5 Spice Pork, phona-style

Based on this taste.com.au recipe…

We had an abundance of eshallots in the fridge, so google sent me to that recipe, and I changed it to:

Ingredients (serves 4)
1/4 cup (60ml) peanut oil
6 green eshallots, chopped
1 (about 600g) pork fillet, thinly sliced
4 garlic cloves, thinly sliced
2 tsp finely grated ginger
2 tsp Chinese five spice
1/4 cup (60ml) oyster sauce
1 cup coriander leaves
450g pkt fresh rice noodles (I used dried)

Method
Heat the oil in a wok over medium high heat. Add one-sixth of the shallots and fry for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel.
Add one-quarter of the pork to the wok and stir-fry for 2 minutes or until browned. Transfer to a bowl. Repeat in 3 more batches with remaining pork. Add the remaining shallots, garlic, ginger and five spice and stir-fry for 2 minutes or until golden. Add the pork with oyster sauce to the wok and stir-fry for 2 minutes or until heated through. Remove from heat and add the coriander and remaining mint. Gently toss to combine.
Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 6-8 minutes to heat. Use a fork to gently separate. Drain well.
Place the noodles among serving bowls. Spoon over the pork mixture. Top with fried shallots and mint leaves. Serve immediately.

I served with steamed carrot and beans.

Yums!

Souper Weather

We ended up using the contents of my Fruit and Veg box win for good, not evil (including banana and pears for snacking this week).

A yummy roast chook for Sunday and Monday

And yummy, but less pretty Curry/lentil soup. See below the cut for what went into that one.

(ps only 3 more days to end to win The Purple Glitter Jesus Money Box. Jesus is currently in my fruit bowl.

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Banana Bread

Inspired by having three well-overripe bananas in the fruit bowl, I decided attempting Banana Bread was a great idea. Let’s just ignore the fact that I still don’t own a loaf tin, and am probably missing some ingredients.

As usual, I used a recipe from Taste.com.au and phona-ised it.

Baked in a round tin, substituted milk with soy milk, butter with canola oil, and added in walnuts, because we have two opened packets of them. Why? No idea. Oh and I used three small bananas instead of two medium. Heh.

Tasted pretty good – we ate more than half of it for lunch! Yums!

My version of the recipe below the cut Read the rest of this entry »

So Crispy

I was asked, so here we go :)

Proportions are a little whacked, as I don’t really measure these things:
6 or so chicken bits like the one above. You could probably do drumsticks also!

Marinade with:
about half a cup dry cooking sherry
2 tablespoons soy sauce
a tablespoon sesame oil
about the same again of honey (though I kinds just drizzled mine in!)
tablespoon “Chinese Five Spice” from a jar.

Cook in about a 180 degree Celsius over for 30 minutes covered, then another 30 minutes uncovered.

Serve with whatever veges you can find (like steamed broccolini with oyster sauce. Yums!)

Rish’s Gourmet Salad

Ahh we love to go “gourmet” around here. That means few ingredients, minimal chopping and impressive results. Like this mushroom, rocket and romano cheese salad. Dress with Balsamic vinegar. Nice.

Stewed Rhubarb

12 stalks of rhubarb
juice and grated zest of one lemon
2 tablespoons orange juice (fresh or bottled is fine)
Tablespoon sugar (the recipe reckons artificial sweetener, like Splenda, but I don’t have any, and don’t think it’s worth it!)
Teaspoon ground cinnamon
Teaspoon vanilla essence

Put into a pot on low heat. stir stir stir for about 10 minutes until you get a delicious mush. I don’t like it stalky, prefer it close to the one consistency. You will end up with a few lumpy bits.

Serve with Greek yoghurt. Which I shouldn’t have, but I did anyway. I wonder is a little honey would be nice on top?

(Recipe is slightly modified from the one in the CSIRO Total WellbeingCookbook)

Fruit Tingles

So Saturday night was Spent in Sydney for a high school friend’s 27th birthday. Let’s get over that since he’s turning 27, the rest of us will be shortly. Great views of the Harbour Bridge, good company, and probably too many fruit tingles.

Fruit Tingle Recipe:
2 parts vodka
1 part blue curacao
1 part raspberry cordial
top up with lemonade

Divide among glasses.

Repeat this until someone (Phil this time) is vomiting purple.

Good times (yes, it was so high school)

It’s been awhile – Unconscious Mutterings

1. Be mine :: Valentine
2. Ecstatic :: Elastic
3. Orderly :: Manner
4. Sebastian :: Belle
5. Sore :: thumb
6. Don’t need :: chicken tonight
7. Rockstar :: Look at me
8. Tinfoil :: hat
9. Addiction :: Jane’s
10. Where? :: What who when why how