This is a fantastic recipe for summer! Quick, easy, can be prepared outdoors on the barbie and plated at the table. It’s so fresh and inviting, with a divine dressing that jazzes up the most dour of taste buds. For a more substantial meal you could serve this over cooked rice noodles, or have a [...]
Hainanese Chicken Rice is one of my absolute favourite foods. I was first introduced to it whilst on holiday in Kuala Lumpur when I was sixteen [staying with a school friend who boarded in Perth] and oh my goodness did I have a good time there. I, who had always been the pickiest eater known [...]
It’s strange; when we moved into our new place I figured I’d be living in the kitchen, cooking up huge interesting meals. What with the great high-powered gas cook-top [with wok burner wahey], plenty of useable bench space for prep work and actual room to move – even enough room for two people to move [...]
Whilst I have previously posted a generalised recipe for Combination Fried Rice, I am forced to admit that I have never, ever been one hundred percent – or even eighty five percent – satisfied with my fried rice. Oh it tasted yummy enough but it was inclined to be sort of mooshy, and didn’t have [...]
As discussed in the above post, here’s my take on The Great Fried Rice, using key principles from Jaden of Steamy Kitchen. I’m a convert to her key principles – cold cooked rice; fish sauce; lap cheong / char siew. I’ve then done my own thing to a certain extent – I mean, fried rice [...]
Char siew aka cha siu aka xa xiu [in Vietnam] is a truly wonderful creation. A cut of pork, preferably belly pork but you can also use shoulder or fillet, is marinaded in brown sugar, rice wine, five spice powder and other condiments / flavourings then roasted until done, with a slightly charred, caramelised crust [...]
No matter how picky I try to be, my bookmarks list in IE frequently gets a bit out of control and I have to go through and do a bit of a cull of sites and blogs I no longer visit, for whatever reason. If I get fed up with a blog or site, no [...]
This is a great recipe either to use leftovers or start from scratch and produce whatever you want for either a hearty dinner for two [there will still be leftovers!] or light lunch with salad. It is delicious cold the next day. You could easily make this totally vegetarian; the addition of mushrooms is particularly [...]
This is a delicious meal in a bowl noodle soup – like Bun Rieu et al it’s one of the group I call “Mesocosm Soups” as there’s a whole world in the bowl; noodles, meats or seafood, vegetables, herbs, spices. Incredibly yummy and rich with different layers of textures and flavours. Pretty healthy too!
Goi Cuon are Vietnamese rice paper rolls filled with poached pork and prawns, sundry herbs and other grated or shredded vegetables, and [precooked] rice vermicelli noodles. The Vietnamese dipping sauce, nuoc cham, is served with these and many other street and market foods. In this variation I substituted the pork and prawns for salmon fillet, [...]
