Recipes and notes from the chef

Megan Quill, from the Migrant Resource Centre, has developed two special recipes with the help of the Hmong community growers at Salamanca Market. These recipes use the produce that you can easily find in the fresh produce section of the market each Satruday.

Read on to find out more about the recipes. 

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No waste stirfry

Following chats with the Hmong growers, one of the main points that was made about their cooking was that they dislike wasting food (most understandably) and that they will often use foods that are non-traditional in their traditional recipes in order to curb food waste. I thought a stirfry using the Hmong essential stirfry ingredients (coriander, chilli, fish sauce and lime juice according to Xai - with method based on Zong's recipe) would be a simple recipe that covers a cooking method for all of the in season asian greens, and some others which are a bit left of field, but will open eyes to possibilities.

The recipe will be available to download from here after the activation at the market.

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Hmong tofu larb

This is a beautiful punchy salad with a very simple method, using some unusual ingredients. There are a few ways of substituting some of these, but I think its a great opportunity to showcase some of the gorgeous unique herbs that the growers have on offer and which cannot be found anywhere else. It's a salad that rewards the cook who is using the freshest possible ingredients, and that's exactly what the Hmong growers are offering to lucky Hobart.

The recipe will be available to download from here after the activation at the market.