- 1 nest medium egg noodles
- 2-3 slices leftover rare roast beef
- 2 tbsp sweet chilli sauce
- 1 tbsp light soy sauce
- 1 tbsp white wine vinegar
- 1 tbsp runny honey
- 1 tbsp freshly chopped coriander
- Add the nest of noodles to boiling water and cook for 3 minutes, or according to the packet instructions. Meanwhile mix together the sweet chilli, soy, vinegar and honey in a bowl.
- Drain the noodles and add the beef. Return the noodles to the saucepan and add the sauce mixture, heat over a medium heat, stirring to combine for a further 30 seconds. Top with the chopped coriander and serve.
A Totally Delicious Asian Treat
Guest Post by Kendra Thornton – Maui Onion & Sesame Seed Crusted Ahi Tuna
Just thinking about it now, I wish I could go back and have it again, but luckily for me, I discovered how it’s made and am able to replicate this meal back in my home in Chicago. It serves as a fabulous exotic Asian meal that is always a hit at dinner parties. I’ve done it once for some friends here on the east coast, and I’ll be doing it again soon and wanted to share with you how it’s made.
2 Ahi tuna steaks, about 5 cm thick
350ml of dehydrated crushed onions
475ml chopped onions
45ml of olive oil divided
15ml raw sesame seeds
240ml jasmine rice
15ml minced shallots
15ml unsalted butter
480ml fish stock
1 vanilla bean
240ml white vinegar
480ml apple juice
480ml apple cider vinegar
168g unsalted butter
4 leaves of chives finely chopped
1. Caramelize the 480ml of onions over medium high heat with 2 tablespoons of oil. Set aside.
2. Heat the remaining tablespoon of oil in a large skillet. Roll the fish in the dehydrated onions and sesame seeds. Brown all over.
3. Combine the rice, minced shallots, unsalted butter, fish stock and vanilla bean; bring to a boil. Reduce the heat, and cover. Simmer until the rice absorbs the stock. Remove from heat and fluff the rice.
4. Mix the vinegars and apple juice over medium heat. Stir until reduced to 1/2 cup. Just before serving, cube the 168g of cold butter. Add it in small quantities, and continue to mix over medium heat. Pour mixture into blender and pulse.
5. To serve put a bed of rice down with a fillet on top. Top with caramelized onions. Drizzle the vinaigrette over it all and place some fresh chives over that. Goes best with steamed vegetables; you can’t go wrong with baby carrots.
Although you don’t have to stay in some of the top hotels in Maui or go to Hawaii to in general to get the taste of the island. Try it out, it serves two in case you want to go the romantic route!
|Yes in my greed i really did over fill my bowl 🙂|
I was home alone last night whilst my boyfriend was on his fishing boat, which I suppose you could say inspired my dinner. I had fish on my mind, so I decided to cook myself an old favourite, spicy Asian salmon with peanut sesame noodles. This dish is absolutely packed with flavour and you can make it as spicy as you like, depending upon your taste.
- Pre-heat the oven to 200ºC
- Combine the fish sauce, sesame oil, soy, lime, coriander, garlic, ginger and chilli in a bowl, mix well.
- Place each salmon fillet on a piece of tin foil (large enough to wrap around the salmon with extra space at the top to allow the steam to circulate).
- Divide the marinade between the two pieces of salmon, pouring over the top.
- Pinch the tin foil together at the top and sides, so that there are no gaps (you don’t want the steam to get out). Place the parcels on a baking try in the oven and cook for 20-25 minutes.
- When the salmon has 10 minutes left to cook, combine the peanut butter, sesame oil and soy sauce in a bowl, mix well.
- Heat the olive oil in a pan on a medium heat (it’s important not to use a high heat, otherwise the peanut butter will burn and stick to the pan). Add the mixture to the pan and heat until the peanut butter has melted into a liquid.
- Add the noodles and mix well, ensuring that all of the noodles are coated, once the noodles are warmed through remove them from the pan. Place in a large noodle bowl and garnish with the chilli, coriander and sesame seeds.
- Remove the salmon fillets from their parcels and place on a plate, pouring over any liquid from the tin foil. Serve immediately with fresh wedges of lime.
Preparation Time: 5 minutes
Cooking Time: 12 minutes
- Prepare your meat and vegetables before you begin cooking. Chop the vegetables so that they are of equal size. Finley chop the garlic, basil and finger chillies.
- Add the oil to a large wok or frying pan, heat for 30 seconds before adding the chicken, garlic, basil and chillies, cook on a high heat for 4-5 minutes allowing the flavours to develop. Add the soy sauce, vegetables and salt and pepper. Stir fry for 5 minutes, or until the vegetables begin to soften. Stirring continuously.
- Stir through the sauce and noodles, making sure that the sauce coats all of the noodles and vegetables, cooking for a further 2 minutes. If required add 2 tbsps of water to thin the sauce.
- Adjust the seasoning to taste and serve immediately in a deep noodle bowl.