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- 800g skinless chicken breast, cut into bite-size pieces
- 2 tablespoons Asian fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon raw sugar
- 2 tablespoons canola oil
- 3 spring onions, thinly sliced
- 4 cloves garlic, finely chopped
- ¼ teaspoon chili flakes
- 1 cup small basil leaves
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- 3-4 lbs skinless chicken
- 2 medium onions
- 4 large celery
- 1 tablespoon ground pepper
- 1 tablespoon salt
- 2 turnips
- 2 parsnips
- 1/2 cup fresh parsley
- 1 leek
- 3 large carrots
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- 400g can chickpeas
- 410g can tomatoes, chopped
- 2 rashers bacon
- 2 cloves garlic, crushed
- 1 onion, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 500ml chicken stock
- salt and pepper
- juice of 1 lemon
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- 150g firm silken tofu
- 500g choy sum, trimmed
- 2 tablespoons finely chopped fresh chives
- 190g can water chestnuts, rinsed, drained, chopped finely
- 2 fresh long red chillies, chopped finely (remove seeds if you don’t like heat)
- 30 wonton wrappers
- 1 litre (4 cups) vegetable stock
- 1 litre (4 cups) water
- 10cm stick fresh lemon grass (20g), chopped coarsely
- 2cm piece fresh ginger (10g), chopped coarsely
- 1 clove garlic, quartered
- 2 kaffir lime leaves
- ¼ cup (60ml) light soy sauce (ensure not too salty)
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- 200g spaghetti or tagliatelle
- Olive oil cooking spray
- 1 medium zucchini
- 1 medium onion (preferably Spanish)
- 3-4 roma tomatoes (diced)
- 1 heaped tbsp chopped, pitted black olives
- 95g canned tuna in sweet chilli sauce
- 1/2teaspn chilli flakes
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- ¼ cup (90g) honey
- ¼ cup (85g) tamarind concentrate
- 3cm piece fresh ginger (15g), grated
- 2 cloves garlic, crushed
- 800g pork fillets
- 100g watercress, trimmed
- 1 medium red onion (170g), sliced thinly
- 2 lebanese cucumbers (260g), seeded, sliced thinly
- 1 medium yellow capsicum (200g), sliced thinly
- ½ cup (75g) roasted unsalted cashews
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- 2 150g red snapper fillets
- 1 tbsp red curry paste
- 1 cup light coconut milk
- 1 cup sliced shiitake mushrooms
- 1 small head bok choy
- 1 tsp brown sugar
- Juice of one lime
- 1 tsp canola oil
- Salt and pepper to taste
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Read more »INGREDIENTS
- 1 lb tuna, cut into 4 pieces
- 2 medium garlic cloves, pressed
- 2 tablespoons finely grated lemon rind
- 3 tablespoons fresh lemon juice
- 2 tablespoons finely minced fresh sage
- 1 tablespoon finely minced fresh parsley
- 1/4 cup chicken broth or vegetable broth
- 1 pinch red pepper flakes
- salt and black pepper
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