Hoi Sin Duck


Duck in hoi sin sauce with coconut & lime rice

Hoi Sin duck with coconut & lime rice.

2 duck breasts
200g Hoi Sin sauce
Enough Rice
50g Dessicated coconut
Half a lime
Half a cucumber
One massive cooking tip is to evaluate how long each component will take to cook.
It is essential that the rice is hot when you plate the duck.
Don’t overcook the duck and don’t serve cold rice.

Pan fry the duck breast both sides for 5 minutes, remove, slice and cook each side for a further 2 minutes & no more.
Chuck in the hoi sin sauce and stir for a minute. Serve immediately.
The duck slices should still be floppy when they are cooked. If they are stiff, you’ve overcooked it.
When the rice is cooked tip into a warmed bowl, stir in 50g of dessicated coconut, squeeze the lime in, stir again.
Slice the cucumber however you want to, I prefer long strips.
Garnish the rice with dry fried onions or shredded roasted fish. Or not.
Stick a blob of sambal gandaria (because it has lime in) on the plate, bobs yer uncle & fanny’s yer aunt. Sorted!


Sunday MishMosh

Sunday MishMosh

400g beef mince
Half a small white cabbage shredded
A whole large leek sliced thinly

A tsp fish sauce
A tbsp ketjap manis
2 tbsp beef mince mix/kruidenmix voor gehakt
Half a chilli chopped finely
A tsp chilli prawn sambal
A shake of garlic powder
No salt. There is enough in the fish sauce and beef mince herb mix thingy.

2 cups of cooked rice (optional but preferable to potatoes, noodles or any other filler)
A handful of roasted peanuts or pine nuts or whatever nuts you want. Except brazil. Or almonds. Or walnuts. Or chestnuts or coconuts. If you actually manage to get a coconut in your mouth, odds on it would get stuck in your throat. They are better served out of the shell anyway.

Render the beef mince until you can get rid of this deadly stuff:


This is beef fat and it better out of your system than in. Once you have got shut of the fat, add a teaspoon of some nice tasting oil, hemp oil or walnut oil is spot on.

Add half a cup of warm water along with all the sauces & seasoning.


When stirred through, add the cabbage & leek, mix and cover until cabbge is half cooked.
Add the rice and peanuts and stir in gently until everything is nicely heated.
Add more sambal with a Jip en Janneke spoon (tastes so much better with a Jip en Janneke spoon).

And here you are: Sunday Mishmosh with 2 of your 5. As with all stirfy meals you can also add other vegetables such as yams, mooli, cucumber, carrots, water chestnuts, bamboo shoots.


The world is your lobster.
Cooking is dead easy.
Even bloody cats can cook.


Lazy Git Recipe 2: Bangers

This is the second in the Lazy Git series.

Basmati boil in the bag rice, boiled for 16 minutes
Whole chinese leaf chopped fine served raw (from Tesco)
12 Lidl Dulano less fat mini Nürnwurst
Add any sambal, ketjap or soy sauce to the rice.
Add a *blob of Lidl mayonaise

*technical term you needn’t worry yourselves about.

I’ve had saithe & salmon from Felix.
I had no idea what saithe was until I looked it up on Google.
It’s pollock.
I presume the political correctness tossers think it sounds too close to BOLLOCK & are doing our thinking for us eh?
That’s nice



Drumsticks, Rice & Cabbage

Okay, back to basics tonight.
Chicken drumsticks, Japanese sushi rice and Chinese leaf (Chinese cabbage).

The chicken
Season 4 drumsticks with salt & pepper.
Heat a couple of tablespoons of croma margeraine in a wok or big frying pan.
Chuck the chicken drumsticks in along with half a chilli (whole). Cook for 30 minutes on medium heat.

The rice
Stick 3 cups of sushi rice and half a litre of water in a rice cooker.
Switch on 10 minutes after chicken has been on, it takes about 20 minutes.

In the meantime
Slice up all the leaves from the whole of the chinese leaf.
It looks a lot but the crinkly leaves go down to nothing. In anycase, it’s good for you.

When the rice cooker goes “click”, turn it off.
The chicken is ready also, so drain all the oil, leaving a salty, peppery, chilli residue.
Remember what I said about the oil! Not down the sink. Use paper kitchen roll and chuck it in the bin.

Chuck the chinese leaves in the wok/pan for 3 or 4 minutes. Cook on medium heat.
The cabbage will produce it’s own moisture and leave a nice chilli flavoured sauce.
Serve, add sambal, ketjap manis, dried shredded fish or whatever you can find to garnish it with.

If feeding kids, keep telling them it’s chinese leaf. Don’t even mention the word “cabbage”.

Cats and chilli don’t harmonise easily, so you’re on your own with this one dude!

Hey, and have a butchers at this, Tesco today, 2 free range chicken breasts for £9.90 reduced to £8.41.  Whaaaaaat??
Methinks they are taking the piss. Sell by date….today as well! It says it all really.


Whoever is stupid enough to pay that, has been well and truly mugged.
Lets look at it with a bit of common sense here.
By shopping locally, we can get a whole 6lb free range chicken for £7.50 plus all those juicy giblets in a bag.
It will be a day old at most and produced within 25 miles of the shop.

Moral: for fresh meat & vegetable, shop local, stuff the supermarkets.

~~~~~~~ Mandarijn ~~~~~~~