Drawing on the local seafood from Roebuck Bay, Ali and Mitch Torres takes us to a childhood location that has on many occasions fed their family well with seashells, fish and turtle. In this episode they cook up soul food to suit the location: a soup made from local pippies and a spicy turtle stir fry.

 

Serves
6

Preparation

30min

Cooking

1hr
By
Average: 2.6 (12 votes)
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Ingredients

Birriga Birriga (Pippies) Soup

  • Birriga Birriga (Pippies) 4 – 6 handfuls
  • Water
  • Garlic 1 tsp.
  • Ginger 1 tsp.
  • Lemon Grass
  • Spring Onion
  • Salt
  • Pepper

 

Goolil (Turtle) Chilli Tamarind Sambal

  • Goolil (Turtle) 500g sliced strips
  • Oil 4-5 tbsp.
  • 1 Onion diced
  • Garlic 2 tbsp. chopped
  • Ginger 2 tbsp.
  • Blachung 1 tbsp.
  • Red Chilli 1 finely sliced
  • Dried Chilli Flakes 1 tbsp.
  • Tamarind paste 3/4 cup
  • Water 1/4 cup
  • Ikan Bilas (dried anchovies) soaked in water
  • Sweet Soy Sauce 4 tsp.
  • 1 chopped tomato

Cook's notes

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.

Instructions

Birriga Birriga (Pippies) Soup

In a pot add the Birriga Birriga, cover with water (approx 1 inch above shells).

Add Garlic, Ginger and Lemon Grass, stir occasionally.

Add Salt and Pepper.

Bring to boil; Birriga Birriga is ready when shells have opened.

Top with Spring Onion; allow boiling for a further 10 minutes for shell meat flavours to be released.

Garnish with extra Spring Onion.

 

Goolil (Turtle) Chilli Tamarind Sambal

Heat wok or pan, add Oil.

Add Onions, Garlic & Ginger.

Place Blachung on side of other ingredients to toast, and then gently stir in.

Add Goolil strips, toss with other ingredients and brown.

Add fresh Chilli and Chilli Flakes.

Mix Tamarind Paste with Water and add to other ingredients, mix well.

Add Ikan Bilas (drain water)

Add Soy Sauce, Salt, Pepper and Tomatoes;

Continue cooking for a further few minutes, serve with rice, Enjoy.