Two easy peasy weeknight dinner videosSeptember 29, 2016
Short on weeknight dinner inspiration? These two Asian inspired recipes are easy as to whip up after a long day.
Don’t feel like reading a recipe? No worries! We’ve put together these videos so you can cook along at home, no reading required.
Sticky Pork Meatballs
Sticky and sweet kecap manis is just the thing for these big Asian pork meatballs. We’ve kept the rest of your bowl packed full of fresh flavours, with spring onion, snow peas and coriander. The crowning jewel of these rice noodles is roasted cashew nuts, adding a perfect crunch to an easy weeknight stunner.
- 300 g pork mince
- 1 bunch spring onions, finely sliced
- 2 tbs kecap manis
- 2 cloves garlic, peeled & crushed
- ⅓ packet rice stick noodles
- 100 g snow peas, trimmed & finely sliced
- 1 tbs olive oil
- 1 long red chilli, finely sliced
- ¼ cup roasted cashews, roughly chopped
- 2 tsp fish sauce
- 1 bunch coriander, leaves picked
You will need: chef’s knife, chopping board, garlic crusher, two plates, tongs, vegetable peeler, medium saucepan and a medium frying pan.
1. In a medium bowl combine the pork mince, spring onions, half the kecap manis and half of the garlic. Season with salt and pepper. Shape into tablespoon sized meatballs and set aside on a plate.
2. Cook the rice stick noodles according to packet instructions. Add the snow peas in the last 30 seconds of cooking. Drain reserving 1-2 tablespoons of cooking water.
3. Heat a splash of olive oil in a medium frying pan over a medium-high heat. Add the meatballs and cook for 4-5 minutes on each side or until cooked through. Transfer to a clean plate.
4. For the dressing, heat the remaining olive oil in the same frying pan over a medium heat. Add the long red chilli and cook for 1-2 minutes. Add the remaining garlic and cook for 1 minute or until fragrant. Add the roasted cashews and cook stirring for 2 minutes or until golden. Add the fish sauce, remaining kecap manis and the reserved cooking liquid. Remove from the heat. 5 To serve, divide the noodles among bowls and top with snow peas, meatballs and fresh coriander. Drizzle with the chilli dressing.
Japanese Tofu Sushi Bowl with Wasabi Mayonnaise
A healthy bowl of abundance that is full of your favourite sushi elements – with none of the fuss. Every element is perfectly balanced: from freshly pickled carrots to brown rice and Japanese tofu, from cucumber to spicy wasabi infused mayonnaise and black sesame seeds, every bite is a delight!
- ¾ cup brown rice
- 3 cups water
- 1 tsp white sugar
- 2 tsp rice wine vinegar (or white wine vinegar)
- 1 carrot, peeled into ribbons
- 1 tbs warm water
- 2 tbs mayonnaise
- 1/2 tsp wasabi
- 1 tsp vegetable oil
- 1 packet Japanese marinated tofu
- 1 cucumber, cut on the diagonal
- 1 bunch spring onions, cut into matchsticks
- 2 tsp black sesame seeds
- ½ lime, cut into wedges
You will need: chef’s knife, chopping board, vegetable peeler, sieve, large shallow bowl, small bowl, medium saucepan, and a small frying pan.
1. Place the brown rice into a sieve and rinse it with cold tap water until it runs clear. Place the rice and water into a medium saucepan over high heat and bring to the boil. Reduce the heat to medium and simmer for 10-12 minutes or until rice is soft. Drain well.
2. Meanwhile, combine the white sugar, rice wine vinegar and half of warm water into a large shallow bowl. Stir to combine, then add in the carrot and stir again to ensure the carrot is coated in the pickling liquid. Set aside.
3. In a small bowl, combine the mayonnaise, wasabi and the remaining warm water until smooth. Set aside.
4. Heat the vegetable oil in a small frying pan over a medium heat. Add the Japanese tofu and cook for 2-3 minutes on each side, or until warmed and golden brown. Remove from the pan and cut each square diagonally into triangles. 5 Spoon the brown rice into the two bowls, top with the tofu, cucumber, pickled carrot and spring onions. Drizzle with the wasabi mayonnaise dressing. Sprinkle with the black sesame seeds and serve with the lime wedges.
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