Fuss Free Cooking

I’m not pasta-fied until I’ve had my spaghetti fix 😋😋😋 All you need is generous amount of olive oil (about 1/4 qtr cup), 4 cloves of chopped garlic, 2 tsps of chilli flakes (I like 🌶️), 2 tsps of dried oregano, some pasta water, 200g dry spaghetti (cooked according to packet instructions), salt to taste.

I made this baked 5 spiced hoisin sauce chicken quite often and it is one of my favourite ways of cooking chicken. Once the chicken drumsticks are cooked, add toasted sesame seeds, lightly drizzle sesame oil and add chopped cilantro to further elevate the flavours as well as presentation.

Recipe is on my blog 👉 http://www.fussfreecooking.com/recipe-categories/meat-recipes/hoisin-sauce-five-spice-grilled-chicken-rice-inspired-malaysian-roast-chicken-rice

My pre and post flight meals at when I .melaka! A great selection of my childhood favourite food with a twist. Love love love the savoury noodles drenched in soy sauce and crispy onions!! My sis’ favourite is the beef noodle soup which was a little on the spicy side which awakened the senses. Lontong is a must try (rice cakes in vegetable and spiced coconut broth). I “ketofied” the Western breakfast sans buttered toasts. The traditional kaya (pandan coconut spread) toasts and the unconventional black sesame toasts were a hit with my niece! ❤️

Here’s an elegant centrepiece for all your summer entertaining needs - roast rack of lamb with lemon and cumin crust made using the Philips Airfryer XXL. Recipe is available on my blog. As you can see, the Philips Airfryer XXL can handle much more than just frying! You can grill, bake and even roast your favourite foods for quick, delicious family meals.

Recipe --> http://www.fussfreecooking.com/recipe-categories/meat-recipes/roast-lamb-rack-with-lemon-cumin-crust/

Best steak marinade recipe is now up on the blog. It is a steak’s best friend! Imagine the feeling of sinking your teeth into a juicy and tender steak, bursting with flavours of Italian herbs, balsamic vinegar, French shallots and the umami taste of soy sauce! Yum! Australian Beef. The Greatest.

Best Steak Marinade Recipe - Fuss Free Cooking Brought to you by Nuffnang and Meat & Livestock Australia Driving to a farm in Blayney on a Monday morning was an unusual departure from my work day routine. I was invited to go on set, watched a film production showcasing the journey of why Australian Beef is the greatest meat on earth. Surrounded?...

Making one of my household’s favourite dishes, beef “char siu” again! When it comes to pan-frying beef, I prefer to use tender cuts like scotch fillet or porterhouse. The beautiful marbling of these cuts helps with the caramelisation of the sweet and savory glaze, thus making it more flavourful on the outside, juicy and tender on the inside. This beef "char siu" goes amazingly well with rice! Australian Beef. The Greatest.

Tasting a new cut of beef (beef cheeks) and it was a palate opener! Being a tough cut of meat, when it is cooked slow and low, it falls apart like pulled brisket. This is a perfectly balanced dish by Smoking Brothers Catering / Elwood's Eatery with a hint of smokiness and kick (from the chipotle) and a lot of tenderness, meaty goodness and Southern American flair. Australian Beef. The Greatest.

It is so beautiful that and editing is necessary. Treat myself to a nice meal Lolli Redini Restaurant, had an amazing three-course meal. I was so hungry that I only remember to photograph my dessert 😝. I picked presses chocolate soufflé cake, hazelnut chocolate ganache with raspberry sorbet for dessert. It is a chocoholic’s dream on a plate! Taste Orange

Surrounded by the pale green hills with groups of cows peppered around the area grazing on grass leisurely, it was a perfect backdrop to get upclose and personal with James Millner, a local Rosedale Charolais Stud breeder near Blayney NSW.
Learning about his work and his family business, it has come to my realisation that there is a lot more than what “meats” the eye when it comes to cattle breeding and farming! As we are so far removed from the paddock side of things from being the end consumer, we forget about the amount of dedication that has gone into producing the Australian Beef we have today.
Before I came to Australia, it was instilled in me by my parents to trust the quality of Australian Beef. Meeting people in the Australian Beef industry such as James have reaffirmed as to “why” I trust the quality of Australian Beef. Australian Beef. The Greatest.

An easy crowd favourite ONE-PAN SINGAPORE NOODLES recipe. I also like to bring this dish to a pot luck 😉



For 6 servings:

▫️4 eggs
▫️Salt & pepper to taste
▫️Cooking oil
▫️1 onion
▫️3 cloves of garlic
▫️1 inched thick ginger
▫️1.5 tbsps curry powder
▫️5 tbsps soy sauce
▫️4 cups of boiling water
▫️500g dried rice vermicelli noodles
▫️225g prepacked coleslaw salad (no dressing)
▫️Sliced red chilli & chopped fresh coriander as garnish

INSTRUCTIONS:

To make the omelet:

1. Whisk eggs, salt and pepper until well mixed.
2. Heat oil in a pan.
3. When the oil is hot, add the egg mixture.
4. Cook over low-medium until 80% cooked.
5. Turn the omelet to cook the other side.
6. Set aside on a plate.
7. When it is cool to handle, slice the omelet thinly.

To make the Singapore noodles:

1. Add 4 tbsps of cooking oil and sliced onion in the same large pan. Sauté over low-medium heat until translucent.
2. Add and saute garlic, ginger and curry powder over low heat until aromatic.
3. Add a small splash of hot water if the mixture appears dry.
4. Add soy sauce and allow it to sizzle for about 5 seconds in the pan.
5. Then pour 4 cups of boiling water. Stir to combine and wait until the “broth” starts to boil.
6. When the broth is bubbling, add the dried rice vermicelli noodles.
7. Using a tong, toss the noodles around in the broth until all are absorb evenly over medium heat.
8. When the noodles are loosen, add coleslaw salad and toss evenly with the noodles.
9. Keep tossing the noodles until all liquid has been absorbed. If you feel the bottom starts to stick a little, reduce the heat to low.
10. Check for taste. Add more soy sauce if necessary.
11. When the noodles are done, turn the heat to high and toss for a couple of seconds.
12. Garnish with sliced omelet, chilli and fresh coriander just before serving.

It’s a challenge to spend most of my day in the office when it is breezy and sunny outside. 🌻🌤A nice day to put on a bbq, reminiscing the Indonesian styled satay chicken I had on the Rotary Market on last Saturday. 😋 . Kedai Fi Fi Taste Orange Orange, New South Wales

A pretty vanilla cupcake for you. 😘 Made by my friend Ade Novita Kedai Fi Fi Taste Orange