The Little HelpX Book of Recipes

Marc and Vicki commandeer the kitchen

Our wonderful HelpXers, Vicki and Marc, enjoyed spending time in the kitchen. They cooked and cooked and made memorable meals: here are just three.

Vicki was keen to introduce us to this Chinese dish.  It’s fun to eat: use lettuce ‘wrapping’ to make your own pork parcels up, then garnish them with what you fancy from the bits and bobs on the side.

Sang choy bow

1 tbsp sunflower oil

Large piece fresh ginger, peeled and grated

2 cloves of garlic, crushed

2 red chillies , deseeded and finely sliced

500g minced pork

85 g light brown sugar

2 tbsp fish sauce

Juice from 1 lime

2  finely shredded lime leaves

Mix of lettuce leaves

Large handful mint and coriander leaves, very roughly chopped

handful toasted peanuts , roughly chopped

2 shallots finely sliced into rings shallots

1 lime, cut into wedges

Heat the oil in a large frying pan. Fry the ginger, garlic and chillies for 1 min. Add the mince, then cook on a high heat until golden brown, breaking it up with a wooden spoon as you go. Sprinkle over the brown sugar, fish sauce, lime juice and shredded lime leaves, then cook everything down until sticky.

Tip the mince into a serving bowl, then serve with a bowl of lettuce leaves for wrapping the mince in; the herbs, shallots and peanuts for scattering over; and the lime wedges for squeezing.

Sang choy bow: a little lettuce parcel just waiting to be eaten

On their last evening, the night of the ‘Asian tapas-Smörgåsbord’ , Marc introduced us to the Vietnamese answer to crudités, Gado gado.  I wasn’t watching while he was cooking, and I forgot to get his recipe from him, so … Marc, if you’re reading … is this version OK?

Gado gado consists of a plate of various raw or lightly cooked vegetables to dunk into a peanut  sauce.  Marc served raw cabbage and cucumber, lightly steamed potato slices and french beans, and quartered hard-boiled eggs.

Peanut Dipping Sauce (Sambal Kacang)
3-4 cloves garlic, peeled

1 fresh green chili chopped, (use 1/2 for milder sauce, or leave it out)


200 g  roughly crushed peanuts

1 teaspoon brown sugar

2 tablespoon lime juice

450ml hot water

Place the garlic cloves, green chili and salt in a mortar and pestle and pound into a paste.

In a small bowl, add the garlic paste, crushed peanuts, sugar and lime juice. Pour in hot water a little at a time, while whisking the peanut butter. Stop pouring the hot water when the peanut butter forms a smooth, dippable sauce. You may not need to use all of the hot water.

Taste the peanut sauce and adjust salt, sugar and lime juice if needed. Serve with your selection of vegetable crudités

Gado gado

Vicki found this recipe in my copy of Dennis Cotter’ s ‘Paradiso Seasons’, a wonderful vegetarian cookbook.  If you explore the web, you’ll find he’s tweaked this recipe several times.  The original is pretty damn’ good.

Chocolate-olive oil mousse

 150g. good dark chocolate

140 ml. olive oil

4 eggs separated

125 g. golden caster sugar

(1 tbspn. Cointreau or other orange liqueur)

Pinch salt

In a bowl over a pan of simmering water, melt the chocolate and slowly stir in the olive oil.  Beat the egg yolks with half the sugar until pale and fluffy.  Stir in the chocolate oil mix (and Cointreau if used).  Whisk the eggs with a pinch of salt until stiff, then continue whisking while adding the remaining sugar gradually in small batches.  Fold the egg white mixture and put the mousse into the fridge to chill for at least four hours.  It has a strong structure, and will easily keep overnight (but not if you taste it first…….)

It scarcely mattered that this chocolate mousse wasn't prettily presented: it disappeared rather quickly

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.