Recipe & Food ideas from our kitchen...

Friday, January 20, 2012

Sage, Chilli & Coconut Chicken...

Was trying to find a recipe Bianca used to cook about a decade ago & couldn't so came up with this VERY tasty dish...
Could easily use Basil instead of Sage I think & it would still be a tasty dish...
Sage, Chilli & Coconut Chicken...

  • 3 medium Chicken Brest or thigh, sliced thinly
  • 3 cloves Garlic, crushed
  • Small handful of Bush Beans, chopped
    (I used 3 Snake beans)
  • 3x Spring/Green Onions, chopped finely
  • ½ Red Capsicum/Bell Pepper, sliced into strips
  • ¼ cup Sage, chopped
  • 1 Chilli, diced finely or 1 tsp Chilli paste
    (I used both)
  • 1 Tbsp Fish Sauce
  • 200ml/½ tin Coconut Cream
  • Oil for frying...
Heat wok/fry pan then add Garlic & Chicken for 4 min.. I did it in 2 batches..
Add Onions, Beans, Capsicum, Chilli, Sage & stir fry for another 2 min..
Add Fish Sauce & Coconut Cream & cook another 2 min...
Serve over steamed Rice & enjoy...

Earned a few Brownie point with this one me thinks...
Have a great one all....

Friday, January 13, 2012

Lion's Head Soup...

  The below recipe amounts gave us enough Pork balls to feed 4 but we only made up 2 serves... The remaining meat mixture was reserved to add to 250g/½ pound of minced Prawn/Shrimp to make Wontons at a latter date... The Soup liquid & Veggies will be different to the clip bellow..
Traditionally the final cooking of the soup was done in a earthenware pot but we used a saucepan for tonight's meal...  For the full 4 serves I would prepare it in our 4 litre/quart cast iron Casserole dish..

Lion's Head Soup...
Serves 4

Lion's Head Pork Balls...
  •  500g / 1 pound Pork Mince
  • 4 Water Chestnuts, finely diced
  • 1 heaped tsp minced Ginger
  • 2 Spring/Green Onion, finely chopped
    (Reserve some greens for garnish)
  • 2 Tbsp Chinese White Rice Wine
  • 1 heaped tsp Oyster Sauce
  • 2 tsp Sesame oil
  • 1 tsp Chilli paste or 1 finely diced Chilli
  • 1 Tbsp Soy sauce
  • 1 Egg, beaten
  • 5 Tbsp Corn Flour, or enough to give you a slightly firm texture
  1. Pre heat large fry pan to a medium heat with enough Oil to cover the base with just over 1cm or ½ inch of oil..      (I would recommend Peanut or Rice bran oil)
  2. Add all but the Corn Flour into a bowl & combine well. 
  3. Add enough Corn Flour to "firm" up the mix so it is not to sticky.
  4. Roll into 8 evenly sized balls.
  5. Fry balls for 15-20 min turning 3-4 min.
  6. Remove from oil and drain oil for a few minutes.
Chicken Soup...
  • 5 cups Chicken Stock (I use 2 tsp Chicken stock powder & 5 cups water)
  • 4 Pak Choi, Bok Choi or favourite soup greens, washed & sliced into strips
  • 2 cups/2 big  handfuls of Snow Peas, slithered
  • 1/2 Large Red Capsicum/Pepper, sliced thinly
  • 1/2 tsp Sesame oil
  • Thinly chopped Green/Spring Onion leaves for garnish
  1.  Once the oil had drained the balls place them into the Chicken stock then bring to a medium simmer for 20 min. This will release some of the flavour from the balls into the stock making it a truly awesome soup..
  2. Place the Greens, most of the Snow Peas into bowls then place 2 Pork balls on top.
  3. Add Sesame oil to soup liquid, stir then pour into bowls.
  4. Garnish with Capsicum/Pepper, remaining Snow Peas & chopped Green/Spring Onion..

    I hope you enjoy this as we were totally wrapped with & will be making it again very soon for some guests...
    Have a great one all...