Chow Mein

I think the next time I make this dish, I wont use as much ginger. It asks for 1/2 tablespoon, but it seems pretty strong, maybe 1/4 of that I might suggest. The sauce doesn't look like enough when you first put it in either, I was going to make double, but checked after a minute or so and it seemed to be plenty. I don't know where it all came from.

- 500g chicken, chopped
- 1 cup shallots, sliced                                 
- 1 small onion, diced
- 1 small cabbage, sliced
- 3 medium capsicums, chopped
- 1/2 tablespoon ginger                      
- 1/2 tablespoon garlic
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 tablespoon chicken stock powder
- 1 teaspoon cornflour
- 1 packet thin noodles
- 3 tablespoons soy sauce
- 2 tablespoons sweet chilli sauce
- 1 tablespoon tomato sauce
- 3 tablespoons white vinegar
- salt
- 4 tablespoons oil


1. In a large bowl, marinate the chicken in 1 tablespoon of vinegar, soy sauce, sweet chilli sauce, and the cornflour for 30 minutes.

2. Cook the noodles according to the packet with the oil.

3. In a large frypan, fry the onions, ginger, garlic, and chicken until the chicken is cooked through. Add all the vegetables until they are starting to soften.

4. Add the rest of the sauces, vinegar, peppers, salt, tomato sauce and the chicken stock powder. Cook for 5 minutes continually stirring. Add the noodles.

Penne Rosa

- 1 1/2 cups penne
- 1 tablespoon oil
- 4 cloves garlic                     
- 1 onion, diced
- 1 cup of mushrooms, sliced
- 2 medium tomatoes, chopped
- salt and pepper
- 4 cups of spinach, sliced
- 1/2 cup marinara sauce
- 1/3 cup plain yoghurt

1. Cook penne according to packet.

2. In a large frypan, sauté the onion and garlic.

3. Add the mushrooms, tomatoes, salt and pepper. Cook for 5 minutes.

4. Add the spinach and wilt for 2 minutes.

5. Add the yoghurt, cooked pasta, and marinara. Heat through.

Simple Pad Thai

The first time I ever tried pad thai was when I was in high school. It was the first time I ever used lemongrass and I love that it looks and feel so woody, yet e can eat it. This recipe didn't have prawns in it, which is ok as I don't like them, and I added lemongrass to the dish.

- 500g chicken, chopped      
- vegetables of your choice. I used onion, carrot, broccoli, bok choy, beans, and lemongrass.
- 4 cloves garlic
- 2 tablespoons oil
- 8 tablespoons oyster sauce
- salt and pepper
- 1 packet of wide noodles


1. Cook the noodles according to the packet.

2. Cook the chicken in the oil and remove one cooked. Add the garlic and vegetables to the same pan.

3. Once the vegetables are almost cooked, ad the chicken back and 1/2 of the oyster sauce. Simmer for 3 minutes.

4. Add the noodles and the rest of the sauce.

Thai style Curry Beef and Pasta

I found this dish to be a little bland, so you might need to add some salt.

- 1 box of spaghetti (I just used the left over pasta from the packet I hadn't cooked from the previous dishes)
- 500g beef strips
- 2 cloves garlic                              
- 2 tablespoons oil
- 3 cups of broccoli florettes
- 1 medium capsicum, sliced
- 1 medium onion, cut in wedges
- 2-3 teaspoons ginger
- 1 can coconut milk
- 2 tablespoons red curry paste
- roasted nuts

1. Cook the pasta according to the packet directions.

2. In a large frypan, cook the beef strips and garlic in the oil.

3. Add the broccoli, capsicum and onion and cook for 1 minute.

4. Add 1-2 tablespoons water and ginger, combined with the coconut milk and the curry paste.

5. Bring to the boil, reduce heat and simmer for 3-5 minutes.

6. Toss with the pasta and garnish with nuts.

Sweet and Sour Chicken

I really don't like the taste of tomato sauce. Can't stand it anymore. But it's so strange how if it's mixed with other ingredients, it works great. Without it just wouldn't taste the same.

- 4 tablespoons oil
- 800g chicken, chopped                  
- 2 medium onions, diced
- 1 small pineapple (I just used a can of unsweetened pineapple chunks)
- 1 medium capsicum, sliced
- 225g can water chestnuts
- 2 tablespoons cornflour
- 1/2 cup white vinegar
- 2tablespoons soy sauce
- 2/3 cup tomato sauce
- (2x) 3/4 cup chicken stock

1. In a large frypan, heat the oil and cook the chicken . Remove and set aside.

2. Saute the onion and pineapple for around 3 minutes. Add the capsicums and water chestnuts and sauté until tender.

3. In a jug, combine the cornflour, vinegar, sauces and stock. Add the chicken back to the frypan and add the sauce. Simmer for 2 minutes or until thickened.

Red Curry Meatballs

For this dish, I used the meatballs I made previously mentioned in this blog, but I couldn't find any lamb mince, so I tried veal mince. I do like it, and it's amazing how soft the veal mince feels too.

MEATBALLS:
- 500g veal mince
- 1 onion, diced                   
- 1 clove garlic
- 4 tablespoons breadcrumbs
- 1/4 bunch parsley
- 1/2 teaspoon cumin                  
- salt and pepper
- 1 litre chicken stock

SAUCE:
- 1 onion, diced
- 1 zucchini, sliced
- 2 tablespoons red curry paste
- 1 can coconut milk
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon lime juice

1. Combine all meatball ingredients and roll into little balls. Boil them in the chicken stock until browned.

2. In a large frypan, sauté the onion and zucchini in the oil until tender.

3. Add the coconut milk, curry paste and the cooked meatballs.

4. Add the salt and pepper. Simmer until the sauce thickens, about 3-5 minutes and stir in the lime juice.

5. Serve over rice.

Oven Baked Chicken Fajata

This dish is quite spicy, had my dad's and my eyes and nose running. I ended up eating this chicken wrapped in Lebanese bread.

- 400g chicken, chopped
- 2 capsicums, sliced                    
- 2 onions, diced
- Fajita seasoning (below)
- 2-3 teaspoons red pesto
- 1/2 tablespoon oil
- squeeze of lemon juice

SEASONING: In a container, combine a pinch or 2 of each:

• oregano
• chilli powder
• salt
• onion powder
• garlic powder
• nutmeg
• coriander
• cayenne pepper

1. In a large bowl, combine the seasoning, oil, lemon juice and pesto. Add the chicken, onion and capsicum and mix well.

2. Line a baking tray with foil and spread the mixture evenly.

3. Bake at 200 degrees celcius for 45 minutes. Shuffle the mixture around half way to ensure even cooking.

Another Chicken Tikka Masala

Alright, so yes I know I've done a chicken tikka before, but I used another recipe. I'm not sure if it's the same one as last time, but I do think this one is tastier, as I found this quite moreish.

- 3 chicken breasts, chopped
- 1 cup of yoghurt
- 1 tablespoon lemon juice
- 2 teaspoons pepper                               
- 3 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 2 teaspoons cayenne pepper
- 1/2 teaspoon ground ginger

SAUCE:
- 1 tablespoon butter
- 1 tablespoon garlic
- 1 jalepeno chilli, finely chopped
- 2 teaspoons cumin
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 can diced tomatoes
- 1 cup cream


1. In a bowl, combine the chicken, yoghurt, lemon juice, cumin, cinnamon, peppers, ginger and salt. Mix well and refrigerate covered for 1 hour.

2. Once the hour is up, cook the chicken in a frypan then set aside.

3. TO MAKE THE SAUCE:

 Melt the butter then add the jalepeno and garlic. Sauté for around 1 minute. Add the cumin, paprika and salt. Sauté until fragrant. Add the tomatoes and cream. Bring to a boil, turn the heat down and simmer around 20 minutes, to thicken the sauce. Add the chicken and serve with rice.
 

Chicken with Cashews

Personally, I think this dish should be called Cashews with Chicken. I think 100g of chicken isn't enough for this dish. I also found I had to add some salt (even though you have the soy sauces). But saying this, it is such a quick and easy dish.

- 100g chicken, chopped
- 150g cashews                           
- 1 onion, chopped
- 3 shallots (white part only)
- 3 tablespoons oil
- 1/2 cup chicken stock

SAUCE:
- 1 tablespoon soy sauce
- 1/2 teaspoon kecap manis
- 1 teaspoon sugar
- 2 tablespoons oyster sauce
- pepper

1. In a frypan, heat the oil and cook chicken.

2. Once the chicken is cooked, add all other ingredients including sauce ingredients and heat through.

Braised Coconut Spinach and Chick Peas with lemon

I have not much to say about this dish except for WOW! The flavours of everything just burst in your mouth. You can use this dish as a main meal or side dish.

- 2 teaspoons oil                

- 1 small onion, diced
- 4 cloves garlic, crushed
- 1 tablespoon grated ginger
- 1/2 cup sun dried tomatoes
- 1 large lemon, zested and juiced
- 1 can chick peas (400g)
- 1 bunch spinach, chopped
- 1 can coconut milk (400ml)
- salt

1. In a large frypan, heat your oil and add the onion, garlic, ginger, tomatoes, and lemon zest and stri fry for 3 minutes.

2. Add your chick peas and stir until golden.

3. Add your spinach, a handful at a time. Add the coconut milk, salt and lemon juice. Bring to a simmer and simmer for 10 minutes until the chick peas are heated through.

African Curried Coconut Soup with Chick Peas

Okay, so the colder weather is on its way and as the years have gone by, I've found myself enjoying these soupy kind of foods now. I'll admit, I never really enjoyed soups or fillers such as chick peas or lentils, but now, since finding all these interesting foods, I'm quite enjoying them and the unique flavours.

- 1 1/2 cups chick peas
- 1 cup of brown rice (I use the pre cooked rice in a packet)
- 2 tablespoons olive oil
- 1 medium onion, chopped                      
- 1 medium capsicum, chopped
- 2 cloves garlic, crushed
- 3 cups of vegetable stock
- 2 tomatoes, chopped
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- pepper
- 1 bunch of spinach
- 1 can of coconut milk (400ml)


1. Put the chopped spinach in a pot and cover it with 3 cups of water. Bring to the boil and simmer for 20-25 minutes until the liquid has evaporated.

2. In a large soup pot, heat the oil. Add the onion, garlic and capsicum. Cook stirring until soft.

3. Add the vegetable stock, spinach, chick peas, tomatoes, curry, salt and pepper. Bring to the boil and reduce the heat. Simmer gently stirring occasionally for 10 minutes.

4. Add the  coconut milk and rice and cook, stirring occasionally, for 4 minutes until heated through.

Vegetarian Sour Cream Pasta

I never thought that basil and parsley would accompany each other so well. Let alone basil in sour cream. Next time I make this dish, I think I might put a little bit of chopped up sun dried tomatoes in it.
                                                           

- 300g pasta
- 2 tablespoons olive oil
- 3 cups of vegetables stock
- 200g sour cream
- 1 tablespoon of tomato paste
- 1 zucchini, sliced
- 150g spinach (I just used a whole bunch)
- 100g mushrooms, sliced
- 1 capsicum, sliced
- 1 teaspoon paprika
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil


1. Cook your pasta according to the packet directions.

2. In a large frypan, heat the oil and add the zucchini, capsicum, mushrooms and spinach.

3. Once the vegetables are soft, add the vegetable stock, sour cream, tomato paste and paprika. Bring to the boil, then turn off the heat.

4. Add the cooked pasta and the herbs.

Tom Kha Gai (Thai Coconut Soup)

When the hamburger shop down the road from me started cooking Thai food, I tried this soup that I thought the name sounded quite strange. I loved it! It was quite fresh with the lemony flavour, but I don't really like the Asian style mushrooms, so I would pick them out. Just scrolling through Thai recipes the other night, I came across a coconut soup with the same name. I just had to try it and I was so pleased it was the same one.


- 300g chicken, sliced and cooked                      

- 2 cups of coconut milk
- 2 cups of water
- 6 mushrooms (I just used a handful of sliced mushrooms)
- a little bit of grated ginger (I used about a tablespoon)
- 6 kaffir lime leaves ... can you eat the lime leaves? I always take them out in case you can't.
- 4 chillies (I only put a little bit as I'm getting mum used to the heat)
- 6-7 pieces of lemongrass
- 1 teaspoon salt
- 3 teaspoons fish sauce (I used 1 and a bit teaspoons... bit pongy for my nose)
- 1 teaspoon sugar
- 3 tablespoons lime juice


1. Boil the coconut milk and the water together over medium heat for about 8 minutes.

2. Add the ginger, lemongrass, sugar and lime leaves.

3. Add the chicken and salt and bring to the boil. Reduce heat and add the mushrooms and chilli.

4. Add the fish sauce and the lime juice as you desire.