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Tank Noodle

Go there


Yum !

Come to think of it, #93 HOT & SPICY “HUE” TRADITIONAL RICE NOODLE – the Pork blood one is also really tasty

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Pineapple Habanero Hot Sauce

Shout out to the original guide I used here - thanks Mark Slater.
I changed the amount of pineapple and the habaneros, since I was 
trying to make this relatively accessible for people at work.


  • 1 Pound Carrots
  • 2 Shallots
  • 4 Cloves garlic
  • 5 Limes
  • 1½ Cups Apple cider vinegar
  • ½ Cups Brown sugar
  • 2 x 20 oz cans pineapple (from 2×14 oz)
  • 24 Habaneros (from 30 – I only use 6 of these fully – the rest were deseeded)
  • 2 Tablespoons Olive oil


Take all the carrots and wash them well (I kept the skin on for the vitamins)

Use food processor to finely shred.

Finely dice the shallots and garlic

Saute the shallots and garlic in the olive oil on medium heat for a few minutes

Add the pineapples including juice

Add the juice of the 5 limes

Add the apple cider vinegar, sugar and habaneros

Cook over medium heat for around 20 minutes

Let cool for around 1/2 hour (so you aren’t putting boiling hot mixture in blender)

Blend in blender until it reaches a smooth consistency

Bottle for later use

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Pork Satay


  • 750 grams of pork fillets
  • 2 small onions diced
  • 3 large red chillies, finely diced
  • 2 cloves garlic, finely minced
  • 1 teaspoon lemon juice
  • 3 teaspoons soy sauce
  • salt to taste
  • a little peanut (or other) oil


Blend all ingredients (apart from pork) to make a marinade

Cut pork into small cubes

Stir meat into marinade ensuring all meat is well coated

Leave marinading overnight

Next Day:

Soak skewers in boiling water for 15 minutes

Thread meat onto skewers

Cook on BBQ, hot plate or hibachi


Take the remains of the marinade and reduce to remove water from the onions

Once reduced mix with Satay paste

Serve on top of skewers

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Satays Part II

Satay Ayam


  • 750 grams chicken breasts
  • 2 red chillies
  • 2 medium onions diced
  • 1 clove garlic – finely diced
  • 3 teaspoons ginger – finely diced
  • 2 tablespoons lemon juice
  • 1.5 teaspoons salt
  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons Sesame oil
  • 2 tablespoons palm sugar
  • 1/2 cup thick coconut milk


Blend all ingredients except chicken and coconut milk to form a marinade

Cut chicken up into cubes / slices

Stir chicken into marinade and ensure meat is well coated

Leave marinading overnight

Next Day:

Soak the skewers in boiling water for around 15 minutes

Thread meat onto skewers

Pour left over marinade into a saucepan

Cook to remove some of the water from the onions

Add coconut milk and simmer over low heat until smooth and thick

Cook on BBQ, Hot Plate or Hibachi and eat with the above sauce

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Satays Part 1

Chicken Tikka


  • 500 grams Chicken Breasts
  • 1 medium sized onion
  • 1 clove garlic
  • 2 teaspoons finely chopped ginger
  • 2 tablespoons lemon juice
  • 1 teaspoon ground corriander
  • 1/2 teaspoon ground cummin
  • 1 teaspoon garam masala
  • 1/2 teaspoon Madras curry powder
  • 3 tablespoons yoghurt (natural full fat)
  • 1 teaspoon salt
  • 2 tablespoons finely chopped fresh mint


Blend all ingredients to form a marinade

Cut chicken into small cubes or slices

Stir chicken into the marinade making sure the meat is well coated

Leave to marinade overnight

Next Day:

Soak skewers in boiling water for around 15 minutes

Thread the meat onto skewers

Cook on barbecue, hot plate or hibachi

Greg’s addition:

Take the left over marinade and reduce over heat

Once you’ve removed the water from the onion, add satay sauce to mixture.

Mix and serve on top of the satays

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Sri Lankan Fish Cutlets

I’ve loved these things for years – whether its in the cutlet form or in a Patty/Samosa Style.

I was wondering if this recipe could live up to my memories of these but it turns out it could!

Just make sure that for a true SriLankan flavour, when it mentions LOTS of pepper – take what you first thought of as “lots” and at least triple it…

Tasting is your friend here – it should be spicy (or preferably extremely spicy) with pepper.

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Sausage Rolls


Ok, so if you’re Australian, you’re sure to know what sausage rolls are and have an opinion on who’s are best.

The recipe I tried from here results in a nice smoky flavoured sausage roll that I thought had good flavour. I will say though that I changed the 100% lamb to 75%:25% Lamb to Pork due to the fact that the lamb mince I could find in the US here at Whole Foods seemed to have a very low fat content.