Anyone who has been to a Korean BBQ restaurant knows about Korean short ribs. Delicoulsy sweet and incredibly moorish. Marinating the meat is the trick, at least 24 hours for taste and to allow the tenderising enzymes to do their work. Grilling the ribs on high, leaves them with a slightly biter-sweet coating and luscious … Continue reading
Well my wife won a gift voucher at golf from the local seafood shop. Not bad at all I’m thinking, certainly beats some of the other ploppy prizes. So…….what to get ??? Sitting in the fridge is a tray of shell-on-scallops. Sign me up – I’ll take the lot ! So, BBQ scallops a la teppanyaki with … Continue reading
WOWSIE – this is a cracker ! Chicken thighs marinated in lots of Malaysian spices, coriander, ginger, garlic, chilli chilli and more chilli. Dont be shy, they’ll get cooked out and we can balance the flavours later on. Scrape the marinade off the chicken and fry in a hot wok till nicely coloured. Add some chopped … Continue reading
Korean BBQ is fantastic. Go to your yellow pages, find the closest Korean BBQ restaurant and go – you’ll never look back. One particular favourite is marinated chilli pork. Strips of pork belly, marinated in a mild Korean chilli sauce. Some Asian supermarkets will have it marinated, frozen and ready for you to enjoy at home. Now … Continue reading
Middle of winter and we need something to warm us through. Introducing Mr Beef Rendang ! Now a rendang isn’t your typical curry, in fact it isn’t a curry at all. Rendang is more a spiced meat dish, typically dry in nature but fantastically full of flavour. Today I’ve cheated and used a packet mix. … Continue reading
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