| Hot & Sour Mushroom Soup - Soup
Cooking Recipes Ingredients:
3 c Vegetable stock
1 ts Pepper sauce
1 Inch Lemon grass -- finely chopped into rings
3 Kaffir lime leaves -- roughly torn into three
1 ts Sugar
2 tb Lemon juice
2 oz Oyster mushrooms -- coarsely separated -OR- button mushrooms
2 sm Fresh red or green chillies - (more if desired) -- crushed
to split open
Cooking Recipes Directions
In a large pan, bring the vegetable stock to the boil and
stir in the Pepper sauce. Add the remaining ingredients and
simmer, stirring well until the mushrooms are just cooked
but still al dente. Pour into a serving bowl and garnish with
coriander leaves. |
|
Salt Fish Cakes
Cooking Recipes Ingredients:
3tbsp shredded fresh coconut 60g/2oz cup unsalted butter
1tbsp grated ginger root
grated zest of 1 orange
6 bananas
60g/2oz cup caster sugar
4tbsp fresh limejuice
6tbsp orange liqueur
3tsp toasted sesame seed
lime slices, to decorate
ice-cream, to serve
Cooking Recipes Directions
Heat a small non-stick frying pan until hot. Add the coconut and
cook, stirring constantly, for about 1 minute until lightly coloured.
Remove from the pan and allow cooling. Heat the butter in a large
frying pan until it melts. Add the ginger and orange zest and mix
well. Peel and slice the bananas lengthways. Place the bananas cut-side
down in the butter mixture and cook for 1-2 minutes or until the
sauce mixture starts to become sticky. Turn to coat in the sauce.
Remove the bananas from the pan and place on heated serving plates.
Keep warm.
Return the pan to the heat and add the orange liqueur, stirring
well to blend. Ignite with a taper, allow the flames to die down,
pour over the bananas. Sprinkle with the coconut and sesame seeds
and serve at once, decorated with slices of lime.
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