This Thai beef noodle soup recipe is legit. Inspired by the traditional Thai shophouse style, this is ‘last meal’ kind of food for me. The umami, savoury, aromatic beef broth is such a winner, and the braised beef is meltingly tender. Pile it together with noodles and you have an all-time unforgettable soup. And the beef bits you see in the list? They’re optional. If some parts like the liver or tendon are not your thing, that’s totally OK. I promise you it will still be delicious.

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We all love butter-basted steak. But have you ever had crying tiger butter-basted steak?! Crying tiger is traditionally a Thai dish of grilled beef with a spicy, tangy dipping sauce but in the most delicious twist, I’ve turned that sauce into a herby, punchy, fragrant butter. This butter is used both to baste the steak and then again to serve. A must-try for your next steak night.

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Anything but sad: easy salads that ACTUALLY taste good

Vibrant. Zippy. Fresh. This is the salad compilation of your virtuous dreams.

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No-one likes soggy lettuce, fact. But salads can be anything but sad – especially when they’re full of texture, tang and a symphony of flavours with every mouthful. Yep, salads can be a legit, standalone meal: hearty, satisfying and totally crave-worthy. Whether they’re bulked out with noodles, roasted veg or crispy chicken, one thing’s for sure: you’ll love these recipes for easy salads that ACTUALLY taste good.

Quick and easy salads you’ll want seconds of

If there’s one thing you need to know about me, it’s that I don’t do bland. I want off-the-radar flavour, texture by the bucketful and all-round deliciousness. From Thai salads and san choy bow handheld heroes, I’ve got the recipe compilation you’re in need of. Get ready to tuck into some tasty salads that go with seafood, chicken, pork and much, much more…

Thai Roasted Cauliflower Laab Salad

Tangy, spicy, fresh and fragrant… this veggie version of Thai laab salad is so good, you’ll be crying out for more. Cauliflower is the perfect vessel for that divine dressing, and it really soaks up all those flavours perfectly.

Gado Gado

While Indonesian gado gado is traditionally served with fried tofu or tempeh, my version throws in some chicken skewers for a satay-esque spin. Serve it family style so everyone can help themselves to a truly celebratory salad.

Thai-style Salmon & Herb Salad

Tender fish, fresh herbs and a spicy-sour dressing to tie it all together. Knockout status.

Fried Chicken Laab San Choy Bow

Fresh, crispy lettuce parcels filled with fried chicken? All the flavours of a Thai laab salad and all the crunch of a san choy bow? So much yes. Salad just got interesting.

Chilli Caramel Salmon Salad

The star of the show in this easy salad recipe is that chilli caramel that bastes both the fish and acts as a final drizzled flourish at the end. Serve this Vietnamese-inspired dish as a starter, side or main – it’s fabulous either way.

Roasted Cauliflower, Bacon & Pepita Salad

With its creamy interior and crunchy outer, oven-roasted cauliflower is the perfect vessel for a dressing of champions: in this case, my miso and sesame vinaigrette. Gnarly, salty bacon boosts the savoury factor. Salad doesn’t get much better.

Miso Grilled Chicken Salad Bowl

One of my most popular salad recipes and, well… one look at that gloss on the chicken and it’s easy to see why. The umami flavour in the miso pairs perfectly with grilled chicken, edamame beans and cherry tomatoes for a summer salad that is super more-ish.

Roast Beef ‘Tataki’ & Miso Pumpkin Salad

Marion’s version of Japanese tataki sees melt-in-the-mouth tender beef fillet in a beautiful, umami-rich marinade. Served with a fresh and fabulous tasty salad, and you’ve got a weekend lunch of champions to impress your loved ones.

Thai Basil & Coconut Chicken ‘Caesar’ Salad

This is my riff on a Caesar salad – and dare we say it – a much better version than the traditional! Not that there’s anything wrong with the humble Caesar salad (or Cae Sal as Molly Baz calls it) – we love it as much as the next person. But the basil and coconut dressing in this one pairs perfectly with the crunchy, crumbed chicken, parmesan and bacon. It’s truly epic.

Easy salads: Asian ‘slaw

Fresh, crunchy, simple but oh-so epic, this Asian coleslaw is all the things. It’s salad, just better.

Epic Korean Potato Salad

Pops of apple, creamy potatoes and crunchy cabbage bring the party to your tastebuds. The Korean chilli flakes in the homemade salad dressing are next-level, too.

How to: Ultimate Thai Beef Salad

Bring freshness to the table and enjoy a lighter dinner option with this tasty Thai salad. It’s the perfect balance of melt-in-the-mouth seared steak, gorgeous herby goodness and crunch. 

Vietnamese-style Chicken Salad

A chicken salad like no other, this dish is sweet, salty, tangy, crunchy. Oooof. What a combo.

Korean Spicy Dumpling Salad

How to make a bowl of dumplings feel more virtuous? Just add salad! Here, I’ve combined the two and I’m not even sorry – it’s fresh, filling and downright delicious. 

Crying Tiger Beef Lettuce Wraps

It might be called Crying Tiger Beef, but the only tears will be ones of PURE JOY once you serve up this share platter at your next party. Perfectly seared steak, fresh herbs and a killer sauce make this ‘salad’ the hottest dish in town.

Creamy Roasted Potato & Bacon Salad with Miso Dressing

Think potato salad is gluggy, bland and boring? Then think again, because this version is amazingly savoury, and the bacon takes it beyond basic. Ideal for your next barbecue.

Honey Sesame Coleslaw

This delicious Asian-style coleslaw is a great side for any meal. Toss it together in next to no time using purple and white cabbage for colour, and crispy fried shallots as a crunchy topping. One of the best easy salads, promise.

Vietnamese Salmon Noodle Salad

Get set for flavour fireworks: this Vietnamese noodle salad recipe is bursting at the seams with good stuff. Tangy dressing, fragrant herbs, the crispiest salmon ever and delicious crunchy toppings. 

Roasted Sweet Potato & Mint Salad with Vietnamese Dressing

Sweet potato gives a mellow earthiness to this robust and substantial salad, and the pops of mint bring herbaceous freshness and zing to every mouthful. Paired with the tangy Vietnamese dressing and it’s a knockout side dish.

Banh Mi Meatball Lettuce Cups

Here’s the secret to getting more greens in your weeknight diet and enjoying more easy salads: wrap your dinner in lettuce. These handheld wonders are savoury, tangy and pack just the right amount of crunch.  

Crispy Chicken & Honey Miso Roast Vegetable Salad

Is there anything miso can’t do? It gives such a gorgeous hit of umami flavour to any dish. This easy salad recipe is always a hit at my house – the crispy, turmeric-spiced chicken, honey-roasted fennel and carrots really pack a flavour punch. All brought together with miso vinaigrette. Delish!

Vietnamese Prawn & Green Papaya Salad

This easy salad is an absolute sensation. It’s fresh and tangy, and soaks up every last drop of that immense dressing. So fresh. So divine. So going to make it tonight.

Potato, Pea & Mint Salad with Lime Coconut Dressing

If summer was a dish, this potato salad would be it! Fresh, sweet and vibrant with a tangy lime dressing, this side dish is so tasty, it’ll easily be the star attraction at your next gathering.

Thai Crispy Egg Salad

This is homemade Thai egg salad just like Mama Noi makes it! The secret to this dish is getting the oil nice and hot before you cook the eggs so that they go fantastically crispy. 

Grilled Pepper Chicken & Green Mango Salad

Perfect for summer, this fresh and crunchy mango salad makes best friends with charred chicken skewers. And while the marinade may look simple, believe me – it really does add heaps of Thai flavour to the meat.

Thai Salmon Noodle Salad

Perfectly cooked, flaked salmon is the ideal accompaniment to this zingy noodle dish, which is full of fresh herbs, zesty lime and a good hit of chilli. And it’s ready in just 15 minutes. Feel free to control the spice level to get it working for your tastebuds.

Spicy Thai Corn Salad

This take on som tum heroes sweetcorn, and it’s a fantastic and quick salad that goes with chicken or other meats. The chillies do pack a punch, so feel free to dial it down and use a bit less if you’re not a massive spice-lover.

Roast Pumpkin & Feta Salad with Tamarind Vinaigrette

Crunchy, spicy and with a hint of sweetness from the roasted pumpkin – what a winner. The feta adds a lovely salty flavour, too.

Vietnamese-style Pepper Chicken Noodle Bowl

This is, without doubt, the noodle salad bowl that always makes me smile. It’s just full-on flavour with every mouthful.

Spicy Thai-style Tuna Salad

This dinner comes together in a crazy-fast 10-minutes… and you’d better believe it’s packed full of flavour, too! Raid your pantry and turn boring canned tuna into something truly fabulous: a vibrant, top salad bursting with Thai goodness.

Sichuan Fried Chicken & Radish Salad

There’s nothing like deep-fried ANYTHING to get the juices flowing, but fried chicken? It’s a no-brainer fave, especially when the coating here is light, golden and anything but greasy. This Chinese recipe is based on a typical, vinegary Sichuan salad that’s full of incredibly strong flavours. My version is far less polarising, and all the more delicious for it.

Weeknight Chicken Noodle Salad

For a simple, better-for-you weeknight dinner, look no further than this poached chicken noodle salad. The chicken is poached in a ginger and garlic broth that gives it a wonderful flavour, before being added to the noodles and some greens. It’s super easy, and a great way to get some leafy greens into your day.

Spicy Thai Grilled Beef Salad (Nam Tok Nuea)

If you love spice, then this one’s for you. I’m bringing home the HEAT. Get set for tender strips of beef coated in a fiery dressing, while an array of herbs add freshness and more flavour. 

Mama Noi’s Vietnamese Chicken Salad

This chicken salad recipe promises punchy Vietnamese flavours, and comes together in minutes. It’s the ideal stress-free side for any special occasion.

Thai-style Tamarind Beef Noodle Salad

Perfectly seared beef makes this one of my best salad recipes – once you master this technique, you’ll be enjoying tender steak every time!

Crunchy Peanut Satay Slaw

Everyone needs a killer coleslaw, and this crisp salad with its creamy, peanutty satay dressing is definitely all that.

Thai Glass Noodle Salad (Yum Woon Sen)

The glass noodles, fresh prawns and minced pork provide interesting textures, drizzled with a tasty Thai salad dressing for a kick of flavour.

‘Som Tum’ Thai Papaya Salad

If you’ve travelled in Thailand you may have tried this classic dish. Full of fresh papaya, it’s a delicious and easy salad to enjoy. Like sunshine in a bowl, I reckon.

Crispy Chicken & Noodle Salad

You’re not going to believe the crunch on this chicken… and all without deep frying! Served on top of a fresh and vibrant salad, this is the weeknight dinner of champions. 

Sticky Honey Prawn Noodle Salad

This super-speedy salad comes together in just 15 minutes, making it ideal for summer weeknights or a fuss-free side to a weekend barbecue. Make life easier by looking for frozen pre-shelled edamame beans at your Asian grocer to make the prep a breeze.

Mum’s Carrot Som Tum

Enjoy the full-on flavours of a Thai som tum salad in the comfort of your own home… wherever you live in the world!

Sticky Grilled Chicken Salad

This supercharged marinade gets chicken sticky, sweet and charry in record time, making this a great weeknight salad. Virtuousness never tasted so good.

Lemongrass Beef Noodle Salad

Super salad, ahoy! With its chewy noodles, fresh herbs, crunchy veg and tender beef, this really is an explosion of flavour with every mouthful.

Vietnamese-style Pepper Beef Salad

This warm salad has got it all: it’s easy, quick and super tasty.

Need more salad in your life? Try these

Coconut Turmeric Chicken Lettuce Wraps

Thai Basil, Lime & Coconut Salad Dressing

Vietnamese Pork Bun Cha

Thai-style Tamarind Vinaigrette

Chilli Lime Prawns with Tangy Mango Salsa

Classic Ham Salad

Coconut Turmeric Chicken Lettuce Wraps

Thai Basil, Lime & Coconut Salad Dressing

Vietnamese Pork Bun Cha

Thai-style Tamarind Vinaigrette

Chilli Lime Prawns with Tangy Mango Salsa

Classic Ham Salad

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How to stir fry: 10 common mistakes to avoid

Done right, stir-frying is a fast, fresh and fabulous way of cooking Asian food. To help you achieve wonders with your wok, here’s my tips on what to avoid…

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Stir-frying is one of my favourite cooking techniques, and is the basis for a lot of my Marion’s Kitchen recipes. From traditional pad Thai to tender, juicy meat (hello, Ultimate beef and broccoli!), it guarantees seriously good dishes. But have you ever wondered how to make stir-fry the best it can be? 

 

Unless you’re a fan of stewed meat, soggy veggies and off-balance flavours, there are several things you’ll want to avoid. Read on for the 10 most popular mistakes when stir-frying.

How to avoid grey, soggy beef mince: all your stir-frying secrets, right here!

But first... what is stir frying?

Stir frying is a way of quickly cooking food (usually in a wok) over a high heat, and with only a little oil. Because of this, it helps ingredients stay crunchy, colourful and downright delicious. Many reasons why you’ll want to master stir-frying and avoid these doozies…

#1: Using the wrong pan

Guys, it’s all about the wok when it comes to stir-frying – those deep, sloping sides really help concentrate the heat and cook food quicker. You can use a deep, wide frying pan or skillet in a pinch, but I personally reckon the wok is king here (ahem, have you met my very own MAKO wok yet?). I prefer carbon steel, as it gets better each time you use it and imparts a wonderful smoky flavour, or ‘wok hei’ to your food. 

My MAKO wok… everything other woks aren’t. 

#2: Slicing ingredients too large or thick

Each of your stir-fry components need to be cut into small, bite-sized chunks. This helps everything cook uniformly, quickly and evenly.

#3: Being unorganised

Stir-frying happens quickly – like, super quickly. Here’s the fundamental rule: always, ALWAYS get everything ready before you start cooking. Your prep is hands down one of the most important keys for stir-frying success.

#4: Not getting the pan hot enough

For anyone who’s watched some of my videos, you’ll know I say this a lot: you want your wok SCARY HOT, so crank up that heat. You want your wok absolutely searing, so that when your ingredients make contact with it, they’re going to be hitting it at the perfect temperature for fast and hard cooking.

#5: Adding the oil before the wok is hot

This is another big stir-frying no-no. You want to ensure you preheat your wok before you add your cooking oil. If you add oil to a cold wok, you risk your ingredients not cooking all the way through. 

#6: Throwing every ingredient in at once

Some ingredients are going to take a bit longer than others (broccoli, for instance, is a bit hardier), so you’ll need to add things in stages rather than all at once. Why? Because when you overcrowd the pan, things start steaming rather than searing. Just like us people, ingredients need their personal space, my friends! 

#7: Crowding the protein

Which leads me nicely on to this point: when it’s time to cook your meat, you want each piece to make contact with the wok. That way, you get a lovely char on the edges, and even cooking. Whether it’s minced, sliced or chunks, spread your protein out around the bottom of the wok, and leave it for a few moments. Trust me: this is essential stir-frying 101!

#8: Using a round spoon

Believe it or not, there is definitely a best utensil for stir-frying. And it is NOT a round spoon. Those bad boys aren’t going to let you get in there and scrape up all the golden goodness off the pan. Choose a spatula instead: wood or plastic ones will protect the coating on a non-stick pan, while metal is fine for a stainless steel wok. 

#9: Your sauce isn’t punchy enough

It’s how to make stir-fry 101: the sauce has to be rich and bold.

For maximum deliciousness, you want your sauce to be super concentrated and bold – you’ll often have juices and watery liquid coming out of the protein and/or vegetables anyway. (Just be sure to not overcrowd, otherwise you’ll encourage everything to get a bit soggy!) Making it from scratch is best.

#10: Using the wrong oil

Because stir-frying uses a very high heat, you want a cooking oil that has a high smoke point. Vegetable, canola or peanut oil are my trustee go-tos, and all have a neutral taste, so won’t affect flavour. Do not – I repeat, DO NOT – use butter! 

 

 

And there you have it, 10 common mistakes to avoid when stir-frying. Now it’s time to practise your skills… let’s fry!

Stir-fry recipes

Thai Pad See Ew Noodles

Honey Soy Garlic Prawn Stir-fry

Thai Chicken & Ginger Stir-fry

Super Tender Beef Stir-fry

Thai Pork & Basil Stir-Fry (Pad Gaprow)

Spicy Korean Pork Stir-fry

Thai Pad See Ew Noodles

Honey Soy Garlic Prawn Stir-fry

Thai Chicken & Ginger Stir-fry

Super Tender Beef Stir-fry

Thai Pork & Basil Stir-Fry (Pad Gaprow)

Spicy Korean Pork Stir-fry

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Cooking oil disposal for the win

What to do with used cooking oil, including recycling and reusing.

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If you’ve been following my recipes for a while, you’ll know I have a special place in my heart for deep-frying. Fried chicken, crispy prawn cutlets, wontons, fishcakes… you can’t beat it. With that in mind, one of the most popular questions that gets asked on my various social channels is, ‘Can I reuse my oil after deep frying?’ And also, when you’re done with it, what’s the best way to get rid of cooking oil? Read on as I tackle these hot topics in turn.

What to do with used cooking oil

Deep-frying: totally love it as a cooking method, but what about all that oil? Here’s how to reuse – and safely dispose – it.

Cleaning your cooking oil

First off, decide whether the oil you’ve just used is good to go again. And you’ve got to use a bit of common sense with this. For one thing, I always think about the flavour or the smell of the oil I’ve just used. So if I’ve been deep-frying something that’s particularly fragrant, maybe fish or something that’s coated with a strong marinade, I probably wouldn’t re-use it. But if I’ve been lightly frying some coated chicken or something vegetarian or tempura, then I’ll probably use the oil again.

Start off with just a large bowl or a pot, that I place a strainer on top of. Next, line the strainer with some kitchen paper – it will slow down how much of that oil gets drained through. The idea is that we want to remove all of the little bits and pieces in the oil, because that residue is what’s going to turn your oil rancid.

Now you want to do this pretty soon after you’ve been cooking, as you don’t want those bits and pieces to sit in the oil for too long. So wait until the oil is cooled down enough so it’s just warm and not dangerous. Then, using a ladle, scoop off the oil from the top that’s pretty clean – the particles from your frying should have settled on to the bottom of the pan. Once you get to the part of the oil where a lot of the particles are, stop.

Storing your oil

It’s a helpful idea to check the colour of your oil that’s drained through – it can be a good deciding factor whether you should keep it or not. Again, use your common sense. If it’s quite a light colour, you could probably use it a couple more times for similar recipes. But, if it looks very dark or it has a rancid or strong smell, then it’s time to throw that in the bin.

Now you’ve got your clean oil, pour it into a container, then put a label on it so you know what it is, as well as the current date. The best place to keep your reserved oil is in the fridge. I generally try to use it up within a couple of weeks.

Recycling oil

There comes a time when you need to chuck your cooking oil. But you should always be mindful of how you dispose of it.

First off, check online for any local facilities that recycle oil cooking oil. It’s becoming increasingly popular and accessible, so is a great first place to start. Cooking oils can actually be filtered and recycled into lots of other useful products, plus ensures it doesn’t lead to plumbing or environmental problems. In Australia, recyclingnearyou.com.au is a fantastic resource when it comes to responsibly getting rid of all manner of items from your household, while over in the US, the government suggests checking earth911.com. 

To recycle old or used cooking oil, collect it in a sealable, non-breakable container and drop it off at a recycler that accepts oil. You can keep saving it in one large container to make the process more efficient!

Disposing of oil

If you don’t have recycling options near you, you could try calling your local fire department to see if used oil is accepted. If you’re out of luck, don’t throw used oil down the drain or toilet as it will cause all kinds of issues. Instead, seal your cooking oil container and dispose of it in the garbage.

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The pantry essentials Marion Grasby can’t live without

Want to know Marion's must-have ingredients for creating all her favourite dishes? From spices to sauces, these pantry essentials are her ultimate kitchen staples.

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When it comes to cooking, I favour a more minimalist approach. I’m not one for filling my kitchen cupboards to bursting with heaps of ingredients I only ever use once. Instead, I tend to favour a select few staples, which I then mix and match to create both old favourites and new classics. So, when it comes to stocking up, where to start? Here are a few of my ultimate pantry essentials to get you on your way…

Soy sauce

I’d suggest investing in three – yes, three! – varieties of soy sauce to ensure you’ve always got the most suitable one to hand. I like to use ‘light soy sauce’ as my everyday variety (use this if ever a recipe of mine calls for soy sauce), dark soy sauce (which adds a more rich colour to dishes), and a dark sweet soy sauce, like Indonesian kecap manis. For more information, read my article about everything you wanted to know about soy sauce.

Fish sauce

I’m half Thai, so fish sauce is an obvious choice for me! It’s featured in all my Thai dishes and is awesome at adding seasoning and saltiness to a dish.

Oyster sauce

Amazing for stir-fries and adding savoury, umami goodness to dishes. I even like to use oyster sauce when cooking my fusion pasta dishes – like with my Spicy Garlic Butter Linguine! This garlic butter pasta YouTube video blew up my channel, and if you’ve made it you’ll know why. And for all you doubters? Don’t knock it until you’ve tried it…

My spicy garlic butter linguine uses oyster sauce to bring on the umami.

Chinese Shaoxing wine

I cook with this a lot and love the fragrance and almost floral notes it lends to a dish. As a general rule, you can usually substitute apple juice or stock for this if you want to keep your cooking alcohol-free.

Gochujang

If you’re familiar with my recipes, you’ll have noticed I’m slightly addicted to gochujang. It’s a Korean chilli paste made from red chillies, rice and fermented soy beans, and has a deep, dark red colour and a slight smoky flavour. Try it in my Korean Fried Chicken Wings!

Gochujang features heavily in these Korean Fried Chicken Wings.

Doubanjiang

This is a spicy fermented chilli and broad bean paste from Sichuan province in China. It has a magically spicy umami kinda vibe.

Thai (or Chinese) chilli powder

I know a lot of your typical supermarkets will only sell a super-fine, ground powder, but I tend to prefer a mix of chilli flakes, seeds and powder. My top tip? Head to your local Asian supermarket and look for a Thai or Chinese brand, as they’re more likely to offer that winning combo.

A hot chilli sauce

An absolute essential (have you seen my article on the best things to put sriracha on?!)! I love my spicy Coconut Sriracha for that subtle level of creaminess it offers, but any hot sauce will do. I’ve also got a homemade Thai Sriracha sauce recipe if you’re feeling inspired!

My homemade Sriracha will keep in the fridge for up to six months.

Miso paste

My preference for miso is the ‘white’ or ‘sweet’ miso, also known as shiro miso. It’s less salty than darker varieties of miso and has a lovely savoury flavour. Find out all about miso here. Bonus: it even goes well in desserts, like with these chocolate, peanut butter and miso cookies and miso cheesecake with caramel sauce.

Vinegar

I generally use your run-of-the-mill white vinegar for all my Asian cooking. But when a recipe calls for that little extra summit summit, I like to use a Chinese black vinegar called chiankiang vinegar. But anytime I specify this black vinegar, feel free to use a regular white vinegar mixed with just a dash of balsamic as a handy substitute.

Other pantry essentials

I’d also recommend the following extras…

 

– Sesame oil: For adding a lovely flavour and aroma to dishes.

– Vegetable oil: It’s an ideal oil for deep-frying and general cooking.

– Cornflour (cornstarch): For thickening sauces.

– Panko breadcrumbs: Give a lovely texture to anything you’re crumbing.

– Shrimp paste: It’s funky, but fabulous. Try it in my Indonesian Nasi Goreng.

– Palm sugar: I love the flavour of this traditional Thai ingredient, but feel free to use regular white sugar if you can’t get hold of it.

– Star anise: Wonderful for levelling up your soups and stocks.

– Cinnamon sticks: Another of my favourite spices.

– White pepper: Such a classic Thai flavour!  

 

 

Happy cooking!

Recipes using my pantry essentials

Pantry Pad Thai

Spicy Pantry Pasta With Crispy Egg

How to: Ultimate Chinese Five Spice

10-minute Hot & Sour Soup

Super Tender Beef Stir-fry

15-minute Pork & Sesame Udon Noodles

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Spicy Pantry Pasta With Crispy Egg

How to: Ultimate Chinese Five Spice

10-minute Hot & Sour Soup

Super Tender Beef Stir-fry

15-minute Pork & Sesame Udon Noodles

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