Recipes, Food Photos & Discussion at Open Source Food

Dumpling Day

Sat, 10 May 2008 21:19:25 +0100

I'm crazy about dumplings of any kind, and one of my favourite things to do on a rainy weekend is to make a whole bunch of dumplings of various flavours. They freeze extremely well and after a relaxing afternoon of dumpling making, you have a well stocked freezer and the…

Butter Baked Cabbage

Sat, 23 Feb 2008 00:39:57 +0100

Cabbage is wonderfully in season right now and this dish is simple and delicious.

First, let's talk about cabbage for a bit. Cabbages and other members of the brassica family contain defensive chemicals (enzymes and precursors) that combine in times of stress on the plant (cutting, cooking, being eaten etc.)…

Pan-European Bollito Misto

Sat, 23 Feb 2008 00:35:37 +0100

This started out as I just corning a brisket in preparation for a traditional Irish Boiled Dinner, but then over the course of the week that it took to cure, I started having some ideas. This is the end result.

Boiled meats generally gets a pretty bad rap in comparison to…

Winter Harvest

Sat, 02 Feb 2008 00:59:41 +0100

For starters, let me just say that I'm really happy with the way this turned out, as it demonstrates to me the quintessence of cooking and eating. On the cooking side, this means good, seasonal ingredients where the role of the chef is to bring out their natural characteristics and…

1950's American Lasagna

Fri, 16 Nov 2007 18:27:12 +0100

I was browsing through a junk sale here in Tokyo a while ago and happened to find a First Edition of the 1957 Sunset compliation cookbook, "Cooking Bold and Fearless". The book is a collection of recipes sent in by the "Chefs-of-the-West"; male food enthusiasts from all walks of life,…

Best Roast Lamb

Sun, 04 Nov 2007 01:52:19 +0100

All you need to do for this is blend all the ingredients together into a paste, pour it over your cut of lamb and leave it overnight. I use a large ziplock bag for marinading meat like this. Cook it as you like. The photo is of a 1.5 kilo…

4x4 Darjeeling Chai

Mon, 29 Oct 2007 07:25:21 +0100

This spicy, creamy Chai is dead easy and only takes a few minutes to make. The flavours are beautifully simple but the result is a rich and deep flavour that seems so much more complex. Kind of like an intricate tapestry woven out of only 4 colours... that only takes…

Parmesan and Chili Fries

Sun, 15 Jul 2007 22:27:40 +0100

I made these fries to go with the Baked Meatball Hamburger I made (see my other recipe). They were delicious. The secret to a crispy french fry is cooking them twice. The first frying cooks the chip and drives off the water. The second frying crisps them and leaves you…

Baked Meatball Hamburger with Giardiniera

Sun, 15 Jul 2007 22:15:11 +0100

There are some days when you just get a craving for hamburgers and for me, today is one of them. This Italian-inspired hamburger is something a little different to your standard ground beef cheeseburger but it is very, very delicious. I find that combining different ground meats makes for a…

Kernel Mustard, in the Conserve, with the Candlenuts...

Mon, 02 Jul 2007 05:36:49 +0100

OK, I'll be honest with you... 90% of the reason I posted this dish is because I can't help but chuckle at the name while I think about how wonderfully clever I am for coming up with it. This sauce has hints of a spiced applesauce for roast pork or…

Crispy Christmas Sasami

Sat, 30 Jun 2007 22:49:32 +0100

Long Title: Fried Shiso and Chili Chicken Breast with Cranberry Tentsuyu This dish is a “Christmassy” take on a fairly traditional but rare Japanese summer recipe I found in Tokiko Suzuki's great cookbook “Homestyle Japanese Cooking”. 1. Remove the skin and fat from the chicken breast. From the centre of…

Lamb Ribs with Asian Salsa Verde

Fri, 25 May 2007 23:58:23 +0100

When I originally thought about this dish, I wanted to make it as a “sushi” of slow roasted crispy lamb belly on a small portion of brown rice. Of course, the age-old problem of living in Japan reared it’s ugly head and I wasn’t able to find lamb belly here.…

The New Kurozu Nanban

Sat, 12 May 2007 21:47:52 +0100

**Long Title:** The New Chicken Nanban with Black Vinegar Glaze and Preserved Lemon Tartare Sauce This wasn't exactly a long planned recipe. I woke up this morning with nothing to eat and I realised that I had leftover tartare sauce and a wok full of oil from the Fish &…

Fish and Chips with Preserved Lemon Tartare Sauce

Sat, 12 May 2007 00:50:21 +0100

**Long Title:** Turmeric Beer Battered Fish and Chips with Preserved Lemon Tartare Sauce This is a recipe I came up with today to use the preserved lemons I made. 1. Start by making the batter. Sift together about a cup of flour (more if a large amount of batter is…

Preserved Lemons

Sat, 12 May 2007 00:10:09 +0100

I always used to skip past preserved lemon recipes. Having never tried preserved lemons before the concept never really appealed to me. Salty lemons? Why? Last month I was strolling through my local supermarket and noticed big bags of organic lemons on sale. I picked up a few bags and…

Char Kway Teow

Sat, 05 May 2007 03:58:39 +0100

If you have a barbeque with a gas burner, there's nothing better on a summer night sitting out in the backyard with some beers and whipping up some kway teow with some friends. Before I left Australia I was in the process of building a Kway Teow barbeque (just an…

Emergency KL Black Hokkien Mee

Sat, 05 May 2007 01:16:02 +0100

**Long Title:** Hawker-style Kuala Lumpur Hokkien Mee This is my version of the thick, black hokkien mee you get in Kuala Lumpur. My brother and I were always addicted to this stuff. Every time we went to KL on family trips dinner on the first night would always be a…

But Is It Poke?

Fri, 04 May 2007 23:27:37 +0100

**Long Title:** Original Poke of Tuna, Sesame and Hijiki I've always been fascinated with Hawai'ian food. While not exactly haute cuisine, it brings together a mulititude of cultures to create a complete fusion cuisine without any predominant style. You could call it the the "original seed" of fusion cooking. If…

Ninety Second Greens

Thu, 03 May 2007 22:44:44 +0100

**Long Title:** Oiled Asian Greens with Homemade Chili As a relatively carnivorous male living alone, I often find my midweek meals will focus on meat (or seafood) and starches, and I'll often sit down to eat and realise I've forgotten to make any vegetables. This is a shame because I…

"Miang Kham" Grilled Prawn Parcels

Thu, 03 May 2007 20:48:24 +0100

**Long Title:** "Miang Kham" Grilled Prawn Parcels with Hot Coconut Sambal This was a dish I started making after trying something similar at Nu's restaurant in Adelaide. It can work as anything from finger food on a big platter to individual portions for an entree. Usually I will serve these…