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.