1 Bacon rasher, coarsely chopped
2 Tbs. Worcestershire sauce
1 Tbs. tomato sauce
1 Spring onion, chopped
Ponzu & Chives Dressing
1 Small garlic clove, finely chopped
2 Tbs. Ponzu
1 Tbs. Chives, chopped
Mirin & Sesame Dressing
2 Tbs. Mirin
1 Tbs. soy sauce
1 Tsp. Sesame oil
1 Small red chilli, chopped
1. Preheat oven to 200 degrees Celsius. Heat a small frypan and cook bacon until crispy.
Meanwhile, mix all the liquid ingredients. Place oysters on a baking tray, top
with bacon and drizzle with sauce. Bake in the oven for 5-10 minutes. Garnish with spring onion.
2. For the ponzu and chives dressing: Mix ponzu and garlic in a small bowl. Drizzle the sauce over oysters and sprinkle with chives.
3. For the mirin dressing: In a small bowl, mix soy sauce, mirin and sesame oil. Drizzle over oysters and top with chilli.
800 g pork rashers, cut into 3cm pieces
1 x red capsicum, cut into 3cm pieces
150 g button mushrooms
1 cup pineapple chunks, in syrup,drained, 1/3 cup reserved
12 x metal skewers or bamboo skewers, soaked in water
1/3 cup plum sauce
1.Thread pork, pineapple, mushrooms and capsicum alternatively onto metal skewers or bamboo skewers. Season with salt and pepper.
2.Combine plum sauce and reserved pineapple syrup in a small bowl. Brush skewers with some marinade.
3.reheat a char-grill or barbecue on medium-high. Brush with olive oil to avoid sticking. Cook the skewers, turning and basting with marinade, for 8-10 minutes or until pork is cooked through.
4.Divide watercress among serving plates, top with skewers and drizzle with remaining marinade syrup. Serve with jasmine rice
200 g packet of chang’s egg noodles
1 x chicken breast
1 x small red capsicum diced
1 x carrot, cut into matchsticks
2 tspn sesame oil
3 x spring onions, thinly sliced, plus extra for garnish
1 x garlic clove, finely chopped
2 tspn light soy sauce
1 Tbls kecap manis (sweet soy sauce),plus extra to drizzle
1 tspn black sesame seeds, lightly toasted
3 tbs peanut oil or olive oil
1. Preheat oven to 180 degrees Celsius. Cook noodles according to packet instructions, drain, add a dash of sesame oil and toss.
2. Grease a 12 hole mini muffin pan with peanut oil or olive oil. Press the cooked noodles into the base and sides of the muffin moulds to form the basket shapes. Brush again with peanut oil before baking for 10-15 minutes or until golden brown. Remove noodle baskets and place on tray lined with baking paper. Bake noodle nests for further 5- 6 minutes or until crisp.
3. Meanwhile, heat the remaining peanut oil in a frying pan, add chicken & cook for 3-5 minutes or until just cooked through. Add garlic, carrot, capsicum, spring onion,soy sauce, Kecap Manis and sesame seeds. Toss for 3 minutes or until the vegetables are tender crisp.
To serve, fill noodle baskets with the chicken mixture and drizzle with extra Kecap Manis. Garnish with spring onion.
1 cup savoy cabbage, shredded
1 cup red cabbage, shredded
1 cup cos lettuce, shredded
10 cherry tomatoes, quartered
1 carrot, coarsely grated
5 pieces chickadee chicken tenders (original)
1/2 cup coleslaw dressing (I used Praise brand)
1 tsp tomato sauce
1. Place carrot, lettuce, cabbage and tomatoes in a large bowl. Toss to combine. Preheat grill on high. Line baking tray with foil. Place chicken on the prepared tray. Cook under grill for 3-5 minutes or until golden and cooked through. Slice in an angle.
2. To make the dressing, combine coleslaw dressing and tomato sauce in a small bowl. Serve with the salad.
Note: You can also add cucumber and red onion.
500g minced pork
2 cups cabbage, chopped
1 1/2 tbs sesame oil
2 tbs caster sugar
3 tbs cornflour
40 wonton wrappers
2 tbs kecap manis
2 tbs rice wine vinegar
1/4 tsp sesame oil
1 small red chillli, sliced thinly
1. Combine minced pork, cabbage, sesame oil, sugar and cornflour in a large bowl. Season with salt and white pepper.
2. Place one wrapper on your hand, place 1 heaped of teaspoon of the pork mixture into the centre of wrapper. Gently cup your hand and gather sides of wrapper to form pleats, leaving top open. Repeat with remaining wrappers and pork mixture.
3. Place dim sims in single layer, about 1 cm apart in a steamer lined with baking paper, over pot or wok of boiling water. Steam, covered for about 10 minutes or until cooked through.
4. To make the sesame dressing, place all the ingredients in a screw-top jar and shake well.
5. Serve dim sims with sesame dressing.