By Andy Bates
Television chef Andy Bates, host of road Feasts, stocks his modern twist on conventional classics encouraged by way of his trips round Britain and the USA
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Extra info for Modern twists on classic dishes
Remove from the heat and mix well. Alternatively, cook the rice and ingredients in a rice cooker. 4 Discard the salam or pandanus leaf, lemongrass and galangal. Press the cooked turmeric rice into a cone shape, if desired. Serve the cooked rice with the Accompaniments on the side. Serves 4 to 6 Preparation time: 15 mins + time to prepare the Accompaniments Cooking time: 15 mins + time to prepare the Accompaniments 54 Rice and Noodles Sayur Asam Vegetables in Sweet Tamarind Broth 4 2 1 1 cups (1 liter) water salam leaves (optional) in (21/2 cm) fresh galangal, bruised fresh or frozen corn cob, cut into sections 2 cups (180 g) tapioca leaves, sweet potato leaves, spinach and melinjo leaves (see note) 1 cup (100 g) green beans, cut into short lengths 2 to 3 green finger-length chilies, deseeded and cut into short lengths (optional) 1/ cup (75 g) lightly boiled raw 2 peanuts or fresh melinjo nuts 1/ cup (60 ml) tamarind juice 4 (page 26) or 4 to 6 carambola (belimbing wuluh), sliced 1/ cup (125 g) small fresh shrimp, 2 peeled and deveined (optional) 1 ripe tomato, cut into wedges 2 tablespoons sugar 1/ teaspoon salt 2 1 Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning.
Immediately reduce the heat and simmer until the shrimp turn pink, 2 to 3 minutes. Quickly drain and plunge the shrimp into a basin of iced water for 30 seconds to stop the cooking. Drain, peel and devein the shrimp. Transfer to a serving platter and set aside. 2 Grind the chilies, shallots and belimbing or tamarind juice to a smooth paste in a mortar or blender, adding a little lime or lemon juice for a more sour taste if desired. Set aside. 3 Add the ground paste to the shrimp and toss gently until well coated.
4 Place the ground mixture in a large bowl. Add the eggs, sugar and salt, and mix well. Shape the mixture into small balls, then flatten with your palm and shape them into patties. 5 Heat the oil in a wok and deep-fry the patties until cooked and golden brown on all sides, 3 to 5 minutes. Remove from the oil and drain on paper towels. Serve hot with serving bowls of the Pickled Shallots and Sambal Soto on the side. Serves 4 to 6 Preparation time: 20 mins + time to prepare the pickles and sambal Cooking time: 25 mins + time to prepare the pickles and sambal 46 Martabak Pancakes with Curried Meat Filling This Indian Muslim speciality, a night-time favorite, is often bought as a snack or light meal from food stalls.
Modern twists on classic dishes by Andy Bates