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.
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.
Mapo Tofu
Mapo Tofu (Má pó dòu fÇ”) actually translates to “Pock-marked old-lady tofu” … Trufax! I have only had this at a few (albeit, Japanese) restaurants in Australia. Obviously they cater for the Western palate, but I know that the original Chinese dish should be spicy. So spicy, in fact, that my Chinese friends tell me my lips should be numb!! (I was told to use “Doubanjiang ” fermented chili paste)
Kacang Panjang Kecap
Kacang Panjang Kecap (Beans in Sweet Soy) is an easy dish to prepare, and a great way to prepare beans. The Kecap Manis blends well with the garlic to create a soft, sweet taste that is great in contrast to spicy curry dishes.
Gai Pad Krapow
Gai Pad Krapow (Thai Basil Chicken) is a delicious spicy dish with ground chicken meat infused with the fragrant flavour of basil. This is a pretty quick meal to dish up and is commonly served as a lunch dish in Thailand, but can accompany any main meal.
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Spicy Turmeric Beef
Turmeric is a great spice. Not only does it taste great and give everything a great yellow colour, but it has many health benefits. From detoxifying your liver, to acting as a natural antibacterial and antiseptic for wounds, to promising new studies concerning cancer, arthritis and Alzheimer’s. Likewise, chillies help lower the body’s need for insulin by up to 60% after a meal! These two flavours go well with almost any meat, vegetable or fish. This is a great dish which is pretty easy to make, but absolutely packed with flavour.
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Gulai Ayam
Gulai Ayam (Indonesian Chicken Curry / Ayam = Chicken) is one of three types of Indonesian curry types. The first is the one with runny and soupy consistency, made from diluted coconut milk. Called “Gulai“, any kind of meat can be used; white meat, red meat, gizzard, liver. The second one is “Kariâ€, with slightly grainier texture and less water. The third one is “Rendangâ€, the driest of all – also my favourite!
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Spanakopita
A Greek-style Spinach and feta pie. Easy to make and super delicious! Can easily reheat in the oven or panfry leftovers.
Rosemary & Garlic Oven Baked Chips
I had a craving for something snacky today, and so I decided to make me some chippies! With a fresh harvest of homegrown potatoes, it was a good excuse to use some of them up. Chips are really simple to make, and with the freedom to make whatever flavour you want, you sometimes have to wonder why you bother buying them.
Serundeng (Fried Coconut Garnish)
Serundeng is an easy to make, but absolutely delicious fried coconut garnish with peanuts. I love this so much, I use it on basically anything. Plain rice, stir fries, meat dishes – anything. If you have a peanut allergy, you can simply take them out or substitute them for anything else, like cashews. read more…
Slada Timun
Slada Timun (Cucumber Salad)Â is a simple but yummy cucumber salad with peanut butter and eggs. Sounds questionable, but it’s honestly a winner! read more…
Gluten & Yeast Free Pizza Base
Everyone loves pizza – except candida sufferers. It contains all the stuff you can’t eat; yeast, gluten, cheese, olives, mushrooms – but you can improvise! Pumpkin, zucchini, pine nuts.. it’s easy. Here’s a yeast and gluten free pizza base that’s easy to make. Turns out thin and crispy, great done on the barbecue grill too!