Tag: asian
-
How To Prepare Abalone
Abalone are considered a delicacy world-wide and for good reason. The bit we eat is the foot that they anchor onto the seabed with.聽 Preparing them may seem hard at first but it really is quite straight forward and worth the effort. You also get some ‘Mother of Pearl’ at the end of the process!…
Written by
路
-
Bish鈥檚 Sweet Potato Surprise
I have grown plenty of sweet potatoes in my gardens over the years, and they鈥檙e really easy to grow generally, although I鈥檝e had hit and miss crops from them in terms of the potatoes themselves. But this year, when faced with a sprouting sweet potato in the cupboard, I decided to try something different, and…
Written by
路
-
Deep Fried Whole Prawn Wanton Wraps
I bet you find these tasty fresh prawns, wrapped in wanton sheets and twice deep fried, a real crowd-pleaser. Despite looking very hands on, they are actually easy to make. Simply De-vein and shell your favourite medium sized prawns. Leave the very last tail segment on for visual appeal. Then place each prawn diagonally on…
Written by
路
-
Lemongrass
I first learnt about this flavoursome member of the grass family when I started cooking the Thai classic soup, Tom Yum Goong. I have been growing it ever since for use in sauces, soups, salads and fish cakes. The plant itself looks and smells amazing and is a natural mosquito repellent to boot :). Taste/Aroma:…
Written by
路
-
Welchy’s Wonton Noodle Soup
And so I’m back From out of space I just walked in to find you here with that sad look upon your face …the sad face I am referring to is that of my older brother’s. I have been a bit busy and whilst I have been taking lots of photos – I then never…
Written by
路
-
PK Makes Ching He Huang’s Beef in Oyster Sauce
My hat off to the BBC chef聽Ching He Huang and her simple but flavoursome Beef in Oyster Sauce recipe. This dish caught my eye because it calls for tenderising, with a mallet or rolling pin, beef eye fillet (tenderlion) steaks. I can see you shaking your head but trust me it is a transformational part…
Written by
路
-
Mizuna
This fancy looking asian green is a nice compliment or alternative to rocket in your green salads. It is so easy to grow and I used seeds from a mixed sprouts pack. It is also prized in Japanese dishes. Taste/Aroma: Tender texture and mildly peppery. Plant: Harvesting Months: All year Planting/Care: I planted them a…
Written by
路
-
Hoisin Sauce
Hoisin sauce is used in Chinese and Vietnamese cuisine, either as an ingredient in the main dish or as a dipping sauce. It has a lovely bean taste that builds to a slightly spicy plummy after taste. I use it in a number of ways: in sauces for stir fries as a condiment alongside Pho…
Written by
路
-
PK Cooks Taste.com.au’s Sticky Poached Asian Chicken Thighs
I saw this recipe online here http://www.taste.com.au/ and just had to try it. I also proved along the way that you don’t have to follow recipes exactly to get a great result. I did some steps out of order accidentally and had to rapidly reduce the sauce before everything went south. Everything worked out well…
Written by
路
-
Junmai Sake Rice Wine
I use this Japanese style rice wine in my stir fries and sauces. It is made in Australia from Japonica rice and really packs a taste punch with a dry finish. This type of sake hasn’t had any spirits added to it and is around 13% alcohol. Depending on the recipe I might use it…
Written by
路
-
PK Cooks Sticky Poached Asian Chicken Thighs
I saw this recipe online here http://www.taste.com.au/ and just had to try it. I also proved along the way that you don’t have to follow recipes exactly to get a great result. I did some steps out of order accidentally and had to rapidly reduce the sauce before everything went south. Everything worked out well…
Written by
路
-
PK Makes Heng’s Brand Nyonya Chicken Curry
Malaysian cuisine features some of my favourite comfort food. I was in my local Asian grocer last week and saw a Chicken Nyonya Curry ‘ready to cook’ paste made by the Heng’s brand. I love making聽Nyonya rempah聽from scratch but I thought I would give this product a try. I was thinking forward to times I…
Written by
路
-
PK’s Cheaters’ Pork Chow Mein
You will be totally surprised how quick and yummy this take on chow mein is. My kids loved it and I bet you will too. 馃檪 It fed a growing family of four for dinner and I even got several frozen lunches too. Dietry note: A quick search of the internet suggests you can replace…
Written by
路
-
Peanut Oil
Peanut oil has a lovely nutty aroma and a very mild taste. It imparts this flavour to the food and is excellent for shallow frying crumbed meat, vegetables and the humble potato chip. Commonly the oil is highly refined (and filtered and bleached) and that gives it a high smoking point like sesame oil. Commercially…
Written by
路
-
Panko Breadcrumbs
Panko breadcrumbs are made from white bread using a technique that gives large coarse flakes. This makes them fluffy and light when used. I use them anywhere you would use regular breadcrumbs, especially when shallow frying crumbed meat and vegetables. If you haven’t used them before, drop what you are doing and go and buy…
Written by
路
-
PK’s Asian Style Crumbed Pork Loin Cutlets
Just like my Crumbed Panko Chicken Breasts聽these crumbed eye of pork loin cutlets are so lite and easy.聽 Simply throw some noodles or rice at it and serve with wasabi paste, Japanese Mayonnaise and聽Japanese Roasted Sesame Dressing. Your guests will be blown away! Takes about 20 minutes of preparation and cooking not including 30 minutes…
Written by
路
-
Japanese Roasted Sesame Dressing
This decadent Japanese styled sauce is a blend of roasted sesame paste, mayonnaise, soy and mustard. It has a tangy sesame punch and then a balanced sweet creamy finish. I am simply addicted to it and use it everywhere. Makes me smile every time. 馃檪 Along with it’s partner in crime (Japanese Mayonnaise) it goes…
Written by
路
-
Japanese Mayonnaise
This rich and creamy Japanese mayonnaise is just like its best friend, Japanese Roasted Sesame Dressing, in that it goes well with almost everything. It sweet, tangy and thick. I love it with salads, crumbed meat, seafood and of course noodle and rice dishes. It is a must have when I have sushi. 馃檪 I also love…
Written by
路
-
PK’s Simple Tom Kha Gai
My way of making Tom Kha, a Thai coconut, chicken and galangal soup, one bowl at a time is great if you have a family with widely different stands on what they will or won’t eat. For example, I love tomatoes, mushrooms and spring onions so I use lots of them in my bowl. My…
Written by
路
-
Black Mustard Seeds
These tiny little seeds come in a range of colours from very dark brown to yellow depending on the climate where they were grown. They taste like yellow mustard seeds but slightly more intense and aromatic. Their taste reminds me of a green pea but earthier and with a pronounced but very pleasant warmth.聽 They…
Written by
路