OK Sushi

Coriander Chutney

This is a bastardisation of a recipe from from Manjulas Kitchen, but my version comes out pretty well.


  • 1 big bunch of coriander, washed, and chopped (include everything except the root, yes that means the stalk)
  • 1 1/2 teaspoons salt
  • 1 teaspoon oil (light oil please)
  • 3 chopped green chillies, seeds included (or not, if you have an issue with spicy)
  • 1 tablespoon of adult-style lime cordial (or, replace with 3 tablespoons lemon juice and 1 teaspoon sugar)
  • 2 tablespoons water (omit if you are using lemon juice)
  • About 1 tablespoon of chopped ginger
  • 1 teaspoon of cumin seeds
  • A good-size (maybe 1/2 teaspoon?) pinch of hing


Blend, eat.


Chinese Pressure Cooker Ribs

For Christmas, Kelly and I were given an electric pressure cooker. Before now, I had never cooked with one, and I have found it a lot of fun experimenting, firstly by trying out different recipes on the web, and secondly by trying to re–interpret other recipes using the skills learned.

One such recipe is this Chinese–style rib dish.

We have been heading out the Chinatown to do fortnightly shopping at Paddy’s markets, and inside Market City is a great Chinese–style butcher. They sell ribs, and will cut them for you Chinese–style if you ask.

Chinese–style Ribs


  • 1kg of pork ribs, cut Chinese–style
  • 5 cloves garlic, chopped
  • 3 asian purple onions
  • 2cm piece of ginger, choped
  • Some small potatos – enough for the guests eating that meal
  • A good splash of Shaoxing wine
  • about 3 tablespoons of light soy sauce
  • about 1.5 tablespoons of dark soy sauce
  • 1 cup of home-made stock


Set your pressure cooker to browning, and brown off the ribs. Take them out of the cooker, then add in about one tablespoon of oil (canola or vegetable) with one teaspoon of sesame oil. Add in the onions, garlic and ginger, and cook until fragrant.

Add back in the ribs, with the potatos, wine, soy sauces and the stock.

Close the pressure cooker, and cook for 14 minutes on a high pressure.

When done, serve with rice and Chinese greens with oyster sauce.


OK Sushi Beef Sausage Rolls

Here is my newly-invented recipe for a batch of about 40 party–sized sausage rolls that I made for Oscar’s birthday party yesterday.

I chickened out on the shortcrust pastry, and used frozen puff. Both work well, apparently.

  • 1kg beef mince
  • 4 shallots (as in the French kind)
  • 4 cloves garlic
  • 1 2-inch piece of carrot, finely chopped
  • 1 cup shredded parsley
  • 1/2 cup shredded coriander
  • Salt and Pepper
  • 1 egg
  • Breadcrumbs
  • Butter

In a food processor, chop the shallots, garlic and carrots together until they are very small.

Heat some butter in a fry pan and gently cook the processed mix until the shallots go transparent. Put them back into the food processor and blend in the parsley and the coriander.

Put the minced beef into a bowl and mix in the ingredients from the food processor. If I wasn’t cooking for kiddies here I would add chilli I reckon, to taste.

Mix the ingredients with your hands, add salt and pepper to taste. When combined, mix in the egg and the breadcrumbs.

Lay out a sheet of frozen pastry, thawed to almost floppy, cut down the centre. Put a sausage-shape of the mix down the centre. Roll the pastry around it. Do this until you have 8 such shapes.

Brush each with milk, then sprinkle with sesame seeds. Poppy seeds or other such things would be nice here.

If you have baking paper, put them on a sheet of it.

Bake at 180° until golden on top. You may need to turn them upside-down to crisp up the bottoms.

Cut into whatever length you like, and eat!


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