HOMECOOKING WITH TERESA

This recipe is an adaptation from a noodles recipe from Adam Liaw. It is easy and very fast to cook. Just make sure that you have all ingredients ready beforehand. It's yummy!! INGREDIENTS 1 Tbsp duck fat 1 Tbsp olive oil 400g chicken thighs, skinless, sliced thinly 500g Hokkien noodles 5 garlic cloves, peeled and roughly chopped sea salt a pinch of brown sugar 3 Tbsp dark soy sauce 1/4 tsp white pepper or freshly ground black pepper 1/4 cup chicken stock or water 4 spring onions, trimmed and sliced 1 bunch baby bok choy, leaves separated and trimmed 1/2 lombok cabbage, shredded 1 bunch broccolini Chicken Marinade 2 tsp Shaoxing wine 2 tsp sesame oil 2 tsp dark soy sauce 2 tsp cornflour Mix together the marinade ingredients in a bowl and add the chicken.  Prepare all the vegetables and tease apart the noodles so that they separate. If you have trouble separating them, soak in a large bowl with warm water. Heat a wok and add the duck fat and the ...

This is an extremely easy and quick recipe that is amazingly good. Here I used an Asian slaw recipe as a side, Pickled carrot salad . It was a light and delightful combination.  INGREDIENTS 2 duck breast, skin on 3 Tbsp light teriyaki Light teriyaki sauce 50ml light soy sauce 40ml mirin 40 ml sake 20g caster sugar METHOD To make the light teriyaki sauce, mix together all the ingredients in a small saucepan and stir over low heat until the sugar is just dissolved. Allow to cool. You can keep the leftover sauce in a glass container in the fridge or cupboard.  Place the duck breasts skin-side down in a cold frying pan. Place the pan over medium heat for about 7-8 minutes to allow the fat to render and the skin to crisp. Turn over and cook the meat side for 3 minutes or until cooked to your liking. Add the light teriyaki and roll the duck breasts through the sauce until they are glazed and sticky. Rest for 5 minutes and then slice thinly. Serve...

It's quick to cook and still very tender. I used it to accompany the Banh Xeo crêpes - see recipe in blog. From the cookbook 'Asian After Work'. INGREDIENTS 500g pork belly, bones removed 1 tsp sesame oil 2 cloves garlic, peeled and roughly chopped 1 bird's eye chili, sliced 2 spring onions, white and light green parts, trimmed and sliced 1 tsp salt flakes 1/4 tsp freshly ground black pepper A handful of coriander leaves, to serve METHOD: Slice the pork into 1cm steaks, then out into 3cm squares about 1cm thick. Heat a wok or large frypan until very hot and add the sesame oil. Fry the pork in batches until well browned on all sides and cooked through. Set aside. Pour out any excess fat from the pan and add the garlic, chilli and spring onion.  Toss over very high heat until the garlic starts to brown and the mixture is very fragrant. Return the pork pieces to the wok, add the salt and black pepper and toss to coat well. T...