Troppo North Queensland in Troppo North Queensland | Food and drinks company

Troppo North Queensland

Locality: Troppo North Queensland

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23.01.2022 These Balsamic Bacon Brussels Sprouts taste so much better than that salad you were going to have for dinner. Full recipe: http://bit.ly/2dn0Fcd

19.01.2022 White Chocolate Strawberry Cheesecake Make this! https://taste.md/2eyjwTf Did you know we have an app? http://taste.md/2bMxMU5

18.01.2022 Hi everyone in sunny North Queensland just letting you know that our large range of jams, chutneys, curry powders & sauces and many more products are now available at Freshwater Post Office Cairns Bramston Beach store and the Miriwinni Post Office and General Store. Please view the inhouse product list to order if not in stock at the store at the time. Cheers Troppo North Queensland

15.01.2022 Which size systems are you interested in learning more about? Small home systems? Larger family systems for profit or Full Scale Commercial Aquaponics Farms? Let us know below in the comments. Watch more videos about the potential of Aquaponics at: www.MurrayHallam.com

11.01.2022 Sweet and Sour Pork This always goes over well and the flavours are great, plus it's easy to put together. 1:00 hr to Prep 0:30 to Cook... 4 SERVINGS Ingredients 600g pork belly, cut into 3cm pieces 1 tablespoon light soy sauce 1 garlic clove, finely grated 1/2 teaspoon ground black pepper Vegetable oil, to deep fry 50g (1/3 cup) plain flour 2 teaspoons vegetable oil, extra 1 brown onion, thinly sliced 1 tomato, cut into wedges 2 green shallots, trimmed, green and white parts cut into 4cm batons Sweet & sour sauce 100g (1/2 cup) brown sugar, firmly packed 80ml (1/3 cup) pineapple juice 60ml (1/4 cup) rice vinegar 2 tablespoons tomato ketchup 1 tablespoon light soy sauce 1/4 teaspoon Chinese five spice 2 teaspoons cornflour 2 tablespoons water Method Step 1 Place the pork belly, soy sauce, garlic and pepper in a large glass or ceramic bowl. Toss to combine and set aside for 30 minutes to marinate. Step 2 Meanwhile, for the sauce, place the sugar, juice, rice vinegar, ketchup, soy sauce and Chinese five spice in a saucepan over medium-high heat. Simmer for 5 minutes. Step 3 Combine the cornflour and water in a bowl. Add to the sauce and simmer for 2 minutes or until thickened slightly. Remove from heat. Set aside. Step 4 Fill a wok one-third full with oil. Heat to 180C over high heat. Toss pork in plain flour. Cook pork, in batches, for 4 minutes or until golden brown. Drain on paper towel. Step 5 Remove oil from wok. Wipe clean with paper towel. Heat extra oil in wok over high heat. Add the onion and stir-fry for 1 minute. Add the tomato and shallot. Step 6 Stir-fry for 1 minute or until the vegetables are tender crisp. Return the pork to the wok and pour over the sauce. Toss to coat. Serve warm.

10.01.2022 Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Incredible flavours! GET THE RECIPE HERE: https://cafedelites.com/creamy-garlic-butter-tuscan-shrimp/

09.01.2022 How To Grow Vegetables From Kitchen Scraps INSTRUCTIONS: http://bzfd.it/2d6Moiq

09.01.2022 These mobile houses can fold and unfold in just 10 minutes.

07.01.2022 Move over fruit jams, we have a new spread in town!

06.01.2022 Cheesy Mashed Potato Dippers

04.01.2022 THAI FISH CURRY READY IN: 25mins SERVES: 4 UNITS: US ... Ingredients Nutrition 1 medium onion, cut into slivers 1 red bell pepper, cut into thin strips,strips halved 3 -6 Thai red chili peppers, left intact with sides scored (amount to taste) (optional) 1 tablespoon oil 1 1/2 tablespoon TROPPO COCONUT DELIGHT curry powder 4 cloves garlic, minced 10 -12 kaffir lime leaves 1 red bell pepper, cut into thin strips, strips halved 12 cup sake or 12 cup dry white wine 2 tablespoons shrimp sauce (fish sauce ok substitution) 1 lb monkfish, cut into 1 inch cubes (sea bass, orange roughly, grouper, red snapper, salmon are ok substitutions) 1 stalk lemongrass, white part only,flattened with cleaver and sliced 1 lb monkfish, cut into 1 inch cubes (sea bass, orange roughy, grouper, red snapper, salmon are ok substitutions) 4 tablespoons corn-starch and quartered 4 tablespoons cornstarch 14 cup water 14 cup chopped fresh cilantro 1 lime, juice of Directions Add onions, chilies, and peppers and stir-fry until onions are slightly tenderers powder; stir-fry for 1 minute or until mixture becomes very fragrant. Add onions, chiles, and peppers and stir-fry until onions are slightly tender. Add vegetable broth, sake wine, shrimp sauce, coconut milk, lemongrass and bring to a boil. Add the fish cubes and tomato quarters, then cover, and simmer for 6-8 minutes or until fish is firm and cooked. Stir together corn starch into water to make a slurry and add to wok; stir until curry is thickened; remove kaffir leaves before serving if desired. Add the juice of the lime and stir in, then sprinkle with chopped fresh cilantro just before serving. Serve with steamed jasmine rice, if desired.