When I find a duck breast in my fridge I always use this menu. The recipe is from the website here.To get the best result cooking duck breast I always make sure I cook my duck breast perfectly and have enough time to rest it. One of my favourite TV shows, Masterchef, told me that. The recipe might serve duck breast a different way than me. I usually serve with rice as I am a big fan of rice:-) Then I place steamed bok choy along side the duck and rice. That is enough to make your meal look like it came out from the good restaurant.
- 3 – 4 duck breasts – bones removed
- Salt and pepper for seasoning
- 2 oranges – sectioned with the peel cut into thin julienne pieces
- 1/4 cup (60 ml) Cointreau or Grand Marnier
Continue reading “Duck Breast in Orange Sauce” →
I know I like to cook more than write. This is why I haven’t updated my blog for a while, but I have cooked a lot of dishes.
After nearly 9 years of living in Australia, which is a multicultural society, I have cooked and eaten many different cuisines.
The first dish I would like to present is the Malaysian national dish “Nasi Lemak”. This is the dish I always order when I’m at Malaysian restaurant or in Singapore. There are many elements in this dish, including coconut rice, beef rendang curry, deep fried dried anchovies, peanut, boiled eggs and sambal (chilli sauce) I like this dish because the mix of elements on the plate make it feel like you are having a banquet, not just one dish.
Continue reading “The cooking explorer” →
I got this recipe from a cook book. The first reason I’m trying this is because I want to get rid of a can of peaches which has sat in my pantry for a while. If I don’t use the peaches soon they will be thrown in the bin, an experience that may be familiar to you. This recipe looks so easy and simple, and I don’t need to buy anything more. I might say I’m not a big fan of sweets but I love to eat this cake so I warn you, maybe one piece may not be enough.
Ingredients (makes 1 cake)
• 1 1/2 cups self-raising flour
• 3/4 cup caster sugar
• 3/4 cup cream
• 2 eggs
• 1 tsp vanilla essence
• 425g can peach slices, drained and chopped
• 100g packet flaked almonds
Continue reading “Easy and tasty Peaches and Cream Cake” →
An easy meal and one of my favourites (yes, another one :-)) This dish is a fusion with Japanese cuisine, but you can see it a lot in Thailand, mostly using the whole mackerel.
• 2 Salmon fillets sprinkled with salt and pepper
For the sauce
• 6 tbsp soy sauce
• 4 tbsp brown sugar
• 2 tbsp Mirin or rice wine vinegar
• 3 tbsp water
• 4-5 slices of ginger
• A few drops of sesame oil
* Roasted sesame seeds and chopped spring onion for garnish
Continue reading “Grilled salmon with soy sauce” →
The popular Thai menu that is known around the world is called Pad Thai. Most of you will probably know it, by eating it or maybe even cooking it. Pad Mee is slightly different. The term “Pad” in Thai language means stir-fry. “Mee” is a a very thin, round noodle. Many people including me like to pair this dish with Som Tum (Papaya Salad). I thank you to my friend P’ Soraya who has shared this recipe to me. As she came from Southern Thailand this dish will be called “Pad Mee – southern style”.
Continue reading “Pad Mee” →
Charinya’s kitchen proudly presents a new dinner menu tonight featuring duck breast with passionfruit sauce and crushed new potatoes. Special thanks for the recipe from here