The Gallimaufry

It’s a very simple dish. Change up what veg you use.

Ingredients

• Beef Marinade
  • 1 tsp corn starch
  • 1/2 tsp ground black pepper
  • 1/4 tsp baking soda
  • 2 tsp soy sauce
  • 1 tsp oil
  • 1 Tbsp shaoxing cooking wine

• The Sauce
  • 2 tsp corn starch
  • 5 Tbsp water
  • 1 tsp sugar
  • 1 tsp ground black pepper
  • 2 Tbsp oyster sauce
  • 1 tsp soy sauce

• For the Veg
  • 1 Tbsp garlic
  • 1 Tbsp grated ginger

Preparation

• Roughly cut the onion and prep any veg
• Thinly slice the beef
• Mix the beef and marinade
• Mix the sauce

Cooking

• Beef
  • Heat the wok.
  • Add 1 Tbsp oil to hot wok and add the beef.
  • Cook without stirring till beef is nicely browned underneath then flip.
  • Cook until beef is almost done, then remove.

• Veg
  • In a pot blanch the broccoli, drain, and remove.
  • Add onions to wok and cook til onions softening.
  • Add garlic and ginger, cook for another minute, then remove and add to the veg.

• Sauce and Finish
  • Add the sauce to medium heat wok and mix.
  • Once the sauce is thickening, add the veg and beef, and mix to coat well.
  • Serve on rice.

Hearty and good.

Ingredients

• a lot of marbled beef cut into 3/4 inch cubes
• mushrooms cleaned and quartered
• 3 cloves garlic minced
• 1 heaped tablespoon tomato paste
• 2 teaspoons fresh thyme or 1 teaspoon dried
• 2 teaspoons fresh oregano or 1 teaspoon dried
• 2 tablespoons olive oil
• 2 cups of spinach
• 2 onions diced
• 2 carrots diced
• 3 stalk celery diced
• 1 cup pinot noir
• 1 litre of beef stock
• 1 large bay leaf
• 1 teaspoon salt
• 1/2 cup quick cooking barley
• 1/2 cup flat leaf parsley chopped

Cooking

• Season the beef cubes with salt.
• Heat one tablespoon of the oil in a large Dutch oven over medium heat and sear the beef cubes on all sides, working in batches so as to not overcrowd. Use a slotted spoon to remove the beef and set aside.
• Heat the remaining tablespoons of olive oil and add the onion, carrot and celery to the Dutch oven. Cook for 5 minutes. Add the mushrooms, spinach, garlic and herbs and cook for another minute. Return the beef to the pot and add the wine, beef broth, tomato paste, bay leaf, salt and stir to combine.
• Bring to a boil on the stove top, cover, reduce the heat to low, and simmer for an hour.
• While the stew is cooking, add the barley to the water in a medium pot, bring to a boil, reduce the heat to medium, and cook for 10 minutes or until tender. Drain.
• Add the barley to the stew and continue to cook for up to an hour. The longer the stew cooks the more tender the beef and flavorful the stew will be. Add salt and pepper to taste.
• Serve the stew garnished with fresh parsley.
• Optional Before Serving: Thicken by adding 2 tablespoons of cornstarch to 2 tablespoons of water, stir until mixed. Add it to the pot, and stir. Simmer for a few more minutes.

A good reason to buy beer, and eat stew.

Ingredients

• Beef for slow cooking (chuck, blade)
• Potatoes (4 big ones)
• Carrots (4 big ones)
• Celery (4 stalks)
• Onion (2 yellow)
• Garlic (2 Tbsp)
• Rosemary, Thyme, Oregano: (1 tsp)
• Bay Leaf (1)
• Beef Stock (500ml Best Quality you can get)
• Beer (any–they’ve all been good)
• Worcestershire sauce (a splash)
• Butter (30g)
• Flour (¹/₃ cup)
• Olive oil (for the browning, and a dash for roux)

Preparation

• Cut up the veg.
• Dice the beef into 1 inch cubes, then season with salt and pepper.

Cooking

• In batches brown the beef (use a cast iron pot, a big one), set aside.
• Cook the onion and garlic until soft.
• Turn up the heat and add: beef, veg, herbs, stock, beer, and worcestershire.
• Bring to a boil, then reduce heat to low, cover, and cook (4-6 hours).

The Roux and final 30 minutes

• Half an hour before serving make the roux.
• Melt the butter in a pot, add a dash of oil, and add the flour.
• Whisk like mad over low/medium heat, until the smooth roux is a nice brown colour. The darker the roux the less it will thicken, but you want some nice colour on it.
• Add the roux to the stew, and stir that bubbling stuff in.
• Cook for a further 20 minutes.

A popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade. It has occasionally been considered the unofficial national dish in the Philippines.

Ingredients

• hard boiled eggs
• 2 pcs quarter leg chicken
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 8 cloves of crushed garlic
• 1 & 1/2 tbsp oyster sauce
• 1 tsp of sugar
• 1/2 tsp freshly ground pepper
• 3 pcs dried bay leaves

Preparation

• Hard boil some eggs
• Chop chicken legs from other bit
• Lightly crush garlic

Cooking

• Add chicken to pot
• Add soy sauce, oyster sauce, garlic, vinegar, pepper, sugar, and bay leaves
• Cover, bring to a boil, reduce heat and simmer for 7-10 minutes
• Flip the chicken, cover and simmer for another 7 minutes
• (add 1/4 cup water if it looks like it’s going to dry out)
• Drain, reserving the liquid, keeping all solids: the chicken separate from the rest. Rest until chicken is room temperature
• Heating the same pot, add 2 Tbsp oil and fry chicken till perfect. Remove
• Add the rest of the solids to the pot and saute till aromatic
• Add the liquid to the pot, mix bubbling for a few seconds
• Adding The Rice and Hard Boiled Eggs
  • Add the rice and water to the pot. Mix, then cook till almost done.
  • Stir the rice, and then add the chicken pieces, and eggs on top.
  • Add the lid and finish cooking the rice on low.
  • Sprinkle spring onion on top
  • Rest for 10 minutes, then serve

It is what it is.

Ingredients

• Meat
  • 500g chicken mince
  • 1 egg per person (if having eggs)
• Veg
  • 1 large red chilli
  • 3 garlic cloves
  • Veges
• Sauce
  • 1 Tbsp oyster sauce
  • 2 Tbsp fish sauce
  • 2 tsp sugar
  • 1 Tbsp water

Preparation

• Chop garlic, chilli, and place together
• Chop veg
• Mix the mince and oyster sauce together
• Combine fish sauce, sugar, and water

Cooking

• Cook the garlic and chillies on high heat for 30 seconds then add veg
• Cook for 1-2 minutes or until veg is almost done
• Set aside veg mixture
• Heat wok and add the mince
• Cook for a minute, then add fish sauce and sugar
• Heat another pan and fry the eggs
• Cook for another few minutes mixing and breaking it up while ensuring it doesn’t dry out.
• Add veg mixture
• Serve with an egg on top!

Time approx 1 hr, makes 36 rolls.

Ingredients

• 600g chicken mince
• 1 1/2 cups breadcrumbs
• 1/2 cup shredded Parmesan cheese
• 1 egg lightly beaten
• 3 spring onions finely sliced
• 3 sheets ready-rolled puff pastry
• 200g salami slices
• extra beaten egg and poppy seeds to glaze

Instructions

1. Preheat oven to moderately hot 200c and lightly grease 2 flat baking trays
2. Combine the chicken mince, breadcrumbs, cheese, egg, and spring onions. Season with salt and pepper.
3. Lay pastry sheets out flat and cut in half. Arrange salami slices over pastry in a single layer. Top with mince mixture. Brush edge of pastry with beaten egg and roll up. Cut each roll into six and place on greased trays.
4. Slash rolls, brush with extra beaten egg and sprinkle with poppy seeds. Bake for 25-30 minutes or until crisp and golden brown.

Can be enjoyed hot or cold. If reheating 15-20 minutes at 180c.

Fish with an easy soy, garlic, ginger sauce.

Ingredients

• white fish: barramundi
• 1 1/2 Tbsp soy sauce
• 3 tsp sugar
• 1 cup of water
• shallots
• ginger
• 3 garlic cloves
• salt
• pepper
• oil
• 1 Tbsp corn starch mixed with a Tbsp water

Preparation

• Garlic mix
  • Finely dice garlic
  • Chop shallots and separate white from green
  • Grate ginger to taste

• Fish
  • Ensure dry fish before seasoning with sea salt and black pepper

• Sauce
  • Mix soy, sugar, and water

Cooking

• Add fish to oiled pan skin-side down. Cook until skin is crisp, flip, another few minutes, then remove to plate.
• Throw in garlic, shallot whites and ginger. Fry until fragrant and garlic starting to colour.
• Add sauce to the garlic mix and stir allowing to bubble for a moment.
• Add corn starch mixture, and green shallots to the pan mix and allow to thicken.
• Serve fish with rice and veg, topping with sauce.

Ingredients

• 3 eggs
• 3 cups of cooked rice
• 1 large red onion or yellow onion
• 2 spring onions stalks
• 1 Carrot
• 2 Tbsp soy sauce (or to taste)
• 1 tsp sugar
• Pinch of salt
• White pepper
• Chinese sausage or spam

Preparation

• Break up rice using a little oil and wet fingers
• Chop spring onions, and dice red/yellow onion, dice the carrot
• Beat eggs, add a little white pepper
• Chop chinese sausage (and prepare according to the packet) / spam into bite sized bits
• Add sugar to soy and mix well

Cooking

• Cook the spam and add yellow onion after a couple of minutes, cook until onion is soft, remove all
• Heat 1 Tbsp oil in the same wok
• Add eggs, cook until just done, don’t overcook, set aside.
• Add the rice, fry, and break up lumps.
• Add (red onion if using) spam yellow onions/chinese sausage, mix, and fry for another few minutes
• Add eggs, mix and fry for a couple of minutes
• Add salt and white pepper to taste, mix and fry for a minute
• Add soy sauce around the edges of the wok, mix and fry
• Finally add the spring onions

Needs

• Ham hock
• 1L quality chicken stock
• garlic
• carrots
• leeks
• onion
• parsnip
• potatoes
• cabbage
• cannelini beans
• thyme
• bay leaves

How

• Oil in large pot
• Add cubed carrot, leek, onions, cubed parsnip, cubed potatoes
• Cook for a bit, till onions begin to soften
• Add garlic, thyme, and bay leaves (3)
• Add ham hock, beans, chicken stock
• Cook for 2 hours
• Remove hock and chunk
• Add shredded cabbage
• Cook for further 5 minutes
• Serve soup with hock chunks (and optional croûtons)

Easy and tasty.

Ingredients

• 3 of 5 blocks of S&B Golden Curry Sauce Mix
• 1/4 cup of sake
• 1 Tbsp soy sauce
• 1 Tbsp mirin
• A pinch of chicken stock powder
• 2 cups of water
• 500g chicken thighs
• 4 cloves of garlic
• 1 onion large
• 1 carrot large
• 2 potatoes large
• Peas
• Olive oil
• White pepper

Preparation

• Roughly chop potatoes and carrot, garlic and onion
• Chop chicken into chunks (e.g. 3cm)
• Heat a pot of water with a pinch of chicken stock for the potatoes and carrots

Cooking

• Add potatoes, and carrots to the stock-water, and boil for 15 mins.
• Add a splash of olive oil to the wok, and cook the garlic and onion until onion is softening.
• Turn up the heat and add chicken, and a pinch of pepper, and cook stirring occasionally, until chicken is browning.
• Add sake to the wok and let boil for 30 seconds, then reduce heat to a simmer.
• Add potatoes, carrots, and 2 cups of the stock-water to the wok. Simmer for 15 minutes.
• Ladle the curry mix into the wok allowing it to dissolve.
• Add the mirin, soy sauce, and peas, mix and simmer for 3 minutes.
• Serve on rice.

Works with chicken thigh as well

Ingredients

• 800g pork belly cut into bite size pieces

Marinade (mix thoroughly)

• 3 Tbsp gochujang
• 2 Tbsp soy sauce
• 1 1/2 Tbsp sugar
• 1 Tbsp minced ginger
• 1 Tbsp minced garlic
• 2 Tbsp rice wine
• 1 tsp chili flakes
• 1 red apple minced
• 1 brown onion minced
• 4 sprinkles of ground black pepper

And whatever veg youre using.

Directions

1. Put the meat in a big bowl, add the marinade, mix, then marinate for 30 mins or more (or less).
2. Cook the veg, then set aside to add last. Heat the wok nice and hot, then add the oil and the marinated pork. Cook on high until halfway cooked then reduce heat to medium, and stir occassionally until cooked. Add the veg to wok a couple of minutes from the end, or as appropriate, and mix.
3. Serve over rice.

What You Need

• Beef
• Veg
• Miso paste
• Soy Sauce
• Sugar
• Sake or Shaoxing

Marinade

• 3 Tbsp miso (adjust depending on desired taste)
• 1/2 Tbsp soy sauce
• 3 Tbsp sugar (as miso)
• 3/4 cup of sake

How

• Add cut beef to marinade and let sit for an hour or longer.
• Cook the rice
• Prepare the veg
• Dump the beef + marinade into a pipping hot oiled wok and cook.
• When it’s nearly done/when appropriate add the veg.
• Serve on rice.

Needs

• Kecap Manis (sweet soy sauce)
• Shrimp paste (roasted belachan)
• Cucumber
• Tomato
• Shallots
• Onion
• Chicken thighs
• Red chilli
• Garlic
• Tumeric
• Eggs

How

• Slice shallots, cucumber, and tomatoes for garnish.
• Chop onion garlic chillies
• Cube chicken
• Cook chicken thighs, add salt & pepper remove.
• Fry eggs 5 minutes before serving.
• Add onions, chilli, garlic, Tumeric (1 Tbsp)
• Add sweet soy (3 Tbsp) cook for a bit
• Make a well and add shrimp paste (1 Tbsp), shrimp husks (1 Tbsp), and eggs (2)
• Cook, mix, until eggs done then add chicken,
• Add rice, soy sauce (2 Tbsp), shallots, and mix well.
• Taste and season if necessary.
• Top with fried eggs, tomato, and cucumber.

Thanks Matty Hayden.

Ingredients

• 1.5kg butternut pumpkin - peeled & chopped
• 300g potatoes - as above
• 1 onion - finely chopped
• 2 garlic cloves - crushed
• 1 teaspoon rosemary - chopped
• 100g smoked ham - diced
• 2 cups of quality chicken stock
• milk & butter for mash
• Optional: proscuitto - grilled until crisp
• 2 teaspoons parsley - chopped for garnish

Method 1: Quick

• Cook the pumpkin and potatoes in salted boiling water until soft.
• Heat a dash of olive oil and cook the onion, garlic, and rosemary until soft and lightly golden.
• Drain the pumpkin/potatoes and blend along with onion mixture, ham, and stock, until smooth.
• Season to taste, and serve topped with garnish.

Method 2: Best

• Cook the pumpkin and potatoes in salted boiling water until soft.
• Heat a dash of olive oil and cook the onion, garlic, and rosemary until soft and lightly golden.
• Drain the pumpkin and potatoes. Blitz pumpkin, onion mixture, ham, stock, and half the potatoes until smooth.
• Grill the proscuitto.
• Make mash with the rest of the potato.
• Top pumpkin soup with mash, proscuitto, a drizzle of extra virgin olive oil, and garnish.

Is not too hot for the kids. This is a soupy version (which I prefer).

Ingredients

• White Fish
• Prawns
• Potatoes
• Broccoli
• Sugar
• Fish Sauce
• Chinese Chicken Bouillon Powder
• Valcom Thai Red Curry Paste (Gaeng Ped)

Preparation

• Cook the rice
• Mix 2 flat tsps chicken stock with 3 cups of water
• Mix 1 Tbsp fish sauce with 3 tsps sugar
• Make sure the fish and veg are ready
• Preboil the potatoes

Cooking

• As instructed on the jar, using my alterations where present, and including the stock, fish, veg, and potatoes and simmering for about 10-15 minutes. Add the prawns with a few minutes remaining.
• Serve alongside a bowl of rice. Can add directly to rice (if you’re a monster).

Bare bones shoyu soup with udon noodles.

Ingredients

Per 500ml soup

• 1 1/2 cups bonito
• 1 Tbsp mirin
• 1 Tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• Noodles
• Either a piece of Kombu or an alternative (dried shrimp)
• Shallots

Cooking

• Prepare the noodles
• Add the water to the pot + Kombu and bring to almost boil.
• Add bonito and turn off the heat.
• After a couple of minutes strain the soup.
• Add everything else to the warming soup allowing the sugar to dissolve.
• Garnish with shallots.

Enough for one dinner

Ingredients

• 1 Tbsp brown sugar
• 1 Tbsp mirin
• 1 1/2 Tbsp soy sauce
• 1 1/2 Tbsp sake

Preparation

• Add all to a pot and warm till the sugar has dissolved.
• Remove and let cool

Engage the splatter guard!

Ingredients

• Meat
  • 420g can of tuna in oil
• Veg
  • Ginger (3 Tbsp minced)
  • 1 chili
  • 1 red onion
• Other
  • 1 Tbsp orange juice
  • 1 Tbsp lemon juice
  • 1 Tbsp soy sauce
  • 1 Tbsp tomato sauce
  • 1/2 tsp sugar
  • 1/3 cup of mayonnaise or kewpie
  • 1 packet of pork crackling 50g
  • Rice

Preparation

• Cook the rice
• Drain the tuna
• Get a big bowl, and to it add:
  • 1 Tbsp each of soy sauce and tomato sauce
  • 1 Tbsp each of orange juice, and lemon juice
  • Crush 1/2 cup of pork crackling reserving 1/4 cup for garnish.
  • Mince 3 Tbsp ginger
  • Mince red onion
  • Slice the chilli (remove seeds for less heat)
  • 1/3 cup of mayo or kewpie
  • 1/2 tsp sugar
  • black pepper to taste

Cooking

• Add 1/4 cup of oil to wok, and cook tuna till crispy (Engage Splatter Guard!)
• Mix the big bowl.
• Add crispy tuna to the big bowl, mix, and serve on rice.
• Top with additional crushed crackling to taste.

For use with Congee

Ingredients

• 2 Cups veg/peanut oil (enough to cover the final product)
• 1 large Onion
• 1 tsp belachan paste (in lieu of 6 pieces dried scallops + 90g dried prawns)
• 4 cloves garlic
• 1 tsp soy sauce
• pinch of salt
• Chilli flakes

Preparation

• Dice the onion, garlic, and belchan finely.

Cooking

• Heat the oil on medium, add the onion, garlic, and belchan.
• Simmer (a few minutes) until the onion is getting soft and browning slightly.
• Add the soy sauce and stir.
• Cook on low for 15ish minutes, stirring occasionally ensuring it doesnt burn.
• Stir, adding salt, and chilli flakes to taste.
• Allow to cool and store in jar.