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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Jaew bong


You'll need

10 large red shallots, coarsely chopped 8 garlic cloves, coarsely chopped 20 gm (4cm piece) galangal, coarsely chopped 1 piece fermented salted mackerel (about 60gm), rinsed 8 dried long red chillies, soaked in warm water overnight, drained 3 long red chillies 4 kaffir lime leaves, torn 30 gm tamarind pulp, dissolved in 80ml hot water, strained (solids discarded) 2 tbsp fish sauce, or to taste 20 gm light palm sugar, crushed 1 tbsp vegetable oil To serve: snake beans, cabbage, boiled quail eggs, Thai basil, baby cucumbers and preserved banana blossoms

Method

  • 01
  • Roast shallot, garlic and galangal in a wok over medium-high heat until fragrant, tender and caramelised (10-15 minutes).
  • 02
  • Meanwhile, cover fish with water in a saucepan and bring to the simmer over high heat, cook until fish begins to break apart (1 minute). Drain, discard bones and skin and transfer to a food processor.
  • 03
  • Add chillies, lime leaves and roasted ingredients and process to a paste. Add tamarind liquid, fish sauce and palm sugar and process to combine.
  • 04
  • Heat oil in a small frying pan over medium-high heat, add paste and fry until fragrant (5-10 minutes). Cool, then serve with accompaniments.

This is a spicy and pungent chilli dip; it can be served with steamed fish or grilled meat, raw or cooked vegetables or even steamed sticky rice. Frying the dip isn't traditional, but it helps release the flavours. You'll need to begin this recipe a day ahead.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Feb 2011

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