Stir-Fry Pork with Ginger
Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes. Stir in the sesame oil, spring onion and rice ... [... more]
All Recipes AU |
Mum's Potato Croquettes
In a medium bowl, stir together the flour, baking powder and salt. Mix in the mashed potatoes and egg until well blended. Heat oil in a deep fryer or heavy deep frying pan to 180 C. Carefully drop the potato mixture by spoonfuls into the hot oil, ... [... more]
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Chuck's Chilli Squid - DAVID STRASSMAN
Dip squid in lime juice to coat and sprinkle with ground pepper and chilli. Roll in cornflour. Mix 'Louisiana Seafood Cocktail Sauce' ingredients together. Serve with squid. Clean squid and cut into bite size pieces. Drop in hot oil (deep fryer) ... [... more]
Australian Womens Weekly |
Beef & Fig Carpaccio - GREG BUNT, BAMBU RESTAURANT
When almost smoking add the tenderloin and sear rolling the beef in the hot oil to seal the outside of the meat. Remove from the pan and chill in the fridge to firm the meat. In a mortar and pestle add the picked thyme leaves and sea salt. To ... [... more]
Australian Womens Weekly |
Crispy Fried Dumplings - BILLY MOK MOY
Combine filling ingredients in a bowl and mix well. Roll into walnut sized balls, then coat in shredded wonton wrappers. Fry dumplings in preheated hot oil (approx 170 degree C) for three minutes or until golden. Drain on absorbent paper, and ... [... more]
Australian Womens Weekly |
Deep Fried Whole Snapper Fish with Pineapple Coriander ...
Mix all wet ingredients together in a mortar & pestle then add fresh ingredients, adjust seasoning to sweet, sour, salty. Deep fry fish in hot oil for 7-8 minutes until golden & crisp. Place all salad ingredients in a bowl, toss and cover with ... [... more]
Australian Womens Weekly |
Hot Oyster Wontons- MIKE OAKLEY
Place an oyster (meat only) in the centre of each wonton wrapper and top with a teaspoon of the salsa. Brush the outside edge with a little water and seal the top. Place into hot oil and cook until golden brown Serve with a little soy sauce or ... [... more]
Australian Womens Weekly |
Southern Fried Chicken - Doug Williams
Mix the flour, seasoning and cayenne pepper in a heavy paper or plastic bag. Heat oil, about 4cm deep, in a cast iron skillet skillet until it sizzles. Gently lower chicken pieces into hot oil, keeping the sizzle. Cover pan with heavy lid, lower ... [... more]
Australian Womens Weekly |
Meekrob- crisp fried noodles
Deep fry vermicelli in hot oil, turning over. ( It only takes a few seconds for them to puff and colour). Remove noodles from oil and drain on paper towel. Keep warm. Heat a little oil in a wok and fry garlic and eschallots until fragrant, but ... [... more]
Australian Womens Weekly |
Quick Tom Ka Gai (Thai Chicken Soup)
Cut chicken into thin strips and stir fry in hot oil for to 2 to 3 minutes until the chicken turns white. In a saucepan, bring coconut milk and water to the boil. Reduce heat and add chicken, ginger, fish sauce, lime juice, chilli pepper and ... [... more]
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Pisang Goreng (Indonesian Banana Fritters)
In a large bowl, combine flour, sugar and vanilla. Make a well in the centre, and pour in milk, egg, melted butter and rum. Mix until smooth. Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. ... [... more]
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Chickpea Curry
Add onion and garlic to hot oil and stir over a medium heat until soft. Add chilli powder, salt, tumeric, paprika, cumin & coriander. Stir over heat for 1 minute. Cover and simmer on low heat for 20 minutes (stir occasionally). Add chickpeas and ... [... more]
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