All posts tagged: homemade

Arroz Caldo for two.

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It’s been a month since we got back from the Philippines and winter has landed heavily on New Zealand. I’ve pulled out my old winter coat and I’m wrapped in my biggest scarf. I’m contemplating new slippers. Is two pairs of slippers really enough? All I want is comfort food. I love comfort food. If I could figure out how to make a living devouring the world’s comfort foods, I would be in heaven. One comfort food that I grew up with is congee. Rice porridge. Placed somewhere between soup and risotto, it’s a bowl of steaming goodness. My Cantonese parents made congee when we were sick or just needed comfort. Congee was brought to the Philippines by Chinese migrants, where the locals tweaked it and gave it a Spanish name: Arroz Caldo. ARROZ is “rice”, CALDO is “hot” and this tricked up relative to congee was on my list of dishes to try. Many parts of the Philippines serve a yellow-hued Arroz Caldo (coloured with safflower) however, we visited the Visayas where they serve …

Vietnamese Shaking Beef

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It’s been a minute since The Koala and I visited Vietnam. We visited in January 2011, completely unprepared for the winter. We got off the plane in the early, early hours of the morning, were accosted by motorcycle drivers, dropped our bags off at our hotel and went in search for our first meal on foot. We happened upon a little noodle shop that was packed first thing in the morning. We figured that any place that was packed with locals for breakfast would be a good bet. Once we were seated, we realised the shop only sold eel. Options included fried eel, eel soup, eel noodles or eel porridge. Every item on the menu was under $2NZ. And that’s how we ended up eating eel for our first meal in Vietnam. We couldn’t speak a lick of Vietnamese but we got through our trip by pointing and our drawing skills helped us out more than once. Still, we made some incredible food memories and I still think fondly upon the Vietnamese way of cooking and eating. …

“Shrimp grits” Congee

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“Shrimp grits” congee 15 mins prep  |  45 mins cook Difficulty: Easy  | Serves 4 Ingredients 1 cup long grain rice, washed 3L water or stock 2 tablespoons butter 400g peeled prawns 5 cloves garlic, chopped 2 tomatoes, sliced A thumb size piece of ginger, cut into batons 1 spring onion, thinly sliced Optional: hot sauce Garnish: chopped coriander Preparation Place rice and water in a saucepan and bring to boil. Turn down to medium and partially cover with lid so that steam can escape and it doesn’t boil over. Cook for 30-45 minutes until the consistency of porridge. Stir every now and again to prevent grains sticking to the bottom of the pot. Add more water if the porridge is looking too thick. The congee is done when you can see that the individual rice grains have broken down into soft flakes. Season with salt to your taste, remove from heat and divide into serving bowls. While the congee is cooking, make the topping. Melt butter in a frying pan. Add the prawns, garlic, …

Bao Chicken Bao Bao

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This post was made possible thanks to the Best Burger Truck which is trucking through the North Island giving away Beef & Cheese Sliders and Thai Chicken Sliders made with Best Foods Mayo. I have been enjoying Best Foods Mayo since I was a teenager because it is the creamiest, tastiest mayo. I distinctly remember me and my friends being obsessed with this mayo in high school and I have bought it ever since. One thing I was pleased to learn is Best Foods use 100% cage-free eggs in all their products. Winning! The Best Burger Truck recipes have been created by brand ambassador Jo Wilcox, who has worn many different hats including Chef, Food Editor and Food Stylist. To tuck into on these complimentary sliders, simply turn up at the locations in Auckland, Hamilton and Wellington listed below. If you can’t make it to one of these events, make your own sliders at home by following the 5 recipes found here. Best Burger Truck will be in… Auckland Friday 28 April, 5pm-8pm at Basement …

Wedges Are Friends With Homemade Burgers

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  As much as I like fast food, homemade burgers with real beef patties you have formed yourselves are world apart. Every time we make burgers (and it’s becoming quite a regular occurrence) we manage to find this and that in our fridge until the burger becomes a towering monstrosity. So this time, even though I thought we had virtually nothing, there was still cheese to be melted, an onion to be sliced and fresh rocket from the garden. Not a towering world wonder, but still mighty good. With plenty of practice, I’ve perfected oven baked wedges. These are a perfect friend for your homemade burgers. Oven Baked Spicy Wedges Ingredients 3 large potatoes 1 tablespoon oil 1 tablespoon flour 1 tablespoon chili seasoning* (Mild, try 2 tablespoons for medium) Salt Pepper Preparation  Pre-heat oven to 200°C / 390°F.  Cut potatoes in half lengthwise and then into quarters and then eighths. All lengthways. You know, like wedges.  Place in a clean, airtight plastic bag.  Add all the other ingredients, twist the top tight and give …