Hoisin Beef Stir Fry on Rice Thin Noodle

Serves: 4

You need:
500gr beef sirloin steak or beef yakiniku
2 tablespoon vegetable oil
1 onion, thinly sliced
1 carrot, thinly sliced
1 red capsicum, thinly sliced
200g snow peas, trimmed
1 zucchini, thinly sliced
4 green spring onions, thinly sliced
500gr Rice-Thin Noodle, cook according the packaging

Marinated:
2 cloves of garlic, crushed
2cm piece fresh ginger, grated
¼ cup soy sauce
¼ cup hoisin sauce
1 tablespoon brown sugar


To make marinade, combine all ingredients in a large bowl.

Trim fat and sinew from steaks, cut into 1cm wide strips. Add to marinade. Toss to combine. Cover and refrigerate for at least 30minutes (overnight will do better). Drain thoroughly. Reserve marinade.

Heat half of the oil in a non stick wok until very hot and smoking. Add beef in two batches. Stir-fry until almost cooked through. Remove from wok. Place in a bowl and cover to keep warm.

Heat remaining oil in same wok until hot and smoking. Add onion and carrot. Stir fry for about 2 minutes, or until almost tender. Add capsicum, snow peas and zucchini, stir fry for further 2 minutes. Return beef and juices to wok with reserved marinade. Stir fry for 1 minute. Add spring onion. Toss to combine.

Serve stir fry on top of Rice-Thin noodle that been cooked as packaging, and extra green spring onion if you wish.


You can always substitute vegetables used above with your own preference.

Fish Soup with Basil Leaves

In the bowl there's an explosion of flavours and textures that have you gasping for breath at every mouthful and wiping your eyes after every spoonful.

Ingredients

• 1 white-snapper fillet
• 1 tbsp fish sauce
• 1/4 tsp black pepper, freshly ground
• 1/4 cup spring onion, thinly sliced

Soup stock

• 1 tbsp sesame oil
• 3 shallots, sliced finely
• 2 lemongrass stalks, cut into 3cm lengths and crushed
• 6 cups of water or chicken stock
• 1 small chili, seeded and thinly sliced (optional)
• 1 tbsp sugar
• 2 tbsp fish sauce
• 2 tomatoes, seeded and cut into wedges
• pinch of sea salt
• pinch of freshly ground black pepper
• 1/2 cup fresh lime juice
• Bunch of basil leaves, divided on to 2 portion (for garnish)
• 2 limes, cut into wedges

Method

Place fish fillet into a bowl with the fish sauce, pepper and spring onions. Allow to marinate in the fridge while you make the soup.

In a deep pot, heat the oil. Add the shallots and lemongrass. Saute for 3 minutes, then add the water or chicken stock and simmer for 20 minutes.



Pass this stock through a fine sieve into a deep pot. Bring to the boil and add chili, sugar and fish sauce.

Simmer on a low flame for 5 minutes, then drop in the marinated fish fillet, tomato wedges, salt and pepper.

Cook for a further 3-5 minutes or until fish is cooked. Pour in the lime juice and stir in bunch of basil leaves.

To serve

Serve in individual bowls with basil leaves and a wedge of lime.

Serves 6

Fish Soup with basil leaves

In the bowl there's an explosion of flavours and textures that have you gasping for breath at every mouthful and wiping your eyes after every spoonful.




Ingredients
1 white-snapper fillet
1 tbsp fish sauce
1/4 tsp black pepper, freshly ground
1/4 cup spring onion, thinly sliced

Soup stock
1 tbsp sesame oil
3 shallots, sliced finely
2 lemongrass stalks, cut into 3cm lengths and crushed
6 cups of water or chicken stock
1 small chili, seeded and thinly sliced (optional)
1 tbsp sugar
2 tbsp fish sauce
2 tomatoes, seeded and cut into wedges
pinch of sea salt
pinch of freshly ground black pepper
1/2 cup fresh lime juice
Bunch of basil leaves, divided on to 2 portion (for garnish)
2 limes, cut into wedges

Method
Place fish fillet into a bowl with the fish sauce, pepper and spring onions. Allow to marinate in the fridge while you make the soup.

In a deep pot, heat the oil. Add the shallots and lemongrass. Saute for 3 minutes, then add the water or chicken stock and simmer for 20 minutes.Pass this stock through a fine sieve into a deep pot. Bring to the boil and add chili, sugar and fish sauce.

Simmer on a low flame for 5 minutes, then drop in the marinated fish fillet, tomato wedges, salt and pepper.
Cook for a further 3-5 minutes or until fish is cooked. Pour in the lime juice and stir in bunch of basil leaves.

To serve
Serve in individual bowls with basil leaves and a wedge of lime.
Serves 6

Pink Lemonade

Nothing better than cold drink on hot summer day...
Here is our favourite we happy to share...

For 2-3 serves, you need:
· Medium size water-jug
· 2can of soda water (approximately 330ml per can)
· 100ml of orange juice
· 25ml of granita syrup
· 1 lime
· Bunch of mint leaves
· Ice cubes, as desired

How to:
· Squezee juice of the lime on to water-jug, add syrup, mint leaves and orange juice. Stir evenly
· Add soda water, stir
· Add ice cubes
· Ready to serve

Invite your friend to come over, you’ll have your own party.

If serving for children, swap the soda water with sparkling water.

Enjoy