Thai:Lemongrass chicken

Thai lemongrass chicken

Thai lemongrass Marinade #2

1tb Thai fish sauce

1tb organic Honey

1tb Tamari soy

Light pinch White pepper

1 Red chili

1tb Garlic

1tb Lemongrass

2tb Water

Serve with jasmine rice.

Use 1 cup raw jasmine rice to 2cups hot water

Marinate chicken (choose from boneless skinless breast, thighs or tenders) for 30 minutes in marinade.

Cook rice by absorption method in microwave. Then fluff with fork. Do not rince.

Remove chicken from marinade and cook in hot wok or frypan but reserve marinade. When chicken is almost cooked add vegetables and marinade back into pan. Stir fry for 2-3minutes.

Serve with jasmine rice.

Optional: serve with spring rolls and peanut dipping sauce

Sauces: Indonesian peanut dipping sauce

This could also be used as a thai peanut dipping sauce. It is for wontons and spring rolls. This is NOT satay sauce.

Indonesian peanut dipping sauce

Ingredients makes 2 small mason jam jars

1tb tamarind paste

2tb brown dugar

1tb Thai chili jam or use fresh red chilies if avail or sambal olek

300g pack crushed peanuts

1tb garlic paste

1/4cup warm water

Place in pot and stir until boils then simmer 5 minutes and put into jars with lid if not using straight away.

Homemade teriyaki sauce

Teriyaki sauce homemade w minced beef carrot onion celery served with steamed rice











Green Shallot,

Red Capsicum


Sesame Seeds,

Snow Peas.



Teriyaki Sauce: 

1-2 cloves Garlic minced

2Tb Water

1Tb Brown Sugar

1TB Gluten-Free Tamari Soy

1Tb Tomato Paste Salt Reduced

1tsp Gluten Free Corn Flour in 1Tb warm water for slurry

Light Pinch  of each Sea-Salt and White Pepper

2Tb Mirin

1Tb Minced Ginger

2Tb White Wine Vinegar

1tsp Sesame Oil

Mix together in saucepan until sugar caramelised and sauce is combined.

Vietnamese Rolls

I love these Vietnamese rolls and I make my own filling. Great for lunch or any meal of the day.

For this one I used Kalbi Marinade for the beef strips. Slice beef thinly with fillet knife then marinade for 30minutes or overnight. then cook in non stick skillet. I don’t add oil but if you want to add 1tsp before frying peanut or sesame oil. the rest is all fresh ingredients as listed.

Vietnamese Roll with Kalbi Beef, Lettuce, Kewpie mayo, julienne carrot, cucumber strips, red capsicum strips, bean sprouts, red chili, pickled ginger, fresh mint, green shallot batons, fresh coriander.

BBQ chicken w lettuce, carrot, bean sprouts, cucumber, kewpie mayo vietnamese bread roll

Vietnamese roll with cucumber carrot bbq chicken breast pickled ginger lettuce kewpie mayo

Sauces: Vietnamese

Here are some Vietnamese favourites I make

Pad kra paow Gai -(Gai = chicken)(pad=stirfry) – Holy basil seasoning paste, canola oil, chicken breast, serve with fried egg on top of steamed rice, w broccolini

Gai Ga Bap Gai – Chicken boiled in Salted water, Sauce: Ginger and fish sauce, sugar, lime juice and garlic on chicken the cook on grill. serve with carrot, wombok, kaffir lime leaf shredded, red onion, birdseye chili, fried shallot, Vietnamese mint and white pepper.

Bahn Mi Roll : Pickled carrot, daikon in white vinegar with salt and sugar, liver pate, pork marinated in hoisin, coriander, cucumber, Vietnamese bahn mi rolls

Lemongrass chicken, beef or pork: Oil, lemongrass, red onion, garlic, fish sauce, tamari, lime juice, brown sugar or palm sugar, curry powder, red Asian shallot, green shallot.

Vietnamese Dipping sauce #1: Water, sugar, fish sauce, apple cider vinegar, grated carrot, chili threads, garlic diced, tapioca, salt – cook in pot then cool down and put in jar with lid.

Vietnamese Dipping Sauce #2 : Water, palm sugar, birds eye chili, carrot, daikon, fish sauce, make a caramel add to it

Pork Salad (*Can sub pork for beef or chicken) with Carrot, Broccoli, celery, baby corn, mushrooms, bamboo shoot, choy sum, crispy egg noodles

Fish cakes – minced fish, rice flour or arrowroot, mint, garlic, basil, lemongrass, ginger make into patties and fry. serve with sweet chili sauce

Vermicelli rice paper rolls served with peanut sauce (Rice paper rolls, vermicelli, lemongrass beef, lettuce, carrot cucumber)

Chicken Salad with prawns, celery, carrot, wombok, dried onion, serve with peanuts and Vietnamese dressing #1 and kroop-ook

Satay sauce with chicken, pork, beef or king prawns, calamari, : for chicken, beef and pork or prawns add capsicum, celery, onion, carrot and peanuts or can be served for calamari with cauli, carrot, mushroom, baby corn, onion, wombok, capsicum and peanuts for seafood

Sweet n sour sauce with tomato, celery, cucumber, onion, carrot and pineapple

Cashew chicken with ginger, onion, broccoli, carrot, celery, mushroom, cabbage, baby corn, bamboo shoot with a  white garlic sauce

Hot pot – choy sum, carrot, onion, wombok, mushrooms mixed, bamboo shoots and option of seafood or tofu with vegetable stock or chicken stock


Bowl Meals : Korean inspired

Bowl Meals are quick to make and filling but get a variety of things in them. These are based on Korean marinades I just found in the supermarket. Teamed with lots of fresh things. Cut steak into thin strips then marinate in 1-2Tb marinade (Kalbi or Bulgogi) for 30min then panfry without oil in non stick skillet.

Kalbi Beef, Carrot, Vegepod Kale, Bean Sprouts, Red Capsicum, Pickled Ginger, Cucumber, Green Shallot, Red Onion, Jasmine Rice, Fresh Mint and Coriander

Bulgogi Beef, Red Onion,  Jasmine Rice, Kimchi, Egg Omelette with sea-salt and pepper, Cos Lettuce

Chinese inspired mince

Breakfast on a cold day

Minced beef, (Chinese Brown Garlic Sauce – Vegetable Broth, onion, kepjap manis, lite soy, garlic, honey),plus I added Thai oyster sauce served with rice cooked and pickled ginger