Chicken Stir Fry with Young Ginger 🇹🇭 🇰🇭

Ginger and chicken is a classic flavour combo, and delightfully so in this Thai/Cambodian style chicken stir fry where copious amount of young ginger comes into perfect play with morsels of juicy thigh meat.  Young ginger is milder and less fibrous than regular or mature ginger.  They have vibrant pink tips and pale, thin skin which doesn't need to be peeled.  If not available, use regular ginger but half the amount in the recipe.  Fresh shiitake mushrooms, with their firm texture and earthy flavour, adds another layer of deliciousness to the dish.

Serves 4

INGREDIENTS

• 450g / 1lb boneless, skinless chicken thighs, cut into 2.5cm / 1" chunks
• 140g / 5oz fresh shiitake mushrooms*, cut each into 2-3 pieces
• 110g / 4oz young ginger, thinly sliced, then cut into matchsticks
• 4 garlic cloves, finely chopped 
• 3 tablespoons vegetable oil
• 2 teaspoons light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon water
• 2-3 spring onions, cut into 5cm / 2" lengths

*Fresh shiitake mushrooms can be substituted with Swiss brown or ordinary mushrooms.

METHOD

1. Heat oil in a wok over medium heat.  Add ginger and sauté for 3-5 minutes or until golden brown.  Adjust the heat if necessary to avoid scorching.  Use a slotted spoon to transfer the fried ginger to a plate, leaving the residual oil in the pan.
2. Reheat the wok over medium heat and add the garlic.  Fry until aromatic, about 30 seconds.  Turn the heat to high and add the chicken.  Spread them out in the wok and let them brown on one side for about 1 minute undisturbed before tossing the pieces around to cook through. 
3. Add the mushrooms.  Continue to cook, stirring, for 1-2 minutes or until they begin to wilt.
4. Stir in the soy sauce, oyster sauce and 1 tablespoon water.  Continue to stir fry for 1 minute.
5. Add most of the fried ginger and spring onions.  Toss to combine.
6. Remove from heat and transfer to a serving plate.  Garnish with the remaining ginger.  Serve immediately with steamed rice.

 

Korean Daikon Radish Pancakes (Mujeon) 🇰🇷

Crispy, savoury with many different versions, Korean pancakes are among the country's most popular street food snacks.  They are also very easily created at home.  This recipe featuring daikon radishes sliced into little batons gives the pancake a juicy, crunchy texture.  Serve it the traditional way, cut into bite sized pieces (so they can be eaten with chopsticks) with a simple dipping sauce.

Makes 4

INGREDIENTS

• 1 daikon radish (about 450g / 1lb)
• ½ teaspoon sea salt
• 1 spring onion, finely chopped
• 1 cup plain flour
• 1 tablespoon cornflour
• a dash of white pepper
• 1 egg
• 3-4 tablespoons water
• 1-2 tablespoons toasted sesame seeds
• vegetable oil

For the dipping sauce:

• 2 tablespoons light soy sauce
• 1 tablespoon fresh lemon juice

METHOD

1. Make the dipping sauce by mixing soy sauce and lemon juice in a small dish.
2. Peel and slice the radish into 0.5cm / ⅛" rounds, then slice into thin batons.
3. Place the sliced radish in a large bowl with salt.  Toss gently to mix and let it sit for 10 minutes.
4. Add spring onion, flour, cornflour, pepper, egg and water.  Mix well into a batter.  Adjust the amount of water used to your desired consistency.
5. Heat 2 teaspoons oil in a non-stick medium frying pan over medium heat until hot.  Add ¼ of the batter and spread thinly with a spatula.  Sprinkle some of the sesame seeds on top of the pancake.  Fry for 2-3 minutes or until the bottom is golden brown.
6. Flip the pancake over.  Drizzle another 2 teaspoons oil around the pancake, then lift it up slightly so the oil runs to the middle of the pan.  Cook for 1-2 minutes or until the other side is golden brown.  Flip again before removing the pancake to a plate.
7. Repeat Step 5 and 6 for the remaining batter.
8. Slice pancakes into bite size pieces.  Serve warm with dipping sauce.

 

Orange Marmalade Loaf Cake

Citrus trees grow well in Perth's with our warm dry summers, mild winters and well-draining sandy soil.  I have a lemon tree in the backyard that is at least 50 years old and still fruiting.  Celebrate the abundance of the citrus season with this tantalisingly sweet and zesty orange marmalade loaf cake.  You'll need some good quality or homemade orange marmalade.  For a soft, delicate texture, incorporate yoghurt and vegetable oil in the batter which also keep the cake moist for days in the fridge.  Serve slices warm with a dollop of yoghurt on top for the ultimate indulgence.

Serves 8

INGREDIENTS

• 225g / 8oz plain flour
• 2 teaspoons baking powder
• 3 eggs
• 200g / 7oz caster sugar
• 280g / 10oz Greek yoghurt, plus extra to serve (optional)
• grated rind of 1 orange
• ½ teaspoon vanilla extract
• ½ cup vegetable oil
• ⅓ cup orange marmalade
• 3 tablespoons orange juice

METHOD

1. Line a 13cm x 23cm / 5"x 9" loaf pan with baking paper.
2. Sift plain flour and baking powder into a medium mixing bowl.
3. In a large mixing bowl, place eggs, sugar, yoghurt, orange rind, vanilla extract and oil.  Beat with an electric beater for 1-2 minutes or until combined.
4. Stir the dry ingredients into the wet ingredients with a spatula until a smooth batter is formed.  
5. Pour the batter into the prepared pan.  Bake in a preheated 180°C/350°F oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.  
6. Allow the cake to cool in the pan for a few minutes.  Make a dozen little holes in the cake with a skewer, then transfer it onto a wire rack with a tray underneath.  
7. Mix orange marmalade with orange juice in small saucepan.  Warm the mixture up over low heat, then pour it over the cake.  Serve slices warm with extra yoghurt if desired.

Pork Stir Fry with Pickled Mustard Greens 🇨🇳

Pickled mustard greens is one of the many types of Chinese preserved vegetables used widely in traditional cuisine.  Tangy and savoury at the same time, they add crunch and that umami flavour to stir fry dishes, stews, soups and congee.  You can find pickled mustard greens in convenient vacuum-sealed packages from Asian grocers as well as some supermarkets.  This classic recipe uses them with tender slivers of pork, stir-fried in the hot wok with the 'usual suspects' of Asian aromatics being ginger, garlic and spring onions.  Serve over steamed rice for a satisfying meal.

Serves 2

INGREDIENTS

• 150g / 5¼oz Chinese pickled mustard greens
• 300g / 10½oz pork loin steak
• 1 tablespoon Chinese Shaoxin wine
• 2 teaspoons cornflour
• 2 tablespoons vegetable oil
• 2 garlic cloves, peeled and chopped
• 2 slices of fresh ginger, peeled and chopped
• 1-2 spring onions, sliced into 4cm /1½" sections, keep white and green parts separate
• 1 tablespoon light soy sauce
• 1 teaspoon sugar

METHOD

1. Soak the pickled mustard greens in a bowl of cold water for 5 minutes, then rinse in a colander to remove some of their saltiness and sourness.  Squeeze out any excess liquid with your hands, then cut the greens into small pieces.
2. Remove excess fat, if any, from the pork.  Slice pork with your knife slanting at a 45-degree angle against the grain into thin pieces.  Place in a bowl and mix with wine and cornflour.  
3. Heat 1 tablespoon oil in the wok over medium-high heat.  Add the pickled mustard greens and stir fry for a few minutes until they are slightly dry.  Remove and set aside
4. Heat the remaining tablespoon oil in the same wok over high heat.  Add ginger, garlic and white parts of spring onions and blitz for 30 seconds or until fragrant.
5. Add the pork.  Spread them out in a thin layer and let them fry for about 30-40 seconds until slightly golden on one side.  Stir in soy sauce and sugar.  Cook, stirring, for 1-2 minutes or until the pork is cooked through.
6. Transfer the mustard greens back to the wok together with the green parts of the spring onions.  Toss everything together for a minute or so to combine.  Serve immediately.  

Chicken & Vegetable Mini Pot Pies

To be presented with an individual pot pie at the table, golden brown on top and piping hot, is truly delightful.  Break the crust open with a fork to find tender chicken pieces and vegetables in a rich, creamy sauce, then demolish it whichever way you want.  There is no right or wrong way of eating it!  Poach chicken breast gently in the pan until just cooked to ensure tenderness.  The poaching liquid is then used to create the delicious white sauce with sautéed vegetables, adding texture, colour and sweetness.  Frozen puff pastry sheets come in handy for the final steps.  Serve the pot pies with something light and fresh like rocket leaves on the side.

Makes 3 with 12cm / 4.7" ramekins

INGREDIENTS

• 350g / 12oz chicken breast
• 1 cup chicken stock
• 1 small leek, white part only, thinly sliced (about 125g / 4½oz)
• 1 stalk celery, sliced
• 1 small carrot, diced (about 100g / 3½oz)
• 30g / 1oz butter
• 1 teaspoon olive oil
• 1 tablespoon flour
• ½ cup reserved poaching liquid
• ¼ cup milk
• ½ cup pouring cream
• 1 teaspoon whole grain mustard
• 1 teaspoon dried thyme
• sea salt, to taste
• freshly ground black pepper, to taste
• ⅓ cup frozen green peas
• 2-3 puff pastry sheets, partially thawed
• 1 egg, lightly beaten

METHOD

1. Place chicken and stock in a medium pan.  Bring to a gentle simmer over medium heat for 1 minute.  Cover and turn the heat off, allowing the chicken to sit in the poaching liquid for about 15 minutes or until just cooked.  Remove chicken to a cutting board to cool slightly, then slice into bite size pieces.  Reserve liquid.
2. In the same pan, heat butter and olive oil over medium heat.  Add leek, celery, carrot and thyme.  Cook, stirring, until the vegetables soften, about 2 minutes.
3. Add flour and cook, stirring, until incorporated with the vegetables, about 1 minute.
4. Gradually stir in ½ cup of the reserved poaching liquid, milk, cream, and mustard.  Cook, stirring, until the mixture boils and thickens.  Stir in chicken and peas.  Season with salt and pepper, to taste.
5. Divide the filling equally among the ramekins, filling each one nearly to the top.  Let them cool completely to room temperature.  (They can also be refrigerated until you are ready to bake them.)
6. Use a bowl or a plate as a guide to cut rounds from the pastry sheets to fit the top of the ramekins, 2cm / ¾" wider all the way around.  (Any leftover bits and pieces of pastry can be rolled up into a ball and refrozen for another use.)
7. Brush the rims of the ramekins with a little egg, then top each ramekin with a pastry round, folding down the edges to seal.
8. Brush the pastry all over with egg to encourage browning.  Cut 2 small slits on top to let steam out while they bake.
9. Bake in a preheated 200°C /400°F oven for 20-25 minutes or until the filling is bubbling hot and the pastry is golden brown.

 

Pasta with Cream Cheese & Tomato Sauce

It's been a long time since I bought a jar of pasta sauce from the shop as the homemade version is so much more vibrant and delicious.  Found a half packet of cream cheese in the fridge the other day and used it to make this delectable pasta sauce with some tomato paste, chopped garlic, chilli flakes, basil, parmesan cheese and a splash of water you cook your pasta in.  It's that simple.  A handful of cherry tomatoes were thrown in for looks.  Come to think of it, some of my tastiest meals have been created spontaneously with bits and pieces from the fridge and pantry, and this is one of them. 

Serves 4

Serves 4

INGREDIENTS

• 400g / 14oz linguine or spaghetti 
• 1 tablespoon olive oil
• 2 garlic cloves, finely chopped
• ¼ teaspoon dried red chilli flakes
• 2 tablespoons tomato paste
• 120g / 4¼oz cream cheese
• 1 teaspoon dried basil
• ¼ cup pasta water
• 150g / 5½oz cherry tomatoes, large ones sliced in half
• ¼ cup grated parmesan cheese, plus extra to serve
• sea salt, to taste
• a sprinkle of freshly ground black pepper

METHOD

1. Bring a large saucepan of salted water to a boil.  Add pasta and cook according to package directions until they are al dente.  Drain pasta in a colander and retain ¼ cup of the cooking water.
2. Heat oil in a large frying pan over medium heat.  Add garlic and chilli flakes and cook, stirring gently, for 1 minute.
3. Add the tomato paste and cook, stirring, for 2 minutes.
4. Add the cream cheese, basil and reserved pasta water.  Cook and stir until well combined.  Bring the sauce to a simmer.  Toss in the cherry tomatoes to warm through.  (There is no need to fully cook them.)   
5. Stir in the parmesan cheese.  Season with salt and pepper, to taste.
6. Transfer pasta to the pan.  Toss with a pair of tongs to coat with sauce.  Serve with extra parmesan cheese at the table.

 

Chicken & Fresh Shiitake Mushrooms Stir Fry

There are two special things about this stir fry.  Firstly, it is seasoned not by the ubiquitous soy sauce, or any sauce at all, just a little salt.  Secondly,  the aromatics are not blitzed in hot oil from the start but added a little later to gently infuse.  The result is a delicately flavoured dish where the star ingredients get to shine, being chicken tenderloins and fresh shiitake mushrooms.  Chicken tenderloins or the small strips of white meat from underneath the chicken breast are exceptionally tender and cook quickly in the wok without toughening up.  They are often sold separately in a package from supermarkets but if you can't find them, substitute with ordinary chicken breast.  Fresh, locally grown shiitake mushrooms are used for their meaty texture, subtle woody flavour and buttery mouthfeel. Oyster mushrooms also work for this recipe.

Serves 2

INGREDIENTS

• 300g / 10½oz chicken tenderloins or chicken breast
• 2 teaspoons Chinese Shaoxin wine
• 1 teaspoon sea salt
• a dash of white pepper
• 2 teaspoon cornflour
• 200g / 7oz fresh shiitake mushrooms
• 1-2 spring onions
• 2 thumb-size slices of fresh ginger
• 2-3 garlic cloves, sliced
• 3 tablespoons vegetable oil

METHOD

1. Slice chicken tenderloins with your knife slanting at a 45-degree angle against the grain into thin pieces.  Place in a bowl and marinade with wine, salt, white pepper and cornflour.  Add 1 tablespoon of water and mix well.
2. Slice spring onions into 4cm / 1½" sections.  Keep the white and green parts separate.
3. Cut shiitake mushrooms into bite size pieces.
4. Heat a wok over medium high heat until very hot, then add 2 tablespoons oil and swirl to coat the surface.  Add the mushrooms and stir fry for a few minutes until they start to go soft and caramelised on the edges but not fully cooked.  Remove and set aside.
5. Reheat the wok on high and add the remaining tablespoon of oil.  Add the chicken.  Spread them out in a thin layer and let them fry for about 30 seconds or so until slightly golden on one side and half-cooked.  Add the ginger, garlic and white parts of the spring onions.  Toss everything together for 1 minute until the chicken pieces are cooked through.
6. Transfer mushrooms back to the wok and stir fry for a further 1 minute to combine.  Add 1 tablespoon of water if it appears to be dry.  Stir in green parts of spring onions.  Season with salt, to taste.  Serve hot with steamed rice.