Gordon’s Great Escape Southeast Asia: 100 of my favourite Southeast Asian recipes. Gordon Ramsay
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Название: Gordon’s Great Escape Southeast Asia: 100 of my favourite Southeast Asian recipes
Автор: Gordon Ramsay
Издательство: HarperCollins
Жанр: Кулинария
isbn: 9780007384525
isbn:
The best snacks are the ones that you eat more of than you should. I could be categorised as a ‘snacker’, and when growing up my mum would always tell me off for ruining my appetite. I only tell you this because to me these cakes are one of those snacks; dipped into sweet chilli sauce, one, two or three are never enough. Not only that, they are very easy to make and cook in a matter of minutes.
To prepare the sweetcorn cakes, sift the cornflour, flour and salt into a mixing bowl. Mix well. Add the eggs and curry paste and mix well to form a batter. Add the remaining ingredients (except the oil and chilli sauce) and mix well so that the corn kernels are well coated.
To check the seasoning, fry a little of the mixture in an oiled pan and taste, then adjust the seasoning of the uncooked mixture accordingly, adding a little more salt and/or sugar as necessary.
Heat some oil to the depth of 2–3cm in a deep frying pan or wok and when hot add 2 tablespoons of the mixture. Fry the patties in batches for 1–2 minutes on each side, until golden brown. Drain on a baking tray lined with kitchen paper and keep warm in a low oven while you cook the rest.
When all the sweetcorn cakes are ready, serve immediately with some Thai sweet chilli sauce.
SERVES 2
OMELETTE
4 large eggs
100g minced pork
1 tsp light soy sauce tsp fish sauce
2 tbsp oyster sauce tsp ground white pepper
1 spring onion, finely chopped
4 tbsp groundnut or vegetable oil
THAI CHILLI SAUCE
2 tbsp vegetable oil
4 shallots, peeled and thinly sliced
2 garlic cloves, peeled and thinly sliced
2 red bird’s eye chillies, deseeded and thinly sliced
handful of coriander, chopped, plus extra to serve
juice of 1 lime
1 tsp fish sauce
1 tsp honey, to taste
Dee, wife to Gong, who helped us arrange our Thailand trip, recommended this Kai jiaw moo as it is their favourite snack. Eggs are commonly used in Thai cuisine, and the Asian influence in this omelette makes it a tasty and filling snack.
It may seem unusual that you add the pork raw, but frying the omelette in the wok over a high heat will cook the mince in minutes; however, you do need to get the oil really hot first. If you prefer, you can subsititute the pork with turkey or chicken.
This omelette is delicious served with a crisp, green, herby salad, but for extra heat offer the Thai chilli sauce alongside.
First make the chilli sauce. Place the oil in a sauté pan set over a medium heat. Add the shallots, garlic and chillies and sauté for 1–2 minutes, to soften. Allow the mixture to cool, then place in a food processor with the remaining ingredients and pulse until smooth.
Set aside.
For the omelette, whisk the eggs together in a large mixing bowl then add the minced pork, soy sauce, fish sauce, oyster sauce, white pepper and spring onion. Mix well. Place a wok or frying pan over a medium heat and add the oil. When the oil is hot enough (add teaspoon of the mixture to the pan and if it sizzles straight away, it’s ready), add the rest of the mixture. Fry for 2–3 minutes until it is golden brown on the bottom. Turn over the omelette and fry for another 2–3 minutes, until the pork is cooked through.
Remove the omelette from the pan immediately and place on a serving plate. Garnish with the coriander leaves and serve with the chilli sauce alongside.
SERVES 4–6 (MAKES 12 SMALL SANDWICHES)
2 leftover large unsliced sandwich loaves or bloomers
4–5 eggs, beaten and seasoned with sea salt and freshly ground black pepper
STUFFING
vegetable oil, for frying
8 shallots, peeled and finely diced
6 garlic cloves, peeled and crushed
2 tsp ground coriander
2 tsp ground ginger
2 tsp ground nutmeg tsp white pepper
2 tbsp dark sweet soy sauce
2 tbsp water
400g minced pork
Deriving from the Nonya cusine of Malaysia, Roti babi can be literally translated as pig bread (roti meaning bread, babi meaning pig) – it is essentially a stuffed pork mince sandwich. It is best made with bread that has been left out overnight to harden, otherwise the sandwich will be too soggy, but if you can’t do this, slice the bread and place it in a heated oven for a few minutes to dry it out a little.
There are many versions of this recipe, and in Malaysia crab and cabbage are also added, but for me simplicity is key. Don’t be concerned if your mince looks fatty, as you want all the fat to soak into the bread whilst cooking. This is a delicious and different (although admittedly not healthy) approach to the humble sandwich.
Heat 2 tablespoons of oil in a wok over a medium heat and add the shallots and garlic. Stir-fry until translucent, taking care not to burn the garlic. Add the ground spices and white pepper and cook until fragrant – the mixture should now also turn a little dry as the oil is absorbed. Add the soy sauce, water, pork and a pinch of salt and mix well. Stir-fry the pork mince for 4–5 minutes until the pork is cooked. Remove from the heat and allow to cool.
Remove the crusts from the bread and discard. Cut the remaining bread into 5cm thick slices. Taking one slice at a time, cut each one into a 7.5 x 7.5cm square. To create a pocket for the stuffing, lay the trimmed bread flat on a chopping board. Using a small, very sharp knife, make a horizontal slit into the side of the bread, taking care not to go all of the way through. Push about 2 tablespoons of the pork mixture into the pocket and carefully stuff, pressing down the mixture. Repeat this process, using up the remaining bread slices.
Place a frying pan with a thin layer of oil on a medium heat. When the oil is hot, dip one of the stuffed sandwiches into the seasoned egg mixture, making sure the sandwich is evenly coated, then fry it over a low heat СКАЧАТЬ