mango & sticky rice - Sydney
Bill Granger’s Everyday Asian On sale now!
mango & sticky rice Every backpacker returns from Thailand dreaming of this magic dish. The sweet saltiness of the coconut rice and soft, juicy mango are a winning combination. The best I’ve ever tasted was at David Thompson’s Sydney restaurant, Sailors Thai. 300g (1 cups) arborio rice
(1 cup) soft brown sugar
400ml tin coconut milk
1–2 mangoes, peeled, stoned and sliced
1/2 teaspoon sea salt 230g Place the rice, coconut milk, salt and 750ml (3 cups) water in a medium-sized saucepan. Bring to the boil over medium– high heat then reduce the heat to a simmer and cook, stirring regularly, for 15–20 minutes or until the rice is tender. Remove the pan from the heat and stir in half the sugar. For the syrup, combine the remaining sugar and 60ml (1/4 cup) water in a small saucepan. Simmer, stirring, over medium–high heat for 3–4 minutes or until syrupy. Spoon over the rice and serve with the mango slices. Serves 4–6
MANGO & STICKY RICE
Bill Granger’s Everyday Asian On sale now!
curry puffs Inspired by the venison curry puffs at Yauatcha, one of my favourite Chinese restaurants in London, these will always have a special significance as I made them when my youngest daughter Bunny was going through a particularly fussy phase of not liking anything that was put in front of her at mealtimes. She loved these little puffs, however, and is always asking me when I’m going to make them again. 150g peeled potato, finely chopped
80g (1/2 cup) frozen peas
1 1/2 tablespoons light flavoured oil
small handful coriander leaves, chopped
1 small onion, finely chopped 1 1/2 tablespoons finely grated ginger
approx. 5 sheets ready-rolled puff pastry, thawed (for 25 x 10cm rounds)
2 garlic cloves, crushed with the flat of a knife
1 egg, lightly beaten
2 teaspoons medium–hot curry powder
2 tablespoons toasted sesame seeds
150g chicken breast fillet, finely chopped
Chinese chilli sauce
Cook the potato in boiling salted water for 10 minutes, then drain. Preheat the oven to 190°C. Heat the oil in a large frying pan over medium heat. Add the onion, ginger and garlic and cook for 5 minutes or until softened. Add the curry powder and cook, stirring constantly, for 20 seconds. Add the chicken and cooked potato, increase the heat to medium–high and cook, stirring, for 2–3 minutes or until the chicken is just cooked. Add the frozen peas, take off the heat and set aside to cool. When cool, stir in the coriander and season with sea salt and freshly ground black pepper to taste. Meanwhile, cut 25 x 10cm rounds from the pastry sheets. Lightly brush around the edge of the pastry rounds with water and place 1 flat tablespoon of the mixture on each. Fold up to make a half-moon shape, then place on a baking paper lined baking sheet and press the edges together with a fork. Brush with egg and top with sesame seeds. Repeat with remaining pastry. (It is better to have only a few rounds of pastry out of the fridge at a time.) Bake for 15–20 minutes or until crisp and golden. Serve with Chinese chilli sauce. Makes 25
CURRY PUFFS
Bill Granger’s Everyday Asian On sale now!
tofu & spring onion omelettes with soy tomato sauce In our first year of being parents, Natalie and I relied on tofu omelettes – they were our healthy version of fast food. The great thing about tofu is that it keeps, so there’s no excuse not to have a packet or two in the fridge.
6 eggs, beaten
light flavoured oil, for frying soy-tomato sauce lemon wedges
8 spring onions, finely chopped
small handful coriander leaves
400g soft tofu, chopped and lightly mashed with a fork
Mix the tofu with the egg and spring onion. Season with sea salt and freshly ground black pepper to taste. Heat a little oil in a non-stick frying pan over medium–high heat. Using a small ladle of egg mixture for each omelette, cook saucer-sized omelettes for 1–2 minutes on each side or until just set. Serve with the soy-tomato sauce, lemon wedges and coriander leaves. Serves 4 Soy-tomato sauce
3 tomatoes, finely chopped
1 tablespoon light flavoured oil
3 tablespoons soy sauce
1 onion, sliced
1 tablespoon white sugar
2 garlic cloves, crushed with the flat of a knife
pinch dried chilli flakes (optional)
Heat the oil in a small saucepan over medium–low heat. Add the onion and cook for 3–5 minutes or until soft. Add the garlic and cook for 1 minute. Add the tomato, bring to the boil and cook for 5 minutes or until soft. Add the soy sauce, sugar and chilli flakes, if using, and bring to the boil. Reduce the heat to a simmer and cook for a further 5 minutes or until the sauce has thickened slightly.
TOFU & SPRING ONION OMELETTES WITH SOY TOMATO SAUCE
mango & sticky rice Every backpacker returns from Thailand dreaming of this magic dish. The sweet saltiness of the coconut rice and soft, juicy mango are a winning combination. The best I’ve ever tasted was at David Thompson’s Sydney restaurant, Sailors Thai. 300g (1 cups) arborio rice
(1 cup) soft brown sugar
400ml tin coconut milk
1–2 mangoes, peeled, stoned and sliced
1/2 teaspoon sea salt 230g Place the rice, coconut milk, salt and 750ml (3 cups) water in a medium-sized saucepan. Bring to the boil over medium– high heat then reduce the heat to a simmer and cook, stirring regularly, for 15–20 minutes or until the rice is tender. Remove the pan from the heat and stir in half the sugar. For the syrup, combine the remaining sugar and 60ml (1/4 cup) water in a small saucepan. Simmer, stirring, over medium–high heat for 3–4 minutes or until syrupy. Spoon over the rice and serve with the mango slices. Serves 4–6
MANGO & STICKY RICE
Bill Granger’s Everyday Asian On sale now!
curry puffs Inspired by the venison curry puffs at Yauatcha, one of my favourite Chinese restaurants in London, these will always have a special significance as I made them when my youngest daughter Bunny was going through a particularly fussy phase of not liking anything that was put in front of her at mealtimes. She loved these little puffs, however, and is always asking me when I’m going to make them again. 150g peeled potato, finely chopped
80g (1/2 cup) frozen peas
1 1/2 tablespoons light flavoured oil
small handful coriander leaves, chopped
1 small onion, finely chopped 1 1/2 tablespoons finely grated ginger
approx. 5 sheets ready-rolled puff pastry, thawed (for 25 x 10cm rounds)
2 garlic cloves, crushed with the flat of a knife
1 egg, lightly beaten
2 teaspoons medium–hot curry powder
2 tablespoons toasted sesame seeds
150g chicken breast fillet, finely chopped
Chinese chilli sauce
Cook the potato in boiling salted water for 10 minutes, then drain. Preheat the oven to 190°C. Heat the oil in a large frying pan over medium heat. Add the onion, ginger and garlic and cook for 5 minutes or until softened. Add the curry powder and cook, stirring constantly, for 20 seconds. Add the chicken and cooked potato, increase the heat to medium–high and cook, stirring, for 2–3 minutes or until the chicken is just cooked. Add the frozen peas, take off the heat and set aside to cool. When cool, stir in the coriander and season with sea salt and freshly ground black pepper to taste. Meanwhile, cut 25 x 10cm rounds from the pastry sheets. Lightly brush around the edge of the pastry rounds with water and place 1 flat tablespoon of the mixture on each. Fold up to make a half-moon shape, then place on a baking paper lined baking sheet and press the edges together with a fork. Brush with egg and top with sesame seeds. Repeat with remaining pastry. (It is better to have only a few rounds of pastry out of the fridge at a time.) Bake for 15–20 minutes or until crisp and golden. Serve with Chinese chilli sauce. Makes 25
CURRY PUFFS
Bill Granger’s Everyday Asian On sale now!
tofu & spring onion omelettes with soy tomato sauce In our first year of being parents, Natalie and I relied on tofu omelettes – they were our healthy version of fast food. The great thing about tofu is that it keeps, so there’s no excuse not to have a packet or two in the fridge.
6 eggs, beaten
light flavoured oil, for frying soy-tomato sauce lemon wedges
8 spring onions, finely chopped
small handful coriander leaves
400g soft tofu, chopped and lightly mashed with a fork
Mix the tofu with the egg and spring onion. Season with sea salt and freshly ground black pepper to taste. Heat a little oil in a non-stick frying pan over medium–high heat. Using a small ladle of egg mixture for each omelette, cook saucer-sized omelettes for 1–2 minutes on each side or until just set. Serve with the soy-tomato sauce, lemon wedges and coriander leaves. Serves 4 Soy-tomato sauce
3 tomatoes, finely chopped
1 tablespoon light flavoured oil
3 tablespoons soy sauce
1 onion, sliced
1 tablespoon white sugar
2 garlic cloves, crushed with the flat of a knife
pinch dried chilli flakes (optional)
Heat the oil in a small saucepan over medium–low heat. Add the onion and cook for 3–5 minutes or until soft. Add the garlic and cook for 1 minute. Add the tomato, bring to the boil and cook for 5 minutes or until soft. Add the soy sauce, sugar and chilli flakes, if using, and bring to the boil. Reduce the heat to a simmer and cook for a further 5 minutes or until the sauce has thickened slightly.
TOFU & SPRING ONION OMELETTES WITH SOY TOMATO SAUCE
