CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

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Garlic Fried Rice


  • 1 1/2 Tablespoons grapeseed oil, or other neutral tasting oil*

  • 3 garlic cloves, thinly sliced

  • 1 head garlic, minced

  • 4 cups day old cooked Jasmine rice*, cold

  • 1 Tablespoon water

  • 3/4 teaspoon kosher salt


  1. In a large skillet, heat 1/2 tablespoon oil over medium-high heat. Once oil is hot, add thinly sliced garlic cloves. Stir constantly to prevent garlic from burning or sticking together. Cook until lightly golden brown, about 3 minutes. Remove garlic chips using a slotted spot. Place on paper towel lined plate. Season with salt and set aside. Garlic chips will crisp up as it cools. 

  2. Add remaining tablespoon oil to skillet and heat over medium heat. Once oil is hot, add minced garlic. Stir constantly to prevent garlic from burning. Cook for about 1 minute until garlic is fragrant and starting to brown. 

  3. Add rice and water. Increase to high heat. Break up any clumps of rice. Toss mixture together to distribute garlic evenly. Season with salt. Cook for about 2-3 minutes until rice has been heated through. Serve immediately and garnish with fried garlic chips.



Kimchi Fried Rice


• 3 tablespoons unsalted butter

• 1/2 small onion, medium dice

• 1-2 cloves garlic

• 1 cup roughly chopped kimchi (6 ounces)

• 2 tablespoons kimchi juice, or to taste

• 1 tablespoon Gochujang

• 1/2 cup small-dice Spam, ham or leftover cooked meat

• 2 cups cooked, cooled rice(preferably short-grain)

• 2 teaspoons soy sauce, or to taste

• 2 teaspoons fish sauce, or to taste

• 1 teaspoon sesame oil, or to taste

• 2 teaspoons vegetable oil

• 2 eggs

•  Salt to taste

•  Crumbled or slivered nori (roasted seaweed) for garnish

•  Sesame seeds for garnish


1. In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions and garlic. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Gochujang and meat and cook until sauce is nearly dried out, about 5 minutes.

2. Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in fish sauce, soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.

3. Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.



Crispy Onion Spiced Rice

1 onion
3 tablespoons olive oil
2 1/2 cups basmati rice
3 cardamom pods, crushed
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
4 cups hot chicken stock
1 cup pine nuts, toasted
1-2 tablespoons chopped parsley
1-2 tablespoons chopped mint
1-2 tablespoons chopped cilantro


Peel the onion and slice into very thin half moons.  Heat the oil in a wide saucepan (one which has a lid) and cook the sliced onions in the oil over a fairly high heat until darkly golden and very crispy.  Remove to a plate and reserve for later.

Turn the heat down, add the rice and spices to the pan and turn in the oil until the rice is slicked and glossy.  Add the stock and let the pan come to the boil, then put the lid on & turn the heat down to the lowest setting.  Cook without peeking for 15 minutes by which time all the water should have been absorbed.  Take off the heat and put a dishtowel under the lid on top of the pan, put the lid back on and leave to rest for 5 minutes.

When ready to serve, stir the pine nuts, the onion, and the herbs through the rice.



Kimchi Risotto

Difficulty: Easy
Cook Time: 30 minutes
Servings: 2


  • ½ cup Kimchi, minced
  • 2 strips pork belly, sliced
  • 2 cups low sodium chicken broth
  • 2 tsp minced garlic
  • 1 - 1 ½ tbsp Gochujang red pepper paste (more if you like your food spicy)
  • 1 ⅓ cup water
  • ½ cup arborio rice
  • Chopped scallions


  1. Mix Gochujang, minced garlic & water into the broth. Warm broth over low heat. It should be barely steaming by the time you start the risotto.
  2. In a saucepan, render the fat out of the prepared pork belly. Once the pork belly is crispy, remove from the saucepan and drain excess oil on a paper towel lined dish. 
  3. Cook the minced kimchi in the rendered fat for ~3 minutes or until fragrant. This is your flavor base.
  4. Pour the rice into the saucepan and stir until every grain is coated in kimchi juice. Continue stirring the rice until the edges have turned translucent. You should be able to smell toasted rice at this point.
  5. Begin adding the warm broth one ladle at a time. Wait to add another ladle until the broth has been almost completely absorbed by the rice. Don’t rush this process. Keep stirring so the rice doesn’t burn to the bottom of the saucepan. 
  6. Beginning tasting the rice after 15 minutes to gauge how far it has cooked. Add a pinch of salt if needed. The risotto is ready when the rice is al dente and has the consistency of thick porridge. 
  7. Serve immediately. Dish out and add the crispy pork belly pieces. Garnish with chopped scallions. 

Serve immediately, the longer it sits, the thicker it gets. 



Steamed Salmon & Lemongrass Pilaf

Difficulty: Easy
Cook Time: 20 minutes
Servings: 4


  • 1 stalk lemongrass, white part only, sliced

  • 1oz fresh ginger, peeled and chopped

  • 2 cloves garlic

  • 2 tablespoons extra virgin olive oil

  • sea salt flakes

  • 1 1⁄2 cups long grain rice

  • 3 cups chicken stock

  • 4 x 6oz skinless salmon fillets, cut into 3cm pieces

  • 1 cup coriander (cilantro) leaves

  • 1 cup Thai basil leaves

  • 2 green onions (scallions), thinly sliced

  • 1 long red chilli, seeded & thinly sliced

  • soy sauce, to serve


Place the lemongrass, ginger and garlic in a small food processor and process until finely chopped.

Heat the oil in a large heavy-based saucepan over medium heat.

Add the lemongrass mixture and salt and cook, stirring, for 4 minutes.

Add the rice and stir to combine. Add the stock and bring to the boil.

Cover with a tight-fitting lid and reduce the heat to low. Cook for 12 minutes.

Place the salmon, in a single layer, on top of the rice mixture, cover and remove the pan from the heat. Allow to stand for 4 minutes. If recipe is halved (for 2 servings), allow to stand for 2 minutes more to compensate for less steam.

Top the pilaf with coriander, basil, green onion, chilli and soy sauce to serve.

Serves 4. 


Thai Fried Rice


Thai Fried Rice


  • 1 pound chicken breast or pork (cut into strips) or shrimp
  • 1 cup of steamed rice (up to a day old)
  • Thai omelette
  • 1 tbsp fish sauce
  • 1 tbsp dark soy sauce
  • 1/2 tbsp light soy sauce
  • 1 tbsp Nam Prik Pao (optional)
  • 1/2 onion, sliced
  • 1-2 bunches of leafy vegetables, such as Chinese Broccoli or baby Choy Sum (optional)
  • 1-2 cloves garlic, finely chopped
  • 1-2 Thai chillies, chopped and seeded
  • 1 tbsp coriander (OK, OK... "cilantro")
  • 1 spring onion, chopped (optional)
  • 1/2 cup vegetable oil
  • 1/4 tsp white pepper
  • 2 tsp sugar


  1. Heat oil in a wok or suitably large pan.
  2. When as hot as it's going to get, add the garlic and chillies.
  3. When the garlic & chillies are fragrant, add the onion.
  4. Add the protein and keep stirring!
  5. When just about cooked, add the various sauces, pepper and sugar.
  6. Keep stirring! Taste the mix. If too salty, add acid (lemon juice or vinegar). If too sweet, add some more fish sauce.
  7. Add the omelette & Nam Prik Pao (if you have it).
  8. Once everything is mixed thoroughly, add the leafy vegetables/spring onion.
  9. Now add the rice and coriander and stir to combine.
  10. Once all is combined, have a final taste, as this is your last chance to balance out the flavours.
  11. Once you're happy with it, plate, serve and burn the roof of your mouth off!