Here we go - Enjoy. Light, easy to prepare and completely delicious!
Asian Barbeque Pork Salad
300g of pork fillet 1/4 cup of char-sui sauce 125g Vermicelli noodles (soak -5 min hot water and drain) 1 cup bean spouts 1 punnet cherry tomatoes quartered 100g snow peas, blanched 6 radishes thinly slice (I didn't use them as I don't really like radish) 1/4 cup of coriander leaves 3 green onions (shallots) shredded 2 tablespoons of crushed peanuts (I didn't use them) Lemon wedges to serve
2 table spoons brown sugar 1 lime, juiced 1 teaspoon of soy sauce 2 teaspoons of fish sauce 2 garlic cloves crushed 1 red chili, seeded and sliced.
1. Preheat oven to 180 degrees. Line an oven tray with baking paper 2. Place pork in a shallow dish. Pour char-sui sauce, tossing to coat. cover and chill for 20 mins. 3. Transfer pork to prepared tray, brushing liberally with marinade. Bake for 8 - 10 mins. Turn pork over, baste and cook for another 8 - 10 mins. 4. Increase oven temp to 220 degrees and cook for a further 8- 10 mins, until crisp. Cover loosely with foil and rest for 5 minutes before slicing. 5. combine noodles, pork and remaining salad ingredients into a bowl. Pour over dressing, tossing well. Served topped with peanuts and lime.
just picked up the bestselling 4 Ingredients cookbook while I was in Australia. Every recipe has 4 ingredients or less. That is my kind of cooking.
Not sure what you're looking for (there are a TON) but this one sounds nice if you eat chicken:
500g can crushed pineapple, drained 4 chicken breasts 250g jar peach or apricot preserves Macadamia nut oil cooking spray (though any cooking spray could probably do, I reckon)
Preheat oven 190C. Arrange chicken breasts in an ovenproof dish. Spray with cooking oil and bake uncovered 30 min. Turn chicken over and bake additional 15 min or until tender
Drain pan juices. Mix pineapple and preserves. Pour over chicken and bake another 15 min or until hot and bubbly
this sounds yummy too:
Curried Fish with Coconut Rice
4 fresh white fish fillets 283g jar curry sauce 400g can coconut milk 1 cup jasmine rice
Cut fish into (2cm) cubes. Place in saucepan with curry sauce. Bring to a boil and simmer for 5 minutes or until fish is cooked. Bring 1/2 cup water and coconut milk to the boil. Add rice and cook for 12 - 15 minutes or until rice is tender and liquid absorbed. Pile rice onto serving place(s) and top with fish mixture.