Serves 4


Ingredients:

1 medium pineapple
1 tsp cardamom seeds
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp whole cloves
2 tbsp oil
2 spring onions, cut in 2cm pieces
2 tsp grated fresh ginger
4 candlenuts, roughly chopped
1 cup (250ml) water
1 tsp sambal oelek
1 tbsp chopped fresh mint


Method:

• Peel and halve the pineapple, remove the core, and cut the pineapple into 2cm chunks.


• Grind the cardamom seeds, coriander seeds, cumin seeds and cloves in a mortar and pestle.


• Heat the oil in a medium pan; add the spring onion, ginger, candlenuts and spice mixture, and stir-fry over low heat for 3 minutes.


• Add the water, sambal oelek, mint and pineapple and bring to the boil. Reduce the heat to low, cover and simmer for 10 minutes, or until the pineapple is tender but still holding its shape. Serve as an accompaniment.

Note: If the pineapple is a little tart, add 1-2 teaspoons sugar. A 450g can of drained pineapple pieces can be used instead of fresh pineapple.


Nutrition per serve:
Protein 5g
Fat 10g
Carbohydrate 35g
Dietary Fibre 10g
Cholesterol 0mg
1095 kj (260 cal)

Ingredients:

3 green chillies
1 clove garlic
4 sprigs coriander leaves
2-3 limes
salt to taste


Method:

Cut up chilli, garlic and coriander leaves. Grind all till fine. Put ground chilli in dish, add lime juice and salt. Mix well.

Ingredients:

1 pc (2x2x1cm) dried shrimp paste, roast in dry pan
9 dried chillies, soak in warm water
½ tbsp tamarind mixed with ½ cup water, strain juice
½ tsp salt
2 tsp sugar


Method:

Pound chillies and shrimp paste to a fine paste, then mix with tamarind juice. Add salt and sugar and stir well.

Hint: This sauce may be served with boiled vegetables, eg long beans, cabbage, kangkong or ladies fingers.

Ingredients:

10 red chillies
1 (1cm) thick slice ginger
1 clove garlic
2 tbsp vinegar
1 tbsp sugar, slightly heaped
1 tsp salt


Method:

Pound chillies, ginger and garlic until fine, then put in a bowl and mix with vinegar, salt and sugar.

Ingredients:

1 pc (2x2.5x1cm) dried shrimp paste, roast in a dry pan
8 fresh red chillies, cut each in three
salt to taste
2 small limes


Method:

• Put salt in pounder with a couple of chillies and pound, gradually add more chillies till all are used up. Finally, add blacan and continue to pound.
• The final mixture should be neither too fine nor too coarse.
• Squeeze lime juice over paste when serving.

Ingredients:

½ cup peanuts, dry fry till brown, remove skin and grind coarsely
1 (50-70g) potato, peel, boil and mash
3 tbsp boiled water, add to mashed potato and mix well

Grind fine:
12 dried chillies, cut and soak in hot water to soften
2 cloves garlic

3 tbsp brown sugar
½ cup water
salt to taste
1 tbsp tomato puree
1 tbsp vinegar


Method:

In a saucepan, put chilli-garlic paste, brown sugar, water and salt and tomato puree. Bring to the boil, stirring to dissolve sugar. Add vinegar and mashed potato (push potato through a sieve). Reduce heat and boil stirring all the time till a little thick. Add ground peanuts, stir and remove from heat.

Makes 1 cup (250ml)


Ingredients:

1kg ripe tomatoes, quartered
3 small dried red chilli peppers, split and seeded
4 tbsp boiling water
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
olive oil (optional)


Method:

• Place tomatoes in heavy-bottomed saucepan over low heat and cook stirring occasionally, until they break down and form sauce, about 1 hour. Add a little water if mixture begins to stick. Press through a sieve, set over bowl. (Do not use food processor, as skins need to be removed after tomatoes are cooked.) Set aside.
• Place chilli peppers in bowl, add boiling water and let stand 10 minutes. Remove from water and chop; reserve 1 tbsp of water. Place chilli peppers and reserved water in food processor and process until smooth. Set aside.
• In frying pan over medium-high heat, warm oil. Add onion and cook until softened, about 2 minutes. Add garlic and cook until aromatic, about 1 minute. Reduce heat to low and stir in chilli puree. Add tomato pulp and cook until thickened, about 5 minutes. Remove from heat and allow to cool.
• Pour into airtight container and refrigerate until ready to serve. To store for up to 3 weeks, drizzle film of olive oil over top of sauce.

Hint: Serve with deep fried shrimp balls, baked chicken wings, Korean beef rolls, spring rolls.

Makes ⅓ cup (90ml)


Ingredients:

½ tsp red pepper flakes
3 tbsp fish sauce
3 tbsp superfine sugar
juice of 3 lemons
3 cloves garlic, crushed
2 tbsp grated carrot


Method:

• Combine pepper flakes, fish sauce, sugar, lemon juice and garlic in bowl. Stir until sugar dissolves. Cover and chill until ready to serve.
• Add carrot just before serving.

Hint: Serve with spring rolls, pot stickers.

Makes ¾ cup (180ml)


Ingredients:

½ cup (125ml) light soy sauce
2 tbsp water
3 tbsp rice vinegar
1 tbsp peeled and grated fresh ginger
2 tsp superfine sugar
2 tsp sesame seeds, toasted
pinch crushed red pepper flakes (or to taste)


Method:

Combine all ingredients in bowl and stir until sugar dissolves. Cover and chill until ready to serve.


Hint: Serve with spring rolls, Korean beef rolls, pot stickers.

Makes ½ cups (125ml)


Ingredients:

1 cup (250ml) light soy sauce
1 tbsp peeled and grated fresh ginger
2 tsp superfine sugar


Method:

Combine soy sauce, ginger and sugar in bowl. Stir until sugar dissolves. Cover and let stand at least 15 minutes before serving.


Hint: Serve with fried wontons, spring rolls, deep fried shrimp balls.

Makes 2 cups (500ml)


Ingredients:

4 cloves garlic, chopped
1 lemongrass stalk, chopped
1 tbsp chilli paste
2 tbsp fish sauce
1 cup (250ml) lemon juice
1 cup (250ml) rice wine vinegar
⅓ cup (60g) superfine sugar
1 tsp cornstarch mixed with 1 tbsp water
½ cup (20g) chopped fresh cilantro


Method:

• Combine garlic, lemongrass, chilli paste, fish sauce, lemon juice, vinegar and sugar in saucepan over high heat. Bring to boil, reduce heat to low and simmer, covered, to blend flavors, about 10 minutes.
• Stir cornstarch and water into sauce, raise heat to medium and cook, stirring, until sauce is thickened, 2-3 minutes.
• Sauce can be stored in airtight container in refrigerator for up to 7 days.

Hint: Serve with fried wontons, spring rolls, deep fried shrimp balls.

Makes ½ cups (125ml)


Ingredients:

3 tbsp soy sauce
2 tbsp Worcestershire sauce
1 tbsp Asian sesame oil
4 cloves garlic, finely chopped
1 tbsp superfine sugar


Method:

Combine soy sauce, Worcestershire sauce, sesame oil, garlic and sugar in bowl. Stir until sugar dissolves. Cover and chill before serving.

Hint: Serve with fried wontons, spring rolls.

Makes 1½ cups


Ingredients:

1 (400g) can plums
⅓ cup vinegar
1 tbsp sugar
¼ tsp Chinese five-spice
2 tsp cornflour


Method:

• Pit the plums and place with liquid in a food processor and process to a puree.
• Transfer to a saucepan, add the remaining ingredients and simmer, stirring, until thickened.

Note: Add bottled chilli sauce for added zest, or try a little ground ginger or cinnamon. Serve sauce with spring rolls, prawn toast or gow gees.

Makes 1½ cups


Ingredients:

1 cup water
½ cup white vinegar
½ cup sugar
3 tbsp tomato sauce
1 tsp chicken stock powder
1 tbsp cornflour


Method:

• Mix the ingredients in a small saucepan, bring to the boil and simmer until thickened.

Note: Give added flavour by adding one of the following: 2 tbsp finely chopped pineapple, 2 tsp shredded ginger, 1 tbsp finely chopped Chinese pickles, ½ tsp cracked black pepper. Serve sauce with spring rolls, prawn toast or gow gees.

Serves 4-6


Ingredients:

1kg large ripe tomatoes
1 tbsp olive oil
2 cloves garlic, crushed
1 medium onion, finely chopped
½ cup (60g) pitted black olives, optional
2 tsp soft brown sugar
1 tsp red wine vinegar
salt and pepper


Method:

1. Mark a small cross in the top of each tomato. Place the tomatoes in boiling water for 1-2 minutes, then plunge immediately into cold water. Remove from the water and peel the skin down from the cross. Roughly chop the tomato flesh.
2. Heat the oil in a heavy-based frying pan. Add the garlic and onion and cook for 5 minutes over low heat, stirring regularly, and then set aside to cool.
3. When cool, add the tomatoes, olives, sugar and vinegar. Add salt and pepper; toss gently to combine. Serve with the pasta of your choice.

Note: This sauce can be made up to a day in advance. It may also be pureed to a smooth consistency if this is preferred. Serve at room temperature.

Makes 1 cup


Ingredients:

2 stalks lemon grass, crushed and bruised
1 small handful kaffir lime leaves, torn
2 tablespoons soy sauce
2 cloves garlic, crushed
1 thumb-sized piece ginger, peeled and chopped
1 fresh red chile, finely chopped
2 limes, zested, halved, and juiced
10 tablespoons olive oil


Method:

Scrunch the whole lot together in a bowl and coat over your chosen meat. Also works brilliantly with fish.

Makes ½ cup


Ingredients:

4 tablespoons fennel seeds
2 good handfuls fresh thyme leaves
2 cloves garlic
1 bay leaf, ripped
Salt and freshly ground black pepper


Method:

Pound together and rub all over your chosen meat.

Makes ½ cup


Ingredients:

2 tablespoons fennel seeds, crushed
2 tablespoons cumin seeds, crushed
2 tablespoons coriander seeds, crushed
½ tablespoons fenugreek seeds, crushed
½ tablespoon black peppercorns, crushed
1 clove, crushed
½ a cinnamon stick, broken into small pieces
2 cardamom pods, crushed
Salt


Method:

Mix together the ingredients and smear over your chosen meat before leaving it to marinate

Ingredients:

450g best minced beef
8 rashers of smoked bacon sliced and chopped
1 large onion, chopped
2 cloves of garlic, finely chopped
Level teaspoon salt
Glass of red wine
Teaspoon dried oregano
Tin of tomatoes
Large tube or half a tin of tomato puree
Black pepper
Olive oil
Handful fresh basil


Method:

• In a large pan, fry off the minced beef, bacon, onion and garlic in a tablespoon of olive oil. Add the wine and reduce to nothing, add the oregano, tinned tomatoes and tomato puree. The tomato puree is important for flavour and it thickens the sauce.
• Add the salt and some freshly ground black pepper, bring it to the boil and simmer gently for a couple of hours. Add some ripped up fresh basil just before serving.
• Serve the sauce with pasta and Parmesan cheese or nice strong grated cheddar. A green salad is nice with this.

Makes ½ cup


Ingredients:

2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon black peppercorns, ground
2 cloves garlic, peeled and crushed
3 tablespoons onion flakes
2 tablespoons dried oregano
Salt


Method:

Pound all the ingredients together until you have a powdery consistency and rub all over your chosen meat.