Month: March 2015

Watching The mind of a chef on Netflix…

this show is fun.. (some of the animations etc are a bit corny, but the information is good and accurate)

HI! Cooking question: I am looking to make batches of Teriyaki sauce just to have on hand. (I want one that doesn’t taste like Kikoman’s, or I’d probably just buy that). Can you recommend a good starting recipe, since I know most people tweak and personalize it a fair bit?

For the most part, Teriyaki is simply Soy Sauce, sugar and cooking sake.
http://www.taste.com.au/recipes/28337/teriyaki+marinade

So really, for much of it, it’s a matter of adjusting the quantities of each to suit how you want it to taste.

I’ve never really made my own personally, don’t get the chance to do much in that regard at work. 

My Peanut Satay Beef Noodle.

Let’s have a step by step shall we?
Much of this can be  adjusted to taste. I tend  not to measure anything, and just play it by ear.
This should give enough for about 2-3 serves

You’ll want:
½ onion – Sliced
½ Carrot – Jullienne
Capsicum – Sliced
250g beef – sliced
small pack hokien noodles
3-4 cloves garlic – chopped
1 teaspoon crushed ginger
1 tin coconut cream
Crushed peanuts
Peanut butter
Sweet chilli sauce
Sesame oil

Start by frying the ginger and garlic in the oil (if you like, you can add some fresh chilli at this stage.)

Add the beef, cook until it’s sealed.

Add the carrot and onion, cook a further 2 minutes

Add crushed peanuts

Add the peanut butter, sweet chilli sauce, and a dash of soy (I use soy sauce instead of adding salt. so this is purely to taste) lower heat slightly and mix in well.

Add your noodles, Capsicum and any other vegetables you feel like at this point, stir until well mixed.

Add the coconut cream, as well as a touch of water. reduce the heat once more, keep moving it until well combined.

and you’re done 🙂