Minced Beef Curry

Curry is always my favourite food. I like the taste of hot spicy, sweet from coconut milk mixed with curry paste and powder. This recipe comes up one day when I don’t know what to do with the last portion of minced beef in freezer and some vegies left in fridge. I want to clean up all the food before we go shopping for new week. And I decide to do some curry with these stuffs. Here is my recipe for this easy yummy meal. Serve 2.

Minced beef curry

Minced beef curry


–      1 big potato, cut into ¼ cube

–      1 big carrot, cut into ¼ cube

–      1 cup of chopped green beans (can use frozen peas)

–      1 medium brown onion, halved, finely chopped

–      1 can of Cannellini beans (420g), drained

–      ½ kg premium minced beef

–      2 table spoon of peanut oil

–      2 cloves of garlic, finely chopped

–      2 table spoon of Red curry paste (optional)

–      2 tea spoon of curry powder

–      1 can of coconut milk (400ml)

–      2 table spoon of soy sauce

–      salt, sugar, pepper for seasoning

–      Steamed Jasmine rice


–      Heat the fry pan on high. Once it is hot, add oil and swirl around to coat the pan. When the oil is hot, add garlic, brown onion and curry powder, stir around in 2 minutes or until fragrant.

–      Add beef and continue stir around until the meat is broken up totally and browned, then add red curry paste, keep stirring around.

–      Add the veggies and stir around. Transfer this combination to a medium saucepan, then add coconut milk and cook through until the vegies and beef is cooked. I normally add a little bit water or cow milk later to make a bit liquid. Seasoning with soy sauce, sugar, salt and pepper.

–      When everything is cooked, just add Cannellini beans and toss around to heat through. Serve hot with steamed rice. Enjoy!

* Thoa Read *


Chinese BBQ pork char siu

As a stay-at-home mum, I am in charge for cooking during weekdays. And the first thing I always question in my mind is what for dinner tonight? It’s very hard question and it takes a lot of time to think about it. I look up internet for dinner ideas and choose carefully to meet our taste. One day when i have a piece of pork already thaw out in the fridge, I decide to do something different from we have ate before. And that’s how this recipe comes out. My cooking choice is always in order like: simple and easy to prepare, not take a lot of time to cook and taste yummy!Here is my detailed recipe.

Chinese BBQ port char siu.

Chinese BBQ pork char siu.


– 1kg of pork belly

– 1 can of char siu sauce 240g ( i use brand Lee Kum Kee, can buy easily at Coles)

– 2 bunches of fresh bok choy

– 150gr of fresh baby corn

– 2 cloves of garlic, finely chopped

– 2 tablespoon of oyster sauce

– 1 tablespoon of peanut oil

– 2 cups of jasmine rice


Marinated the meat:

Use warm water pour over the pork to rinse out the “dirt”. Cut the pork into 3 small vertical long pieces (if you purchase one big piece). Place the pork into food storage container (i use sistema container), pour the whole can of char siu sauce in and mix well until all the meat cover with sauce. Close the lid, put the container into fridge for at least 2 hours ( can marinated overnight for 24 hours).

Bake the meat:

Preheat the oven on the medium heat at 200*C. Pour around 1 inch of water to the baking tray, set the rack sitting on the tray before put the pork lying on the rack.

Cooking the meat on high for 15 minutes until the pork skin starting crispy, turn the heat down to 150*C and cook for another 20mins or until the meat is tender. The pork will have beautiful red browny colour when it done.

The remaining marinated sauce in container will turn into the finishing sauce for the pork by adding a little bit of water and sugar to make it a thick liquid. Heat up on a small saucepan and stir around until the liquid is bubbling.

Prepare veggies and rice:

– Use the rice cooker to cook the rice following the instruction.

– Cut bok choy and bay corn in half lengthwise, rinse out with water.

Heat the frypan with peanut oil, stir the garlic until golden, add the veggies and cook through. Add a little bit of water, oyster sauce and cook for 5 mins. Set a side.

After the pork cooked, place them on chopping board and slice into 1 inch piece. Serve hot with veggies and jasmine rice. Pour the finishing sauce on top of the meat. Enjoy!

* Thoa Read *

Vietnamese Chicken Cabbage Salad (Salad of Colour)

As many time I was asked to make this salad to my friends in Australia. I decide to write down this recipe. This dish is made based on the traditional vietnamese chicken salad (gỏi gà) and I just mix and match some ingredients to meet Australian taste.Here is the detail recipe.

Vietnamese chicken cabbage salad.

Vietnamese chicken cabbage salad.


– 2 chicken fillets skinless

– 1 quarter of green cabbage

– 1 and a half carrot

– 1 red onion

– 1 cup of fresh coriander (or basil leave or mint or vietnamese mint)

– 1 lime

– 4 teaspoon of sugar

– 2 tablespoon of fish sauce

– 1 bird eye chilli

– salt and peper


– Pour water into a large saucepan over high heat, once it boiling put the chicken in and cook through until the chicken is cooked and tender. Set a side for cool down, then shred the chicken into 3 inch piece. Seasoning with salt and pepper.

– While boiling the chicken, thinly slice the green cabbage, carrot and red onion. Mix all the veggies into a big bowl. Set a side.

Salad dressing:

Squeeze the lime into a small bowl, then put sugar in and stir around until the sugar is dissolved. Add fish sauce and chilli. The taste of dressing will be a bit sour and sweet mix with spicy chilli. You can adjust the dressing to meet your taste by adding more sugar or fish sauce or lime juice.

– Pouring the dressing into the veggies bowl and toss around until you see the veggies is a bit soft, then add the chicken and toss well. Sprinkle fresh coriander on top. Now you have a yummy salad for any occasion. Enjoy.

* Thoa Read *