You will need:
2 teaspoons crushed garlic
2 teaspoons crushed ginger
½ cup tomato sauce
¼ cup sweet chilli sauce
100ml salsa dip
½ cup brown sugar
1 tablespoon Chinese cooking wine
Method:
Mix all ingredients in large pot, bring to boil, add cracked and cleaned raw crabs.
Cover, reduce heat to simmer, stir occasionally.
10-15 minutes for 2 crabs.
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You will need :
500g beef mince
1 onion, chopped large chunks
2 sticks celery, sliced
1 cup beans, chopped (or frozen peas added later)
¼ wombok (or any cabbage) roughly shredded
A big slice dry pumpkin chopped into small chunks
1 tablespoon curry powder
1 pkt Chicken Noodle soup mix
1½ cups water
1 tablespoon soy sauce
Method :
Combine mince, onion, celery, beans, wombok, pumpkin, curry powder and 1 cup water in camp oven on tripod over coals. Stir occasionally. When mix comes to simmer, cook ½ hour then blend soup mix with remaining ½ cup water and add to pot. Stir and simmer slowly for another ½ hour or until noodles are cooked, add soy sauce. Serve. Crusty bread is a good side.
PS – Leftovers with a little grated cheese are great as a jaffle fill.
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You will need :
3 chicken thighs, trimmed and cut into strips
1 tablespoon fish sauce
1 tablespoon oil
1 shallot, sliced
1 teaspoon minced chilli
1 teaspoon minced ginger
50g snow peas, blanched
50g broccoli, blanched
150g cabbage, finely sliced and blanched
¼ cup chicken stock
200g pkt thin hokkien noodles
Method :
Boil a saucepan of water and pour over noodles. Separate with fork.
Heat oil in large pan on rack over coals and stir fry chicken with fish sauce, shallots, chilli and ginger for 1½ – 2 minutes. Add vegies, noodles and stock, salt to taste. Stir fry for 2 minutes. Drain noodles and add to pan. Stir and serve immediately.
Try it it’s yumm.
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You will need :
300g rump steak, cubed (or enough for 2)
2 rashers bacon, trimmed and finely chopped
1 large brown onion, chopped
1 tin whole tomatoes
1 potato in large chunks
1 cup pumpkin chunks
1 cup any other vegetable you travel with
(carrot, capsicum, celery, frozen peas)
1 dessertspoon each of minced garlic and ginger
Salt and a pinch or 2 of dried rosemary
1 teaspoon chilli (optional)
½ cup grated cheese
Method :
Combine all ingredients except chilli and cheese in camp oven. Suspend on tripod over camp fire and bring to the boil. Simmer for at least an hour, stirring occasionally. Add chilli 10 minutes before serving. Stir in cheese and serve.
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You will need :
3 rashers bacon, chopped
1 onion, chopped
3 teaspoons crushed garlic
Salt and pepper
½ teaspoon each of mixed herbs and chilli powder
2 tomatoes, chopped
2 handfuls grated cheese
3 eggs, lightly beaten
Method :
Spray oil into a pan on a cooking rack over coals and sauté onion, garlic, bacon. Add salt and pepper, herbs. Add tomatoes, stirring occasionally. Add eggs and stir constantly till cooked. Add cheese and stir till melted. Remove from heat.
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