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Chicken

In Healthy, Recipe, Salad on
September 13, 2018

Honey Soy Chicken Noodles Salad

I know I said that I’d be posting some more comfort food recipes, but the sudden change of weather meant I had to change my plans. Luckily I had this Honey Soy Chicken Noodles Salad bookmarked since the beginning of winter!

Honey Soy Chicken Noodles, Quick, Simple, Healthy Recipe

I’m not kidding either- am I the only one who always bookmarks dishes when they’re wayyy out of season?
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In Healthy, Recipe, Salad, Vegetables on
May 27, 2018

Raw Pad Thai Salad Recipe

For a dietitian, I don’t talk about nutrition on this blog an awful lot. But when I do it’s almost always about eating more veggies!

You’re probably sick of me going on about it but it’s for good reason. So when I’m choosing healthy lunch options to prepare for the work week, I always make sure I choose recipes that are loaded with veggies- and what better way than to start off with a vegetarian recipe like this Raw Pad Thai Salad?

Raw Pad Thai Salad Recipe

Although I’m not vegetarian or vegan, I’m always quite intrigued by vegan/vegetarian foods. It can be difficult to achieve the depth of flavour that’s often found in meat based dishes, so I find that vegan/vegetarian dishes which work well involve some degree of creativity. This often involves a lot of oils in Asian vegetarian dishes, to impart flavour. But since I’m going for something healthier and lighter as a daily lunch option, veggie options from cafés serve as a better source of inspiration. And with so many vegan cafes which seem to be popping up, there’s no shortage of inspiration!

Raw Pad Thai Salad Recipe Read more

In Asian, Recipe on
March 2, 2016

Satay Chicken Skewers

I’ve been reading a few of my older blog posts recently, and have come to realise that my blog posts seem to be getting shorter and shorter these days. Partially because I’ve gotten lazier (does anyone read those super long posts anyway?) and partially because I’ve got less to ramble about these days.

Oh. And because I take less photos so there’s less space for all the words. Strange reason but true!

I was meaning to take a couple more photos of these satay chicken skewers, but after all the effort skewering the meat (it was the most time consuming part) and then cooking them, I really didn’t want to waste time on a nice photo only to have them go cold.

Satay chicken skewers are always a favourite when we eat out but we’ve never made them from scratch at home- it’s surprisingly easy (don’t let the long list of ingredients daunt you!) and well worth the effort. The marinade and sauce make the kitchen smell amazing during preparation, and you’ll be rewarded with amazingly tasty skewers at the end of it!

Satay Chicken Skewers Recipe
Recipe adapted from Not Quite Nigella

Satay Chicken:
1 kilo/2 pounds chicken thigh fillet
1 onion, peeled
5 cloves garlic, peeled
1 stalk lemongrass, sliced
3 tablespoons sugar
1/2 cup crunchy peanut butter
1 teaspoon salt
3 tablespoons curry powder
Bamboo skewers, soaked in water for 30 minutes

Sauce:
oil for frying
5 cloves garlic, peeled
3 onions, peeled
2 stalks lemongrass, sliced
600g crunchy peanut butter
1/2 cup toasted sesame seeds
small cube of shrimp paste (about 1x1cms)
1/8 cup tamarind juice
dash of coconut milk
1T fish sauce
1/2 cup sugar
2 teaspoons salt
5 cups water
3 tablespoons curry powder

  1. Cut the meat into cubes. Blend the onion, garlic and lemongrass together until fine. Place in a bowl or container with the sugar, peanut butter, salt and curry powder. Mix the meat into the marinade and place in the fridge for 3-4 hours or overnight.
  2. Thread onto the bamboo skewers and grill under a hot grill until done.
  3. To make the sauce, blend the garlic, onions and lemongrass together. Put a wok or large saucepan on and add some oil. Fry the shrimp paste, breaking it down into the oil with the wooden spoon or spatula. Then add the blended garlic, onion and lemongrass and fry until fragrant.
  4. Add the curry powder and stir until fragrant. Then add the peanut butter and sesame seeds. Add the tamarind juice, coconut milk and fish sauce and the water one cup at a time stirring until combined. You may only need 5 cups, just stop adding the water when it reaches the consistency you want. Add the sugar and salt to taste. Serve with the satay sticks.
In Australia, Burgers, Dining, Lunch, Travel on
August 11, 2015

Travel | Broken Hill: Hocko’s Chicken Shop

 
We’d been given a little town tour by the uni on our arrival to Broken Hill, some 5 week ago now, and had driven past this cute little corner takeaway store. It’s called Hocko’s Chicken Shop, but we had misread it to be Hocko’s Chicken Soup so when we rocked up on a cold day expecting some warm chicken soup, we were a little surprised to when we read the menu. 
 
There’s no chicken soup in sight, but there is plenty of fried chicken and burgers which sounds just as good!
The Outback Burger ($6.95)
 

We’d eaten not too long ago, so decided to share a burger, and the ‘Outback burger’ seemed so fitting seeing as we were in the outback! 
 
We’re glad we decided to share as it’s quite a filling burger, with a big slab of fried chicken breast in the middle, deep fried til golden brown and impressively crispy. There’s also plenty of filling between the toasted bun, with smoky bacon, cheese, tomato, beetroot, lettuce and bbq sauce. 
 
And it’s every bit as tasty as it looks!
 
Chips and Gravy (Lge $5.95)
 

And you can’t have a burger without chips so we order a large chips and gravy, which is deep fried to order so it’s very hot and crispy. We’re quite fond of the gravy also, and we’re glad they’ve given us a pretty generous serving!

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Travel | Broken Hill: Tydvil Bistro

 
There isn’t a great lot of places open at night in Broken Hill- the pubs are really the only the place to go. We’d been to Tydvil Hotel previously with friends for drinks but spied the waffles from the bistro at the last minute and decided to go for some waffles instead of a drink- and they were so good we decided we’d come back for a proper meal!
 
Tydvil bistro is a small dining area next to the pub. It’s nicely set up, but like any pub bistro the service is minimal- grab a table, grab some menus, order at the counter and wait for your food to come. They specialise mostly in steaks and schnitzels, with a complete menu dedicated to schnitzels and various toppings you can add on top. 

 

 Chicken Schnitzel with King Avocado ($23.50)
 

Seeing how popular the schnitzels were, we decided to get one each. The basic chicken schnitzel is $19.50 and comes with gravy and a side of chips and salad or roasted vegetables. But of course, we don’t want to boring like that so we choose from their 20 or so different toppings available.

 
It’s not everyday that you eat schnitzel with avocado so we try the King Avocado topping ($4). It bears a startling resemblance to a Hawaiian pizza, with a topping of not only avocado, but also bacon, pineapple, sour cream, sweet chilli sauce and melted cheese. And it makes for a rather large serving size too!
 
Because there is a heap of topping, you don’t really notice the avocado but the combination of all the flavours is quite tasty. We do find it rather salty though, as the bacon, cheese and schnitzel are all quite salty themselves! 
 
Chicken Schnitzel with Chef’s Special ($27.50)
 
And how can one pass a topping named ‘Chef’s special’? 
 
It’s a tasty combination of squid, chilli, lime and cherry tomatoes in garlic and white wine sauce. The sauce goes quite well with the perfectly cooked squid, with a slight zing of lime making it taste rather fresh. It does however, taste a little odd with the schnitzel as the heaviness of the schnitzel contrasts greatly with the lightness of the sauce. 

 

Belgian Style Waffle ($10)
 
There’s no dessert menu, but there are three different waffle flavours scribbled on the blackboard behind the counter. We’d tried (and loved) the strawberry and banana version last time, so we decided to go with the English Toffee variant this time, which comes with almonds, cashews and salted caramel. 
 
Be prepared to share, as their waffle portions are rather large, with three big scoops of ice cream. The waffle is nice and crispy, and we love the sweetness of the English toffee as well as the crunch of the nuts. Definitely a very satisfying way to end a meal!
 

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