I often keep a batch of this strained stock in the freezer – by adding fresh ingredients each time and enough water to bring the stock up to 3 litres, the flavour becomes more nuanced.
Recipe Category: Ginny Grant Issue 188
I used kingfish for this poke (pronounced poh-kay), but I also like kahawai, trevally or salmon here too. Feel free to use store-bought shichimi togarashi instead.
Fry breads are one of the simplest of breads and are found worldwide, from the youtiao of China, bannock of Scotland, or sopadillas of Mexico and South America. Some may be yeasted or include a raising agent, but they all use basic ingredients and are prepared with a minimum of fuss. This recipe is based on a fairly standard ratio for fry breads, but enriched with a little extra butter. Here I’ve made them into doughnuts with simple passionfruit and honey syrup. I used a delicate beechwood honey for the syrup and frozen passionfruit pulp, but do use fresh passionfruit if available. Each passionfruit has approximately 2 tablespoons pulp. These are best eaten on the day they are made.
Paua is such a treat when you can get it, although mincing it can be a bit of a fiddle. However you can find frozen pre-minced paua in seafood stores. Here the flavourings are kept fairly simple. Don’t overdo the horopito – the warm citrus notes can give quite a camphor-like taste when used in excess.
Turnip cake (law bok gow) or more accurately radish cake, is a popular component at yum cha venues and is especially popular at Chinese New Year. Normally it would have dried shrimp and/or Chinese sausage added to the mix. Steamed then fried and served with a chilli sauce or hoisin-based sauce and eaten as is, it’s a deliciously simple dish. I thought it would be a brilliant component for a vegetarian bao.