Recipes - GONZALES

Julie and Joe Gonzales
Julie and Joe Gonzales
Julie and Joe Gonzales
Julie and Joe Gonzales
Title
Go to content
Recipes
We don't use recipes - mostly. However when someone asks us "how did you make that?" we don't mind writing it down for them, but we don't profess to be good recipe-writers. So here are just some of our cooking "notes". As always, try, taste, experiment. A good tip is to add a small quantity of a spice you think will work to a teaspoon of what you are making. If it tastes good add the spice to the main dish - but always go sparingly as "less is often more".
Index
Hokkien Noodles
We love a Chinese stir-fry. We love both egg and rice noodles. What could be better than these monster Hokkien egg noodles? The trick with authentic Chinese stir frys is to get the balance of salty, sweet, sour and umami tastes right. We always use a combination of "soy" sauces. We use Light Soy, Soy, Dark Soy, Sweet Soy (Kecap Manis) and Oyster sauce. We like to make our sauces from scratch using chillies, Szechuan pepper corns, fermented black beans, peanuts etc, depending on the type of sauce. We use a spoon of corn flour to thicken the sauce. Sometimes we make them separately, to taste. It is very important not to stew the stir-fry ingredients in the sauce as they will lose their crunch. We always add the sauce at the end, just before serving.

Preparation:

  1. Slice chicken thighs, skin-off, 3mm thick and marinate in a little soy sauce
  2. Pour boiling water over the Hokkien noodles in a bowl just to separate them without breaking
  3. Get all of the ingredients below ready (mise en place) for quick stir-frying

Add the following, in order, to the wok and stir-fry:

  1. Sliced half a red capsicum
  2. Sliced large red onion
  3. Julienned knob of ginger
  4. Sliced clove of garlic
  5. Fermented soy beans (about 20, optional)
  6. Sliced red chilli
  7. We like to add a few whole dry chillies for presentation. They don't add much heat if left intact.
  8. Sliced chicken thighs
  9. Hokkien noodles
  10. Soy sauce
  11. Oyster sauce
  12. Sugar to taste
  13. Corn flour (mixed into a smooth paste in a little water) only if required to make thicker, but still runny sauce

Garnish (to taste):

  1. Chopped Corriander
  2. Roasted crushed peanuts
  3. Thinly sliced red chillies
Curry Paste
Most Indian and some Thai and Malaysian recipes are based on curry - a gravy made from a dry spice mix, often called Garam Marsala, together with wet root vegetables. After making many different curries from scratch, we realised that we could save time by combining all the common ingredients into a curry paste, which we could keep ready in the fridge, and then we can just add the specific ingredients required to make different types of curry. For example, to make the following curry sauces, we use the our curry paste and then we add the following ingredients:

To make:

  1. Masala - Add nothing
  2. Rendang - Add Kaffir Lime
  3. Laksa - Add Fish Sauce
  4. Thai, Seafood - Add Coconut Milk, Tamarind, Lime
  5. Tikka, Tandoori - Add Yoghurt
  6. Korma, Pasanda - Add Yoghurt
  7. Vindaloo, Madras - Add Chilli
  8. Rogan Josh, Jalfrezi - Add Tomato Paste
  9. Saag - Add Pureed Spinach and Paneer Cheese

Of course, each type of curry recipe involves a different process, depending on the protein (Chicken, Lamb, Goat, Beef, Fish, Cheese or None) used. Note also that the name and the precise recipe for each type of curry can have significant regional differences.

When using our curry paste, we first marinate the protein in it in the fridge for an hour or overnight. We then flash-fry the protein to seal it and to toast the spices. We then add any specific vegetable ingredients and cook it either slowly in a slow-cooker or quickly in a pressure-cooker (with a slow cool-down cycle, then after which the gravy may need to be reduced separately). We stir in the additional fresh curry sauce ingredients, as shown above, to the final dish.

To make 250ml of curry paste:

1. Finely grind the following hard spices the in a spice grinder:
10 black peppercorns
6 cloves
2 star anise
1 tsp fennel seeds
1 tsp cumin seeds
5 dried red chillies

2. Transfer the ground spices to a mixing bowl and add the following powdered spices:
2 tbsp cardemon
2 tbsp corriander
2 tsp salt
½ tsp cinnamon
½ tsp nutmeg

3. Blend the following chopped root vegetables, in a blender, with a little water to make a fine paste:
1.5 inch ginger
1.5 inch galangal
1.5 inch turmeric
1 lemon grass (white part)
1 red onion
5 cloves garlic

4. In a saucepan, fry the following ingredients for about 10 minutes to make a dark, thick paste:
100ml peanut or vegetable oil
dry spice powder, above
wet root vegetable paste, above
2 tbsp palm sugar

5. Cover the paste with oil and refrigerate.
Chicken Biryani


OK, this is the tastiest and least unhealthy version of Chicken Biryani! If you want the least unhealthy version, just leave our everything, except the water and mint leaves. If you want the most unhealthy version, use ghee instead of oil and chicken thighs with the skin on. If making money is only your tertiary objective: Add ½ tsp of saffron stamens to the yoghurt.

You can do the final cooking of this dish in one of two ways:
Option 1: Quickly, in a microwave rice cooker (Serves 2)
Option 2: For one hour, in a dough-sealed casserole dish, in the oven (Dum biryani - Serves 4)

If you choose option 2 you should double all the ingredients below.

Marinated chicken:
In a spice grinder, finely grind hard spices:
5 black peppercorns
3 cloves
1 star anise
3 tbsp coriander seeds
½ tsp fennel seeds
½ tsp cumin seeds
½ - 1 dried red chilli, seeds removed
½ tsp cinnamon
½ tsp nutmeg
1 tsp salt
Transfer to the mixing bowl. Add spice powders and chicken:
2 tsp corn flour
1 tsp cardamon powder
1 tsp sweet paprika
1 tsp turmeric
3 chicken thighs, skin off, cut in to 4 large pieces
Mix to coat the chicken. Cover to marinate 1 hour or overnight.

Par-boiled rice:
In a microwave rice cooker place:
1 cup basmati rice
1½ cups cold water
1 star anise
2 bay leaves
5 green cardamon pods (or ½ tsp cardamon powder)
Cook for 4 minutes on high, 4 minutes on low. The rice will not have absorbed all the water and still be firm.

Crispy-fried onions:
In a mixing bowl, add:
2 large red onions, finely sliced
1 tsp corn flour
1 tsp salt
Toss the onions to coat them in cornflour and salt
Fry in 8 tbsp vegetable oil, in a frypan, on very high, stirring continuously, for up to 30 minutes, until the moisture in the onions evaporates and they turn crispy and very lightly brown. Do not let them turn dark-brown.
Spread the onions out on a large plate to cool, leaving the oil in the frypan.

Garnishes:
Finely shred 1 cup mint leaves.
Toast 2 tbsp sliced almonds.

Final assembly and cooking:
In a frypan, on high, quickly seal and brown the marinated chicken in 8 tbsp vegetable oil. Just until the spices are fragrant.
Deglaze the pan: Add 1/2 cup water to make a gravy. Stir until the gravy is thick.
Transfer the chicken & gravy back to the mixing bowl.
Add 1 cup thick yoghurt to the chicken and mix quite hard until the yoghurt turns yellow.
For option 1: Remove the par-boiled rice from the rice cooker to another mixing bowl.

Create the following layers in the rice cooker or the casserole dish:
  1. Marinated chicken in yoghurt
  2. Par-boiled rice
  3. Crispy onions
  4. Mint leaves
  5. Par-boiled rice
  6. Marinated chicken in yoghurt
  7. Par-boiled rice
  8. Crispy onions
  9. Mint leaves

Option 1:
Cover and cook in the microwave on high for 2 minutes, then on low for 10 minutes, or until the rice is tender.
Invert the rice cooker on a serving plate to make a mound of layered rice.
Option 2:
Mix 1 cup of plain flour with sufficient water to make a stiff dough.
Form the dough into a long roll and use it to line the top rim of the casserole dish.
Cover the casserole dish with the lid and cook at 120 degrees in the oven for an hour

Sprinkle the biryani with toasted almonds slices and mint leaves.
Serve with cucumber Raita.
Warn guests not to eat the whole spices in the rice, or remove them.
Cherry Amaretti Bites
These are bite-size amaretti with a whole cherry on top! Great with coffee or on ice cream.

In a mixing bowl, mix and combine:
400g almond Meal
200g castor sugar
60g egg white powder (½ packet of Pavlova Magic)
1 tsp almond essence
100ml water

Wrap in cling film and refrigerate for 1 hour
Roll into a long round log, 15mm in diameter, on the cling film cut into equal 15mm slices
Wet hands and gently roll each slice into a ball
Place each ball on a silicone mat (or backing paper)
Press down each ball to form a biscuit.
Push a whole glace cherry (or whole almond) into the centre
Refrigerate 1 hour
Bake at 160 degrees Celsius, fan forced, for 40 minutes, turning the tray every 10 minutes, until biscuits turn very light brown.
Cool for 10 minutes, before peeling the amaretti off the silicone mat. Transfer to a wire rack.
Microwave Self-Saucing Chocolate Pudding
Pudding Mix:
2 tbsp Margarine
2 tbsp Oil
2 tbsp White Sugar
2 tbsp Hot Chocolate Powder
350ml Milk
1 Egg
Mix all the above in a microwave rice cooker with electric beaters on high.
Switch to low and add 4-8 tbsp Self-Raising Flour or until it forms a thick cake batter.
Beat on high to aerate until the mixture is a lighter colour.
Sprinkle 2 tbsp Hot Chocolate Powder and 2 tbsp Brown Sugar over the top of the batter.
Pour in 350ml Boiling Water over the back of a spoon.
Microwave on the lowest setting for 20 mins.
Serve with vanilla icecream.
Golden Syrup Pudding
Pudding Mix:
2 tbsp Margarine
2 tbsp Oil
2 tbsp White Sugar
4 tbsp Golden Syrup
350ml Milk
1 Egg
Mix all the above in a microwave rice cooker with electric beaters on high.
Switch to low and add 4-8 tbsp Self-Raising Flour or until it forms a runny cake batter.
Beat on high to aerate until the mixture is white.
Microwave on the lowest setting for 25 mins.
Keep in the microwave rice cooker until ready to serve, so the pudding does not dry out when hot.
Heat 4 tbsp Strawberry Jam or any sauce like Butterscotch or Lemon etc in a microwave-proof bowl.
To serve: Invert over a serving dish. Pour hot sauce over the top.
Serve with Vanilla Custard and/or Ice-Cream.
Chilli (American Style)
Add each of the following prepared ingredients to a microwave-proof deep dish (or microwave rice cooker):
1 can of beans: Baked beans or kidney beans - your choice.
1 can of diced Tomatoes
2 tbsp Tomato Paste
1 tsp Mexican chilli powder - more or less to taste
1/2 tsp tumeric powder
1/2 tsp corriander powder
1/2 tsp nutmeg powder
1/2 tsp salt
1 red onion, finely diced and browned in oil in a saucepan on the stove.
500g lean mince beef, browned in oil then blended to a paste using a stick mixer in a saucepan on the stove.
Stir, cover and microwave on the lowest setting for 20 mins
Serve with corn tortilla strips
Perfect Pesto
Bunch Fresh Basil
1/2 tsp Lemon Juice
Salt to taste
70g Pine Nuts
100g Parmesan Cheese (Grana Padano)
Extra Virgin Olive Oil
Cream basil in Mortar & Pestle with lemon juice
Lightly toast pine nuts in frypan on medium heat (toss continuously)
Cool nuts and Grind in M&P
Grate in Parmesan and olive oil
Minestrone Soup
In a saucepan add:
2 tbs Olive oil
1 clove garlic, minced
1 Onion, 1 Carrot, 1/3 Capsicum, 1 Potato, 1 Zucchini, 1 large Mushroom, diced
1 can of Borlotti beans and Chickpeas, including liquid
Real chicken stock to just cover vegetables
Gently simmer for 25 minutes
Add chopped Spinach, Parsley, Basil
Gently simmer for 5 minutes
Remove 1/3 of the chunky vegetables and set aside
Puree remainder with stick mixer - but not too fine
Recombine chunky vegetables
Serve with coarsely ground salt and grated parmesan cheese
You can add tomato, but we prefer greens
Tastes even better when reheated the next day
Saikyo Miso Salmon - Tetsuya’s
Marinate Salmon in Saikyo Miso overnight
Remove most of the marinade
Skewer and Grill
Tomato, Ginger and Wasabi Salad
Slice tomatoes
Add Japanese Ginger in Syrup
Mix Wasabi in Ginger Syrup to make a dressing
Sprinkle with Shichimi Togarashi (Japanese red chilli spice mix)
Tuna Cruskets (Japanese)
Tuna in oil
Lemon juice
Ginger and syrup
Shichimi Togarashi (Japanese red chilli spice mix)
Spread on Crusket biscuits over a slice of cheese
Egg Noodles (Lo Mein/Ramen)
1 Egg
1 cup Wheat Flour
1/2 tsp Salt
1/2 tsp Baked bi-carbonate of soda
Knead, rest, roll and cut in pasta machine, dry
Soy Sauce for Egg Noodles
Kecap Manis
Fried Shallots
Fried Garlic
Sriracha
Chicken stock powder or fresh chicken stock
Ramen
Egg Noodles (above)
Soy Sauce for Egg Noodles (above)
Fresh chicken stock
Garnish with Sliced Pork, Shinachiku Root, Sliced Fish Cake, Nori
Miso soup
Shiro miso
Wakame
Fried tofu with Shichimi Togarashi
Chicken stock or Bonito broth (Dashi)
Tuna Cruskets (Mexican)
Tuna in oil
Lemon juice
Black Pepper
jalapeños
Gherkin Spread
Spread on Crusket biscuits over a slice of cheese
Tortilla Chips
10 Old Mini Flour Tortillas
Extra Virgin Olive Oil
Coarse Salt
Cut tortillas into chips
Sprinkle with oil and salt
Bake
Seafood Chowder
Roux:
1 tbsp flour
1 tbsp margarine
1 tbsp olive oil
250ml milk
1 tsp chicken stock powder
1 tsp Genuine Old Bay Seasoning or
1 tsp of this recipe:
4 teaspoons celery salt
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon chilli powder

Mirepoix:
1 cup carrot
1 cup pumpkin
1 cup red capsicum
2 Bayleaves

Seafood:
250g Marinara Mix

Method:
Cook Mirepoix in stock
Make Roux
Add Mirepoix to Roux
Add Seafood
Cook for 2 more minutes
Pad Thai
Surprisingly, this recipe has been the hardest for us to get right over the years; even after we spent a day together cooking at the Blue Elephant school in Bangkok, the results were always inconsistent. Of course, Thai street food vendors can knock it up, perfectly each time, in just minutes. However, with more time now to think about it and practice it, we think we have finally perfected it.

It is quite a technical dish, despite it being called “stir-fry”. It requires very organised mise en place; getting the frypan at the right temperature; quickly adding new ingredients and constantly moving other ingredients to the side to fry each one to perfection.

The pressure points are getting the noodles soft, but not falling apart and getting the sauce to the right runny consistency before the noodles soak it all up. The final sauce should not split, but have that “wok hei” from a blast of heat just at the end of cooking. Pad Thai must be garnished and eaten immediately.

Pad Thai recipe

Sauce:
1 tsp Tamarind purée
2 tsp Fish sauce
3 tsp Palm sugar
4 tsp hot Water
Mixed together in 1 Small bowl

Noodles:
1 ball Thin rice noodles in
1heatproof Bowl
1 kettle boiling water
1 Strainer

Stir fry:
In separate small bowls:
1 tbsp Dried shrimp chopped
1 Egg slightly beaten
1/2 block Firm tofu chopped
8 Prawns
1/2 Chicken breast thinly sliced and marinated in 1 tsp Soy sauce
40 Bean sprouts
8 tbsp Peanut oil
1 large frypan
1 heatproof bowl

Garnish:
In separate small bowls:
5 tsp Coriander stems finely chopped
2 tsp Peanuts roasted and finely chopped
1 tsp thinly sliced chilli
2 Lime wedges

Method:
Mix the sauce ingredients together in a small bowl.

Place the noodles in a large heatproof bowl. Cover with boiling water.

In a dry frypan roast the peanuts until just coloured and then set-aside in a small bowl. Add the dried shrimp to the frypan and roast until fragrant. Add 4 tbsp of the oil. Move the dried shrimp to one side. Add the egg and lightly scramble it. Break up the egg and move it to one side. Add the tofu. Fry the tofu until golden. Add chicken and fry until just browned. Add the prawns and fry them until just pink. Add bean sprouts. Quickly stir all the ingredients together then empty them into a large heatproof bowl.

Add 4 tbsp of the oil to the hot frypan. Drain noodles and add them to the frypan. Add the sauce to frypan. Stir the noodles with a fork until they absorb some of the sauce and become quite soft (not al dente) and sticky. Add some more boiling water to thin the sauce to a runny consistency. Return the stir-fried ingredients to the frypan. Toss to mix all the ingredients on high heat. Add more boiling water if the mixture is too thick and sticky. Empty the ingredients into serving bowls. Sprinkle with the garnish, serve and eat immediately.
Beef Rendang
Dry Spices:
Grind in mortar and pestle
1 tbsp fennel seeds
5 star anise ground
5 whole cloves
1/4 cup cashews, peanuts or macadamia nuts
1 tbsp cumin powder
1 tbsp tumeric powder
1 tbsp cardamon powder
1 tbsp coriander powder
1 tbsp cinnamon powder
1 tsp salt

Spice Paste:
Blend in food processor
2 blocks palm sugar
1 tbsp tamarind concentrate
5 garlic cloves, peeled
4 cm piece ginger, peeled and coarsely chopped
4 cm piece galangal, peeled and coarsely chopped
2 lemongrass stalk, white part only, finely sliced
4 kaffir lime leaves, finely sliced
5 fresh red chillies, seeds and membrane removed. Soak if dried.
4 tbsp coconut milk, or enough to blend
Pressure Cooker:
1 tbsp vegetable oil or coconut oil
2 Red onions, finely chopped - Fry until caramelised
Add dry spices - Fry until fragrant
Add spice paste - Fry until dark brown, stirring continuously for 5 min
Add 1kg oyster blade or chuck steak cut into 4 cm cubes, stir to coat
Add remainder of 1 can of coconut milk
Pressure cook for 40mins. Cool under cold water.
Remove excess oil with ladle
Remove meet pieces to serving plate - cover with cling film
Simmer to reduce sauce until thick
Pour sauce over meat and serve.
Labneh
1kg Tub Farmer's Union Thick Greek Yoghurt
1 tsp Salt
Muslin Cloth (or clean, large, white hanky)
Mix in salt, place in cloth
Suspend cloth in plastic container, using tight-fitting lid to hold yoghurt off the bottom
Place in fridge over one or two nights. Drain daily.
Replace labneh in original yogurt tub
Chestnut Pate
20 Chestnuts
1tbsp Margarine
Coarse Salt
Boil chestnuts for 1 hour
Split while hot and scoop out meat with teaspoon
Add margarine and salt
Great filling for tortellini
Chorizo Pate
2 Cured (not fresh) Chorizo Sausages, skinned
1/2 tsp Paprika
1tsp Port wine
Skin and Chop sausages roughly
Place in high-walled plastic container
Blitz with stick mixer until smooth
Great filling for tortellini
Harissa Sauce
Olive oil
1 red capsicum
1 red onion
Turmeric powder
Cumin powder
Cardamon powder
1 Chilli powder
Paprika
Chicken stock powder
Sugar
tomato purée
1 lemon
Sweet Chilli Jam
Olive oil
Onions
Chillies
Sugar
Caramelize onions in olive oil
Add chillies and sugar
Labneh
1kg Tub Farmer's Union Thick Greek Yoghurt
1 tsp Salt
Muslin Cloth (or clean, large, white hanky)
Mix in salt, place in cloth
Suspend cloth in plastic container, using tight-fitting lid to hold yoghurt off the bottom
Place in fridge over one or two nights. Drain daily.
Replace labneh in original yogurt tub
Chestnut Pate
20 Chestnuts
1tbsp Margarine
Coarse Salt
Boil chestnuts for 1 hour
Split while hot and scoop out meat with teaspoon
Add margarine and salt
Great filling for tortellini
Chorizo Pate
2 Cured (not fresh) Chorizo Sausages, skinned
1/2 tsp Paprika
1tsp Port wine
Skin and Chop sausages roughly
Place in high-walled plastic container
Blitz with stick mixer until smooth
Great filling for tortellini
Harissa Sauce
Olive oil
1 red capsicum
1 red onion
Turmeric powder
Cumin powder
Cardamon powder
1 Chilli powder
Paprika
Chicken stock powder
Sugar
tomato purée
1 lemon
Sweet Chilli Jam
Olive oil
Onions
Chillies
Sugar
Caramelize onions in olive oil
Add chillies and sugar
Tomato Salsa
  • 400g diced tomatoes
  • 4 tbsp diced jalapeños
  • 1/2 tsp Mexican chilli powder
  • 1/2 tsp tumeric
  • 1/2 tsp paprika
  • 1/2 tsp salt

Mix together and serve. Add more chilli to taste.

Tomato Salsa and Corn Chips

Tomato Salsa Ingredients
Back to content