Weekly Menu 2nd October 2016



Pad Siew – I only make this when I can get my hands on fresh rice noodles, I pick them up from my local Chinese supermarket.

Drunken Pulled  Pork – I wanted to make Tomatillo Pork but apparently Brisbane is having a Tomatillo shortage so I had to come up with a Plan B for my pork shoulder. I’ll be serving it in corn tortillas with different salsas.

Quesadillas – Using the leftovers from the Drunken Pulled Pork..

Duck Fried Rice – Classic Fried rice with Chinese roast duck as the protein. I like to render the fat from the duck first and then cook the rice in it.

Beer Chicken + Bean Gratin – I always double the sauce for the chicken because it’s so tasty with the gratin.


Weekly Menu Saturday 13th August 2016


Pad Siew – Fresh rice noodles stir fried to perfection and (in my case) covered in kecap manis.

Korean Fried Chicken + Tofu Bulgogi – It’s my first time cooking this chicken and I am PSYCHED!

Ham Sammich – You don’t need me to tell you how to make a ham sammich but I would highly recommend using Turkish bread and lots of condiments.

Karaage Teriyaki – Japanese fried chicken covered in teriyaki sauce, add a drizzle of Japanese mayonnaise, toasted sesame seeds and spring onions.

Mexican Chicken – I usually serve this with guacamole, capsicum and red onion.

Yachaejeon (Vegetable Pancake)

photo 1

Sweet pancakes have never really been my jam (they make feel like I’m eating that flour and water paste we used to paper mache with as kids?) but after my first encounter with the Korean savoury pancake I was smitten. As well as being delicious, it also doesn’t require any specialty ingredients which makes it a great last minute addition to dinner if more people turn up than you expected. I just realised that maybe the general population wouldn’t consider dried shiitake mushrooms a pantry item but most Australian supermarkets stock them on the regular so they shouldn’t be too hard to find. These pancakes can be a starter, a snack or a side dish so I guess you could say they’re the Hugh Jackman of the pancake world.

You can really make this pancake with any vegetables, use it to clear out your veggie draw at the end of the week.

Yachaejeon (Vegetable Pancake)

1/4 cup sliced dried shiitake mushrooms

1 medium carrot, grated

1 spring onion, finely sliced

In a heat-proof bowl cover the mushrooms with boiling water, allow to soak for 15 minutes.

Drain completely and squeeze out as much water as possible.

Roughly chop.


1/2 cup plain flour

1/2 cup water

1/2 tsp salt

2 tbsp vegetable oil

1 tbsp sesame oil

In a medium bowl whisk together the flour, water and salt until smooth.

Stir in all the prepared vegetables.

Place a large circular pan on medium-high heat and add vegetable oil.

When the pan is hot pour in the batter and spread thinly into a circle.

Cook for 1 minute then drizzle sesame oil around the side of the pancake.

Tilt and shake the pan to evenly spread the oil under the pancake, cook for another minute (press down the pancake with a spatula to help it get crispy).

Flip the pancake and drizzle more oil around the pancake if the pan seems dry.

Cook for 2 minutes, continue to shake the pan.

Have a peek under the pancake and when you are happy with the level of crispiness slide it onto a serving plate and eat wih dipping sauce.

Dipping Sauce:

2 tbsp soy sauce

1 tbsp white vinegar

1/2 tsp sesame oil

Mix all the ingredients together in a small bowl.