Kedgeree - new easier version

 

[Sourced from Internet]

Thanks Bill Granger. Below is Bill’s recipe. I, of course made small tweaks – as you do! and then forgot to take photos - as I often do.

Ingredients
1 Tbsp olive oil
25g butter
1 sm red onion, finely chopped
2cm piece of fresh ginger, peeled and grated
1 heaped tsp curry powder
250g (1 ¼ cups) long-grain rice
500ml (2 cups) water
*200g smoked trout fillets, boned and flaked
Serves 4

To serve:
2-3 hard-boiled eggs, quartered
A handful of coriander leaves

Method
Heat the oil and butter in a saucepan over medium heat. Add the onion with a good pinch of sea salt and cook for eight to ten min until soft.  Add the ginger and curry powder and cook for two min. 

Add the rice to the pan and stir to coat in oil. Pour in water; bring to boil and then turn down to a simmer. Cover the pan and cook for 10 min (don't leave it), or until all the water has been absorbed and/or the rice is cooked to your liking. Remove the pan from the heat. 

Carefully stir in the trout or simply place it on top of the fragrant rice. Serve the kedgeree topped with egg and coriander leaves. 

Optional: Serve lime wedges and sliced cucumber on the side.

Chook’s note: An easy cheaper option to the flaked trout (which is totally delicious and my favourite) is to use tinned sliced smoked salmon. We had it prepared this way for lunch the other day and it was absolutely delicious. I was cooking just for two so I  used one tin of smoked salmon (125gm) and saved halv the cooked rice  for later (I'd warm it gentlely with a very big dob of better).

I have been making my version of this for many decades with a recipe dating back to the 80s. That original used smoked cod and we served it with a dollop of fruit chutney. This is far superior to that old version.

XO Sauce Fried Rice

You may have guessed that I love Asian food and particularly fried rice. This one is a cracker.

Ingredients
3 Tbsp vegetable oil
2-3 eggs, lightly whisked
4 garlic cloves, finely chopped
1 small onion, diced
200g peeled and deveined prawns
200g Chinese ‘Char Siu’ BBQ Pork diced
2 cups cooked rice
¼ cup finely sliced spring onion  

Seasoning sauce:
¼ cup ^XO Sauce
1-2 Tbsp soy sauce
1 Tbsp Chinese Shaoxing cooking wine
1 tsp dark soy sauce 

Method
* For the sauce, combine the ingredients and set aside for later. 

* Make an omelette by heating 1Tbsp of the oil in a wok or frying pan over medium-high heat. Add the eggs and swirl around until almost set. Then flip the omelette over and cook for another minute. Transfer to a chopping board and cut into chunks. 

* Heat the remaining oil in the pan over high heat. Add the garlic and onion and cook for 2 min or until the onion has softened. ^Add the prawns and stir-fry for 1-2 minutes or until just cooked. Then toss through the Chinese BBQ Pork. Add in the seasoning sauce and stir-fry for another minute. 

Add the rice and the chopped omelette and stir-fry until the rice grains are evenly coated in the sauce. Toss through the spring onion. Serve with extra XO sauce on the side.

Chook’s note:   I didn’t have BBQed pork but used pork mince with a sprinkle of Chinese Five Spice.  ^If you are using pork mince then fry it before the prawns. It tasted delicious..
The original recipe called for 4 eggs but I use only 2 because I buy large ones.
^ You can find XO sauce in most Asian supermarkets. Check the label as there are a few different ones. I use a mushroom-based sauce which is good for vegetarians. You will also fine garlic and spicy ones. Our preference in the garlicy one as the other is quite hot. Or you can make your own, it’s a very versatile spicy sauce and easy to make. https://thepingingchook.blogspot.com/2019/07/xo-mushroom-sauce-got-lots-of-mushrooms.html 

 

Asian Ground Beef Pasta

 

Ingredients
250 g pasta
4-5 large garlic cloves finely minced
1 lg shallot minced (or onion)
100g fresh shiitake or 24gm dried soaked, dice to small cubes
20 ml olive oil
400-500g ground beef
20-30 ml Chinese cooking wine
20 ml light soy sauce
20 ml dark soy sauce
20 ml oyster sauce
A little freshly white pepper, add salt if necessary
2 spring onions sliced (garnish)

Method 
Cook the pasta then drain - reserve ¼ cup of pasta water.
Sauté garlic and shallots over medium heat until fragrant, about 15 sec.
Add the mushrooms and beef and cook over medium-high heat and stir until the beef is cooked through - about 5-6 min. Deglaze with cooking wine.Add soy sauces and oyster sauce. Toss to incorporate.
Add the pasta to the pan and stir through sauce. Season with pepper and add salt if needed. Add a little reserved pasta water if necessary.
Serve garnished with spring onions. Serve hot or warm with a fresh vegetable side.

Chook’s note: I used pappardelle because I had it and love it, but use whatever pasta you prefer. Best pasta is something that captures the sauce – rigatoni, penne, gomiti, or wide ribbons.
I also added a few shredded kale leaves.
I used a combination of fresh and dried shiitake (because I didn’t have enough fresh) and then used the soak water to loosen up the meat combo.
You can freeze the meat sauce in meal size containers and heat with pasta later.  I freeze pre-cooked pasta to use later. [Pre-cooked and reheated pasta increases its resistant starch content, which lowers blood sugar spikes and reduces absorbed calories. I do this with rice too for ease and it's better for your gut.] 

Thai turkey mince with rice

 

Ingredients 
1 Tbsp peanut oil
750g turkey mince
2 garlic cloves, crushed
1 small red chilli, finely chopped
!/2 red onion chopped, optional

1/3 cup sweet chilli sauce
1/4 cup lime juice
1/2 red onion, halved, finely sliced
1 cup fresh coriander leaves, roughly chopped
A handful of iceberg lettuce leaves, shredded
Steamed jasmine rice, to serve
Lime wedges, to serve

Serves 4

Method
Heat oil in a frying pan over medium-high heat. Add mince, garlic and chilli. Cook, stirring constantly, for 4 to 5 min or until mince is browned and cooked through. Transfer to a large bowl.

Add sweet chilli sauce, lime juice, onion, coriander and lettuce. Toss to combine.
Serve with rice and lime wedges.

Chook’s note: It’s the fresh ingredients and herbs added at the end that give this dish a wonderful zing. You could also add a splash of fish sauce but it’s not necessary. If you don't like sweet chili suace which I don't much, you could use something else, but it worked here. It's a dish of flavours so do whatever you love.  You could use any lettuce leaves you have on hand but I like the iceberg.
You can prep the meat part ahead and simply warm at the last minute.
I use whatever rice I have pre-cooked in the freezer.

Japanese Salmon Rice

A quick an easy dish which can be thrown together from pantry items. I always modify to taste and according to what I have in the pantry-freezer 

Ingredients
1 ½ cups Japanese rice
½ cup sake (optional)
1 3/4 cup salmon stock or dashi (or chicken stock)
2 green onions, sliced thin
150gm cooked salmon meat, flaked
2 Tbsp furikake seasoning (see below)
1 to 2 Tbsp sesame oil

Serves 4

Method
Rinse the rice well before cooking. Put the rice, sake and stock in a pot, cover and turn on high until it boils. Drop the heat to medium-low and cook until the rice is mostly done, about 10 mins. When it's done, quickly uncover the pot and put in the green onions and salmon. Cover the pot and wait 5 minutes.

When you are ready to serve, fluff the rice with the sesame oil and furikake seasoning.

Chook's notes: If you don't have furikake seasoning, simply toast 2 Tbsp of sesame seeds and use that. (For recipe see https://thepingingchook.blogspot.com/2025/07/citrus-furikake.html)
I substitute Chinese cooking wine for sake and use chicken stock (because it is always handy).
I rarely have Japanese rice so I simple use medium grain white.  You can use precooked rice from the freezer, warm it and then add the green onions and a little stock before adding the salmon
I usually make this with smoked salmon cooking pieces or hot smoked salmon fillets.

Optional serving suggestions: add a touch of cream or butter and lemon juice to the rice, serve with steamed snow peas and scatter with chopped dill.

Turkey pilaf

 

[image from the internet]

Ingredients 
1 tbsp extra virgin olive oil
1 small red onion, finely chopped
2 garlic cloves, crushed
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
3/4 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp dried chilli flakes
500g turkey mince
1-2 cup cooked rice
1 lemon, rind finely grated, juiced
1 cup each of fresh mint and coriander leaves, firmly packed

Serves 4

Method

Heat the oil in a large non-stick frying pan over medium heat. Cook the onion and garlic, stirring, for 2 mins or until soft. Add the spices and chilli. Cook, stirring, for 1 min or until aromatic. Increase heat add the turkey. Cook, breaking up the mince with a wooden spoon, for 6 min/until browned and cooked through.

Heat the rice and add the lemon juice and zest.  Season and add to the turkey mixture. 

Add the chopped the mint and coriander and stir to combine. Sprinkle with toasted chopped pistachios (optional) and drizzle with the extra oil or dob with butter – or both!

Chook’s note: the original recipe used couscous but I prefer rice. If you want to use couscous, place the couscous, lemon rind, juice and water in a heatproof bowl. Cover with plastic wrap. Stand for 5 min to absorb. Fluff with a fork. Season. You can add cranberries if you wish but this is delicious as is.

Hot and Sour Chicken and Lemongrass Soup

 

Ingredients

1.5 L chicken stock
3-4 stalks lemongrass
½ tsp salt
½ tsp palm sugar
8 slices galangal
8 kaffir lime leaves
6 eschalots, peeled and thinly sliced
300g skinless chicken thigh fillets
6 Tbsp lime juice
6 Tbsp fish sauce
2-4 hot chillies finely chopped plus extra for serving
½ cup coriander, chopped
Serves 4-6.

Method

Bring stock to the boil. Trim and bash 2 lemongrass stalks and add to stock with salt, sugar, 4 slices galangal, 3 torn lime leaves and 3 eschalots.

Simmer 10 mins then add chicken.

Once soup returns to the boil, remove from heat and allow to cool. Remove chicken and slice into a bowl with lime juice, fish sauce and chillies. Mix well.

Strain soup, discard solids and bring back to the boil. Remove from heat.

Trim finely chopped 1-2 lemongrass stalks and add to soup with chicken mixture, remaining eschalots and galangal and thinly sliced lime leaves. 

Stir and taste – add more lime juice or fish sauce if needed.

Serve with chopped coriander and extra chillies if you like it hot.

Serves 4-6.

Chook's Note: this is one of the most delicious fragrant soups I have made for some time. Took me back to a lunch in Bankok last year.  

I used a homemade chicken stock but a low-salt store-bought one would work just as well. 
The recipe called for palm sugar but I didn't have any so used brown sugar. And I used ginger in place of galangal as I didn't have any - galangal is hard to find. The galangal has a gentler taste but ginger worked fine. As for how much 8 slices may be, I figured about 1 Tbsp chopped. This is a soup you can play with except for the lime and lemongrass and chilli - oh and fish sauce. It's all about the hot and sour balance. 

Fish sauce. It's worth getting a good one - I use a Thai brand. I start with 4 Tbsp and add more at the end if it needs it.

Tip on Kaffir lime leaves. Buy them when you see them and either freeze whole what you don't use immediately or dry and blitz then freeze. The freeze power is delicious sprinkled into many dishes or soup.