Wednesday, 8 June 2011

Some Recipes for Lien Yeomans Sauces

Lien Yeomans sauces now available at: 
Avid Reader Bookshop 
193 Boundary Street 
West End  Q 4101

Some recipes using Lien Yeomans Sauces

1 Roasted Chili Sauce:

Spicy Beef: (as from the old GP menu)
Note: Require very high heat for fast cooking
For 4
500g Lean top side  in 1 piece, trimmed and cut in thin slice across the grain 4cmx3cm.
50ml Fish sauce
1tspn Lien Yeomans Roasted Chili Sauce
1tspn Minced garlic
1tspn Minced lemongrass
1tspn Freshly ground pepper
1/4tspn        Turmeric powder
1tspn Arrowroot flour or potato flour.
5oml Olive oil
1         Onion cut in thin segments.
1tbspn castor sugar
2tbspns         Rough crushed nuts (peanut/almond/cashew)
1         Fresh red hot chili seeded, cut into thin strips
Marinated sliced beef with all ingredients in order except onion,  sugar, nuts, chili strips.  
Covered and leave for at least 30 minutes.
Just before serving. Heat 2 tablespoons of oil in a wok. Fry ½ onion until aromatic add ½  marinated beef on high heat stir quickly to cook until beef change color add sugar stir to caramelize, add crushed nut serve hot with cucumber slices and cinnamon basil with plain rice.

2. Roasted Sweet Chili Sauce

Braised Pork Rib with  Sweet Chili Sauce
Note the best cut for this dish is the  “string” American spare ribs (more meat than bone)
For 4
1kg        American spare ribs, cut into single rib.
4        Golden shallots finely chopped
4        Garlic cl0oves finely chopped
1tbspn        Raw sugar
1tbspn        Fish sauce
60mls        Lien Yeomans Roasted Chili Sauce
2tbspns        finely chopped green shallots
½ cup       cinnamon basil leaves
Heat a large flat botto frying pan until hot, arrange the ribs in single layer, lower the heat and dry fry the rib until golden brown on both sides. If there is enough fat in the pan add golden shallot and garlic and fry until aromatic with the rib, then add sugar stir to mix and cook sugar caramelize, add fish sauce cook for a few minutes, then add 100ml of water, cover the frying pan lower the heat to just simmer. Cook until the water almost absorbed, add Roasted Sweet Chili Sauce, green shallot and basil leave stir to mix. Serve with steamed rice.

3. Lien Yeomans Yellow Bean Sauce
This is a pure vegetarian sauce

Vegetarian Stir fry with yellow bean sauce
50ml Vegetable oil
1tspn ginger cut into thin strips
1/cup white part of leek cut into strips
50ml Coconut juice
5         soaked shiitake mushroom cut into quarters
5         soaked black fungus (thin black ones) cut into small pieces
100gr Hard tofu cut into thin slices
60mls Lien Yeomans Yellow Bean Sauce
100gr Baby corn , cut into half lengthwise if it is too big
100gr Snow peas, cut into half diagonally if too big
1/2cup         Roughly chopped coriander leaves
Heat oil in frying pan in medium heat, add ginger and leek. Add coconut juice mushroom , fungus, and tofu, stir to mix then add Yellow bean sauce, baby corn. Stir to cook for a few minutes, add snow peas as soon as they become bright green add coriander, serve hot with rice, noodle or pasta.

4. Lien Yeomans Turmeric Marinade

Can be used with fish, pork, chicken for grilling or for stir fry mustard green

Grilled Turmeric fish
500g White fish fillet (ling, snapper, mackerel or any firm fish), cut into large pieces. Drained on kitchen paper.
60mls Lien Yeomans Turmeric Marinade
50ml vegetable oil
1 cup Mix chopped dill and white part of green shallot
Marinate fish pieces in Turmeric marinade for at least 30 minutes. Grill until golden.
Heat oil in frying pan add dill and shallot, cook briefly to wilt.
Arrange grilled fish on plate, pour dill mixture over

5. Lien Yeomans Lemon Myrtle Marinade

Can be used with prawns, chicken or beef for grilling or baking

Grilled Bicycle chicken
Bicycle chicken is free range chicken just under 1kg
1 free range small chicken, trimmed, and quarter.
60mls Lien Yeomans Lemon Myrtle Marinade
Wipe chicken quarters with kitchen paper,  well coated with lemon myrtle marinate. Leave for 30minutes. Bake in 200C oven until golden (approx. 30-40minutes).
Serve hot with rice, pasta, noodle with a green salad.

Taking Coal back to New Castle????


A few year ago I met Tim Aline Rebeaud , founder of “Maison Chance”, a charity Centre for the  disables and orphans in Ho Chi Minh City. Tim is truly an extraordinary young lady, she arrived in Vietnam as a young artist in 1992 from Switzerland.
There she was captured by the flight of the disabled and abandoned children living on the streets of the city. Slowly Tim (means Heart in Vietnamese)
created a home, known as Maison Chance, Nha May Man, and after that a school and training Centre , Take Wings Centre, Trung Tam Chap Canh for over 300 people.
In 2002 the Swiss awarded Tim with Prix Henry Dunant, which enabled her to purchase the only mean of group transport for the residents. Unfortunately this Toyota van is on its last leg! The gear box ceased up when I was last offer a lift to KOTO to teach.
I met Tim again when she came to raise fund for her new project, a home adapted for people using wheelchairs. I organized a fund raising dinner in 2007 and my food left a deep impression on Tim palate.
In January this year this project was completed, Village Chance Lang May Man  was opened for 20 families with wheelchairs.
The top floor of Block A intending for restaurant 
Tim wrote and asked me if I can create a restaurant similar to my old Green Papaya restaurant food at the Village? The Charity needs to generate a regular income and an opportunity for employment for future graduates from KOTO and other social institutions.
I spent a month at Village Chance, organizing the 2 kitchens required for the 3 separate eating areas in Block A. The contract for the kitchens with Duy Quang Commercial Kitchen Design was finalized and I will return to set up the restaurants and train the staff when the building work is completed in July.
While in Ho Chi Minh City, I enjoyed trying out the new range of Vietnamese eating places, I did some cooking at the Take Wings Centre where every lunch time the 3 kitchen staff produce 200 meals for school kids, trainees and staff, I also taught 2 classes at KOTO, an Australian sponsored social enterprise where street kids are trained in hospitality industry.
Turmeric fish prepared by KOTO trainees

The modern Vietnamese food is good but it is lacks the subtlety of the old flavors. I think this is caused by the dependence on too much additives, the global influences of fusion food and the lack of cultural backgrounds of the younger generation.
I felt so lucky being cocooned in Australia for 50 years, I myself and my food escapes from all the turmoil in Vietnam, and now I feel it is my duty to bring my old knowledge of Vietnamese flavors back to Vietnam.
Without modern food additives and proper cooked, Vietnamese food is known for the healthiest and most balance diet. It is a pity to lose it.
But is this as difficult as taking coal back to Newcastle without a van!
List of NEEDS:
1. Volunteers with experiences in hospitality industry
2. Money or donation of a commercial dish washer
3. Money or donation of Combi Oven
4. Money or a van.
Thank you