Juice cures dates back to the ancient past, the time when home remedies were the go-to cures for most ailments and health issues. Juice cures treat these ailments or health issues just by drinking juices
Eliminate nasal congestion, sinusitis with this powerful carrot juice combo with oranges and green apples. It is a simple juice but the nutrients work synergistically to break down mucus for elimination, relieving congestion.
Yes, you can have Thai takeout right at home! This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice! So cozy, comforting and fragrant – plus, it’s easy enough for any night of the week!
This vibrant and refreshing smoothie is creamy and sweet, a little bit spicy from fresh ginger and turmeric, with a hint of tart raspberry juice poured between the layers.
This delightful Thai mango salad combines the fresh tartness from green mangoes with the umami of fish sauce, the zing of lime juice and the crunch of peanuts and fried shallots. It is the perfect dish that celebrates a harmonious blend of refreshing combinations that just screams summer.
Thit Heo Kho Trung is one of my favourite home cooked dishes. What makes a dish a home cooked dish? When I eat out at Vietnamese restaurants with my parents, I would note that a lot of the dishes I love to eat and I always have at home are not on the menu. I ask my mum why [insert name of dish here] was not on the menu and she would tell me that everyone knows how to cook that dish at home, so it’s not something that people would order when they eat out. So this is how I define a home cooked dish – a dish that people often cook at home so you won’t find it in restaurants, otherwise restaurants would be competing with every mum’s recipe and you know who would win out of that right? Thit Heo Kho Trung is one of those home cooked dishes that you will rarely find on restaurant menus but every Vietnamese family cooks it and would have their own recipe for it. I can see why Thit Heo Kho Trung would be a popular home cooked dish. My mum comes from a family of nine children and this would be a perfect one pot meat for such a big family – a large amount of pork and eggs are simmered in coconut juice, soy sauce and fish sauce, and served with bowls of rice. A really simple dish to cook that produces a delicious result with sweetness coming from the coconut juice, saltiness from the soy sauce and savouriness from the fish sauce. When I cook a dish I am always intrigued by how other people cook it, and I will scan cookbooks and the internet for recipes to see how the way my mum cooks it compares with others. I’ve seen other ingredients added to this dish such as shallots and garlic, and other spices such as star anise or five spice. Some recipes do not use any soy sauce and only use fish sauce. Some recipes prepare a caramelized sauce made up of water and sugar first to cook the pork and eggs in. My mum’s recipe is relatively simple and uses few ingredients. When I came across the Ravenous Couples recipe for Thi Heo Kho Trung, I saw that they had turned Thi Heo Kho Trung into a David Chang/Momofuku inspired steamed pork bun dish. It was one of those ‘damn, I wish I’d thought of that first’ moments. Encapsulating the pork inside steamed buns is a perfect way of eating this dish as the sweetness of the steamed buns complements the coconut enriched pork which has been cooked until it’s melt in your mouth tender, plus you have a tasty sticky sweet savoury sauce to go over the top of the pork, and you can add a slice of egg if desired. I haven’t eaten ‘the’ Momofuku steamed pork buns before which contains brined and roasted pork belly but I think that this could possible be better?! Here’s my mum’s Vietnamese braised pork and eggs (Thit Heo Kho Trung) that I have turned into my own take on Momofuku inspired steamed pork buns. I used a pressure cooker to cook the pork and included the process for cooking with a pressure cooker and a pot over the stove. Ingredients • 1 kg pork belly, chopped into 2-3cm cubes • ~ 3 cups of coconut juice (from 2 young coconuts) • 5 small red chillies, deseeded • 6 whole hard boiled eggs, shelled • fish sauce (2 ½ tablespoons) • light soy sauce (1 ½ tablespoons) • dark soy sauce (2 tablespoons) • salt to taste To make Momofuku style buns – buy steamed buns from Asian supermarket, cucumber and coriander. Young coconut I do not shy away from the layers of fat in pork belly, fat is what makes food taste good! Method Par-boil the pork – put the pork pieces into a pot of boiling water and simmer for 1-2 minutes until partially cooked. Rinse pork under cold running water and drain well. Add the coconut juice, chillies and 1 ½ tablespoon of fish sauce into a pot/pressure cooker and bring to a simmer. Then add in the pieces of pork. (1) Bring to a boil and then simmer on low heat for around an hour, stirring occassionally or pressure cook for 10 minutes. (2) Then add in 1 ½ tablespoons of light soy sauce, 2 tablespoons dark soy sauce and 1 tablespoon fish sauce. Simmer on low heat for another hour, stirring occassionally or pressure cook for 10 minutes. (3) Test the flavour and adjust with fish sauce or sugar if required and add in a pinch of salt to balance. Add in the hard boiled eggs and simmer for another 30-45 minutes to flavour the eggs and for the sauce to reduce. Note: I pressure cooked this dish for a total of 20 minutes, divided into two 10 minute periods. The last step of cooking does not require pressure cooking. I bought premade steam buns from Emma’s Seafood Asian grocery on the corner of Newcastle and William street in Northbridge. You can make them from scratch using this recipe. To make Momofuku inspired buns – Steam buns according to packet instructions. Add in pieces of pork (slice the pork in half if too thick), a slice of egg, spoon over the egg and pork some sauce and then top with thin julienned pieces of cucumber and coriander. You can also just eat the pork and egg with steamed rice. Slices of pork belly in bun Add a slice of egg on top Add the braising sauce over the top Top with cucumber and coriander Here are some of my other pork belly recipes: Braised pork spare ribs with pumpkin Twice cooked pork (Sichuan style) Roasted pork belly - sui yuk Kakuni (Japanese Braised Pork) Braised pork belly with daikon Chinese BBQ Pork Communist Pork (Red Cooked Pork) Baki Kecap (Indonesian braised pork in sweet soy sauce)
Tavuk Kapama is a beautiful one tray baked chicken and rice dish where the rice really is the star of the show. Tropical Sun pre-fluffed USA Easy Cook Rice is so easy to use and soaks up all the beautiful flavours and juices from the pan. This dish is easy to make and absolutely delicious!
Skip the refined sugars and make your own healthy Chia Seed Jam using only 4 basic ingredients! It's perfect on toast, in oatmeal, on sandwiches, and more.
I have always loved lemon curd, but I didn't like all the sugar. I found a way to make it sugar free and just as delicious. Lemon curd is the perfect way to sweeten your kefir or kefir cheese. It's my fast morning kefir on many days. I'm just crazy for lemon curd and kefir. It's a summertime favorite.
Beet juice is loaded with phytonutrients that will lower your blood pressure, fight inflammation in your organs, ward off cancer, and detoxify your body.
Cilantro-lime rice and Cuban-style black beans serve as the base for juicy chicken tossed in a blend of fresh orange juice, lime juice, garlic, smoked paprika, oregano, and cumin. If that’s not enough, the bowls are then topped with a mango salsa and some sweet fried plantains on the side, perfection.
The BEST basic tahini sauce made with simple ingredients like all natural tahini, lemon juice, garlic and optional flavor add-ins. This creamy, easy tahini sauce recipe is vegan, nut free and delicious as a dressing or dip for tons of different recipes.
A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings. Add Sesame Ginger Tofu for added protein! Watch the video.
A great summertime salad with grilled steak and fresh herbs. This salad is a Thai and Lao specialty. Just like the laab/larb which uses ground meat, nam tok is grilled meat. Nam tok means “waterfall” which is the dripping of fat and meat juices onto the charcoal while grilling the meat. This is a ve
Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world's most popular curries! Make this with store bought curry paste (we give it a freshness boost) OR homemade red curry paste (the fresh flavour can't be beaten!). SPICE Level: Mild to hot BUT if using store bought paste, depends on what brand you use (Note 5).
This refreshing, tasty rice noodle salad is perfect for a hot summer day, served with lots of raw crunchy vegetables, seared chicken, and nuoc cham sauce.
Creamy Coleslaw with Greek Yogurt Dressing by jentrudel
Homemade kimchi is easy on the wallet and it’s child’s play to make. If you’re unsure how to get started, then check out this beginner’s guide to making kimchi. We’ll show you how to make the best Korean pickles using everyday ingredients and no fancy equipment. Table of ContentsBasic Kimchi RecipeTemperature guidelines for fermenting kimchiTroubleshooting...Read More
This Lemon Pasta is budget friendly, creamy, tangy and ready in just 10 minutes. So easy to make with simple ingredients, you wouldn't believe it is vegan and you can do this with so little effort. Kids friendly, family approved a keeper with fresh flavor that the whole family will enjoy.
Thin strips of flavorful chicken make this ever popular Middle eastern dish. This homemade version of chicken shawarma wraps is great for busy night dinner or meal prep.
Beetroot is consumed for its detoxification properties. However, overconsumption may lead to adverse effects. Learn the side effects of beetroot juice here.
This Miso Sesame Ginger Dressing packs a ton of flavor and nutritional punch- the sesame and fresh ginger pair together so well, it's made tangy by the lime juice and vinegar, and emulsified by the miso, which adds a salty umami to the dressing.
