Radio New Zealand - Te Reo Irirangi o Aotearoa
25 May 2012 - 9:33 pm NZ time
Listen live or
listen again here
Dipping Sauce - fish sauce base (Hoi An Style)
Chef: Sachie Nomura as heard on Afternoons Friday 14 October 2011
Tags: savoury sauce, Vietnamese, fish
Ingredients
2 x tablespoons of fish sauce
1 x teaspoon crushed garlic
1 x teaspoon finely chopped chilli
1 x teaspoon sugar
1 x lime or lemon (juice only)
Method
Mix all the sauce ingredients in a bowl and serve with fresh spring rolls.
Roasts
- Warm Roast Root Vegetable Salad with Maple Balsamic Dressing
- Roasted Fijian Eggplants
- Spicy, Cubed Roast Vegetables
- Roast Hogget, Crisp Parsnips, Gratin of Potatoes, Green Beans and a Dark Rich Onion Gravy
- 30 Minute Roast Chicken and Veg
- Mozarabe Roast Chicken
- Roast Leek and Lemon Chicken Thighs
- Braised Lamb Shanks with Potatoes, Silverbeet and Preserved Lemon
- Slow Roasted Leg of Lamb
- Gigot Provencal – Oven Roasted Leg of Lamb
- Roast Duck with Glazed French Fancy Figs and Crushed Kumara
- Blackened Thai Roast Duck
- Braised Pork Cheek, Fake Cinnamon, Compressed Apples
- Roast Pork with Fennel
- Roast Wild Pork with Sun-Dried Tomato Pesto on Kumara, Tomato and Onions
- Standing Rib Roast
- Rib-eye Roast with Moroccan Flavours
- Braised John Flynn Beef Short Ribs
- Roasted Rhubarb
- Five Spice Roasted Fresh Figs
- Roast Quinces