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Recipes
Ingredients
- 1 Nori sheet (sushi sheet)
- 1 medium red onion
- 3 garlic cloves
- 40g ginger peeled
- 3 fresh chillies
- 1 lemongrass stalk or a measured tsp from a jar of chopped lemongrass
- 1 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbs vegetable or canola oil
- Broth
- 1 tbs vegetable oil
- Laksa paste
- 1 tbs fish sauce (if using my laksa paste option)
- 6 cups vegetable stock
- 1 tsp salt
- 1 tsp sugar
- 400ml coconut milk
- Juice of 1 small lime
- Toppings
- 1 pkt Udon noodles
- 1 pkt Vermicelli noodles
- 1 cup bamboo shoots
- 1 carrot shaved
- 1/2 cup corn kernels
- 1 cup broccoli chopped
- 1 cup green beans
- Additional toppings that you can mix and match with
- 1/2 cup sliced capsicum
- 1 pkt fried tofu
Laksa Soup
Method
- Melt the butter in a large pan on medium heat. Add the onions and gently fry for a few minutes. Then add the garlic and pepper followed by the arborio rice and sauté until well coated.
- Poor in the wine and gently fry on medium heat until absorbed. Add a small amount of the stock to the rice and cook till absorbed. Continue to repeat this step until all the stock has been absorbed by the rice.
- Stir in the parmesan cheese.
- Spread onto a tray and allow to cool in the fridge for a few hours. You can leave it overnight.
- Fry the mince and drain the fat. Make my Napolitano sauce* and add the cooked mince and peas. Gently cook on low for a at least an hour.
- When the rice is ready, take a handful and shape into a ball. Using your fingers and thumb make a cavity and shape into a cup. Add the Bolognese sauce and then the mozzarella cheese. Put down and shape a base with the rice. Seal up the arancini ball and shape into a cone like shape. Repeat until all the rice has been used. Refrigerate for 3 to 4 hours.
- When you are ready to cook, mix the flour and water in a bowl to make the batter. Add both the breadcrumbs and flour into separate bowls.
- Heat oil in a pan or deep fryer.
- Coat the arancini in the flour and then dip into the batter mix and then roll in the breadcrumbs. Make sure you fully cover the arancini at each step. Continue until all the balls are ready to fry.
- Cook the balls in the fryer making sure they don’t stick to the bottom and all sides are cooked.
- Turn out on to a paper towel.
- They are now ready to serve.
It is now ready to serve!!!
Bon Appetite
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