Tag: Dairy Free

Char Sui Pork

Created on 1/8/2023

Ingredients:

  • 2 tablespoons honey (or maltose or barley malt syrup or fancy molasses (not blackstrap molasses))
  • 1-2 cubes  red fermented tofu (add an additional 4 teaspoons of the sauce, mashed together – this is also known as red bean curd) (Substitute gochujang, find GF version)
  • 2 tablespoons hoisin sauce (check for wheat as a thickening agent to keep GF)
  • 2 tablespoons soy sauce (swap for GF soy sauce)
  • 2 cloves garlic (roughly chopped, approximately 1 ½ tablespoons)
  • 4 slices of ginger (roughly chopped, approximately 2-3 tablespoons)
  • 1 teaspoon  Chinese five spice powder (Substitute star anise, nutmeg and onion powder)
  • 2 tablespoons Chinese rice cooking wine (or dry sherry or mirin)
  • ½ teaspoon salt
  • 1 tablespoon Korean pepper flakes (optional, for additional color and a mild spiciness. It will also give it an earthier flavor)
  • 2-3 lbs pork shoulder (cut into long strips, 3 inch wide)

Instructions

Step One:

Cutting and Marinating the Meat

  • Cut the pork shoulder into long strips, that are roughly 3 inch thick. Mine are usually sized around 3 inches wide, and 5-7 inches long
  • Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork
  • Marinate it in the fridge for 24 hours

Preparing the Glaze

  • Remove the meat from the marinade and let it sit for an hour at room temperature before cooking
  • Add all the marinade to a small pot including the chunks of garlic and ginger. Cooking the glaze with the ginger and garlic will make it more flavourful.
  • Add 2 tablespoons of honey into the marinade and mix well
  • Cook it on low heat on a stove for 5 minutes or when the sauce starts to boil.
  • Set it aside for later, we will use this for glazing at the end

Grilling the Pork on the BBQ

  • Heat up BBQ to 325F (162C)
  • Cook the char siu for 15 mins on one side, then flip it for another 10 mins. Check the meat thermometer. The temperature should be around 145F (62C). If it’s not, keep the meat on longer until it reaches that internal temperature
  • Once it hits an internal temperature of 145F (62C), we will use the glaze and glaze it 4-5 times, flipping the meat every minute to prevent burning
  • When the meat looks red, sticky and slightly burnt, remove it from the BBQ and let it rest for 20 mins on a plate before cutting into it
  • Once the meat has rested, cut it up and enjoy

Chicken Tortilla Soup

Created on 1/8/2024

Ingredients:

  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeno pepper , seeded and diced
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 lb chicken breasts, (2 medium)
  • 20 oz can crushed tomatoes
  • 32 oz chicken broth 
  • 14 oz can black beans, drained and rinsed
  • 14 oz can corn, drained and rinsed
  • 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
  • 1 lime, juiced
  • 1 tsp salt, or to taste
  • 1/4 cup olive oil
  • 8 corn tortillas , (6″ tortillas)
  • 1 large avocado, diced
  • 1 lime, cut into wedges, to serve

Instructions:

Step One: Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside

Step Two: Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften

Step Three: Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes

Step Four: Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice

Step Five: Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges

Thai-style Grilled BBQ Pork

Ingredients:

  • Frozen sticky rice
  • 16 ounces pork loin
  • 5 ounces pork back fat
  • Bamboo skewers
  • 4 garlic cloves, peeled
  • 3 cilantro roots
  • 1/2 tsp coriander seeds
  • 1/2 tsp palm sugar (or regular white sugar)
  • 2 tbsp fish sauce
  • 3 tbsp black soy sauce
  • 2 tsp vegetable oil
  • 1/2 tsp salt
  • 2 tsp cornstarch
  • 1/4 coconut milk, extra for basting

Instructions:
Step One:
For the pork skewers, start by cutting the pork loin into very thin, around 2mm-thick (1/16 inch) slices – you almost want to be able to see through it. Transfer the slices to a large bowl. Next, take your strip of back fat and cut it into slightly thicker slices than you did with the pork loin. Transfer to a small bowl

Step Two:
To make the marinade, add the garlic cloves, coriander roots, coriander seeds and peppercorns to a mortar. Use a pestle to pound the ingredients into a rough paste. Transfer to the pork loin, followed by the palm sugar, fish sauce, Thai black soy sauce or kecap manis, vegetable oil, salt, cornflour and coconut milk. Using clean hands, mix everything together until the palm sugar has dissolved into the marinade and the meat is evenly coated. Set aside for 1 hour to allow all the flavours to make friends with one another

Step Three:
In the meantime, soak your bamboo skewers in water to prevent them from burning on the grill later. Once your pork has marinated, add a piece of pork fat to the skewer, then concertina a couple of slices of pork on. Repeat with another piece of pork fat and two more pork slices. Continue on in this way with the remaining skewers, pork slices and pork fat

Step Four: To cook the skewers, you could use a charcoal grill like I did, or a frying pan, grill plate or a barbecue. Cook the skewers for around 2-3 minutes on one side until you’ve got some nice colour, then flip and baste with some coconut milk. Cook for another 2–3 minutes or until the pork is cooked through and everything is looking nice and golden brown. Serve with the sticky rice

Truffle Roast Chicken

Created on 10/17/2023

Ingredients:

  • 1 5lbs whole chicken organic
  • 2 g black truffles small 30 (jarred truffles)
  • 2 tsp truffle sea salt + more to taste
  • 1 tsp sweet paprika
  • 10 thyme sprigs
  • 2 leaves bay
  • 3 sage sprigs
  • 8 leaves sage
  • leaves from 2 thyme sprigs
  • 10 cloves garlic in paper
  • 2 lb golden potatoes
  • 1 tsp olive oil
  • 1 tbsp truffle butter (optional, can sub for oil)

Ingredients:

Step One: Pat the chicken dry with paper towels and set it in the refrigerator to air dry overnight

Step Two: Pat the chicken dry with paper towels and set it in the refrigerator to air dry overnight

Step Three: Remove the chicken from the refrigerator and pat dry some more with paper towels including the cavity

Step Four: Preheat your oven to 450”F. Meanwhile rub the chicken all over with 1 teaspoon of olive oil and season with the truffle salt and paprika all over. Stuff the cavity with the thyme and sage sprigs, garlic cloves and bay leaves

Step Five: Thinly slice 6 slices of the black truffle. Without tearing the skin make sure to stuff them underneath the skin of the chicken breast

Step Six: Make a slit in the fat hanging from the back of the chicken and insert the end of each chicken leg through the slit in the opposite direction, having the legs cross each other

Step Seven: Very lightly oil the bottom of a large roasting pan and set a roasting rack in the middle. Make sure to oil the roasting rack before placing the chicken on top breast side up. Make sure to tuck in the wing tips as well

Step Eight: Allow the chicken to rest at room temperature for 30 minutes before roasting. While the chicken is resting, scrub and cut the potatoes into large but equal pieces. Transfer to a pot and cover with cold water. Bring to a simmer, add a good pinch of sea salt and boil for 7 minutes

Step Nine: Drain the potatoes in a collander and allow them to dry in their steam for a few minutes. Meanwhile transfer the truffle chicken to the preheated oven and roast for 25 minutes. After 25 minutes have past carefully open the oven door and add the potatoes in the bottom of the roasting dish together with the sage leaves. Gently toss them to coat a little in the drippings from the bottom

Step 10: Roast everything together for another 25 minutes and carefully using a spatula try to turn the give the potatoes a gentle toss

Step 11: Very carefully add the truffle butter on top of the chicken. It will immediately melt from the heat and drip down onto the sage potatoes to coat them

Step 12: Roast everything together for another 20 minutes or until the internal temperature reaches 165”F

Step 13: Remove the truffle chicken from the oven and carefully transfer it to a serving dish. Taste the sage potatoes and give them a final sprinkling of truffle salt if necessary. Then scoop them out and place them on the serving dish surrounding the truffle chicken

Step 14: Thinly slice the remaining black truffle and sprinkle it over the top of the chicken together with the thyme leaves and whatever edible flowers you might have around

Notes: Allow the chicken to rest for 10 minutes before slicing

Miso Grilled Chicken

Created on 10/3/2023

Ingredients:

  • ¼ cup shiro (white) miso paste 
  • 2 tbsp sesame oil 
  • 1 tbsp mirin 
  • 2 chicken breasts 
  • 1 tbsp vegetable oil 
  • 4 cups green salad leaves 
  • Japanese ginger dressing
  • 3.5 oz cherry tomatoes, halved 
  • 1 cup corn
  • 1 cup edamame beans

Instructions:

Step One: Place the miso paste, sesame oil and mirin in a large bowl. Mix until well combined

Step Two: Cut the chicken in half, then cut the thick end of the breast in half lengthways. Add the chicken pieces to the miso paste mixture and toss until well combined

Step Three: Heat the vegetable oil in a non-stick frying pan over medium heat. Place the chicken pieces into the pan and cover with baking paper. Then place a lid or heavy pan on top of the baking paper to weigh down the chicken, making it cook faster and more evenly. Cook for 3-4 minutes on the first side, then remove the lid and baking paper. Turn the chicken over and cook for another 2-3 minutes on the other side or until cooked through. Transfer the chicken to a chopping board to rest for a minute or so before slicing

Step Four: To assemble the salad, toss the salad leaves with Japanese Ginger & Sesame Salad Dressing. Divide among serving bowls. Scatter over the cherry tomatoes, corn and edamame beans. Top with chicken slices. Drizzle with extra dressing and serve

`Chinese Sizziling Beef

Created on 10/3/2023

Ingredients:

  • 7 oz sirloin steaks
  • 2 tbsp vegetable oil
  • 1.5” piece ginger, peeled, julienned
  • 3 garlic cloves, roughly chopped
  • 3 spring onions (scallions), cut into batons
  • ¼ cup Chinese Shaoxing wine

Marinade:

  • 1 tbsp soy sauce
  • ½ tsp baking soda
  • 3 tsp cornstarch

Stir Fry Sauce

  • 3 tbsp oyster sauce
  • 2 tbsp Chinese Shaoxing wine
  • 1 tsp dark soy sauce
  • 1 tsp sugar
  • ¼ tsp ground black pepper

Instructions:

Step One: Slice the beef across the grain into slices no more than 3mm thick. Place the beef and the marinade ingredients in a bowl and mix until well combined. Set aside for 5 minutes

Step Two: In the meantime, combine the stir-fry sauce ingredients in a small bowl

Step Three: Place a cast iron pan onto high heat and allow to heat while you make the stir-fry

Step Four: Heat the oil in a wok or large frying pan over high heat. Add the ginger and garlic and stir-fry for another 10 seconds. Add the beef and spread it out in the pan so there’s maximum surface area coming into contact with the hot pan. Allow to sear for 1 minute, then toss and stir-fry. Spread out the beef again and allow it to sear again for another minute. Then toss and stir-fry until the beef is almost cooked. Add the spring onions and the stir-fry sauce and stir-fry again for another 10 seconds. Add the Shaoxing wine and stir-fry for another minute or until the sauce thickens slightly

Step Five: Carefully place your pre-heated cast iron pan onto a heat-proof trivet or chopping board at your table. Bring your stir-fry to the table in your wok and then tip it onto the hot plate (being careful because there may be hot sauce splattering). Serve immediately

Notes: If you can’t find Shaoxing wine, substitute with Mirin

Korean Grilled Beef Lettuce Wraps

Created on 9/27/2023

Ingredients:

  • 1.3 lb centre-cut beef eye fillet
  • 2 tbsp brown sugar
  • ¼ cup light soy sauce
  • 2 garlic cloves, finely grated
  • 2 tbsp finely grated nashi pear
  • 2 tbsp mirin*
  • 1 tbsp sesame oil
  • 2 tbsp black sesame seeds
  • ¼ tsp ground black pepper
  • 1 tbsp vegetable oil
  • ¼ cup sliced spring onion
  • 1 red oak or butter lettuce, leaves separated
  • finely shredded cabbage, to serve
  • perilla leaves* or mint leaves, to serve
  • bean shoots, to serve
  • kimchi, to serve*

Instructions:

Step One: Wrap the beef in cling film and place in the freezer for 30 minutes then cut into 5mm thick slices.  Use your fingers to press and flatten each piece of beef to about 2.5mm

Step Two: In a large bowl, whisk together the brown sugar, soy sauce, garlic, nashi pear, mirin, sesame oil, sesame seeds and pepper.  Add beef slices and toss to coat.  Set aside to marinate for 20-30 minutes

Step Three: Heat a non-stick frying pan over high heat. Add the vegetable oil and add the beef. Cook on one side until liquid evaporates and beef caramelises. Turn beef slices over and cook for a further minute.  Transfer beef to a serving platter and top with spring onion

Step Four: To serve, place the beef, lettuce leaves, cabbage, perilla or mint leaves, bean shoots and kimchi in the middle of the table for everyone to make their own lettuce wraps

Notes: Mirin is a Japanese rice wine. Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it’s unavailable. Mirin, perilla leaves and kimchi are available from Asian supermarkets.

Tips & Tricks: Putting the beef in the freezer makes it firmer, which means it’s easier to slice thinly. If you’ve got a tabletop grill you can have your guests cook their own beef just like in a Korean BBQ restaurant. Slices of chicken or pork can be used instead of beef

Chop Suey

Created on 9/27/2023

Ingredients:

  • 1 lb pork fillet or tenderloin
  • vegetable oil, for cooking
  • 2 eggs, lightly whisked
  • 1 brown onion, roughly sliced
  • 3 garlic cloves, finely chopped
  • ½ carrot, thinly sliced
  • ½ capsicum, cut into bite-size pieces
  • 7 oz green cabbage, roughly chopped
  • 3.5 oz shiitake mushrooms, stems removed and discarded, thinly sliced
  • 3.5 oz bean shoots
  • 1 tbsp cornflour (cornstarch), mixed with 2 tbsp water
  • finely sliced spring onion (scallions)

Marinade

  • ½ tsp bicarbonate of soda (baking soda)
  • 2 tsp cornstarch
  • 1 tsp soy sauce

Stir Fry Sauce

  • 3 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 2 tbsp Chinese Shaoxing wine
  • ½ tbsp dark soy sauce
  • 1 tsp sugar
  • 1 chicken stock cube

Instructions:

Step One: Remove and discard the sinew/membrane from the pork fillet. Using a very sharp knife, slice the pork on the diagonal – you want the slices so thin that you’re almost able to see through them. Transfer the pork slices to a bowl, then add the ingredients for the marinade. Use your hands to mix everything together until all the slices of pork are evenly coated. Set aside for around 10 minutes

Step Two: In a small bowl, mix together all of the stir-fry sauce ingredients. Whisk to combine

Step Three: Place a wok or large frying pan on medium-high heat. Add in 1 tablespoon vegetable oil and pour in the beaten eggs. Spread the egg mixture out thinly to make an omelette. Cook, flipping once, for 1–2 minutes or until set. Transfer to a chopping board and cut into chunks

Step Four: Replace the wok back on the heat and increase to high. When the pan is smoking hot, add another 2 tablespoons vegetable oil to the wok, followed by the pork. Use your spatula to spread the pork out in the base of the wok to make use of maximum surface area, then leave to sear for a minute or so until lightly golden. Toss the pork around the pan then add in the onion and sauté for 1- 2 minutes, or until starting to char

Step Five: Add in the garlic and stir-fry for 30 seconds or until fragrant. Next, add the carrot and stir-fry for 1 minute or until just tender. Repeat with the capsicum, cabbage and, finally, the mushrooms

Step Six: Pour the stir-fry sauce around the outer edges of the wok – that way, it will immediately start to caramelise rather than stewing the rest of your ingredients. Add in the bean shoots and omelette pieces, then toss to combine. To get things extra glossy, add in the cornflour mixture and toss to combine. Add the spring onion and stir-fry until incorporated. Serve immediately

Thai Fishcakes

Created on 9/11/2023

Ingredients

  • 1 lb roughly diced fish fillets e.g. snapper, cod, barramundi or salmon 
  • 7 oz peeled and deveined prawns 
  • 8 makrut lime leaves, destemmed, finely chopped (Use lime zest if you cant find)
  • 1 tbsp Marion’s Kitchen Thai Red Curry Paste 
  • 1 egg white 
  • ½ tsp sugar 
  • 2 tsp fish sauce 
  • 2 tsp sea salt 
  • Vegetable oil for deep frying 
  • diced cucumber, to serve 
  • fresh herbs, to serve e.g. basil, mint or cilantro

Drizzle sauce: 

  • 3 tbsp fish sauce 
  • 3 tbsp sugar 
  • 2 tbsp white vinegar 
  • 2 tbsp lime juice 
  • 1 long red chilli, finely chopped 

Instructions

Step One: To make the drizzle sauce, combine the ingredients in a bowl. Set aside until ready to serve

Step Two: To make the prawn & fishcakes, pulse the fish in a food processor until it forms a paste. Transfer to a large bowl. Use a knife to finely mince the prawns. Add the minced prawn to the fish. Then add the Thai red curry paste, egg white, sugar, fish sauce and salt. Use your hands to mix and ‘knead’ the mixture for about 2 minutes. Pick up the mixture and ‘slap’ it against the bowl to remove excess air

Step Three: Heat enough vegetable oil in a saucepan for deep frying. When the oil is hot, use your hands to scoop up roughly heaped tablespoons of the fish mixture and carefully drop into the oil. Repeat with another 5-6 scoops of fish mixture (don’t overcrowd the pan). Cook, turning, for 3-4 minutes or until golden and cooked through. Drain on paper towel

Step Four: To serve, pile the fishcakes onto a serving platter. Scatter over the cucumber and herbs and drizzle with the sauce

Breakfast Potatoes

Created on 8/30/2023

Ingredients:

  • 1 1/2 pounds russet potatoes
  •  2 tablespoons butter
  •  2 tablespoons olive oil
  •  pinch of cayenne
  •  1/2 teaspoon garlic powder
  •  1/2 teaspoon onion powder
  •  1/4 teaspoon smoked paprika
  •  Optional: rosemary, thyme, garlic clove

Instructions:

Step One: Peel and quarter the potatoes. Place prepared quartered potatoes on a microwave-safe plate and zap for 3 1/2-4 1/2 minutes covered with a microwave lid. Insert a knife into the thickest part of the potato, the knife should go through with some resistance. Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day. Just dice the potatoes up into roughly 1/2 inch pieces before you add them to the skillet. They chop up easier if they’ve had a chance to hang out in the refrigerator

Step Two: Using a 12-inch skillet or larger, place the butter, olive oil, and if using the rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat. Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minutes, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately