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1 kg short pork ribs Try to get short ribs or cut the long ones in half so you have about 7 - 8 cm long pork ribs. Cut the ginger into 3 or 4 pieces and lightly crush so they split, cut spring onions into half and cut the chillis into half lengthways. Add all ingredients to a pan with about 1 litre of water and bring to the boil. Turn heat down to a medium simmer and remove any scum off the top, cover and simmer for about 45 minutes turning everything over every so often. Remove lid and turn up heat and reduce to a thick sticky glaze turning the ribs over to continually coat them. |
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8 oz onions Finely slice the onion chillis and ginger, finely grind cumin, coriander, cinnamon in a coffee grinder and cut the aubergine into 1 inch cubes. Heat a wok, add some oil and lightly fry the onions, chillis and ginger for a few minutes then add the ground spices and fry for another minute. Add the aubergine, tamarind, sugar and paprika turning once and then add 300ml of water, season with salt and simmer for about 30 minutes or until you have a thick sauce. |
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2 tbls oil Cube up chicken and brown in a wok or large frying pan, remove meat and set aside. Skim the cream off the coconut milk and fry in the wok with the red curry paste for a few minutes. Lower the heat add the chicken, rest of the coconut milk, fish sauce and sugar and simmer for a few minutes. Finely slice the lime leaves, tear up the basil or mint and scatter over the curry and serve. |
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Beef with Lime Leaves and Chilli 2 tbls oil Finely chop garlic and chilli, slice beef and pepper into thin strips and diagonally cut the beans. Heat the wok add the oil and throw in the garlic and chilli, stir for a minute and add the beef stirring for another minute. Add the soy sauce, fish sauce, sugar, finely sliced lime leaves and stock. Stir fry over a high heat for a minute or two then add the red pepper and green beans for another minute. |
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2 tbls oil Peel and deveign the prawns and roughly chop the pineapple. Using a pestle and mortar or blender, grind together the chillis, shallots, nuts, lemon grass and ginger to make a paste. Heat oil in a wok and stir in the paste for a few minutes, stir in the coconut milk and bring to the boil. Turn the heat down add the pineapple and cook for 5 minutes. Add the prawns and fish sauce and cook for a few more minutes. |
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1lb chicken breast Cube up the chicken, heat the wok and add the oil and the dried red chilli. Add the chicken and brown, remove and drain on kitchen paper, set aside. Diagonally slice spring onion into 2 inch pieces. Clean wok and reheat with another tsp oil and stir fry the spring onion, ginger and chilli bean sauce for a minute then add chicken stock, sichuan peppercorns, sugar and dark soy sauce, turn heat down add chicken pieces and cover and cook for 20-30 minutes. |
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2tbls oil Heat wok, add oil then fry crushed garlic until golden brown, add red curry paste and stir in coconut milk and cook until its starts to reduce. Add thinly sliced pork and chopped ginger and stir for a few seconds and add stock, fish sauce, sugar, turmeric and lemon juice, stir and cook for a minute or two until meat is cooked through. Serve with rice or noodles. |
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Sliced Steak with a Hot and Sour Dressing 6 oz lean steak (fillet) Preheat grill or BBQ or griddle pan to a high heat. Grill steak briefly so it remains rare in the middle. Slice thinly and set aside. In a bowl mix together the lemon juice, fish sauce, sugar and chilli and then stir in the shallots, spring onions and the beef. Toss together and serve on a bed of salad leaf or noodles. |
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1 tbls oil Heat wok and add oil, add finely chopped garlic, fresh chilli and chilli powder and quickly stir, then add beef stirring. Add the fish sauce, soy sauce, sugar and very finely sliced lime leaves. Add the chopped tomato stir all together and add the noodles, toss all together and serve garnished with chopped coriander. |
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| Bridget's Crab Noodles
1 can crabmeat Boil noodles up, cover in sesame oil, soy sauce and spring onions.
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Mexican Recipes |
