- Herbed naan
- Caramelised pineapple
- Banana curry
- Final assembly
- Yeast, instant dried, 3 /4 teaspoonCastor sugar, 2 teaspoons, and a second lot of 1 ¼ teaspoons, Warm water, half a cup, Yoghurt (Greek style) 2 tablespoons, Olive oil, 1 tablespoon, Flour, plain, 250 g, Salt, 1 teaspoon (Himalayan pink is nutritionally ideal)Vietnamese mint, six large fresh sprigs. (This is an optional addition. Flat breads can take lots of flavourings, be imaginative!)Ghee. Begin by adding 2 teaspoons of castor sugar and the yeast into the warm water and let the yeast grow for a few minutes until it froths a little and develops a distinctive smell. In colder weather, this may take a little longer. Measure out the flour and stir in the extra sugar and salt. A wooden spoon works well, or a knife. When the yeast is done, add in the yoghurt and olive oil, mix a little, then add to the flour mixture. Mix and work the dough into a smooth ball, cover and set aside. If you can let the ball double in size it will make a better bread. When ready to make breads, dust hands and implements with flour, press down the dough and partition into six pieces. Cut each piece in two, then roll each piece with a pin to the same size, somewhere around the width of spread fingers. Place leaves or other stuffing on one dough piece, the other on top, join them by pressing the edges together then roll a little more to make a coherent bread dough. Continue with the remaining five portions. Cook on a hot griddle pan brushed with a little ghee for that characteristic barred look, or on a hot flat pan.
- Fresh pineapple, 300 – 400 g. (Drained tinned pineapple could be substituted)ABC kecap manis. By preference use fresh pineapple cut into chunks. 300 g is a good amount. In a lightly oiled (coconut oil) pan with medium to high heat cook the pineapple without turning for five minutes or until lightly browned, turn, add one tablespoon of kecap manis and cook for a further five minutes. Remove from heat.
- Bananas, not too ripe, around 400 g cut into 2-3 cm lengths, Turmeric powder, 2 teaspoons, Onion, brown, one sliced, Chillies, small red ones, 2-3 or more to individual taste, chopped, Fenugreek seed, half a teaspoon (This is an essential component for flavour, )Fresh curry leaves, a whole sprig of around 20 leaflets, stalk removed, Cinnamon stick, 2 cm is adequate, Coconut milk / cream, one can of TCC brand, Fenugreek (methi) leaves, 2-3 tablespoons or more to taste (from Asian stores). Begin by dusting the banana chunks with turmeric to achieve a complete cover. Cook with a little coconut oil in a flat non-stick pan, turning or rolling the pieces until golden. A few minutes at most, then remove and set aside. In the same pan, add 2 tablespoons of oil, then onion and cook till translucent but not yet browned. Add fenugreek seed, chilli, curry leaves (which are likely to spatter a little) and the cinnamon stick. Cook for half a minute to fry then add the coconut milk. (If you desire a thicker curry then use coconut cream instead. Both TCC milk and cream work well here). Cook for a few minutes to colour and flavour the developing curry. Return the banana pieces carefully and cover with sauce. Add fenugreek leaves near the end and cover with sauce. Your curry is now ready to serve. (Small dried prawns, 2 teaspoons, could be added at the same time as curry leaves to make a tasty addition for meat eaters)
- Organic Hakubaku brand udon noodles, one packet.The noodles are cooked according to the packet instructions. With water on a good rolling boil, this is ten minutes, but best to test by removing a noodle and run under cold water to try. The packet contains three individually wrapped bundles. Each bundle provides about a cupful of cooked noodle. One to two bundles provide an ample amount of noodle.
- In Feast Asia, organic udon noodles are added to your bowl, followed by a delicious coconut-based banana curry flavoured with fresh curry leaves. Your dish is made complete with caramelised pineapple, an accompanying herb stuffed naan, and for some a light squeeze of wasabi mayonnaise or lime juice. Enjoy the making of Feast Asia and eat as soon as the naan comes off the pan!
Brands and product used
- TCC - Coconut Milk
- ABC - Sweet Soy Sauce
- Hakubaku - Organic Udon Noodles
- Kewpie - Mayonnaise Wasabi Flavour