Sriracha cabbage w cleavers hotdogs

a spicy dish to keep warm on the inside but ever so good.

Sriracha cabbage with cleavers hotdogs










The ingredients serves 2-3 as aside or on its own.

You could substitute prawns for the gf paleo hotdogs.

1 handful wombok,

2 cloves garlic diced,

1cm ginger diced,

1/2 onion diced,

2 green shallot sliced,

1Tb gf Tamari,

1tsp sesame oil,

1Tb sesame seed,

1Tb sriracha .



cut ingredients and place all in frypan/skillet and stir until cabbage is cooked.

Japanese: Bento Boxes

Some more bento box meals made at home. It’s great to have the ingredients for these on hand. It’s also a great way to use leftover up.

Breakfast bento box: serves 4: Teriyaki sauce : 1tb pineapple juice, 1 garlic clove grated, 1tsp fresh ginger grated, 3Tb honey, 3Tb Tamari gluten-free soy, 1tsp gluten-free cornflour mixed with 1Tb water make slurry, 1Tb rice wine vinegar. Mix all together in saucepan until sauce thickens then strain into sealed containers or use straight away.

  • teriyaki chicken
  • teriyaki sauce
  • pickled ginger
  • steamed rice
  • vegepod kale
  • pineapple
  • pickled slaw











Dinner Bento Box: serves 2: combine 2Tb Red miso paste, 1Tb sriracha and 2Tb Rice wine vinegar together to make a dressing/marinade for dinner box, 2x 100g chicken breast fillets, marinade for chicken for 20minutes then pan fry or grill :1tsp fresh garlic grated, 1tsp fresh ginger grated and 1Tb mirin. Brush miso dressing on top.


  • omelette
  • steamed brown rice
  • miso sriacha dressing
  • Mirin Marinade chicken
  • Lettuce
  • orange segments
  • organic cherry tomato
  • cucumber
  • pickled ginger

Miso sriracha Bento











Lunch Bento Box: Goma ae green beans: steamed green beans mixed with 1Tb smooth peanut butter, 1tsp sesame seeds white and block, 1/2tsp Tamari gluten-free soy, 1/2ts organic raw sugar

  • steamed rice with nori
  • goma ae green beans
  • orange segments
  • steamed barramundi
  • gluten-free pork dumplings with green shallot
  • Pickled ginger

Barramundi bento








Soups: Thai curry pumpkin

Thai curry soup










Not a traditional Thai soup but I love the combination.

Serves 4

1/2 leek

1 green shallot

2 carrots

1 celery stick

100g pumpkin

1tsp fish sauce

1tsp lemongrass

1kaffir lime leaf

1tsp thai red curry paste

1 chicken stock cube

enough water to cover ingredients


chop all ingredients to 1cm cubes and place in soup maker

put lid on turn power on and press smooth let machine do its work

Soup: Indonesian: Apor White Curry

A cold day and this dish took me straight back to my home from 40 yrs ago. I am pretty sure mum use to make this as she cooked Indonesian dishes over the years.

As the lovely spices were added to the pot it brought comfort food to a new level, the aromas, the taste just divine. I found the spice paste in a Asian supermarket and all you add is chicken, coconut milk and water. So easy as it’s just boiled chicken then low simmer with spice paste and coconut milk. I served mine w basmati rice but it truely didn’t need it. I used a powdered coconut milk sachet which didn’t mix properly but it was still a great dish.

2nd time I made this no lumps as I used raw c coconut milk

Apor chicken soup

Apor white curry

Soups: pho gai

I love pho soup and I found in Asian shop Pho Gai stock for soup so I made it today. Its a one pot dish.   In Thai Cooking Gai = Chicken and  Pho is pronounced phur.

Pho Gai











Ingredients serves 2

1 Pho Gai Stock Cube

3 Cups Water

1 Handful of each : Vegepod Asian Greens Tatsoi, Bok Choy,

1 Green Shallots,

1 handful of each  from vegepod/herb pot: Basil, Mint, Parsley.

2 chicken breast,

1/2 cake vermicelli noodles cooked,

2 nori sheet


Place chicken and stock in water in saucepan and simmer until chicken almost cooked

then add remaining ingredients except herbs and nori to pot. Simmer for 1-2 minutes

to lightly cook the greens. Refresh Vermicelli in warm water in a separate bowl and add

to serving bowl in middle. Top with remaining ingredients and herbs.

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Soup: Tom Yum #1

I have had requested to remake this for study dinner from a couple of people. This is my original recipe from 2016

Tom Yum #1











Ingredients serves 20 ($0.90/serve)

3  cups free range chicken stock

5 slices galangal chopped

1 Tb lemongrass paste

4 kaffir lime leaves

200g mushrooms sliced

4 tomatoes chopped

2 large carrot

1 cup green beans

1 pk baby corn spears cut in half

3 Tb fish sauce

2 Tb Tom yum paste

2 Tb red curry paste

1lime juiced

* garnish: coriander and birds eye chilli and minty add as much as you like just before serving or serve


chop ingredients to same size not too small still want chunky vegetables

add all to pot except garnish

bring to boil then low simmer until vegetables are Just cooked through not mushy

taste adjust seasoning (if need be might need a bit more lime or fish sauce but don’t go overboard)

Serve with garnish.


This entry was posted on October 17, 2018, in Asian, Soup, Thai.