Wow! We have had this cookbook for a couple of weeks and it is truly flavour defining with a serious level of authenticity. Those willing to chase down the exact ingredients will be further rewarded. After spending the last twenty years relying on Charmaine Solomone’s […]
This style of soups has versions from every culture I can think of, from the Europeans to the Middle East and throughout Asia. Hell even our own Indigenous mob have their very own Kangaroo tail soup (I have not been able to source the origins, […]
Fresh squid is unbeatable in terms of flavour, texture and price. This dish from prominent and entrepreneurial Luke Nguyen from Sydney’s, Red Lantern fame, reimagines a local vietnamese dish from the Pho Quac province. This dish is salty, chilli, tangy and lemony. Its a perfect snack with a glass of white wine or a beer. Throw on top of a rice vermicelli salad for a more substantial meal.
serves two or 4-6 shared
2 whole squid
2 red birds eye chillies, sliced
2 teaspoons salt
2 tablespoons lemon juice1/2 teaspoon sea salt
1 teaspoon white pepper
1. Clean and gut the squid (or get your fish monger to do it, make sure you keep the tentacles, it all made of the same stuff). Put your knife inside the tube a lice down one side. Open up the tube flat and cut into bite size chunks. Score the flesh in a criss-cross fashion as close as possible without cutting through the flesh.
2. Pound salt and chilli into a fine paste in a motar and pestle. Spread over both sides of the squid chunks.
3. Chargrill over a medium heat on a BBQ. (note: for extra flavour and smokiness a wood-fired BBQ will add an extra dimension)
This dish is a staple in our household. It is delicious, fast and cheap. Sustainability in food is a progressive movement. Although most of my daily practices pertain to be sustainable it does not define it outright. I must say my carbon foot print has […]
This recipe is bloody fantastic! The recipe below is a little simpler than the Mr.Hong cookbook version but if you are feeding 12 people and all you have to do the cooking is a BBQ this will work exceptionally well. The miso paste is the […]
This is probably one of the best new cookbooks on the market, it is a killer. Packed full of flavour, technique and ingredients. If you go to the extent of sourcing all the ingredients you will not be disappointed with the flavours and you will learn a lot about flavour profiles predominantly from French, Vietnam, Thai, China, Laos and American (yep that’s right).
The stocks are delicious and obviously mastered by this dynamic young chef. In the day and age of celebrity chefs the great thing about Dan Hong is his youth. It is this youth with the spirit of both research and authenticity which delivers you a cook book which works like a rock music performance. The recipe for the Supreme stock is truly delicious. As the back drop for soups, noodles, pork, prawn, lobster it is a true sensation. I learned of the benefit of conpoy in this recipe. Conpoy are dried scallops which is a true delicacy in the Chinese cuisine so much so the Chinese grocers keep it behind the till so punters do not steal it. The ingedient however cook in the Supreme stock gives this deep, deep unami flavour.
Another ingredient I found hard to find however now sits front and centre in my pantry is white soy sauce. I had never heard of it but it is another lesson on the benefits of a recipe book pushing the boat out so as to give the participant so new tools and flavours in the kitchen. The white soy dressing recipe is now all ready a family hit at home. Such a versatile ingredient. The salty unami flavours however lighter enough that the soy does not have a effect on the colour of the food in the salads.
So far everything I have tried so far has been a playful mouthful of flavour that you continue to salivate for. The crispy quail and the crispy eggplant together are incredible. The tacos are kick arse regardless if you are using testicles or tripe, but deffer to any protein here and you will be rewarded regardless. The Cheese Burger is a crowd favourite and serious and fun at the same time.
I don’t often get obsessed by cook books like I have with this one.
800g pork livers, soaked in milk overnight
2 tbl vegetable oil, for frying
3 cloves garlic, thinly sliced
125ml Shaoxing wine
500g butter, chilled, chopped into small cubes
fish sauce, to taste
ground white pepper to taste
1. Drain livers and wash thoroughly. Trim veins and dice into 2cm cubes. Heat vegetable oil, fry the livers in batches, do not stir.2. After 1 minute add garlic, return all the liver to the pan and deglaze with the wine. Move the liver to a food processor, add butter and blitz until smooth.
3. Season with fish sauce and pepper.
4. Transfer to an air tight container put a piece of baking paper snugly over the top and put in fridge to cool. Once cool enough put on the lid and keep refrigerated until required.
8 red Asian Shallots 10 Garlic Cloves 30 Star Anise 100ml Vegetable oil 700ml Shaoxing wine 1kg Yellow rock sugar 500ml Light soy sauce 700ml Dark soy sauce 100g cassia bark 4 Chinese cardamon pods 2tbl fennel seeds 200g Ginger, thinly sliced 6 spring onions […]