Sausage mix

A great substitute for anything that involves pulling sausages out of their casing. Make sure you get fresh ground meat, not made from previously frozen parts.

Ingredients :
3-4 lb of ground pork
2 table spoon red chili flakes
2 table spoon coriander seeds
2 table spoon paprika
3-4 table spoon fennel seeds


1. Grind and combine all the spices.

2. Add about 2 table spoon of the spice mix per pound of ground meat.

3. Mix to combine and portion off in freezer bags. Throw them in the freezer and pull out as needed.

Dirty rice Pilaf

Recipe over by the great blog CultureEatz. Go have a look! Only pictures here.

Pork and Eggplant Stir-Fry

Pork and eggplant just play so well together. This variation is quick, cheap and satisfying all in one.

1lb ground pork
1 teaspoon soy sauce
1 teaspoon pepper
2 teaspoon sesame oil
2 cloves of garlic, diced
4 graffiti eggplant (or 3 japanese eggplant)
1/2 cup chicken stock
3 tablespoons bean paste (I used one with ginger)
1 teaspoon sugar
1 teaspoon rice vinegar
1/2 teaspoon fish sauce
1 teaspoon ground Korean pepper
3 table spoon grape seed oil (or peanut oil)


1. In a bowl, combine the pork, soy sauce, 1 teaspoon sesame oil and the ground black pepper.
Mix well and set aside for 10 minutes to marinate the meat.

2. Slice the eggplants into strips.

3. In a large skillet heat 2 tablespoon of oil over medium-high/high heat.
Add 1 diced clove of garlic and stir into the oil until fragrant (should not be long).

4. Throw in the sliced eggplants and toss to coat with oil, Keep the heat fairly high, you want to eggplants to sear a bit.

5. When they start to soften add the chicken stock. Continue cooking the eggplant until they are all soft and slightly browned. Then remove from the skillet and set aside.

6. In the same skillet, heat the remaining 1 tablespoon of oil. Add the other clove of garlic and stir until fragrant. Add the pork.

7. While that’s cooking, combine the rest of the ingredients (bean paste, rice vinegar, sugar, sesame oil, Korean pepper).

8. You want the meat cooked and no longer pink, but not dry.

9. Add the eggplant back to the skillet.

10. Add the sauce and stir to coat evenly. Allow to cook with the sauce for a minute or two.

11. Serve with rice.

Wonton Soup

Cold grey days are perfect soup days. This recipe is simple but labor intensive and is best done when you have at least an other person to cook with you. Also make sure you have ample space on your working surfaces, for efficient assembly.

1 lb ground pork
2 eggs, lightly beaten
1 can water chestnut, chopped
1 bundle green onions, finely sliced
2 tea spoon soy sauce
1 tea spoon salt
3/4 teaspoon pepper, or more to taste.
2 packets of wonton wrappers
2 boxes chicken stock
1/4 cup milk
Thyme, Oregano and Rosemary.
Sesame oil (optional)

1. Mix the ground pork, eggs, water chestnut, soy sauce, salt, pepper and green onions. Cover with saran wrap and let stand for 30 minutes.

2.  Put roughly a teaspoon worth of stuffing in the middle of a wrapper. Wet the edges with the milk, then fold the wrapper, making sure to remove the air so the wonton does not burst. Press the edges firmly to seal, don’t hesitate to fold over any uneven edge. Repeat until your run out of stuffing or of wrappers (this is where the additional person is useful).

3. Put 2 large pots on the stove. One with plain water and one with the chicken stock. Add herbs to the chicken stock, to taste. You can also dilute it if it is too salty. Bring the pot with the water to a roiling boil and the chicken stock to a simmer. Working in batches, drop the wontons into the boiling water. Cook for 5 minutes then drain and transfer to the pot with the stock. This prevents the excess flours from turning the stock into a pasty mess.

4. I always make a few extra so I can pan fry them. Boil them as above, then drain in a plate on the side. Heat some sesame oil in a pan and carefully add the wonton (the water will make the oils splatter). Cook until golden on both sides.

Enjoy! The soup will reheat well, but will not freeze and reheat.