Chicken and zucchini yakitori

Chicken and zucchini yakitori with carrot and cucumber pickle served with steamed rice 
☺Here's the recipe:

0:50 To prep

0:15 To cook

14 Ingredients

CAPABLE COOKS Difficulty

4 Servings

• Ingredients

Equipment

•  12 wooden skewers soaked in water for 30 mins.

Ingredients

•  1/4 cup (60ml) white vinegar
•  3 teaspoons caster sugar
•  1/2 teaspoon salt
•  1 large carrot, peeled into ribbons
•  1 Lebanese cucumber, peeled into ribbons
•  1/4 cup (60ml) soy sauce
•  1 tablespoon mirin
•  1 teaspoon ginger, finely grated
•  1 garlic clove, crushed
•  1/2 teaspoon sesame oil
•  1 kg chicken thigh fillets, trimmed, cut into 3cm pieces
•  2 large zucchini, peeled into ribbons
•  Toasted sesame seeds, to serve
•  rice, to serve
• 
  

• Method

1. Step 1
   Soak 12 bamboo skewers in water for 30 mins prior to cooking. Place vinegar, 1 teaspoon of the sugar, salt and 1 tablespoon water in a small saucepan over low heat. Cook, stirring to dissolve the sugar for 2-3 mins. Remove from heat. Pour over combined carrot and cucumber. Set aside.
2. Step 2
   Place soy, mirin, ginger, garlic, sesame oil and remaining sugar in a large glass or ceramic dish. Stir until sugar dissolves. Add beef and toss to coat. Cover and set aside for 30 mins to allow the flavors to develop.
3. Step 3
   Thread chicken and zucchini ribbons alternately onto skewers. Preheat a barbecue or chargrill over high heat. Cook yakitori for 10-12 mins, turning, until browned on all sides and cooked through.
4. Step 4
   Drain the pickled carrot and cucumber. Sprinkle yakitori with sesame seeds and serve with steamed rice and carrot and cucumber pickle on the side.

Indonesian Beef Rendang

This spicy curry is a budget-friendly option for cold week nights.

0:05 To prep

1:45 To cook

8 Ingredients

EASY Difficulty

4 Servings

• Ingredients
• Nutrition

•  2 tablespoons vegetable oil
•  1kg skirt steak, cut into 3cm pieces
•  1 brown onion, thinly sliced
•  50g packet rendang curry paste (see note)
•  400ml can coconut milk
•  1/2 cup desiccated coconut
•  2 tablespoons ketcap manis
•  lettuce wedges and Rice, to serve
• 
  

• Method
• Notes

1. Step 1
   Heat 2 teaspoons of oil in a deep non-stick frying pan over high heat. Add one-quarter of the steak. Cook for 3 minutes or until browned. Remove to a plate. Repeat 3 times with remaining steak and oil.
2. Step 2
   Add onion to frying pan. Cook, stirring, for 2 minutes or until tender.
3. Step 3
   Add curry paste. Cook for 1 minute or until aromatic. Stir in coconut milk. Return meat to frying pan. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 1 1/4 hours or until tender.
4. Step 4
   Add coconut and ketcap manis. Cook, stirring, for a further 15 minutes or until liquid has evaporated. Serve with lettuce and rice.

Sticky pork rice

Whip up a tasty Japanese dish in just 20 minutes with this sweet and sticky pork rice bowl.

0:10 To prep

0:10 To cook

12 Ingredients

EASY Difficulty

4 Servings

• Ingredients

•  1 tablespoon vegetable oil
•  600g Coles Australian pork spare ribs, bones removed, cut into 1cm strips
•  2 tablespoons dry sherry
•  2 tablespoons soy sauce
•  2 teaspoons brown sugar
•  1 tablespoon fresh ginger, grated
•  2 teaspoons sesame oil
•  Steamed jasmine rice, to serve
•  1 carrot, cut into matchsticks
•  1 spring onion, thinly sliced diagonally
•  1 nori sheet, crumbled
•  1 teaspoon sesame seeds, toasted
• 
  

• Method

1. Step 1
   Heat vegetable oil in large frying pan over medium-high heat. Add pork. Cook, stirring occasionally, for 5 mins or until crisp and browned. Add sherry, soy sauce, sugar, ginger and sesame oil. Cook, stirring occasionally, for 5 mins or until sauce thickens.
2. Step 2
   Divide rice among serving bowls. Top with pork, carrot, spring onion, nori and sesame seeds.

My Chicken Katsu Curry

0:15 To prep

0:20 To cook

12 Ingredients

EASY Difficulty

4 Servings

4.5

• Ingredients

•  1 1/3 cups SunRice Sushi Rice
•  1 nori sheet
•  2 tablespoons sesame seeds, toasted
•  2 chicken breast fillets
•  2 tablespoons plain flour
•  1 egg, lightly beaten
•  1 cup Japanese breadcrumbs
•  1/3 cup vegetable oil
•  1 brown onion, thickly sliced
•  2 carrots, thinly sliced
•  1 head broccoli, broken into florets
•  100g pkt Japanese curry sauce mix
• 
  

• Method

1. Step 1
   Cook SunRice Sushi Rice following packet directions. Meanwhile, finely chop nori sheet. Combine with sesame seeds in a small bowl.
2. Step 2
   Meanwhile, split each chicken breast. Place each piece between 2 sheets of baking paper and flatten with a rolling pin. Place flour, egg and breadcrumbs in 3 shallow dishes. Season flour. Add 2 teaspoons of water to egg. Coat each piece of chicken in flour, then egg and breadcrumbs. Set aside.
3. Step 3
   Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Cook onion and carrot, stirring, for 5 minutes or until onion is tender. Add 2 cups water (500ml) and bring to the boil. Add broccoli and simmer, covered, for 3 minutes. Add curry sauce mix and stir until dissolved. Simmer, covered, for 3 minutes to thicken slightly.
4. Step 4
   Meanwhile, heat remaining oil in a large frying pan over medium high heat. Cook chicken for 2-3 minutes each side or until golden and cooked through. Drain on paper towel. Thickly slice chicken. Sprinkle nori mixture over rice and serve with chicken and curry sauce.

Pork Adobo

Pork Adobo is a traditional food in the Philippines but as a Filipina being married to an Australian, this dish becomes famous to any aussie husband who married pinay in Australia!

I cooked this tonight because my husband requested it! This recipe is very simple and tasted great. I don't measure the recipes because I just tip some in the pot, I just try to balance it but I can tell you what I use for ingredients..

• 1 kilo of pork (I used pork shoulders) cut 3cm or it's up to you how you cut it
• Maybe 3/4 cup of Vinegar (I used the filipino vinegar but any white vinegar will do)
• Maybe 3/4 cup of Soy Sauce
• 3 teaspoons of brown sugar
• 4 bay leaves
• 2 teaspoons black peppercorn
• 2 Magic Sarap seasoning
• 2 big onions cut however you want it
• 5 cloves of garlic, crushed
• Salt and pepper to taste
• Drizzle of Sweet Soy Sauce at the end

So here's how I do it:

Just put everything in the pot and mix it well, make sure it's only a medium heat. Simmer for 1 and 30 mins or until the pork is cooked. You may have to add some water in case you want more sauce. When it's nearly done, I add some sweet soy sauce but it's up to you if you want to add it or not. I just prepare to have some sweet soy sauce on my adobo. Served it with rice..

So that's how I do my Adobo. Try it and enjoy!

Cheers,

Ling