at hand. Don’t forget to tag #CookWithBrendon so I can see your creations. Let’s cook!

Banana Peel Curry Ingredients

PREP TIME 30 MINS | COOKING TIME 30 MINS | SERVES 2-3

INGREDIENTS

  • 2 ripe bananas
  • 2 medium red onion, sliced
  • 1/2 tbsp castor sugar
  • 1/4 cup rice wine vinegar
  • 1/2 cup basmati or jasmine rice
  • 1 can coconut milk
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 cup canned tomatoes
  • 1/2 tsp brown sugar
  • 1/2 cup diced sweet potato (or use regular potato)
  • 1/2 cup frozen peas (or any other fresh or frozen green veg)
  • 1 bunch coriander

METHOD

Start this recipe 1 hour before serving time.

  1. Banana Peel: Peel the bananas. Slice off the tops and tails.*
  2. Place the banana peels into a large heatproof bowl with 1/2 tbsp salt. Cover with boiling water and leave to soak for 30 mins. This helps to tenderise the skins and they will change in colour from yellow to brown which is totally fine.
  3. Pickled Onion: While the bananas are soaking. Finely slice 1 onion and place into a glass or ceramic bowl with the rice vinegar, castor sugar and 1/2 a tablespoon of salt. Give it a stir and then set aside. Repeat every 10 minutes or so while you’re making the curry and the onions will turn a vibrant pink and tenderise by the time you’re ready.

Banana Peel Curry with Coconut Rice & Pickled Onion

  1. Remove the banana peels from the soaking liquid** and pat dry with a paper towel. Slice the peels finely into batons.
  2. Coconut Rice: Place the rice into a medium heatproof saucepan. Cover with enough cold water to reach 2-cm above the level of the rice, then add the coconut milk. Place over a high heat and bring to the boil. When it is bubbling, immediately turn the heat off and pop on a tight fitting lid and let it sit there***. The rice will continue to absorb any liquid while you prepare the curry.
  3. Banana Peel Curry: Heat a medium saucepan over a low heat. Add 1 tablespoon of sunflower oil, the cumin, coriander powder, and turmeric. Cook, stirring for 1-2 minutes to toast the spices, and then add the marinara sauce****.
  4. Add 1 tablespoon of crushed ginger and the banana skins, and cook, stirring over medium heat for 5 minutes.
  5. Add 1/2 a cup of vegetable stock or water and bring to the boil. Cook for a further 5 minutes or until the banana peels are tender.
  6. Add the sweet potato, frozen peas, coconut milk, and chopped coriander stems, and cook for another 2-3 minutes or until the veggies are cooked through. Finally, add the coconut milk and stir until combined.
  7. Serve with the coconut rice and pickled onion. Enjoy!

Banana Peel Curry with Coconut Rice & Pickled Onion

Notes:

  • *These can be composted. Save the banana flesh for another use (I’m thinking everyone’s favourite lockdown banana bread!).
  • **The minerals found in the banana peels such as potassium, phosphorus and calcium, will leach into the water. You can then use this liquid fertiliser for your plants.
  • ***I use my Mum’s absorption method trick to cook my rice and it works every time!
  • ****I’ve used 1/2 a cup of leftover marinara sauce with onion in it but you could easily substitute for 1 small onion and 1/2 a cup of crushed tomatoes.

Give this recipe a try and if you do be sure to tag #CookWithBrendon in your posts when you do!

I’m trying really hard to grow @cookwithbrendon on Instagram and now TikTok so if you have a second to visit and give both a follow I’d be so grateful.

Banana Peel Curry with Coconut Rice & Pickled Onion

Photo Courtesy & Recipe Copyright © 2021 | Brendon D’Souza (@cookwithbrendon)

BON APPÉTIT

– Brendon D’Souza

myTaste.com

Mee Goreng Mamak (Mamak-style Stir-Fried Noodles)

Mee Goreng Mamak (Mamak-style Stir-Fried Noodles)

Hello Everyone! We’re venturing forward on our Flavours of Southeast Asia journey through Malaysia with a dish that’s very close to my heart. Now, you probably already know that there are countless recipes for mee goreng (fried noodles), that vary depending on its country or region of origin, but tonight in particular, I will be sharing a Mamak-style mee goreng dish; a staple of ours that we would always order when my family and I were at our favourite roti canai eatery.

Mee Goreng Mamak (Mamak-style Stir-Fried Noodles)

Mamak is a local word used to describe people of Indian-Muslim origins in Malaysia; and thus with these two cultures merging together created a unique dish known as Mee Goreng Mamak, or in English, Mamak-style Stir-Fried Noodles. It is normally made with fresh egg noodles, boiled potatoes, fried tofu, and Chinese greens of choice that is tossed in a delicious sauce, but you can also bulk it up with other proteins such as chicken, squid, or seafood. Pork and beef are typically avoided for obvious reasons.

If you’re looking for a way to change up your weeknight noodle meals, then this is a recipe you should definitely try out. It’s quick, easy, and made with ingredients that you can easily source at your local market or grocer. Mee Goreng Mamak is a delicious blend of spicy, savoury, sweet, tangy, smoky (from all that wok hay), and sticky flavours in a single dish. The recipe that I will be sharing tonight is perfect for ovo-vegetarians.

Mee Goreng Mamak (Mamak-style Stir-Fried Noodles) Ingredients

PREP TIME 15 MINS | COOKING TIME 30 MINS | SERVES 4

INGREDIENTS

For the sauce

  • 1/2 cup water
  • 2 tbsp ketchup
  • 2 tbsp light soy sauce
  • 1 tbsp curry powder
  • 1 tbsp dark soy sauce
  • 1 tbsp sambal paste
  • 2 tsp white granulated sugar

For the noodles

  • 2 x 500g packs fresh yellow noodles, washed and drained*
  • 4 pcs firm tofu, fried and cut into chunks
  • 2 medium-sized cooked potatoes, peeled and cut into chunks
  • 2-3 garlic cloves, minced
  • Spring onion
  • 2 large free-range eggs
  • Handful of celery leaves
  • 1/2 cup bean sprouts
  • Oil, for cooking
  • Chinese cabbage, blanched
  • Red pepper, sliced
  • Lemon wedges, optional

*Fresh yellow noodles are usually oiled. Rinse it in cold water to loosen up the threads and remove part of the oil, or you can quickly blanch it in hot water and drain before using.

METHOD

  1. Sauce: In a medium-sized bowl, mix all the ingredients together until well combined. Set aside until ready to use.
  2. Mee Goreng Mamak: Add oil in a large pan over high heat. Add the garlic and white/light green part of the spring onion and sauté until the garlic is lightly golden and fragrant, about 30 seconds.
  3. Add the yellow noodles and fry for about a minute or two. Push the noodles to the side and add the eggs. Let the eggs cook a little to set and then mix it into the noodles.
  4. Add the fried tofu, cooked potatoes, celery leaves, and the sauce mixture to the noodles. Toss until the noodles are evenly coated with the sauce, frying for about 3 to 4 minutes. Try not to mix too hard or it will break up the noodles into tiny threads.
  5. Add the remaining spring onion and bean sprouts. Give it another quick toss, about a minute or so for the bean sprouts to cook.
  6. Once done, transfer to individual serving plates and serve with red peppers and Chinese cabbage (or any greens of your choice). Garnish with a squeeze of fresh lemon juice and enjoy immediately while hot!

1933

1934

BON APPÉTIT

– Ally xx

myTaste.com

Assam Pedas Ikan

Assam Pedas Ikan

Hello everyone! A new month means we’ve ventured onwards to our next Southeast Asian destination, and tonight we’re kicking off our journey through Malaysia! Having lived in Brunei for 26 years of my life, and Bruneian food being so heavily influenced by the cuisine of its neighbouring country, Malaysia, it’s no wonder that it’s a cuisine that’s very close to my heart and that I love so much on top of everything else that I seem to love when it comes to food *cheeky grin*

Assam Pedas Ikan

Assam Pedas Ikan, or literally translated as Sour Spicy Fish in English, is a classic Malaysian dish that’s undoubtedly sour, fiery hot, and super satisfying! Special ingredients such as tamarind peel, ginger torch flower, and Vietnamese coriander (laksa leaves) are key in achieving the flavour profile and aroma of Assam Pedas. However, while these ingredients may be difficult to source in certain countries, the sourness is the important component; and you can use tamarind pulp or paste for this. I guess that it’s also safe to say why everyone has their own take on this favourite Malaysian dish; the adaptations are endless! Ultimately, a good balance of sourness, saltiness, sweetness, and spiciness is all you need to make a good Assam Pedas dish.

Tonight, I’ll be sharing the way I remember how my Mom used to make it when we were still living in Brunei. It’s been a while since I’ve had this dish and I was actually surprised by how quick and easy it is to make, as well as how readily available all the ingredients are, for the version that I will be making of course. Instead of using water for my version, I used my own homemade fish broth from fish scraps to give the Assam Pedas more depth in flavour. Traditionally, locals would use ikan tenggiri (Spanish mackerel), or ikan pari (stingray), but my Mom and I prefer to use pomfret fish (pampano in Tagalog) for its delicate white flesh, subtle non-fishy and sweet taste, as well for its firm texture.

Assam Pedas Ikan Pedas

PREP TIME 30 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

For the spice paste

  • 8-10 pcs dried red chillies, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1 small red onion, diced
  • 1 stalk lemongrass (white part only), roughly chopped
  • 1/2 tbsp sambal belacan paste

For the assam pedas ikan

  • 2 large pomfret fish
  • 2 tbsp cooking oil
  • Spice Paste
  • 1 tsp fish curry powder
  • 1 tbsp coconut sugar
  • 2 tbsp tamarind paste
  • 2 cups fish broth
  • 2 tomatoes, quartered
  • 1 small red onion, quartered
  • 1 thumb-sized ginger, sliced
  • Spring onion, white part
  • 10 pcs okra
  • Salt, to taste
  • Spring onion (green part), to garnish

METHOD

  1. Spice Paste: Using a mortar and pestle, pound all the ingredients for the spice paste together, or you may also use a food processor to do so. Set aside.
  2. Assam Pedas Ikan: Heat cooking oil to a large pot over medium-high. Add the spice paste and fry for about 2 minutes or until fragrant before adding the curry powder, coconut sugar, and tamarind paste. Fry for a further 2 minutes.
  3. Add the fish broth, followed by the tomatoes, red onion, ginger slices, and white parts of the spring onion, and leave to simmer for about 5 minutes or until the tomatoes have softened.
  4. Add the pomfret fish and cook for 20 minutes or until the fish is cooked through. Add the okra and cook for a further 5 minutes, or until the okra is tender.
  5. Serve immediately while hot and enjoy with freshly steamed white rice!

Assam Pedas Ikan is best served with plain steamed white rice. You may also serve it with noodles, kind of like a laksa, if you’re using boneless fish. Rice noodles would be the go-to choice as they take on the flavour of the Assam Pedas best.

Assam Pedas Ikan

Assam Pedas Ikan

BON APPÉTIT

– Ally xx

myTaste.com

Khua Mee (Fried & Caramelised Rice Noodles)

Khua Mee (Fried & Caramelised Rice Noodles)

Hello everyone! This will be the second and last dish that I will be sharing on our quick trip to Laos. As I mentioned in my previous post, I am not very knowledgeable when it comes to Lao cuisine and will only be sharing recipes that I am familiar with in terms of taste and similar dishes from their neighbouring countries.

Khua Mee, or in English, Fried & Caramelised Rice Noodles, is the Laotian cousin of what Pad Thai is in Thailand. Now, while I’ve never had Khua Mee before until I experimented for Amcarmen’s Kitchen, I’ve had plenty of Pad Thai before, from my trips to Thailand, or just a visit to an authentic Thai restaurant back home in Brunei, and when I was living in Australia. Khua Mee is actually more sweet than savoury, and has a more unique flavour to it. This flavour comes from caramelising the sugar at the start of the cooking process which is then accompanied by other savoury flavours such as oyster sauce, fish sauce, and soy sauce. The sweet and savoury marriage of flavours is what sets this dish apart from other noodle dishes.

Khua Mee (Fried & Caramelised Rice Noodles)

The dish is fairly easy to put together. I guess the only tricky part would be the caramelisation of the sugar if you’re not used to it. You want to keep the heat on a medium-low temperature and watch it like a hawk so that the sugar does not burn. Traditionally, this noodle dish is topped with a fried egg omelette and bean sprouts. If you want to make this dish more substantial, you can also bulk it up with beef, pork, chicken, or prawns. To keep this ovo-vegetarian friendly though, my choice of protein was firm tofu. I also used mushroom sauce instead of oyster sauce, and omitted the fish sauce by adding more salt, as needed, instead. To add more flavour, I used homemade vegetable stock instead of water as the liquid base for the rice noodles to soak up.

Push the Pad Thai aside for now because once you take a bite and get a mouthful of these caramelised noodles, fried omelette, fresh herbs, and fried chillies, you will know why this is a much loved Laotian dish. It’s also a perfect potluck party dish as it tastes even better when served at room temperature.

Khua Mee (Fried & Caramelised Rice Noodles) Ingredients

PREP TIME 30 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

For the fried omelette

  • 4 large free range eggs
  • Spring onion, green part
  • Salt and freshly cracked black pepper, to taste
  • 2 tbsp cooking oil

For the fried noodles

  • 1 packet (500g) rice noodles
  • 4 tbsp cooking oil
  • 4 tbsp white granulated sugar
  • 4 garlic cloves, finely minced
  • 2 small red onions, halved then sliced thinly
  • 1 & 1/2 cup homemade vegetable stock*
  • 2 tbsp light soy sauce
  • 2 tbsp mushroom sauce
  • 1 tbsp dark soy sauce
  • 1 cup bean sprouts
  • Spring onion
  • Fried red chillies
  • Fried tofu
  • Salt and freshly cracked black pepper, to taste
  • Calamansi or lemon, to garnish

*You can use store-bought vegetable stock, or water instead.

METHOD

  1. Noodles: Soak the rice noodles in room temperature water for 30 minutes. Set aside.
  2. Fried Omelette: While the rice noodles are soaking, whisk the eggs in a medium-sized bowl, season with salt and cracked black pepper, and add the spring onion.
  3. Add cooking oil in a large pan over high heat. Pour in the egg mixture and cook until firm and slightly brown around the edges, about 2 to 3 minutes. Flip and cook for a further 1 minute then transfer to a plate and cut into long strips. Set aside.
  4. Fried Noodles: Add the 4 tablespoons of cooking oil in the same pan, and bring the heat down to medium-low. Add the sugar and caramelise until melted and lightly golden in colour.
  5. Add the minced garlic and onions, and cook for about 30 seconds. Don’t cook it for too long as the sugar will start to darken faster and most likely burn at this point.
  6. Immediately add in the vegetable broth to stop the caramelisation process of the sugar, followed by the light and dark soy sauce, mushroom sauce, white part of the spring onion, and season with a pinch of salt. Turn the heat up to medium, mix, and then leave to simmer for about 5 to 10 minutes for the flavours to develop.
  7. Add the soaked rice noodles and cook until most of the liquid has been absorbed before adding the bean sprouts, fried tofu and fried omelette slices. Mix and cook until the liquid has been absorbed then add in the green part of the spring onion and the fried red chillies.
  8. Transfer to individual serving plates and add a squeeze of calamansi or lemon juice before eating. Enjoy!

Khua Mee (Fried &amp; Caramelised Rice Noodles)

Khua Mee (Fried & Caramelised Rice Noodles)

BON APPÉTIT

– Ally xx

myTaste.com

Laab Paa (Fish Herb Salad)

Laab Paa (Fish Herb Salad)

Hello Everyone! For the later part of June, we’ll be saying goodbye to Indonesia for now and will be venturing off to Laos and since I am not very familiar with Lao dishes, I’ll only be covering two dishes that I’ve had similar experiences with.

The first Lao dish that I will be sharing tonight is known as laab (can also be spelt as larb). Laab is a type of Lao minced meat salad that can be made with either chicken, duck, beef, pork, fish, or mushrooms. It is seasoned with fish sauce, lime juice and padaek, a traditional Lao condiment made from pickled or fermented fish that has been cured. It is thicker and more seasoned than the fish sauce. Chillies, assorted vegetables, and fresh herbs such as mint, are also added to give the salad more flavour.

1916

Though this is the first time I’m tackling a Lao dish, I am familiar with the process and taste of laab. My Thai aunt taught me how to make the Thai version of this dish using chicken, beef, and pork; this was way back when I was still in university and used to eat meat. Even though this is the ‘unofficial’ national dish of Lao, it is also eaten in a certain region in Northern Thailand where the majority of the population is of the Lao ethnicity. Variants of this dish can also be found in Myanmar (Burma) and in the Yunnan province of China.

I’ll be sharing a pescatarian-friendly version known as Laab Paa, or in English, Fish Herb Salad. It is refreshing because of the fresh mint and fresh ginger slices that cut through the saltiness, sourness, and spiciness of the dish as a whole. While the fish meat is soft and tender, you also get a different texture from the crispy-fried fish skin that is mixed into the salad. The dish is served at room temperature and usually with a serving of sticky rice and raw or fresh vegetables. You can even serve them as lettuce wraps. We served ours with rice noodles instead.

Laab Paa (Fish Herb Salad) Ingredients

PREP TIME 20 MINS | COOKING TIME 5 MINS | SERVES 2

INGREDIENTS

  • 500g minced fish, I used red grouper fish
  • Fish skin
  • Salt, to taste
  • 2-3 red chillies, minced
  • 1 small red onion, halved and sliced thinly
  • 1 thumb-sized ginger, julienned
  • 1/2 tbsp fish sauce
  • 1/2 tbsp sesame oil
  • Juice of half a lemon
  • Handful of blanched bean sprouts
  • Mint leaves
  • Spring onion

METHOD

  1. Add about a tablespoon or 2 of cooking oil in a medium-sized frying pan over medium-high. Add the minced fish and season with salt, to taste. Cook until translucent, about 4 to 5 minutes.
  2. While the fish is cooking, heat oil in a separate pan and fry the fish skin until browned and crispy. Once fried, break them into smaller sizes. Set aside.
  3. In a large mixing bowl, toss the cooked fish together with all the remaining ingredients. Adjust the seasoning to your liking, i.e. add more fish sauce for saltiness, or more lemon juice for sourness.
  4. Plate up and top the laab paa with the crispy-fried fish skin. Serve and enjoy!

Laab Paa (Fish Herb Salad)

Laab Paa (Fish Herb Salad)

BON APPÉTIT

– Ally xx

myTaste.com

Tahu Telur (Indonesian Tofu Omelette)

Hello Everyone! So if you saw my recipe yesterday for Homemade Egg Tofu, you’ll know that I’m back with a recipe that uses them in the dish that I will be sharing tonight.

Back in my very first post in May when we first landed in Indonesia for our Flavours of Southeast journey, I mentioned that there was this Indonesian restaurant in Brunei that my family and I would always go to on a weekly basis. One of the dishes that we would always order is Tahu Telur, or in English, Indonesian Tofu Omelette. It is an inexpensive and humble dish that originated from East Java, and although meatless, it is packed with protein from the eggs and tofu, making it perfect for those on a ovo-vegetarian diet. The dish may seem intimidating in terms of its preparation, but trust me, it doesn’t require much skill and is actually easy to put together. It’s also worth it!

Tahu Telur (Indonesian Tofu Omelette)

What makes this tahu telur dish stand out from other omelettes out there is its tower-like structure. You can also find flat versions of this dish, but it’s not as exciting and dynamic as a vertical omelette in my opinion. To achieve this tower, you’ll need a ring mold to cook the eggs and tofu in. If you do not have a ring mold, you can DIY one from a tin can that is at least 4 inches in diameter and 5 inches high. This is what I did when I could not seem to find ring molds in stores; and it worked just as good!

When fried the eggs are fluffy and crispy on the outside, but soft and moist on the inside when you cut through it due to the tofu that’s mixed in it. You can top it with various fresh vegetables of your choice to add a different crunch that’s refreshing to the palette. The dish is then brought together with a sweet and spicy peanut sauce that you can easily adjust to suit your liking.

1907

PREP TIME 15 MINS | COOKING TIME 20 MINS | SERVES 4

INGREDIENTS

For the tauhu telur

  • 5 large free-range eggs
  • 2 tbsp tapioca flour
  • 1 tsp salt
  • Homemade egg tofu*, deep fried
  • Cooking oil

*I used a quarter serving of this recipe, and cut them into 8 rectangular pieces.

For the peanut sauce

  • 5 garlic cloves, peeled
  • 3 red chillies
  • 1 cup hot water
  • 3 tbsp kicap manis
  • 2 tbsp coconut sugar
  • 1 & 1/2 tbsp peanut butter

To garnish

  • Blanched bean sprouts
  • Fresh red chillies, chopped
  • Spring onion

METHOD

  1. Peanut Sauce: In a small pan, fry the garlic cloves and chillies until soft and browned. Add all the ingredients into a blender and blend until combined.
  2. Transfer the mixture to a small saucepan and cook over medium heat until reduced and slightly thickened. You may want to add more kicap manis at this point to darken the colour of the sauce. Once done, remove from the heat and set aside. Reheat later if needed.
  3. Tauhu Telur: Beat the eggs, tapioca flour, and salt together until well combined. Dissolve as much of the flour as possible.
  4. In a large frying pan, heat over medium-high, enough oil so that you are able to scoop up using a ladle, I used about 6 to 8 cups. Place the ring mold in the center of the pan and ladle the hot oil over the mold to prevent sticking while cooking.
  5. Pour about a third of the egg mixture into the ring mold and let it cook for about 30 to 45 seconds. Add half of the deep fried egg tofu to the eggs and cook for a further 30 seconds, ladling hot oil into the mold.
  6. Add another third of the egg mixture and top with the remaining egg tofu. Ladle more hot oil into the mold, and then add the remaining egg mixture on top.
  7. Reduce the heat down to medium and cook by continuously ladling hot oil on top of the mixture. Remove the oil if it stops sizzling and pour hot oil on top, repeating until golden brown in colour, about 4 to 5 minutes, or until the egg is cooked enough that it can hold its shape upright.
  8. Using a knife, gently scrape the inner side of the mold to loosen the egg. Use tongs to slowly and gently pull the mold away from the egg. Continue to cook until the sides are golden brown in colour.
  9. Once done, remove from the pan and shake off any excess oil. Transfer to a plate lined with paper towels to soak up any more excess grease.
  10. Transfer to a serving plate with the peanut sauce, and top with the blanched bean sprouts, fresh chillies, and spring onion. Enjoy!

Tahu Telur (Indonesian Tofu Omelette)

1909

BON APPÉTIT

– Ally xx

myTaste.com