This recipe – by Rodney Dunn – is from the March 2001 issue of the ‘Australian Good Taste’ magazine. I have made these patties – served as a first course – with the chillis for guests who like hot and spicy food (and they’ve loved them) and for myself minus the chillis! Some useful conversions: 350g = a tad more than 11oz.; 50g = approximately 13/4oz.
From Australian Better Homes and Gardens. Note: this recipe does not use store bought teriyaki sauce. Cooking time does not include marinating time.
Make and share this Brown Sugar and Ginger Glazed Salmon recipe from Food.com.
From an old Australian cookbook. An Australian cup is 250 ml. A tablespoon is 20 ml. Prep time doesn’t include time to marinate.
Laksa is a Malaysian soup made from laksa flavour spicy curry, coconut cream, noodles, prawns/shrimp, chicken and lots of fresh toppings. This recipe is considered to be a cheat version because it uses laksa paste, however the results are still very yummy. You can vary the ingredients in the soup to your own taste. I had trouble finding fish balls and fried tofu puffs in my region so I replace the balls with extra green prawns/shrimp and fried my own tofu (I cut them into 1 cm by 1 cm cubes). This recipe is from SBS’s Food Safari and is made by Aryan Mansor
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