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Spice up your life

30 Apr

Szechuan cuisineSichuan cuisine, or Szechwan cuisine:

A style of Chinese cuisine originating in the Sichuan Province of southwestern China that has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn.

And it’s fun to say.


  • 4 tbsp water
  • 3 tbsp ketchup
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 2 tsp cornstarch
  • 1 red chili pepper – minced
  • 1 tbsp fresh ginger – minced (or ½ tsp ground ginger)
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 400 g (12 oz) cooked shrimp, tails removed
  • 1 head of broccoli – cut into florets
  • 2 cups of cooked rice
  • 1/4 cup sliced chives

Step 1:
Bring a large pot of water to a boil. Meanwhile, in a small bowl mix together the first seven ingredients and set aside.

Step 2: In a large frying pan, heat 1 tbsp of olive oil over medium heat. Add 4 cloves of minced garlic and stir for 20 seconds until fragrant (make sure the heat isn’t too high or you’ll burn the garlic).

Step 3: Add the shrimp and the sauce mixture and stir until the sauce becomes slightly thickened.

Step 4: Remove the shrimp to a plate. Cook the broccoli for two minutes in the pot of boiling water (or until slightly tender). Drain well and plate.

Step 5: Serve immediately with rice. Sprinkle with sesame seeds and chives if you’re feeling a little foppish.

No shrimp? Don’t fret little jelly bean. Chicken’s got your back.


Nuoc Cham Sauce

25 Apr

Nuoc Cham SauceA simple recipe for an amazing Vietnamese sauce.



  • 2 cloves garlic – minced
  • 1 red chili pepper – minced
  • 1/2 cup hot water
  • 1 tbsp lime juice
  • 4 tbsp fish sauce
  • 2 tbsp white sugar

Step 1: Mix all of the ingredients in a small bowl. Adjust the ingredients to suit your taste, if it’s too strong add a few tablespoons of water. Refrigerate for at least 15 minutes before serving.



Put it on stuff!

Vietnamese spring rollies

24 Apr

vietnamese spring rollsIngredients

  • round rice papers
  • 200 g (7 oz) Rice vermicelli – cooked according to package
  • 1 large carrot grated or chopped into match sticks
  • A few handfuls of chopped lettuce
  • 18-20 Cooked shrimp – deveined and peeled
  • Black or white sesame seeds – optional

Step 1: Soak 1 rice paper in a large bowl of water for 10 seconds and shake off the remaining water. Place on a flat surface.

Step 2: Add 3-4 shrimp in the middle of the paper and on top of that pile: a bit of lettuce, 1/6 of the rice vermicelli, a small amount of carrot and the sesame seeds

Step 3: Roll the paper starting at the bottom, folding the sides in half way through.

Dip in peanut sauce or check back tomorrow for my Nuoc Cham Sauce recipe.



Serve immediately or the rice paper will become dry and tough

vietnamese spring rolls

Don’t feel like wrapping them? Make it into a salad. Bam. Done.

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