Fiery Mamas Recipes
Half large butternut pumpkin - diced, skinned, de-seeded
1 Large diced brown onion
6 Garlic cloves
2 Medium carrots
1 Tbs crushed ginger
400ml coconut cream OR thickened cream
2 Chicken or vegetable stock cubes, in water
Fiery Mamas Spicy Peanut Oil or Chilli Oil
Heat some Fiery Mamas Chilli Oil or Spicy Peanut Oil in a pot and sweat down the onion and garlic until translucent. Add ginger and stock. Add pumpkin and carrots, cook until tender.
Add coconut cream or thickened cream and season to taste, bring to boil. Blend the mixture in a blender or using a stick blender. If you like it to be thicker then put back mixture into the pot and cook to reduce until desired consistency.
Place in bowl and season with Fiery Mamas Oil, add croutons if desired.
1kg Small diced chicken breast
1 Diced brown onion
1 Diced red capsicum
4 Crushed garlic cloves
125g Fiery Mamas Peanut Sambal (or more if you wish)
1 Tin bamboo shoots
300g Chopped green beans (freah or frozen)
800ml Coconut cream
1 Fresh lime
Half a bunch of chopped coriander (optional)
Heat some oil in a pot and sweat down the onion and garlic until translucent. Add Fiery Mamas Peanut Sambal and fry until fragrant. Squeeze the lime juice into the pot.
Add coconut cream and bring it to the boil. Turn the heat to a simmer and add chicken. Simmer for 5 minutes then add capsicum, beans and bamboo shoots. Simmer until vegetable is tender and chicken is cooked (approximately 5-8 minutes). Season with salt and pepper to taste (or with soy sauce). Finish with coriander if you wish. Serve over steamed white rice.
Ingredients (serves 2):
2 tbsp plain flour
1 tsp lime and black pepper
3 tbsp bread crumbs
1 heaped tsp parmesan grated
1 tsp lime zest
1 tsp crushed ginger
1 tsp crushed garlic
2 tbsp olive oil to cook
1/2 large zucchini
1 beefsteak tomato
1/2 spring onion
1/2 tbsp lime, mango and coconut oil
1/2 tbsp sweet chilli sauce
1/2 tbsp Fiery Mamas Chilli paste
1/2 lime (juice)
Salt and pepper
Add lime and black pepper mix to flour (Your Inspiration at Home, Google it or sub in your own) coat fish lightly.
Whisk egg and roll floured fish through egg.
Add parmesan, garlic, ginger and lime zest to bread crumbs. Coat fish in crumbs set to one side.
Chop tomato and Spring Onion. Make zoodles.
Add all ingredients except veggies to pan and stir to combine flavours, throw veggies in and stir fry until zoodles are al dentè.
When veggies are almost done put olive oil in a hot non stick pan. Shallow fry the fish pieces.
Serve with half a lime.
Sheets of puff pastry
Fiery Mamas Red Sambal
2 Eggs, beaten
Preheat the oven to 180 degrees celcius (fan forced). Place baking paper on the oven tray. Lay one sheet of puff pastry on the cutting board, spread Red Sambal evenly to your desire then lightly sprinkle grated cheese.
Cut the puff pastry into 9 square pieces, then roll each one into a cigar shape and place on the oven tray making sure that the open fold is on the bottom. Brush the top of each cigar lightly with egg wash. Place in fridge for 30 minutes or until the pastry is firm, then place in pre-heated oven and cook until golden brown.
2 Chicken Breasts
1/2 Red Onion
2 Cloves Garlic
1 Red Tomato
1 Tbs Tomato Paste
2 Tsp Worcestershire Sauce
1 Tbs Fiery Mamas Red Sambal
1/2 Cup Water
1 Cup All-Purpose Flour
3 Cups Panko Breadcrumbs
2 Tbs Olive Oil
Salt and Pepper to taste
1 Cup Tasty Cheese
Flat Oven Tray
Preheat the oven to 180 degrees celcius (fan forced). Place baking paper on the over tray. Prepare the breadcrumbs, flour and eggs in separate bowls. Beat the eggs until yolk and whites are mixed together. Butterfly the chicken breasts and cut in half, you should have 4 even pieces. Taking one piece of breast at the time, coat it with the flour, then the egg, then the breadcrumbs, coat it with the egg again, then back on the breadcrumbs. Place coated chicken breast on the oven tray and straight into the oven. Cook the chicken until golden and crispy, 20-25 minutes in the oven.
Dice the onion, tomato and garlic. In a frypan, heat oil then sautè the onion and garlic until soft. Add tomato paste, worcestershire sauce, tomato, water, Red Sambal, salt and pepper to taste. Reduce the mixture until it is a thick consistency.
Once the chicken breasts are cooked, take them out and turn the oven function to "grill". Place the sauce, then the cheese, on top of the chicken breasts. Place the tray back in oven and grill until cheese is melted and slightly brown in colour.
Serve with veggies, chips, or with any sides of your choice.
500g Mince Beef
5 Cloves Garlic
1 Medium Onion
50g Vermicelli Noodles
16 Large Rice Paper Rolls
3 Tbs Kikkoman Soy Sauce
1 Tbs Sesame Oil
1 Tbs Olive Oil
1 Bunch Coriander
2 Tbs Fiery Mamas Red Sambal
Dice the onion and thinly slice the garlic. Soak the vermicelli noodles in cold water until it is soft.
In a frypan, heat oil then sautè the onion and garlic until soft and fragrant. Add mince beef, soy sauce and sesame oil, cook until brown. Put in the noodles and fold into the mixture thoroughly.
When cooked, let the mixture cool. You will need a tea towel, a chopping board and a bowl with cold water. Soak one rice paper roll at a time until soft, and pat dry on the tea towel. Place the rice paper roll on the chopping board, place 2 tablespoons of the mixture at one end of the wrap and place a few coriander leaves on top (as much or as little as your heart desires). Fold sides in, then begin rolling on the mixture side. Seal roll by moistening edge with water.
Serve with Fiery Mamas Red Sambal on the side as a dip. To create another dip, Fiery Mamas Red Sambal can also be mixed with some soy sauce, white vinegar and sugar to taste.
2 Tbs Fiery Mamas Red Sambal
6 Large Eggs
2 Large Chicken Breasts
1 Tbs Ground Turmeric
1/2 Tbs Ground Coriander
2 Bunches Bok Choy (or Pak Choy)
2 Cloves Garlic
2 Tbs Soy Sauce
Canola or Vegetable Oil - enough to shallow fry
Basmati or Jasmine or Long Grain Rice
Salt & Pepper
Sweet Soy Sauce (Kecap Manis) to drizzle
Slice the chicken breast into 3cm long strips, and evenly coat them in turmeric, coriander, salt and pepper. Leave covered in the fridge for at least 30 minutes.
Wash rice, place in electric rice cooker and cover with water. An old family trick is to dip your little pinky on the surface of the rice, then make sure that the water is above the rice to the first knuckle of your pinky. Microwave rice cookers generally would need a little bit more water.
Place eggs in a pot of cold water, then bring it to the boil. Let it cook for 6 minutes, then drain and cool. Peel the eggs and pat dry. Heat oil in a frypan, when hot place the eggs into the oil. Do not rotate eggs until they are easily moved, then ensure that all sides are fried evenly. In another pan, heat a little oil then lightly fry the Red Sambal. When the eggs are fried evenly, place them in the Red Sambal mixture.
Place chicken strips in the heated oil and lightly fry until cook.
In a frypan, heat oil then sauté garlic, before it browns put in your bok choy (or pak choy) then drizzle the soy sauce. Cover the pan until wilted.
Assemble the dish as per picture, drizzle sweet soy sauce, then enjoy!!