A perfect way to idle away an afternoon!

(Sorry no pix and I can't find where Google spirited them away to) 

You know me and food! Well just before Christmas Lindsay and I did a Vietnamese cooking Master class with Otao Kitchen in Richmond. We had a great instructor Dylan who showed us how and then let us make Spring Rolls, Beef in Betel leaves, fish sauce dipping dressing, char-grilled pork skewers, fragrant pork patties with rice noodles and pickled vegetables. All washed down with champers and topped off with coconut tapioca pudding with fresh mango and passion fruit. It was lots of fun and of course you get to eat what you prepare. Absolutely scrumptious! What a way to spend the afternoon - and there was loads left over to bring home.

We were quite impressed with our efforts making spring rolls - chicken and prawn with lots of herbs. And also Betel leaf bundles of marinated beef. We dry-fried them till they were charred. A little cuddly bit absolutely delicious. 
We’re now thinking about a cooking/foodie trip to Vietnam - travelling with an expert to his home town. Would be a yummy trip!

Plum BBQ sauce

Ingredients
10 whole allspice berries
1 cinnamon stick
1/2 tsp whole coriander seeds
10 whole cloves
2 Tbsp olive oil
2 onions, peeled and chopped
6 cloves garlic, peeled and chopped
1.8kg plums, pitted and roughly chopped
1/2 cup apple-cider vinegar
3/4 cup brown sugar, packed
1 Tbsp molasses, golden syrup or honey
1 tsp dry mustard
1/2 tsp dried chili flakes, or 2 fresh hot chili diced
1 Tbsp salt, or to taste
Optional
A generous splash of Worcestershire, fish or soy sauce
3Tbsp Chinese black vinegar

Method
In a large, heavy, nonreactive pot over medium heat, warm the olive oil. Add onions and cook until golden and just beginning to brown. Add garlic and cook, stirring, for another minute or two.
Add plums and cook, stirring frequently, until fruit has collapsed and softened into a chunky puree. Add vinegar, sugar, molasses, mustard, hot peppers, and salt. Put whole spices in a cheesecloth/spice bag and drop into the plum mixture. Add about a tablespoon of Worcestershire or other sauce, if desired.
Bring mixture to a simmer, stirring frequently. Reduce heat to low, partially cover and cook, stirring often, until mixture is thick and smooth. Be careful not to let mixture scorch or stick to the pan. Taste for seasoning, adjusting with more vinegar, sugar, molasses, or salt as needed. Remove and discard spice bag.
Pour into clean glass jars. Let cool, then refrigerate.

Chook's note: add more chili if you like it hot. These sorts of recipes are very forgiving so knock yourself out adding other aromatics or tweaking quantities. It's all about personal taste.
I made half quantity and ended up with 2 bottles of sauce (I sterilised the bottles in the dishwasher -so much easier).
I have still to try out a couple of other BBQ sauce recipes.  Watch this space!

Thank you Bay Area Bites for the idea.

Chinese five spice plum sauce

Pix from my favourite food site - taste.com.au

Ingredients
1kg any kind of plums, stoned and halved
1 red onion, finely chopped
1 Tbsp fresh ginger, finely grated
1 cup brown sugar
1 cup apple cider vinegar
1/2 cup water
1 Tbsp lemon juice
1 tsp salt
1 tsp Chinese five spice
1/2 tsp chili flakes

Method
Place all ingredients in a large saucepan over high heat. Bring to the boil. Reduce heat to medium-low and cook, stirring, for 30 minutes or until plums collapse.
Use a stick blender to blend until smooth. Pour hot sauce into sterilised bottles. Seal, label and date.

Chook's note: this sauces should be \tweaked to your own personal taste - more or less bite. I made half quantity and that produced one 330ml bottle - I've been used beer bottles with ceramic stoppers but you might to try something smaller.
I sterilise my bottles and jars in the dishwasher on 'Quick + Dry' setting. 

Turmeric fish

A simple Vietnamese recipe. Thanks Adam Liaw, it was delicious!
Sorry no pix we devoured it before i thought of taking a pic.

Ingredients
½-1 Tbsp grated ginger
1 Tbsp fish sauce
¼ tsp sugar
1 Tbsp turmeric
Juice ½ lemon
300-400g white fish cut across the grain into 1cm slices
1-2 Tbsp oil
3-5 spring onions cut into 5cm lengths

1/2 - 1 cup picked dill sprigs

Serves 2

Method
Squeeze the juice out of the grated ginger and combine with fish sauce, sugar, turmeric and lemon juice. Mix well and pour over the fish. Refrigerate overnight to marinate and cure.
Heat oil and fry the fish for a minute or so on each side. Add the spring onions and lightly fry. Add dill.

Serve with rice noodles or rice

Chook’s note: I used ‘flake’ but any firm white fish would work. Serve it with rice noodles or with whatever vegge you like.  It’s a flavoursome way to serve fish.