Whoever invented XO sauce is trolling everyone because it doesn't have XO cognac and nor is it a sauce. It's a relish. But it is amazing with seafood!
XO Sauce Prawns with Finger Lime
Xinjiang Cumin Lamb Skewers
Just over four years ago at the tail-end of an Australian summer and before the world went into COVID-19 lockdown, my friends, Susan and Jono, invited us to a birthday party at their house. They served us Xinjiang cumin lamb skewers all afternoon and late into the night. I had never eaten that much lamb … Continue reading Xinjiang Cumin Lamb Skewers
One-pan pork and creamy mushroom
I'm a sucker for a creamy mushroom sauce and this one-pan pork dish is perfect! You can use whatever cut of pork you like (I like it boneless) and adjust your cooking time accordingly. I used a pork tenderloin which I sliced into 1cm thick pieces. You can also have it with whatever sides you … Continue reading One-pan pork and creamy mushroom
Beef Burgundy (Bourguignon)
I've had plenty of beef burgundy (bourguignon) in the past. Most were not very notable. However, the first time I had a really good one was in Melbourne. It was a cold and rainy day and there was some kind of event at Healesville Zoo. There were food trucks and music and it was also … Continue reading Beef Burgundy (Bourguignon)
Thai Prawn Glass Noodles
The first time I tried this Thai prawn glass noodles dish was just earlier this year when we went to Thailand. It was our first overseas trip post-Covid and one of my brothers took us out to a famous seafood restaurant, Somboon Seafood. Such was its popularity that it's actually a chain restaurant so there … Continue reading Thai Prawn Glass Noodles
Steamed black pepper crab
Black pepper crab is traditionally fried before being tossed in this wonderfully fragrant sauce. As much as it's still absolutely delicious, I don't like how oily it makes the dish overall. I prefer it to have a similar sauciness to a sweet chilli crab dish instead of this dry, oily concoction. Maybe not as drowning … Continue reading Steamed black pepper crab
Burmese pork curry with pickled bamboo shoots
This is probably my favourite Burmese pork curry mixed with the tang of pickled bamboo shoots. There's a slight pugent smell to the bamboo shoots, which my 6 year old daughter complains of although she has tolerated it a little more in recent times. You can make this pork curry with any cut of pork … Continue reading Burmese pork curry with pickled bamboo shoots
Burmese popiah (fresh spring rolls)
My mum used to make this basic popiah quite often because it was one of my dad's favourite dishes. The irony was that although he loved this dish the most, he was also the worst at wrapping. He preferred eating the filling with a spoon and simply biting off the wrapper. This, my friends, is … Continue reading Burmese popiah (fresh spring rolls)
Burmese beef curry
Burmese beef curry is one of my husband's favourite dishes. He can eat several serves of this in one sitting. You can use whatever type of cut you like but the best is using brisket off-cuts from my husband's smoking sessions. It has the perfect balance of meat and rendered fat with the tomatoey base … Continue reading Burmese beef curry