Marion’s Kitchen braising recipes | Marion's Kitchen

Thai Soy-braised Chicken Noodles

Marion Grasby — Fri, 19 Apr 2024 10:32:33 +0000

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One-Pot Soy Braised Pork Belly & Egg

Marion Grasby — Mon, 04 Sep 2023 04:50:26 +0000

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Singapore Lor Mee (Braised Pork Noodles)

Marion Grasby — Tue, 18 Jul 2023 06:36:02 +0000

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Sichuan ‘Chongqing’ Noodle Soup

Marion Grasby — Fri, 24 Mar 2023 08:15:00 +0000

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Mayak Eggs (Korean Marinated Eggs)

Marion Grasby — Thu, 08 Dec 2022 03:38:05 +0000

Mayak Eggs (Korean Marinated Eggs)

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Mayak Eggs (Korean Marinated Eggs)

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Place a pot over water over high heat and bring to the boil. Gently place the eggs in the water. Stir the eggs every so often in the first few minutes to try to ‘centre’ the egg yolk. Gently boil the eggs for 6 minutes. Drain and rinse under cold tap water to cool them down.

Meanwhile, mix together the marinade ingredients in a large bowl.

Carefully peel the eggs and place them in the marinade. Refrigerate for at least 4 hours or overnight. To serve, remove the eggs from the marinade. Slice in half and place on top of your steamed rice. Drizzle over plenty of the leftover marinade. Top with extra spring onion and serve.

What does mayak mean in Korean?

Don’t be alarmed… but mayak in Korean means ‘illicit’ when referring to drugs, which is why they’re sometimes called ‘drug eggs’. While there are no illegal substances involved in the making of this Korean recipe, we’re thinking the name comes from the fact they’re so darn addictive.

How to peel soft boiled eggs?

The best way to peel a soft boiled egg is to lightly bash the shell with the back of a spoon until the shell is cracked all over. Hitting the egg shell with a spoon gives you more control than tapping it on the kitchen counter, and reduces the risk of any egg yolk escaping! Once your soft boiled eggs are cracked all over, start peeling at the rounder end where there is likely to be an air bubble – there’ll be a gap between the egg white and the shell. If there’s no air bubble at that end, start from the pointy end of the egg.

How to eat mayak eggs?

We like to eat mayak eggs with steamed rice and some of that epic marinade drizzled over as a banchan (Korean side dish) or even as a meal on their own. They also make a great substitute as ramen eggs.

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My new cookbook, Just as Delicious, is here!

Marion Grasby — Thu, 04 Aug 2022 23:20:38 +0000

My new cookbook, Just as Delicious, is here!

It’s LANDED and ready to pre-order. Cue happy dance!

Can I get a whoop whoop: my new cookbook is here! Yep, Just as Delicious has landed and is comin’ in hot. I am BEYOND excited. Full of page after page of my favourite food, it’s the companion cookbook to Always Delicious, but TBH it’s also worthy of standalone status in its own right. So what’s it all about? What recipes can you expect? How can you get your mitts on the magic? Read all about it… or watch the teaser vid below!

Just as Delicious: from concept to cookbook

The origin story for Just as Delicious is a simple one: I had so many recipes I wanted to share with you guys… and I ran out of room in my last cookbook! When I wrote Always Delicious (my first cookbook in YEARS), I set out to capture what you love most about my food and lifestyle channels: the tips, techniques and, most importantly, recipes that work. But it felt like only a small slice of the pie. And you can never have too much pie, amirite?

So here we are with Just as Delicious. Even more of the things you love, as well as the delightful details I believe make cooking and eating so joyful. Because for me, the point is not just what ends up on your plate. It’s about that smug little smile to yourself as you flip your flaky handmade roti in the pan. It’s about the soul-tingling joy in splashing foaming butter over the glorious crust of a thick-cut steak. And surely you’re doing a happy dance when that first piece of crispy fried chicken emerges from the hot oil. There is SO MUCH beauty in the process of cooking and that’s what I hope to share with you all.

I mean… just LOOK at them.

What to expect

First off: epic recipes, plus I’ve also got dishes in there that make use of essential (life) skills. And yes, while paying your bills on time and making your own bed are totally necessary life-admin fodder, I’m much more interested in knowing how to make the juiciest roast chicken or the ultimate gyoza.

In Just as Delicious, you’ll find the core techniques I come back to time and again. And throughout the book I’ve scattered QR codes that take you to exclusive video tips, as well as visual step-by-step guides. At the heart of it all is the ‘why’. Showing why something works, or why an ingredient is important gives you so much more than just a recipe. My hope is that it makes you celebrate the beautiful details and brings you more joy in the food you cook every day.

Just as Delicious: chapter by chapter

You can find out all about Just as Delicious (including how to secure your very own copy!) right here on my site – you won’t find it in bookstores or anywhere else. To whet your appetite, here’s a little teaser…

Poach, steam, sear, roast

The treatment of your ingredients is key to amping up the flavour. In this chapter you’ll find the best ever roast potatoes, melt-in-your-mouth steak and silky-smooth poached eggs, just to name a few. Rejoice!

Broths and braises

Warming and fragrant, satisfying and substantial, these are the recipes I treasure, both for their rich and rewarding flavours, and their soul-healing properties.

Crispy crunchy things

If snap, crackle and crunch mean anything to you, then this is the chapter you need. From fried chicken to cornflake prawns and potato pancakes, expect savoury perfection on every page.

Stir-fry, but make it good

All my tricks, techniques and knockout recipes to ensure you end up with a bowl of good stuff, rather than a sad, sweaty mess.

Whole lotta spice

Exactly what it says on the tin. Plus I’ve thrown in some unexpected surprises here too! (Hello, Sichuan peppercorn ice-cream.)

Bake me happy

In this chapter, you’ll find everything from friend-making breads to showstopper desserts. It’s a goodie!

Make it really fast

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30-minute meals • Best-ever chicken recipes • Braises • Chinese cuisine • Desserts • Dumplings • Easy weeknight dinners • Family favourites • Filipino cuisine • Healthier • Holiday season • How-to • Indian cuisine • Indonesian cuisine • Japanese cuisine • Kid-friendly • Korean cuisine • Make ahead meals • Malaysian cuisine • Noodles • Rice • Stir-fries • Taiwanese cuisine • Thai cuisine • Vietnamese Cuisine • Weekend meals

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Slow-cooker Filipino Beef & Peanut Stew (Kare Kare)

Marion Grasby — Mon, 27 Jun 2022 09:35:20 +0000

Slow-cooker Filipino Beef & Peanut Stew (Kare Kare)

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Slow-cooker Filipino Beef & Peanut Stew (Kare Kare)

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Season pieces of osso bucco all over with salt and pepper. Place vegetable oil into a large saucepan over medium-high heat, then add the seasoned osso bucco. Cook for 3 minutes until brown on the one side, then flip and cook for another 3 minutes until the other side has coloured too. Transfer beef to the pot of a slow cooker.

Reduce heat to medium and saute annatto seeds for 1-2 minutes until the excess oil becomes red. Now remove and discard the annatto seeds, leaving the remaining oil behind. Add in the onion and garlic, plus a good pinch of salt, and saute for a further 2 minutes until tender and translucent. Add 1 cup of beef stock to deglaze the pan and, using a wooden spatula, gently scrape off any bits from the bottom of the pan – they’re full of flavour! Transfer liquid and softened onions to the slow cooker.

Place a small frying pan over high heat and add the sticky rice. Keeping a close eye on it so it doesn’t burn, gently toast the rice until it’s a deep golden colour. Transfer to a mortar and use a pestle to grind to a fine powder.

Turn the slow cooker on high heat. Add the ground rice to the slow cooker followed by the peanuts, eggplant, peanut butter and the remaining beef stock. Give everything a gentle mix to incorporate the peanut butter into the liquid. Then cover the stew with a lid and leave to do its thing for 3 hours, or until the meat is falling off the bone. (If your slow cooker doesn’t have a high setting, you can put it on low for 6 hours.)

After the first cook is complete, open the lid of the slow cooker and add in the beans. Season the stew with the vinegar, fish sauce and brown sugar. Give everything a good mix around to make sure all of the ingredients are well incorporated, then place the lid back on and cook for a further 20 minutes until the beans are tender. Serve with steamed rice.

Notes:

– Annatto seeds come from the anchiote tree and are used to impart a bright red/orange colour to foods. Search them out at an Asian grocery store or online.

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Beef • Braises • Comfort food • Curries • Dinner • Filipino cuisine • How-to • Make ahead meals • One-pot • Slow-cooked • Slow-cooker

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Pacifica O

2023-06-29

Exceptional!

You’re the most amazing chef! You can practically cook any dish and they’re all looking delicious!

Melissa

2023-03-21

Absolute Comfort Food!!!!

This dish was absolutely delicious, I had to change the peanut butter to cashew butter due to allergies, and changed the beef to lamb shanks. Absolutely perfect dish, kept getting better every single day reheating it. Absolutely moorish. Thank you!

Craig

2023-03-17

Out of this world!

Marion dish was ‘other-worldly’. The depth of flavor made me savor each spoon and bite. The flavors took me a journey, the peanut butter, beef, fish sauce and vinegar on their own can be pungent flavors but they were actually layered – like she’d say “made friends”. Thoroughly enjoyed this!

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Breadmaker Beef Ragu with Homemade Pasta

Marion Grasby — Fri, 27 May 2022 04:37:21 +0000

Breadmaker Beef Ragu with Homemade Pasta

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Breadmaker Beef Ragu with Homemade Pasta

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For the ragu, add the beef, onion, garlic, carrot, eggplant, thyme, tomato paste, canned tomatoes, passata, red wine, water and stock cubes into the basket of the breadmaker. Select the Jam Setting function and cook for 90 minutes. Add the milk, close the lid and cook on the same setting for a further 1 hour until the beef is tender and cooked through and everything is tasting delicious. Transfer the ragu to a large bowl and set aside.

For the pasta, place flour, eggs, olive oil and salt into the clean basket of the breadmaker and select the manual Bread Kneading function for 20 minutes. Remove the dough from the bread maker onto a lightly floured surface and, using your hands, shape into a smooth ball. Cover in cling film and refrigerate for 30 mins.

After 30 minutes, dust a clean surface with some semolina. Cut the dough into 4 pieces then, one piece at a time, sprinkle the top of the dough with extra flour and roll out to 1–2mm (1/16”) thickness, moving the dough around and flipping sides often. Cut into 2–3cm-wide strips (1”), then carefully transfer pasta strips to a cooling rack or floured tray for about 5 minutes to dry out slightly.

Bring a large pan of salted water to the boil. Add the pasta and cook for about 4 minutes, or until just al dente. Strain and transfer to a serving plate.

Top the pasta with reheated ragu. Drizzle with extra olive oil and sprinkle with grated parmesan, then serve immediately.

Notes:

– This recipe was made using the Panasonic SD-YR2550 Bread Maker.

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Beef • Braises • Comfort food • Dinner • Dinner Party • Family favourites • How-to • Make ahead meals • Noodle Bowls • Noodles • Pasta • Restaurant classics • Slow-cooked • Slow-cooker • Weekend meals • Winter warmers

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Shanan R

2023-10-23

My Go-To for recipes, especially Asian

After having lived in Asia I so often miss so many different foods that I don’t know how to make.

Marion goes the extra mile to help us recreate so many Asian dishes and provide you clear details how to do them.

Julie

2022-06-16

Question

Hi marion,

Would you recommend following same instructions to use slow cooker if I don’t have a breadmaker?

Response from Marion's Kitchen

Thanks so much for your question. For the beef ragu, you could absolutely use the stovetop to get the same sort of result. You could also use a slow cooker on med-high heat. Hope this helps!

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Fish Head Curry

Marion Grasby — Tue, 10 May 2022 03:13:07 +0000

Fish Head Curry

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Fish Head Curry

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For the spice paste, place the dried chillies in a small bowl, then pour over enough boiling water to cover well. Stand for 30 minutes, or until softened. Drain well, using your hands to squeeze out excess water. Reserve the chilli soaking liquid. Using scissors, chop the chillies into chunks and add to the bowl of a food processor, followed by the shallots, garlic, ginger and salt. Add 2 tablespoons of the chilli-soaking liquid, then process until a coarse paste forms (use extra liquid to help your blender along if you need to). Spoon out into a small bowl, then add turmeric and mix well to combine. Set aside.

Heat the oil in a large saucepan over medium-high heat. Add the mustard and fenugreek seeds and cook for 1–2 minutes or until the mustard seeds start to pop.

Add the chilli paste and cook, stirring, for 6–7 minutes or until the oil has separated out; the mixture should look a bit curdled and there will be traces of oil on the base of the pan. Add the curry powder, curry leaves and lemongrass, then stir for 1–2 minutes or until fragrant.

Next, in goes 2½ cups water, followed by the palm sugar, salt and tamarind. Stir to combine, then bring to a simmer. , then add the eggplant and fish head . Bring back to the simmer then cover the pan and cook over medium-low heat for 20 minutes, or until the eggplant is tender.

Add the okra and tomatoes and cook for another 10 minutes, or until the vegetables are tender and the fish head is cooked through. Stir in the coconut milk and heat until the curry gravy just starts to simmer, then serve with steamed rice or roti.

Notes:

– It’s worth finding good-quality Malaysian palm sugar (gula melaka) for this recipe as it has a rich, deep flavour that is unmistakable.

Where is fish head curry from?

Fish head curry is believed to have originated in India, a restaurant owner wanted to create something that his Chinese customers would enjoy so he combined the traditional Chinese dish of fish heads, with an Indian curry.

However, this version is from Singapore, combining South Indian cuisine with Chinese cuisine perfectly.

What do you eat with fish head curry?

This Singaporean fish head curry is traditionally served with steamed rice or roti, something that can soak up all the layers of deliciousness that comes with this real deal fish head curry.

How long does it take to cook fish head?

It will take around 40 minutes to cook this Singaporean dish from start to finish, with the fish head taking around 30 minutes to cook simmering at a medium-high heat.

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Braises • Chinese cuisine • Curries • Dinner • Dinner Party • Eat with your hands • Fish • How-to • Indian cuisine • Indonesian cuisine • Lunch • Make ahead meals • Malaysian cuisine • Restaurant classics • Seafood • Weekend meals

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Immune-boosting Slow-braised Beef

Marion Grasby — Tue, 03 May 2022 03:14:41 +0000

Immune-boosting Slow-braised Beef

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Immune-boosting Slow-braised Beef

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Preheat oven to 170°C (340°F), or 150°C (300°F) fan forced. Heat 1 tablespoon of oil in a large flameproof ovenproof dish with a lid over high heat. Cook eggplant, turning, for 2–3 minutes or until golden. Transfer to a plate and set aside for later.

Heat another tablespoon of oil in the same pan over high heat. Season the beef with salt and then add to the hot pan. Spread out in the pan and leave to sear until golden on the one side, then turn and continue cooking for 2–3 minutes or until browned. Add the eschalots and allow them to sear and brown for 2–3 minutes also. Then add the celery, garlic, ginger, star anise and cinnamon and cook, stirring occasionally, for 2–3 minutes or until softened and fragrant. Add the tomato puree, stock, soy sauce, vinegar and sugar and bring to the boil. Cover and bake in preheated oven for 1 hour.

Add the sweet potato and eggplant to the beef, cover and return to the oven for a further 45 minutes or until sweet potato and beef are tender.

Sprinkle beef with the spring onion, green chilli and coriander and serve with steamed rice.

Notes:

– Otherwise known as chinkiang vinegar, you can find Chinese black vinegar from an Asian grocer. However, if you are unable to find it, substitute it with half balsamic and half white vinegar.

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Beef • Braises • Comfort food • Dinner • Dinner Party • Family favourites • Healthier • How-to • Lunch • Make ahead meals • Slow-cooked • Slow-cooker • Weekend meals • Winter warmers

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What our customers say

5.0

5.0 out of 5 stars (based on 9 reviews)

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Elise

2024-04-08

Ultimate Comfort Food

My house smells AMAZING! Thank you for sharing this wonderfully healing stew.

Leo Nicandro

2024-03-01

Nice alternative version of beef stew

Nice flavors. Alternative to regular beef stew. Perfect with streamed rice.

Guy

2024-01-31

It’s in the oven

I’m reviewing on anticipation. Absolutely love the ingredients for this recipe and it was a real thrill preparing the dish for the oven. I have made a few adjustments ie have substituted skirt/bavette for the meat and black treacle instead of brown sugar. Otherwise I have stuck with the recipe. I am now counting down the two hours and can’t wait to eat

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Birria Ramen

Marion Grasby — Wed, 16 Mar 2022 02:36:13 +0000

Birria Ramen

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Birria Ramen

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Place beef ribs in a deep rectangular tray and sprinkle generously on all sides with salt and pepper. Set aside for 5 minutes.

Place chipotle peppers, crushed tomato, vinegar, garlic, oregano, paprika and cumin into the bowl of a food processor. Blitz until smooth. Pour tomato mixture over the beef ribs, ensuring they’re well coated. Transfer tray to the fridge and refrigerate overnight.

The next day, place a casserole dish or Dutch oven over medium-high heat. Add the vegetable oil, followed by the onion, cinnamon sticks and cloves. Saute gently for around 2 minutes or until the onion turns translucent.

Add the ribs to the pan, scraping off excess marinade beforehand. Cook, turning often, for about 5 minutes until all sides are a beautiful golden brown. Pour over the reserved marinade, followed by the beef stock. Bring to a simmer, then reduce heat to low and cook for 4 hours until the meat is very tender and the bone has fallen out.

Carefully remove the beef ribs from the pan and transfer to a clean tray or large plate. Use two forks to shred the beef from the bones (discard the bones).

Scoop off roughly half of the red oil that’s sitting on top of the broth and place into a separate bowl or container for later. Now strain the broth into a large, clean saucepan, discarding the aromatics and what’s remaining in the sieve (press it down with the ladle to ensure you get as much liquid as possible out of it!).

Place a frying pan over high heat and add in around 2 tbsp of the excess oil. Now add enough shredded beef to top 4 serves of ramen noodles – and fry for about 5-6 minutes until crispy.

Meanwhile, place the saucepan of broth under high heat and bring to a boil. Add the instant noodles and cook for 1-2 minutes or until tender.

Use tongs to divide noodles between serving bowls. Top with some crispy beef, then ladle some of the steaming broth over the meat and noodles. Add some shredded cabbage, half an egg, jalapenos and fresh coriander to each of the bowls. Squeeze lime over everything and dive in!

Notes:

– You could substitute rice vinegar for white vinegar if needed.

Tags:

Beef • Braises • Comfort food • How-to • Japanese cuisine • Make ahead meals • Noodle Bowls • Noodles • Ramen • Slow-cooked • Slow-cooker • Street food • Weekend meals

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5.0

5.0 out of 5 stars (based on 7 reviews)

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alison

2023-06-29

Outstanding recipe!

I am starting our third batch of this amazing Birria Ramen. The recipe is easy to follow and has stunned everyone that has tried it. Can’t wait for our California relatives to try it this week.

Admittedly, I love all of Marion’s (and Mama Noi’s) recipes, so…

Joanne

2023-03-03

Amazing

This was soooooo good !! A must make !!

Caroline

2023-01-26

Delicious recipe

This recipe is sooo delicious! I’ve made it twice now and it is so easy to make. I let my meat marinate for 1.5-2 days for extra flavour. It is my go-to recipe.

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Chiang Mai ‘Hung Lay’ Pork Curry

Marion Grasby — Thu, 24 Feb 2022 06:25:36 +0000

Chiang Mai ‘Hung Lay’ Pork Curry

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Chiang Mai ‘Hung Lay’ Pork Curry

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For the curry paste, soak the dried chillies in hot water for 15 minutes to soften. Then drain the chillies and reserve the soaking water for later. Roughly chop the red chillies and place in the bowl of a food processor. To the chillies, add the rest of the curry paste ingredients and 3 tablespoons of the chilli-soaking liquid. Blend until smooth.

Heat the vegetable oil in a large heavy-based saucepan over medium heat. Add the sliced shallot and cook for 3-4 minutes or until just softened – you don’t want them to brown. Add the curry paste and cook, stirring, for about a minute or until fragrant. Add the pork and cook for 4-5 minutes or until the pork has started to colour. Then add the tamarind, palm sugar, sweet dark soy sauce and 1 cup of water. Stir to combine. Cover with a lid, turn the heat to low and simmer gently for 1 hour. (Keep checking on it from time to time to make sure it’s not getting too dry – you can add a little more water if so.)

Remove the lid and stir through the fish sauce, ginger, pickled garlic and juice. Simmer for another 20-30 minutes uncovered or until the sauce has thickened and the pork is fork tender. Transfer to a serving bowl and top with coriander leaves. Serve with steamed rice.

Notes:

– Kecap manis is a type of sweet dark soy sauce commonly found in the Asian aisle of most major supermarkets or from an Asian specialty store.

– Young ginger has a transparent, slightly pink skin, and is only mildly spicy, whereas older, more mature ginger is more pungent. If you aren’t able to buy young ginger, use old ginger in its place.

– I like to use a Thai or Vietnamese pickled garlic that is sold in jars and is available from Asian grocery stores.Otherwise, try searching it out online.

– Garam masala is an Indian spice blend available in the spice section of most major supermarkets.

Tags:

Braises • Comfort food • Curries • Dinner • Dinner Party • Homemade Thai dinners • How-to • Make ahead meals • Pork • Pork belly • Rice bowls • Slow-cooked • Slow-cooker • Thai cuisine • Weekend meals

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What our customers say

4.8

4.8 out of 5 stars (based on 6 reviews)

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Mike

2023-11-13

Fabulous curry

Made it, loved it!

John.R

2023-01-16

Best pork curry ever!

Perfect spice level, in fact perfect everything

Marc

2023-01-11

Different and delicious

Had never heard of this curry before gave it a try. My friends and I really, really enjoyed this! This recipe was absolutely fantastic, lots of great flavours. I don’t care for pork belly so used chunks of pork roast instead. It took me much longer than the listed time but I was taking it slowly since it was my first time with this recipe.