Young jackfruit-and-tofu salad recipe

Ingredients

1 young green jackfruit, sliced into quarters
200g crisp fried silken tofu, finely sliced
1 carrot, julienned
6 mint leaves, sliced
6 Asian basil leaves, sliced
6 perilla leaves, sliced
1 tbsp toasted sesame seeds
½ tbsp fried Asian shallots
Coriander sprigs, to garnish

Dressing
2 tbsp sugar
2 tbsp soy sauce
3 tbsp warm water
3 tsp pineapple juice
1 birdseye chilli, finely sliced

Preparation

To make the dressing, combine all ingredients and mix well. Set aside.
Place the jackfruit into a large pot and cover with water. Bring to the boil and cook for 45 minutes.
Remove the jackfruit, peel and then tear into strips.
In a mixing bowl, combine jackfruit, tofu, carrot, mint, basil, perilla, sesame seeds and shallots, and dress with 4 tablespoons of dressing.
Transfer to a serving plate. Garnish with coriander.

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Pork spare ribs slow braised in medicinal broth recipe

Ingredients

300 g short spare ribs, chopped into bite sizes pieces
5 g dried ginseng
5 g dried lotus seeds
5 g dried goji berries
5 g dried black prune
5 g dried lilly petals
5 g pearl barely
5 g dried raisins
5 g dried longon
5 g dried white vegetable root
½ teaspoon salt

Preparation

In a mixing bowl, rub the pork ribs with salt.
In a large pot, bring 2 litres of water to the boil.
In a medium sized clay pot, add the Chinese herbs, followed by the pork ribs.
Pour water in the clay pot until it reaches 5 cm above the level of the pork. About 400-500ml.
With the lid on, carefully place the enclosed clay pot into the simmering water making sure the hot water is level with the top of the clay pot. Put the lid on and simmer for 3 hours.
Remove the clay pot from simmering water and serve with jasmine rice.
Notes: Purchase herbs from your local Chinese herbalist.

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Chargrilled Hmong black pig skewers with sesame salt recipe

Ingredients

2 tbsp sesame seeds
300g pork neck, finely sliced
2 spring onions, bashed
4 tbsp minced lemongrass
3 tbsp fish sauce
1 tsp oyster sauce
1 tsp sugar
1 tbsp honey
½ tsp pepper
3 tbsp vegetable oil
12 bamboo skewers, soaked in water for 30 minutes

Preparation

Mix sesame with salt.
Place pork neck, spring onion, lemongrass, fish sauce, oyster sauce, sugar, honey, pepper and oil in a mixing bowl and marinate overnight.
Thread the pork onto bamboo skewers and chargrill each side for 3 minutes.
Dip into the sesame salt.

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