Elftown Herald Cooking
(with
optional coconut sauce)
From [Kaimee]
Ingredients
• 750g pork neck
• 1 tablespoon peanut oil
• 1 tablespoon fish sauce
• 1/2 teaspoon sambal oelek
• 1/4 teaspoon 5 spice powder
• Red capsicum, chopped
• 1 cup Water
• 1/3 cup caster sugar
• 3 green shallots, chopped
• 1 large Onion, sliced lengthways
Optional
• 3 cups coconut cream
Method
1. Cut pork into 3cm pieces. Heat oil in pan, add pork. Cook, stirring, until
browned and tender. Add onion, cook, stirring, until onion is soft; cover pan,
remove from heat.
2. Combine 1/4 cup of the water with sugar in small pan, stir over heat, without
boiling, until sugar is dissolved. Boil, uncovered, without stirring, until
sugar syrup is golden brown. Add remaining water and fish sauce to sugar syrup,
stir over low heat until sauce is smooth, then simmer, uncovered, until sauce is
reduced to about 1/2 cup.
3. Stir caramel sauce mixture into pork in pan with sambal oelek and five spice
powder, simmer, uncovered, about five minutes or until pork is heated through.
Add about 2/3 shallots and the capsicum. If coconut sauce is being made, add it
to the pork at about 1/2 cup at a time until sauce has thickened and turned
syrupy brown.
4. Serve with rice or rice noodles, garnished with remaining shallots.
(side dish)
from [Kaimee]
Ingredients
• 1 /4 butternut pumpkin
• 2 medium size potatoes
• 4 tblspoons sour cream OR 2 cups tblspoons coconut cream
• 1 onion – chopped finely
• Coriander or parsley – desired amount, chopped finely
• Turmeric
• Garam Masala - spice preferred, but 1 /2 tspoon mild paste if necessary
• butter
Method
1. Cut pumpkin into pieces approx 5cm by 2cms (1 inch by 1 /2 inch) and boil in
water on high heat until just tender. Test with fork for tenderness, slightly
soft is preferred. Do not let pumpkin cook until very soft!
2. Slice potato into bite-sized pieces, preferably smaller than the pumpkin.
Heat medium amount of butter in pan and add potato to cook. Turn potato when
golden brown.
3. Chop onion finely and add to potato, allow to cook. Season with 1 /2 tspoon
turmeric and garam masala.
4. Add pumpkin and cream, 1 tblspoon at a time.
5. Cook until cream has blended in entirely and colour has darkened slightly,
add coriander or parsley.
**Serve as side dish with rice meals. Serves 6 easily, amounts may be varied for
desired results. : )
**Fresh chopped coconut added with the coriander, if cooking with coconut cream
is very yummy also. : )
**Honey, chilli and ginger may also be added with cream, for a sweeter version
instead of savoury.
(no
cooking!!!)
from [
hanhepi ]
Ingredients
1 15oz can of PURE PUMPKIN (no spices added)
1/2 tsp ground cinnamon
1/2 tsp (teaspoon) of ground nutmeg
1/2 tsp ground allspice
1 tsp pure vanilla extract
1/2 gallon of non alcoholic egg nog
1/2 pint heavy cream (or whipping cream if you can't find heavy cream)
Method
Open can of pumpkin. Put contents in a large mixing bowl. Add the cinnamon,
nutmeg, and allspice. Mix until the spices are just little specks in the pumpkin
(looks almost like pumpkin pie the way the spices are all mixed in). Now add the
heavy cream a little at a time, mixing thoroughly. Add egg nog a little at a
time mixing well. It should now look like slightly thicker egg nog. Refrigerate
for several hours (or overnight).
It tastes rather like eating a slice of pumpkin pie and washing it down each
bite with a big glass of egg nog.
*Note* The egg nog should be a GOOD brand of egg nog. Do not use the Borden's
caned Egg Nog. (We call that Dog Nog at our house since it is only fit for the
dogs to drink.) If you are unsure which of your local Dairies' egg nog you
should use, a few weeks or days before you make this recipe buy every brand you
can find, so you can taste them. Use the brand you like the taste of best!