Asian recipes

Asian-style noodle broth

10 minutes

Asian recipes

Quick kimchi

Thai pot-roasted beef neck

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 4-5 hours

Ingredients

4 T coconut oil
2-2.5 kg whole beef neck
3 red chillies
6 garlic cloves, roughly chopped
1 vanilla pod, split
1x10 cm ginger piece, chopped into large chunks
2 lemongrass stalks, cut lengthways
2x400ml coconut milk cans
2 cups chicken stock
2 limes, juiced
3 T fish sauce
Salt, to taste
Jasmine rice, for serving

Method

Preheat the oven to 150°C.

Heat 2 T coconut oil in an ovenproof pan over a medium heat. Add the beef neck and brown both sides. Remove the meat from the pan and set aside.

Heat the remaining coconut oil, then add the chillies, garlic, vanilla, ginger and lemongrass and fry for 3 minutes until browned and fragrant.

Pour in the coconut milk and stock and increase the heat. Bring to the boil and add the meat. Cover with a heavy lid or tinfoil and roast for 4–5 hours. Turn the meat throughout the cooking process.

Remove from the oven and place the meat in a separate dish. Reduce the cooking liquid on the stove for 30 minutes over a medium heat. Return the meat to the sauce.

Stir in the lime juice and fish sauce. Season lightly with salt if necessary.

Shred the meat in the saucepan. Serve in the pan with jasmine rice.

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Asian-style noodle broth

Easy noodle salad with coconut dressing

Sticky chicken wings with Asian slaw

Asian calamari with carrot dressing

Noodle salad with Asian-style peanut butter sauce

Asian-style scrambled eggs

Pad Thai garnished with lemongrass, lime, coriander and spring onions

Japanese cabbage pancakes with okonomiyaki sauce

Quick kimchi

Asian-style steamed cabbage-and-chicken parcels

Asian-style pork ribs with butternut crisps

Thai pot-roasted beef neck

Thai pot-roasted beef neck

Ingredients

Method