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For me they optimise complete comfort in every mouthful.\u003Cbr \/\u003E\u003Cbr \/\u003EDumplings are a common thread throughout many different cuisines. Traditionally made from cheap ingredients, they were used to make soups and stews stretch to feed more people. Today however this humble food has become a world wide popular cuisine. .\u003Cbr \/\u003E\u003Cbr \/\u003EThe Italians have gnocchi and tortellini, the Japanese have gyoza, the British have bread dumplings, the Swiss have potato dumplings,the Hungarians and Germans have spatzle and the Chinese have wontons, dim sims and pot stickers to name a few.\u003Cbr \/\u003E\u003Cbr \/\u003ESteamed, fried, boiled or baked, dumplings are so diverse it is no wonder so many people, including me, love them.\u003Cbr \/\u003E\u003Cbr \/\u003EDuring summer, I find myself craving spicy Asian inspired dumplings, flavoured with fresh ginger, chilli, kaffir lime leaves and pork all gently wrapped in a silken smooth skins.\u003Cbr \/\u003E\u003Cbr \/\u003EWhen I make dumplings at home I make at least 3 times more than I need. I freeze the rest and eat in peace knowing that if a craving comes I have a saviour waiting for me.\u003Cbr \/\u003E\u003Cbr \/\u003EServe your dumplings in a simple chicken stock infused with lemon grass and coriander for a light meal, or with a simple dipping sauce made of soy sauce, a dash of fish sauce and some vinegar.\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E500g pork mince\u003Cbr \/\u003E3 garlic cloves\u003Cbr \/\u003E3cm piece ginger\u003Cbr \/\u003E1 birds eye chilli\u003Cbr \/\u003E½ bunch coriander\u003Cbr \/\u003E2 spring onions, roughly chopped\u003Cbr \/\u003E2 kaffir lime leaves, roughly chopped\u003Cbr \/\u003E1 tablespoon caster sugar\u003Cbr \/\u003E2 teaspoons fish sauce\u003Cbr \/\u003E2 teaspoons soy sauce\u003Cbr \/\u003E100g bean shoots, finely sliced\u003Cbr \/\u003ESalt\u003Cbr \/\u003EPepper\u003Cbr \/\u003E60 round dumpling wrappers*\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003EIn a food processor place the garlic, ginger, chilli, coriander, spring onions and lime leaves. Process until fine. Add the sugar, soy sauce and fish sauce and process until combined.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large bowl mix together the pork and spices along with the chopped bean shoots. Season with salt and pepper.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace 1 heaped teaspoon of the mixture onto the middle of a dumpling wrapper and brush the edges with a little water. Press the edges firmly together to seal.\u003Cbr \/\u003E\u003Cbr \/\u003ETo cook the dumplings bring water or stock to the boil. Gently lower the dumplings into the water and cook for 2-3 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003ETo cook from frozen, bring water or stock to the boil. Add the dumplings and cook for 6 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EMakes 60 dumplings.\u003Cbr \/\u003E\u003Cbr \/\u003E*Note: Dumpling wrappers are available from asian super markets in the fridge. If you are freezing your dumplings place them in an airtight container to freeze.\u003Cbr \/\u003E\u003Cbr \/\u003EBon Appetite"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/1555348808369946692\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=1555348808369946692\u0026isPopup=true","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/1555348808369946692"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/1555348808369946692"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2010\/01\/this-weeks-recipe-pork-and-ginger.html","title":"This Week's Recipe: Pork and Ginger Dumplings"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/S0ZuNg1ClwI\/AAAAAAAAAvw\/5ZiFAQtq820\/s72-c\/IMG_2317.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-1517710138222548472"},"published":{"$t":"2009-11-13T17:59:00.007+11:00"},"updated":{"$t":"2010-02-05T10:47:07.071+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"kids cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta\/rice"}],"title":{"type":"text","$t":"This Week’s Recipe: Multicolour Sushi"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/Sv0FGKLn_vI\/AAAAAAAAAto\/tcMMXaDXj-o\/s1600-h\/IMG_1815.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;\" src=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/Sv0FGKLn_vI\/AAAAAAAAAto\/tcMMXaDXj-o\/s320\/IMG_1815.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5403480731284930290\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhy Multicoloured Sushi?\u003Cbr \/\u003E\u003Cbr \/\u003EThe name might sound a little funny, however it is the best way to describe it.\u003Cbr \/\u003E\u003Cbr \/\u003EThis sushi all came about because I, being an absolute ‘foodie’ (meaning that although I may be swamped creating, testing, photographing and styling recipes all while working at my paid job and having a fridge full of food to eat) thought it would be a great idea to make sushi for dinner.\u003Cbr \/\u003E\u003Cbr \/\u003EBeing a little over worked and tired, I started to cut the carrots and cucumber into batons but before I realised it I had cut them all into \u003Ca href=\"http:\/\/www.netcomuk.co.uk\/%7Emedia\/brunois.htm\"\u003Ebrunoise\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003EI carried on and decided to mix the vegetables into the cooked rice along with some cooked tuna. The result was a very eady sushi to roll that not only looks lovely but taste great too.\u003Cbr \/\u003E\u003Cbr \/\u003EWhat I really love about this sushi is that no matter what bite you have you always have a mouthful of flavour and not just rice!\u003Cbr \/\u003E\u003Cbr \/\u003EEnjoy making it at home for  friends or family (it is a great recipe for young chefs to make too).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E1 cup sushi rice\u003Cbr \/\u003E3 tablespoons rice wine vinegar\u003Cbr \/\u003E1 teaspoon sugar\u003Cbr \/\u003E4 sheets noir,\u003Cbr \/\u003E1 carrot, finely chopped\u003Cbr \/\u003E1 Lebanese cucumber, finely chopped\u003Cbr \/\u003E1 tin of good quality tuna\u003Cbr \/\u003Esoy sauce\u003Cbr \/\u003Epickled ginger\u003Cbr \/\u003EBamboo mat\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003EPlace rice and 1 1\/2 cups water in a saucepan, cover and bring to the boil. Reduce the heat to a simmer and cook for 10 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003ETurn off the heat and leave covered for a further 10 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk together the sugar and vinegar until dissolved.\u003Cbr \/\u003E\u003Cbr \/\u003ESpread the rice onto a tray and sprinkle with the vinegar. Leave to cool. When cool mix through the cucumber and carrot.\u003Cbr \/\u003E\u003Cbr \/\u003ELay a nori sheet shiny side down. Place rice on the sheet leaving 1 cm at each end. With wet fingers press the rice until it is 1\/2 cm thick.\u003Cbr \/\u003E\u003Cbr \/\u003EStart to roll up from the end that is closest to you. Continue to roll tightly by lifting the bamboo mat as you go. Wet each end and push gently to seal.\u003Cbr \/\u003E\u003Cbr \/\u003ESlice the sushi into 1 inch long pieces with a sharp wet knife.\u003Cbr \/\u003E\u003Cbr \/\u003EServe with soy sauce and pickled ginger.\u003Cbr \/\u003E\u003Cbr \/\u003EMake 16 pieces of sushi.\u003Cbr \/\u003E\u003Cbr \/\u003EBon Appetite"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/1517710138222548472\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=1517710138222548472\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/1517710138222548472"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/1517710138222548472"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/11\/this-weeks-recipe-multicolour-sushi-why.html","title":"This Week’s Recipe: Multicolour Sushi"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/Sv0FGKLn_vI\/AAAAAAAAAto\/tcMMXaDXj-o\/s72-c\/IMG_1815.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-781051004554715928"},"published":{"$t":"2009-11-06T21:19:00.003+11:00"},"updated":{"$t":"2010-02-05T10:33:35.985+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick bites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"salad"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"}],"title":{"type":"text","$t":"This Week’s Recipe: Crispy Eggplant, Miso and Bean Sprout Salad"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/SvP48FTp-NI\/AAAAAAAAAtY\/w-VGGxLfH2A\/s1600-h\/IMG_1559.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;\" src=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/SvP48FTp-NI\/AAAAAAAAAtY\/w-VGGxLfH2A\/s320\/IMG_1559.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5400934089247815890\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EWhy Miso Eggplant and Bean Shoot Salad?\u003Cbr \/\u003E\u003Cbr \/\u003EDuring winter I love drink hot miso, I love the robust salty flavour and the way it fills me up when I get one of those snack attacks but don’t want to attack the waist line.\u003Cbr \/\u003E\u003Cbr \/\u003ECome spring and summer however and I find that I am not as inspired to satisfy my miso cravings with a hot beverage.\u003Cbr \/\u003E\u003Cbr \/\u003EThis summer I don’t plan on missing out.\u003Cbr \/\u003E\u003Cbr \/\u003EThis salad is my first miso summer inspired recipe and it is already a favourite.\u003Cbr \/\u003E\u003Cbr \/\u003EFried eggplant not only has a great texture to it, but also a great flavour. Don’t worry too much about the oil-frying factor in this salad. If your oil is hot enough the eggplant will crisp without getting too soggy and oily. Plus any excess oil from the eggplant flavours the dressing, which purposely has none.\u003Cbr \/\u003E\u003Cbr \/\u003EEnjoy this salad as a light lunch or matched with any Japanese inspired dishes.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E1x 400g eggplant, cut into 3 cm cubes\u003Cbr \/\u003E250g cherry tomatoes cut in half\u003Cbr \/\u003E100g bean sprouts (Chinese mung bean shoots)\u003Cbr \/\u003EVegetable oil\u003Cbr \/\u003EPicked coriander leaves for garnish\u003Cbr \/\u003E\u003Cbr \/\u003EFor the dressing\u003Cbr \/\u003E1 teaspoon red\/white miso paste\u003Cbr \/\u003E1 tablespoon soy sauce\u003Cbr \/\u003E2 tablespoons white vinegar\u003Cbr \/\u003E1 teaspoon caster sugar\u003Cbr \/\u003E1 teaspoon freshly grated ginger\u003Cbr \/\u003E\u003Cbr \/\u003ESalt\u003Cbr \/\u003EPepper\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003EIn a large frying pan heat 1 cm of vegetable oil until smoking hot. Carefully add the egg plant (they may spit a little) and cook for 8 minutes or until golden brown, making sure to turn them every few minutes or so. Remove and drain on absorbent paper.\u003Cbr \/\u003E\u003Cbr \/\u003EIn the meantime in a bowl whisk together the ingredients for the dressing until the sugar and miso dissolve. Season with a little salt and plenty of pepper.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large bowl toss the tomatoes, bean sprouts eggplant and dressing and garnish with coriander leaves.\u003Cbr \/\u003E\u003Cbr \/\u003EServes 4 as a side.\u003Cbr \/\u003E\u003Cbr \/\u003EBon Appetite"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/781051004554715928\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=781051004554715928\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/781051004554715928"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/781051004554715928"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/11\/this-weeks-recipe-crispy-eggplant-miso.html","title":"This Week’s Recipe: Crispy Eggplant, Miso and Bean Sprout Salad"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/SvP48FTp-NI\/AAAAAAAAAtY\/w-VGGxLfH2A\/s72-c\/IMG_1559.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-1014382721604980825"},"published":{"$t":"2009-09-08T18:18:00.005+10:00"},"updated":{"$t":"2010-02-01T17:04:59.659+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"make your own"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"}],"title":{"type":"text","$t":"Make your own…Sambal Badjak"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/SqYUf8utE-I\/AAAAAAAAApg\/qhCBkMUz8kY\/s1600-h\/IMG_0882.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;\" src=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/SqYUf8utE-I\/AAAAAAAAApg\/qhCBkMUz8kY\/s320\/IMG_0882.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5379009344051155938\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003C!--StartFragment--\u003E  \u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EA delicious Indonesian condiment made with chillies, sambal Badjak is a chilli fan’s best friend.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EUsed in Indonesia as a condiment, an ingredient and as the base of many dishes, sambals come in many different varieties. From a fresh chilli condiment mixed with spices and vinegar (sambal ulek\/oelek), a salty chilli condiment, mixed with shrimp paste (sambal terasi) and my favourite Sambal Badjak.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003ESambal Badjak is one of the few cooked versions. Mixed with chillies, tomatoes, onions, garlic, brown palm sugar, tamarind, and shrimp paste this version has the heat one expects from a sambal while delivering a robust sweet yet sour flavour. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EIn Indonesia I ate Sambal Badjak for breakfast with fried eggs (and with \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Soy_sauce\"\u003Ekecap manis\u003C\/a\u003E), for lunch with meat and vegetables and for dinner with curries and rice.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EIngredients\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E8 red cayenne chillies\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E4 birds eye chillies\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1 medium brown onion, peeled and cut in half\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1 tomato, chopped\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E4 cloves garlic, peeled\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E12 \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Candlenut\"\u003Ecandlenuts\u003C\/a\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1 teaspoon ground ginger powder\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1 teaspoon terasi (Indonesian shrimp paste)\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E4 teaspoons brown palm sugar (or brown sugar)\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1 teaspoon tamarind paste\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1 lemon grass, bruised and tied in a knot\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E25g Coconut cream\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E6 tablespoons vegetable oil\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003ESalt \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EMethod\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EIn a food processor mix the chillies, onion, garlic and candlenuts into a coarse paste. Add the ground ginger, terasi, tomato and palm sugar and blitz to mix together. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EHeat the oil in a large fry pan over a low heat. Add the mixture and fry for 8 minutes or until the onion is soft. Add the tamarind, lemon grass, coconut and salt and simmer until the mixture is darker in colour and the oil starts to float to the surface. This should take around 30 minutes (the longer you cook your sambal for the sweeter and richer the flavour will be). \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003ERemove the lemon grass. Let the sambal cool before storing in a jar. Refrigerate until needed. This sambal will keep in the refrigerator for up to 3 months.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003C!--EndFragment--\u003E   \u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/1014382721604980825\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=1014382721604980825\u0026isPopup=true","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/1014382721604980825"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/1014382721604980825"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/09\/make-your-own.html","title":"Make your own…Sambal Badjak"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/SqYUf8utE-I\/AAAAAAAAApg\/qhCBkMUz8kY\/s72-c\/IMG_0882.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-9167138660496292920"},"published":{"$t":"2009-08-25T18:50:00.006+10:00"},"updated":{"$t":"2010-02-01T16:55:45.772+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"main meal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta\/rice"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick bites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"}],"title":{"type":"text","$t":"This Week’s Recipe: Cold Soba Noodles"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/SpOnF2C4ztI\/AAAAAAAAApI\/OHWPXsFvms0\/s1600-h\/IMG_0827.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;\" src=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/SpOnF2C4ztI\/AAAAAAAAApI\/OHWPXsFvms0\/s320\/IMG_0827.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5373822499231944402\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cp class=\"MsoNormal\"\u003EWhy Cold Soba Noodles?\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EI love the Japanese approach to food. Coming from a long history of social and political changes Japanese cuisine has developed into one that focuses on, above all else, quality and seasonality of ingredients. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003ECold soba noodles are generally cooked in Japan during the summer months, where the thought of eating a hot and somewhat heavy meal just doesn’t appeal. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003ETry them as a fantastic lunch alternative for the warmer months that lie ahead. To be honest I often make these noodles the day ahead and eat them in the kitchen at work during lunch service. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EWhat I love about these noodles is that they are easy to make yet delicious and satisfying and somehow, like with most Japanese food, makes you feel that little bit better just by the act of eating.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EIngredients\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E125g soba noodles\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E2 teaspoons \u003Ca href=\"http:\/\/www.wisegeek.com\/what-is-black-vinegar.htm\"\u003Eblack rice vinegar\u003C\/a\u003E (use ordinary rice vinegar if black is not available)\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1 teaspoon honey\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1 teaspoon sesame oil\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E2 tablespoons soy sauce\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1 teaspoon mirin\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E2 spring onions, finely sliced\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1cm piece ginger, grated\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1 tablespoon black sesame seeds\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EMethod\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EToast sesame seeds in a dry pan over a medium heat for 2-3 minutes.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EWith a bowl of iced water ready, bring a large pot of salted water to the boil and cook the soba noodles for 6 minutes (or according to packet instructions) until they are just tender. Plunge the noodles into the iced water to cool and drain. The iced water ‘shocks’ the noodles stopping them cooking further and helping them not stick together.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EIn a separate bowl mix together the vinegar, honey, soy sauce, mirin, sesame oil and ginger. Add the noodles and toss to coat. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003ETo serve sprinkle with toasted sesame seeds and spring onions.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EServes 1 as a main, or 2 as part of a meal.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003EBon Appetite\u003C\/p\u003E  \u003C!--EndFragment--\u003E     \u003Cp class=\"MsoNormal\"\u003E\u003C!--[if !supportEmptyParas]--\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/9167138660496292920\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=9167138660496292920\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/9167138660496292920"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/9167138660496292920"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/08\/this-weeks-recipe-cold-soba-noodles.html","title":"This Week’s Recipe: Cold Soba Noodles"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/SpOnF2C4ztI\/AAAAAAAAApI\/OHWPXsFvms0\/s72-c\/IMG_0827.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-8615333910259786267"},"published":{"$t":"2009-08-17T10:27:00.004+10:00"},"updated":{"$t":"2010-02-01T16:57:52.430+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"main meal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick bites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"This Week’s Recipe: Asian Chicken and Cabbage Parcels"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/SoimMOo2JGI\/AAAAAAAAAoo\/kNQQMjQ0itE\/s1600-h\/IMG_0785.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;\" src=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/SoimMOo2JGI\/AAAAAAAAAoo\/kNQQMjQ0itE\/s320\/IMG_0785.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5370725284657374306\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EWhy Chicken and Cabbage Parcels?\u003Cbr \/\u003E\u003Cbr \/\u003EYum Cha is one of my all time favourite dining experiences. A Chinese tradition of eating small servings of different foods from steamed dim sum to BBQ Pork with Chinese broccoli all delivered and sometimes cooked on trolleys that are pushed around while you drink Chinese tea and eat.\u003Cbr \/\u003E\u003Cbr \/\u003EYum Cha ignited my love of Asian steamed parcels and dumplings and is the inspiration behind my steamed chicken and cabbage parcels.\u003Cbr \/\u003E\u003Cbr \/\u003EThey are great as a delicious canapé, or simple yet tasty lunch or light dinner. I enjoy them hot or cold but always make sure to eat them with chopsticks and out of the bamboo steamer to create the right Yum Cha feel.\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E1 Chinese cabbage\u003Cbr \/\u003E1 clove garlic, peeled\u003Cbr \/\u003E1 bunch spring onions, roughly chopped\u003Cbr \/\u003E1 bunch coriander, washed\u003Cbr \/\u003E1 birds eye chilli, seeded\u003Cbr \/\u003E1 tablespoon fish sauce\u003Cbr \/\u003E2 tablespoons soy sauce\u003Cbr \/\u003E1 teaspoon sesame oil\u003Cbr \/\u003E10g palm sugar or caster sugar\u003Cbr \/\u003E250g tin water chestnuts\u003Cbr \/\u003E4 boneless organic chicken thighs, skin removed\u003Cbr \/\u003E1 tablespoon white vinegar\u003Cbr \/\u003E1 cup sweet chilli sauce\u003Cbr \/\u003ESalt\u003Cbr \/\u003EPepper\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003EBring a large pot of salted water to the boil. Remove and discard the outer leaves of the cabbage and undo the remaining leaves. Place them 2-3 at a time in the boiling water for 2 minutes or until the stem is just soft. Once cooked, place in a colander to drain and cool. Repeat until all cabbage leaves are cooked.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a food processor place the garlic, spring onions, half the bunch of coriander including the stalks, and a pinch of salt and blitz until roughly chopped. Add your chicken, water chestnuts, palm sugar, 1 tablespoon soy sauce, fish sauce and sesame oil and pulse until the chicken is minced evenly.\u003Cbr \/\u003E\u003Cbr \/\u003ELay the cabbage leaves out and cut an inverted V where the white stalk is and push the leaves together to close the gap. Place a heaped tablespoon of mince onto the middle of the cabbage leaf and fold it up starting with the cut end of the leaf closest to you. Roll the cabbage leaf half way over the mince and fold the left and right edges of the leaf on top and continue to roll.\u003Cbr \/\u003E\u003Cbr \/\u003EWhen all cabbage leaves are filled place the parcels tightly into the steamer making sure to have the seam facing the bottom so that they stay closed.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the steamer over a pan of boiling water and cook for 6-8 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the dipping sauce; mix together sweet chilli sauce, vinegar, soy sauce and 1\/4 cup roughly chopped coriander.\u003Cbr \/\u003E\u003Cbr \/\u003EServe warm in the bamboo steamed along with the dipping sauce.\u003Cbr \/\u003EMakes 18.\u003Cbr \/\u003E\u003Cbr \/\u003EBon Appetite"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/8615333910259786267\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=8615333910259786267\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/8615333910259786267"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/8615333910259786267"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/08\/this-weeks-recipe-asian-chicken-and.html","title":"This Week’s Recipe: Asian Chicken and Cabbage Parcels"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/SoimMOo2JGI\/AAAAAAAAAoo\/kNQQMjQ0itE\/s72-c\/IMG_0785.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-4780965697017658544"},"published":{"$t":"2008-04-28T14:59:00.005+10:00"},"updated":{"$t":"2010-02-01T16:13:52.713+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick bites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"}],"title":{"type":"text","$t":"This Week's Recipe: Wok Fried Eggs"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/SBVbUllvuuI\/AAAAAAAAAQM\/dw61apPnd4o\/s1600-h\/IMG_2539.JPG\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/SBVbUllvuuI\/AAAAAAAAAQM\/dw61apPnd4o\/s320\/IMG_2539.JPG\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5194158154487675618\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EWhy Fried Eggs?\u003Cbr \/\u003E\u003Cbr \/\u003EThis is my version of a Kylie Kwong recipe. These eggs are best thing to eat the day after a big night when the world feels against you, for dinner when you really don’t feel like cooking, or as the perfect snack at anytime.\u003Cbr \/\u003E\u003Cbr \/\u003EI am a huge fan of this dish for all the reasons above plus that it is simplistic yet sensational in taste, texture and ingredients. The contrast of the crisp and gooey wok fried egg, the velvety earthiness of oyster sauce, the crunch of fresh green shallots and the heat of the chillies.\u003Cbr \/\u003E\u003Cbr \/\u003EEnjoy by itself, or with boiled white rice.\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E1\/2 cup vegetable oil\u003Cbr \/\u003E2 free range eggs\u003Cbr \/\u003E1 tablespoon oyster sauce\u003Cbr \/\u003E2 green shallots, finely sliced\u003Cbr \/\u003E1 bird’s eye chilli finely sliced or dried chilli flakes.\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003E\u003Cbr \/\u003EHeat the oil in a hot wok until the oil seems to shimmer on the surface. Crack the eggs in a bowl and just break the yolks. Pour the eggs into the oil. The eggs will pop and blister so stand back. Cook the egg in the oil without stirring for 1-2 minutes, or until the eggs are crisp on the outside but slightly gooey in the middle.\u003Cbr \/\u003E\u003Cbr \/\u003EGently remove the egg from the wok and drain off excess oil. Scatter with shallots, oyster sauce and chillies.\u003Cbr \/\u003E\u003Cbr \/\u003EServes 1-2\u003Cbr \/\u003E\u003Cbr \/\u003EBon appetite."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/4780965697017658544\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=4780965697017658544\u0026isPopup=true","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/4780965697017658544"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/4780965697017658544"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2008\/04\/this-weeks-recipe-wok-fried-eggs.html","title":"This Week's Recipe: Wok Fried Eggs"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/SBVbUllvuuI\/AAAAAAAAAQM\/dw61apPnd4o\/s72-c\/IMG_2539.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}}]}});