Chicken noodle soup is one of my great loves in life, and this Vietnamese pho is right there at the top of the list. It’s a lot quicker and easier to make than the beef version, but still full of flavour and soul-enriching goodness. You’re going to love it! Vietnamese Chicken Pho 1 onion, skin on, halved 4cm (2 inch) piece of ginger, skin on, halved 1 cinnamon stick...
Sometimes it’s the simple things in life that are the best. Case in point: this 5-ingredient miso broccoli orecchiette, a gloriously good pasta dish that’s silky smooth, savoury and only takes minutes to make. Add a sprinkle of chilli flakes on at the end if you a) want to up it to six ingredients and b) feel like a little spicy kick. 1 small head of broccoli, cut into small florets, stalk trimmed and finely diced...
This quick and easy Thai stir-fry is packed full of crunchy fresh vegetables and is ideal to rustle up on those busy weeknights. My Marion’s Kitchen meal kit makes the process even simpler! 1 x Marion’s Kitchen Cashew Chicken , which includes: – STIR-FRY SAUCE – CASHEWS – BABY CORN 1 tbsp vegetable oil 1 onion, sliced 400g diced chicken 1 capsicum, seeded and cut into strips 1 bunch asparagus, trimmed and cut into bite-sized batons...
Black pepper beef is a total takeout classic, but it’s often a sad affair thanks to tough meat, insipid sauce and soggy vegies. My spin is infinitely better, with its tender, luscious, savoury goodness. A Chinese recipe to treasure. 500g (1 lb) chuck steak (aka gravy beef) 2 tbsp vegetable oil 1 onion, cut into wedges 3 garlic cloves, roughly chopped 2 small capsicums (bell peppers), deseeded, cut into bite-sized pieces...
Cabbage is far from boring – it’s actually one of my favourite vegetables. This simple side dish recipe gets things nice and charry but also braised with a little bite. It’s one tasty way to embrace greens, plus pairs exceptionally well with a spicy meat dish. 1 tbsp vegetable oil ½ small green cabbage, core removed, cut into large wedges pinch of salt pinch of sugar 5 garlic cloves, roughly chopped...
My homemade better-for-you honey chicken does away with heavy, stodgy batter, and instead delivers a light, crispy, sticky texture you’ll love. The secret behind the flavour sensation? The next-level marinade Chinese Honey Chicken 600g (1.3 lb) chicken breast, cut into roughly 3cm cubes ½ cup chicken stock 2 tbsp Chinese shaoxing wine* 2 tbsp white vinegar 3 tbsp honey 1 tbsp light soy sauce 1/4 cup sugar 2 garlic cloves, finely chopped...
This spicy Thai soup is so full of flavour, it’s no wonder it’s a restaurant favourite. With chilli, lemongrass, lime leaves and galangal to add aroma to the broth. Toss in some prawns, tomatoes and mushrooms to add depth of flavour. Best of all, this soup is ready to serve in just a few minutes, for a quick midweek meal or a light weekend lunch. Classic Tom Yum Soup 3 birdseye chillies, roughly chopped...
This crispy pork hot and sour soup is my kind of meal-prepping: using a piece of leftover pre-cooked roast pork, then turning it into this rich and deeply comforting dish. It’s an ideal starter or appetiser, light lunch or dinner… and you could even take it to work to reheat there or freeze your leftovers (again!). Crispy Pork Hot & Sour Soup 300g Classic Crispy Pork Belly 1.5 litres (6 cups) chicken stock...
Make yourself a batch of this homemade Chinese five spice – so much more fragrant than the store-bought version! To get the best flavour from this dried spice combo, try and use it within a year. 7 whole star anise 1 stick cinnamon, broken into small pieces 12 whole cloves 1 tbsp whole fennel seeds 1 tbsp whole Sichuan peppercorns Place the star anise, cinnamon and cloves in a dry frying pan over medium-high heat and cook, stirring and shaking the pan, for 4-5 minutes or until fragrant and just starting to smoke....
Angostura’s secret blend of botanicals and slight sweetness turns a classic chicken recipe into the ultimate spicy, salty, citrussy and floral roast chicken, but – you know me – with a Thai twist. Pair these succulent chicken pieces and their lip-smackingly sticky glaze with fresh leaves and rice, then tuck into the perfect weekend entertainer. In collaboration with Angostura Bitters 4 x chicken Marylands, cut in half to form 8 pieces...
These Singapore noodles are the ultimate family dinner for both little and big kids – and they’re made even easier thanks to my new Marion’s Kitchen Singapore Noodles meal kit! Just spice it more or less with curry powder to get it how you like it, then add your favourite vegetables and protein (I like a combination of pork and prawns). A stir-fried noodle recipe you’ll have on repeat… it beats the takeout any day....
Mayak eggs are soft and jammy Korean marinated eggs that are soaked in a delicious soy sauce, sesame and chilli sauce marinade overnight. They’re so good, their name actually translates to “drug eggs”… probably because they have such an addictive taste! 6 eggs, room temperature steamed rice, to serve Marinade: 1 red chilli, finely chopped 1 green chilli, finely chopped 3 garlic cloves, finely chopped 1 tbsp toasted sesame seeds...
For your next weekend baking project, try this retro and classic pineapple upside-down cake with a sweet caramel topping, pineapple rings and pops of cherry. Rich, buttery and perfect for your next morning tea. vegetable oil spray, for greasing 1 x 400g (14 oz) tin pineapple slices 7 x maraschino cherries, stems removed Caramel 70g (2.4 oz) unsalted butter ¾ cup soft brown sugar 2 tsp vanilla bean paste...
The combo of your favourite san choy bow filling in crisp-fried spring roll wrappers is great for a starter, a snack or to hand around at your next party. Marion’s Kitchen San Choy Bow kit makes the prep super easy, too. San Choy Bow Spring Rolls Marion’s Kitchen San Choy Bow , which includes: – VERMICELLI NOODLES – SAN CHOY BOW SAUCE – WATER CHESTNUTS – CRUSHED PEANUTS 1 tbsp vegetable oil...
You might think pork belly is a cut that needs to be cooked for a really long time but – truth bomb – it really doesn’t. Prep it the right way and it’s actually perfect for a midweek meal, as is the case with this Sichuan chilli pork belly recipe. Tongue tingling. Sense awakening. All the helpings, plz. 2 tbsp vegetable oil 400g (14 oz) pork belly, cut into roughly 3cm (just over 1 inch) cubes...
Sink your claws into juicy and sweet grilled crab, barbecued to perfection and then coated in a lip-smacking black pepper sauce. Nothing quite says ‘summer’ like it. Singapore-style Grilled Black Pepper Crab 4 blue swimmer crabs , cleaned and cut into pieces 2 tbsp vegetable oil 6 garlic cloves, finely chopped 1 tbsp finely chopped ginger ¼ cup oyster sauce ¼ cup soy sauce 1 tbsp sugar ¼ cup chicken stock...
How to make a tonkatsu even better? Make it spicy! These pork cutlets are both fiery and fabulous. Spicy Pork Tonkatsu 4 x 150g/5.3 oz boneless pork shoulder fillets 1 cup plain flour 2 eggs, lightly whisked 2½ cups panko breadcrumbs vegetable oil for frying finely shredded cabbage, to serve chilli flakes, to serve (optional) salt Marinade: ¼ cup gochujang 1 tsp chilli flakes (or to taste) 1 tsp chilli powder (or to taste)...
Make way, standout sandwich coming through! My version of the Vietnamese street food snack combines sweet, sticky pork belly with pickled carrot and crunchy bread. Banh mi really is the king of sarnies – pure delight in every bite! Sticky Pork Belly Banh Mi 4 crusty white long bread rolls, split in half length ways 100g (3.5 oz) pork, duck or chicken liver pate 1/3 cup whole-egg mayonnaise 1 small Lebanese cucumber, sliced into batons...
Sweet and sour chicken is a classic, but Marion’s version is lighter, fresher and super awesome! Simmer up the sticky sweet and sour sauce, then coat the chicken in flour and deep-fry for a light crunch – not a really heavy batter. Fresh tomato and onion complete this tasty dish. Sweet & Sour Chicken 500g (1 lb) chicken thigh fillets, cut into roughly 3cm cubes 1 tbsp light soy sauce...
I love these mini morsels as a party snack… and I love the fact I can make them ahead even more! You can store the uncooked prawn toasts in the fridge for up to a day, or if you’re really prepared you can freeze them for up to a month. How’s that for planning! Thai-style prawn toast 350g (12 oz)) peeled and deveined prawns 150g (5 oz) diced firm white fish e....
