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Another great way to use up any leftover chicken from a roast dinner! Something easy something light and quick to cook for 2 persons or more. It all depends on what you have on hand, in the fridge or what you feel like adding either for a colourful dish or some healthy additions. Choices are really up to you. Most of the ingredients I have … Continue reading Chicken Pasta Stir-fry
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Here I was giving myself a pat on the back that no one has tried making a frittata with zucchini or courgette and telling myself I need to write this down before I forget. Eyes roll, someone’s already done it! I still gave myself that invisible pat on the back anyway! Another great way to use up the other halves of the green & yellow … Continue reading Zucchini Frittata
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This recipe had been sitting in my notebook since February, waiting patiently to be written out. So before I procrastinate any longer ………… While following this recipe, I noticed the similarities with the Chinese version of Sesame chicken or the Japanese Teriyaki sauce, which are used also for barbecues, coincidence or influence? If you are looking for a spicier version that is normally found in … Continue reading Dak Bulgogi (Korean BBQ Chicken)
My husband and daughter really enjoyed this made-up dish a few weeks back. I promised myself I would post it and of course, am only doing it now. Sorry darling! I used pork in this recipe because it was ‘porky’ day from our usual meat repertoire of beef, chicken, pork. You can also use this recipe and substitute the protein with chicken breasts (sliced or … Continue reading Ginger Orange Pork or Chicken Stirfry
When I made this dish for my family, I didn’t have a name for it. Just something made up with ingredients in the fridge and cupboards. My daughter asked if this was a Korean inspired dish like the Gyeran mari (Korean rolled omelette)? A search on the internet provided us with the name of the dish and that it is a popular lunch box dish. … Continue reading Korean BBQ Sausage Stir-fry
Head on a short journey into Thailand with this dish. It’s origin is the north-eastern part of Thailand and is actually a salad! The original recipe calls for mint leaves and lime juice. Another popular Thai Mince Pork dish (Pad Kra Pao) uses holy basil or Thai basil. I have instead used a local vegetable, Kang Kong or water spinach or swamp cabbage or it’s … Continue reading Laab Namtok (Thai Mince Pork)
The day that I wanted to cook Sweet & Sour Fish and the supermarket did not have any white fish fillets, so I decided to try it with the Japanese seabass, which turned out great! Instead of frying the fish, as is the norm in Chinese restaurants, I stuck it in the oven to grill. I did use an Asian method of preventing the fish … Continue reading Sweet & Sour Fish
I have been thinking of this version of fried rice and had been patiently waiting for the pineapple to ripen before making this dish. Pineapple rice is usually associated with Thai food with a sprinkling of coriander, peanuts & pork floss over it. Fried rice came about from not being wasteful and using up any leftover rice from the night or day before. This version … Continue reading Pineapple Fried Rice
A simple meal without too much fuss. Ingredients: serves 3-4 400g prawns, shelled & deveined 3 cloves garlic, minced 2 tomatoes,, skinned & diced Spaghetti Salt & pepper 1/4 cup olive oil Chopped parsley Method: Drain prawns and season with some salt. Cook the pasta according to instructions. (I prefer my pasta softer than al dente.) Heat the oil in a frying pan large enough … Continue reading Aglio Olio Prawns
Sometimes when you run out of ideas on what to cook, you fall back on some basics with a hint of the foods that you’ve had while on holiday. This dish is adapted from a visit some years back to Hanoi, Vietnam. What we had for lunch in a very local restaurant was chicken fried with lemongrass and pork. I normally slice the lemongrass stalk … Continue reading Lemongrass Pork, Stir fry
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