The Spicery (Part V) with Lui and Trent

This is almost vegetarian with just one tin of sardines. We got very drunk sitting by our fire pit with Lui and Trent, chatting about everything, smoking a cigar and we are now suffering accordingly after a pancake breakfast. Delicious meal though and great fun cooking it, with a bit of designer flare in the presentation.

Asam laksa recipe:
120g tin sardines in oil (well drained)
6 small shallots – 3 roughly chopped, 3 thinly sliced
2 tbsp palm sugar
1 small pot pineapple (chopped into bite size chunks)
250g rice noodles
300g bean sprouts
3 tbsp Thai fish sauce
2 limes
Handful of mint leaves

Pour 100ml boiling water over the paste whole spices (lemongrass, chilli flakes, ginger) to soak. Combine the fish, laksa whole spices (lemongrass, lime leaves, kokum) and 1.5 litres of water in a pan, bring to the boil and simmer for 10 minutes.
Blend the paste ground spices (tamarind powder, turmeric, galangal, cumin, shrimp powder, black pepper), 3 chopped shallots, sugar, 1 1/2 tsps salt, soaked paste whole spices and all the soaking water until really smooth.
Fry the 3 sliced shallots in plenty of oil until thoroughly brown and crispy and set aside.
Add the paste to the broth, bring to the boil and simmer for 15 mins, then remove the whole spices. The fish should have broken up to thicken the soup.
Add the bean sprouts, fish sauce and the juice of 1 lime.
Soak the noodles to soften them, then reheat by pouring over boiling water. Divide the drained noodles into bowls and pour over the broth. Add the mint, fried shallots, pineapple and add lime and any other toppings to your taste.




Rose petal baklava recipe:
270g filo pastry
100g ground almonds
100g unsalted pistachios (coarsely chopped)
70g sugar
1/2 a lemon
200g honey
80g melted butter
20cm square baking tray 3-4 cm deep

Pre heat oven to 180C, 350F, gas mark 6.
Mix the nuts with the baklava ground spices (rose, cinnamon, cardamom, ground cloves) and sugar. Butter the base of the tray and layer 1/3 of the filo pastry, brushing each layer with melted butter before adding the next.
Spread 1/2 the nut mix, then repeat the filo process with 1/3 more sheets. Spread the remaining nut mix and finish with the rest of the filo. Cut the pastry In diamonds right through to the base. Bake for 20-30 mins.
Break the cinnamon quill and crush the cardamom pods in the baklava whole spices (cardamom, cinnamon, rose petals). Heat them with 100ml water, honey, juice of 1/2 lemon and most of the rose petals. Simmer for a few minutes to infuse.
When the baklava is golden and crispy, remove from the oven and strain the fragrant honey syrup all over it while it is still hot. Sprinkle the remaining rose petals over the top.
Leave it to cool, then cut out and serve.




Optional kitchen porn:
Bosch hand blender

Published in: on September 23, 2012 at 11:33 am  Leave a Comment  
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