Cook the noodles according to the manufacturer’s instructions then drain them and set aside
Heat the oil in a wok or a large non-stick frying pan over a high heat, add the garlic, red chilli and lime zest, fry for about 30 seconds, or until it becomes aromatic
Add the chicken and stir-fry for 2 minutes. Add a drop of water to stop the spices burning. Cook for a further 2 minutes, until the liquid has disappeared and the chicken completely cooked
Add the prawns, half of the spring onions and half of the beansprouts followed by the drained noodles and mix through. Stir in the lime juice, fish sauce, Essential Cuisine Aromatic Stock Base and brown sugar and cook for two minutes
Pour in the beaten eggs and mix through the noodles until just cooked. Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, and the remaining spring onions and bean sprouts
Mix the flour and cornflower together to make the first coating, dust the chicken shaking off the excess. This coating will enable the batter to stick to the chicken
To make the batter, mix the dry ingredients together and blend together with the water until a texture of double cream is achieved
Dip the chicken in the batter and allow any excess to drip off over the bowl before carefully placing in the hot oil. Fry for 8-10 minutes, ensure the chicken is cooked, however the batter should be light in colour, drain on kitchen paper
Turn the fryer up to 190°C and re-fry the chicken for a further 2 minutes or until golden in colour and crisp. Check the chicken is thoroughly cooked through and heated to required core temperature
Mix the honey and Essential Cuisine Master Stock Base together and rub the marinade all over the pork (this can be done the day before). Refrigerate pork until required
Pre-heat oven to 140°C. Place pork in a suitable tray and add the ginger, onion, garlic and water. Cover with foil and cook for approximately 3 hours or until thoroughly cooked, basting occasionally with the cooking juices
Once the pork is cooked, remove from the oven to rest. Strain off the cooking juices into a suitable pan removing the aromas. Gently reduce the cooking juices by two thirds
Boil the rice in salted water to manufacturer’s instructions, drain when cooked
While the juices are reducing shred the pork on a suitable tray and pour the reduced cooking juices and thoroughly mix with the pork
To serve place portions of pork, rice, lettuce, kimchi, radish, carrots and spring onions on a suitable platter
Heat the sesame oil in a suitable wok over a medium heat, add the carrots and stir fry for 2-3 minutes. Add the courgettes, beansprouts, bamboo shoots, water chestnuts mushrooms and greens and cook for a further 2-3 minutes until the vegetables begin to soften
Stir in the rice, soy sauce, Essential Cuisine Master Stock Base, water, spring onions and black pepper, fry for 4-5 minutes or until the rice is heated through to the required temperature
n a separate frying pan heat the oil over a medium heat, fry the eggs turning once ensuring the yolk is runny
Serve the rice dish in warmed bowls and top with the fried egg
Garnish with shredded kaffir lime leaf and red chilli
Boiled jasmin or basmati rice, to serve
Make the spice paste by blending the onions, garlic, ginger, turmeric and chillies in a food processor with a splash of oil
On a medium heat, add the oil and paste into a suitable pan and fry the paste until it starts to darken and become fragrant. Add the cinnamon sticks and cardamom and fry for a further minute
Add the meat to the pan and fry in the paste, continually stirring until meat begins to brown. Pour over the coconut milk, tamarind, lime zest and Essential Cuisine Aromatic Stock Base, bring to a gentle simmer and cook for one hour and half or until the meat is tender and the sauce is reduced and rich
When the rendeng is ready, stir in the toasted coconut, mixing well
1 pack (about 20 sheets) filo pastry, thawed overnight in the refrigerator
1 cup melted clarified butter
Position racks in the top third and centre of the oven and preheat the oven to 350°F (177°C). Line two large rimmed baking sheets with parchment paper.
To make the filling: Mix the Monterey Jack cheese, feta, ricotta salata, dill, mint, parsley, eggs, and pepper together in a large bowl.
Unroll the filo and stack on the work surface. Cover the filo with a sheet of plastic wrap and a damp kitchen towel to keep it from drying out.
Keeping the remaining filo covered, place a filo sheet, with the short side facing you, on the work surface. Using a soft pastry brush, gently brush the filo with melted butter. Using a pizza wheel or a sharp knife, cut the filo into thirds lengthwise.
Place a teaspoon of the filling on the bottom of one strip, about 1” from the bottom and slightly off centre. Starting at the right bottom corner of the strip, fold the filo over to cover the filling to meet the opposite long side of the strip. Lightly press down on the filled filo to spread the filling.
Fold the filo up, then over to the other side, continuing in a “flag-folding” fashion to form a filled triangle-shaped borag. Transfer to a prepared baking sheet. Repeat with the remaining two filo strips. Continue with the remaining filo, filling, and butter, placing the borags about an inch apart on the baking sheets.
Brush the tops of the triangles with more melted butter. Bake until the borags are golden brown and crisp, about 15 minutes.
Mix the water, flour and salt in a bowl to form a dough. Knead until smooth then cover in cling film and rest for 1 hour in the fridge.
Meanwhile chop the diced chicken thigh small until it like mince, add sliced spring onions, madras paste, coriander, garlic and ginger. Mix well and put aside.
Split the dough into about 12/15 20g sections, hand roll them into balls.
Roll out each ball until very thin.
Place a dessert spoon of chicken mix in the middle, wrap the pastry around and crimp the pas-try together at the top until the meat is sealed in.
To Cook, use a traditional Bamboo steamer- place the momos in the top with the lid on and place over a pan of boiling hot water (you can also use a normal metal steamer or your oven if it has a steamer setting).
Heat 100ml of coconut water until tepid. Whisk in the yeast and honey, then leave to stand for 15 minutes. Mix with the coconut milk, then pour it into the rice flour in a large bowl. Whisk until you have a smooth batter. Cover with cling film and leave for 3 hours or overnight in the fridge.
Add the last 100ml coconut water to the bowl and whisk well. Season with salt. Leave to stand for 15 mins before using. It should be thinner than a traditional pancake batter.
Prepare the salad.
Traditionally, the hoppers are cooked in a small, high-sided wok, but you can use a nonstick frying pan instead. Heat your pan, then, as it heats, dip into the oil with a piece of kitchen roll or cloth and use it to briskly rub around the pan. Slowly pour a ladleful of the batter into the pan, tilting it so the batter cooks up the edges of the pan and is distributed in a thin layer.
Quickly crack an egg into the base of the pan and cover. Leave to cook for 2.5 minutes, or until the egg is just cooked and the edges of the pancake are starting to brown. Run around the edges with a palette knife and ease onto a plate. Serve with the salad and eat! (Repeat with the remaining mixture and eggs to create more hoppers)