Charlotte Mei de Drouas’s creations for Eat List Star Challenge 1: Philips Challenge

Eat List Star

Savoury dish:
Savoury dish:
12 Apr 2016

Savoury dish:

Lemongrass Pork Skewers on Asian Capellini
Asian capellini made with carrot juice for a pop of colour, and injected with the punchy flavour of kaffir lime leaves. Lemongrass was the star in this dish. The pork was marinated in the aromatic herb along with a variety of Asian flavours and spices. Remember the juicer used earlier for the noodles? Well the pulp does not go to waste! The carrot pulp was used in the pork for added moisture – recycling food ‘waste’! Cooked to perfection in the air fryer with minimal use of oil. Served with Vietnamese Nuoc Cham.


Serves 2


Glass Noodles
120ml hot water (for dressing) + 500ml hot water (for soaking)
50g caster sugar 
6 tbsp, lime juice
3 tbsp, fish sauce
2 garlic cloves, finely chopped
2 bird’s eye chilli, thinly sliced 
130g raw glass noodles (about 3 small nests) 
Handful peanuts, toasted
Handful fresh coriander, chopped
Lemongrass Pork Skewers
300g minced pork
1 lemongrass stem (approximately 6 inches in length)
1 red chilli 
6 garlic cloves
2 tsp fish sauce
1 tbsp soy sauce
2 tbsp vegetable oil 
1 tsp sesame oil
4 tsp caster sugar 
Zest of 1 large green lime 
1 tsp corn flour
6 stalks of lemongrass (as skewers)

Glass Noodles
1) In a large bowl, pour 500ml hot boiling water over the glass noodles and soak for 10 min. Drain and set aside.
2) In a separate bowl, mix the hot water, sugar, lime juice, fish sauce, garlic, and chilli and stir until the sugar dissolves.
3) Dress the noodles with the prepared dressing and set aside.
Lemongrass Pork Skewers
1) Preheat the oven to 180C.
2) Toast peanuts in a non-stick pan over medium-high heat for 4-5 minutes. Set aside for later.
3) Roughly chop the lemongrass, chilli and garlic cloves. Then, pulse them until fine in a food processor.
4) In a bowl, combine the blended mixture with the rest of the ingredients, except the corn flour and lemongrass sticks.
5) Mix the pork with the mixture, followed by the corn flour. Mix well and let it sit for at least 15 minutes.
6) Take a lemongrass stalk, and with wet hands, take some of the meat mixture and gently shape it around the top end of the lemongrass stick to form a meatball, the size of a golf ball. Repeat until all the meat is used.
7) Bake the skewers in the oven for 20 minutes at 180C, or until they are no longer pink in the centre.
8) Serve lemongrass pork skewers on the bed of noodles, and garnish with toasted peanuts and fresh coriander.

Sweet dish:
Sweet dish:
12 Apr 2016

Sweet dish:

Cereal & Milk How about breakfast for dessert!
A play on the common breakfast of cereal and milk, here is a delicate banana-coconut custard served with South-East Asian inspired granola. The sweet-spicy flavours of carrot, galangal, coconut and kaffir lime come together in the granola to create a delicious concoction, while the crunch of the oats, cashew nuts and pumpkin seeds provide a textural dimension to contrast that of the velvety custard. As a cook who actively tries to reduce food waste, the carrot used in the granola was once again ‘recycled’ from the collected pulp in the juicer. 

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