Carne asada

I discovered that the butcher I usually go to carries flank steak a while ago. The price was appealing, so I picked up a slab and made carne asada with it.

Carne asada is a fairly simply dish to make. The trick for great flavour is to let the flank steak soak in the marinade for at least four hours and preferably overnight.

Carne asada with baby gems and sautéed potatoes

Taiwanese 3-cup chicken 三杯雞

One of my favourite dishes from home is 三杯雞, or, literally, three cup chicken. Cooked in sesame oil, rice wine, and soy sauce with a load of whole garlic cloves, fresh slices of ginger, and Thai holy basil (九層塔), this dish is always a reminder of how an over-abundance of flavour can work. Thai holy basil can be hard to find, but my local Asian market sometimes stock it.

Three cup chicken

Orange turkey 陳皮火雞

Inspired by a conversation with a couple of friends about cooking turkey, I made orange turkey, a twist from orange chicken, for dinner tonight. It was so good that the Husband asked for seconds!

Orange turkey