Fragrant Fish in a Bag Fragrant Fish in a Bag
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..ecipe is for those of you with a Good Friday fish tradition… Have you cooked fish in a bag before?  It’s really simple, and you can mix up any ..
Gourmet Kitchen Garden Gourmet Kitchen Garden
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Our weather here in Coffs Harbour has been fantastic …  no not really!  It has been very wet and horrible, and it’s soon to be wet, cold and ho..
Lor Ark / Chinese Braised Duck Lor Ark / Chinese Braised Duck
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Mr H thought of cooking something different this year...for our dinner on Chinese New Year eve. We still had our usual Steamboat and Sang..
The 12 drinks of Christmas - Drink #1 The 12 drinks of Christmas - Drink #1
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..e else feel like this year has just flown by? I feel like it should be about March..... but since it's not I thought a little Christmas collect..
Smoked Chicken, Apple & Capsicum San Choy Bao Smoked Chicken, Apple & Capsicum San Choy Bao
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.. to eat like fajitas, vietnamese rice paper rolls and in this instance, san choy bao. It’s a luxury to spend a little longer than usual ..
Final Post on Hong Kong food
Final Post on Hong Kong food
(Blog recipe. Published 27/02/2013) Blog recipe: .. goes.You can find a lot of good street food on Temple Street.  Forget about the shopping, it's no different from Petaling Street, just bigger ..
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Pork Dumplings with Asian Greens
Pork Dumplings with Asian Greens
(Blog recipe. Published 11/06/2011) Blog recipe: .. love reading, and I read all the time. My room is filled however with cook books. They are stacked high next to my bed, next to my chair and o..
Cherry the Chef Report that this blog post is not a recipe
Green fried rice recipe (nasi goreng hijau) Created by Janet de Neefe Add a comment   Print    Enlarge text Rate this recipe Cuisine: Indonesian Prep Time: 15 min(s) Cook Time: 15 min(s) Serves 2–3 Nasi goreng is enjoying a curious renaissance, appearing in all shapes and sizes across the archipelago in oh-so creative combinations of meats, herbs and garnishes. If you wanderthrough the food courts of Indonesia’s glam shopping malls, you will see modern interpretations of it wherever you look. I recently found this particularly delicious version on my travels to Jakarta.However, in the spirit of nasi goreng, feel free to add what you like (providing it tastes good!) as it is all about experimentation. Ingredients 3 tbsp vegetable oil2–3 large raw prawns, shelled, deveined, heads and tails left intact⅓ leek, finely chopped250g shelled raw prawns, finely chopped5 kaffir lime leaves, rolled into a bundle, finely shredded3 cups chopped choy sum or bok choy25 snow peas, blanched½ cup peas2 tsp kecap manis1 tsp fish sauce1½ tbsp. oyster sauce2 cups cooked rice⅓ cup chopped lemon basil (or Thai basil)Sea salt and freshly ground black pepperFried shallots, to serve2–3 fried large krupuk (crackers — prawn or another flavour), to serveSpice paste3 red shallots (or ½ onion), roughly chopped8 garlic cloves4 long green chillies, seeded, roughly chopped3 small green chillies, roughly chopped (optional)Slice of shrimp paste equivalent to 1 tsp View conversion table Preparation Place the spice paste ingredients in a mortar and pound to a smooth paste, or blitz in a blender with a splash of water to get the mixture moving if needed.Heat a splash of the oil in a wok over a medium heat and fry the large prawns on each side until just cooked. Transfer to a tray and cover with foil to keep warm.Add the remaining oil to the wok and fry the spice paste for about 30 seconds. Add the leek, chopped prawns and lime leaves and toss for about 30 seconds, then add the vegetablesand sauces. Toss until the vegetables are barely cooked. Add the rice and mix thoroughly until heated through. Remove from the heat and stir in the lemon basil. Taste for seasoning, addingsalt, pepper and more sauces if desired. Serve topped with fried shallots, the large prawns and krupuk.SBS cook’s notesThis recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.Recipe from Bali: The Food of My Island Home by Janet de Neefe. Published by Plum/Pan Macmillan Australia. If you enjoyed this Green fried rice recipe (nasi goreng hijau) then browse more Indonesian recipes, rice recipes, seafood recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe. Indonesian Restaurants(Select your state)Australian Capital TeritoryNew South WalesNorthern TerritoryQueenslandSouth AustraliaTasmaniaVictoriaWesterm AustraliaDisplaying 10 of 71 Indonesian Restaurants.   Restaurant Book Online Suburb 1. Abell's Kopi Tiam   Manuka 2. Vanidol's   North Hobart 3. Sparrow   Highgate 4. Bali Grill   Rosalie 5. Green Papaya   East Brisbane 6. Warung Agus   West Melbourne 7. Huong Huong   Marrickville 8. Ayam Goreng 99   Kingsford 9. Slamet's Indonesian Restaurant   North Narrabeen 10. Buddha Belly Cafe   Terrey Hills View all Indonesian restaurants | Start a new search Comment on this
Green fried rice recipe (nasi goreng hijau) Created by Janet de Neefe Add a comment   Print    Enlarge text Rate this recipe Cuisine: Indonesian Prep Time: 15 min(s) Cook Time: 15 min(s) Serves 2–3 Nasi goreng is enjoying a curious renaissance, appearing in all shapes and sizes across the archipelago in oh-so creative combinations of meats, herbs and garnishes. If you wanderthrough the food courts of Indonesia’s glam shopping malls, you will see modern interpretations of it wherever you look. I recently found this particularly delicious version on my travels to Jakarta.However, in the spirit of nasi goreng, feel free to add what you like (providing it tastes good!) as it is all about experimentation. Ingredients 3 tbsp vegetable oil2–3 large raw prawns, shelled, deveined, heads and tails left intact⅓ leek, finely chopped250g shelled raw prawns, finely chopped5 kaffir lime leaves, rolled into a bundle, finely shredded3 cups chopped choy sum or bok choy25 snow peas, blanched½ cup peas2 tsp kecap manis1 tsp fish sauce1½ tbsp. oyster sauce2 cups cooked rice⅓ cup chopped lemon basil (or Thai basil)Sea salt and freshly ground black pepperFried shallots, to serve2–3 fried large krupuk (crackers — prawn or another flavour), to serveSpice paste3 red shallots (or ½ onion), roughly chopped8 garlic cloves4 long green chillies, seeded, roughly chopped3 small green chillies, roughly chopped (optional)Slice of shrimp paste equivalent to 1 tsp View conversion table Preparation Place the spice paste ingredients in a mortar and pound to a smooth paste, or blitz in a blender with a splash of water to get the mixture moving if needed.Heat a splash of the oil in a wok over a medium heat and fry the large prawns on each side until just cooked. Transfer to a tray and cover with foil to keep warm.Add the remaining oil to the wok and fry the spice paste for about 30 seconds. Add the leek, chopped prawns and lime leaves and toss for about 30 seconds, then add the vegetablesand sauces. Toss until the vegetables are barely cooked. Add the rice and mix thoroughly until heated through. Remove from the heat and stir in the lemon basil. Taste for seasoning, addingsalt, pepper and more sauces if desired. Serve topped with fried shallots, the large prawns and krupuk.SBS cook’s notesThis recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.Recipe from Bali: The Food of My Island Home by Janet de Neefe. Published by Plum/Pan Macmillan Australia. If you enjoyed this Green fried rice recipe (nasi goreng hijau) then browse more Indonesian recipes, rice recipes, seafood recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe. Indonesian Restaurants(Select your state)Australian Capital TeritoryNew South WalesNorthern TerritoryQueenslandSouth AustraliaTasmaniaVictoriaWesterm AustraliaDisplaying 10 of 71 Indonesian Restaurants.   Restaurant Book Online Suburb 1. Abell's Kopi Tiam   Manuka 2. Vanidol's   North Hobart 3. Sparrow   Highgate 4. Bali Grill   Rosalie 5. Green Papaya   East Brisbane 6. Warung Agus   West Melbourne 7. Huong Huong   Marrickville 8. Ayam Goreng 99   Kingsford 9. Slamet's Indonesian Restaurant   North Narrabeen 10. Buddha Belly Cafe   Terrey Hills View all Indonesian restaurants | Start a new search Comment on this
..njoying a curious renaissance, appearing in..
Ingredients: ..ed 3 cups chopped choy sum or bok ..
Directions: .. and fry the large prawns on each side until just cooked. Transfer to a tray and cover with foil to kee..
Sbs.com.au
Oxtail stew recipe (kare kare) Created by Raquel San Juan 1 comments   Print    Enlarge text Rating: 5/ 5 stars 5 Votes Cuisine: Filipino Prep Time: 30 min(s) Cook Time: 4 hr(s) 30 min(s) Serves 4 Annatto powder is derived from plant seeds and is used to add flavour and vibrant yellow-orange colour to all sorts of dishes. Take care when handling, as it can stain skin and fabrics. Level of difficulty: medium Season: Winter Ingredients 500 g oxtail, cut into 4–5 cm thick pieces1 small sheet ox tripe (optional), cleaned well and cut into 5 cm pieces60 ml (¼ cup) vegetable oil4 garlic cloves, finely chopped1 large onion, finely chopped1 eggplant, cut into chunks¼ head pumpkin, peeled, seeded and cut into chunks6 snake beans, cut into 10 cm pieces2 tsp bagoong (Filipino shrimp paste), plus extra to serve1 tsp annatto powder, mixed with 2 tbsp water2 heaped tbsp peanut butter, approximately (see note) medium bunch of baby bok choy, separated into leavessteamed rice, to serve View conversion table Preparation Rinse the oxtail and tripe, if using. Place in a heavy-based saucepan with enough water to cover well. Bring to the boil, reduce heat to low and simmer, topping up with more water to keep meat covered, for 3–4 hours, or until meat is very tender and almost falling off the bone. Strain oxtail and tripe, and reserve the stock. Heat the oil in a heavy-based saucepan. Cook the garlic and onion for about 30 seconds. Stir in the oxtail and tripe, then add the eggplant, pumpkin and snake beans. Pour over the reserved stock. Add the bagoong and annatto mixture and mix well. Bring to the boil, reduce heat to low and simmer for 15 minutes, or until vegetables are tender. Stir in the peanut butter, and continue stirring for 5–7 minutes, or until sauce is thick. Add the bok choy and remove from the heat. Serve with steamed rice and a small spoonful of extra bagoong. NoteIf you prefer a thicker sauce, you can add more peanut butter. SBS cook’s notesOven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified. If you enjoyed this Oxtail stew recipe (kare kare) then browse more Filipino recipes, stew recipes, meat recipes, slow cooking recipes and our most popular hainanese chicken rice recipe. Filipino Restaurants(Select your state)Australian Capital TeritoryNew South WalesNorthern TerritoryQueenslandSouth AustraliaTasmaniaVictoriaWesterm AustraliaDisplaying 2 of 2 Filipino Restaurants.   Restaurant Book Online Suburb 1. De Bortoli Winery and Restaurant   Dixons Creek 2. Mabuhay   Darwin View all Filipino restaurants | Start a new search Comments (1)     11 Mar 2013 04:18 AEST May Manila Lovely I wish these videos are longer. Agree(0 people agree) Disagree(0 people disagree) Comment on this
Oxtail stew recipe (kare kare) Created by Raquel San Juan 1 comments   Print    Enlarge text Rating: 5/ 5 stars 5 Votes Cuisine: Filipino Prep Time: 30 min(s) Cook Time: 4 hr(s) 30 min(s) Serves 4 Annatto powder is derived from plant seeds and is used to add flavour and vibrant yellow-orange colour to all sorts of dishes. Take care when handling, as it can stain skin and fabrics. Level of difficulty: medium Season: Winter Ingredients 500 g oxtail, cut into 4–5 cm thick pieces1 small sheet ox tripe (optional), cleaned well and cut into 5 cm pieces60 ml (¼ cup) vegetable oil4 garlic cloves, finely chopped1 large onion, finely chopped1 eggplant, cut into chunks¼ head pumpkin, peeled, seeded and cut into chunks6 snake beans, cut into 10 cm pieces2 tsp bagoong (Filipino shrimp paste), plus extra to serve1 tsp annatto powder, mixed with 2 tbsp water2 heaped tbsp peanut butter, approximately (see note) medium bunch of baby bok choy, separated into leavessteamed rice, to serve View conversion table Preparation Rinse the oxtail and tripe, if using. Place in a heavy-based saucepan with enough water to cover well. Bring to the boil, reduce heat to low and simmer, topping up with more water to keep meat covered, for 3–4 hours, or until meat is very tender and almost falling off the bone. Strain oxtail and tripe, and reserve the stock. Heat the oil in a heavy-based saucepan. Cook the garlic and onion for about 30 seconds. Stir in the oxtail and tripe, then add the eggplant, pumpkin and snake beans. Pour over the reserved stock. Add the bagoong and annatto mixture and mix well. Bring to the boil, reduce heat to low and simmer for 15 minutes, or until vegetables are tender. Stir in the peanut butter, and continue stirring for 5–7 minutes, or until sauce is thick. Add the bok choy and remove from the heat. Serve with steamed rice and a small spoonful of extra bagoong. NoteIf you prefer a thicker sauce, you can add more peanut butter. SBS cook’s notesOven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified. If you enjoyed this Oxtail stew recipe (kare kare) then browse more Filipino recipes, stew recipes, meat recipes, slow cooking recipes and our most popular hainanese chicken rice recipe. Filipino Restaurants(Select your state)Australian Capital TeritoryNew South WalesNorthern TerritoryQueenslandSouth AustraliaTasmaniaVictoriaWesterm AustraliaDisplaying 2 of 2 Filipino Restaurants.   Restaurant Book Online Suburb 1. De Bortoli Winery and Restaurant   Dixons Creek 2. Mabuhay   Darwin View all Filipino restaurants | Start a new search Comments (1)     11 Mar 2013 04:18 AEST May Manila Lovely I wish these videos are longer. Agree(0 people agree) Disagree(0 people disagree) Comment on this
Annatto powder is derived from plant seeds and is ..
Ingredients: .. bunch of baby bok choy, separated int..
Directions: ..he stock. Heat the oil in a heavy-based saucepan. Cook the garlic and onion for about 30 second..
Sbs.com.au
PORK SAN CHOY BOU
PORK SAN CHOY BOU
Ingredients: 400 grams MINCED PORK 2 tablespoons OLIVE OI..
Directions: HEAT OIL IN PAN ADD SHALLOTS AND PORK COOK ON HIGH FOR 4 MINUTES. STIR ONCE, ADD SOY SAUCE, SHERRY, CAR..
Goodrecipes.com.au
PORK SAN CHOY BOU
PORK SAN CHOY BOU
Ingredients: 400 grams MINCED PORK 2 tablespoons OLIVE OI..
Directions: HEAT OIL IN PAN ADD SHALLOTS AND PORK COOK ON HIGH FOR 4 MINUTES. STIR ONCE, ADD SOY SAUCE, SHERRY, CAR..
Goodrecipes.com.au
PORK SAN CHOY BOU
PORK SAN CHOY BOU
Ingredients: 400 grams MINCED PORK 2 tablespoons OLIVE OI..
Directions: HEAT OIL IN PAN ADD SHALLOTS AND PORK COOK ON HIGH FOR 4 MINUTES. STIR ONCE, ADD SOY SAUCE, SHERRY, CAR..
Goodrecipes.com.au
PORK SAN CHOY BOU
PORK SAN CHOY BOU
Ingredients: 400 grams MINCED PORK 2 tablespoons OLIVE OI..
Directions: HEAT OIL IN PAN ADD SHALLOTS AND PORK COOK ON HIGH FOR 4 MINUTES. STIR ONCE, ADD SOY SAUCE, SHERRY, CAR..
Goodrecipes.com.au
Sangchoy boi
Sangchoy boi
Quick, easy and delicious
Ingredients: pork mince(lean) 400g 1 carrot- finely diced..
Directions: ..ready . Place pork mince into a medium saucepan. Cook the mince until it has changed colou r from pin..
Lifestylefood.com.au
Chicken sang choy bow
Chicken sang choy bow
.. up this Chicken sang choy bow meal.
Ingredients: 1 large iceberg lettuce 2 teaspoons vegetabl..
Directions: ..ger for 1-2 minutes. Add chicken mince and cook for about 5 minutes, until colour changes. Add h..
Lifestylefood.com.au
San choy bau
San choy bau
Ingredients: 1 iceberg lettuce 1 tbs oil 750g pork mince..
Directions: ..ir into pork mixture with water chestnuts. Cook for about 2 mins, stirring occasionally until sa..
Woolworths.com.au
Poached Chicken Breast Surprise with Lemongrass Risotto and Blueberry Chilli Reduction
Poached Chicken Breast Surprise with Lemongrass Risotto and Blueberry Chilli Reduction
Gerald's Main, Series 3Come Dine with Me Australia..
Ingredients: .. bunch of baby bok choy 1 bunch of ba..
Directions: .. then season with salt and pepper. Remove the bok choy and basil leaves from their stalks, wash under ..
Lifestylefood.com.au
Duck dizzi – two ways
Duck dizzi – two ways
..Middle Eastern-style sang choy bow. 
Ingredients: First course 200 g baby or chat potatoes 15..
Directions: ..nd mixture in a single layer in the dehydrator and cook at 60˚C for 2–3 hours or until completely dry. ..
Sbs.com.au
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