Archive for May, 2012

Singapore Hokkien Mee

Tuesday, May 8th, 2012


250g Yellow Noodle
250g White thick rice vermicelli
400g Prawn
350g Squid (Sotong)
200g Pork Belly
40g Green chives
750ml Chicken stock
3 Eggs
5g Chopped garlic


1/2 tbsp Fish sauce
1 dash Pepper
1 dash Sesame oil


1. Peel the prawn head. In a hot wok, add a tbsp oil and fry the prawn head until fragrant. Add fried prawn head into chicken stock and boil for 30mins to 1 hour. (I usually reserve the uncooked prawn shells and prawn heads from other dishes and keep them frozen in the freezer)
2. Add the pork belly into the stock and boil for 45mins. Take out the pork belly and cool. Cut pork belly into strips. ( I am not a big fan of pork belly hence I have omitted this)
3. Blanch prawns and squid in boiling water. Drain and cut the squid into rings.
4. Into a hot wok, add 1 tbsp of oil, fry the garlic until fragrant. Add in egg and scramble.
5. Add in yellow noodle and rice vermicelli. Fry for a few minutes until noodles just begin to sear. (Use high heat)
6. Add 1/3 of prawn stock and seasoning. Fry until stock is almost dry. Add another 1/3 of prawn stock. Cover wok to braise the noodles on medium low heat. (5 to 7 mins)
7. Lastly add in prawn, squid, chives and fry together. Add remaining stock, fry for 1 min and plate. Serve with sambal chilli and lime.

Homemade Hummus

Tuesday, May 8th, 2012
It’s so easy to make homemade Hummus, the only difficult thing is getting a blender!
  • 1 16 oz can of chickpeas
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Moroccan Lamb Tagine

Tuesday, May 8th, 2012
Josh really pushed the boat out with his Lamb Tagine and the results were phenomenal. If you want to give it ago for yourself the here is our take on Josh’s awesome dish!!
  • 2 tsp turmeric
  • 2 tsp paprika
  • ½ tsp cayenne pepper
  • 2 tbsp plain flour
  • 600g/1lb5oz diced lamb (shoulder is perfect)
  • 2 onions, finely chopped
  • 4 garlic cloves, chopped
  • 2 tsp cinnamon
  • 2 tbsp grated ginger
  • 2 tbsp tomato puree
  • 2 tsp coriander seeds, crushed
  • 2 handfuls cherry tomatoes or 2-3 tomatoes, chopped
  • 16 dried apricots
  • 2 tbsp raisins or sultanas
  • olive oil
  • salt and pepper

Pre heat your oven to 160°C/320°F/Gas 3. Place a frying pan on a medium heat. If you’ve got a casserole dish you can use on the hob and in the oven, that’s ideal!

Mix the turmeric, paprika, cayenne pepper and flour together in a bowl. Chuck in the lamb and give it a good coating. Add a little olive oil to your frying pan, dust the excess flour from the lamb, and place in the pan. Brown on all sides, then remove and set aside.

Add the onion, garlic and cinnamon to the pan and fry for a couple of minutes. Add the rest of the ingredients, including the lamb, and cook until nice and hot.

Transfer everything to your tagine, or casserole dish, and pour in enough boiling water to almost cover everything. Season with salt and pepper, carefully mix, before placing in the oven for 2 hours. Check after 1 hour and give it a little stir.

Serve with something simple, like cous cous with fresh coriander and a squeeze of lemon juice.

Leeds Met International Cook-Off Recipes

Tuesday, May 8th, 2012

If you liked what you saw here are the recipes to give it a go yourself!

Aubergine Burger

250g Pork Mince
One Aubergine
A large pinch of Salt
A pinch of Sugar
A pinch of Chicken flavour Bouillon
40g Leek
20g Ginger
2 tbsp Chinese Soy Sauce
1tbsp Shaohsing Cooking Wine
One Egg
50g Plain Flour
Vegetable Oil

Preparation Method:

1. Put all the pork mince into a bowl
2. Chop leek and ginger into tiny pieces, put into the bowl and mix well with the mince.
3. Add the salt, sugar, bouillon, soy sauce and cooking wine into the mince, mix well.
4. Slice the aubergine into thin, disc-shaped slices, leaving the skin on.
5. Take two aubergine slices and place the stuffing made in step 3 into the middle of them, like making a burger. Repeat for all pairs.
6. Whisk the egg, plain flour and water together until it forms a smooth and thick mixture.
7. Heat oil in frying pan.
8. Soak every piece of prepared aubergine burger in the mixture until it is covered with the flour, and place the burgers into the heated pan, fry until golden-brown.
9. Serve! Tastes great with a side salad or chilli dipping sauce.

Tzatziki Kebabs


1 plain yoghurt (total yoghurt brand works well)
1 tsp Mint Flakes
2 Cloves of garlic – crushed
1 tsp Olive Oil
Pinch of salt
1 chicken breast
Handful of oregano


1. Combine the yoghurt, mint flakes, garlic and olive oil and refrigerate.
2. Cut the chicken breast into cubes and marinate with a generous slather of olive oil and the oregano.
3. Make a dish shape out of tin foil and place the chicken inside. Pop under the grill for 15 minutes or until cooked through.
4. During the last five minutes, place a pitta bread under the grill too.
5. Bring it all together! Place the chicken in the grilled pitta bread and add the tzatziki to taste.