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Old 22-01-2007, 14:51   #31
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I invented this dish last night after a succesful abalone hunting foray
Weyalan’s Abalone & noodle stir fry
Ingredients
4 or 5 abalone, in the shell, preferably alive, prepared as per instructions below
5 garlic cloves, chopped
1” ginger, finely chopped
1-2 large green chillis, chopped
1 bunch fresh coriander (separate the chopped stalks from the leafy part)
2 carrots, sliced into juliennes
1 bunch spring onions, chopped (separate the white parts from the green)
6 mushrooms, chopped
1/2 a red capsicum, finely chopped
2 limes, juiced
2-3 tblspoons fish sauce
1 tblspoon soy sauce
1 tblspoon palm sugar
800g “fresh” Hokkien noodles
1/2 a glass of white wine
4-5 tblspoons sesame oil

Preparing the abalone
Put the abalone, in the shell, in the freezer for a couple of hours, then shuck, clean and lip them. Slice the abalone thinly (1-2mm) and place in a bowl with the juice of 1 lime
Method
Combine the coriander stalk, ½ the garlic and ginger in mortar and pestle and pound to a pulp. Heat 3 tablesppons of sesame oil in a wok on a high heat. Add the white parts of the spring onion (retain green parts), carrots, mushroom, chilli and capsicum and stir fry for about 1 minute. Add the coriander / ginger / garlic pulp and continue to stir and fry stirring continuously.
In a separate large pan, warm the wine to almost boiling. Add the palm sugar. When stir fry is almost cooked, add the noodles to the wine. Transfer the stir fry into the noodle pan. Pour in the fish sauce, soy sauce and remaining lime juice Add the remaining oil to the wok and fry the abalone with the remaining garlic. It is best to fry the abalone in 2 or 3 batches so that you keep the wok good and hot… if you do fry in batches, you will need to split your oil so that you can add some more for each batch). The abalone will only need about 30-60 seconds per batch and can then be combined into the noodle pan. Add the chopped coriander leaves, stir well and serve.
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Old 23-01-2007, 17:57   #32
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Ya know, you can't beat my mother's corned beef recipie and you can find corned beef ANYWHERE! Saute onions and garlic then throw in the corned beef with water. Fix a pot of rice. Serve the corn beef hash over the rice and my 15 year old is happy, my hubby is happy (sort of) and nobody complained! Ok. It was a last resort and not too nutritous, but none the less tasty. Ok. The Cook Islands were not very plentiful with veggies but Survivor was there taking all the good stuff!
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Old 22-06-2021, 04:03   #33
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Re: Cruising Cuisine

Plain Weetbixs.
Stows long. Doesn't weigh much. Fills you up. Can top with peanut butter, jam, whatever.
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Old 22-06-2021, 18:35   #34
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Re: Cruising Cuisine

Quote:
Originally Posted by CruiseN View Post
Plain Weetbixs.
Stows long. Doesn't weigh much. Fills you up. Can top with peanut butter, jam, whatever.


This is the most easily understood post you’ve ever made that I have read.
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Old 23-06-2021, 02:26   #35
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Re: Cruising Cuisine

Quote:
Originally Posted by AKA-None View Post
This is the most easily understood post you’ve ever made that I have read.
You're welcome.
If eating from plastics we'd stay below deck. Incase gust took rubbish that'd easily hide in grid overboard.
Was just bumping thread. I like food too.
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Old 26-06-2021, 09:14   #36
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Re: Cruising Cuisine

This recipes for a Vietnamese dessert Che Ba Mau.
INGREDIENTS

MUNG BEAN LAYER
1c dried split mung bean

Approx 3 -4 cups water
4-5 tsbp sugar

PANDAN JELLY LAYER,

1 tbsp 100% agar agar powder (Telephone brand)
2 c water
¼ tsp pandan extract
3 tbsp sugar
Container to chill jelly I use 6x8, round is fine.

RED BEAN layer
1 15 oz can kidney beans
4-5 tbs sugar
1 cup water

COCONUT SAUCE
1 15 oz can coconut cream
3 tbsp sugar
⅓ tsp salt
1 tsp cornstarch

Ice (optional)

INSTRUCTIONS

MUNG BEAN LAYER
*adjust cook time and water amount to preference, i go for lumpy with a slight chew(Not mush)
Rinse and add 1 cup split mung beans to a pot
Add 3 cups water, bring to boil, reduce to just above simmer. *cover 10 min, remove lid keep off.
Add water if needed. Start checking tenderness in 15 min
When tender, drain all but 1/8-1/4 of liquid
Add sugar, use soft spatula to incorporate and mash to preference.
Set aside to cool.

Red Bean Layer
Drain beans rinse well
Disolve 4-5 tbs sugar w/ 1 cup water
In suitable container
Soak bean in syrup., chill if possible

PANDAN JELLY LAYER
In a saucepan bring water to a boil turn burner off. add sugar then agar agar powder. Mix well. Add pandan extract. Mix well, pour into container, let cool,
Place in fridge. Should set in 1 hour.
* The pandan jelly should be firm to the touch, easily removes from container by running a knife along sides, invert onto cutting surface. 
Cut the jelly into your preferred shape to eat. I prefer small bite-sized squares or thin strips. Keep chilled.

COCONUT SAUCE
In a saucepan, combine coconut cream, sugar, and salt over medium heat.
Whisk in corn starch. Cook for one to two minutes on medium. **see hints below* don’t scald.
Remove from the heat transfer into container to cool. Chill in the fridge until time of assembly. 


ASSEMBLY
fridge all the layers at least 30 minutes before assembly to keep everything cold, optional.
I don’t specially make ice for this. Ice enhances, crush/shaved is best.
Layer ingredients:ie, ice (if used), mung beans, red beans w/some liquid, pandan jelly, coconut sauce. You can add mini layers of ice in between to make it extra cold, breaks up the beans. If there’s no ice add a few tbs of cold water.
When combining I go for a “runny slurry” or thinner milk shake consistency,
Mix, enjoy.

Helpful hints:
1 small bag of agar agar = 3-4 uses
1 vial pandan extract = approx 15 uses. **can also add to certain types bread when baking**(soft, light, with bite, thick slice) done in SW Asia. Particularly Malay and Singapore.
save space by assembling into 2 32 oz containers w/ lids. To cut down steps, I leave the pandan jelly to chill. When assembling, cube it in the container, I try for 1/2” cubes.
make before heading out, and save some water.
corn starch is easier to incorporate by dissolve in 1 tbs warm water, (spoon water from simmering beans)
fresh pandan leaves aren’t practical onboard. Re: extract, its artificial, I know. A little goes along way, this is one I decided to let “pass”.
split/washed mung beans, organic is best. Read the label. Some brands add coloring.
Unfortunately, Amazons likely to be the best source for extract, agar agar powder, and mung beans.
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