Tips & Recipes.
How to Use a Winch.
Pre Cooked Meals for Your Big Trip.
Tia's Red Curry Chicken
Ingredients: Feeds 4 Adults.
* 2x Onions
* 1x Small tin of Bamboo Shoots
* Rice (boiled serve -4)
* 1x Red Capsicum
* 1KG Chicken Thigh (boned out) diced
* 1x Tablespoon Raw Sugar
* 1/2 Jar Red Curry Paste
* 2-3 Shredded Kaffir Lime Leaves
* 2x Shoots of Lemon Grass
* 400 grams sliced Mushrooms
* 1x tin of Coconut Cream
* 1x tablespoon of oil
* 1x tablespoon of fish sauce
* Add oil, onion, and capsicum to heated camp oven.
* Add diced chicken and allow to brown.
* Add 1/2 jar of Red Curry Paste, and fish oil. Stir through.
* Add shredded Kaffir lime leaves, diced Lemon Grass, and mushrooms to pot.
* Finally add 1x whole tin of Coconut Cream, bamboo shoots, and Raw Sugar to taste.
* Place lid on pot and allow to boil till chicken has cooked through, stir occasionally.
* Whilst Chicken is cooking, boil rice in water with a touch of salt added.
* Once Rice & Chicken is cooked, dish curry over a bed of rice and serve.
A great dish for cold nights in the bush!
Suey's Oyster Chicken
Ingredients: Feeds 6 Adults.
* 2 KG Chicken Wings (tips of wings removed)
* Dash of Sesame Seed Oil
* 1/2 Bottle of Oyster Sauce ( Panda Brand taste the BEST)
* 4 teaspoons of Garlic Paste (1x teaspoon equals 1x clove)
* 1 Ltr of boiling water
* Add dash of Sesame Oil and Garlic to heated Camp Oven.
* Add Chicken Wings and cook till brown. (Tip - By removing wing tips you will be able to fit more in the pot, and they don't have any meat on them anyway)
* Once meat is brown add Oyster Sauce to pot. Stir ingredients thoroughly.
* Pour Boiling Water over chicken, then cover with lid and allow to boil for 30 minutes. (Check every 5-10 minutes that chicken has not boiled dry.)
* Take lid off pot and allow to boil down until sauce reduces. (15-20 minutes)
* Serve up with a fresh salad of lettuce, tomato & cheese.
A tasty light dinner that never seems to have any left over!
Penny's Yellow Fish Curry.
8 king prawns
500g flathead fillets
Curry paste (see below)
Steamed brown rice, greens and sprouts (to serve)
100g coconut palm sugar (can substitute brown sugar)
2 tablespoons kecap manis (thick soy sauce)
2 tablespoons fish sauce
500ml coconut cream or coconut milk
100ml of tamarind pulp
Lime juice (to taste)
Using a thick heavy based pan, fry the paste in macadamia oil for 20 to 25 minutes, stirring all the time. The paste will change colour to a deep yellowish red. If the paste starts sticking to the pan just add a little water as you go.
Next add the sauce ingredients with 1 cup of water to ensure the consistency of the sauce is like a broth. Bring to a boil and turn heat down and simmer for 5 mins.
When cooked adjust the seasoning to balance the flavours. For example more fish sauce will make it more salty and coconut palm sugar adds sweetness. Gradually add lime juice to taste for acidity but not too much. These flavours should not dominate and balance should be present.
At this stage you are almost ready to serve your meal so ensure the table is set and the brown rice is hot.
Start by putting the flathead and prawns into the broth.
Now dish up the beautiful aromatic curry in individual bowls and let the guest help themselves to the rest. We like to serve with steamed brown rice and greens. Garnishes of healthy organic sprouts, radishes and macadamia nuts add texture to this healthy meal.
Authentic Curry Paste Ingredients
10 cloves of good quality garlic
4 to 5 peeled shallots
100g deseeded chillies
200g root ginger
2 lemon grass stalks
6 kaffir lime leaves
6 coriander roots
1teaspoon of coriander seeds (lightly roasted)
1 teaspoon of cumin seeds (lightly roasted)
1 star star Anise
1 cinnamon quill
100g of roasted macadamia nuts
2/3 tablespoon of toasted shredded coconut
1 teaspoon of shrimp paste
Pound all ingredients together in the pestle and mortar until you have achieved a nice refined paste. Note: this paste will freeze well in small containers.
Pen’s Tip: If you make your curry paste from scratch, once you've made it chuck it into some ice cubes, freeze it and then pop them into some snap-lock bags and chuck it in the fridge in your car and you can simply use them while you're out camping instead of the store bought curry paste if you want to.