Nachos a must

I love this recipe. First I buy some corn chips and salsa as starters for a party and either it doesn't get used or it isn't finished. So the next day I use the left over corn chips and salsa to make a Nachos. In my emergency cupboard, I always have a Taco seasoning pack. You just NEVER know when you need it! Out comes the frozen mince and follow directions on the seasoning pack. Add some avocadoes, tomatoes and a block of cheddar and you are almost ready to go.

Nacho meal

400g mince

1 packet of Old El Paso Taco Seasoning Mix

1 packet of Nacho corn chips

1 bottle store bought salsa (optional)
2 tomatoes, diced
100g cheddar grated
1 avocado, roughly cubed
Sprinkling of lime juice on avocado
1/2 tin refried beans (optional)
3 tbs chopped coriander
3 tbs onions, finely sliced
1 cup chopped lettuce
3 tbs green pepper, diced

1. Cook mince in Taco seasoning according to directions. I once added finely diced carrots through to add more vegetables to the dish.
2. Scatter corn chips in an oven proof dish, top with taco mince and cheese. Grill it till the cheese melts and the chips dry out to become crispy again.
3. Remove from oven and layer the rest of the ingredients over chips. The salsa, tomatoes, onions are a must and the rest are optional depending whats in the cupboard at the time.

Its an indulgence meal at home - Nathan says, "chips for dinner". We all sit around the dish and eat of the oven plate. Don't burn your fingers!

Chicken stir fry with kaffir lime

1 chicken breast, diced
marinade: white pepper, salt, fish sauce
3 kaffir lime leaves, stem removed and julienned
3 spring onions, chopped finely
3 garlic cloves, chopped finely
1 green pepper (or another green vegetable), cut the same size as chicken
sauce: cooking wine, fish sauce, mirin, salt .

1. Mix the diced chicken breast and the marinade ingredients. Set aside while working on the rest.
2. Prepare the spring onions, kaffir lime leaves and garlic. Heat the pan, add the oil and heat.
3. Add the garlic, spring onions and kaffir lime leaves allow to fry for 1 minute.
4. While pan is hot add the chicken and allow to brown.
5. Add the green pepper or another green vegetable. Mix.
6. Add the sauce and scrape the bottom of the pan. Mix.


Chicken with coriander

I like this preparation of chicken, similar to the above but much simpler. It was served to us at the Grape Garden restaurant on Penthurst Road, Willoughby.

2 chicken breast diced
marinade: white pepper, salt, chinese white wine
2 cloves garlic
2 cups of coriander leaves, chopped

1. Marinade the chicken
2. Heat the pan, fry the garlic.
3. Before the garlic turns brown, add the chicken, allow it to brown slightly on one side.
4. Stir fry for 10 minutes until the chicken is properly cooked
5. Throw in the coriander leaves and turn the heat off

Zu Shi "Something"

Sushi just round the corner from our house.

Welcome tofu skin with wasabi
The fatty tuna sashimi, scored for the flavoured marinade to sink in and topped with daikon. Three slices.
We also had this as sushi and within a nori roll like a californian roll with a larger nori.
Baked aubergine with a sesame dressing
Ika sushi
Deep fried 'kacang' fish - Nathan finished mine.
Fresh edamame.
BBQ broadbean

I read somewhere that you can judge a place by how many housewives that go to a restaurant and by their miso soup. A miso made from bits of leftover fish show that they buy the fish whole and therefore is fresher.

The best!

added later:

We went back to this place for lunch. It was just as good - they have a set menu which is mixed sliced sashimi (moriawase) with egg, nori and sesame seeds for added taste over a herb rice. Fantastic way to sample their sashimi if you didnt want their expensive dinner meal.

Za Jiang Mien

1/2 onion, chopped
300g ground pork
1 tbsp miso paste
1 tbsp soy sauce
1 cup water
4 portions of noodles
1/2 cup coriander leaves
1 bowl grated carrot
1 bowl julliened zuchini
3 cloves garlic pounded in a pestle and mortar

1. Heat the oil and onions. Add the ground pork and keep stirring to break up the mince and cook till all the water evaporates. Cool outside to remove the pork smell.
2. Heat the pot and add oil. Heat miso paste till it becomes shiny. Add the cooked ground pork mixture. Mix. Add the soy sauce and water and cook for 30 minutes.
3. Prepare noodles according to instructions.
4. Serve the noodles with the pork mixture over it. Allow the diners to add the carrot, zucchini, garlic and coriander leaves as they like.
5. Mix the noodles and mixture just before eating.

Chicken and milk

I call this chicken and milk because I am really like the addition of milk to this dish.

300g chicken drumettes
1/2 cup milk
1/2 cup lemon/grape fruit juice
1 slice ginger
2 cloves garlic
1 spring onion chopped into 2 inch lengths
1/2 dried chilli

1. Salt and pepper the chicken
2. Heat oil and fry the chicken till its golden all over
3. Add the milk and fruit juice, then the ginger, garlic, onion, chilli
4. Cook on a slow heat for 30 minutes. The milk and fruit juice will separate, but keep stirring it will come together in the end.
5. Serve with rice