Cider is the perfect pipi companion from Adelaide's restaurant Africola. A supreme snack combining pipis, fermented chilli, garlic and a nice dry drop.
- 60 ml (¼ cup) soy sauce
- 2½ tsp kecap manis (sweet soy sauce)
- ½ hot chilli, chopped
- 20 g unsalted butter (preferably cultured)
- 1 small garlic clove, finely chopped
- ¼ tsp finely shredded ginger
- 500 g pipis, soaked and drained (see Note)
- 100 ml dry cider (see Note)
- 2½ tsp white vinegar
- 1 small handful picked fennel fronds or chopped chives
- lemon juice, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time 30 minutes
Place the soy sauce, kecap manis and chilli in a small bowl and process with a hand-held blender until smooth.
In a large saucepan over medium heat, melt the butter, add the garlic and ginger and cook for about 15 seconds until aromatic but the garlic hasn’t coloured.
Add the pipis and cider, increase the heat to high, cover with a lid, and bring to the boil. Cook for about 3-5 minutes or until the pipis have opened.
Add the soy mixture, vinegar and heaps of lemon juice to taste. Check for seasoning and add salt, if necessary. Stir through the fennel fronds or chives.
To serve, throw in a bowl and eat with crusty bread while using the shells as tiny spoons (if that’s your thing).
• Soak the pipis in cold running water for 30 minutes, then drain before using.
• I like to use L’Orpheline Apple Cider – serve the rest of the bottle alongside the pipis. The cider is super dry, stripping the butter from your tongue, keeping your palette refreshed for the next spoonful.
Duncan Welgemoed is the head chef of Africola.
You can watch him in The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Can the passion of a home cook beat the skills of a professional chef? Missed all the action? Catch-up online and get all the recipes #TheChefsLine.