PNG Traditional Vegetables Project

Recipes for Traditional Vegetables of PNG

Ingredients

3 cups fresh creamed coconut

1 teaspoon turmeric powder

1 clove crushed garlic

1 Tablespoon mashed ginger

1 tomato chopped (optional)

½ brown onion chopped

½ teaspoon salt

3 bundles aibika

 

Method

1. Remove aibika stems & wash.

2. Heat coconut cream in a saucepan until it starts to boil.

3. Add tomato, garlic, onion, ginger and turmeric. Bring back to the boil.

4. Break the Aibika leaves in your hands then add to mixture along with the salt.

5. Cover with a lid.

6. Leave it to cook for 15 minutes on high heat.

7. Serve with chicken or Fish

 

Ingredients

2x bundles Aibika - washed and dried

2 x coconuts (or 2 cans coconut cream)

2 x washed and chopped tomatoes

2 x Chopped Onions

1 bundle chopped green beans

Diced Chicken

Method

1. Scrape coconut, squeeze cream in bowl.

2. Dip abika leaves onto coconut

3. Heat stone on open fire till very hot, rinse dirt off on hot stones on cool water and put on pot base.

4. Spread chopped vegetables, chicken on hot stones add coconut cream on top.

5. Add green creamed abika leaves with few hot stones in between.

6. Add more coconut cream and close lid.

7. Put extra hot stones on top of lid ensure no steam escapes. Leave for 30- 45 mins to cook.

8. Serve with boil kaukau, taro or banana. With hot soup

Ingredients

2 bundles aibika

1 clove crushed garlic

1 brown onion chopped

1/2 red capsicum

2 Tbsp Basil Pesto

2 cups pasta - (penne or spiral)

 

Method

1. Remove aibika stems, wash, cut into strips.

2. Cook pasta in boiling water until soft. Drain well.

3. Fry onion, garlic, and capsicum in medium size pan until softened

4. Add aibika to mixture, stir until wilted.

5. Stir in pesto

6. Fold in pasta then remove from heat

7. Serve with Parmesan or tasty cheese

 

Cream Aupa

 

Recipe by:

Eunice Mosoro, Lae.

 

Serves 3-4

Ingredients

2x bundles of amaranth/aupa

1x brown onion

2x carrots—cut in strips

1x ginger (fresh)

40g tomatoes—cut in quarters

1/2 bundle green beans—cut in strips

1/2 bundle of spring onion

1 whole coconut

1x teaspoon salt

Pinch of vesting

 

Method

1. Wash and dry all ingredients

2. Scrape coconut, milk it into a pot

3. Place on a medium heat, bring to boil and add the aupa.

4. Allow to boil for 1 minute then add all ingredients.

5. Allow to cook then add salt and vetting powder to taste.

6. Remove from the heat and serve.

7. Serve with chicken or Fish

Ingredients

Two bundles of Aibika

1cm ginger, finely grate

1 x garlic clove - grated

½ bundle of spring onions

Handful of cherry tomatoes

1 xcarrot (grated/ chopped)

2x  teaspoon of salt

2 x cups of water

1 x whole coconut (medium size)

Method

1. Wash and dry Aibika leaves in sun.

2. Scrape the coconut into bowl then add 2 cups of water. Squeeze cream through.

3. Place aibika in foil. Add coconut cream and other ingredients. Wrap together.

4. Place the wrapped Aibika into an aluminum pot. Place on the stove on high heat.

5. As soon as it boils, lower the heat and leave it for 3 minutes before turning it off.

 

 

Aibika and Zucchini Balls

Recipe by:

Claire Webb, Darwin

 

Serves 3-4

Aibika and Chicken Rissole

Recipe by:

Claire Webb, Darwin

 

Makes 16-18 rissoles

Aibika Pasties

Recipe by:

Claire Webb, Darwin

 

Makes 24

Ingredients

2 zucchini – grated

1 small onion – diced finely

1 cup Aibika – washed, remove stems, chopped

2 cloves garlic – crushed

½ cup plain flour

2 eggs

½ cup feta or tasty cheese – diced thinly

1 tbsp. dill (optional)

Vegetable or rice oil for frying

Method

1. Lightly brown onion and garlic in tsp oil in a pan. Allow to cool.

2. Strain zucchini then mix in bowl with aibika, onion, garlic, flour, eggs, cheese, and dill.

3. Heat oil in pan, dollop a wooden spoon full of mixture carefully in oil. Wait until the bottom of ball is browned then turn. Do not overcrowd. Place on paper towel to drain oil

4. Serve with dollop of Greek yogurt and rice

Ingredients

1 bundle or 1 ½ cups aibika – washed, stems removed, diced finely

500g minced chicken

2 x eggs

¼ cup breadcrumbs

1 x onion diced finely

2xcloves garlic – crushed

1 tsp dried thyme

1 tsp Djorn mustard (optional)

Rice bran or olive oil for cooking

Method

1. Mix all ingredients together

2. Roll small handfuls of mixture into balls. Dip hands in water regularly so handling mix is easy. Refrigerate for 30 mins

3. Heat oil in pan on moderate-to high heat. Cook rissole's until lightly brown on each side. Do not overcook.

4. Serve with mashed potatoes and vegetables or in a burger with fresh salad

 

 

Ingredients

2 x cups aibika—washed, stems removed, chopped roughly

6 sheets puff pastry

250g cream cheese

2x cloves garlic – crushed

1x brown onion – diced

2 tbsp.  Lemon or lime rind

2 x eggs + 1 egg white for brushing

Method

1. Preheat oven to 190c. Grease flat trays.

2. Cook onion and garlic in large fry pan until browned. Add aibika, stir until wilted. Allow mix to cool

3. In a large bowl lightly whisk eggs, add cream cheese and lemon rind. Stir until combined. Fold aibika mixture into cream cheese mix.

4. Cut  puff pastry into squares. Spoon aibika mix onto each square. Fold over corner to form triangle. Press down edges.

5. Place on tray, brush pastry with egg white. Cook in oven until brown.

Aibika and Caramelized Onion Pide

Recipe by:

Claire Webb, Darwin

Serves 6

BACT—Bacon, Aibika, Cucumber, Tomato burger

Recipe by:

Claire Webb, Darwin

Makes 3 burgers

Aupa and Eggplant Balls

Recipe by:

Claire Webb, Darwin.

 

Makes 20-25 balls

Ingredients

2 cups chopped aibika

6 rashes shortcut bacon

1 large tomato—sliced

½ red onion—sliced

½ Lebanese cucumber—sliced

3 slices tasty Cheese

3 burger buns

1 tbsp. mayonnaise

1 tsp butter

¼ cup water

 

Method

1. Heat butter in frypan, fry bacon until brown.

2. In small saucepan, place water, onion, and aibika. Stir until aibika wilted. Stir in mayonnaise.

3. On a burger bun, layer cucumber, tomato, cheese, onion, bacon and aibika. Season

4. Serve with extra mayonnaise or preferred condiment

About

Contact

Recipes

Cream Aibika

 

Recipe by:

Monica Jack, Lae.

 

Serves 5-6

Steaming Aikir

Used in Suin & Ketskets

 

By Agnes Tal

 

Serves 5-6

Slow Cooked Aibika

 

By Eunice Mosoro, Lae

 

Serves 3

Ingredients

 

Bread base:

3 1/3 cups of plain flour

2 tsp dried yeast

1 tsp salt

1 tsp caster sugar

1 cup water

¼ cup olive oil

 

Filling:

3 bundles or 4 cups Aibika – washed, stems removed, diced into chunks

3 eggs x whisked

100 g feta cheese

6 onions – sliced into strips

2 tbsp. olive oil

1/3 cup balsamic vinegar

Pinch of brown sugar

Pinch of salt

 

Method – Part 1: bread

1. Sift flour into large mixing bowl. Combine with salt, yeast, and sugar

2. Dig hole in middle, add water and oil.  Stir to combine then knead until it forms a smooth, elastic ball.

3. Cover bowl. Leave in warm spot until doubled in size. Approx.  1 hour.

4. Preheat oven to 230 degrees. Place baking paper on large flat tray

 

Method Part 2: Filling

1. While bread rising, heat oil in large saucepan over moderate heat.

2. Add onions. Stir regularly until soft and clear –  bsp. .. 15-20 minutes. Add tablespoons of water if onions sticks to base

3. Turn to low heat. Add vinegar, sugar and salt. Stir regularly until onion dark.

4. Once onion caramelised. Stir in Aibika, fetta and eggs. Take off heat.

 

Method Part 3: Filling on base.

1. Break dough into 6 portions. Roll into balls. Place on floured flat surface and use rolling pin to flatten into a long oval shape – roughly 25cm long, 10cm wide.

2. Place on trays. Stand for 10 minutes

3. Ladle filling in centre of ovals. Fold edges of bread over filling and twist each end. Brush bread edges with butter.

4. Bake in oven 15-20 minutes until golden brown.

5. Cut into portions.

 

Serve with garden salad.

 

 

Aupa and Fried Rice

Recipe by:

Claire Webb, Darwin.

 

Serves 3-4

Ingredients

3 cups rice - cooked and cooled

2 eggs – whisked

1cm ginger, grated

2 cloves garlic, crushed

2-3 chilli – diced. (optional)

½ red capsicum – diced

3 tablespoons thin soy sauce

2 tbsp. fish sauce

1 bundle or 2 cups aupa, washed, thick stems removed, chopped roughly

3 spring onions – diced

3 tsp. olive or rice bran or coconut oil

Method

1. In saucepan, heat ¼ cup water and stir through aupa. Stir until slightly wilted (2-3 minutes) then set aside.

2. In a wok or large pan, heat 1tsp oil. Cook eggs until set then transfer to plate

3. Heat 2 tsp oil in pan, add capsicum, garlic and ginger. Stir until garlic browned. Add spring onion.

4. Add soy and fish sauce. Stir through rice and aupa. Adjust sauces to suit taste

6. Serve topped with chopped egg

Fried Aupa

 

Recipe by:

Monica Jack, Lae.

 

Serves 3-4

Ingredients

2 bundles  (20 pieces)

4 x cloves crushed garlic

3/4 cup water

Pinch Salt

 

Method

1. Thoroughly wash leaves then strain

2. Heat oil in wok then add garlic.

3. Once garlic scent strong add folded Amaranth leaves with water.

4. Stir fry until soft, stir in pinch of salt then remove from heat

 

Tastes good served with steamed fish or boiled chicken.

 

Bamboo shoot stir Fry

Serves 3

By Claire Webb, Darwin

 

 

Chicken and bamboo red curry

Serves 4

 

By Claire Webb, Darwin

 

Stir-fried Highland Kapiak leaves

Recipe by Monica Jack, Lae

Serves 2-3

Ingredients

1 chicken breast—sliced into strips

2 cups bamboo shoots, sliced in strips

1 red capsicum—sliced into strips

2 tbsp. red curry paste

2tbsp. Fish sauce

1 can or 400ml coconut milk

3 kaffir lime leaves—sliced thinly

½ cup basil leaves

1 tbsp. Olive or coconut oil

Method

1. If bamboo fresh, cut into strips, boil for 2 hours and wash thoroughly. If canned, rinse well before use.

2. Heat oil in large fry pan. Cook curry paste and capsicum until fragrant (2-3 mins).

3. Add chicken, stir until almost cooked then add fish sauce, coconut milk, and bamboo shoots. Bring to boil then simmer 5-10 minutes.

4. Stir in kaffir lime leaves and fish sauce.

5. Remove from heat and stir in basil leaves.

6. Serve with steamed rice.

Slow cooked Breadfruit leaf with Pork

Recipe by:

Alberta Dimung, Lae.

Serves 3-4

Choco Tips with Noodles

Recipe by:

Eunice Mosoro, Lae.

 

Serves 2-3

Stir fried Choko Tips

 

Serves 2-3

Ingredients

10 bundles of B/fruit leaf

30 pieces of ginger

5 tray Pork meat (fat parts)

1L coconut milk

1 tbsp salt

1 metre rope (wool/string)

 

Method

1. Grate the 30 pieces of ginger into a bowl

2. Slice pork meat into rectangular sizes (according to the length of the b/fruit leaf)

3. Place the meat onto the leaf, add ginger and then wrap them up and tie with a rope. The meat must be covered with the b/fruit leaf.

4. Place the wrapped meat into a pot and add coconut milk.

5. Add salt and Leave the pot on the fire with slow heat and let it to cook for 10 minutes.

Serve with Garden salad

Ingredients

2 bundles washed Choko leaves/tips

1 coconut

1 carrot - grate into strips

1 grated ginger

2 cups of water

2 packets of Noodles

 

Method

1. Wash Choko leaves

2. Scrape coconut into bowl, add 2 cups of water. Squeeze together.

3. Separate coconut cream by straining into a pot.

4. Place on high heat. Bring to boil, add leaves + tips. Leave for 5 minutes, half covered with lid.

5. Add ginger, stir, then after 2 minutes add noodles along with its flavour. Leave 2 minutes then remove from heat.

6. Place in bowl, top with stripped carrots. Serve with pitpit, taro or kaukau.

 

Ingredients

2 bundles Choko tips

1 ½ cups vegetable stock

2 x cloves garlic – crushed

 

 

Method

 

1. Select young leaves and wash. Remove older stems. Chop roughly

2. Bring stock to boil in frypan.

3. Add garlic and choko tips. Stir fry until leaves wilted.

Serve as side dish with rice

 

 

 

 

 

Creamed Fern Tips - Kumu Grass

Recipe by:

Eunice Mosoro, Lae.

Serves 2-3

Creamed Fig Leaf/Kumu mosong

Recipe by:

Maria Linibi, Lae.

Serves 2-3

Smoked Mossum kumu, Karakap, and Vegetables

Used in Ketskets

By Agnes Tal.

Serves 2-3

Ingredients

2 bundles of kumu grass (sweet fern)

1 coconut

1 tablespoon of salt

 

Method

1. Scrape 1 coconut into a bowl

2. Add 2 to 3 cups of water and squeeze coconut together with water until creamy white.

3. Wash the fern under running water. Break off the tip of the fern 6cm from top, place into a bowl

4. Pour coconut cream into a medium pot and bring to boil.

5. Once coconut cream is boiling add fern tips and place the lid on.

6. Leave for 5 minutes, remove lid and add salt. Stir continuously until cooked.

 

 

 

Ingredients

5 bundles of fig leaf

500ml coconut milk

1 tbsp full grated ginger

½ tbsp salt

1 tray chicken pieces

 

Method

 

1. Wash the greens and grate ginger

2. Boil the greens in pure water till they are half cook.

3. Remove from the pot and leave the greens on a tray to let water drain out and pour the water out from the pot.

4. Add coconut milk to that same pot, add chicken and place the pot on the fire till it boils.

5. Add the half cook greens with other ingredient

6. Let them to cook for few minutes

 

 

Ingredients

1xCapsicum

1xbundle banana shoots

1x bundle mossum kumu

1xbundle gorgor

1xbundle karakap

1xbundle wing beans

1xonion and eggplant

5 mushrooms

2 tomatoes

Method

a) Clean, wash and chop tomatoes, onions, beans, capsicums.

b) Clean and wash mossum kumu, gorgor and karakap and mix together with chopped vegetables.

c) Add pinch of salt and sprinkle water on mix. Wrap vegetables on fresh kanda leaves and tie to make bundle.

d) Put bundle/wrap over hot charcoal and smoke till it’s cooked.

e) Unwrap bundle and eat while it’s hot.

Creamed Karakap

Recipes by Monica Jack, Lae

 

 

Chicken, cassava, and Kangkong Pie

Serves 5-6

By Claire Webb, Darwin

 

Kangkong Fish rolls

Makes 10-14 rolls

By Claire Webb, Darwin

 

Ingredients

3 cups fresh creamed coconut

1 teaspoon turmeric powder

1 clove crushed garlic

1 Tablespoon mashed ginger

1 tomato chopped (optional)

½ brown onion chopped

½ teaspoon salt

2 bundles Karakap – washed

Method

 

1. Remove seeds and hard stems.

2. Bring coconut cream to boil in saucepan then add tomato, garlic, onion, ginger and turmeric.

3. Bring back to boil. Break karakap leaves in your hands and add to mix.

4. Add salt and cover with lid. Cook for 15 minutes on high heat. Ready to serve when colour is bright green.

(The high heat makes the colour go bright green.)

 

KangKong Omlette

Serves 3

By Claire Webb, Darwin

 

 

Ingredients

2 rashes bacon – diced

1 brown onion – diced

2 cloves garlic – crushed

½ red capsicum – diced

1 large tomato – diced

½ bundle kangkong – washed, chopped

4 eggs

½ cup milk

½ cup grated cheese

Seasoning

Method

1. Heat 1 tsp cooking oil in frypan. Stir in bacon, onion and garlic until onion browned.

2. Add capsicum and tomato. Stir until softened.

3. Whisk milk, egg, and seasoning in bowl

4. Add kangkong to pan, stir for 1 minute then add egg mix.

5. Once egg begins to harden, sprinkle with cheese and put whole pan under hot grill. Remove when cheese is browned.

6. Serve on toast with choice of sauce.

 

Ingredients

½ kg (or 2 cups) cassava – outer fresh and black parts removed, washed, cut into large chunks

1 chicken breast – diced

1 carrot - diced

2 onions – diced

2 cloves garlic – crushed

2 tbsp. coconut or olive oil

1 cup chicken stock

2 cups milk

2 tbsp. flour

1 tbsp. butter

½ cup grated cheese

2 eggs - whisked

1 bundle Kangkong, washed, stems trimmed, cut into chunks

1 tsp thyme

3 sheets puff pastry (defrosted)

 

 

Method

1. Boil cassava until soft (45mins). Remove stems and damaged parts. Set aside

2. Preheat oven to 190c. Grease a large pie dish

3. In a saucepan, heat butter on moderate/high heat. Stir in flour then lower heat. Gradually stir in milk and then cheese– stir continuously, do not allow it to boil. Remove from heat. Stir until thickened.

4. Meanwhile, heat 1tbsp oil in large fry pan, cook chicken until no longer pink. Set aside in bowl

5.  Heat 1 tbsp oil in pan, cook onion, garlic and carrot until onion browned.

6. Add chicken, milk mix, eggs, cassava, stock, and thyme to mix in fry pan. Stir through until well combined (2 minutes). Turn off heat.

7. Layer pastry on base and sides of pie dish. Place Kangkong on bottom of pie dish. Pour chicken mix on top of Kangkong.

8. Cut remaining pastry into strips, layer on top of mixture. Brush with oil.

9. Cook in oven until pastry golden brown. Allow to cool for 10 minutes

Serve with fresh garden salad.

 

 

 

 

 

 

 

Filling Ingredients

1x large sweet potato, boiled, mashed

1x bundle kangkong, washed, thick stems removed, diced into strips

1x 425ml can tuna—drained, break up chunks

1 brown onion, diced thinly

3 cloves garlic, crushed

1cm ginger, grated

2-3 chilli's –finely diced (optional)

5-6 curry leaves

2 tsp curry powder

3 tbsp. fresh coriander leaves

1 tsp cumin seeds

Cooking oil

Pancake ingredients

3 cups plain flour—sifted

3 cups water

1 tsp ground turmeric

1/2 tsp iodised salt

2 eggs + 2 eggs (batter)

1/4 cup milk

1 cup breadcrumbs

Method

1 - Heat 1 tbsp. oil in large pan. Fry onion, chilli’s, and garlic until onion brown.

2 - Add ginger, curry leaves, curry powder, and cumin seeds. Stir until fragrant. Stir in tuna/fish pieces. Remove from heat.

3 - Fold in diced kangkong and cooled mashed sweet potato, until well combined.

4. For batter - In a large bowl, combine flour, salt, turmeric. Stir in 2 whisked eggs then water. Whisk until batter is smooth.

5. Brush/spray oil over base of medium size fry pan. Place on low/moderate heat. Spread small amounts of batter in pan to form a circle.

6. Once the batter is cooked (the batter is not sticky) lift off and place on plate. It is only cooked on one side. Repeat oiling pan, and cooking pancakes until batter used.

7. Spoon mixture onto pancakes. Roll one side over mix, fold in side edges, then continue rolling. Repeat with all pancakes

8. Mix 2 eggs and milk in bowl and place bread crumbs on plate. Dip each roll into egg mix then roll into breadcrumbs.

9. In a saucepan, heat cooking oil (1cm high) in moderate to high heat. Shallow fry each roll until crispy brown. Place on paper towel or absorbent material to drain oil.

Serve with rice and vegetables

Pickled Kangkong

By AVRDC: The World Vegetable Centre

 

 

 

 

Kangkong garlic stir fry

Serves 3

By Claire Webb, Darwin

 

 

Creamed Pumpkin Tips

 

 

By Eunice Mosoro

Serves 2-3

Ingredients

1/4 kg Kangkong, leaves removed and cut into medium length

1 medium carrot – cut into strips

1 medium onion – cut into 4 pieces

5 cloved garlic – sliced thinly

1 ½ cups vinegar

¼ cup sugar

1 tsp salt

½ tsp black pepper

 

Method

1. Put the kangkong, carrot, onion, and garlic into a container.

2. Mix the vinegar, sugar, salt, and black

pepper in a pot and boil.

3. Pour it in the container with vegetables

4. Let it cool before covering the container to

retain the crispiness of the vegetables.

Serve it after a few minutes

 

 

Ingredients

1 bundle kangkong – washed, damaged stems trimmed, diced into chunks

1 small onion - diced

3 cloves garlic- crushed

1 tsp ginger – grated

2 chilli’s – finely diced

1 tbsp. thin soy sauce

1 tbsp. fish sauce

¼ cup water

1 tbsp. coconut or olive oil

 

Method

1. Heat oil in frypan or wok. Add onion, chillies, ginger, and garlic. Stir until onion is lightly browned

2. Add water, fish sauce, and soy sauce then stir in kangkong.

3. Stir  until kangkong wilts then remove from heat

4. Serve as side dish with rice and/or meat

Ingredients

2 bundles of pumpkin tips

1 dry coconut

1 bundle spring onion

3 tomatoes

2 carrots

1 table spoon grated ginger

1 t/spoon salt

Method

1.  Select young and wash young leaves and shoots. Remove thick stems and the hairs through peeling away outer fibres.

2. Scrape the whole coconut and cream it into a pot

3. Prepare all other ingredients

4. Place the pot of milk on the stove and wait till it boils. Do not let the bubbles to break and put the pumpkin tips into the pot. Let it to cook for two minutes and add all other ingredients. Let it boil for another one minute and remove the pot from the stove.

Fried Pumpkin Tip with Ox & Palm

 

Serves 4

By Eunice Mosoro

Stir Fried Pumpkin Tips

 

Serve 3-4

Rungia with Egg

 

Recipe by:

Monica Jack, Lae.

Serves 2-3

Ingredients

2 bundles of pumpkin tip

1 Ox & Palm meat

1 bundle spring onion

2 tablespoons cooking oil

1 teaspoon salt

 

Method

1.  Select young and wash young leaves and shoots. Remove thick stems and the hairs through peeling away outer fibres.

2. Chop up spring onion and pumpkin tips. Place in two separate bowls.

3. Place fry pan medium heat and add oil.

4. Once hot add pumpkin tip, turn continuously to avoid it from burning. Once almost cooked add 1 teaspoon salt and stir. Add the Ox & Palm meat and leave for 3 minutes. Remove from heat.

 

Serve with rice

 

 

Ingredients

1 bundle pumpkin tips

2 tbsp. olive or coconut oil

2 x cloves garlic - crushed

1/2 onion - diced
1 cup vegetable stock

1 tbsp soy sauce

 

 

Method

1.  Select young and wash young leaves and shoots. Remove the hairs through peeling away outer fibres.

2. Heat oil in pan over medium/high heat. Brown onion and garlic.

3. Add pumpkin tips, stock and soy sauce. Stir fry until pumpkin tips wilt.

 

Serve with rice and/or meat

 

 

Ingredients

1 bundles of Rungia

1/2 teaspoon turmeric

1/2 teaspoon crushed ginger

1 teaspoon crushed garlic

1/2 cup water

2 Eggs

Pinch of salt

 

Method

1. Remove the stems, break up in hand then wash.

2. Put oil in pan and heat. Add turmeric, ginger & garlic, heat until smell rises. Add water and rungia.

3. Stir water reduced. Add eggs and stir through like scrambled eggs. Remove from heat, place in bowl, add pinch of salt.

4. Serve on own or as side dish with meat or root vegetables.

 

 

Rungia and Pork Pumpkin pies

 

Makes 12-14 mini pies

By Claire Webb, Darwin

Rungia Pancakes

 

Serves 2

By Claire Webb, Darwin

 

 

Simbu Karamap with Boiled kaukau & tu-lip

Traditional Highlands Recipe By: Bianke Gibilen, POM.

Serves 6-7

Ingredients

2 cups pumpkin – chopped in chunks

200g pork – diced

1 leek – white section diced

2 cloves garlic – crushed

1 tsp ground cumin

1 cup rungia – stems removed, washed

2 eggs – whisked

1 tbsp oil

2 sheets pastry - defrosted

Method

1. Preheat oven to 180C. Grease either a pie dish or mini muffin tray.

2. Heat oil in fry pan. Cook pork until slightly browned then add leek, garlic, and cumin. Stir for 2 minutes then remove from heat.

3. Meanwhile in saucepan boil pumpkin in water until soft - do not overcook. Drain. Immediately return to saucepan to mash pumpkin. Stir through egg and rungia. Season.

4. In a mixing bowl, combine pork mix and pumpkin mix.

5. Cut pastry to layer into pie/muffin dish. Spoon in pumpkin mix on top of pastry. Lightly brush pastry with oil or milk

6. Place in oven, cook for 20 minutes or until pastry is browned.

Serve with salad.

Ingredients

2 eggs + 2 for frying

1 cup milk

1 cup plain flour, sifted

1 cup rungia – washed, stems removed

½ tsp turmeric

½ onion – diced finely

1 garlic clove – crushed

Pinch of salt

Butter for cooking

 

Method

1. Whisk together 2 eggs and milk in large bowl. Add flour, salt, and turmeric. Whisk until smooth

2. Mix in onion, garlic, rungia, and salt.

3. Place frypan on moderate heat, melt butter enough to cover base. Spoon mixture into pan. Once mix is not sticky, turn to brown other side.

4. Repeat with remaining mixture.

5. Clean frypan, add small amount of butter and lightly fry 2 eggs.

Place eggs on top of pancakes. Season.

 

 

Ingredients

1 big bunch of tulip

3 small bunches of fern

2 big gingers

7 strips of any form of meat

7 pieces of kaukau

1 roll cooking foil/banana leaves with ropes

1 pinch of salt and pepper

1 coconut

 

Method

1. Wash greens and remove stems

2. If using banana leaf, heat over hot charcoal first. Spread foil/leaves in 2 layers

3. Place tulip then fern lengthwise starting at the edge of foil /leaves

4. Add ginger, then strip of meat, then top with bit of ginger and pepper. Gently roll foil/leaves then fold the edges inward.

5. Repeat until you have 7 karamap rolls

6. Bake in the oven for 20-30 minutes

7. Peel, wash and chop kaukau, then boil in pot until tender

8. Serve each karamap with kaukau pieces.

Cream Tu-lip

 

Recipe by:

Monica Jack, Lae.

Serves 2-3

Stir Fried Tu-lip

 

Recipe by:

Monica Jack, Lae.

Serves 4

Chicken with Walangur

 

Recipe by:

Monica Jack, Lae.

Serves 2-3

Ingredients

3 cups fresh creamed coconut

1tsp turmeric powder

1 clove crushed garlic

1 Tbsp mashed ginger

1 tomato chopped (optional)

½ brown onion chopped

½ tsp salt

2 bundles tulip

 

Method

1. Heat coconut cream in saucepan until it boils. Add tomato, garlic, ginger and bring back to the boil.

2. Break tu-lip leaves in hands and add to  mixture with the salt.  Cover with a lid.

3. Cook for 15-30 minutes on a slow heat. Serve.

 

 

Ingredients

2 bundles tulip

1x green, red, & yellow capsicums

1 teaspoon fresh grated ginger

1 teaspoon fresh grated garlic

1x carrot

1/2 bundle green beans

40ml soy sauce

30mls sweet chilli sauce

50ml vegetable oil

1/2 teaspoon salt

 

Method

1. Wash tulip, capsicums, carrot & beans then cut in strips.

2. Heat oil on medium heat, add the grated garlic and ginger

3. Add tulip and cook for 3-4 minutes 4. Add capsicum and beans.

5. Stir until beans are cooked

6. Remove from the heat and add sauces.

 

Ingredients

3 cups fresh creamed coconut

3 cups chicken pieces

1 teaspoon turmeric powder

1 clove crushed garlic

1 Tablespoon mashed ginger

1 tomato chopped (optional)

½ brown onion chopped

½ teaspoon salt

2 bundles Walangur/Valanguar

 

Method

1. Heat fresh coconut cream in a saucepan until it starts to boil.

2. Add chicken, tomato, garlic, onion, ginger, turmeric. Bring back to boil.

3. Break Walangur leaves in and add to mixture along with salt.

4. Cover with a lid. Simmer on medium heat for 30 minutes.

 

 

 

Watercress and potato pasties

Serves 6

Recipe by Claire Webb

 

 

Watercress Quiche

Serves 6

Recipe by Claire Webb

 

 

Watercress and Sweet potato soup

Serves 4

Recipe by Claire Webb

Ingredients

5 medium potatoes – washed and diced

1 bundle watercress – washed and chopped

1 cup sweet potato leaves – chopped

2 eggs

1 onion

2 tablespoons lemon (or lime) rind

75g feta cheese (or tasty cheese)

6 sheets puff pastry – cut into 4 squares

Method

1. Preheat oven to 200C. Grease flat tray.

2. Boil potatoes until soft, drain, mash roughly.

3. Fry onion until browned then stir into mashed potato.

4. Mix watercress, sweet potato leaves, eggs, lemon rind and fetta to potato mix.

5. Heap 2 tbsp. of mix into middle of prepared pastry squares. Fold one corner to opposite corner to make a triangle. Press down sides to seal.

6. Brush with oil or melted butter. Arrange on trays. Bake in oven until golden brown.

7. Allow to cool. Serve with fresh salad.

 

Ingredients

5 medium potatoes – washed and diced

1 bundle watercress – washed and chopped

1 cup sweet potato leaves – chopped

2 eggs

1 onion

2 tablespoons lemon (or lime) rind

75g feta cheese (or tasty cheese)

6 sheets puff pastry – cut into 4 squares

Method

1. Preheat oven to 200C. Grease flat tray.

2. Boil potatoes until soft, drain, mash roughly.

3. Fry onion until browned then stir into mashed potato.

4. Mix watercress, sweet potato leaves, eggs, lemon rind and fetta to potato mix.

5. Heap 2 tbsp. of mix into middle of prepared pastry squares. Fold one corner to opposite corner to make a triangle. Press down sides to seal.

6. Brush with oil or melted butter. Arrange on trays. Bake in oven until golden brown.

7. Allow to cool. Serve with fresh salad.

 

Ingredients

1 bundle watercress – washed, chopped

2 sweet potatoes – diced into cubes

2 cobbs of corn

1 onion – diced finely

2 cloves garlic – crushed

1 tsp oil

 

Method

1. Brown onion and garlic in oil in large saucepan. Remove from heat.

2. Add sweet potato and corn. Fill pan with water enough to cover contents. Return to heat and boil until sweet potato soft

3. Place large bowl under strainer. Strain contents and reserve 4 cups of the broth

4. Allow corn to cool, mash the sweet potato mix then add to strained vegetable broth.

5. Scrape corn kernels off cobb. Add kernels and watercress to mix. Stir until well combined.

Serve with toast.

 

Watercress and Pork Stir Fry

Serves 4

Recipe by Claire Webb, Darwin

Fish with Watercress Pesto

Serves 2

By Claire Webb, Darwin

 

 

Honey chicken with winged beans

Serves 3-4

By Claire Webb, Darwin

Ingredients

500g pork – diced

2 bundles watercress – washed, diced roughly, thick stems removed

1 brown onion

2 cloves garlic

2 tsp minced ginger

½ cup soy sauce

1/3 cup rice wine vinegar

1 Tbsp. corn starch

Vegetable oil

Method

1. Heat oil in large pan then fry garlic, onion and pork until browned then add ginger.

2. Lower heat, add soy sauce, vinegar and corn starch and allow to simmer for 15 minutes.

3. Turn off heat and stir though watercress.

4. Serve with steamed rice.

 

 

 

Ingredients

½ cup almonds

1 bundle Watercress, washed, thick stems removed.

2 cloves garlic - crushed

¼ cup Parmesan – grated

2 tbsp. olive oil

2 tbsp. lemon juice

2 pieces fish

½ cup breadcrumbs

Method

1. Pre-heat oven to 190C. Grease tray

2. In food processor or mortar/pestle grind up almonds into small pieces.

3. If not using food processor, cut watercress finely. Add watercress to almonds along with garlic, parmesan, oil, and lemon. Grind into a chunky paste.

4. In a bowl, combine 3 tablespoons of watercress pesto with breadcrumbs.

5. Place fish on tray, skin side down. Rub pesto breadcrumb mixture onto fish.

6. Place in oven. Cook until no longer pink and breadcrumb mixture crunchy (12-15 minutes)

Serve with fresh garden salad

Ingredients

2 chicken breast – diced

¼ cup honey

3 tbsp. thin soy sauce

2 cloves garlic – crushed

¼ cup plain flour

1 small onion – diced

2 tbsp. cooking oil

8-10 winged beans – washed, ends removed, diced at angle

Method

1. In a bowl mix honey, soy sauce, and garlic.

2. Cover chicken pieces with flour

3. Heat oil in moderate-high heat in fry pan. Cook chicken until there’s no more pink.

4. Add onion and stir 2-3 minutes.

5. Add sauce, bring to boil then reduce to simmer until sauce thickened (5-10 minutes). Turn off heat.

6. Meanwhile, heat water in saucepan and boil winged beans 4-5 minutes – until bright green. Drain well then add to fry pan. Stir until combined.

Serve with rice.

Pork, bamboo and winged bean curry

Serves 6

By Claire Webb, Darwin

Roast pawpaw, pork and winged bean salad

Serves 3-4

By Claire Webb, Darwin

Chicken and winged bean stir fry

Serves 2-3

By Claire Webb, Darwin

Ingredients

2 fresh bamboo shoots (or 2 cans)

400g pork – diced

500g or 2 cups cassava (or potatoes)

10 winged beans – diced

2 brown onions

3 cloves garlic – crushed

2cm ginger – grated

1 tbsp. ground cumin

1 tbsp. ground coriander

1 tsp ground turmeric

1 tsp salt

2 cups coconut milk

1 cup vegetable stock

2 tbsp. cooking oil

 

Preparation: Peel away layers from fresh bamboo, wash, and boil for 2 hours. Drain, wash, and cut into 2cm thin slices. If canned, simply wash.

 

Method

1. Remove outer layer of cassava, boil until soft, drain. Remove middle string and black parts. Dice into 2cm

2. Heat oil in large fry pan, stir fry pork, onion, garlic, and ginger until meat not pink. Add spices and stir for 1 minute.

3. Add bamboo shoots, coconut milk and stock. Bring to boil then lower to simmer for 1 1/2 hours.

4. Add winged beans, simmer  1/2 hour.

Serve with rice and fresh coriander.

Ingredients

1 large pawpaw, slightly ripe. Peeled, diced into chunks

2 pork chops

¼ cup balsamic vinegar

2 tsp corn-starch

2 tbsp olive oil

1 clove garlic - crushed

1 Corn cobb

1 large onion – chopped in chunks

6-8 Winged beans – washed, ends removed, diced diagonally

Method

1. Preheat oven to 200C. Grease flat tray

2. In bowl, combine vinegar, corn-starch, 1 tbsp. oil, garlic. Place pork in bowl with sauce. Marinate in fridge for 30-40  minutes

3. Place pawpaw, onion, corn, and oil on tray. Toss until all is coated in oil.

4. Place tray in oven and cook for 30 minutes. Remove tray and turn ingredients.

5. Add pork with sauce to tray and then return to oven. Check if pawpaw and pork browned after 30 minutes – return to oven if longer time required.

6. Remove tray from oven and allow to cool. Meanwhile heat water in saucepan and blanch winged beans 3-4 minutes until a bright green colour. Drain. Toss with other ingredients on tray.

7. Dice pork into chunks (optional) and scrape corn off the cobb—return to tray.

Serve by on its own or with rice

Ingredients

2 tbsp. fish sauce

2 tbsp lime juice

1 tsp tamarind sauce

¼ cup water

2 chillies – diced

1 tsp ginger - grated

2 chicken breasts – diced

1 brown onion - diced

8-10 winged beans, washed, ends removed, diced diagonally

½ red capsicum – diced

1 tbsp. cooking oil

1 tbsp. fresh coriander to serve

 

 

Method

1. In bowl, combine fish sauce, lime, tamarind, water, chilli, and ginger. Stir into a smooth sauce.

2. Place fry pan on moderate heat, add oil then add onion and chicken. Cook until chicken no longer pink.

3. Add winged beans, capsicum, and sauce. Stir for 4-5 minutes, or until beans are bright green and still crunchy.

Serve with rice, topped with coriander

 

 

Ingredients

2xbundles aibika

1x onion - diced

2 cups coconut milk

2xcloves garlic

1 large tapioca - peeled, diced into chunks

1 large taro, peeled, black parts removed

1xnub of ginger - crushed

1 teaspoon curry powder (optional)

pinch of salt and pepper

 

Method

1. Wash aibika and remove stems

2. Layer large pan with tapioca at bottom then taro. Boil in water until soft.

3. Add chicken, onion, ginger, garlic, salt, & coconut. Partially cover & boil for 20mins

4. Add aibika and cook for another 5 minutes.

 

Serve with rice

Creamy Chicken with Aibika & Vegetables

Recipe By: Madeline, Manus

Serves 4

Aibika Pesto Pasta

 

 

 

Serves 3-4

Ingredients

2 bundles/8-10 leaves—diced

1 teaspoon ginger - crushed

3 cloves garlic - crushed

1x brown onion—diced

1 teaspoon salt

Cooking oil

 

Method

1. Straighten leaves, remove stem, wash, & boil in water for 10 minutes.

2. Remove from water

3. Heat oil in pan, add garlic, ginger, salt, and onions.

4. Once onions browned, stir in fig leaves.

5. Remove from heat when soft

6. Serve with rice and root vegetables

 

 

 

 

Ingredients

2 medium sized eggplants – diced

2 eggs – whisked

1 brown onion – diced finely

2 cloves garlic – crushed

2 chillies – diced finely

1 tsp. turmeric

½ bundle/2 cups aupa – washed, diced

½ cup breadcrumbs plus ¼ cup coating

½ cup tasty cheese – grated

Oil for cooking

Method

1. Boil eggplants with pinch of salt until browned then strain water

2. Heat Tbsp. oil in pan. Cook onion, chillies and garlic until browned. Stir though turmeric then aupa. Turn off heat.

3. Place eggplant, aupa/onion mix, eggs, breadcrumbs, and cheese in large bowl. Mix thoroughly.

4. Roll into balls. Dip in breadcrumbs

5. Heat enough oil in frypan to cover base. Place balls in pan, turn regularly until crispy brown. Place cooked balls on paper towel or absorbent material to remove excess oil.

Serve with tomato passata or tzatziki (see note)

Note: Tzatziki recipe – de- seed ½ cucumber then grate and strain excess moisture. In bowl add 1 cup Greek yoghurt, 1 tsp lemon juice, and 1 clove garlic (crushed). Mix thoroughly with cucumber.

Ingredients

1 ½ cups bamboo shoots – diced into strips

2 brown onions – cut into strips

1cm/1 tsp fresh ginger – shredded

2 cloves garlic – crushed

1 medium capsicum – cut into strips

1 large carrot – cut into strips

2 tbsp. Oyster sauce

3 tbsp. thin soy sauce

2 kaffir lime leaves – de-veined, sliced thinly

½ cup watercress – for garnish

Method

1. If using fresh bamboo – bring to boil then simmer until soft to remove bitterness. If canned, just rinse with water then strain.

2. Heat oil in large pan. Brown onion, garlic, ginger then add soy sauce

3. Stir in carrots and capsicums. Sauté for 5 minutes.

4. Add bamboo shoots, kaffir lime leaves, and oyster sauce. Stir until bamboo shoots heated through.

5. Serve with steamed rice or rice noodles. Top with watercress.

Collaborators

Contact: Claire Webb Charles Darwin University Project Coordinator claire.webb@cdu.edu.au

Site by: