Eat the World – Part 14

Week 11 – Cambodia

ETW 13 Cambodia

I had a recipe for Cambodia and it looked great, reminiscent of Vietnamese pancakes, yet different enough to warrant an attempt for Eat the World. Turns out the batter was a disaster and multiple attempts to redeem it failed. Oh no…

With inspiration from the recipe, along with another for Manor Kho To Hu (Caramelized Pineapple And Tofu), I managed to turn things around and concocted the below Cambodian rice noodle salad, which came together well with many textures and flavours and worked as both a warm dinner and cold lunch the next day.

All three recipes are below for your cooking pleasure and peril.

Cambodian rice noodle salad

Ingredients (serves 2)

• 200 gr rice noodles
• 2 tablespoons oil
• 200 gr firm tofu, crumbled
• 1 carrot, diced
• ¼ pineapple, diced
• 2 tablespoons oyster sauce
• 1 cups mung bean sprouts
• 2 cups shredded lettuce
• 1 cucumber, peeled and sliced
• ½ cup Vietnamese mint leaves
• Roasted peanuts, to serve

• 2 tablespoons fish sauce
• 3 tablespoons fresh lime juice
• ½ tablespoon sugar
• ¼ teaspoon salt


1. Pour boiling water over rice noodles, cover and stand for 5 minutes, or until tender. Drain and set aside.

2. Heat oil in frying pan over medium-high heat. Add tofu, carrot and pineapple and cook for 5 minutes, or until tofu and pineapple start to brown. Add oyster sauce and bean sprouts and cook for 1 minute.

3. Combine noodles, tofu mix, lettuce, cucumber and mint. For the dressing, stir all ingredients until sugar and salt dissolve and pour over noodle salad. Serve with roasted peanuts.

Num Ta Leng Sap (Khmer Vegetarian Pancake)

Ingredients (6 large pancakes)

• 8 large cos lettuce leaves
• Cucumber, peeled and sliced
• Bunch of fresh mint leaves

Pancake batter
• 1 cup rice flour
• 2 tablespoons cornflour
• 1 cup coconut milk
• 1 ½ cups water
• 1 teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon turmeric powder
• 2 spring onions, chopped
• oil, for frying

• 2 tablespoons oil
• 300 gr firm tofu, mashed
• 1 cup diced jicima
• 2 tablespoons mushroom sauce
• 2 cups bean sprouts

Dipping sauce
• 1/2 cup fish sauce
• 3 tablespoons fresh lime juice
• 1 garlic clove, crushed
• 1 small shallot, finely diced
• 1 tablespoon sugar
• 1 teaspoon salt


1. Combine rice flour and cornflour in a bowl. Create a well and pour in coconut milk and water. Stir to combine to batter consistency. Add sugar, salt, turmeric and spring onion and stir to combine. Set aside.

2. Heat oil over medium-high heat. Add tofu, jicama and mushroom sauce and cook for 2 minutes. Add bean sprouts, stir then remove from heat. Set aside.

3. Heat a non-stick frypan over medium-high heat. Add a tiny bit of oil, then pour a ladle of batter into the pan, moving it around to spread out and become thin. When bubbles start to appear, spoon some filling onto the middle of the pancake. Cover the pan for one minute. Fold pancake in half while still in the pan. Remove pancake and repeat with remaining batter and filling.

4. For the dipping sauce, combine fish sauce, lime juice, garlic, shallot, sugar and salt.

4. To eat, wrap a portion of pancake inside a lettuce leaf with cucumber and mint. Dip in sauce, or pour it over.

Manor Kho To Hu (Caramelized Pineapple And Tofu)

Ingredients (serves 4 as side)

• 200 gr hard tofu, diced roughly or crumbled
• ½ pineapple, diced roughly
• 2 tablespoons mushroom sauce
• ½ cup water
• 1 clove garlic, minced
• 1 teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 green onion, diced
• A handful of fresh coriander, chopped


1. Add tofu, pineapple, mushroom sauce and water to a saucepan over medium-high heat. Cook for 5 minutes, then add sugar, salt, pepper and onion. Stir to combine and cook, uncovered, until the water has reduced as much as possible. Top with coriander.

Week 12 – India

I’ve said it many times before – I love Indian cooking. With ingredient lists that leave you blurry eyed, you know Indian dishes are going to be sensations even when they’re still on the page.

Taking inspiration from Ragini Day’s Spice Kitchen, I pulled together the two recipes below, each showing a wildly different Indian style. The latter dish incorporates the freshness of lime and coconut on fish wrapped in banana leaf. It’s a zesty meal that feels a world away from the more obviously Indian chicken korma. That’s not to take anything away from the korma, though. This is spice heaven and a dish that only gets better when left in the fridge overnight.

Chicken korma

ETW 15.1 India

Ingredients (serves 4)

• 5cm piece of ginger, peeled and chopped
• 3 garlic cloves, chopped
• ½ teaspoon milk
• Pinch of saffron
• 2 tablespoons ghee
• ½ teaspoon chilli powder
• 4 green cardamom pods, bruised
• 1 cinnamon stick
• 3 cloves
• 1 whole dried chilli
• 1 onion, chopped
• ½ teaspoon turmeric
• 2 teaspoons ground coriander
• ¼ yogurt
• ½ teaspoon salt
• 6 boneless chicken thighs, chopped into 5cm pieces
• ½ cup sour cream
• ½ cup almond meal, or ground almonds
• Roasted cashew nuts, to serve
• Sultanas, to serve


1. Combine ginger, garlic and 1 tablespoon of water in a blender and blitz to a paste. Set aside.

2. Heat milk in tiny dish in microwave for 5 seconds. Add saffron to infuse. Set aside.

3. Heat ghee in a heavy based saucepan over medium heat. Add chilli powder, cardamom, cinnamon, cloves dried chilli and onion and cook for 10 minutes. Add ginger and garlic paste and cook for 2 minutes. Add turmeric and ground coriander and cook for 1 minute. Stir through yogurt and salt for 1 minute. Add chicken, cover, reduce heat to low and cook for 30 minutes.

4. Add saffron infusion, sour cream and almond meal and combine well. Cover again, reduce to very low and cook for 10 minutes. Rest for 15 minutes, covered, before serving with white rice, cashews and sultanas.

Coconut and coriander fish (serves 2)

ETW 15.2 India

Ingredients (serves 2)

• 2 fillets barramundi
• 2 pieces of banana leaf, big enough to wrap fish
• 100 ml white vinegar
• 2 tablespoons canola oil
• Lime cheeks, to serve

• 2cm piece of ginger
• 1 clove garlic
• ½ cup desiccated coconut
• 1 long red chilli
• 1 teaspoon ground cumin
• Juice of 1 lime
• ½ cup coriander leaves


1. To create the paste, add all ingredients to a blender and blitz until well combined – a thick paste consistency.

2. Preheat oven to 180C. Place each piece of fish on a piece of banana leaf. Coat in a thick layer of coconut paste, then wrap leaf around fish and fasten with a wooden skewer or toothpicks.

3. Combine vinegar and oil in a shallow baking dish. Place wrapped fish into dish and bake for 15-18 minutes, or until fish is cooked through.

4. Serve with white rice and lime cheeks.

Week 13 – Nepal

ETW 14 Nepal

This Himalayan soup may appear subtle, but it builds a strong set of flavours – robust and memorable. The tomato used in the paste is the lead in this dish, while the spices are great compliments. It’s a quick, easy and warming addition to the midweek repertoire.


Ingredients (serves 4)

• 1 tablespoon vegetable oil
• 4 cups chicken stock
• 300 gr chicken thigh fillets
• 300 gr rice noodles
• 1 carrot, sliced into matchsticks
• ½ red capsicum, thinly sliced
• Juice on 1 lime
• Coriander leaves, to serve

• 1 onion, chopped
• 2 garlic cloves, chopped
• 2cm piece of ginger, chopped
• 1 teaspoon ground cumin
• ½ teaspoon turmeric powder
• ¼ teaspoon ground Sichuan pepper
• 1 long red chilli, seeded and chopped
• 3 tomatoes, chopped


1. To make the paste, combine all ingredients except the tomatoes in a blender and blitz until combined. All tomatoes and continue blitzing until a smooth paste forms.

2. Hear vegetable oil in saucepan over medium heat. Add paste and cook for 12 minutes.

3. Meanwhile, pour boiling water over rice noodles, cover and stand for 5 minutes, or until tender. Drain and set aside.

4. Pour chicken stock into saucepan with paste. Bring to the boil, then reduce to simmer and cook for 15 minutes.

5. Add chicken thighs to saucepan, ensuring they are covered by liquid, and cook for 10 minutes. Remove chicken and set aside to cool slightly, before shredding into pieces.

6. Add carrot and capsicum to saucepan and cook for 2 minutes. Stir through lime juice.

7. Divide noodles among serving bowls. Top with portion of shredded chicken then ladle over soup and vegetables. Top with coriander leaves.

Week 14 – Afghanistan

ETW 16.1 Afghanistan

This recipe is a labour of love, but it’s easily one of my favourites so far this year. Having tried to make dumpling wrappers for Eat the World (China) last year, I was more than happy to purchase the gow gee wrappers. These are available at Asian grocers and are great – they’ll stretch and mould as you like and don’t easily break.

The filling is very basic, but it comes out really flavourful. If you leave the meat mix for a little while to cool down, it will harden up and be easier to form in the centre of each dumpling. As for the sauce, cook it for as long as it needs – the peas are going to be way better if they’re nice and mushy.

ETW 16.2 Afghanistan

Afghan mantoo

Ingredients (serves 4)

• 300 ml plain yoghurt
• 2 garlic cloves, crushed

• ~ 35-40 gow gee wrappers
• Dried mint
• Chilli powder

• 1 tablespoon olive oil
• 400 gr lamb mince
• 3 large onions, diced
• 1 tablespoon coriander powder
• 2 teaspoons ground black pepper

Split pea sauce
• 250 g yellow split peas
• 1 tablespoon of oil
• 2 onions, diced
• 2 garlic cloves
• 3 tomatoes, diced
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 3 tablespoons olive oil


Soak the split peas one day ahead

1. Add crushed garlic to yogurt. Set aside.

2. Heat 1 tablespoon oil over medium-high heat. Add lamb mince and onions and cook until meat is brown and onions are soft. Add coriander powder and pepper and cook for 1 minute. Set aside to cool.

3. Start on split pea sauce. Heat oil in pan over medium heat. Add onion and garlic and cook for 5 minutes. Add tomato and tomato paste and combine. Add soaked split peas and 1 cup of water, cover and cook for 1 hour, or until soft. Season to taste.

4. While the sauce is cooking, prepare dumplings by topping each gow gee wrapper with a spoonful of lamb and onion mix. Wet the edge of the wrapper, fold over to seal and then wrap the corners in together. Place dumplings in a greased bamboo steamer (you can use baking paper with holes instead of greasing with oil) and steam for 25 minutes.

5. Smear garlic yogurt onto a plate. Top with dumplings, add a little more yogurt, then top with split pea sauce and sprinkle with dried mint and chilli powder.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s