chilies, garlic, ginger, shallots, cumin and half the fish sauce into
In a medium bowl, combine lime zest and juice and garlic. Add fish. Cover and chill for 10 mins.
Thread fish and pepper alternately on to skewers. Season to taste.
Spray a grill pan with oil and heat over a high heat. Cook skewers for 2-3 mins each side or until cooked through. Serve with rice and lime wedges.
Crush lemongrass and cilantro roots with a mortar and pestle. Add turmeric, ginger, cumin, palm sugar and fish sauce. Grind to combine.
Heat oil in a saucepan over medium-high heat. Saute paste for 2 mins, or until fragrant. Add onion and cook for 3 mins. Add coconut milk and fish stock. Bring to a simmer then add fish. Reduce heat to medium, cover and poach fish for 4 mins. Add Chinese cabbage and cook, covered, for 4 mins, or until tender.
Garnish fish with cilantro leaves and green onions. Serve with steamed rice and lime wedges.
Arrange 4 spring onions, 1/2 the ginger and 1/2 the cilantro in the base of a steamer basket. Top with fish, cover and place over a saucepan of simmering water. Steam for 5 mins, or until fish is opaque and flakes when tested with a skewer.
Meanwhile, heat peanut oil and sesame oil in a small saucepan. Transfer fish to a warm serving plate and top with remaining spring onions, ginger and cilantro. Pour heated oil over fish and drizzle with soy sauce. Serve with rice and lime wedges.
Heat oil in large saucepan on medium heat. Saute onion and pepper for 2-3 mins, until softened. Add oregano and spices. Saute for 1 min. Add rice and cook for 2-3 mins, stirring.
Stir in tomatoes. Fill empty can with water and add liquid to rice. Season to taste. Bring to a boil. Reduce heat to low and add kidney beans. Simmer, covered, for 15-20 mins, stirring occasionally, until rice is tender. Fluff rice with a fork.
Garnish with cilantro. Serve with tortilla chips, sour cream and lime wedges.
Heat oil in a large nonstick skillet on medium-high heat. Cook chili peppers and garlic, stirring, until fragrant.
Add the pork; cook, stirring, until cooked through. Add the fish sauce and 1/2 the lime juice; cook, stirring, for 5 mins or until well combined. Transfer mixture to a large bowl; stir in the herbs, onion and remaining lime juice.
Serve with steamed rice and lime wedges.
br>Add onion to pan and cook, stirring, until softened. Add
qual amount of the lemon, lime and ginger, then half the green
hili sauce, ginger, curry paste and lime juice. Pour over fish, cover
use a mortar and pestle to grind garlic, lime juice, mustard seeds
Place beans, carrots and 3/4 cup water in
In a food processor, puree chilies, green onions, cilantro, garlic, lime juice, fish sauce and sugar until smooth. Combine with fish in a bowl.
Heat a large nonstick frying pan. Cook fish until browned on both sides and just cooked through.
Meanwhile, cook vegetables until just tender. Toss with sesame oil and kecap manis.
Serve fish with greens, steamed rice and lime wedges.
Whisk together tomato sauce, Worcestershire sauce, sherry and sugar. Set aside.
Coat beef in 2 tbsp olive oil. Season. Heat a wok over high heat. Cook beef for 30 seconds, or until just browned. Remove from pan and set aside.
Add remaining oil in wok. Stir-fry garlic and red onion for 30 seconds. Add tomatoes and tomato sauce. Bring to a boil then return beef to wok and toss to coat. Reduce heat to medium, cover and simmer for 2 mins. Add spring onions.
Serve with steamed rice and lime wedges.
To make the dressing, mix the lime juice, coconut vinegar, fish sauce, sesame oil and olive oil in small bowl.
Next, assemble the salad in large bowl. Mix together the coconut flakes, green onion chili, ginger, cucumber, mint, cilantro, basil, shallot and lime leaves. Add the crab meat and gently fold in. Pour on the dressing and toss well, then refrigerate for half an hour to allow the flavors to infuse.
Place on serving dishes and garnish with a scattering of fried shallots.
Preheat oven to 350\u00b0F. Grease and line a 2 lb loaf pan.
Beat butter, 1/2 cup sugar, eggs, milk and flour until smooth and creamy. Add lemon and lime zest. Transfer to prepared pan and bake for 35-40 mins, until golden brown and a skewer inserted in the center comes out clean.
Meanwhile, bring lemon juice, lime juice and remaining sugar to a boil. Pierce warm cake with a skewer in several places then drizzle warm syrup over cake. Let cool completely then remove from pan.
Decorate with reserved citrus zest.
Place the shrimp, mozzarella, cilantro, chili pepper and lime peel in a bowl and stir to combine. Season with salt and pepper.
Heat a large oiled skillet on medium heat. Place a tortilla in the skillet. Top the shrimp filling then remaining tortilla.
Cook for 2 mins per side until the tortilla is golden and the cheese has melted. Serve with salsa, sour cream and the lime wedge.
cups boiling stock and the salt and pepper.
Cook uncovered
eat.
Add garlic, shallots and carrot and cook, stirring, for 1
Season chicken with salt, pepper and the cumin. Let stand for 10 minutes.
Meanwhile, in a food processor, puree the cilantro, garlic, jalapenos, onion, bell peppers, and wine with 2 T of the olive oil. Transfer to slow cooker and stir in the stock. Add the chicken and potatoes. Cover and cook on high for 4 hours, shifting the potatoes and chicken and few times, or until potatoes are tender and chicken is cooked through. Season with salt and pepper.
Serve with rice and lime wedges, drizzled with a bit of oil.
LIne bottom and sides of 8-inch springform pan with ladyfingers, rounded side facing out.
Beat cream cheese on lowest speed until smooth. Blend in sugar and chocolate; mix well.
Sprinkle gelatin on top of lime juice in saucepan. Let stand 5 minutes to soften. Stir mixture over low heat until gelatin is dissolved. Blend warm gelatin and lime peel into cheese mixtue then into whipped cream.
Pour into pan. Chill at least 3 hours. Garnish with strawberries and lime slices.