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Asian Recipes

Thai Kangaroo Salad – What is Australia’s national dish?

By Amy @ cookbookmaniac

It was Australia Day a week ago. For a longtime I'd been wanting to cook and present one of Australia's National Dishes to the blog. However, I was having a hard time selecting one, or actually, I don't know if I had even found one that didn't have its origins from elsewhere. Pizzaboy and I came up with a few possiblities: Meat Pie & Sauce Shepherds Pie Fish'n'Chips Pavlova Sticky Date Pudding Lamingtons Masterchef runner-up Poh Ling Yeow suggests that it may be Salt & Pepper Squid. I don't think she was too far off. You see, Australia is culturally multi-layered, built by many years of immigration from around the world. Almost all of the world's cuisines are represented here, we are very lucky in that respect. With all this in mind. I do believe that we show our "Australianess" by throwing together a barbeque. Everyone can bring whatever they want and "chuck it on the barbie". It is an opportunity to take advantage of the fresh produce that is available to us, soak up the warm climate and relax. What can be more Australian than that? I received my copy of Delicious magazine in the mail and my decision was made when I came across a recipe for Thai Kangaroo Salad. Jill Dupleix makes the following observation, "It makes sense that if we are to produce our food from animals, that we do it from those that belong here. I bet if Thailand had kangaroo, they'd cook it like…

Asian Recipes

Gyoza – Japanese Pan-fried Dumplings

By Amy @ cookbookmaniac

Gyōza is a japanese dumpling with origins from China. They were introduced to Japan after WWII when the Japanese soldiers returned to their homeland from China. It is now a staple in every Japanese home kitchen and is commonly eaten as a side dish to ramen. Gyōza typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Gyōza should not be confused with wonton. Gyōza have a thicker, chewier skin and a flatter, crescent like shape, and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The most popular preparation method is the pan-fried style, in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the gyōza is steamed. Recipe adapted from Asian Dumplings by Andrea Nguyen Gyōza Recipe 350g minced pork 120g finely shredded chinese cabbage (napa cabbage or wombok) 2 teaspoons minced garlic 1/3 cup of finely chopped spring onion 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoon japanese soy sauce 1 tablespoon mirin 1 tablespoon sake 1 egg canola oil sesame oil simmering water Dipping Sauce 2 tablespoons of japanese soy sauce 2 tablespoons of rice vinegar Method 1/ In a bowl mix the pork, cabbage, spring onions and…

Asian Recipes

Falafel – so so yummy!

By Amy @ cookbookmaniac

Falafel is a fried ball or patty made from spiced fava beans or chickpeas or a combination of the two. Originally from Egypt, falafel is a popular form of street food or fast food in the Middle East. Falafel is usually served in a pita-like bread called lafa, either inside the bread, which acts as a pocket, or wrapped in a flat bread. The falafel balls, whole or crushed, may be topped with salads, pickled vegetables and hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a mezze. Unlike many other bean patties, in falafel, the beans are most commonly not cooked prior to use. Instead they are soaked with bicarbonate of soda, then ground with the addition of a small quantity of onion, parsley, and spices such as cumin and coriander. The mixture is shaped into balls or patties, then deep fried. Sesame seeds are sometimes added before frying; this is particularly common when falafel is served as a dish on its own rather than as a sandwich filling. Recipe adapted from New Flavours of the Jewish Table by Denise Phillips 250g dried chickpeas 3 tablespoons of bulghar wheat 1 large brown onion 5 garlic cloves 1/4 cup finely chopped fresh parsley leaves 1/4 cup finely chopped fresh coriander leaves 3 tablespoons ground cumin 3 tablespoons ground coriander 2 teaspoons baking powder 1 teaspoon salt 1 teaspoons freshly ground black pepper 1 egg 3 tablespoons of…