Stir fries | RecipeTin Eats

Singapore Chicken Vermicelli Noodles

Nagi — Thu, 18 Apr 2024 06:00:00 +0000

Here’s an easy version of Singapore Noodles made using chicken and bacon instead of having to hunt down Chinese BBQ Pork and peel fresh prawns. Same sauce, same vermicelli noodles, just as delicious. You can make this tonight!

The finished dish photos in this post were taken by Rob Palmer.

Singapore chicken vermicelli noodles

These noodles are a simpler “I can make this tonight!” version of Singapore Noodles, a firm takeout favourite here in Australia. It’s made with yellow curry flavoured vermicelli noodles stir fried with vegetables, egg ribbons, Chinese BBQ Pork (Char Siu) and fresh prawns. It’s fast to make – if you happen to have the pork and prawns on hand. Which I never do.

So here’s a version you can make using more regular weekly grocery items. Bacon, chicken, baby spinach and bean sprouts (useful no-chop vegetables I always have). Plus red capsicum strips and egg ribbons (literally just a thin omelette cut into strips), both of which are Singapore Noodle staples, all tossed in the Singapore Noodle curry flavoured sauce.

Ingredients in Singapore vermicelli noodles

This one’s a great versatile recipe you can make with whatever vegetables you’ve got on hand. I think you’ll also like that there’s a good amount of vegetables in it, so it’s a well-rounded complete meal.

The proteins

A mix of chicken, bacon and egg keeps things interesting. Feel free to change the chicken to another protein. But I really urge you to use the bacon. It adds a great flavour pop that replaces the little bits of Chinese BBQ Pork that you get in traditional Singapore Noodles.

Chicken – I like to use boneless, skinless chicken thighs because they are juicier than breast and tenderloin, though they work just fine too. We only use 150g/5 oz, which is around one large thigh. Don’t forget we have bacon and egg too!
Curry powder and salt – To season the chicken. Simple but never boring, because we get flavour from the sauce too! For the curry powder, you just need the regular kind you get from grocery stores, like Clives and Keens (Australian brands). No need to hunt down an obscure Singaporean curry powder! Avoid hot curry powder – unless you want your noodles spicy.
Bacon – Streaky bacon, for the best flavour. Though lean bacon will work too (we call it “shortcut bacon” here in Australia, the round eye part that’s devoid of flavour – oops, I mean fat 😂).
Eggs – Two eggs which we will use to make a thin omelette crepe which we then slice into ribbons. Signature feature of traditional Singapore Noodles which we’re keeping!

FOR THE STIR-FRIED NOODLES

Vermicelli noodles – The thin white dried “pokey” noodles that are prepared by soaking in hot water. Very common these days, in the noodle or Asian aisle in grocery stores.
Not to be confused with glass noodles / bean thread noodles which are the clear kind (see Glass Noodle Salad recipe for a closer look at these). While you can make this recipe with glass noodles, it is not quite as good because the noodles are so slippery, the sauce doesn’t stick to them very well!
Garlic and onion – Stir fry staples!
Capsicum (bell pepper) – I like the red strips in traditional Singapore Noodles so I kept them for this recipe.
Bean sprouts and baby spinach – “Grab and toss” vegetables that helps make this recipe fast to make while adding more vegetables so it’s a well rounded me. Feel free to use more of either, or substitute with other cook-able leafy greens. Or you could be a real rebel and make the effort to chop some vegetables yourself!

SINGAPORE NOODLE SAUCE

And here’s what you need for the sauce, which is the same as the sauce used in traditional Singapore Noodles.

Soy sauce – Use either light or all purpose soy sauce. But not dark soy sauce – flavour is too strong and the colour is too intense! More on which soy sauce to use when here.
Chinese cooking wine (“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Asian noodles. Without, the flavour is missing something. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic substitute – 1/3 cup (80 ml) low sodium chicken stock. Expect to toss the noodles for an extra minute or two as it will require a little extra time for the sauce to reduce.
Curry powder – Just the regular stuff you get from grocery stores, like Clives and Keens (Australian brands). Avoid hot – unless you want the heat!
White pepper rather than black is the standard in Asian cooking. The flavour is a little fresher than black pepper, and you also cannot see it. Whereas if you use black pepper (which you totally can) you will see little black specks on the noodles.

You just need a curry powder form regular grocery stores in this recipe. These are two popular brands here in Australia – Clive of India and Keen’s.

How to make Singapore Chicken Vermicelli Noodles

As with all stir fries, have all the ingredients chopped and ready to toss into the pan. Because once you start cooking, there is no time to stop!

Soak vermicelli noodles

Prepare the vermicelli noodles per the packet directions. Usually it says to soak in warm or boiling water for 3 to 5 minutes, then drain. Nice and easy!

TIP: Don’t soak the noodles until you’re ready to start cooking. The longer the noodles sit around, the more prone they are to breaking. This tip applies to most noodles.

MAKING THE STIR FRIED NOODLES

Once your ingredients are chopped and measured out, it takes around 10 minutes to cook from start to finish. Nice and fast, as most stir fried noodles are!

Toss the chicken in the curry powder and salt, then set aside. There’s no need to let it marinate because the chicken pieces are so small and each piece is coated in the tasty curry powder.
Mix the sauce ingredients in a small jug.

Egg omelette – First up, make the egg ribbons. Heat a tiny amount of oil in the pan – just enough to spread across the base. Then once hot, pour the whisked eggs in and swirl so it covers the base of the pan. Leave it on the stove until the surface sets but is still a bit wet – it literally takes around 30 seconds.
Egg ribbons – Flip or slide the omelette onto a cutting board. Once it’s cool enough to handle, roll it up like a cigar then slice thinly. Voila! Egg ribbons!

Stir fry – The order in which things are added into the pan is very deliberate! First, the bacon. It needs a head start and also I like to get some of the fat melting into the pan so it flavours everything else. After a minute, add the onion and cook until it’s starting to wilt, about 2 minutes. Then add the chicken and cook until the surface is seared (the inside will still be raw).
Capsicum and garlic – Next, the capsicum and garlic. Cook for 2 minutes, by which time the chicken will be cooked through, the onion is translucent and the bacon is golden. Perfect!

Noodles and sauce – Add (in this order) the baby spinach, bean sprouts, noodles then sauce. The idea being that the noodles weigh the fluffy veg down! Then toss for a good 2 minutes until the sauce reduces and stains the noodles a lovely yellow(y) colour. Heads up – there may be some noodle breakage, with some noodle brands breaking more easily than others. And that’s totally ok.
Egg ribbons – And finally, gently toss through the egg ribbons just to disperse. Then serve!

Today’s photos – shot by Rob Palmer!

Before I sign off, I just want to make mention of the photos in today’s post. The finished dish photos were taken by Rob Palmer who is a professional photographer here in Sydney I have worked with on various projects, including my cookbook. These photos were taken at my house in a make-shift studio we set up for the day.

Getting Rob to take the photos for my website is part of my longer term plan to try to get a better work-life balance. I’ve made no secret of the fact that I’ve been struggling in recent years with my workload as my team, business and activities has expanded. And I am determined to fix it! Life is too short, and I am genuinely worried I will burn out.

There will be a transition period. And I’d always like to do some of the photos because I genuinely enjoy it. But I hope to eventually have Rob taking most of the photos for the website. Plus, we can do more photos with Dozer and I in them!

I’d like to do a bit of a RecipeTin-world update soon, because there’s actually a lot that’s been happening which is why I’ve been publishing less than my typical 3 new recipes a week. So I won’t go into more details today, I’ll sign off here.

For now, please enjoy today’s new recipe! I really hope you try it. It’s a terrific complete-meal stir fry that’s simple to make, with adaptable ingredients and just requires a trip to your everyday grocery store. Enjoy! – Nagi x

Watch how to make it

Easy Singapore Chicken Vermicelli Noodles

Recipe video above. This is just a downright delicious and easy noodle stir fry that channels the flavours of everybody's favourite Singapore Noodles. Same sauce, same egg ribbons, and strips of red capsicum. But with chicken and bacon instead of having to make or hunt down Chinese BBQ Pork and peel fresh prawns! I've also added bean sprouts and baby spinach for extra no-chop veg quota to turn this into a complete meal.

This might not be traditional but it's quick, easy, tasty, and you can make it tonight!

Course Main

Cuisine Asian

Keyword easy singapore noodles, rice noodle stir fry, rice vermicelli, vermicelli noodles

Prep Time 15

Cook Time 10

Servings people

Calories 517cal

Author Nagi

Ingredients

100 g/3.5 oz dried vermicelli noodles (not glass noodles)

Singapore noodles sauce:

3 tbsp light soy sauce , or all-purpose soy (not dark soy) (Note 1)
3 tbsp Chinese cooking wine (Shaoxing wine, Note 2)
3 tsp curry powder (Note 3)
1 tsp white sugar
1/2 tsp white pepper (sub black pepper)

Chicken:

150g/ 5 oz skinless boneless chicken thighs (sub breast or tenderloin), cut in half lengthways then finely sliced into 5mm / 1/5″ strips
1/4 tsp cooking salt / kosher salt
1/2 tsp curry powder (Note 3)

Stir fry add-ins:

2 tbsp plain oil (canola, veg, peanut)
2 eggs , whisked
100g/3 oz streaky bacon , chopped into small pieces
1/2 brown onion , finely sliced
3 garlic cloves , finely minced
1 red capsicum (bell pepper), deseeded and finely sliced
1 very heaped cup bean sprouts (or more leafy greens)
1 very heaped cup baby spinach (or other cook-able leafy greens or more bean sprouts)

Cups – Metric

Instructions

Sauce – Mix the sauce in a small bowl or jug.
Season chicken – Toss the seasoned chicken ingredients in a bowl.
Egg ribbons – Heat a small amount of the oil in a large non stick pan over medium high heat. Pour the egg in a swirl to make a thin omelette. Once the surface is set (literally 30 seconds), slide or flip it onto a cutting board. Cool so you can handle it, roll it up into a cigar then cut into 7mm / 1/3" strips. Separate. Voila! Egg ribbons!
Stir-fry – Heat the remaining oil in the same pan over high heat. Add the bacon and cook for 1 minute. Add the onion and cook until it starts to wilt and the bacon is light golden (about 2 minutes). Add the chicken and cook until the surface is seared. Then add the garlic and capsicum and cook for another 2 minutes until the chicken is cooked.
Noodles – Add (in this order) the baby spinach, bean sprouts, noodles then sauce. Using 2 spatulas, toss well for 1 1/2 minutes or until the sauce stains the noodles. There will be noodle breakage – that's normal.
Finish – Toss through the egg ribbons (gently, just to disperse) then serve immediately!

Notes

1. Soy sauce – Use either light or all purpose soy sauce. But not dark soy sauce – flavour is too strong and the colour is too intense! More on which soy sauce to use when here.

2. Chinese cooking wine (“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Asian noodles. Without, the flavour is missing something. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic substitute – 1/3 cup (80 ml) low sodium chicken stock. Except to toss the noodles for an extra minute or two.

3. Curry powder – Just the regular stuff you get from grocery stores, like Clives and Keens (Australian brands). Avoid hot – unless you want the heat!

4. Leftovers will keep for 3 days in the fridge. Not suitable for freezing.

Nutrition per serving.

Nutrition

Life of Dozer

Ahh, poor Dozer! He’s had a rough week. Rough few months, actually!

In the last week, he’s been to the vet 7 times due to what was finally determined to be acute gastro, though at one stage there was a concern it was a much more serious issue (such as megaesophagus). In the almost 12 years I’ve had him, I’ve never seen him in such distress, pain and not to mention the floods of un-controllable💩 (the words “explosion” and “flood gates” come to mind).

There’s been a handful of midnight hospital visits, a couple of all-nighters, and much time spent trying to figure out food he’ll eat that’s laryngeal paralysis* and gastro-friendly.

Let’s just say canned dog food doesn’t make the cut. I know, I know, no one is surprised!

* This is the condition he was diagnosed with earlier this year in which his larynxes are paralysed which means he is at high risk of food getting into his lungs. This causes lung infections which can be deadly. So he is on a special diet these days.

Canned dog food – hard pass!

Working through the options to see what I can get him to eat!

Another one, rejected

Anyway, in a nutshell, it’s been a rough week for poor Dozer. Well, actually, it’s been 10 days now. He seems to be at the tail end of it now though still not back to his normal self. Right now he’s sitting under the table at my feet, clearly feeling a little nauseous though nowhere near as extreme as it was last week. (He has anti-nausea pills. I skipped this morning thinking he was ok. I’ll be putting him back on them for a while, I think!).

But he is much, much better than he was on the weekend which was pretty horrific. The worst part was seeing him in such pain, finding him curled up in the middle of the night under a bush in the far corner of the garden. I knew something was really wrong. 😢

I’m so thankful he’s feeling better now!

Oh – but finishing with a little fun: here he is in the early stages of his gastro when I resorted to man-buns:

But by the time the weekend rolled around and after the 20th butt wash, we caved and shaved his butt. You don’t need to see a photo of that. 😂

Hope to bring more positive Dozer news in the next post! – Nagi x

The post Singapore Chicken Vermicelli Noodles appeared first on RecipeTin Eats.

Xinjiang Cumin Lamb Stir Fry

Nagi — Mon, 29 May 2023 06:00:00 +0000

A cumin spiced lamb dish might sound totally un-Chinese, but it’s actually authentic and very on-trend! Hailing from Xinjiang province, this Cumin Lamb stir fry is one of the best easy new recipes I’ve tried in months.

Xinjiang Cumin Lamb Stir Fry

New recipes that truly catch me by surprise are few and far between these days. But this one did – and hit it so far out of the park that I declared I must share the recipe “immediately”!

Succulent pieces of lamb generously flavoured with a cumin-sichuan pepper spice mix, golden on the outside and astonishingly tender inside. This is a dish from the Xinjiang province of China where the food is heavily influenced by food of the Middle East, reflecting the predominantly Muslim population. It’s an absolute dead ringer for the ones I’ve had at restaurants, quick to make, and so good I couldn’t stop eating it straight out of the pan.

But what surprised me the most was the ingredients. Everything from the local grocery store.

Even if you are not familiar with Cumin Lamb, if you love Chinese and Middle Eastern food, I guarantee you will love this!

Xinjiang Cumin Lamb backstory – Xinjiang is a province in the north-west of China, situated on the ancient Silk Road that connected China with the Middle East and Europe. With a predominantly Muslim population, the food of Xinjiang is unlike most Chinese food you probably are familiar with. There’s less soy sauce, no pork, and less rice. Instead, think fragrant spices, lots of lamb, flatbreads, skewers, pilafs and richly spiced sauces. Cumin lamb skewers and today’s Cumin Lamb Stir Fry are two signature dishes from the region. Tarim Uyghur in Auburn (Sydney) is highly rated by the community.

Recipe credit: Today’s recipe is adapted from Real-Deal Xinjiang Cumin Lamb recipe from a wonderful website called Omnivore’s Cookbook, one of my trusted sources for authentic Chinese cooking. I made a few minor tweaks to streamline but the flavour is bang on!

Ingredients in Cumin Lamb

Here’s what you need to make this lamb stir fry.

Marinade & spice mix

Lamb & marinade

Lamb cut – I recommend using lamb leg or rump. Good lamb flavour, not too fatty, suitable for quick cooking. More expensive cuts such as backstrap or cutlets are wasted on a stir fry (in my humble opinion) especially given we can tenderise the lamb using the Chinese velveting method (just a touch of baking soda – next point!).
Slow cooking cuts – like shoulder and shank – are a too tough for this recipe (tenderising is not as effective) and most other chops are too fatty.
Baking soda – To tenderise the lamb so it stays beautifully succulent and tender even if it’s kept on the stove for a little longer than ideal. Baking soda is used to velvet chicken and beef in Chinese stir fries too. Tried and loved technique! (Note for velveting-fans: In this recipe we use less baking soda for a larger volume of meat so there’s no need to rinse the baking soda off, you can’t taste it!).
Chinese cooking wine (“Shaoxing wine”) – An essential ingredient for making truly “restaurant standard” Chinese dishes! Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub – substitute with 2 tablespoons chicken stock/broth.
Cornflour/cornstarch – This creates a light coating on the lamb that the spice mix clings to. Some recipes will have you toss the marinated lamb in cornflour. I tried that, and ended with with a gluey mess. It’s far easier to just mix the cornflour in with the marinade – and the end result is practically the same.
Soy sauce – Either light or all purpose soy sauce. But not dark soy sauce – flavour is too strong and the colour is too intense! More on which soy sauce to use when here.
Salt – For seasoning.

Spice Mix

Cumin – LOTS! 2 whole tablespoons!! This is a bold flavoured dish – and true to its name.
Sichuan pepper (pre-ground) – The cool, numbing, almost lemony spiciness of Sichuan pepper that we all know and love is a signature characteristic of this dish! Completely different to the hot spiciness of powders like cayenne pepper.
Usually I’ll urge you to toast and grind your own, for better flavour. But in this recipe, we (Chef JB and I) tried it with freshly ground and pre-ground and honestly, there was no noticeable difference because the cumin and dried chilli are the dominant flavours here. So feel free to use store bought pre-ground – widely available these days in large grocery stores.
To make your own, dry toast whole peppercorns, cool, grind, sift out lumps, then measure out 1/2 teaspoon powder. Whole peppercorns yield just under half in powder, so start with 1 1/2 teaspoons of Sichuan peppercorns.
Substitute with 1/4 teaspoon ground white pepper.
Sugar – Just a small amount, to balance the other flavours. Doesn’t make this dish sweet.

Ground Sichuan pepper

Dried red chillies

For the stir fry

The whole chilli are used for flavour and fragrance, not for eating. They are used in dry form so they are chewy and not very pleasant to eat.

Dried chilli – Asian ones, if you can. But even sub-continent (Indian) chillis or South American chilli will work! As noted above, they are stir fried with the other ingredients for flavour and releasing some heat, but not intended to be eaten. So the exact type and spiciness of the dried chilli is not as important as in other dishes such as Beef Rendang where dried chilli are blitzed into a curry paste.
Ginger and garlic – Plenty, for beautiful aromatics flavour!
Onion – Also for aromatic flavour.
Coriander/cilantro and sesame – Finishes that are tossed in right at the end.

How to make Cumin Lamb Stir Fry

Slices of lamb are marinated for just 30 minutes to tenderise and flavour. The actual cooking part is very quick, as stir fries typically are. Once you start cooking, you’ll be done in less than 5 minutes.

Marinate the sliced lamb with the soy sauce, Chinese cooking wine, cornflour/cornstarch, salt and baking soda to tenderise.
Mix the cumin, Sichuan pepper and sugar in a bowl.
Cook the lamb in two batches in a large non-stick skillet for just 1 1/2 minutes until light golden, then remove. The thin slices do not take long to cook!
Sauté the aromatics – garlic, ginger, onion and whole dried chillies.
Add the lamb back in with the spice mix and toss just to coat the lamb in the spices. It doesn’t need to be cooked.
Toss the coriander/cilantro and sesame in, then toss again just to disperse. Then serve immediately!

You will love how tender the lamb pieces are! We deliberately keep the slices not too thin so you get a nice satisfying bite of lamb. Caramelised on the outside, pink and succulent inside!

How to serve Cumin Lamb

This is a dry-style stir fry, which means it is one of those stir fries that doesn’t come with loads of sauce. Absence of sauce is compensated for with robust flavours in the stir fry, like you find in other “dry” stir fries like Kung Pao Chicken, Thai Cashew Chicken and Crispy Mongolian Beef.

So personally, I’m fine serving it with plain white rice though I think some people would prefer a flavoured rice – because there’s no sauce for rice soaking. And I get it. If you’re in that camp, try it with Fried Rice (or the now infamous Emergency “Dump & Bake” Fried Rice if you don’t have day-old cooked rice), Garlic Butter Kale Rice or Buttered Rice. Supreme Soy Noodles will also be great as a side dish, along with steamed Asian Greens with Oyster Sauce.

Love to know what you think if you try this! I know it’s a little more niche than the usual stir fries I share. So that should tell you it’s extra great!! – Nagi x

Watch how to make it

Xinjiang Cumin Lamb Stir Fry

Recipe video above. A cumin spiced lamb dish might sound totally un-Chinese, but it's actually authentic and very on-trend! Hailing from the Xinjiang province of China, if you love Middle Eastern and Chinese food, you will love this. Bold cumin flavour with tingling "cold" spiciness from Sichuan pepper and earthy chilli flavour (but not spiciness) from the dried chillis.

Spice level – On the upper warm buzz side, but not fiery heat because Sichuan pepper is a different type of spiciness, see note 4.

Recipe credit: Adapted from Real-Deal Xinjiang Cumin Lamb from Omnivore's Cookbook, one of my trusted sources for authentic Chinese cooking. I made a few minor tweaks to streamline but the flavour is bang on!

Course Mains

Cuisine Chinese

Keyword cumin lamb, Lamb stir fry, Xinjiang food

Prep Time 15

Cook Time 8

Marinating 30

Total Time 53

Servings

Calories 358cal

Author Nagi

Ingredients

Lamb & marinade:

500g/ 1 lb boneless lamb leg meat (or rump) , sliced 1/2 cm / 1/5″ thick (Note 1)
1 tbsp soy sauce , light or all-purpose (not dark or sweet)
1 tbsp Chinese cooking wine (Note 2)
1/2 tsp cooking/kosher salt
1 1/4 tsp baking soda , sifted if lumpy (Note 3)
2 tbsp cornflour / cornstarch

Spice mix:

2 tbsp cumin powder
1/2 tsp white sugar
1/2 tsp ground Sichuan pepper (Note 4 to grind your own)

Stir fry:

4 tbsp vegetable oil (or canola, peanut)
1/2 cup dried Chinese chillis , whole, 25-30 pcs (Note 5)
1 onion , halved then sliced 8mm / 1/4" thick
2 tbsp finely minced ginger (~5cm/2″ piece)
5 cloves garlic , finely sliced
1/2 cup coriander/cilantro , roughly chopped
1 tsp toasted sesame seeds

Plain rice , fried rice – more suggestions listed in post

Cups – Metric

Instructions

Marinade – Combine lamb, soy sauce, Chinese cooking wine, salt, baking soda and cornflour in a mixing bowl. Mix well then set aside for marinade for 30 minutes (counter fine).
Spice mix – Mix the ingredients in a small bowl.
Cook lamb – Heat 3 tablespoons of the oil in a large non-stick skillet (30cm/1") over medium-high heat until hot. Add half the lamb and spread out in a single layer. Leave for 30 seconds then, using 2 wooden spoons, toss for a further 1 minute until the lamb is slightly golden. Remove onto a plate then repeat with remaining lamb (you shouldn't need more oil).
Sauté aromatics – Heat the remaining 1 tablespoon of oil. Add the dried chilli, ginger and garlic. Stir for 10 seconds to release flavour, then add the onion. Cook for 2 minutes until the onion just starts to soften.
Spiced lamb – Add the cooked lamb then sprinkle the spice mix over. Toss well to evenly coat.
Finish dish – Add the cilantro, sesame seeds and toss. Serve over rice! (Note: the dried chillies are not meant to be eaten.)

Notes

1. Lamb – Butterflied or boneless lamb leg roast meat is my preferred. Rump is similar. Best cut for lamb flavour, not too fatty, and tenderness (baking soda also plays a part, see below). Other lamb chop cuts will work but are smaller/fattier. Shoulder, shanks and other slow cooking cuts aren’t suitable. Pricey backstrap is wasted on this recipe, in my opinion, unless you can get it very cheap! (Save it for this recipe)

Don’t slice too thinly, you want a bit of bite to the lamb pieces. Also, if too thin, it’s hard to cook to make golden as there’s too many really thin pieces!

2. Chinese cooking wine (“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Chinese dishes. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub – sub with 2 tablespoons chicken stock/broth.

3. Baking soda/bi-carb – Chinese restaurant secret to tenderise meat (called “velveting”). Tried and loved method used by readers for years – see method for chicken and beef for stir fries!

4. Sichuan pepper – Cold spiciness, a bit lemony, rather than hot spiciness you get from normal chilli like cayenne pepper! Usually I recommend grinding your own but in this recipe, pre-ground is just as good. To grind your own, dry toast 1 1/2 tsp, cool, grind, sift out lumps, measure out 1/2 tsp powder.

Substitute with 1/4 teaspoon white pepper.

5. Dried chilli – Any Asian or Indian/sub-continent red dried chillies will be fine here. Primarily used for chilli flavour, sautéed whole, not meant to be eaten. Doesn’t release much spiciness.

6. Leftovers will keep for 3 – 4 days in the fridge. Not suitable for freezing.

Nutrition per serving assuming 4 servings.

Nutrition

Life of Dozer

Many of you inquired about the well being of Geoff* when I moved away from the northern beaches. I’m happy to report he is well, and still receiving a stead flow of meals from us! My assistant still lives in the northern beaches so she takes meals to him and I still go to the dog beach (Bayview) on weekends. He is also very well looked after by other locals. Small token of appreciation for how well he looks after the park for us!

Here he is with his companion, Cubby, yesterday morning (Sunday).

You’d think Dozer would be more respectful given he doesn’t see Geoff every day anymore. But no. Still begging for a little taste of the breakfast I gave Geoff not 5 seconds ago. #Shameless!

* Geoff is a local who lives in his van at the dog park/beach. He has special permission from the council to park there. He looks after the park like its his own backyard which is why it is the most pristine dog park in the whole of Sydney. He wakes up to gun-barrel views over beautiful Pittwater every morning!

The post Xinjiang Cumin Lamb Stir Fry appeared first on RecipeTin Eats.

Vietnamese Shaking Beef

Nagi — Wed, 27 Jul 2022 05:52:26 +0000

This Vietnamese beef stir-fry has a rich and dark sauce that’s garlicky, sweet and salty, with a frisky black pepper bite. A sprinkle of bicarb is a restaurant secret that turns the rump steak into something closer to rib-eye!

Find the recipe on page 100 of Dinner.

This is a cookbook exclusive recipe!

This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code!

Just to explain….

I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀

I’m not just doing this to torture you, I promise.

This page exists to display the how-to video for this recipe which I exclusively created for my debut cookbook, Dinner. Every recipe in the cookbook has a tutorial video. To watch it, you simply scan the QR code with your phone or tablet and it will take you straight to the recipe video like the one shown above!

Curious about my cookbook?

Read the cookbook overview
Browse all cookbook exclusive recipes here
Read the Cookbook Tales. Spoiler alert: there’s A LOT of dirty dishes!! And quite a lot of Dozer. 😂

Stay tuned for more on this page! Some cookbook exclusive recipes will have extra information added as well as extra tips. I am also looking at enabling comments for selected recipes so I can answer reader questions about cookbook recipes. I’m just a little snowed under during this launch period – book tours, getting 131 recipe videos out, launching the book overseas. Please bear with me! – Nagi x (10 October 2022)

The post Vietnamese Shaking Beef appeared first on RecipeTin Eats.

Crispy Salt & Pepper Tofu

Nagi — Sun, 19 Dec 2021 05:03:00 +0000

No deep-frying required! These crispy pan-fried tofu cubes are tossed in a crunchy medley of fried garlic, chilli and green onion and irresistible five spice.

Find the recipe on page 110 of Dinner.

This is a cookbook exclusive recipe!

This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code!

Just to explain….

I’m not just doing this to torture you, I promise.

Curious about my cookbook?

Read the cookbook overview
Browse all cookbook exclusive recipes here
Read the Cookbook Tales. Spoiler alert: there’s A LOT of dirty dishes!! And quite a lot of Dozer. 😂

The post Crispy Salt & Pepper Tofu appeared first on RecipeTin Eats.