Knowledge / Novelty
& Oblivion

"Yes!"

Needs

• 1.5kg stewing beef
• Lots of garlic
• 6 Carrots
• 1 Leek
• 1 Brown onion
• 3 French onions (shallots)
• Thyme, Rosemary, and 2 Bay leaves
• 50g Butter
• Flour
• Mushrooms
• Bacon
• Tomato Paste¹
• 1L Beef stock
• Bottle of red wine

Prep

• Oven on 170 fan forced (190 conventional)
• Roughly cut carrots, onion, shallots, and garlic
• Cut mushrooms
• Slit, wash, and cut leek
• Cut beef and season
• Cut bacon

In a Dutch oven

• Brown the beef remove
• Add bacon cook for a bit
• Add leek, onion, shallots, garlic
• Cook and stir for a bit till looking good
• Add carrots and mushrooms, and beef
• Add thyme, rosemary, bay leaves
• Add the bottle of wine
• Add beef stock
• Add tomato paste
• Bring to a boil
• Add to the oven and cook for 2 hours
• Remove to stove top

After 2 hours

• Melt butter in a pot with a little olive oil
• Add flour and mix well
• Cook for a minute mixing
• Add to the Dutch oven and mix well
• Simmer for at least 30 minutes lid off.
• Check seasoning.

Serve with fresh buttered bread or with mash.

"Delicious given the lack of effort. Serves one."

Needs

• Beef stock 500ml
• 1 Tbsp:
  • soy sauce
  • oyster sauce
• 1/2 Tbsp sugar
• 1 tsp five spice powder
• minced garlic and ginger
• finely sliced beef
• Vermicelli noodles and pak choy

How

• Add boiling water to noodles
• Bring the stock to a gentle boil add everything but the noodles and veg leave till beef almost done
• Lower heat and add veg (dont want to over do them…after 30sec turn off heat)
• strain noodles and add to soup

Enjoy!

Adapted from stephvnietea on IG

[2025-08-04 Mon] Worked great! Will move to regular rotation after that. Only changes: velveted the chicken (cornstarch + Shaoxing), and upped sauce sugar to 1 Tbsp. No doubt would be fine at 1/2. Also I cooked the chicken in the wok, and when nearly done, cooked the other stuff in another pan, adding the chicken to it when appropriate. Finally the youngest member suggested chilli flakes on hers, so next time!

Needs

• Chicken Thighs
• 1/2 Cabbage thinly sliced
• Couple of shallots separating white from green
• 1 Onion
• 1 Carrot sliced
• 1 Tbsp minced garlic
• Noodles
• Marinade
  • 2 Tbsp Oyster sauce
  • 1/2 Tbsp Soy sauce
  • 1 tsp black pepper
• Sauce
  • 1 1/2 Tbsp Soy sauce
  • 2 Tbsp Dark soy sauce
  • 2 Tbsp Oyster sauce
  • 1 Tbsp Shaoxing wine
  • 1/2 Tbsp sugar
  • 2 tsp Sesame oil

How

• Prep noodles
• Slice chicken thighs, add to marinade, mix and marinate 30 minutes
• Mix sauce
• Adding oil cook chicken and remove
• More oil cook shallot whites, with garlic and onion till looking good
• Add cabbage and carrots cook for another couple of minutes
• Add drained noodles, sauce, and chicken to the wok and mix cooking for another minute or two.
• When ready, before serving add sesame oil, green shallots, and mix through.

Serve

"Something I love for growing up with it, and it's easy to make."

• Link: https://redhousespice.com/chinese-steamed-fish/

Needs

• Fish
• Spring Onions
• Ginger
• Dried Chilli
• Sichuan Peppercorns
• Shaoxing Wine 1 Tbsp
• Soy Sauce 3 Tbsp
• Sugar 1 tsp
• White Pepper
• Oil

How

• Julienne ginger and shallots
• Prep fish
• Collect soy sauce, sugar, and white pepper.
• Prep steamer (wok and rack (or small bowl)
• Add fish to plate (sandwiched between spring onions and ginger), and plate to boiling steamer. Cover.
• To a small pot add oil, Sichuan peppercorns, and chilli. Heat till smoking.
• Remove fish discarding the water buildup, and plate fish on top of rice
• Strain oil topping fish with oil, reheat empty pot.
• Add sauce to pot bring to simmer.
• Top fish with sauce.

"It's cheap, and can be made with what is on hand, but usually I have everything anyway. You don't have to make it with day-old rice, but I think it helps. See footnote."

Ingredients

• 3 eggs
• 3 cups of cooked rice²
• 1 large red onion or yellow onion
• 2 spring onions stalks
• 1 Carrot
• 2 Tbsp soy sauce (or to taste)
• 1 tsp sugar
• Pinch of salt
• White pepper
• Chinese sausage or spam

Preparation

• Break up rice using a little oil and wet fingers
• Chop spring onions, and dice red/yellow onion, dice the carrot
• Beat eggs, add a little white pepper
• Chop chinese sausage (and prepare according to the packet) / spam into bite sized bits
• Add sugar to soy and mix well

Cooking

• Cook the spam and add yellow onion after a couple of minutes, cook until onion is soft, remove all
• Heat 1 Tbsp oil in the same wok
• Add eggs, cook until just done, don't overcook, set aside.
• Add the rice, fry, and break up lumps.
• Add (red onion if using) spam yellow onions/chinese sausage, mix, and fry for another few minutes
• Add eggs, mix and fry for a couple of minutes
• Add salt and white pepper to taste, mix and fry for a minute
• Add soy sauce around the edges of the wok, mix and fry
• Finally add the spring onions

"Har-tee. I love using hocks they are darn good. I think this one is from the Tour de France cooking show on sbs."

Needs

• Ham hock
• 2L quality chicken stock
• garlic (3)
• carrots (2)
• leeks (2)
• onion (2 large)
• parsnip (1)
• potatoes (3 large)
• cabbage (half)
• cannelini beans (2 cans)
• thyme (2 tsp)
• bay leaves (3)
• salt and pepper to taste

How

• Oil in large pot
• Add cubed carrot, leek, onions, cubed parsnip, and cubed potatoes³
• Cook for a bit, till onions begin to soften
• Add garlic, thyme, and bay leaves
• Add ham hock, beans, chicken stock
• Cook for 2 hours
• Remove hock and chunk
• Add shredded cabbage
• Cook for further 5 minutes
• Taste test add salt and pepper
• Serve soup with hock chunks (and optional croûtons, or nice fresh buttered bread)

• Links:
  • https://www.recipetineats.com/hasselback-potatoes/
  • https://www.nigella.com/recipes/hasselback-potatoes
• Cut them
• add oil and salt
• 30 minutes 180
• 50g butter melt into a good amount of olive oil 60ml say
• Baste potatoes
• back into the oven
• baste every 15 minutes with whats in the pan
• cook in the oven 40 minutes
• check with knife that potato centre is soft then
• heat to 200 potatoes in for another 10-15.
• add salt before plating

"It's easy to make."

Ingredients

• 3 of 5 blocks of S&B Golden Curry Sauce Mix
• 1/4 cup of sake
• 1 Tbsp soy sauce
• 1 Tbsp mirin
• A pinch of chicken stock powder
• 2 cups of water
• 500g chicken thighs
• 4 cloves of garlic
• 1 onion large
• 1 carrot large
• 2 potatoes large
• Peas
• Olive oil
• White pepper

Preparation

• Roughly chop potatoes and carrot, garlic and onion
• Chop chicken into chunks (e.g. 3cm)
• Heat a pot of water with a pinch of chicken stock for the potatoes and carrots

Cooking

• Add potatoes, and carrots to the stock-water, and boil for 15 mins.
• Add a splash of olive oil to the wok, and cook the garlic and onion until onion is softening.
• Turn up the heat and add chicken, and a pinch of pepper, and cook stirring occasionally, until chicken is browning.
• Add sake to the wok and let boil for 30 seconds, then reduce heat to a simmer.
• Add potatoes, carrots, and 2 cups of the stock-water to the wok. Simmer for 15 minutes.
• Ladle the curry mix into the wok allowing it to dissolve.
• Add the mirin, soy sauce, and peas, mix and simmer for 3 minutes.
• Serve on rice.

Adapted from Tiktok (Cookim) It was good for being so easy. No complaints from anyone either so yeah.

Needs

• 500ml kimchi
• 2 Tbsp Sugar
• 3 Tbsp Soy Sauce
• 3 Tbsp Sesame Oil
• 1/3 Cup Kewpie (or Mayo)
• 1 Tbsp Chilli Flakes
• 1/2 Cup Spring Onions
• 4 cups day old rice

How

• Mix everything except the rice
• Heat pan hot an then add 2 Tbsp Olive Oil
• Add the mixture and cook for a minute or two
• Add the rice and cook for another 4-5 minutes

Serve!

CUSTOM_ID: Lion's Head Meatballs
SOURCE-URL: onehappybite

I like this better than, and it replaces, the Mille Fleu.

Needs (Meatballs)

• 800 Pork mince
• 2 Shallots minced
• 2 Tbsp Garlic minced
• Tbsp Ginger minced
• 2 Eggs (whites only)
• 4 Tbsp light soy sauce
• 1 Tbsp Shaoxing
• 1 tsp each sugar, salt, and white pepper
• 1/4 cup cornstarch

Needs (Broth)

• 5 slices of ginger
• 1/2 Wombok
• 2 cups chicken stock
• 1/4 cup light soy sauce
• 1 Tbsp sugar

Prep

• Slice ginger
• Mince ginger, garlic, shallots
• If cutting, cut wombok
• Mix stock, soy sauce, and sugar
• In a large bowl mix well:
  • Pork, shallots, garlic, ginger, egg whites, shaoxing, sugar, salt, and white pepper
• Make large meatballs with mixture
• Lightly cover meatballs in cornstarch

Cooking

• Fry meatballs to give colour
• In a large pot add some wombok, the ginger slices
• Top with fried meatballs and cover with remaining wombok
• Add stock
• Bring to boil, reduce to simmer to cover.
• Cook for 30 minutes or till meatballs are tender and wombok soft.

"Heck yeah love this one."

Sauce

• 2 Tbsp soy sauce
• 1 Tbsp dark soy sauce
• 2 Tbsp sweet bean paste (testing with hoisin)
• 1 Tbsp corn starch
• 1/2 cup of water (add a little bouillon)* (Edit depending on how much sauce you'll need)
• 1 tsp Shaoxing
• 1 tsp sugar

Other

• 1 Tbsp minced garlic
• Tofu
• Pork mince
• Shallots
• 2 1/2 Tbsp Dou Ban (I'm using Toban Djan from Lee Kum Kee)
• 1 Tbsp toasted ground Sichuan peppers
• 1 tsp Chinese vinegar
• 1 tsp sesame oil

Method

• Mix sauce
• Prep garlic and shallots
• Cut tofu
• Gently simmer tofu in salted water 2/3 minutes then remove pot from heat leaving tofu
• Add mince cook till nearly done
• Add Dou Ban and cook for a minute stirring until you see oil
• Add garlic
• Add sauce, and mix well
• Strain and add tofu
• Cook simmering until liquid reduces/thickens a little
• Add Sichuan peppers and vinegar
• Add shallots and sesame oil mix
• Serve with rice

Notes

• used 500g pork
• 500g tofu (firm there was no other. Would prefer something a little softer)
• 1 cup of water
• heaped spoon of corn starch
• 4 Tbsp Dou Ban
• About 1 Tbsp ground Sichuan Peppers, but could have used more.
• About 1 Tbsp Hoisin, but honestly tastes great I think without it too.
• Maybe separate out the corn starch slurry till nearer the end

"Not as good as I'd like it, but it is easy, and it tastes fine."

What You Need

• Beef
• Veg
• Miso paste
• Soy Sauce
• Sugar
• Sake⁴

Marinade

• 3 Tbsp miso (adjust depending on desired taste)
• 1/2 Tbsp soy sauce
• 3 Tbsp sugar (as miso)
• 3/4 cup of sake

How

• Add cut beef to marinade and let sit for an hour or longer.
• Cook the rice
• Prepare the veg
• Dump the beef + marinade into a pipping hot oiled wok and cook.
• When it's nearly done/when appropriate add the veg.
• Serve on rice.

"Everyone likes this one. It can be a mess, but it is worth the effort."

Needs

• Kecap Manis (3 Tbsp)
• Soy Sauce (2 Tbsp)
• Shrimp paste (1 Tbsp)⁵
• Cucumber
• Tomato
• Spring onions⁶
• Onion (1)
• Chicken thighs (500g)
• Red chilli (1)
• Garlic (3 Cloves)
• Tumeric (1 Tbsp)
• Eggs (2)

Optional

• Shrimp husks (1 Tbsp)

How

• Slice shallots, cucumber, and tomatoes for garnish.
• Chop onion garlic chillies
• Cube chicken
• Cook chicken thighs, add salt & pepper remove.
• Begin frying eggs 5 minutes before serving.
• Add onions, chilli, garlic, Tumeric.
• Add Kecap Manis and cook for a bit.
• Make a well and add shrimp paste, shrimp husks, and eggs.
• Cook, mix, until eggs done then add chicken.
• Add rice, soy sauce, shallots, and mix well.
• Taste and season if necessary.
• Top with fried eggs, tomato, and cucumber.

• 3-2-4 Tbsp Soy sauce, Oyster sauce, Lao Gan Ma (Crunchy).
• The noodles (would like to find better ones, or make some) were the wokka ones from the chilled section⁷ (3 packets despite each saying serves 4). Did not use all as there is some hard clumpage.
• Veg was Wombok⁸, and used Chinese Sausage instead of spam.
• All enjoyed.

"Red, red…curry. Stay close to meeeeeee."

Ingredients⁹

• White Fish
• Prawns
• Potatoes
• Broccoli
• Sugar
• Fish Sauce
• Chicken Stock
• Chinese Chicken Bouillon Powder
• Valcom Thai Red Curry Paste (Gaeng Ped)
• Coconut Milk 500ml

Preparation

• Cook the rice
• Add 1L Chicken Stock
• Add 1 Tbsp Bouillon powder to 4 cups water
• Mix 1 Tbsp fish sauce with 1 Tbsp sugar
• Cut up veg
• Cut the fish into large chunks
• Cut up the potatoes

Cooking

• Add potatoes to a separate boiling pot cook for 15 minutes remove
• Prepare veg as required (chop blanch)
• Add 1 Tbsp oil to large pot and heat medium
• Add paste and cook mixing frequently until the oil starts to show (3-5 minutes)
• Add half coconut milk and cook on medium until it starts to thicken
• Add the rest of the coconut milk
• Add the stock and bouillon mixture to pot bring to a simmer
• Add fish sauce mixture
• Add potatoes and veg to pot
• Add the prawns with a few minutes remaining.
• Serve alongside a bowl of rice. Can add directly to rice (if you're a monster).

"Put the tuna into a cold pan and heat it from there to avoid heavy splatters. Still a splatter guard is advised."

Ingredients

• Meat
  • 420g can of tuna in oil
• Veg
  • Ginger (3 Tbsp minced)
  • 1 chili
  • 1 red onion
• Other
  • 1 Tbsp orange juice
  • 1 Tbsp lemon juice
  • 1 Tbsp soy sauce
  • 1 Tbsp tomato sauce
  • 1 tsp sugar
  • 1/3 cup of mayonnaise or kewpie
  • 1 packet of pork crackling 50g
  • Rice

Preparation

• Cook the rice
• Drain the tuna
• Get a big bowl, and to it add:
  • 1 Tbsp each of soy sauce and tomato sauce
  • 1 Tbsp each of orange juice, and lemon juice
  • Crush 1/2 cup of pork crackling reserving 1/4 cup for garnish.
  • Mince 3 Tbsp ginger
  • Mince red onion
  • Slice the chilli (remove seeds for less heat)
  • 1/3 cup of mayo or kewpie or a combination of both
  • 1 tsp sugar
  • black pepper to taste

Cooking

• Add 1/4 cup of oil to wok, and cook tuna till crispy (Engage Splatter Guard!)
• Mix the big bowl.
• Add crispy tuna to the big bowl, mix, and serve on rice.
• Top with additional crushed crackling to taste.

“It's a dangerous business, Miriam, getting out of your bed. You step onto the floor, and if you don't keep your hunger in check, there's no knowing what you might eat.”

Needs

• Pork Mince (500g)
• Prawns Minced (500g)
• Shallots (1 cup)
• Baby Buk Choy (as much as desired)
• Garlic (4 cloves minced)
• Ginger (1 Tbsp minced)
• Soy Sauce (2 Tbsp)
• Sesame Oil (1 tsp)
• White Pepper (1 tsp)
• Wonton wrappers

Optional

• Vermicelli noodles (becomes Wonton Noodle Soup)

How

• Add everything except the buk choy to a large bowl and mix thoroughly.
• Using a teaspoon, add a small amount to a wonton wrapper and wrap.¹⁰
• Add wonton to simmering chicken stock.¹¹
• Raise heat and cook until the wontons are floating.
• Add the baby buk choy and cook for a minute.
• Serve!

Brief thoughts on things, and the words I come across.