WE'RE OFF FOR 10 WEEKS!

Wow... Strong people!

Rambuttans

Here's a cute idea I found on the net for how to use these as a topping for pancakes or waffles (could use canned or fresh lychees if you can't get these). Tropical flavours!

7 whole rambutans
1 tsp vanilla essence
½ cup coconut milk
3 tbsp unsweetened shredded coconut

1) Dry roast the shredded coconut in a pan on medium heat for about 30 seconds till the coconut shreds turn golden/brown and release a wonderful aroma. Set aside.
2) Cut the rambutans in the middle and peel the skin. Remove the pit from the fruit centre.
3) Combine coconut milk, rambutan and vanilla essence in a blender and blend the mixture for about 20 seconds. You want to have rambutan pieces in the sauce so if they have turned into a puree then add small pieces of cut rambutan to the pureed sauce.
4) Serve with pancakes or waffles.
5) Sprinkle the dry roasted coconut on top.

Woven tray... Clever tumas!

 

Feeling thirsty?

Curry night

I've had some success growing Thai basil here, so just had to have a curry night to try it out...

Thai basil 

Thai Beef Curry with Thai Basil

Happy with basil and the curry was delish!

Red Thai Beef Curry

INGREDIENTS

500g chuck steak
2 tablespoons peanut oil
1 brown onion, sliced
3 garlic cloves
2 teaspoons ginger
2 teaspoons lemongrass, sliced thinly
2 tablespoons red curry paste
1/2 teaspoon beef stock powder
1 cup water
1/3 can coconut cream
1 teaspoon fish sauce
lime juice
2/3 can coconut cream
1 teaspoon sugar
ripped Thai basil

 

DIRECTIONS

1. Heat half the oil in a large fry pan and cook beef in batches until browned all over, set to one side and wipe pan clean.
2. Heat the remaining oil in the same pan, cook onion and garlic until onion softens, add ginger, lemon grass and paste cook until fragrant. Return beef to pan with water, stock, sugar and first amount of coconut milk.
3. Bring to boil, reduce heat and simmer covered for 2 hours. Uncover and cook for a further 45 Minutes or until beef is tender and thickened.
4. Finally add the lime juice, fish sauce, remainder of coconut cream and basil, cook stirring until heated through.
5. Serve with Thai fragrant rice such as Jasmine and limes to squeeze over.