Yes, these are the so-called Chinese BBQ ribs only they have nothing to do with a grill. They are entirely cooked in a conventional oven. And they are not red.
It happened one hot hot hot summer day. I had these wonderful, meaty baby-back ribs in the fridge but couldn’t find the strength to go outside (it was 39 C) and fire up my grill. Continue reading
Simply amazing. One of the tastiest, oven roasted chicken dishes ever. The bird slowly roasts in a coconut milk bath, flavored with lemon grass, garlic and ginger. The result is a moist and incredibly flavorful dish, with a wickedly good, slightly spicy sauce you will want to eat with a spoon. Make sure you will butterfly your chicken to maximize the amount of meat submerged in the sauce. Slow roasting is the key here as a higher temperature may burn the coating. Make this today. It’s finger licking good. Continue reading
This tasty pasta dish is my variation of Chinese noodles. In fact “Mitsides” spaghettini is ideal to cook with all the amazing Chinese flavours, like ginger, garlic, soy sauce etc. This terrific meal is a real crowd pleaser. You can improvise by adding prawns, beef or your favourite veggies. It’s a very easy dish, but remember that the number one rule in stir-frying is advance preparation and having all your ingredients near the stove. So make sure you have everything within reach before you turn up the heat. Continue reading
A few years back I was asked by the men in my family (3 boys and a husband) what I would like for my birthday. “A garden grill” I answered in front of 4 pairs of surprised eyes. They didn’t let me down (as always) and my grill had been my partner in my cooking experiments ever since. Grilling meat or veggies is really (I mean really) easy. All you need is a good marinade or a flavorful spice rub. Marinating chicken in soy is a definite win. Adding mirin just makes it perfect. This chicken is so delicious it’s hard to describe. It’s sweet and spicy, sticky and moist. Perfect for a quick meal. Just serve with rice or a summery salad. Continue reading
There’s nothing like a really cold noodle salad packed with crunchy veggies and flavored with the absolute deliciousness of peanut butter. It so easy to make and you can just improvise and add any veggie you fancy. It’s really great that you can cook something really delicious without frying or sautéing anything. This is a vegetarian version but if you are not, and happen to have some left over roasted chicken, just throw it in. The dressing is really, really delicious. I’m a huge fan of peanut butter and in this recipe it adds so much flavor. Continue reading
Everybody loves noodles. Especially home-cooked noodles. Rosie -a precious lady, whose every day help makes my life so much easier and keeps my sanity at (barely) acceptable levels- makes the most fantastic noodles. She uses rice noodles, chicken and whatever veggies she finds in the fridge. With the right amount of chilli and sauces, she always manages to present a great meal. I’ve watched her many times and eventually I created my version of this lovely dish. Continue reading
I’ve said this before: If you want to make a devilishly good curry, make your own curry paste. Nothing beats the aroma of freshly ground spices and believe me, it’s no fuss! Ok, I admit that opening a jar of store-bought curry paste is simpler, but if you want your guests to be wowed, home made paste is the way to go. In order to make this easier, I used already ground spices in the paste but if you want to go the extra mile, first dry roast whole spices and then grind them. Continue reading
