Ego's and Burrito's Ryan McClure Harris

Ramen bombs( backcountry meal)

 ingredients


A pouch of Idahoan potatoes – these come in many flavors, like loaded, chipotle, applewood bacon, four cheese, etc.
A ramen brick, with or without the flavor packet
Most people will add some kind of meat, usually a 7-ounce foil packet of chicken. But it could be summer sausage or whatever suits your fancy.
Many people will also add cheese

 Instructions

boil some water, and throw in the ramen. You don’t need to expend too much fuel here, as just a few minutes in the hot water will soften the noodles to a perfect al dente consistency. Don’t overcook your noodles or else they’ll become soggy and boring.

Cooking instant ramen is extremely simple, and “detailed” instructions can be found on the back of each pack.

Pro Tip: Adding oil of some kind (coconut, olive, or even peanut butter) will increase the fat content, and make it taste even better.

Ingredients

3taro tubers
2breadfruit
4sweet potatoes
2whole chickens
¼ cup(60 ml) sweet soy sauce
coconut palm

Palusami


1large onion, diced
1 cupdesiccated coconut
20young sweet taro leaves, stems removed
1 cupcoconut milk

Instructions

Dig a square (1 metre x 1 metre) in the ground and place rounded stones on the bottom (don’t put one on top of the other). Reserve the dirt. Build a wood fire on top of them. Once it is set, light and allow to burn until the wood turns into charcoal. There will now be some charcoals and non-burnt woods, so take a spade or a fork and get the wood out. There should only be the heated stones left in the hole.
Meanwhile, clean the taro tubers by scraping off the dirt and small roots with the back of a knife. This process is not peeling, just removing all the debris until it’s down to the flesh.
Clean the breadfruit with the back of the knife, removing the scales.
Wash and scrub the sweet potatoes, the taro tubers and breadfruit. Set aside.
Freshly wash the chickens and place in a bowl. Add enough sweet soy sauce to lightly coat the chicken.
Lay out the coconut palm and place the chicken at the end where the palm was cut from the tree. Braid the individual leaves around the chicken. Continue braiding past the chicken to the very end.
To prepare the palusami, combine onion and desiccated coconut in a bowl. Take a square of aluminium foil and place approximately 4 taro leaves layered in the centre (use 1 big leaf and 3 or 4 smaller leaves). Pick it up and cup it in your hand, and add some of the coconut and onion mixture. Add ¼ cup coconut milk, and then carefully fold the taro leaf inward followed by the aluminium foil. Repeat with remaining leaves, onion mixture and coconut milk.
Place the vegetables, breadfruit, chicken and palusami on top of the palm leaves. Cover the food with banana leaves and coconut palm fronds. Cover the banana leaves and palm ferns with the reserved dirt. Cook for 45 minutes ­­­­– 1 hour, then slowly uncover. When the leaves are a nice yellow-brown colour, it is cooked. Serve chicken, vegetables and breadfruit with palusami.

Panang curry paste

 Ingredients

*TSP-teaspoon *TBSP-tablespoon

-5 dried red spur chilies, seeded and soaked

-1-2 cloves of garlic or 4-5 cloves Thai garlic

-1-2 medium-sized shallots

-1/2-1 TBSP lemongrass

-1 TSP of galangal 

-1 TSP coriander root

-1/2 TSP turmeric

-1/2 TSP kaffir lime rind

-1/2 TSP peppercorn

-1/2 TSP coriander seeds roasted

-1/2 TSP cumin roasted

-1/2 TSP salt

-1 TBSP salt

- 1 TSP shrimp paste

Preparation

 1) In a mortar, pound roasted dried herbs; coriander seeds, cumin, and peppercorn until finely ground

2) add remaining ingredients except for shrimp paste. pound until well combined

3)add shrimp paste, continue pounding until the mixture forms a smooth and fine paste



Panag Curry

 Ingredients

-2 TSP Panag curry pasta

-200g chicken breasts/thigh cut into bite-sized pieces (vegetarian option: tofu)

-1 TBSP cooking oil

-150 ML coconut milk

-kaffir lime leaves, thinly sliced

-sweet basil leaves

-4-5 red chili, sliced diagonally5-8 pea eggplants

-1 TSP palm sugar

-1TBSP fish sauce (vegetarian option: 1 TBSP slat)

Preparation

1) in a skillet or pan, over medium-low heat, combine cooking oil and curry paste, stirring frequently

2) add chicken, let simmer until no longer pink

3)add coconut milk, stir well and let simmer a few minutes

4)turn the heat to medium, add eggplant and cook till tender

5)add palm sugar and fish sauce to combine

6)add kaffir lime leaves, sweet basil leaves, and red chili, remove from heat and serve

andy's family recipe: cheesecake

1 packet plain wine or digestive biscuits crumbled (easily done in a food processor)
125g butter melted
1 packet lemon jelly
3/4 cup boiling water
grated rind and juice of 1 lemon
400g cream cheese
3/4 cup white surgar
375ml can evaporated milk well chilled (keep in fridge overnight)
1 tsp vanilla essence

method:

Mix crushed biscuit crumbs and melted butter. Press into the base of a 21cm spring form well-greased cake tin. Bake for 10 minutes at 150°C. Cool.

Melt jelly in boiling water. Add rind and juice of the lemon. Beat the cream cheese with the Sugar, add to jelly, stirring until well combined and creamy smooth. In a separate bowl, whip chilled milk until thick and fold into mixture. Add vanilla essence. Pour into crumb base and put in fridge for at least 4 hours, preferably overnight.

Tip: Garnish with berries