Poor Man’s Spanish Chicken
Poor Man’s, because I bought jars of stuff instead of choosing nice fresh ingredients. I guess you could call it bastardised Spanish cuisine?
Chocolate Chip Cookies
Who doesn’t love them? And they’re super simple, too. This recipe calls for some walnuts, but they’re perfectly good without them too. Eat up!
Steak & Kidney-Bean Pie
I loves me some pie. I loves me some meaty, flavourful, homely pie… but I don’t care much for kidney… so let’s replace it with kidney beans! This is a simple pie, not fancy, but tasty and awesome for a winter meal. Cooks in about 20-30 minutes, and preparation is pretty simple.
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
Click to make the image larger.
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 (Goulash)
Gulyásleves (goulash soup) originated in the Middle Ages and came to be when Gulyás (Hungarian for ‘cattle herdsmen’) travelled 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.