Hong Shau Rou

Sang Ye's Hong Shau Rou (Braised Pork)

1kg streaky or marbled pork (use spare ribs if marbled pork is not available)
1/2 cup soy sauce
1 tablesp sugar
2-3 cloves garlic
5-6 slices ginger
2 stalks spring onions cut thinly
1 tablesp oil
2 tablesp cooking wine
an 'appropriate amount' of star anise
an 'appropriate amount' of cinnamon
an 'appropriate amount' of cumin
an 'appropriate amount' of brown peppercorn
an 'appropriate amount' of MSG

Dice the pork into 1.5cm cubes 'mahjong slices'.

Place the diced pork into a pot of boiling water for a few minutes. Drain and set the boiled pork aside. Reheat the pot, add a bit of oil, ginger and spring onions, garlic and stir. Place meat back in the pot and stir again. Add all the condiments, the soy sauce, wine, sugar, and 6 to 7 cups of water and bring the boil. Simmer for one hour or so. until most of the water has evaporated. If the meat is not yet tender, you might have to simmer for a while longer.

Roast Chicken

I am making a roast chicken for 3 of Nathan's friends and 2 of their mothers. One of them is vegetarian so I am including lots of vegetables for her. This is how I do it:

Menu
Roast chicken
Roast vegetables
Roast vegetables tossed in homemade pesto
Celery and apple salad
Bean salad
Roast Sweet potato

1. Peal and soak potatoes in lots of salted water. I make roughly one potato per person. I have one less (none for Stephen, but I think the children all wont eat their potatoes..)

2. Prepare the vegetables: Peel and chunk organic carrots (this is the only vege I expect the children to eat!), remove stalk from shitake mushrooms, cut zucchini into large chunks, cut red and orange peppers into 2 inch squares, slice naga negi from left over piece. I might add aubergine later??

3. Peel and slice celery for salad. Peel and cube apples. Add raisins. Mix all together. This is a waldorf salad with no mayonaise because Nathan wont enjoy it otherwise (Dressing???? yuckh). I would put walnuts (yum!) but Dylan is allergic to nuts.

4. I also have a sweet potato and a whole head of garlic to add to the roast vegetables.

5. Heat the oven to 180 Celsius and bake the potatoes.

6. Prepare the chicken: poke a fork round a lemon and rub it on the chicken, squeezing gently. Then stuff the chicken with the lemon. Slice 3 cloves of garlic into slivers, make holes into chicken flesh and stuff the slivers into them. Separate the skin from the chicken breast and add garlic to the deepest parts. You may add thyme and butter the same way too. Salt and pepper the chicken, brush a little olive oil to the highest parts of the chicken.

7. Add the chicken breast side down on top of the potatoes. Add the carrots and one head of garlic now.

8. Half an hour later turn the chicken over.

9. Another half an hour add the rest of the vegetables to the roasting dish or into another dish. Try not to overcrowd the dish.

10. When the vegetables are nicely caramilised, the dish is done.

Lamb stew

I bought some lamb cubes and wanted to make a stew. I had once made one with aubergines, cumin and mint. I liked the idea of the ingredients but it never turned out well. I don't know where I went wrong with that one. I came home only to find I didn't have that magazine with me so I had to consult the internet to get some ideas.

Nigella had an interesting one, but I realised most British/Australian lamb stew recipes resemble lamb shank recipes or had a Moroccan tinge to it for added spices (served with couscous). All had tinned tomatoes, beans, cumin/cinnamon, chilli, bla bla bla. I looked at my recylced space filled with empty tinned tomatoes (pizza, pasta, another stew) and decided not to use tomatoes.

So I needed a Greek recipe and found this. I was so inspired by its simplicity. Such basic ingredients. Then you could add vegetables as appropriate and it gave a few authentic examples. What better place to find!.

I am getting some experience with making stews, especially since Stephen got his casserole dish. So I invented this recipe and it turned out alright. I am confident of writing the recipe out because it had the least inteference and effort put in, quiet straight forward.

One thing though, I served it to Nathan and he turned his nose at it. Didnt like it at all. I on the other hand loved the taste of it and as I got to the cauliflower (which Nathan used to love!) remembered my childhood days when I used to hate cauliflower. The whole dish was stamped - anti children - the sort of food mothers would force on their children. But I loved it.....

Lamb stew with cauliflower.

1 kg lamb cubed, floured
1 onion chopped
1 green pepper chopped
2 slices tinned jalapeno pepper
1 clove garlic
3 tbs parsley chopped
salt and pepper
1 cup wine
3 cups cauliflower chopped
4 potatoes, peeled, cut into large chunks


1. While you heat casserole dish, flour, salt and pepper the lamb cubes. Then add oil and brown the lamb. Turn heat off. Add onions, green pepper, garlic, jalapeno pepper and mix thoroughly. Leave to marinate in the oven for 1 hour.
2. 2 1/2 hours before its needed, turn the oven on with the casserole inside.
3. 1/2 an hour later, add the wine and some water but dont cover the meat.
4. 1 hours later, mix the casserole then lay the potatoes on top of meat but so as it doesnt touch the liquid.
5. 1/2 an hour later, remove the steamed potatoes gently and into another container. Mix the casserole, season as appropriate and add the cauliflower.
6. 15 minutes later its all done and ready to serve.

I served this with green lentils with tomatoes. This stew had a very lemony taste and needed something earthy to go with it.

Dharm's Murgh Marsala Chicken

I first tried this most delicious zesty chicken at my Dharm's house. I finally got the recipe from his blog and have been cooking it at least 10 times a year for the family. It is a guarantee to eat food at home especially with Jun the fussy 5 year old. I am back dating this post to when I first tried it and being close to my description of dinner at Dharms in 2008.

Dharm's Murgh Marsala Chicken recipe is here.

When I make it, I make it as easy as I can. I do cut corners. Firstly, I mix yoghurt, curry powder and chilli powder without the ginger and garlic to marinade the think slices of chicken breast. Chicken breast cooks quickly so I don't have to 'wait till the sauce thickens'

While the chicken marinades on the bench top, I chop the onion and immediately start frying it. with cardamons and mustard seed. I chop lots of garlic and ginger and slice a tomato and some green chilli's. Dried chilli's do when I don't have green ones, I feel it adds to the freshness of the dish. If they are in the fridge sometimes I add kafir lime leaves at this point. When the onions are soft, I add the ginger and garlic, after it is cooking well, I add the tomatoes. I wait for the tomatoes to cook down and add the marinaded chicken.

It is almost finished, just waiting for the chicken to cook and the sauce to thicken. Some coriander leaves or parsley is chopped to add to the chicken to finish cooking. I add this in the pan so the coriander melds into the chicken dish. Then serve.

Serve with rice.

The kids love it.

Macaroni Cauliflower Cheese

Today we had the best ever Macaroni Cauliflower Cheese. This is how it happened:

A few weeks ago, I asked Stephen if he would like Macaroni Cheese for dinner and he said he would cook it. I had all the ingredients and was going to cook it myself. But if someone offers to do my work....

It was delicious - he made the cheese sauce in what I would call 'entirely the wrong way' but it turned out way better than mine. How does he do that?

So today when I suggested we have it again, he agreed to make the cheese sauce. I used to make this quite often in Melbourne where cheese is a staple ingredient. This was one of my 'eat less meat' meals. In Tokyo, this wasn't so till I discovered Nissin supermarket. Now its back on the menu again. It's not the healthiest of meals and we both love cauliflower cheese so I add that to the pasta. And bacon of course. My version has had a bit of chopped tomato on the top, spring onions, pine nuts/walnuts - mostly to add nutrition and perhaps mustard and nutmeg to the sauce. I also don't use macaroni pasta as this gets too soft in the baking process.

I was cringing as he made the sauce. And again it was the tastiest sauce for macaroni cauliflower cheese! Today's recipe had shell shaped pasta, cauliflower, bacon bits, a mix of cheddar, red cheddar, mixed packet of cheese with breadcrumbs and parmesan on the top.

I checked Delia Smith's version, a bit complicated for me, asking to whip egg whites just to make dinner! and she suggests heating the dish while preparing the pasta/sauce. This certainly hastens things up.

Minestroni

I am slowly developing my version of a minestroni soup. There is Italian version: taught by Jamie Olivers et al which is fry the root/stock vegetables then add tomatoes, beans, then pasta and cabbage. Sprinkle generously with parmesan before tucking in.

A few tips for a good minestroni are: add the rind of parmesan cheese in the soup while its boiling, fry some bacon with the root vegetables.

I start with a basic tomato sauce taught to be by Jocelyn. Fry some garlic slices in oil. I added bacon as well. When its well fried, remove all fried garlic and bacon. Add a tin of tomatoes into the oil, add your dried herbs like rosemary and oregano and cook till it becomes a sauce. You can use this for pasta, pizza topping or anything.

Then add the vegetables you want in the soup - carrots, beans, chick peas, peppers, onions. Add some chicken stock and cook till the vegetables are soft. Add some chopped salami (some dried leftover salami is perfect) or sausage. Just before serving add some pasta. When it is soft, add some chopped curly cabbage like the silverbeet, cavalo nero or chinese cabbage.

When the pasta is soft and cabbage is cooked, serve into bowls, sprinkle generously with parmesan and some cheddar, parsley and tuck in. Don't forget the fried bacon!

Beef with Leeks (with mustard and red chilli oil)

450g beef, sliced finely
1 tsp salt
1 ½ tsp cornflour
1 egg white
3 slices root ginger, shredded
225g (3) leeks, sliced finely slantwise
4 tbsp vegetable oil
1 oz lard
1 tbsp light soy sauce
2 tbsp good stock
1 tbsp english mustard
2 tsp red chilli oil

Method
1. Rub the sliced beef with salt and toss with corn flour and egg.
2. Heat oil, when hot fry ½ the ginger for 30 secs, Add leeks and stir fry for 1 ½ mins, remove.
3. Add the lard, when hot stir fry the beef for 1 ½ mins. Add soy and remaining ginger.
4. Add the leeks back into the pan and stock. Toss for 30 secs.
5. Transfer to serving dish. Drizzle the mustard and red chilli oil.

Fish cakes, cutlets

I love Sri Lankan fish cutlets. They can only add to any occassion. The frying bit puts me off making them. Too much oil, too much mess, and I did not know what fish to use as the recommendation of a mackerel was again a bit oily. Watching the 'herb' lady (an english food program) making her version of a thai style fish cake, I was inspired. Thai fish cakes has sliced beans in them. A hidden vegetable, my secret passion!.

Her fish cake went like this:

1 tin salmon
1/2 cup cooked white rice
3 kaffir lime leaves, finely sliced
2 spring onions, finely sliced
3 sprigs coriander leaves (optional)
4 french beans, finely sliced,
1 tbsp red curry paste
2 tbsp natural yoghurt, (maybe more to bind)
1 tsp fish sauce
pinch of salt
Breadcrumbs
1 egg, beaten (optional)
2 tbsp oil

1. Mix all but not the breadcrumbs, egg and oil in a mixing bowl.
2. Shape them into the size you want, then cover and refrigerate them for 1/2 an hour.
3. Heat pan and when hot add the oil. While this is happening, start patting breadcrumbs around the fishcakes. If you are not confident the fishcakes will stick together, dredge the fishcakes in a beaten egg before coating it with breadcrumbs. This generally seals the fishcakes together and forms a 'dough' around it. I think this just absorbs more oil. Just the breadcrumbs round the fishcake is fine, fragile to cook and will be prone to crumbling.
4. When oil is hot flatten the fishcakes on the pan. When the crumbs brown slightly turn. If it looks like the breadcrumbs are turning black, add more oil to the pan. The ingredients are all cooked and so there is no worry about being undercooked.

With Nathan I would make 2 batches - one for the adults (with more curry paste) and one batch for him. I would mix in the curry paste last after removing Nathan's batch. So I went back to the traditional fish cutlet recipe but added more herbs and vegetables. Here is one variation:

200g white fish
1 small potato
3 sprigs coriander leaves, chopped finely
2 spring onions, chopped finely
3 kaffir lime leaves, julienned
1/2 cup crunchy vegetable - cabbage, beans, finely chopped
Lots of pepper
Salt
1 egg, beaten
breadcrumbs
3 tbsp oil

1. Mix all, but the last 3 ingredients together. Roll them into bite sized pieces, cover and refrigerate for 1/2 an hour.
2. Dredge each piece in the beaten egg then roll them in the breadcrumbs.
3. Heat pan and oil. Flatten and fry them in the oil.

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

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

Bulgogi Beef

1 clove garlic, minced
2 spring onions, chopped finely
1 tbs soy sauce
1 tbs chinese wine
2 slice fruits - apple or pear, chopped fine dice
1 tsp roasted sesame seads
1 tbs sesame oil
200g beef sliced thinly

1. Mix all ingredients together then add the beef.
2. Leave for 1/2 hour or so
3. Heat pan, when its hot, add beef.
4. Distribute the beef but leave dont stir.
5. Just as it caramilises, stir the beef and remove from heat.

An alternative I saw on TV: Make the marinade. Mix the beef and a soft mushroom like oyster mushroom in the marinade and leave for a while. When ready to eat, stir fry all together over a high heat.