Recipes

Foolproof roast pork belly

If you're looking for a delicious meal at Easter, and I don't mean chocolate eggs, try this delicious recipe from Australian Pork.

Foolproof roast pork belly

1kg Australian pork belly

1 tbsp oil

1 tbsp flaked salt

Freshly ground black pepper to taste

    Remove roast from the packaging and pat dry with paper towel.

    With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat.

    Recipe for Southern Fried Okra

    I had heard of Felix Heng's cooking long before I met him.

    He was a good friend and classmate of my beloved late brother in law, Alan and it was Alan who taught him how to draw when they were in primary school.

    A peranakan (Straits Chinese), Felix enjoys everything cultural and culinary.

    His Singaporean creations and cakes brought a lot of comfort when Alan was suffering from his illness.

    Felix has generously shared a recipe with us.

    Recipe - Cumquat jam

    Cumquat jam

    My friend Julie Walker recently gave me a bunch of cumquats (also known as kumquats), fresh from her tree.

    I thought the intense citrus flavour would be best enjoyed by making the fruit into a jam, so here is my own recipe for cumquat jam.

    Some recipes involve boiling and then straining the fruit, squeezing the pulp in a piece of muslin and then adding sugar.

    It sounded all too fiddly for me and I prefer my jam with more body, anyway, so here's my take, jam-packed with pulp and all.

    Thanks, Julie!

    1 cup cumquats, washed

    Recipe - Chicken larb

    I was wondering what to cook for dinner (my daily dilemma) when I saw chicken mince on special and decided to cook up that Thai favourite, chicken larb or salad.

    Served with steamed rice, it was the perfect dish for a warm summer evening.

    The sweet-sour-salty-spicy combination soon had the tastebuds tingling, so here is my take on this popular salad.

    Any mince can be used, including seafood, pork or quail.

    Thai chicken larb

    Serves 4

    1 tbsp peanut oil

    4 cloves garlic, peeled and chopped coarsely

    Recipe request for Roasted Cauliflower

    My niece and fellow foodie Jong-Ee Kao was keen to try my roasted cauliflower recipe, so here it is.

    Roasted cauliflower with lemon and mustard

    adapted from Neil Perry's recipe

    Serves 4

    1 head cauliflower

    2 tbsp plus ¼ cup extra virgin olive oil

    1 tsp salt

    ½ tsp sugar

    1 tbsp fresh lemon juice or to taste

    1 tbsp wholegrain mustard

    1 tbsp salted baby capers, rinsed and drained

    1 tbsp chopped flat parsley leaves

     

    Put oven rack on the middle shelf and preheat to 220 degrees C.

    Spicy saucy aubergine recipe

    I was privileged to meet my facebook foodie friend Hee Heng, recently, in Melbourne.

    We were introduced by my late brother in law Alan Chionh via facebook when Hee Heng started a new venture as restaurateur and head chef of Chuup restaurant, in Kuala Lumpur, Malaysia.

    After an illustrious career, he cashed out of a business he owned and retired.

    “Sharing my mom's family cooking was something I always wanted to do and my retirement gave me the time to pursue what I love to do.” he said.

    Happy Easter

    Happy Easter, everyone.

    Here's recipe for a leisurely Easter lunch or dinner from Australian Pork.

    Pesto crusted pork rack

    5 or 6 cutlet pork loin rack roast, rind removed

    1 cup basil pesto

    1 cup grated parmesan cheese

    1 cup fresh breadcrumbs

    1 tbsp olive oil

    To serve

    crisp roast potatoes

    rocket salad

    fresh basil leaves to garnish

    Pre-heat oven to 190 deg C.

    Wrap the cutlet bones in foil to prevent burning.

    Favourite recipes

    Nothing beats a home-cooked meal and my niece Jong-Ee Kao from Singapore is a wonderfully creative home cook.

    I'm sharing one of her favourite recipes here.

    Why not share your favourite recipe with us at www.awokonthewildside.com?

    Grilled Seafood with Cranberry Couscous and Cucumber Salad
    Seafood
    150g baby squid, left whole
    350g or 12 fresh prawns, shells on

    Happy Chinese New Year 2015

    Happy Chinese New Year of the goat!

    The Chinese New Year of the goat is from 19 February 2015 to 7 February 2016.

    The goat, sheep or ram is a well-loved animal.

    It is usually gentle and calm and its fleece has long been used to create warm clothing, as well as to make writing brushes.

    According to the ancient Chinese annals, people born in the year of the goat are gentle, polite, filial, clever and kind.

    They appreciate and admire beauty, art and like to live quietly.

    Spiced honey and orange glazed ham for Christmas

    What is Christmas without a lovely leg of ham, all fragrant with a golden glaze?

    Try this recipe from Australian Pork

    Spiced honey and orange glazed ham

    Ingredients

    4.5 - 5kg leg of Australian ham
    ¾ cup orange juice
    ½ tsp nutmeg
    1 cup honey
    1 cup orange marmalade, sieved
    ¼ cup Grand Marnier or whisky
    60 cloves to stud ham

    To serve:
    Roasted vegetables
    Mustard

     

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