Paul Stoddart from
Burning Beats Cafe in Kingaroy prepared this Burnett Asian Mixed Platter and Vietnamese Red Claw Salad for the 2005 PCA South Burnett Regional Culinary Competition.
Wine Accompaniment:
Clovely Estate Left Field Verdelho
Ingredients
Vietnamese Red Claw Salad
3 redclaw (cooked)
Tomatoes, cut into quarters
Bean sprouts
Salad onions
Fried shallots to garnish
Coriander
Mint
Vietnamese mint
Peanuts
Cucumber
Vietnamese Dressing
1 tblsp fish sauce
1 tblsp lime juice
1 tblsp sweet chilli palm sugarRed Claw & Free Range Pork Money Bags
6 redclaw
150g pork mince
Salad onion
Garlic
Ginger
Light soy
Palm sugar
Lime juice
Fish sauce
Chopped coriander
Peanuts
Wonton wrappers
Cucumber Dipping Sauce
Rice vinegar
Water
Sugar
Chilli flakes
Free Range Sweet Belly Pork
Belly pork (marinated for 24hrs in Soya & Sweet Chilli)
Prik Nam Plah (Thai Fish Sauce)
Fish sauce
Sliced shallots
Lime juice
Fresh chillis
Palm sugar
Method
Chop redclaw and other ingredients for money bags. Cook then cool mixture. Spoon into wonton wrappers and deep fry in peanut oil.
Plunge belly pork into boiling water for two minutes and then dry. Shallow fry in peanut oil until cooked.
Heat Vietnamese dressing ingredients until dissolved.
Prepare cucumber dipping sauce by heating all ingredients and then adding chilli flakes. When cooled add crushed peanuts, chopped cucumber and coriander.
Combine ingredients for Prik Nam Plah dipping sauce
Serves 2
Local Produce:
Redclaw - Home Creek Aquaculture, Wooroolin
Fresh herbs - Peter Gemmell, Haly Creek
Peanuts - Peanut Company of Australia, Kingaroy
Peanut oil - Peanut Company of Australia, Kingaroy
Pork belly and pork mince - Bottle Tree Hill Organics, Murgon
Limes - Hatfields, Kingaroy
Fresh chillis - Burning Beats, Kingaroy
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Kamis, Desember 18, 2008
Burnett Asian Mixed Platter
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Chatra Jaya Luigi
at
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