Monthly Archives: November 2015

Five Spice Pork with Peach Chilli Dressing

The warm and aromatic tones of Five Spice truly epitomise the flavours of Chinese cooking.

The traditional blend of Star Anise, Cinnamon, Cloves, Sichuan Pepper and Fennel Seeds sharpens any dish with a fragrant touch and the beauty is that only a little of it is required to bring out its intense flavour.

The origins of Five Spice is not that well documented and there are varying ideas of what Five Spice is actually based on – is it based on the five spices that it is ground from, is it based on the elemental tastes of sweet and salty, sour and bitterness, or is it symbolic of the five elements earth, fire, wood, water and metal?

Whichever the case, if you have ever used this spice blend , you will know its quite ‘pungent’ and yet sweet scented aroma. You will know its dark brown earthy colour and fine powdery consistency and its ability to enhance any dish with just the slightest touch.

Peaches are in season here right now and these golden gems are great with pork as part of a side dressing. Dressed up with a bit of chilli and coriander, it can be a nice sweet and refreshing accompaniment.

Serve together with some Steamed Rice or a Salad of Greens.

Try my Five Spice Pork with Peach Chilli Dressing recipe.

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Salmon with Greens and Avocado Wasabi Mayo

The beauty with Salmon is not just with its much known mega health benefits but also in its pinkish- orange hue that gracefully sets any dish that it adorns.

There are many ways to eat Salmon and its versatility makes it a very favourable fish to have on hand when its time to bump up the omega and boost up those other vitamin levels.

In a supercharged and busy world, I am all in favour of the one dish meal – the all in one plate thats brimming with taste, texture and nutritional goodness.

In this Salmon with Greens recipe, its all about grabbing a bunch of greens together with some perfectly grilled salmon and combining it together to create a wonderfully balanced and mega healthy ONE DISH meal. For a bit of kick, dress with Avocado and Japanese Mayo with a hint of Wasabi to give it that extra nip.

There is no limit to the amount of imagination that can go with selecting and mixing up greens for any dish. Seasonal Asparagus feature here together with the everyday greens such as Broccoli and Spinach mixed with vibrant slithers of Purple Cabbage. As an added touch, Edamame beans offer a pearly green sheen to the overall plate as well as an interesting crunchy goodness!

Try my Salmon and Greens with Avocado Wasabi Mayo recipe.

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Coconut Mango and Sago Panna Cotta

It’s almost Summer time here and I love how the markets are awash with the fruits and the colours of the season.

The scents of such fruits as Mangoes, Peaches and Nectarines are filling the air with promising sweetness and I feel inspired to create something to savour these sugary flavours.

The bright golden colours of Mangoes lure me in and I can’t resist the sweet and tangy satisfaction that these fruits deliver.

There are many ways to incorporate Mangoes into desserts but my favourite pairing is with Panna Cotta.

To add an Asian twist to Panna Cotta however, I have swapped Full Cream for Coconut Milk and added Sago Pearls for some textural interest. Sago Pearls are these lovely little translucent jelly-like balls that gives a pearly and bubbly affect. If Sago Pearls are not available then substitute it with Seed Tapioca.

This creamy, fruity marriage is really a pure yummy indulgence. Imagine a smooth creamy coconut texture interspersed with moments with sweetish tangs…. is this heavenly?

Try my Coconut Mango and Sago Panna Cotta recipe.

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All Seasons Chicken Noodle Soup

Having lived in Melbourne all my life, I am used to it being known as the city of ‘four seasons in one day’.

It’s Spring here but the weather has been slipping back and forth between hot to warm to cool. During these temperate moments, I long for something nourishing and consoling, an offering that is full of soothing goodness.

If there is anything that can fulfill my checklist of comforts, a bowl of Soup Noodles are at the top of that list!!

Having been brought up around soup noodles all my life, I have continued to find a place on the table for this one bowl wonder. Whilst my more indulgent moods may seek out the more exotic types from time to time (ala Curry Laksa or Thai Tom Yum), I always come back to my basic Chicken Noodle Soup recipe. It is my ‘go to’ meal when I am reaching for something tonic and wholesomely nourishing… my bowl of soul warming pleasure!

A great bowl of soup noodles is solely reliant on a good brothy stock that is boiled and simmered over time. It is then assembled together with ingredients that balance; not too much of this or that and just enough of everything that is right.

The recipe I share here is what forms the base of my Chicken Soup stock that doesn’t take hours to boil. The soul of the stock utilises a whole chicken or an equivalent lot of chicken ribs to bring about an intensely full-bodied flavoured soup. It is then teamed together with Vermicelli noodles which I find light and refreshing and then balanced out with Asian greens, Mushrooms and some everyday herbs such as Coriander and Spring onions. The finale to this meal is a lightly poached egg that delivers an oozy golden yolk centre into the soup. Divine!

I am convinced that a great hot bowl of soupy noodles can transcend all seasons and has universal appeal…

Watch out for future posts on my exploration in the the world of Noodles Soups but in the meantime…

Try my All Seasons Chicken Noodle Soup recipe.

Asian style Grilled Beef

A light smoky haze fills the air and with it are the sounds of something sizzling, something aromatic that holds a fulfilling promise…

The wait might only take a few minutes or more but the taste buds are already dancing at the prospect of something meaty and juicy as the smoky aroma elevates that hunger level even more.

Here with this Grilled Beef recipe, you can savour these aromatic and smoky aromas by marinating a simple cut of steak and infusing it with Asian flavours.

The secret, as with anything to do with meat, is to marinate ahead of time so that the meat can get a real ‘workout’ with the ingredients. Even less expensive cuts of meat can be transformed to something tender and bursting with flavour by following this simple rule.

In this recipe, a dash of Shaoxing Wine is used in the marinade to add that bit of ‘depth’. Shaoxing Wine is a Chinese cooking wine that is made from fermented rice. It can be described as having quite a sharp scent but with sweet undertones and a taste that is mildly unassuming but enhancing.

Once ready to serve, top the beef with crushed Cashews and add a squeeze of Lime for that bit of zing!

Now that the wait is over, dig in!!

Try my Asian style Grilled Beef recipe.

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