– Chilli Asian Pork Noodles with Salad –

Chilli Asian Pork Noodles with Salad…


2 tbs oil

250g pork mince

100g vermicelli noodles

100g bean sprouts

1 brown onion, chunks

1 chilli, chopped fine

1 green capsicum, strips

1 carrot, fine strips

250g green beans, cut into inch pieces

4 button mushrooms, sliced chunky

3 garlic cloves, crushed

1 Tbs ginger, grated

½ tsp Chinese 5 spice

2 Tbs oyster sauce

1Tbs fish sauce

1tsp sugar


2 tomatoes, quarters

½ cucumber, large slices


2 spring onions

1 chilli, sliced

Lemon or lime wedges

  1. First place the noodles in a bowl and pour boiling water over them and let them soak for about 5 minutes.
  2. Next, prepare the sliced tomatoes and cucumber and set aside for plating.
  3. Heat the oil in a wok or large fry pan. Fry off the onion, garlic, ginger and chilli for a minute or so.
  4. Add the pork mince and 5 spice and cook until meat is browned, for about 5 minutes.
  5. Now add in the mushrooms, capsicum, carrots and green beans. Stir fry until slightly tender.
  6. Add in the fish sauce, oyster sauce and sugar and mix in well. Enjoy! =)

Kate Xx


Grilled Squid Salad with Zucchini…

-Grilled Squid Salad with Zucchini-




300g squid rings

150g mixed leafy salad

2 small tomatoes, quartered

½ a cucumber, triangle chunks

½ red onion

1 spring onion

1 zucchini, sliced length ways

Coriander, to garnish

Lemon wedges to serve

Marinade for squid-

1-2 Tbs oil

Zest of ½ lemon

1 tsp chili flakes

Coriander stems, chopped fine

Salt and pepper

Dressing for salad-

Simple just olive oil, lemon juice and seasoning

  1. First off, to marinate the squid. Combine all of the ingredients in a bowl, but hold off on the oil till the last minute.
  2. Oil and season the zucchini strips then get them onto a hot grill or you could just do it in a large fry pan. Should only take a few mins on each side.
  3. Next chop all of your salad ingredients up and have them ready to go in a bowl. Don’t dress it yet, I like to dress salads at the last minute before serving.
  4. When the zucchini is done, in the same pan/grill – get it really hot, just smoking…
  5. Now cook your squid off, might have to do it in batches because you want to grill it and not stew it so grill/pan must always be smoking hot.
  6. Grill squid for about 1-2 mins, till they get a bit of colour on them.
  7. Get some lemon juice as soon as they come off the heat.
  8. Time to dress your salad ingredients and plate them. Also plate the zucchini.
  9. Place your squid on top and around your salad. Garnish with coriander and serve with lemon wedges. Enjoy!

A bit about Sri Lankan Kothu Roti…..


Kothu roti is a Sri Lankan dish and although it is not a traditional dish, it has become very popular and modern. Kothu is made up off Sri Lankan roti bread called ‘Godhamba’ roti, veg and/or meat, eggs and spices. The many varieties include chicken, beef, lamb, mutton and also vegetarian versions with just veg and/or eggs.

The dish is usually made on a flat heated iron surface and also metal blades or cleavers that are used to chop up and mix all of the ingredients to order.The clashing of the metal blades is a very distinctive sound and come late evening, the beat of kothu being prepared by the small roadside restaurants can be heard from all over the place.

Here is a video of the Kothu roti being made… Amazing isn’t it!

The Kothu roti was originated in Batticaloa, in the Eastern parts of Sri Lanka in the early 70’s by the local Tamil people. Kothu used to be a cheap takeaway meal for the lower class, but has now become a staple diet for the upper class as well. It is now a dish that has successfully transcended the social boundaries in Sri Lanka, and especially with the young night club and party goers. It is very common for them to end their night with a stop at a near by street stall for a kothu as a mid night snack… much like a kebab would do the trick here in Australia after a long night out!  =)

So here is my Kothu roti… and as I do with much of my cooking, I do a bit of research to start with and come up with my own recipe or versions if you like. And can I just say, the kothu roti is one of my partners all time favourite dishes. So when I made this for him.. he was generally impressed. So I asked him for a score, and he gave me a 9 and a half!!! A 9 and a half from him, is pretty damn good! He is a tough critic… Also, he must have enjoyed it because he kept going back all night for a second serve…. a third…. a forth… and by morning the container that I had put it in that night was all washed up and on the drying rack, so yeah he has polished it off by morning! =D I take that as he thoroughly enjoyed it. Will have to make it again very soon, and so should you! Want to experience an easy Sri Lankan dish that you can make yourself at home than give this a go… Eating out, without eating out! Here goes…..


  • 1  1/2 cups of curry meat plus a bit of the gravy
  • 5 roti (or Parathas) I used frozen ones in a pack, you can get them from an Asian grocer or a curry store
  • 2 onions, cut into chunks – fairly big
  • 2 long chillies
  • 2 spring onions
  • 4 garlic cloves, sliced
  • sprig of curry leaves (about 12)
  • 1 carrot, grated
  • 2 eggs, slightly whisked
  • 1/2 tsp chilli flakes (optional – if you want it really hot)
  • 1/2 tsp curry powder
  • 1/2 tsp cumin powder
  1. Make a curry with the meat of you choice (chicken, beef, lamb) You could use any curry paste i suppose, but if you can try and get yourself a really good and authentic Sri Lankan curry paste.
  2. Cook you roti/ parathas as directed on the pack… Usually just fry them with no oil in the pan for 1-2 minutes on each side till golden.
  3. Then slice them up into squares or chunks, doesn’t have to be perfect.
  4. next stir fry off you onion, garlic, chilli. spring onion, carrots for a few minutes till the onion has softened slightly. Now add in the spices and fry them off.
  5. Then move over the veg to one side of the pan and slide in your 2 eggs and scramble them, which shall only take a minute.
  6. Now add in your curry meat and a bit of the gravy.
  7. and lastly add the chopped roti/ parathas and toss for a few minutes until everything is well combined.
  8. Season with salt and pepper to your liking and also a few lime wedges as well…. Enjoy!

I’ll give you a few tips for my Sri Lankan chicken curry…. Here is what I use to make mine-

1 onion, 4 garlic cloves, knob of ginger, sprig of curry leaves, 1 tomato, a good Sri Lankan chicken curry paste, 5 chicken thigh fillets, 1/2 tin of coconut cream, 1 1/2 – 2 cups of water, a squeeze of lemon and plenty of seasoning…

*** I have only ever found 2 brands of Sri Lankan curry pastes here in Australia, and they are ‘LARICH’ and ‘RABEENA’… If you can find them, your onto a winner! =)

Kate Xx

Dinner tonight… Major success if you ask me!!

Dinner tonight… Baked Greek lamb chops with veggies, rocket, tomato, olive and feta salad!
I never follow a recipe… It pains me to say it, I just can’t!. My favourite things to serve up to my family are big wholesome and shared food on a big platter in the middle of the table which we can all dig into. I just love it! This was inspired by the usual browsing of recipes and when i come across something that looks amazing in a picture and has ingredients that I like, I’ll definitely give it a go. So this dish came from and was inspired by a similar recipe I saw on the Coles site…

But as I said, I cannot follow recipes so I had to go and tweak it didn’t I..? So here is my recipe for this delicious dish that I fed the family tonight, and my son even tried everything… For a change! =)

Baked Greek Lamb Chops With Roast Potato, Carrot, Onion and a Tomato, Rocket, Olive and Feta Salad –

Serves 4 – 6

4 Lamb forequarters chops – sliced in half

2 Potatoes – cut into 2cm chunks

2 Carrots – cut into 2cm chunks

2 Red onions – cut into wedges

Marinade for chops –

4 Garlic cloves – crushed/minced

2 Tsp dried oregano

Juice and rind of a lemon

2 Tbp olive oil

Salt and pepper

(Marinate and leave in the fridge for about 15 mins)

Salad –

2 Tomatoes – cut into chunks

8 Olives – sliced, pits removed

80g Rocket leaves

50g Feta

Sprinkle of dried oregano

First off I cut up the carrots and potatoes, oil and season them and got them into a 200c oven to start them off roasting as they will take the longest.

I then got onto the marinade… In a large bowl, mix the oil, garlic, oregano, juice, rind and seasoning with the chops and gave them a good massage, then pop them back into the fridge.

Next onto making the salad. I cut up the tomatoes and olives. Washed my rocket leaves and had my feta aside to crumble over at the very end.

In a large fry pan, heat to a high heat and sauté off the onion wedges for about 5 mins until softened slightly. Then in the same pan, comes time for sealing of the chops… Heat up a large fry pan and seal them off till they have a nice colour on them. You might need to do these in batches. Then transfer them to an oven proof dish.

Once all the chops are sealed and in the dish, put in 1/2 cup or water and any remaining marinade from the chops, cover with foil and into the oven they go… For about 20 mins.

Now time for assemble… I used a big platter/serving plate. First put down the cooked potato, carrots and onions. Then on top of those go the lamb chops. Then the rocket leaves (which i dress at the very last min with a tiny bit of olive oil and lemon juice) go around the pile of chops and veg, the tomato and olives (also dressed the same at the very last min) are placed on and around the chops. Finally, crumble the feta over the whole dish… And serve some lemon wedges on the side too!

And hey presto, a gorgeous meal that everyone is going to enjoy! =)

Kate Xx

Hello world! My first blog…

Hello world indeed!

So glad to have my blog up and running. Early early days but we will get there…

I have a huge… wait, HUGE passion for all things food. I breath it, I feel it, I live it and I most certainly love it! I am a home cook and wish to do something big someday with my love for food, but in the mean time I wish to share my everyday food blog with you. I don’t want to back myself into a corner and say that I’m a huge Sri Lankan cook, but I do have a very soft spot for the Sri Lankan cuisine, as my partner is a Sri Lankan born. I absolutely love the food and I am hooked, always learning it’s never ending really…
Not only do I cook Sri Lankan food, I also cook a lot of other foods. Modern food, Australian, Greek, Mediterranean,  Italian, Asian, bbq’ing, roasting, baking and much much more! I am not a snobby cook. By that I mean, I do shop at the supermarket, I do use sauces or pastes out of jars or packets, I do use frozen veggies, I don’t make my own pasta, I may use home brand ingredients such as flour or sugar… I am just a home cook, but I’m no food snob. Just love to share and want people out there to know that they can do it too.

I shall leave you with this… # Moto for the day- ‘Cooking is 90% confidence and only 10% skill”. I live by this! Well i hope you will follow me and enjoy my blogs!

Kate Xx