Category Archives: my foodlosophy

New Age Fried Rice with lots of Greens

Modern Day Fried Rice with Four Greens

When we think of ‘Fried Rice,’ we normally think of the local Chinese Restaurant version with its aromatic blend of rice , meat or shrimp and egg. Though an ubiquitous and largely common dish, there is varying degrees of expertise in the execution of the humble ‘Fried Rice’. In my opinion, the best versions have rice grains that are non-starchy, with each individual grain pearly and shiny; perfectly cooked in a hot wok that sears in the taste of each grain. Though the rice is not literally ‘fried’, it does get a fiery time in a smoky hot wok; so hot that each grain almost ‘dances’ in the heat. The flavour that imparts from this “Wok Hei” (what the Chinese literally translate to mean ‘Wok Breath’), transforms this dish from simple to a classically enduring one.

Fried Rice in Western/Chinese cuisines is served more as an accompaniment rather than a main meal. It often is teamed together with a variety of meat or vegetables dishes. In other cuisines, versions of Fried Rice may be served as a meal in itself such as Nasi Goreng which is an Indonesian/Malaysian rendition full of meat or seafood, spices and flavour. It can also be characteristically served with a Fried Egg and garnished with herbs and salad which transforms it to an extravagant one dish meal.

Its seems which ever the cuisine, the palate, the occasion or the taste, Fried Rice is highly versatile an adaptive. At home, this dish can be whipped up with any amount of leftover rice, meat and vegetables. It can represent a very simple deconstructed side or a main sophisticated central dish.

Here in this recipe I have decided to give Fried Rice a new take, offering Brown Rice in place of the White grain and layering it with lots of Greens for a modern day healthy spin. Brown Rice as we know it, is very nutritious. Its nutty and grainy taste makes for a wholesomely good feed!

If you are a lover of Asian Greens ,then stir frying and tossing them around in a hot wok is a great accompaniment to the rice. I eat a wide variety of vegetables and I always yearn for a plate of leafy greens tossed around in garlic, soy sauce and oyster sauce. A plate of stir fried greens is so intrinsically fundamental to Chinese cooking that it is often always served with any meal at any time.

There are four types of Greens I have used in this recipe: Chinese Choy Sum, Green Beans, Cabbage and Edamame Beans. This combination offers a really nice balance of both crunch, goodness, taste and texture. Layer the vegies all on top of the rice but once ready to eat, give it a really good mix so that each mouthfuls of rice are interspersed with the crunch of the greens. A nutritious and nourishing feel good meal all in the one bowl!

Try my Modern Day Fried Rice with four Greens recipe.




Fried Chicken with Asian Slaw

Fried Chicken with Asian Slaw and Grilled Corn

For as long as I have loved Fried Chicken, I have always relished the combination of Coleslaw and Corn as accompaniments. Something about creamy mouthfuls of crunchy cabbage interspersed with sweet tangs of Corn and juicy battered pieces of chicken sends me back into my childhood years. Fried Chicken in those days were a treat in our household, something that we rarely cooked but bought for those moments when we simply just could not conjure up a home cooked meal.

Southern Fried Chicken that originates from America is one such take of this chicken. We know it from its distinctive mouth-watering golden crust and its juicy tear away meat.

If you have done the Fried Chicken circuit, you will know that it abounds in many cuisines. All have their slight variations from the cut of chicken used, batter that is crunchy or crispy to the diversity of seasonings used. From Schnitzel to Karaage (bite sized Japanese style) and more recently Korean Fried Chicken, we know that every region has a place on its table for these golden deep fried jewels of meat.

Fried Chicken it seems, has almost become ‘trendy’ and ‘gourmet’ as it dresses itself beyond a sometimes ‘fast food’ tag to a more ‘homey’ comfort food level. It’s a great for parties and even for warm family gatherings. Layer it with lots of sides and it’s wonderful for any meal and occasional spread.

For this recipe, Asian Slaw replaces the traditional Coleslaw as a side. It is a simple Slaw that incorporates Kew Pie Mayo and topped with black sesame seeds. It is wonderfully creamy and simply divine! As for the chicken, deep frying it part way and then giving it oven time helps to give the meat a juicy and tender tasting bite. The secret to great tasting chicken is in the seasonings and with a little bit of spices here and there, you’re on the way to emulating the best of the Fried Chicken masters out there.

Try my Fried Chicken with Asian Slaw and Grilled Corn recipe.




Modern Day Chicken Curry and Potatoes 2.1

Modern Day Chicken Curry and Potatoes

Sometimes there are those moments when you feel like curling up with a comforting dish of some sort…. Something that is indulgent and semi wicked like chicken on the bone with a gorgeously seared skin that beckons you to take bite after bite, probably skin first. Then, after a little while, you may look for more. Perhaps you might wish to dip the chicken in a rich and creamy sauce together with some roasted potatoes and then to balance it out with some light and fluffy grains of steamed rice to lap up some sauce even more….

Here is this dish…

In this Creamy Curry Chicken and Potatoes dish, I add a slightly modern twist by merging two styles into one…Asian ingredients with a more western approach to cooking.

There are many variations to Curry and most of us may associate the word with a spicy hot dish. But curry does not necessarily have to be spicy or even a laborious meal to prepare in the kitchen. With a few spices here and there I have created a simple saucy and tasty one pan dish that will leave you lapping for more, sauce especially!

The star ingredient to this dish is the aromatic curry leaf that looks like a slimmer version of a bay leaf. The curry leaf itself is not hot nor spicy but when added, imparts a slightly ‘nutty’ and ‘woody’ flavour that gives an overall roundness to the taste of this curry.

Serve the dish as one central meal and top it off with lots of fresh coriander. Serve with hot bowls of steamed rice and balance this out with some steamed greens such as French beans.

Try my Modern Day Chicken Curry and Potatoes recipe.




Asian Grilled Chicken with roast Vegies and Dhal

Asian Grilled Chicken with Roast Vegies and Dhal

The other day I experienced a mix and match moment. It was one of those times where I had a craving for this type of food and that type of food and found a way to meld it together in one meal for dinner.

The weather has remained consistently cool and the yearning for more heavier, wholesome and nourishing food has made its way into my weekly menu. Soups, casseroles and the more comforting, robust meals are starting to make their feature.

And as such… I was in the mood for Dhal.

Dhal is one such comforting dish that is produced from cooking up any type of dried pulse (lentils, peas and beans) into a form of light stew or thick soup. Dhal is a staple in the Sub-Continent regions and some South East Asian countries and can be served with flatbreads such as Naan or Roti. Dhal is nourishingly healthy and great for those vegetarian diets but even for those who are not vegetarian, will find Dhal a satisfyingly warming and fulfilling food.

In this recipe, I have teamed a side portion of Dhal with a feasty portion of Asian Grilled Chicken with some roasted Pumpkin and Capsicum. The chicken is marinated with some Asian flavours, grilled quickly on a frypan and then tossed together with the roasted vegies in a ceramic tray that will then be transposed to the dinner table as a one tray dish. The flavours, colours and aromas of this dish are simplistically stunning.

Try my Asian Grilled Chicken with Roast Vegies and Dhal recipe.




Chicken and Sweet Corn Soup1

Chicken and Sweet Corn Soup with Kale and Egg

I got excited when the weather turned cool the other day as it gave me an excuse to make soup!

In true Melburnian fashion, the weather suddenly dropped to a greyish cool after weeks of warm weather. It was pretty much beautiful one day and awful the next…. Brooding skies with a wet and windy cloak covered the city in an instant that left me yearning for something comforting and soupy.

An all-time favourite of mine is Sweet Corn Soup, perhaps because I am a fan of corn but more so because I grew up with this as a soupy staple in my household. With a nice chicken base, this soup feels hearty without feeling heavy whilst the egg swirls gives it a real wholesome taste.

Chicken and Sweet Corn soup is a Chinese soup classic and is well featured on many Chinese Restaurant Menus. Whilst some of them are tasty, nothing beats a home cooked pot of soup with a set of your own fresh ingredients!

For a bit of variation I have served my version with Kale leaves for that dose of green and garnished it with lots of spring onions and thin strips of egg. The soup can serve as a quick comforting meal or even as a classic starter to a dinner party.

Try my Chicken and Sweet Corn Soup with Kale and Egg recipe.