Asian Spinach Omelette

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Asian Spinach Omelette 

Perfect start to any day, make my easy asian spinach omelette have it by itself during the week or with oven baked mushrooms and beans for brunch on the weekend. Best Brunch Ever!

You Choose!

Ingredients:

3 large eggs
2 tsp. light soya sauce
2 tsp. sesame oil
1 tsp. canola oil
1 cup baby spinach
1 tsp. fresh parsley, rough chop

Method:

  1. In bowl whisk together eggs and soya sauce.
  2. Heat wok or fry pan over a high heat until just about smoking, add sesame and canola oil.
  3. Makes sure it cots the bottom of the pan.
  4. Pour in beaten egg mix.
  5. Roll your egg around the sides of the wok. *see pic below
  6. Fold your omelette sides down, add baby spinach to one side, cook for 1 minute. using a large spoon or spatula flip half of the omelette over the spinach.
  7. Cook for 2 minutes then serve sprinkled with fresh parsley.

Whisk together 3 eggs and 2 tsp light soya sauce.

Whisk togther 3 eggs and 2 tsp light soya sauce.

Heat wok or frypan over a high heat until nearly smoking add sesame and canola oil.

Heat wok or frypan over a high heat until nearly smoking add sesame and canola oil.

Make sure the oil has coat the bottom of the wok, pour in beaten egg.

Make sure the oil has coat the bottom of the wok, pour in beaten egg.

Leave for 30 seconds.

Leave for 30 seconds.

Roll your wok or fry pan in a circle to spread the egg mixture.

Roll your wok or fry pan in a circle to spread the egg mixture.

Fold down the sides with a large spoon or spatula.

Fold down the sides with a large spoon or spatula.

Add spinach to one side, cook for 1 minute.

Add spinach to one side, cook for 1 minute.

Fold half omelette over the spinach and serve sprinkled with parsley.

Fold half omelette over the spinach and serve sprinkled with parsley.

 

Rustic Chicken Laksa

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 Rustic Chicken Laksa has to be one of my favourite asian soups. Slightly spicy coconut broth with rice noodles and seasonal veges, finished with a wedge of lime and  bursts of fresh coriander, this one is super good and can be whipped up for dinner within 30 minutes.

Rustic Chicken Laksa

Ingredients:

1 small onion, fine dice
4 garlic cloves, fine dice
1 tsp. root ginger, finely grated
1 tbsp. peanut oil
1 230g jar thai style laksa paste
400g boneless chicken thigh, cut into strips
1 can coconut cream
1/4 tsp fish sauce
1 tbsp. palm sugar, shaved
300g rice stick noodles, cooked
1 carrot, peeled and cut into match sticks
1 head broccoli, cut into florets
1/2 pak choy, washed and chunky slice
1 lime, cut into 4 wedges
4 tbsp. fresh coriander, rough chop
4 tbsp. crispy shallots*

Method:

  1. Heat a large pot over a low to medium heat, add peanut oil and onions. Sweat for 5 minutes until translucent, add garlic and ginger cook for a further 1 minute until fragrant.
  2. Add laksa paste and cook for 2 minutes, add sliced chicken cook until chicken starts to turn white.
  3. Add coconut cream. Fill  laksa and coconut cream tin with water add to the pot. ( Fill coconut up twice, this makes sure you don’t leave any laksa paste or coconut to waste.)
  4. Add palm sugar and fish sauce simmer for 15 minutes.
  5. While your laksa is simmering, cook noodles and rinse in cold water, blanch all vegetables until just tender, drain and run under cold water to stop the cooking process.
  6. In each of the serving bowls evenly divide rice noodles and top with vegetables. ( when you add the hot laksa they will heat up.)
  7. Fill each bowl with hot laksa and chicken, sprinkle with crispy shallots and coriander plus a wedge of lime to serve.

Serves: 2-4

* Crispy Shallots can be found at any asian supermarket or in the international isle at your supermarket.

Use thick rice noodles, see back of packet for cooking instructions

Use thick rice noodles, see back of packet for cooking instruactions

Simple base ingredients to a good laksa.

Simple base ingredients to a good laksa.

Sweat onion in peanut oil, add ginger and garlic. Cook until fragrant.

Sweat onion in peanut oil, add ginger and garlic. Cook until fragrant.

Add laksa paste and cook out for 5 minutes.

Add laksa paste and cook out for 2 minutes.

Add chicken strips.

Add chicken strips.

Once the chicken has started to turn white add coconut milk.

Once the chicken has started to turn white add coconut milk.

Fill laksa jar with water add this to the pot.

Fill laksa jar with water add this to the pot.

Followed by 2 cans of water. I've used the coconut cream and laksa jars for measures, plus you don't leave any goodies behind.

Followed by 2 cans of water. I’ve used the coconut cream and laksa jars for measures, plus you don’t leave any goodies behind.

Once noodles are cooked rinse under cold water and leave to drain.

Once noodles are cooked rinse under cold water and leave to drain.

Divide evenly between serving bowls.

Divide evenly between serving bowls.

Slice the stalk end of the pok choy quiet thin.

Slice the stalk end of the pok choy quiet thin.

Slice the leaves into large slices, cooks extremely fast.

Slice the leaves into large slices, cooks extremely fast.

Divide blanched vegetables between serving bowls.

Divide blanched vegetables between serving bowls.

After laksa has simmer for 15 minutes its ready to serve.

After laksa has simmer for 15 minutes its ready to serve.

Top with chicken.

Top with chicken.

 Ladle over hot laksa.

Ladle over hot laksa.

Finish with crispy shallots, coriander and lime wedge.

Finish with crispy shallots, coriander and lime wedge.

Easy Asian Noodle Salad

 

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Here is a recipe for a super easy asian noodle salad, with lots of fresh veges and rice noodle plus crunchy peanuts and shallots you can’t go wrong! . Simple powerful range of delicious flavours that take you on a journey, reminds me of being back in  Asia!

Easy Asian Noodle Salad 

Ingredients:

150 gm instant rice vermicelli*
1 tsp garlic granules
1 cup cabbage, shredded
1 cup carrot, julienne (finely sliced into match sticks)
1 cup mung beans, rinsed
1/2 cup coriander roughly chopped
2 heaped dessert spoons chopped peanuts*
2 heaped dessert spoons crispy shallots*
1 dessert spoon white sesame seeds

Dressing
3 dessert spoon light soy sauce
1 dessert spoon oyster sauce
2 dessert spoon sweet chilli sauce
2 tsp. palm sugar, shaved*
3/4 tsp rice vinegar
1/4 tsp. ground ginger
1 lime, juice and zest
1 1/2 tsp. sesame oil

some extra crispy shallots and peanuts for garnish
1 tsp black sesame seeds

Method:

  1. Bring medium pot to a rapid boil, add vermicelli and garlic granules cook  for 5 minutes until tender.
  2. Rinse under cold water and toss 1 tsp sesame oil over cold noodles.
  3. Add cabbage, carrot, mung beans, peanuts, shallots and white sesame to a large bowl.
  4. In a small bowl combine all ingredients for the dressing, stir well.
  5. Cut cooked noodles with scissors in half add to vegetables in bowl, pour in dressing.
  6. Toss together with your hands.
  7. Serve with a slice of fresh lime, sprinkling of black sesame seeds, shallots and peanuts.

Serves: 1-2 people for lunch or 1-4 as a side salad.

Rice vermicelli is thicker than usual, but you could substitute it for the thin vermicelli.

Rice vermicelli is thicker than usual, but you could substitute it for the thin vermicelli.

Add garlic and noodles to boiling water, cook for 5 minutes.

Add garlic and noodles to boiling water, cook for 5 minutes.

Drain and rinse under cold water, add sesame oil.

Drain and rinse under cold water, add sesame oil.

Combine all vegetables and shallot, peanuts and white sesame seeds in a large bowl.

Combine all vegetbales and shallot, peanuts and white seasme seeds in a large bowl.

Add noodles.

Add noodles.

Followed by dressing, toss with hands until well combined.

Followed by dressing, toss with hands until well combined.

Sprinkle with black sesame seeds, shallots, peanuts and a slice of fresh lime.

Sprinkle with black sesame seeds, shallots, peanuts and a slice of fresh lime.

Sticky Soy Tofu

 

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Sticky soy tofu with spring onions and sesame

I never used to like tofu but it has defiantly grown on me.
I like to cook a lot of Asian inspired dishes influenced by my travels to south east asia. I like to use flavours that stand strong against each other.
This recipe is a very simple and packed with flavor!

Ingredients:

2 tbsp. palm sugar, freshly shaven*
6 tbsp. light soy sauce
1 tsp. sesame oil
2 spring onions, sliced
1 tsp. garlic granules
1/4 tsp. powdered ginger
2 slices firm tofu

1 tsp. white sesame seeds
2 tsp. fresh coriander, ripped
Method:

  1. Combine soy sauce and palm sugar, stir well.
  2. Heat wok over a large flame, add sesame oil followed by spring onion, garlic and ginger.
  3. Sauté until lightly browned, add tofu.
  4. Cook for 2 minutes until brown, turn.
  5. Add soy sauce mixture, turn down flame to medium.
  6. Cook for 1 minute, turn over tofu and cook for a further 1 minute.
  7. Soya and palm sugar should have created a sticky sauce, baste tofu.
  8. Place tofu on plate, pour over sticky sauce and sprinkle with sesame seeds and fresh coriander.

Serves: 1

*Palm sugar can be brought in small blocks from any Asian supermarket. Shave with blade of a knife by cutting downwards on a angle.