Easy Cooking

Poached Fish with Orange & Miso Sauce

2013-08-27T23:08:00.000-07:00

Ingredients

1 fish fillet
4 slices of fresh ginger
2 tbsp shiro miso paste
1/2 cup fresh orange juice
1 tsp whole pepper
1 tbsp palm sugar
2 tbsp sesame seeds
1 tbsp rice wine vinegar
1 tbsp ginger paste
2 spring onions, finely chopped
Salt, ground black pepper

Method
- Boil water in a pot, add ginger, a good pinch of salt and whole pepper to the pot and poach the fish over a gentle simmer for about 5 minutes.
- Meanwhile roast sesame seeds and grind them in a mortar and pestle. Place them in a bowl and mix with the miso paste, orange juice, sugar, vinegar, ginger and a good pinch of salt. Taste the sauce and adjust as you like.
- Serve the fish hot with miso sauce and garnish with ground pepper, chopped spring onion and orange wedges.

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Baked Gnocchi with Tomato Sauce

2013-08-27T05:42:00.000-07:00

Ingredients

300g gnocchi
4 tomatoes, finely chopped
6 mushrooms, roughly sliced
100g cauliflower, cut into florets
1 green capsicum, deseeded and roughly chopped
2 garlic cloves, crushed
1 onion, finely chopped
Handful of basil leaves, torn
125g ball mozzarelly, torn into chunks
2 tbsp curry powder
1 tbsp red chilli powder
Oil, salt, ground black pepper

Method

- Preheat the oven to 200C

- Heat oil in a large frying pan, add onion, capsicum, curry powder and chilli powder to the pan and soften for 5 minutes.

- Stir in the garlic and fry for 1 minute, then tip on the tomatoes and gnocchi and bring to a simmer. Bubble for 10-15 minutes, stirring occasionally until the gnocchi is soft and the sauce has thickened. Then stir through the basil leaves and season it well with a good pinch of salt and pepper.

- Transfer the mixture to a large ovenproof dish. Scatter with the mozzarella and grill in the oven for 6 minutes or until the cheese is bubbling and golden.

- Serve hot.

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Vietnamese Beef Jerky

2013-08-23T03:58:00.000-07:00

Ingredients

250g beef fillet, thinly sliced across its grain
2 tbsp minced lemongrass
1 tbsp minced garlic
2 tbsp sugar
1 tsp salt
1/2 tbsp five spice powder
1/2 tbsp turmeric powder
1 tsp ground pepper
2 tsp oyster sauce
1 tbsp hot chilli flake

Method

- Prepare the beef marinade: Mix all the spies together, add oyster sauce to help the spices combine well.

- Rub the spices on both sides of each beef slice in a bowl.

- Cover it with plastic wrap and marinate in the fridge for 6 hours or overnight.

- Preheat the oven to 200C.

- Put a cooling rack on a tray, spread the beef thoroughly and place on the rack. Cook the beef in the oven for 15 minutes and then turn it over. Keep repeating to check and turn the beef every 15 minutes until cooked to your liking.

We expect crispy beef jerky, the thinner it is, the crispier it gets. If you want some moisture in the beef jerky, slice it a bit thicker. The cooking time may vary depending on how thin the beef is.

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Parmesan-crusted Trout with Tomato Couscous

2013-08-07T23:11:00.000-07:00

Ingredients

200g trout fillet
100g couscous
1 large egg
1 garlic clove, finely chopped
A small bunch of fresh basil
2 tomatoes
1/2 lemon
50g plain flour
100g Parmesan cheese
Oil, salt, ground black pepper

Method

- Boil water in a kettle.

- Heat oil in a sauce pan, saute the chopped garlic until lightly golden, then add chopped basil stalks and tomatoes to the sauce pan.

- Tip in the couscous, stir everything around and add 200ml of boiling kettle water. Cover with a lid and turn the heat off.

- Heat a splash of oil to a frying pan on a medium high heat.

- Beat the egg in a bowl. Lay out 2 plates, sprinkle the flour over one and finely grate the Parmesan cheese over the other.

- Season the fillet well with salt and pepper on each side. Then dip it in the flour, making sure it's completely covered. Carefully shake off the excess then dip it into the beaten egg. Then lay it in the Parmesan.

- Fry the fillet in the frying pan for 2 minutes on each side until golden, crisp and cooked through.

- Stir up the couscous with a fork, season it with salt and pepper. Tear in the basil leaves and stir them through.

- Serve the fillet hot with the couscous.

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Stuffed Okra

2013-07-30T23:41:00.000-07:00

Ingredients

200g okras
1 tsp cumin seeds
1 tbsp ginger garlic paste
2 tbsp lemon juice
1 tbsp red chilly powder
A bunch of chopped coriander
1/3 tsp turmeric powder
Oil, salt and ground pepper

Method
- Cut the okras open, try not to halve it.
- Combine all spices and some chopped coriander in a small mixing bowl, add some oil and lemon juice to mix it well, then stuff the mixture in each okras and keep it aside.
- Heat oil in a pan, add cumin seeds, stuffed okras and toss them. Cook it on a low flame under cover for 5 minutes or until cooked.
- Serve hot.

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The Ultimate Rocky Road

2013-07-29T01:28:00.000-07:00

Ingredients

1 cup marshmallows
1 cup raw peanuts
3/4 cup red glace cherries
200g dark cooking chocolate, chopped
200g milk cooking chocolate, chopped
150g shortbread ginger biscuits, broken

Method

- Roast the peanuts in a hot pan for 10 minutes or until lightly brown.

- Combine 1/3 each of the marshmallows, roasted peanuts and cherries in a bowl. Set aside.

- Melt the milk and dark chocolate together in a glass bowl over simmering water, making sure the bowl doesn't touch the water otherwise the chocolate will set.

- Stir the biscuits, marshmallows, peanuts and cherries mix into the melted chocolate. Spoon the mixture into a lined 18x30cm slice pan.

- Gentle press the reserved marshmallow, cherries and peanuts into the top of the slice.

- Chill until firm and then slice into squares to serve.

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Golden Egg Curry

2013-07-12T02:35:00.000-07:00

Ingredients

4 eggs
2 tbsp ginger & garlic paste
2 medium onions, finely chopped
2 medium tomatoes, finely chopped
3 tbsp mustard oil (or olive oil)
1/2 tsp turmeric powder
1 tsp red chilli powder
2 tsp coriander powder
2 tsp garam masala
Juice of 1/2 lemon
2 tbsp chopped fresh coriander leaves
Salt to taste, ground black pepper

Method
- Boil water in a sauce pan, cook the eggs at a medium boil for 8 minutes. Drain the eggs and let it cool. When the eggs are cool enough to handle, peel them.
- Heat 1 tbsp oil in a non-stick pan, add the eggs and saute them until evenly browned from all side. Remove from the heat and set aside.
- In the same pan, heat the remaining oil. Add ginger & garlic paste and cook for 2-3 minutes.
- Add onions into the pan, mix well and saute the onion for 5 minutes or until golden.
- Add the tomatoes and mix well. Cook for 5 minutes or until the oil separates.
- Then add turmeric powder, chilli powder and mix well. Add 1 cup of water, stir to mix, bring to a boil and simmer for 3 minutes.
- Add garam masala, salt and ground pepper. Halved sauteed eggs and add them into the pan. Stir gently so that the eggs get coated with the masala.
- Add lemon juice and 1 tbsp chopped coriander and mix well.
- Serve hot and garnish with the remaining chopped coriander.

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Crab Linguine

2013-07-06T01:20:00.001-07:00

Ingredients

200g white crab meat (fresh meat recommended)
50g brown crab meat
200g linguine
2 big tomatoes, peeled, chopped & deseeded
2 garlic cloves, finely sliced
1 red chilli, chopped with seeds removed
Oil, salt to taste, ground pepper

Method

- In case you use fresh crabs, steam or boil the crabs until cooked through, then take out the white and brown crab meat. Double check to make sure there is no shell left in the meat.

- Heat oil a large frying pan, gently saute the garlic and fresh chilli. Add the brown meat and cook for a minute, then add the fresh chopped tomatoes and cook for 3 minutes, add the white crab meat and season with salt.

- In a large pot of boiling salted water, add the linguine and cook for 2 minutes. Remove the pasta with a pair of tongs and add to the frying pan with the crab and tomatoes.

- Add some oil in the pasta, season it well with a good pinch of salt and ground pepper.

- Then give the pasta a good toss and serve hot.

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" To enhance a nice texture for this dish, you can use zucchini. Cut the zucchini into 1cm strips lengthways. Blanch the strips with boiling salted water and add them into the crab and tomato sauce after adding pasta and season well altogether. Making sure you use the same pot of salted boiling water when you cook zucchini and pasta."

Pepper Pork Belly

2013-06-28T04:30:00.000-07:00

Ingredients

300g pork belly, cut into bite-sized pieces
1/2 cup fish sauce
4 tbsp sugar
3 garlic cloves, crushed
2 shallot, finely chopped
A small bunch of chopped spring onion
1 fresh chopped chilli
Oil, salt, ground pepper

Method
- Saute chopped chilli, onion and garlic in a hot pan with a bit oil until fragrant. Then transfer it into a small bowl.
- Heat oil in another frying pan, add 2 tbsp sugar and let it get caramelised, remember not to burn the sugar. Then add the pork and mix well with the caramel, it gives the dish a nice brown color.
- Add the fried onion, chilli and garlic to the pan and stir well with the meat. Season it with 2 tbsp sugar, fish sauce, salt to taste and bring to a boil, then simmer for 15-30 minutes or until cooked through, add a bit water if it's too dry.
- Sprinkle with chopped spring onion and ground pepper. Serve hot with steamed rice.

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Tom Yum Pipis

2013-06-20T00:46:00.000-07:00

Ingredients

500g pipis
150ml water
1 large ginger, sliced
2 garlic cloves, finely chopped
1/4 pineapple, quartered
1/2 cup chicken broth
1 tsp mince lemongrass
1 tsp chopped fresh chilli,
3 lime leaves, finely chopped
4 fresh lemongrass, halved, beaten
2 tbsp Tom Yum paste
Oil, salt to taste and sugar

Method
- Lightly cook the pipis in a pot of boiling water for 2-3 minutes or until lightly opened. Reserve 1/2 of the water in a bowl.
- Heat oil in a clear pot, fry mince lemongrass, garlic, ginger and chilli until fragrant. Add tom yum paste and mix well with the spices.
- Add the chicken broth, reserved pipi water, pineapple, fresh lemongrass, lime leaves into the pot and bring to a boil. Season with a touch of salt and sugar. Then add the pipis and remove from the heat.
- Serve hot with sweat and sour fish sauce.

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Tandoori Chicken

2013-05-25T20:37:00.000-07:00

Ingredients

2 chicken legs, skin removed
Thick yogurt
1 lemon
Ginger & garlic paste
Tandoori paste
Kasoori Methi
Red chilli powder
Roasted cumin powder
Garam masala
Coriander powder
Salt, oil, ground pepper

Method
- Rinse the chicken legs well then pat dry using paper towel. Then make gashes on the chicken legs using a sharp knife.
- Prepare the inner coating for the chicken legs in a bowl including:
* 2 tbsp chilli powder
* 1 tbsp lemon juice
* 1 tbsp ginger & garlic past
* 1 tsp oil
- Mix the masala well together and insert it inside the gashes as well as on over the chicken legs. Keep it to rest for 15 minutes.
- Make the tandoori masala according to the formula below:
* 1 tbsp thick yogurt
* 1 tbsp tandoori paste
* 1 tbsp chilli powder
* 1 tbsp kasoori methi
* 1 tsp garam masala
* 1 tsp roasted cumin powder
* 2 tsp coriander powder
* Salt to taste
- Apply the tandoori masala paste well on over the chicken leg in a big bowl. Cover and keep it to marinate in a fridge for 6 hours or overnight.
- Remove the chicken legs from the fridge 30 minutes before baking them.
- Preheat the oven to 250C.
- Bake the chicken legs on top of a grill rack in the oven for 20 minutes. After that, flip them and bake again for 20 minutes more. Then flip them for one more time and bake for final 10 minutes.
- Serve hot with bread and wedges of lemon on the side.

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Grilled Pork with Chili & Lemongrass

2013-05-20T22:49:00.000-07:00

Ingredients

300 gr pork ribs
4 garlic cloves, crushed
2 shallots, finely chopped
3 tbsp sugar
2 tsp lemon zest
4 tbsp fish sauce
1 lemongrass, finely chopped
Chili paste
Salt to taste, ground pepper

Method
- Combine all of the spices in a bowl, add the ribs into the bowl and mix well with the spices.
- Cover the bowl with cling wrap and marinate it for at least 1 hour or overnight in a fridge.
- Remove the meat from the marinade and grilled it until cooked and brown. Discard the leftover marinade because it may taste bitter if you leave it on.
- Serve hot with rice and salad.

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Chilli Chicken

2013-05-14T16:48:00.000-07:00

Ingredients

400 gr chicken breast, cubed
2 tbsp soya sauce
2 tbsp red chilli sauce
1 egg
2 tbsp corn flour
5-6 medium hot green chillies, finely sliced
1 capsicum, roughly chopped
1 big onion, finely chopped
4 garlic cloves, crushed
Salt to taste, ground black pepper
1 cup chicken stock
1 tbsp vinegar
Oil to fry

Method
- Take chicken pieces in a bowl, add 1tbsp soya sauce, 1tbsp corn flour, 1 tbsp soya sauce, salt, egg, black ground pepper and mix well. Marinate it for 15 minutes.
- Heat oil and deep fry the marinated chicken until golden brown (take care not to over cook it), then drain and set aside.
- Heat oil in a separated wok, add garlic and saute for half a minute, add green chillies and continue to saute. Then add onion, capsicum into the wok, season the mixture with chilli sauce and 1 tbsp soya sauce.
- Add 1/2 cup chicken stock and bring the mixture to boil into the pan. Add fried chicken pieces into the wok and toss. Then mix blended corn flour with the chilli chicken. Season it with a good pinch of salt and cook for a minute, then add vinegar and stir. (If you want gravy, add some more stock and let it come to a boil).
- Serve hot with rice or bread.

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Moroccan Spicy Meat Balls

2013-05-09T16:55:00.000-07:00

Ingredients

300 gr lamb mince
4 tbsp cumin powder
2 tbsp red chilli powder
3 garlic cloves, crushed
1 onion, finely chopped
4 tomatoes, deseeded, finely chopped
A good handful of chopped parsley
Chopped coriander
Salt to taste, ground black pepper
Olive oil
4 eggs

Method
- Make meat balls: Combine mince, chopped parsley, 2 tbsp cumin powder, 1 tbsp chilli powder, a good pinch of salt and ground pepper in a large bowl. Mix until well combined. Roll tablespoons of mixture into balls. Place them on a plate.
- Heat oil in a heavy bottomed pan, sear the meat balls in the hot oil until brown. Put them aside.
- In the same pan with same oil, add in garlic, onion, 2 tbsp cumin powder, 1 tbsp chilli powder and saute for a few minutes. Then add chopped tomatoes to the pan and cook until soft.
- Transfer the meat balls into the pan, break some eggs on the top separately, and cook with the lid on just long enough for the eggs to set.
- Sprinkle chopped coriander on top and serve hot with bread or rice.

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French Crepes

2013-05-08T05:10:00.003-07:00

Ingredients

70gr flour
220ml milk
1 egg
1 tbsp vanilla extract
3 ripe bananas, peeled and cut into 4cm pieces
1 orange
Some grapes
Butter, salt, sugar
Ice cream, whipped cream

Method

- Combine flour, 1 tbsp sugar and 1 tsp salt in a bowl through a strainer and mix well. Beat an egg, milk and vanilla extract into another bowl.

- Then add the flour mixture into the egg mixture, and mix well together (For better result, you can use an electrical mixer).

- Add 2 tbsp melted butter into the mixture and mix for 5 seconds more to combine all ingredients.

- For the filling, you can choose any fruits up to your liking. In case you choose bananas, marinate them with caramel. To make the caramel, heat 3 tbsp sugar in a sauce pan under medium heat until golden brown, be careful not to overcook it.

- Heat a pan over medium heat, pour a thin layer of the flour mixture into the pan and cook it until smelling nice, then turn it to other side until slightly golden brown. Overall it takes about 2 minutes to cook a crepe. (If your crepe is thin enough to be cooked through, you don't have to turn it).

- Serve warm with fruits, whipped cream and ice cream.

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Lamb Skewers

2013-04-29T02:28:00.003-07:00

Ingredients

300g lamb leg steak, diced
2 garlic cloves, crushed
2 tbsp lemon juice
1 Lebanese cucumber, thinly sliced
1 green capsicum, thinly sliced
1 yellow capsicum, thinly sliced
1 red capsicum, thinly sliced
1/2 tsp dried mint
Oil, salt, ground pepper, ground chili

Method
- Combine the garlic, lemon juice and mint in a bowl, then marinate the lambs, capsicums and cucumbers with the garlic mixture, salt, ground chili and pepper. Cover and refrigerate them for 30 minutes.
- Preheat barbecue grill on medium-high heat.
- Thread the marinated lamb and vegetables alternately onto skewers. Spray the skewers with oil, grill the for 5 to 6 minutes each side for medium or until cooked to your liking.
- Serve hot with salad.

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Asparagus & Herb Omelette

2013-04-25T20:52:00.002-07:00

Ingredients

5 large eggs
16 asparagus spears, peeled
Chopped herbs (parsley and chives)
Cream, butter, oil
Lemon juice
2 tbsp creamed horseradish
1 tsp snipped chives
Salt to taste, ground pepper

Method
- Gently whisk the eggs with cream, salt, pepper and fresh herbs with a fork.
- Heat a knob of butter in a pan and cook thin omelettes once at a time, then drain separately on kitchen towels to cool.
- Briefly grill the asparagus in a griddle pan with a touch of salt and oil for a few minutes.
- Combine the sour cream, lemon juice, creamed horseradish and snipped chives. Then smear the omelettes with the sour cream mixture, top with asparagus and roll up.
- Serve warm with whole chives.

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Duck Legs with Orange & Honey Sauce

2013-04-04T16:43:00.001-07:00

Ingredients

4 large duck legs
sea salt
olive oil
2 oranges, peeled, segmented & cut into 3 crossways
1 heaped tbsp orange marmalade
1 heaped tbsp honey
juice of ½ lime
2 tbsp chopped fresh coriander
a splash of soy sauce
¼ cup chicken stock

Method
- Preheat oven to 220°C fan forced (240°C normal).
- Prick the duck skin a few times with a fork and place in a large baking tray in one layer, skin side up. Sprinkle with salt and put a little oil in the base of the tray. Then cook in the oven for about 30-40 minutes until tender.
- Whisk up the oranges, marmalade, honey, lime juice, coriander, soy sauce and stock.
- When the duck is ready, drain off any excess oil and pour the orange mixture over the top. Cook in the oven for another 10 mins.
- Serve the duck with steamed green veggies on the side.

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Spicy Mutton Curry

2013-04-01T16:13:00.000-07:00

Ingredients

500g goat meat with bones (mutton)
3 onions, roughly chopped
3 tomatoes, roughly chopped
3tbsp ginger & garlic paste
1tbsp ground cinnamon
2 bay leaves, 8 curry leaves
3 cloves
1tbsp fennel seeds
1tbsp turmeric powder
1tbsp red chilly powder
1tbsp coriander powder
3tbsp meat masala
2tbsp yoghurt
2 fresh red chillies, roughly chopped
Oil, salt, 2tbsp ground black pepper
Few of coriander leaves

Method

- Saute onion with oil in a hot pan until soft and translucent. Then add tomatoes, the fresh red chillies and fry them all together for about 5 minutes. Remove the mixture from the heat and let it cool for few minutes, and then grind them into a smooth paste.
- Heat oil in a pressure cooker, add the mixture and fry for 3 minutes, then add ginger & garlic paste and cook until the raw smell of ginger & garlic goes off.
- Add the mutton and the meat masala into the pressure cooker, mix all well and fry the mutton with the masala for 10 minutes in medium heat.
- Now add the red chilli powder, turmeric powder, coriander powder, black pepper, salt and a half cup of water into the mixture. Stir it well so that all ingredients mix together and close the lid of the pressure cooker. Pressure cook it until the whistle goes off 6 times. Remove from the heat and put it aside.
- Heat oil in a casserole, add cloves, cinnamon, fennel seed, bay leaves, curry leaves and gently fry the spices for 1-2 minutes, then transfer the mutton mixture from the pressure cooker into the casserole. Let it boil for a few minutes in medium low heat until it becomes a bit thick in consistency, add yoghurt, mix well and remove from the heat.
- Garnish it with coriander leaves and serve hot with steamed rice or bread.

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Vietnamese Style Chicken

2013-04-01T02:02:00.000-07:00

Ingredients

3 chicken drumsticks
200ml coconut water
1/2tbsp five-spice powder
1tbsp Knorr's chicken powder
2 garlic cloves, finely chopped
Salt, sugar, ground pepper, oil

Method

- Score the drumsticks and marinate them with a good pinch of salt, pepper and five-spice powder for 15 minutes.

- Heat oil and 2tbsp suggar in a frying pan, when the sugar turns brown, quickly add the drumsticks and coat them well with the melted sugar, add chopped garlic into the pan. Fry them for a few minutes until golden brown.

- Then add coconut water into the pan, season the meat with chicken powder, a bit of salt and sugar.

- Cook the chicken in a medium low heat for 10-15 minutes or until cooked and the sauce is thicken.

- Serve hot with steamed rice and salad.

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Bengali Fish Cakes

2013-03-21T00:36:00.001-07:00

Ingredients

3 potatoes, peeled and cubed
300g boneless, skinless salmon fillets, cubed
2 small red chillies, finely chopped, seeds removed
Garlic, ginger, brown onion, all finely chopped
1tsp turmeric
1tsp ground coriander
3tsp smoked paprika
2tsp chilli paste
1-2 red onion, finely sliced
Juice of 2 lemons
1 small bunch of fresh coriander and mint, roughly chopped
1 large egg
Plain flour, 1/4 cup of yogurt
Salt, oil

Method

- Steam the potatoes and salmon until cooked through

- Saute the chillies, garlic, ginger, brown onion until tender, remember to stir regularly. Then add turmeric, ground coriander, smoked paprika and chilli paste in the pan. Mix all well and cook to toast then transfer to a bowl.

- In another bowl, use your hands to massage the red onion with the juice of 1 lemon, salt and smoked paprika. Set aside.

- In a large bowl, combine the chopped coriander with the juice of 1 lemon, the egg, salt and plain flour. Then add the drained potatoes, salmon and mash well (adding more flour of too wet and another egg if too dry). Refrigerate the mixture for about 30 minutes.

- When ready, form the mixture into 8 patties, flour lightly, sprinkle a bit of salt on top and pan fry in a decent layer of hot oil until crusty all over.

- Mix the yogurt with a squeeze of lemon juice, the chopped coriander and mint.

- Serve hot with steamed rice or bread.

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2 in 1 Breakfast

2013-02-20T22:03:00.000-08:00

Ingredients

Bread
2 eggs
White cabbage
2 tomatoes
1 eggplant (or bacon depend on your liking)
Vinegar, fried shallot
Extra virgin olive oil
Salt, ground chilly and pepper

Method
- Preheat the oven to 180c.
- In case using eggplant, slice it into 2 cm pieces, season them with oil, salt, pepper on each side. Then fry them in a hot pan for 5 minutes or until soft.
- Sauce for salad: 1 tbsp vinegar + 1/3 cup water + 2 tsp sugar + 1/2 tsp salt + 1/2 tsp ground pepper.
- Cut a square in the middle of a bread like in the photo, then put fried eggplant (or bacon) in between. On top of the sandwich, break 2 eggs, season them with salt, ground chilly and pepper.
- Put the sandwich in the oven for 5-10 minutes or until the eggs are cooked to your liking.
- Serve it with salad and fried shallot sprinkled on top.

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Colorful Fried Calamari

2012-10-12T18:10:00.000-07:00

Ingredients

300g calamari
2 celery stalks
2 carrots
1/2 pineapple
2 crushed garlic cloves
Olive oil
1/3 Knorr chicken cube
Salt, sugar, pepper

Method
- Heat oil in a frying pan, add calamari and saute for 2-3 minutes, then put it aside
- In the same pan, stir garlic until fragrant, add carrots, celery stalks, chopped pineapple and cook for a few minutes. Season the vegetables mixture well with crushed chicken cube, salt, and a bit of sugar.
- Finally, add the calamari back to the pan and mix well with the vegetables.
- Sprinkle with ground black pepper and serve hot with steamed rice.

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Beef Stew

2012-10-04T18:47:00.001-07:00

Ingredients

500g beef shanks, cut into chunks
3 carrots, cut into chunks
3 tomatoes, finely chopped
1 onion, roughly chopped
3 star anise
3 lemon grass stalk, bruised the white part
1 cinnamon stick
2tbsp minced ginger
2tbsp tomato paste
4 crushed garlic cloves
Basil leaves
3tbsp fish sauce
1tsp chinese 5 spices
Salt, sugar, pepper
Water, olive oil

Method
- In a large bowl, marinate the beef with 2tbsp sugar, fish sauce, ginger, garlic and chinese 5 spices and set aside or cover and refrigerate it for 30-45 minutes.
- Heat oil in a large pot, fry the onions and garlic until fragrant. Add tomato paste, chopped tomatoes and cook until soft, then add the beef, lemon grass, star anise and cinnamon, stir the beef well and let it cook for 5 minutes.
- Add water to the pot, bring to a boil, then lower the heat and simmer it under cover for 1.5 hours or until the beef is tender (To save time, pressure cook the beef until the whistle goes off 6 times).
- Add the carrots and cook for 30 minutes or until soft. If the stew is too chunky, add a bit more water, or if it's too watery then simmer longer.
- Season the stew well with salt or fish sauce and pepper.
- Serve with rice noodles or bread and garnish it with parsley or basil leaves.

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Honey Chicken

2012-09-23T17:53:00.000-07:00

Ingredients

3 skinless chicken thighs
3tbsp runny honey
Salt, pepper
Fish sauce
Olive oil

Method
- Heat oil in a large frying pan, add chicken thighs and season with a good pinch of salt and pepper, and cook for 15-20 minutes, keep turning every minute until cooked through.
- Carefully drain away the fat in the pan and turn into a medium heat.
- Add honey into the pan and caramel the chicken for 10-15 minutes or until cooked to your liking, remember to turn the chicken every minute to cook evenly.

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