Cabbage Sabaya
Another Sabaya recipe – this time it’s cabbage! I forget how awesome cabbage is until I have it. This recipe is amazing and I’m going to be making it again, and again, and again. I was getting so hungry while kneading the dough, but once the sabaya is cooked the smell is unbearably amazing.
Tomato & Capsicum Soup
Healthy and delicious. What can I say… this soup is awesome, and cheap as chips! Goes great with some warm, crunchy sourdough rolls.
Lamb & Feta Pizzas
Lamb, eggplant, artichoke hearts, feta, pesto… can’t really go wrong, can you?
Chicken Sabaya
Sabaya is a bread, I guess somewhat similar to Roti. It is a common breakfast item in Yemen, often spread with honey. Sabaya can, however, contain many ingredients and is absolutely delicious! This recipe is for a chicken version, great on its own or accompanying a rice, curry or soup dish.
How to fold Sabaya
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Bumbu Kacang
Bumbu Kacang (Peanut Sauce) is more commonly known as “Peanut Sauce”. It goes with everything, from rice to spring rolls, satay to vegetables. It is the definitive part of GadÅ-GadÅ (without it, it’s just vegetables!). I like to add Terasi to mine for that extra flavour hit but it’s still good without it.
Rendang Daging
Rendang Daging is a dry beef curry – and my absolute favourite curry of all time. All the work for Rendang is in the preparation, and it needs to be cooked for a few hours but the reward is melt-in-your-mouth meat and such wonderful, aromatic flavours that activate every taste bud in your mouth.
Sambal Terasi
Sambal is a kind of spicy pickle jam, served with most Indonesian meals. There are so many different types of sambal, but this one is Sambal Terasi (Shrimp Paste Sambal). This kind of sambal can be stored for a long time if kept in a small jar in the fridge.
Rempejek Katjang
These savory peanut crisps are a great accompaniment to any Indonesian meal, or just good on their own. Make sure to store them in an air tight container to keep them crisp and fresh!
Nasi Goreng
Nasi Goreng (Fried Rice) is traditionally an Indonesian breakfast dish, but here in Australia and other parts of the world, it seems to have become popular as a lunch or dinner dish. Either way, it’s the best way to use up left over rice. Nasi Goreng is best made with day-old rice, or at least rice that has been allowed to cool completely, otherwise you’ll end up with a sticky, stodgy mess.
Rib Eye Steak Spice Rub
Craving something a little more than just salt and pepper steak? Try this spice rub 🙂 read more…
Braised Pork Belly with Potatoes
Pork belly marinated in soy sauce and ketjap manis , then braised over a low flame for around 1.5 hours.. the meat is so tender and juicy it just melts in your mouth. Accompanied with soft, creamy potatoes that have absorbed all the flavour of the broth, served on steamy white rice and some crisp stir fried Asian greens…. this is comfort food at it’s best!
Gulyásleves
Gulyásleves (goulash soup) originated in the Middle Ages and came to be when Gulyás (Hungarian for ‘cattle herdsmen’) traveled the Great Hungarian Plains. One cow was killed to feed the group and was prepared in a soup over an open flame in a bogrács (cauldron). It has become probably the quintessential Hungarian dish – and absolutely delicious!
Paprika and Lemon Baked Chicken
This wonderful Spanish dish is so full of flavour! The chicken is fried ’til golden on the outside, then oven baked in a beautiful array of flavours; smoked paprika, garlic, onion, lemon, oregano… it all blends together into this pungent and amazing dish. There’s bits of savory, bits of sweet, bits of tart. And best of all, it’s so easy to make!!
Opor Ajam
Opor Ajam (Chicken in White Curry) is non-spicy curry from Indonesia. The chicken is stewed in coconut milk with aromatic spices until tender.
Three Cup Chicken
Three Cup Chicken is a Taiwanese dish where the three “cups” actually refer to the three equal measurements of the 3 main ingredients; soy sauce, shao xing wine and kecap manis (sweet soy). The secret is using dark sesame oil, which has a much stronger, toasted sesame taste.
Garlic Lamb & Broccoli Stir Fry
This is a really simple dish.. a simple marinade, then a quick fry in some oil, add the broccoli and it’s done! I love garlic in pretty much anything, but lamb + garlic is one of those flavour marriages that just go so well together. Broccoli is great in stir fry, as it soaks up all the juices and flavours in the wok.
Char Siu
Char Siu (Chinese BBQ pork) is probably the one thing I think of when someone says “Chinese food”. I never knew that the red colour comes from food dye – I always assumed there was an ingredient that gave it that red colour. Still, I opted to use the dye as it looks so much more appealing!
Best cooked over an open flame but if you’re roasting it in the oven, try to char the outside a little if you can – it really adds to the flavour.
Sichuan-style Chinese Chicken Noodle Soup
Chicken noodle soup is easy to make. Its quick, simple, and you can add almost anything to make awesome comfort food.
Mongolian Lamb
I adapted this marinade from Yángròuchuà n, Mongolian lamb skewers. The intense cumin and chilli aromas work perfectly with lamb. The taste is intense; aromatic and spicy, similar to Padang Sate. This marinade can be used on any kind of lamb – shoulder, cut into strips for stir-frying, lamb skewers, lamb chops or cutlets or even rack. It’s fucking delicious.