Sweet and Sour Chicken by Air Fryer

Who doesn’t love sweet and sour dishes? Growing up, sweet and sour pork used to be my absolute favourite dish. If I was asked by grandma what I wanted to have for dinner, I would always answer ‘ku lou yoke’. Even to this day, I still have a soft spot for sweet and sour dishes whenever we dine out at Chinese restaurants, simply because I find it really oily to deep fry at home. Well, not until I have discovered the joy of an air fryer! I have had my air fryer for almost a year now and I keep finding new ways to fall in love with it. For starters, it’s great for frying ‘ikan bilis’ or anchovies for nasi lemak, plus I don’t have to constantly monitor it.

This time, I experimented cooking Sweet and Sour Chicken with it. I would have used pork but chicken was all I had that time. :) So, chicken it is. The recipe can easily be replaced by pork if that’s your fancy. The thing I love about using the air fryer was how I could just leave everything enclosed inside, doing their thing, and I could do something else at the same time. For instance, in this case, while waiting for the chicken to be fried, I was cutting up the vegetables and ingredients to make the sauce. And by the time my sauce was ready, the chicken was ready too, so I was actually cooking this dish with half the time I would have used if I did it the traditional way.

Sweet and Sour Air Fried Chicken

Sweet and sour chicken using air fryer

Ingredients:

Marinade:

  • 600gm chicken thigh (or your preferred meat) cut into pieces
  • 1 tbs oyster sauce
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • Fried chicken flour (enough to coat all the chicken pieces)
  • Olive oil spray

Sauce:

  • 2 tbsp oil
  • 2 tomatoes cubed
  • 1 capsicum sliced
  • 1 red onion sliced
  • 3 cloves garlic chopped finely
  • 3-4 tbs tomato ketchup
  • 50ml water
  • 1 tsp sugar

Sweet and Sour Air Fried Chicken

Air fried chicken pieces

Steps:

  1. Marinate the chicken pieces with all in the ingredients in the marinade section except for flour and olive oil spray.
  2. Set aside for 5-10 minutes.
  3. Then coat the chicken pieces with flour, making sure each piece is covered.
  4. Place chicken piece into air fryer, ensuring they don’t overlap each other for optimum browning. Separate frying into 2 batches if required.
  5. Spray the chicken pieces with olive oil (or similar).
  6. Set air fryer to 180C for 10 minutes, then increase to 200C for another 10 minutes.
  7. In between the switching of temperature, remove the chicken pieces from the air fryer and toss them around before placing them back.
  8. Once 20 minutes is over, remove chicken and place them on a plate to cool.
  9. While chicken is cooking, heat a frying pan with oil.
  10. Add in chopped garlic and fry until brown.
  11. Add in tomatoes, onions and capsicum and fry for 2 minutes.
  12. Then add in ketchup and water and bring to boil.
  13. Add in sugar to taste and allow to simmer for 5 minutes or until vegetables are soft.
  14. Add in fried chicken pieces when the sauce is ready and give it a good toss.
  15. Serve while hot.

Sweet and Sour Air Fried Chicken

Sweet and sour chicken

Sweet and Sour Chicken by Air Fryer
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Chinese
Serves: 4
Ingredients
Marinade:
  • 600gm chicken thigh (or your preferred meat) cut into pieces
  • 1 tbs oyster sauce
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • Fried chicken flour (enough to coat all the chicken pieces)
  • Olive oil spray
Sauce:
  • 2 tbsp oil
  • 2 tomatoes cubed
  • 1 capsicum sliced
  • 1 red onion sliced
  • 3 cloves garlic chopped finely
  • 3-4 tbs tomato ketchup
  • 50ml water
  • 1 tsp sugar
Instructions
  1. Marinate the chicken pieces with all in the ingredients in the marinade section except for flour and olive oil spray.
  2. Set aside for 5-10 minutes.
  3. Then coat the chicken pieces with flour, making sure each piece is covered.
  4. Place chicken piece into air fryer, ensuring they don't overlap each other for optimum browning. Separate frying into 2 batches if required.
  5. Spray the chicken pieces with olive oil (or similar).
  6. Set air fryer to 180C for 10 minutes, then increase to 200C for another 10 minutes.
  7. In between the switching of temperature, remove the chicken pieces from the air fryer and toss them around before placing them back.
  8. Once 20 minutes is over, remove chicken and place them on a plate to cool.
  9. While chicken is cooking, heat a frying pan with oil.
  10. Add in chopped garlic and fry until brown.
  11. Add in tomatoes, onions and capsicum and fry for 2 minutes.
  12. Then add in ketchup and water and bring to boil.
  13. Add in sugar to taste and allow to simmer for 5 minutes or until vegetables are soft.
  14. Add in fried chicken pieces when the sauce is ready and give it a good toss.
  15. Serve while hot.

There you have it! Sweet and sour chicken without the mess of deep frying. They did turn out to be golden with a crispy outer layer too, so I was pretty happy with that. Most of all, I was happy with how I could make this a healthier version compared to the traditional oil deep-frying version, and could happily serve this to my kid.

Pancakes on the Rocks

Having lived in Sydney for 3 years now, one thing that I really miss from Malaysia is the variety of food that you can get even in the wee hours of the morning – nasi lemak, char kuey teow, roti canai, wan tan mee, you name it. Unfortunately, the only food we can get at 8am in the morning is usually from fast food joints and the occasional cafe that starts early. Even yum cha (dim sum) places don’t start until 10am. That is, until I found out that Pancakes on the Rocks near our place actually starts at 7am (the one at The Rocks opens 24 hours!)! My oh my, finally, a nice change for breakfast at a decent breakfast time. :) So of course, we went there during the weekends (plural term because we went there a few times now) with Little J.

They have an extensive pancakes menu, a kids menu and also a breakfast menu (which is served all day). Since we were there for breakfast, we ordered from the breakfast menu. I had the Pancakes ‘n’ Sausage combo which came with 2 buttermilk pancakes topped with whipped butter and a side of sausages, fried egg and grilled tomato. My oh my, the pancakes were oh-s0-fluffy! I absolutely loved the soft, cottony and airy texture that melts in your mouth with a nice sweet aftertaste. Oh did I mention that every pancake dish also comes with a little jar of maple syrup? That’s perfect with the pancakes! Sure it might sound a little weird to have something sweet and savoury on the same plate, but really, I think the combination works for me.

Pancake on the Rocks

Pancakes ‘n’ Sausage (AUD$13.95)

Saucer had the Aussie Sunrise which came with 2 buttermilk pancakes topped with whipped butter, bacon, fried egg and grilled pineapple and banana. I thought his combo was the winner – you’ve got the nice fluffy pancakes (which is a must), the crispy bacon, the runny egg and the sweet pineapple and banana to balance them all up. This would totally be my next order there.

Pancake on the Rocks

Aussie Sunrise (AUD$14.95)

On a different visit, we also tried the Pancake Egg ‘n’ Hash, which came with buttermilk pancakes topped with whipped butter, hash brown and a fried egg. As much as I love hash browns, this was the one thing that didn’t fit in my books. I thought the potatoes in the hash brown were too coarsely shredded, didn’t stick well together and were not fried enough. The whole combination just resulted in hard potato shreds that even Little J didn’t enjoy, which was a shame. Otherwise, the pancakes were gorgeous as usual, so was the runny sunny side up!

Pancake on the Rocks

Pancake Egg ‘n’ Hash (AUD$13.95)

Pancake on the Rocks

Trying to grab this little monster before he escapes!

Overall, we had an enjoyable experience at POTR. The pancakes were lovely and more importantly, the environment was really kids friendly. Almost half of the tables were filled with families with kids. We will definitely return, maybe next time for something sweet!

Pancake on the Rocks

One for the album

For more information: www.pancakesontherocks.com.au

Pancakes on The Rocks on Urbanspoon

Black Sesame Balls / Jin Dui Recipe

About a few weeks back, Saucer suddenly said to me, “Could you make me those black sesame balls that we had from the restaurant the other day during lunch?”. He was referring to those deep fried glutinous rice balls coated with sesame seeds with a black sesame paste filling. Most yum cha places here have them and we almost always order them. When weekend came and Little J was having his nap and Saucer was out for his weekly squash, I thought, maybe I should do it and surprise him when he’s back. :) So here’s my rendition of the Deep Fried Black Sesame Balls or Jin Dui as we call it in Cantonese. Obviously, I did my research the day before and picked bits and pieces here and there (depending on which method is the quickest 😛 ), plus modified the recipe based on what I had at home, so I really didn’t have high hopes for the end product. LOL. Much to my pleasant surprise, the balls turned out really well! Maybe it’s beginner’s luck or maybe it’s not, perhaps you could try it out and let me know. :)

Deep Fried Sesame Balls

Deep Fried Glutinous Rice Balls / Jin Dui

Ingredients:

Dough:

  • 1 small sweet potato
  • 250g glutinous rice flour
  • 1 tbs corn flour
  • 1 tsp baking powder
  • Sesame seeds for coating
  • Water
  • Oil for deep frying

Filling:

  • 50g Black sesame
  • 4 tbs honey

Steps:

For Black Sesame Paste Filling:

  1. Blend the black sesame seeds until they are fine and somewhat oily.
  2. Add in honey one spoon at a time and mix it with the ground sesame seeds.
  3. Store the black sesame paste in the fridge if it’s not used yet.
Deep Fried Sesame Balls

Black Sesame Seed Paste

For the dough:

  1. Peel and cube the sweet potato into small pieces.
  2. Steam the sweet potatoes for about 20 minutes or until they are soft enough to be mashed easily.
  3. Mash the sweet potatoes in a mixing bowl.
  4. Add in glutinous rice flour, baking powder and corn flour into the mixing bowl and knead all of them together.
  5. Add in water gradually until everything forms a manageable (not sticky) dough. You should not need to use more than half a cup of water. If you accidentally add in too much water, you can adjust by adding in more glutinous rice flour to adjust.
  6. Depending on your preferred size, pinch a ball of dough and roll it into a sphere.
  7. Make a well in the sphere and fill it with the black sesame paste made earlier.
  8. Gently wrap the dough around the paste and roll it so that it forms a ball again.
  9. Roll the ball on a plate of sesame seeds and make sure every surface is covered.
  10. Repeat steps 6 – 9 until all dough is used up.
  11. Heat up a sauce pan filled with oil enough for deep frying (enough to cover the size of the ball).
  12. When the oil is hot enough, turn the heat to low / medium, and place the balls into the oil.
  13. Gently toss the balls around when they are frying.
  14. Remove the balls once they start to float in the oil.
  15. Place them on kitchen paper towel to absorb excess oil.
  16. Serve while it’s warm!
Deep Fried Sesame Balls

Mashed sweet potato

Deep Fried Sesame Balls

Finished dough

Deep Fried Sesame Balls

Balls coated with sesame seeds

Deep Fried Sesame Balls

Deep drying at medium heat

Deep Fried Sesame Balls

Floating balls means they are ready!

Deep Fried Sesame Balls

Golden deep fried sesame balls

Deep Fried Sesame Balls

Sesame balls with black sesame paste filling

I was really surprised with the outcome, which I thought was really good for a first-timer. The black sesame paste almost melted in my mouth upon my first bite. The sweet potato gave the ball a nice flavour, plus, if you run out of black sesame paste filling, the sweet potato balls on its own taste delicious too! Needless to say, Saucer was a happy man when he was back from squash that day. :)

4.0 from 1 reviews
Deep Fried Black Sesame Balls / Jin Dui Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Chinese
Ingredients
Dough:
  • 1 small sweet potato
  • 250g glutinous rice flour
  • 1 tbs corn flour
  • 1 tsp baking powder
  • Sesame seeds for coating
  • Water
  • Oil for deep frying
Filling:
  • 50g Black sesame
  • 4 tbs honey
Instructions
For Black Sesame Paste Filling:
  1. Blend the black sesame seeds until they are fine and somewhat oily.
  2. Add in honey one spoon at a time and mix it with the ground sesame seeds.
  3. Store the black sesame paste in the fridge if it's not used yet.
For the dough:
  1. Peel and cube the sweet potato into small pieces.
  2. Steam the sweet potatoes for about 20 minutes or until they are soft enough to be mashed easily.
  3. Mash the sweet potatoes in a mixing bowl.
  4. Add in glutinous rice flour, baking powder and corn flour into the mixing bowl and knead all of them together.
  5. Add in water gradually until everything forms a manageable (not sticky) dough. You should not need to use more than half a cup of water. If you accidentally add in too much water, you can adjust by adding in more glutinous rice flour to adjust.
  6. Depending on your preferred size, pinch a ball of dough and roll it into a sphere.
  7. Make a well in the sphere and fill it with the black sesame paste made earlier.
  8. Gently wrap the dough around the paste and roll it so that it forms a ball again.
  9. Roll the ball on a plate of sesame seeds and make sure every surface is covered.
  10. Repeat steps 6 - 9 until all dough is used up.
  11. Heat up a sauce pan filled with oil enough for deep frying (enough to cover the size of the ball).
  12. When the oil is hot enough, turn the heat to low / medium, and place the balls into the oil.
  13. Gently toss the balls around when they are frying.
  14. Remove the balls once they start to float in the oil.
  15. Place them on kitchen paper towel to absorb excess oil.
  16. Serve while it's warm!

Sticky Pork Ribs Recipe

Only took me about 2 months before I finally have time to finish my half-written recipe. After coming back from Malaysia, I had to deal with Little J’s new found separation anxiety at the child care. He used to love going there but for the first few weeks, he was just crying his lungs out whenever I left him there in the morning. It was really heart-breaking. :( Luckily it got better after the few weeks, and then my parents were over for the Chinese New Year. So we spent a week driving out and about, which was really tiring. Now, back to the daily grind! Here’s a recipe that I did a few months back, and I thought I’d want to record it down so that I could do it again in the future. It’s inspired by Gordon Ramsay, but with modified (read: reduced) ingredients and steps. :) Enjoy!

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Sticky pork ribs

Ingredients:

  • 1.5kg pork ribs, separated
  • Sea salt and freshly ground pepper
  • Olive oil
  • 6-8 garlic cloves, peeled and sliced
  • 10cm piece ginger, peeled and sliced
  • 6 tbsp honey
  • 150ml soy sauce
  • 200ml Shaoxing rice wine
  • 500ml chicken stock

Steps:

  1. Preheat oven to 180°C.
  2. Season the ribs with salt and pepper, pushing the seasoning into the meat.
  3. Heat a frying pan on the stove top with a little olive oil and brown the ribs for 5-10 minutes until they are coloured on all sides.
  4. Remove ribs and place them on a roasting tray.
  5. On the same frying pan, add the garlic, ginger and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise.
  6. Add the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute.
  7. Pour the sauce into the tray with ribs.
  8. Place the tray in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.
  9. Remove the tray from the oven.
  10. Place the ribs aside and pour the remaining sauce onto the saucepan.
  11. Heat the sauce and reduce for 8-10 minutes until the sauce is thick and syrupy.
  12. Turn the ribs in the sauce to coat them well, then serve on a bed of mash.
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Browned pork ribs

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Sauce simmering

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Pour sauce onto ribs

 

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After baking for 1 hour

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Remove pork ribs from the sauce

 

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Coat ribs with thickened sauce

 

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Pork ribs with pumpkin mash

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Even your kids will love them! :)

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Mmm-mmm

Little J enjoyed the ribs so much he was so quiet throughout the meal! I also liked that eating the ribs doesn’t require any cutlery so he could just get his hands dirty and I didn’t have to worry about crumbs falling. Finally, we were able to have a nice, peaceful, family dinner together. :) Writing this post just makes me want to make the ribs again since he loves them so much! If you have fussy eaters, do try this recipe out. It does need some prep time, so I would suggest doing it on a weekend for working mothers. Have fun!

Sticky Pork Ribs Recipe
 
Prep time
Cook time
Total time
 
Sweet, savoury and sticky pork ribs that everyone will love
Author:
Recipe type: Main
Cuisine: American
Serves: 4-5
Ingredients
  • 1.5kg pork ribs, separated
  • Sea salt and freshly ground pepper
  • Olive oil
  • 6-8 garlic cloves, peeled and sliced
  • 10cm piece ginger, peeled and sliced
  • 6 tbsp honey
  • 150ml soy sauce
  • 200ml Shaoxing rice wine
  • 500ml chicken stock
Instructions
  1. Preheat oven to 180°C.
  2. Season the ribs with salt and pepper, pushing the seasoning into the meat.
  3. Heat a frying pan on the stove top with a little olive oil and brown the ribs for 5-10 minutes until they are coloured on all sides.
  4. Remove ribs and place them on a roasting tray.
  5. On the same frying pan, add the garlic, ginger and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise.
  6. Add the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute.
  7. Pour the sauce into the tray with ribs.
  8. Place the tray in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.
  9. Remove the tray from the oven.
  10. Place the ribs aside and pour the remaining sauce onto the saucepan.
  11. Heat the sauce and reduce for 8-10 minutes until the sauce is thick and syrupy.
  12. Turn the ribs in the sauce to coat them well, then serve on a bed of mash.

Visiting Malaysia 2014-15

Work has been really crazy for the past couple of weeks. I finally have some time to take a breather and post a long overdue update on our trip back to Malaysia! In the interest of time, this post will contain mostly pictures and less words since a picture speaks a thousand words right? So I have tens of thousands of words worth in this post. 😀 As mentioned in my previous post, we made a trip back to Malaysia during the year end holidays with Little J for the first time. If you haven’t already read, I also shared some tips on flying with a baby, which might be handy to you some day should you face with the same situation.

Char Kuey Teow from Kampar market

Char Kuey Teow from Kampar market

As expected, a trip back home wouldn’t be the same without the familiar food from the familiar places! Our first stop was back in Kampar where my hometown is, and breakfast was at the market without fail almost every morning! It’s just amazing how things were still the same after so many years. More expensive, no doubt, but generally still the same food, the same style and the same people. Some hawkers even recognised me as the daughter of so-and-so even though I had not been back for years. Anyway, that’s the beauty of a small town. Enough of that, let’s see some of the pictures of the food we had over the course of a week there. I really miss the variety of food you could get just for breakfast alone back in Malaysia. Over here in Sydney, the most common breakfast is bacon and egg roll, toasts or pancakes if you like at McD’s. Can’t even think of much else!! Even those HK congee and noodle places only start at 10am, which I think is too late for breakfast.

Roti canai

Roti canai

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Nasi Lemak

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Fried noodles

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Nasi Lemak bungkus

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Char Kuey Teow #2

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Apam balik

Of course, we also had plenty of home-cooked meals by my dear grandma. It still amazes me at how she could whip up dishes after dishes for close to 10 people every day and night! And all of them so yummy too! Sigh, looking at this picture just makes me feel miserable now. :(

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Home cooked dinner

After a few days in Kampar, we made a road trip to Penang, just the 3 of us, for a little getaway of our own. We chose to stay somewhere near Gurney so that it’s easy to travel around and close to the sea. The cheapest hotel (if you could call it that) that we could find was the Apple1 Gurney, which cost RM120 per night. It’s located just next to One-Stop shopping centre, which was a good landmark. The room was reasonable – clean, decent-sized and had a clean bathroom. It’s similar to Tune Hotels I would say, except that there’s no extra charges for air-con, towels, TV, etc. So, I guess we’re quite satisfied with it considering we’re only there for sleeps and out most of the day. It was small but had just enough space for our portable cot!

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Chilling in Apple1Gurney Hotel Penang

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Little J’s OOTD

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Ooh, is that a button?

What did we do in Penang? Honestly, we spent way too much time in the malls here because of the hot and wet weather! The first day was spent at Queensbay Mall since Saucer had to get something from his friend there, and then we went to check in to our room. After that, we went to Gurney Plaza because it was raining, and had dinner at Dragon-I. Next morning, we wanted to have the famous Super Hokkien Mee at One Corner Cafe Penang, but it was sold out! :( So we ate whatever the other stalls were selling, and went to Gurney Paragon because it was still raining. Little J had a blast at riding all the different cars in the amusement park there. When the rain stopped in the afternoon, we decided to go to Kek Lok Si temple so that our Penang trip was not all about shopping malls! Luckily it wasn’t crowded and we managed to get there quite easily. Left Kek Lok Si and went back to hotel for a rest, before coming out to Paragon again for dinner with friends. On the last day, we had breakfast at our favourite kuey teow thng place in Taman Sri Nibong, went back to Queensbay Mall to meet Saucer’s friend, did some shopping and visited Saucer’s brother before we left to Kampar.

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Hmm, should I get into this car or the next?

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Next one it is!

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What’s that green thing?

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A bigger car!

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With the Christmas tree at Gurney Paragon

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With daddy at Kek Lok Si

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Learning to pray

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At Kek Lok Si temple

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One for the album

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With our niece!

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Busy with toys

The next few days in Kampar were spent chilling out with family, going out for breakfasts and eating home-cooked food. It was awesome not having to worry about cooking, cleaning, chores, etc. Feels nice to be pampered once in a while eh? :)

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Start ’em young!

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Free rides in Giant

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With great grandpa!

On the last day in Kampar, we decided to bring Little J for a hair cut at the local barber. He was all fine and still when the barber was shaving the back part of the head off. Then, he started to use scissors to trim the front part, but Little J started moving frantically and was crying too. So the barber said he had no choice but to use the trimmer to shave the front part off as well, since that’s the fastest method. That’s why poor Little J ended up with almost ‘botak’ head. LOL! For the record, it was only RM5, which was less than AUD$2, so it’s well worth it still. :)

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Oh no! Where’s my hair gone?

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Tom yum soup in KL

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Just chillin’, don’t mind me

We spent the last few days in KL with Saucer’s family, where Little J fell in love with this egg-shaped chair. He loved to sit on it and to have us push and rock him. Maybe I should get something similar here so that I could have a few minutes of peace when he sits on it. :) We spent the last few days doing a lot of shopping!

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No daddy, I want to stand here on this piece of glass!

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Hui Lau Shan for tea

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Waiting for us to finish our Chilli Pan Mee

Overall, I think it was a pretty great trip! Flight was good on both ways, Little J was generally good too, except during meals with extended family members where he got very cranky, maybe because of unfamiliar faces? Otherwise, he had a great time there and we also managed to meet with lots of family members and relatives and did lots of shopping! So that’s a lot of agenda ticked. :) We should probably do this more often! :)

Quick Gourmet Meals

When I was just started working right out of university, I remembered feeling really excited about the new life and the freedom it brought. It was the first time I truly lived on my own away from my family, the first time I made my own money and the first time I spent my own money too. It was liberating to say the least. After a couple of years, I then started to get bored with my mundane lifestyle and began to envy people who didn’t have to go to work, namely stay-at-home-moms. I’ll be the first to admit that I used to think SAHMs have the best jobs – they didn’t have to wake up with an alarm clock, didn’t have to endure peak hour traffic, could run their errands (banks, groceries, etc) when everyone else was working and best of all, could have their hair/nails done on weekdays.

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Gourmet dessert at home

So, when I got married, I told Saucer that one day, I’d want to be a SAHM too. And guess what? I had a taste of that after Little J was born, and boy, oh boy, was I wrong! On so many accounts I was wrong. Yes, I wasn’t awaken by an alarm clock anymore, but I was awaken by a human clock who blared at random times of the night or the wee hours of the morning. I didn’t have to drive but that’s because I was too busy/tired to get out of house! Groceries were done during the weekend when Saucer was around, so there was at least someone was looking after the baby when the other was pushing the trolley. And manicure? What manicure?

One of the hardest things that I had to accept was that my life was never going to be the same anymore. I used to love cooking very much, and found passion in trying new dishes every once in a while. As with any other hobbies, it requires time and dedication to make it work, both of which have been given to Little J. So I was a bit upset that while I was (trying to be) a good mom, I sort of neglected my duties to provide great meals to the family. I wanted to prepare delicious and healthy meals for the hubby who’s hungry after a hard day’s work but I could only manage sub-par dishes with the limited time and energy I had.

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Next day delivery

Recently, someone told me about dish’d! It’s a site that was just launched this year, and create delicious frozen meals with the best ingredients. Of course, I was all up to try them out. Ordering from the website was easy, and best of all, delivery was done the very next day! Frankly I was a little skeptical with the next day delivery, but true enough, a big box of goodies was waiting in front of my door when I got home from work the next day. Very impressive!

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Frozen meals with dry ice

 

Since they’re all frozen meals, they’re packed with dry ice to keep them frozen. I received a text message saying the box was delivered at 12.30pm that day, but I only reached home before 6pm. And the boxes were still nicely frozen with plenty of dry ice intact! I ordered plenty of items so I’m going to go through some of my favourite ones that were tried and tested here.

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Seafood Bouillabaisse

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12 GIANT SQUID SKEWERS

I loved the Seafood Bouillabaisse! It was really easy to prepare too – just a few minutes in the microwave is all you need. There were several thickly cut fish fillets, prawns, mussel and vegetables in the soup, making it a complete and wholesome meal on its own. I can definitely eat this on a cold winter night as comfort food! For something that will appeal to both the adults and kids, the Giant Squid Skewers would be a hit. You just need to pop them into the oven, take a nice shower, and come out to a gorgeous smelling kitchen. :)

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BASIL & PINE NUT MEDAGLIONI

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RICOTTA, SPINACH AND LEMON ZEST MEZZELUNE

For pasta lovers, there’s a great deal to be chosen from – from pappardelle, mezzelune, canneloni, medaglioni or tagliolini just to name a few! We tried the Ricotta, Spinach and Lemon Zest Mezzelune and the Basil and Pine Nut Medaglioni. Between the two, I enjoyed the latter more because I love anything with basil, and this combination was really like pesto pasta. Yum!

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MARINATED SCALLOPS

Apart from complete meals, dish’d also sells frozen seafood items on its own. For example, I ordered the Marinated Scallops because I know how expensive scallops can be and the price at dish’d was really reasonable. Add to the fact that they’re marinated and ready to go, so I was sold! From the freezer straight to the pan, I just needed to sear them for a few minutes while my pasta was cooking. I then mixed the scallops with other seafood and vegetables I had and came up with my delicious version of scallop linguine!

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Scallops and prawns linguine

Apart from that, we also had a go at the Cod en Papillote and Squid en Papillote, where the latter had squid rings mixed with tasty vegetables in an equally tasty gravy. We ate this with rice and loved how the gravy complimented the rice so well. Again, they were really easy to prepare too – just place the pouch on a baking tray and place it in the oven. I was really pleased with how the usually busy dinner hours were transformed into a relaxed affair.

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SQUID EN PAPILLOTE

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COD EN PAPILLOTE

Last but not least, to cap off a great meal, we always leave room for desserts. I had a go at the 2 Love Apples and the Heritage Raspberry and Pistachio Frangipane Tart. The love apples looked really gorgeous! I loved the combination of different textures in this dessert – smooth creamy mousse, juicy poached apple in the middle and crumbly biscuit base at the bottom. Decadent! Saucer, on the other hand, absolutely adored the raspberry tart. Just look at the tart – it’s almost crowded with raspberries on top, giving it a sweet and tart burst of flavour that complemented the pistachio base very well. He finished more than 3/4 of this tart on his own!

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2 LOVE APPLES

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HERITAGE RASPBERRY AND PISTACHIO FRANGIPANE TART

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Lots of raspberries!

I have to say, after trying out the meals from dish’d, my perception towards frozen meals has changed. I’ve always thought that frozen meals are filled with preservatives, unhealthy and do not taste good. dish’d frozen meals have indeed set the bar high with good quality dishes created by reputable chefs from around the work. With ‘delicious food, ready when you are’ as their campaign message, I am now a happy mom who can devote most of her time to her baby without compromising her duties to provide delicious, healthy food to the family.

If you would like to try out dish’d, check out the awesome introductory offers that are currently running on their website!

Only currently delivering to metro VIC and NSW

  • Introductory offer $30 free plus free delivery (when you spend $50) on your first order
  • Value for money bundle offers for as little as $30

GIVEAWAY!

The team at dish’d loves their frozen meals so much that they’d like you to have a chance to try them out for FREE! One lucky winner will get a 1 x $50 dish’d voucher to try out these great dish’d meals in the comfort of his/her own home. Just comment below if you want to win!

*Terms and Conditions apply. Open to NSW and VIC residents only. Giveaway ends 9pm 24 December AEDT”

Update: Congratulations Michelle V! You have been selected as the winner for the dish’d giveaway!