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]]>My new cookbook, Just as Delicious, is here!
It’s LANDED and ready to pre-order. Cue happy dance!
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Can I get a whoop whoop: my new cookbook is here! Yep, Just as Delicious has landed and is comin’ in hot. I am BEYOND excited. Full of page after page of my favourite food, it’s the companion cookbook to Always Delicious, but TBH it’s also worthy of standalone status in its own right. So what’s it all about? What recipes can you expect? How can you get your mitts on the magic? Read all about it… or watch the teaser vid below!
Just as Delicious: from concept to cookbook
The origin story for Just as Delicious is a simple one: I had so many recipes I wanted to share with you guys… and I ran out of room in my last cookbook! When I wrote Always Delicious (my first cookbook in YEARS), I set out to capture what you love most about my food and lifestyle channels: the tips, techniques and, most importantly, recipes that work. But it felt like only a small slice of the pie. And you can never have too much pie, amirite?
So here we are with Just as Delicious. Even more of the things you love, as well as the delightful details I believe make cooking and eating so joyful. Because for me, the point is not just what ends up on your plate. It’s about that smug little smile to yourself as you flip your flaky handmade roti in the pan. It’s about the soul-tingling joy in splashing foaming butter over the glorious crust of a thick-cut steak. And surely you’re doing a happy dance when that first piece of crispy fried chicken emerges from the hot oil. There is SO MUCH beauty in the process of cooking and that’s what I hope to share with you all.
I mean… just LOOK at them.
What to expect
First off: epic recipes, plus I’ve also got dishes in there that make use of essential (life) skills. And yes, while paying your bills on time and making your own bed are totally necessary life-admin fodder, I’m much more interested in knowing how to make the juiciest roast chicken or the ultimate gyoza.
In Just as Delicious, you’ll find the core techniques I come back to time and again. And throughout the book I’ve scattered QR codes that take you to exclusive video tips, as well as visual step-by-step guides. At the heart of it all is the ‘why’. Showing why something works, or why an ingredient is important gives you so much more than just a recipe. My hope is that it makes you celebrate the beautiful details and brings you more joy in the food you cook every day.
Just as Delicious: chapter by chapter
You can find out all about Just as Delicious (including how to secure your very own copy!) right here on my site – you won’t find it in bookstores or anywhere else. To whet your appetite, here’s a little teaser…
Poach, steam, sear, roast
The treatment of your ingredients is key to amping up the flavour. In this chapter you’ll find the best ever roast potatoes, melt-in-your-mouth steak and silky-smooth poached eggs, just to name a few. Rejoice!
Broths and braises
Warming and fragrant, satisfying and substantial, these are the recipes I treasure, both for their rich and rewarding flavours, and their soul-healing properties.
Crispy crunchy things
If snap, crackle and crunch mean anything to you, then this is the chapter you need. From fried chicken to cornflake prawns and potato pancakes, expect savoury perfection on every page.
Stir-fry, but make it good
All my tricks, techniques and knockout recipes to ensure you end up with a bowl of good stuff, rather than a sad, sweaty mess.
Whole lotta spice
Exactly what it says on the tin. Plus I’ve thrown in some unexpected surprises here too! (Hello, Sichuan peppercorn ice-cream.)
Bake me happy
In this chapter, you’ll find everything from friend-making breads to showstopper desserts. It’s a goodie!
Make it really fast
Tags:
30-minute meals • Best-ever chicken recipes • Braises • Chinese cuisine • Desserts • Dumplings • Easy weeknight dinners • Family favourites • Filipino cuisine • Healthier • Holiday season • How-to • Indian cuisine • Indonesian cuisine • Japanese cuisine • Kid-friendly • Korean cuisine • Make ahead meals • Malaysian cuisine • Noodles • Rice • Stir-fries • Taiwanese cuisine • Thai cuisine • Vietnamese Cuisine • Weekend meals
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]]>One Pot Chinese Soy Sauce Chicken
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One Pot Chinese Soy Sauce Chicken
PREP TIME
COOK TIME
SERVES
Ingredients
Steps
Heat a clay pot, casserole dish or medium saucepan over high heat. Add the oil. When hot, add the chicken skin side down (do this in batches if you need). Allow the chicken to sear for 3-4 minutes or until golden. Then turn the pieces over.
Add the garlic and ginger, then toss with the chicken pieces until well mixed. Add the soy sauces, sugar, pepper, star anise, cinnamon, cloves and 2 cups of water (or enough water to almost cover the chicken pieces). Bring to a simmer, turn the heat down to medium and cook, turning the chicken pieces over every now and again, for 30 minutes (uncovered).
Add the eggs to the claypot, along with the tofu. Gently mix everything together until well coasted, taking care not to break up the eggs or tofu. Cover with a lid, then simmer for another 5 minutes to allow the eggs and tofu to soak up a little sauce. Remove from heat and scatter with spring onion. Serve with steamed rice.
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]]>Taiwanese Braised Pork & Rice
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This dish is the equivalent of a hug in a bowl! Rich, comforting and bursting with umami, it’s the perfect dinner to curl up on the couch with.
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TAIWANESE BRAISED PORK & RICE
PREP TIME
15 minutes
15 minutes
COOK TIME
1 hour 20 minutes
1 hour 20 minutes
SERVES
4
4
Ingredients
1 tbsp vegetable oil
700g (1.5 lb) pork belly, cut into 2cm pieces
1 tsp Sichuan peppercorns
3 garlic cloves, finely chopped
1 eschallot, finely chopped
¼ cup soy sauce
¼ cup Chinese Shaoxing wine
1 tbsp dark sweet soy sauce or kecap manis
¼ cup brown sugar
3 slices of fresh ginger
3 dried bay leaves
3 whole star anise
1 cinnamon stick
6 dried shiitake mushrooms
4 boiled eggs, peeled
steamed rice, to serve (click here to see my recipe for how to cook rice)
steamed Asian greens e.g. gailan or bok choy, to serve
Steps
Heat the oil in a wok or deep frying pan over high heat. Add the pork belly and cook, stirring, 4-5 minutes or until starting to colour.
Use a mortar and pestle to lightly crush the Sichuan peppercorns. Add those to the pork in the pan along with the garlic and eschallots. Stir to combine. Then add the ginger, bay leaves, star anise and cinnamon stick.
Now add the soy sauce, Shaoxing wine, dark sweet soy sauce, brown sugar and 2 cups of water. Bring to the boil. Reduce heat to low and simmer for 1 hour or until the pork is nearly tender.
Meanwhile, place the mushrooms in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 20 minutes to soak. Drain and discard the liquid. Remove and discard the stem and slice the mushrooms in half.
Add the mushrooms and eggs to the wok. Simmer, turning the eggs occasionally, for another 10 minutes or until the pork is very tender.
Serve, cut the eggs in half and serve the pork with the egg, steamed rice and steamed greens
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What our customers say
5.0 out of 5 stars (based on 3 reviews)
June 8, 2023
Taiwanese braised pork n rice review n rating 5 stars
Great dish! Very comforting n yummy delish.
April 4, 2023
Consistent results!
My favorite version of this dish! So delicious every time.
November 14, 2022
Yummy
I always use this recipe with great results.
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]]>Taiwanese Beef Noodle Soup
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This rich and rewarding Taiwanese noodle soup typically takes several hours to make, but thanks to my recipe you can cheat your way to full-on flavour in a fraction of the time. All you need are a few essential aromatic ingredients… and a handy pressure cooker!
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TAIWANESE BEEF NOODLE SOUP
PREP TIME
25 minutes
25 minutes
COOK TIME
55 minutes
55 minutes
SERVES
6
6
Ingredients
3 tbsp vegetable oil
1 onion, sliced
6 garlic cloves
3 slices fresh ginger
6 spring onions (scallions)
2 large mild red chillies, deseeded
3 tbsp doubanjiang*
2 small tomatoes, cut into wedges
2 tbsp brown sugar
¼ cup dark soy sauce
½ cup soy sauce
½ cup Chinese Shaoxing wine* (optional)
3 star anise
500g (17.6 oz) boneless beef shank, cut into roughly 4cm cubes
500g (17.6 oz) beef chuck steak, gravy beef or stewing beef, cut into roughly 4cm cubes
4 cups beef stock
800g (1.7 lb) cooked egg noodles
3 small bunches of bok choy, halved and quickly blanched in boiling water
finely chopped spring onion (scallions) and coriander (cilantro), to serve
Steps
Heat the oil in a large frying pan or wok over medium-high heat. Add the onion, garlic, ginger, spring onions and chillies. Stir-fry for 2-3 minutes or until the onions have softened but not coloured. Add the doubanjiang and stir-fry for another minute. Then stir through the tomatoes and the brown sugar. Now add the dark soy sauce, soy sauce, Chinese wine and the star anise. Add the beef and mix to combine. Transfer the mixture into the pot of a pressure cooker. Add the beef stock and 2 cups of water. Mix to combine. Secure the lid and pressure cook on high for 40 minutes.
Release the pressure from the pressure cooker and when it’s safe, remove the lid. Use a spoon to scoop off most of the excess fat from the top of the soup. Then remove the ginger slices and the star anise. Taste the soup and add more salt to your taste.
Divide the noodles among serving bowls. Top with bok choy and chunks of beef. Ladle over the soup. And sprinkle over the spring onion and coriander.
Notes:
– Doubanjiang is a Chinese fermented broad bean and chilli paste. It can be found at an Asian grocer or ordered online. You can leave it out if unavailable.
– Chinese Shaoxing wine is a type of rice wine. You can leave this out if you would like to.
– Find more of our favourite beef soup recipes here!
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What our customers say
5.0 out of 5 stars (based on 7 reviews)
March 18, 2024
Very tasty
I love this recipe. Just made it for the first time and since I didn’t have beef but a freezer full of venison that’s what I used. It was super tasty and the tendons from the shank melted so beautifully to make delicious unctuous soup.
February 8, 2024
Amazing!
This is awesome! It’s so easy and flavorful! I can’t believe I made this and it tastes amazing! Thank you!
January 16, 2024
Absolutely a Winner
Made this last night on a lovely wet Monsoon evening in Darwin, it’s easy, absolutely delicious & will be on our rotation. Everything was in the pantry so that was easy, the only thing I changed was I doubled the chuck steak as I had no beef shank.
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]]>Taiwanese Three Cup Chicken
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Listen up: you need this Taiwanese sesame chicken stir-fry on your radar, stat! This one is gloriously sticky and savoury, and only takes minutes to cook (hello, midweek meal!). Feel free to switch out the cooking wine for chicken stock if you’re needing an alcohol-free version.
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TAIWANESE THREE CUP CHICKEN
PREP TIME
15 minutes
15 minutes
COOK TIME
25 minutes
25 minutes
SERVES
4
4
Ingredients
2 tbsp sesame oil
5cm (about 2 inch) piece ginger, peeled and finely julienned
6 garlic cloves, halved
5 large dried red chillies, cut into bite-sized pieces
800g (1.7 lb) chicken thighs, cut into bite-sized pieces
2 tsp cornflour (cornstarch) mixed 2 tsp water
½ cup Thai basil leaves (alternatively use Italian basil)
steamed rice, to serve
Stir-fry sauce:
3 tbsp Chinese Shaoxing wine
3 tbsp soy sauce
2 tsp dark soy sauce
2 tsp brown sugar
Steps
For the stir-fry sauce, mix all the ingredients in a small bowl.
Heat half the sesame oil in a wok or large frying pan over high heat. Add the ginger, garlic and chillies and stir-fry for 20 seconds or until fragrant. Add the chicken and stir-fry for 3-4 minutes or until the chicken starts to colour on all sides. Pour in the stir-fry sauce. Mix and reduce the heat to medium. Cover with a lid and simmer for about 15 minutes.
Remove the lid and add the cornflour mixture to the chicken. Mix and allow to simmer a further minute or until the sauce has thickened. Stir through the remaining sesame oil and the basil leaves. Remove from heat and serve with steamed rice.
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What our customers say
4.8 out of 5 stars (based on 5 reviews)
November 8, 2023
Tasty but on the salty side
Easy and quick to prepare. Would reduce the amount of soy next time to address saltiness and too much sauce.
October 11, 2023
Spectacular
This was a fun and easy dish to prepare and execute. Next time I will. It back on the chilies as it was a little too spicy for some.
October 4, 2023
The most delicious recipes
Her dishes and her mothers dishes are amazing. I love it.
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]]>Taiwanese Fried Chicken
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The secret to making Taiwanese Fried Chicken taste so good? This glorious soy and ginger marinade. And the Sichuan peppercorn mix that’s sprinkled on at the end. You’ll probably have some of this peppercorn mix left over but that’s okay. You can simply store it in an airtight container in your pantry and sprinkle it over pretty much any dish you like. It goes with just about anything.
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TAIWANESE FRIED CHICKEN
PREP TIME
15 minutes
15 minutes
COOK TIME
20 minutes
20 minutes
SERVES
4
4
Ingredients
3 chicken breasts, halved lengthways
1 tsp chilli powder
2 eggs
2 cups potato starch
1 cup Thai basil leaves
vegetable oil for deep frying
sea salt
Mixed pepper powder:
2 tsp white peppercorns
1 tsp Sichuan peppercorns
1 tsp black peppercorns
Marinade:
2 tbsp finely grated ginger
1 garlic clove, finely grated
2 tbsp soy sauce
1 tbsp mirin*
½ tsp Chinese 5-spice (try my homemade version here)
½ tsp potato starch*
Steps
For the mixed pepper powder, use a mortar and pestle to grind the peppercorns to a fine powder.
Take 2 tablespoons of the mixed pepper powder and mix it with 1 tbsp of sea salt and the chilli powder. Set the chilli salt aside for later.
Place the remainder of the mixed pepper powder and place it in a large bowl. Add the rest of the marinade ingredients and mix well.
Use a rolling pin or meat mallet to pound the chicken breast pieces to an even thickness. Then cut into bite-sized chunks. Add the chicken to the marinade and toss well.
Fill a wok or deep frying pan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Place the eggs into a large bowl and whisk with two tablespoons of water. Coat each chicken piece in the egg and then in the potato starch. Shake off the excess starch. Cook the chicken in batches in the hot oil for 3-4 minutes or until cooked through and crispy. Drain on paper towel.
Add the basil leaves to the hot oil and cook for 1-2 minutes or until crispy. Drain those on paper towel.
Layer the chicken pieces and crispy basil leaves on a serving plate. Serve hot.
Notes:
– Mirin is a type of sweet Japanese rice wine.
– You can use regular Italian basil if Thai basil is unavailable.
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What our customers say
5.0 out of 5 stars (based on 1 review)
August 7, 2023
Delicious
All of Marion’s recipes are a hit, but this one was absolutely as promised. So good and easy to put together!
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So Good
Easy to do and so delicious