Asian-recipes

Beef And Mushroom Noodle Soup Recipe

With the cold weather nearly behind us, it’s time to make the most of those warming winter dishes before it’s too late. This full flavoured beef and mushroom noodle soup recipe is the perfect cook-up to do just that. Enjoy with a splash of extra soy sauce and top with bean sprouts for the ultimate pho experience!

RELATED: Warming Chipolte Chicken Soup Recipe

Ingredients

250 g very thinly sliced beef rump (make sure it is sliced across the grain)

8 dried shitake mushrooms

6 cups beef stock

1⁄4 cup light soy sauce

4 spring onions, coarsely chopped, plus extra thinly sliced to serve

5cm piece ginger, peeled and coarsely chopped, plus extra finely grated to serve

1 head of garlic, halved

4 small bok choy, quartered

2 tbsp mirin*

300 g dried udon noodles

Sesame seeds and a drizzle of sesame oil, to serve

Method

  1. Place dried mushrooms in a bowl, pour over boiling water to cover and set aside to soften while you make the soup base.
  2. Bring stock, soy sauce, spring onion, ginger and garlic to the simmer in a large saucepan over medium heat and cook for about 10 minutes to develop the flavours. Strain (discard solids) and return soup to pan.
  3. Drain mushrooms, slice off the tough stems and discard, then thickly slice the mushroom cap and add to soup (you can add a splash of the soaking water too if you like for extra flavour). Bring back to the simmer, add bok choy and simmer for about 2 minutes until just tender, stir in mirin and season to taste.
  4. Meanwhile, cook noodles according to packet directions, drain and divide among bowls, then pile beef on top. Ladle over soup and serve hot, scattered with sliced spring onion and sesame seeds, a drizzle of sesame oil and with extra ginger and soy sauce to add to taste.
August 4, 2015

Chicken, Lettuce Delight With Lup Cheong Recipe

If you’re looking for a meal that’s not too heavy but still tastes delicious, this chicken, lettuce delight by Adam D’Sylva will certainly do the trick. “Don’t let the exotic ingredients throw you off recreating this at home,” he says. And in case you’re wondering what lup cheong is, it’s a “delicious dried Chinese sausage” that works wonders in this dish.

RELATED: Mother’s Day Eats: Asado Style Beef Ribs Recipe

Serves 4

Ingredients 

4 iceberg lettuce leaves, trimmed to form cups

1 lup cheong sausage, diced

4 spring onions, sliced into rounds

2 shallots, diced

4 shitake mushrooms, diced

6 water chestnuts, diced

10 sprigs coriander, picked and washed

200g chicken meat, minced

15g corn flour

50ml water

Pinch of sea salt

1 organic egg

Cashew nuts fried crushed

Dressing

100ml light soy sauce

40ml shao sing cooking wine

25ml oyster sauce

5ml sesame oil

Method

  1. In a bowl, mix water, corn flour, salt and egg together then add quail mince and mix well.
  2. In a separate bowl, combine ingredients for dressing together and set aside.
  3. In a hot wok fry quail mixture until caramelised and fluffy.
  4. Add vegetables and continue cooking until onions are cooked through and aromatic. Remove from heat and season with dressing and coriander leaves.
  5. Divide evenly into lettuce cups, serve immediately.

Recipe Courtesy of Footscray Fresh Food Markets, Melbourne

May 26, 2015

Thai Fish Cakes And Stir-Fry Vegetables Recipe

Autumn doesn’t get much better than this! To help you transition into the cooler months, Celebrity chef and nutritionist Zoey Bingley-Pullin has provided us with this hearty and healthy Thai fish cakes recipe, which is nutritionally balanced and sure to please even the fussiest of eaters.

RELATED: Big Aussie Burger Recipe

Ingredients

Rice

1 packet basmati rice

1 cups water C

Pinch of salt C

Fish Cakes

600g blue eye trevalla, roughly chopped

1 clove garlic, minced

1 tbsp grated ginger

Chilli, finely chopped (optional)

1 carrot, grated

1 cup grated sweet potato

1/2 cup roughly chopped coriander leaves and stalks

3 tbsp soy sauce

1/4 cup plain flour

Asian Vegetables

1 tsp oil (e.g. peanut, canola, sunflower)

1 clove garlic, minced

1 packet baby corn, halved

1 bunch bok choy, end removed, halved lengthways

200g button mushrooms, finely sliced

2 tbsp kecap manis

Dipping Sauce

3-4 tbsp kecap manis

2 tbsp finely chopped coriander

1/2 chilli, finely chopped (optional)

Method

  1. Combine all rice ingredients in a medium pot and bring to the boil.
  2. As soon as it boils, cover with a tight-fitting lid and reduce to the lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift the lid while cooking.
  3. While the rice cooks, prepare the fishcakes. Place the fish in a food processor or blender and process until finely chopped. Add the garlic, ginger, chilli, carrot, sweet potato, coriander and soy sauce and process until well combined.
  4. Divide the fish mixture into 8-10 equal portions, roll into patties and flatten slightly. Coat in flour (shaking off excess). Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat. Cook fish cakes in batches, for 2-3 minutes each side, until golden brown. Transfer to a plate and cover with tinfoil to keep warm.
  5. While the fish cakes are cooking, heat oil in a large fry-pan or wok on high heat. Add garlic, baby corn, bok choy and mushrooms and stir-fry for 3-4 minutes, until tender. Stir through kecap manis.
  6. Combine dipping sauce ingredients in a small bowl.
  7. Divide rice, fish cakes and Asian vegetables between plates and serve with dipping sauce on the side.

Recipe courtesy of My Food Bag

April 13, 2015

Authentic Malaysian Curry Laksa Recipe

When that laksa craving hits, nothing else will do! Masterchef contestant and Malaysia Kitchen Ambassador Billy Law shares his authentic Malaysian laksa recipe, one of our favourite easy dinner ideas. Make a batch of the laksa paste and it will last in the fridge for about 10 days, perfect for your next laksa craving.

Laksa lemak or curry laksa is a coconut-based curry noodle soup well loved by many Malaysians. This dish is a perfect winter warmer but also great during summer when your tastebuds are dying for some fresh, spicy flavours – slurp up the steaming hot noodles with the coconut curry broth and know you haven’t fully enjoyed this dish if there aren’t any beads of perspiration on your forehead, although you can take the spice factor down a notch to suit your taste. And keep some napkins handy to avoid splashes on your shirt!

Preparation Time: 30 mins. Cooking Time: 30 mins
Serves: 6

Ingredients

2 L water
500 g raw prawns, peeled and deveined, reserve the prawn heads
1 boneless, skinless chicken breast, butterflied
125 ml (1/2 cup) vegetable oil
400 ml coconut cream
200 g fried tofu puffs, halved
2 stalks curry leaves
450 g fresh hokkien egg noodles
200 g dried rice vermicelli, soaked in warm water for 10 minutes then drained
200 g bean sprouts
salt to taste

Laksa paste
5 cm piece galangal, peeled and chopped
5 cm piece turmeric, peeled and chopped (or 1 tablespoon ground powder)
250 g French shallots, peeled
10 garlic cloves, chopped
20 dried red chillies, seeded then soaked in hot water for 30 minutes to soften (less if you don’t like it too hot)
6 large fresh red chillies, seeded and chopped
10 candlenuts
50 g dried shrimp, soaked in hot water for 10 minutes then drained
2 Tbs belacan (dried shrimp paste), toasted
2 lemongrass stalks, white part only, chopped

Method

1. Pour water into a large stockpot and bring to the boil, then turn the heat down to a simmer, add the chicken and let it cook for 20 minutes. Reserve the stock, remove the chicken, set aside to cool, then shred the chicken into small pieces.

2. Meanwhile, put all the laksa paste ingredients in a food processor and blend to a fine paste.

3. Heat oil in a wok on medium heat, fry prawn heads for a minute, then add laksa paste and fry for a further 15 minutes. When it’s done, the paste should be dark brown and a layer of red oil will separate from the spices.

4. Tip everything in the wok into the chicken stock and bring to the boil. Pour in coconut cream, season with salt, add curry leaves and fried tofu puffs, then lower the heat and let the soup simmer until you are ready to serve.

5. Half fill another large pot with water and bring to the boil. For each serve, grab a small handful each of hokkien noodles and rice vermicelli, and a few prawns. Put them into a wire mesh strainer or a sieve and dunk the noodles and prawns into the hot water for 1 minute. Drain and shake off any excess water, then transfer to a serving bowl. Top the bowl of noodles with bean sprouts and chicken then ladle the hot laksa broth along with a few tofu puffs over the top.

What’s your favourite Malaysian dish?

January 15, 2014

Neil Perry’s Claypot Chicken Rice Recipe

Celebrity chef Neil Perry shares one of our favourite easy dinner ideas that’s perfect for weekend entertaining. The rice takes on all the flavours of the chicken and your choice of add-ins, and it makes great leftovers too.

Recipe and image from Simply Good Food by Neil Perry, Published by Murdoch Books, RRP: $49.99.

This is a cross between boiled and fried rice. The rice takes on great flavour and you can add any favourites to the dish such as dried shrimp, bacon, bamboo shoots or water chestnuts.

Serves 4, or 6-8 as part of a shared Asian banquet

Ingredients

400 g (2 cups) long-grain rice, washed
600 ml chicken stock
4 skinless chicken thigh fillets, cut into small dice
1 Chinese sausage (lap cheong), sliced 6 dried black shiitake mushrooms, soaked, simmered until cooked, then quartered
4 cm piece fresh ginger, julienned
1 spring onion, green and white part, julienned

Marinade
2 tablespoons vegetable oil
1⁄2 teaspoon sesame oil
3 teaspoons oyster sauce
2 teaspoons light soy sauce
3 teaspoons dark soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 tablespoon sugar
1⁄2 teaspoon white pepper
1 tablespoon cornflour

Method

1. Soak a small clay pot in water for 24 hours before using for the first time. Put the rice and stock in the clay pot, cover and cook over low heat with a heat diffuser if you have one for 20 minutes.

2. Meanwhile, mix together all the marinade ingredients and pour over the chicken, mixing well.

3. Spread the marinated chicken, Chinese sausage, mushrooms and ginger on top of the rice. Cover and cook for a further 10 minutes. Mix everything through the rice, sprinkle with the spring onions and serve.

Note: I like to mix in a beaten egg when I’m folding all the ingredients through the rice at the end. It gives the dish a luscious texture that I adore.

simplygoodfood

What’s your favourite easy chicken recipe?

January 14, 2014

Quick Dinner Ideas: Malaysian Char Kway Teow Recipe

Cookbook author, blogger, former Masterchef favourite and new Malaysia Kitchen Ambassador Billy Law shares a quick and easy dinner recipe of stir-fried Malaysian noodles. This authentic char kway teow recipe is ready in under 30 minutes – quicker than ordering home delivery!

My all-time favourite Malaysian hawker food would have to be a delicious plate of Char Kway Teow, commonly known as ‘CKT’. I could eat it all day long, for breakfast, lunch or dinner. The secret to a mouth-watering CKT is to have a smoking hot wok when stir-frying the noodles. The high heat will prevent the ingredients from sticking to the wok and inevitably burning, but it also imparts a charred smokey flavour to the dish, often referred to as the ‘Breath of the Wok’. It is totally up to you whether you have a mild version or make it hot with the addition of some sambal belacan. This recipe includes instructions on how to make fresh sambal belacan from scratch which will keep for a week in the refrigerator. But, if you don’t have time, try a store bought version – it still does the trick!

Preparation Time: 15 mins
Cooking Time: 10 mins

Serves: 2

Ingredients

3 Tbs vegetable oil
2 cloves garlic, finely chopped
1 lap cheong (Chinese sausage), thinly sliced
6 raw prawns, peeled and deveined
400 g fresh flat rice noodles
1 Tbs sambal belacan paste (optional)
2 Tbs light soy sauce
1 Tbs dark soy caramel*
1 tsp ground white pepper
1 egg
handful of bean sprouts
handful of garlic chives, cut into 5 cm (2 inch) lengths
Sambal belacan (optional)
4-5 (100 g) large red chillies, cut into chunks
20 g belacan (shrimp paste)
2 tsp sugar
pinch of salt
juice of half a lime
*Dark cooking caramel, also known as dark soy caramel, is different from dark soy sauce or kecap manis. It has a thick molasses consistency and a salty flavour. It can be found in many major supermarkets and Asian grocers.

Method

1. To make the sambal belacan, blend the ingredients into a fine paste and adjust seasoning according to taste with salt, sugar and lime juice.

2. Heat 2 tablespoons of the vegetable oil in a wok over high heat, add the garlic, lap cheong and stir-fry for a minute. Then add sambal belacan, prawns and stir-fry for a further minute until cooked.

3. Add rice noodles, season with light soy sauce, dark soy caramel and white pepper, and stir-fry to make sure all noodles are charred and well coated in the sauce.

4. Push the rice noodles aside and make a clear space in the wok, then add the remaining tablespoon of oil and crack the egg into the oil. Stir and break up the egg with the spatula, then quickly cover it up with noodles and let it cook for 10 to 15 seconds before you start stir-frying again. Add bean sprouts and garlic chives, turn the heat off, give everything in the wok a toss to combine, then tip out onto a serving plate. Serve immediately.

What’s your favourite Malaysian recipe?

October 20, 2013

Healthy Lunch Ideas: Spicy Pineapple Chicken Salad Recipe

Sick of the same old sandwiches and looking for some healthy lunch inspiration? This spicy chicken pineapple salad is packed with bright, bold flavours and is delicious on its own, or we also like it with leftover rice or noodles. Try it for a tasty, light spring dinner as well.

Serves: 4-6
Preparation Time: 25 minutes
Cooking Time: 15 minutes 

Ingredients

1/2 cup ZOOSH Kung Pow Sweet Chilli with a hint of Garlic Dressing
2 skinless chicken breast fillets
1/2 cup sugar
1/4 cup water
1/2 cup roasted peanuts
Olive oil spray
1 medium pineapple, peeled, cut in half lengthways, cored and thinly sliced
1 large red capsicum, thinly sliced
1/3 cup coriander leaves
1-2 red chillies, seeded and finely chopped

Method

1. Pour 2 tablespoons of the dressing over chicken fillets, refrigerate and marinate for 2 hours. Reserve remaining dressing for salad.

2. Combine the sugar and water in a heavy based small saucepan and bring to the boil, stirring only until sugar has dissolved. Continue boiling until golden amber in colour. Working quickly and carefully, add the peanuts to the toffee and then spread using 2 forks in a single layer on a foil lined tray. Allow to cool.

3. Remove the chicken from marinade (discard the marinade), spray with oil and chargrill or panfry for 6-8 minutes or until cooked through. Cover and rest for 10 minutes before slicing thinly.

4. Arrange the pineapple, capsicum, chicken and coriander in a serving bowl. Add chilli to the remaining dressing and toss through the salad. Garnish with candied peanuts. Serve immediately.

Do you usually buy your lunch or make your own?

October 13, 2013

Easy Dinner Recipes: Spicy Beef with Green Beans

My Kitchen Rules winners Dan and Steph have been trimming down – losing over 20kgs in 7 weeks combined! How did they do it? They’ve been on the Bodytrim system and they’re sharing one of their favourite Bodytrim recipes, a quick dinner idea that will become a favourite of yours too. Lean beef mince is stir-fried with crunchy green beans and aromatic spices and you have dinner on the table in less 30 minutes.

It tastes better and has a lot less fat than takeaway – and is quicker than calling home delivery! “It’s really yummy, and even better it is cheap to make and will feed the whole family!” says Steph.

Serves: 4-5 people

Prep time: 10 minutes
Cooking time: 15 minutes

Ingredients

500g lean beef mince
150g green beans, diagonally sliced into thirds
1 brown onion, finely diced
2 cloves garlic, crushed
2 red chillies, thinly sliced
2 tbsp coriander, finely chopped
2 tbsp mild curry powder
½ cup beef stock
1 tbsp peanut oil

Method

1. Heat frying pan over medium heat, add oil. Add garlic, chilli, coriander and curry powder, fry for one minute.

2. Add onion, cook for 1-2 minutes.

3. Add beef and brown well, stirring occasionally.

4. Once the beef is browned, add beef stock and green beans, reduce heat and gently simmer for 10-12 minutes. Serve.

What’s your favourite stir-fry recipe?

September 25, 2013

Easy Fish Recipes: Barramundi Fillets with Soy and Ginger

We know we should all eat more fish, but finding easy fish recipes isn’t always easy. This Asian fish stir-fry with green Chinese vegetables is really healthy and quick to make and packed with the aromatic flavours of soy sauce, ginger and garlic. Serve with fluffy steamed white rice.

Serves 4

Ingredients 

1 tbsp fish sauce

1 tbsp soy sauce

2 tsp sugar

2 tsp Gourmet Garden Chilli

2 tsp Gourmet Garden Garlic

2 tsp Gourmet Garden Ginger

OR 2 tbsp Gourmet Garden Wok Seasoning

Juice of 1 lime

4 barramundi fillets in pan

Asian greens of your choice (we like bok choy and Chinese broccoli)

Method

1. Make the sauce: combine fish sauce, soy sauce, sugar, Gourmet Garden Chilli, Garlic, Ginger OR Gourmet Garden Wok Seasoning and lime juice. Stir together and set aside.

2. Place barramundi fillets in pan (with small amount of oil) and cook for 2-3 mins per side until cooked.

3. Stir-fry Asian greens in separate pan.

4. Serve Barramundi fillets on bed of Asian greens. Pour sauce over fish and greens.

What’s your favourite easy fish dish?

September 2, 2013