To make lime leaf paste, combine all ingredients in
garlic, oil, chili sauce and lime juice until smooth. Stir in
he chilli pieces and .halfed lime leaf. Simmer a further 10 minutes
Peel and devein shrimp, leaving tails intact. Reserve 1/2 of the shrimp shells. Heat oil in medium saucepan on medium heat. Cook shrimp shells, laksa paste, garlic, lime leaf, turmeric and onion, stirring, until fragrant. Add coconut milk and 2 cups water; bring to a boil. Reduce heat to low; simmer, covered, for 10 mins.
Strain through sieve into large bowl; discard solids. Stir in lime juice and fish sauce.
Divide laksa into shot glasses. Place a shrimp over rim of each glass and top with a cilantro leaf. Serve warm.
In a warm pan, add the oil and fry the onions until softened.
Add the lime leaf, garlic, mustard seeds and stir for a minute.
Add the raisins and all the preserved lemon and fry for a further minute.
Add the curry powder, carrots, stock and honey and stir through and bring to the boil, place on a lid and simmer gently for 30 minutes.
When simmered remove the lime leaf. Serve curry with the carrot chunky or roughly blend with a hand blender.
Heat oil and saute eggplant for 5 mins. Add tomatoes and saute for 2 mins. Remove from pan and drain on paper towels. Add coconut milk then add curry paste and simmer for 6 mins. Add kaffir lime leaf and fish and simmer over low heat for 5 mins. Return eggplant and tomatoes to pan, add cilantro and heat through. Season and add lime juice, to taste.
For the dressing, place the chili pepper, garlic, cilantro and pepper into a mortar. Season with salt and pound with a pestle until smooth. Stir in the lime juice.
For the crab salad, place the crab, lime leaf, lemongrass, chili pepper, herbs and bean sprouts into a large bowl and toss with the dressing.
Divide the crab salad among 4 serving plates. Garnish with trout roe.
ilk, fish sauce, lime juice, sugar and lime leaf. Bring to a boil
ugar, 1 cup water, the lime leaf, and the cardamom pod; bring
Combine fish, citrus peels, sweet chili and fish sauces, lemongrass and lime leaf in medium bowl.
Heat half the oil in wok on high heat. Stir-fry fish until cooked. Remove from wok.
Heat remaining oil in wok. Stir-fry onion until soft. Add hoisin sauce, gai lan and bamboo shoots, stir-fry until gai lan wilts. Return fish to wok; stir-fry until heated through. Season to taste.
Stir in sweet potato and lime leaves; cook and stir until
Heat oil in large saucepan on high heat. Cook chicken, in batches, until lightly browned. Remove from pan.
Add curry paste to pan and stir until fragrant. Return chicken to pan with stock, coconut milk, chopped chili pepper and lime leaf; bring to a boil. Reduce heat to low; simmer, uncovered, for 30 mins, skimming fat from surface occasionally.
Add vermicelli; cook, uncovered, until vermicelli is just tender. Stir in sugar, lime juice and fish sauce.
Serve soup sprinkled with bean sprouts, mint, sliced chili pepper and lime.
rice wine, ginger, salt and lime leaf in a 4L Dutch oven
amboo shoots, chilies, fish sauce, lime leaf and sugar, stirfry until steak
Place the lime leaves, garlic, chili pepper, galangal,
Process chili, garlic, lemongrass, shallots, galangal, cilantro root, lime leaf, and ground white pepper in a food processor until smooth, adding just enough water to make a paste.
Add coriander, nutmeg and cumin. Process to combine.
Wrap shrimp paste in foil and cook in a dry skillet on medium for 2 minutes each side. Add to paste mixture with peanuts and process until smooth.
until thickened slightly. Stir in lime leaf then remove from heat.
Arrange fish on individual serving plates.
In a small bowl, whisk together soy sauce, juice, fish sauce, sesame oil, ginger, lime leaf, chili and sesame seeds. Season to taste.
Arrange orange segments and herbs over fish. Drizzle with dressing. Serve.
Heat oil in a large saucepan over medium heat. Cook onion 5 mins, until soft and golden. Add garlic, chili, turmeric, garam masala and lime leaf; cook 1 min, until fragrant. Add potato and 1 cup water, cover and cook 15-20 mins, until potato is tender.
Reduce heat to low and add cabbage, beans and coconut cream. Cook, covered, 10-15 mins, or until beans are tender. Stir in cilantro. Serve with steamed rice.
Remove the inedible portions of the squid.
Wash well.
Score the flesh in a fish-scale pattern.
Cut into pieces one inch wide and 2 inches long.
Immerse the squid in boiling water until done.
Drain.
Mix the fish sauce and lime juice together.
Add the lemon grass shallot, kaffir lime leaf and chillies.
Stir very gently to avoid bruising.
Add the squid gently in the sauce and then put the squid and sauce up on to a plate.