Monday, May 26, 2014

Chicken and coconut milk adobo (adobong manok sa gata)

170 ml(5½ fl oz/⅔ cup) coconut or rice vinegar
400 ml(13½ fl oz) coconut milk
60 ml(2 fl oz/¼ cup) soy sauce
6 cloves garlic, smashed
3 cm(1¼ inch) piece turmeric or ginger, peeled and thinly sliced
3 bay leaves
3 red bird’s-eye chillies, plus extra to serve (optional)
1 tsp freshly cracked black pepper
1whole chicken, jointed into 8 pieces with bone in
steamed rice, to serve

Wednesday, May 14, 2014


2 cups short-grain rice
400 g beef scotch fillet, finely sliced into strips 5 cm long
1½ tbsp soy sauce
140 ml sesame oil
3 tbsp crushed garlic
pinch of sugar
salt and pepper
1 cup dried shiitake mushrooms, soaked until soft, finely sliced
2 small carrots, cut into matchsticks
1 small daikon, cut into matchsticks
2 small zucchini, cut into matchsticks
1 bunchspinach, leaves picked
1 generous cup bean sprouts
4 egg yolks
4 dolsot stone bowls

Saturday, May 3, 2014

Nom Ngo Sen (Lotus Root Salad)

1 cooked chicken breast fillet shredded
250g pickled lotus root, roughly chopped
100g bean sprouts
1 carrot cut into thin strips
3 red Asian shallots cut into thin strips
3 tablespoons of Vietnamese mint sprigs, roughly shredded
1 tablespoon mint springs
4 teaspoons of roasted sesame seeds
2 tablespoons fried shallots
1 long red chilli, seeded and cut into long strips

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