Free Recipes Archive
from Chef Angus An of Maenam – Vancouver, Canada Dressing: (Yield makes 800 millilitres): 30 grams galangal, sliced 60 grams coriander roots and stems, sliced Zest of 1 kaffir lime Juice of 1 kaffir lime Pinch salt 200 grams white Read More …
Serves 4 400g – fresh mango (dig out the mango flesh and leave aside) 320g – fresh crab claws (without shell) 80g – potatoes (cubed) 60g – green apples (cubed) 60g – carrots (cubed) 40g – celery (cubed) 12g – Read More …
Source: Village Restaurant – New York, New York 1 ripe mango, in large dice 1 tablespoon butter 1 tablespoon brown sugar 1 tiny pinch each cinnamon, ginger, clove, coriander 1 tablespoon chopped fresh mint Heat a heavy-bottomed frying pan till Read More …