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Sydney's Kitchen, Melbourne (2025)

02/08/2025

🍱 Teriyaki Grilled Pork Tenderloin
Ingredients:
1 to 1.5 lbs pork tenderloin (trimmed of silver skin)
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup mirin (or rice vinegar)
2 tbsp honey
2 tbsp sesame oil
1 tbsp fresh ginger (grated)
2–3 garlic cloves (minced)
1 tbsp cornstarch + 2 tbsp water (for thickening sauce, optional)
1 tsp black pepper
1 green onion (sliced, for garnish)
Toasted sesame seeds (optional)

Instructions:
Make the Teriyaki Marinade:
In a bowl, mix together soy sauce, brown sugar, mirin, honey, sesame oil, ginger, garlic, and black pepper.
Set aside 1/4 cup of this mixture to make a glaze later.

Marinate the Pork:
Place the pork tenderloin in a resealable plastic bag or shallow dish.
Pour the marinade over the pork and refrigerate for at least 1 hour (or overnight for deeper flavor).

Grill the Pork:
Preheat your grill to medium-high heat (about 200–230°C / 400–450°F).
Remove pork from marinade (discard used marinade).
Grill the pork for about 15–20 minutes, turning every 5 minutes, until internal temp reaches 63°C (145°F).
Let it rest for 5–10 minutes before slicing.

Make the Glaze (optional):
Pour the reserved marinade into a small saucepan.
Bring to a simmer. Mix cornstarch and water in a separate bowl, then stir into the sauce.
Cook until thickened (2–3 minutes).

Serve:
Slice the tenderloin into medallions.
Drizzle with teriyaki glaze, sprinkle with sesame seeds and green onions.

29/07/2025

Classic Potato Samosa Recipe
🧂 Ingredients
For the dough:
2 cups all-purpose flour
¼ cup oil or ghee
½ tsp salt
½ cup water (adjust as needed)

For the filling:
3–4 medium potatoes, boiled & mashed
½ cup green peas (boiled or thawed)
1 small onion, finely chopped (optional)
2 cloves garlic, minced
1 tsp grated ginger
1–2 green chilies, chopped (optional)
1 tsp cumin seeds
1 tsp garam masala
½ tsp turmeric
½ tsp chili powder
Salt to taste
2 tbsp oil
Chopped cilantro (optional)

🔥 Instructions
1️⃣ Make the dough:
In a bowl, mix flour and salt.
Add oil/ghee and rub it into the flour until crumbly.
Slowly add water and knead into a firm dough.
Cover and let rest for 30 minutes.

2️⃣ Make the filling:
Heat oil in a pan, add cumin seeds until they sizzle.
Sauté garlic, ginger, onion (if using), and green chilies.
Add spices and cook until aromatic.
Add potatoes and peas, mix well, and cook 2–3 minutes.
Season and mash lightly. Cool completely.

3️⃣ Shape the samosas:
Divide dough into golf ball–sized pieces.
Roll each into an oval, about 6 inches long.
Cut in half to make 2 semi-circles.
Shape each into a cone, fill with potato mix, seal edges with water.

4️⃣ Fry:
Heat oil in a deep pan to 170–180°C (340–350°F).
Fry samosas until golden and crisp (about 5–6 minutes).
Drain on paper towels.

22/07/2025

🍣 Sushi Bake Recipe
🧂 Ingredients
For the sushi rice:
3 cups cooked Japanese rice (or any sticky short-grain rice)
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt

For the topping:
1 cup imitation crab sticks (kani), shredded
½ cup cooked shrimp (optional), chopped
½ cup Japanese mayo (Kewpie recommended)
1 tbsp cream cheese (softened, optional for creaminess)
1 tbsp sriracha or hot sauce (adjust to taste)
1 tbsp furikake (Japanese rice seasoning)
Salt and pepper to taste

For assembling:
More furikake (for topping)
Extra Japanese mayo + sriracha (for drizzling)
Nori sheets or seaweed snacks (for serving)

🔥 Instructions
1️⃣ Prepare the sushi rice:
While the rice is warm, mix in rice vinegar, sugar, and salt.
Gently fluff and spread into an 8x8 baking dish or tray.

2️⃣ Make the seafood topping:
In a bowl, combine kani, shrimp (if using), Japanese mayo, cream cheese, sriracha, furikake, salt, and pepper.
Mix until creamy and well blended.

3️⃣ Assemble the sushi bake:
Spread the seafood mixture evenly over the rice layer.
Sprinkle more furikake on top.
Optional: Drizzle extra mayo and sriracha in zigzag lines for presentation.

4️⃣ Bake:
Preheat oven to 200°C (390°F).
Bake for 10–15 minutes, or until the top is bubbly and lightly golden.
You can broil for 2–3 minutes at the end for a toasted top.

5️⃣ Serve:
Scoop a spoonful onto a square of nori.
Roll or fold and enjoy like a mini hand roll!

18/07/2025

Ingredients (Good for 3–4 servings)
500 g beef sirloin or flank steak, sliced thinly across the grain
3 tbsp soy sauce
2 tbsp vinegar or calamansi juice
1 tbsp brown sugar
4 cloves garlic, minced
½ tsp black pepper
Optional: ½ tsp salt or fish sauce
Optional: 1 tbsp oil (for cooking)

🧄 Instructions
1️⃣ Marinate the beef
In a bowl, combine soy sauce, vinegar (or calamansi), sugar, garlic, pepper, and optional salt.

Add beef slices and mix well.

Cover and marinate in the fridge for at least 1 hour, but overnight is best for deeper flavor.

2️⃣ Cook the tapa
Option A: Dry-style (classic)

Heat oil in a pan over medium heat.

Add beef (no need to add the marinade) and cook until browned and caramelized.

Let the edges crisp a little — that’s the tapa magic.

Option B: Saucy-style

Place beef with marinade in a pan.

Simmer until liquid reduces and meat is tender (add a bit of water if needed).

Once the sauce thickens, let the beef fry in its own oil.

15/07/2025

🌿 Ingredients
✅ 250–300 g beef (sirloin, tenderloin, or flank), thinly sliced
✅ 1–2 medium ampalaya (bitter melon), sliced thinly
✅ 1 onion, sliced
✅ 4 cloves garlic, minced
✅ 1 thumb-sized piece of ginger (optional), sliced
✅ 2 tbsp soy sauce (for marinade)
✅ ½ tbsp oyster sauce (for marinade)
✅ ½ tsp cornstarch (for marinade)
✅ 2–3 tbsp oil
✅ 2 tbsp oyster sauce (for stir-fry)
✅ 1 tbsp soy sauce (for stir-fry)
✅ ½ cup water or beef broth
✅ ½ tsp ground black pepper
✅ Salt or fish sauce to taste

🥣 Preparation Tips
⭐ To reduce bitterness:

Slice ampalaya thinly.
Sprinkle with salt and gently massage.
Let stand 10–15 minutes.
Rinse well under water and drain.

🍳 Instructions
1️⃣ Marinate the beef
In a bowl, mix sliced beef with 2 tbsp soy sauce, ½ tbsp oyster sauce, ½ tsp cornstarch.
Let marinate at least 15 minutes.

2️⃣ Prepare the ampalaya
Slice ampalaya in half lengthwise, scrape out seeds and pith.
Cut into thin half-moons.
Salt, massage, rest, and rinse well to reduce bitterness.

3️⃣ Cook the beef
Heat 1 tbsp oil in a wok or pan over high heat.
Add marinated beef. Stir-fry quickly until just browned. Remove and set aside.

4️⃣ Sauté aromatics
Add remaining oil if needed.
Sauté onion until soft.
Add garlic and ginger (optional). Stir until fragrant.

5️⃣ Add ampalaya
Toss in the sliced ampalaya.
Stir-fry for 2–3 minutes.

6️⃣ Combine and simmer
Return beef to the pan.

Add 2 tbsp oyster sauce, 1 tbsp soy sauce, and ½ cup water or broth.

Season with black pepper.

Simmer for 2–3 minutes until sauce thickens slightly and ampalaya is crisp-tender.

7️⃣ Adjust seasoning
Taste and add salt, fish sauce, or extra soy sauce as needed.

12/07/2025

Ingredients
For the ribs:
1–1.5 kg baby back ribs
Salt and pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp paprika (optional)
1 tbsp oil (for searing or roasting)

For the adobo glaze:
½ cup soy sauce
¼ cup vinegar (cane or white)
¼ cup brown sugar
6–8 cloves garlic, minced or crushed
1 bay leaf
1 tsp whole peppercorns (or cracked pepper)
½ cup water
1 tbsp honey or ketchup (optional, for stickier/sweeter glaze)
1–2 tsp cornstarch + water (slurry, optional for thickening)

🍖 Instructions
1️⃣ Prep the ribs
Remove silver skin from the back of the ribs (if needed).
Rub ribs with salt, pepper, garlic powder, onion powder, and paprika.

Let marinate for 30 minutes or overnight (if time allows).

2️⃣ Cook the ribs
Option A: Oven-Baked (easiest & tender)
Preheat oven to 160°C (325°F).
Wrap ribs in foil and bake for 2.5 to 3 hours until very tender.
Remove foil for the last 30 minutes to brown slightly.
Option B: Grill (smoky & charred)
Pre-cook ribs (boil or bake until tender).
Finish on the grill over medium heat, brushing with glaze until caramelized.

3️⃣ Make the adobo glaze
In a saucepan, combine soy sauce, vinegar, sugar, garlic, bay leaf, peppercorns, and water.
Bring to a boil, then simmer until slightly reduced (10–15 min).
Add honey or ketchup for extra stickiness.
Optional: Mix cornstarch + water and stir into glaze to thicken.

4️⃣ Glaze the ribs
Once ribs are cooked, brush generously with the adobo glaze.
Broil, grill, or bake uncovered for 5–10 minutes, until caramelized and sticky.
Repeat glazing if you want extra flavor layers.

10/07/2025

Bakareta ☺️😍
⭐ Ingredients
✅ 1 kg beef (brisket or chuck), cut into cubes
✅ 2 tbsp oil
✅ 1 onion, chopped
✅ 4–5 cloves garlic, minced
✅ 1 red bell pepper, sliced
✅ 1 green bell pepper, sliced
✅ 2–3 potatoes, peeled and cubed
✅ 1 large carrot, sliced
✅ 1 cup tomato sauce
✅ ¼ cup liver spread (or pâté)
✅ 2 tbsp tomato paste (optional, for thicker sauce)
✅ 1 cup beef broth or water
✅ 2–3 tbsp soy sauce
✅ 1–2 pcs bay leaf
✅ 1 small can (85 g) green peas (optional)
✅ Salt and pepper to taste
✅ Grated cheese (optional, about ½ cup for creamy version)
✅ Red chili (optional, for spicier version)

🍳 Instructions
1️⃣ Brown the beef
Heat oil in a large pot.
Sear beef cubes until browned on all sides. Remove and set aside.

2️⃣ Sauté aromatics
In the same pot, add onion and sauté until translucent.
Add garlic and cook until fragrant.

3️⃣ Add beef back in
Return beef to the pot.
Add soy sauce, bay leaf, and tomato sauce. Stir to coat.

4️⃣ Pour in broth
Add beef broth (or water) to cover the meat.
Bring to a boil, then lower heat. Cover and simmer for 1.5 to 2 hours, or until beef is tender.
(You can also use a pressure cooker to speed this up.)

5️⃣ Add vegetables
When beef is tender, add potatoes and carrots. Simmer until they're cooked (~10–15 minutes).

6️⃣ Add liver spread
Stir in liver spread until fully dissolved.
Add tomato paste if you want a thicker, richer sauce.

7️⃣ Finish with bell peppers
Add bell peppers and green peas. Cook for another 2–3 minutes until peppers are just tender.

8️⃣ Adjust seasoning
Add salt and pepper to taste.

Optional: Stir in grated cheese for a creamier sauce.

Optional: Add sliced red chili if you want it spicy.

08/07/2025

🌟 Ingredients
For the tapa (beef)
500 g beef sirloin or flank, thinly sliced
4 tbsp soy sauce
2 tbsp vinegar or calamansi juice
2 tbsp brown sugar
4 cloves garlic, minced
½ tsp black pepper
Optional: ½ tsp salt

For the sinangag (garlic fried rice)
3 cups cooked day-old rice
4–5 cloves garlic, minced
2 tbsp oil
Salt to taste
For the itlog (egg)
2–4 eggs
Oil for frying

🥣 Instructions
1️⃣ Marinate the tapa
Mix soy sauce, vinegar or calamansi, sugar, garlic, pepper, and salt in a bowl.
Add the beef slices and mix well.
Marinate at least 1 hour (overnight is best).

2️⃣ Cook the tapa
Heat oil in a pan over medium-high heat.
Add marinated beef (including some marinade if you want saucier).
Cook until beef is browned and cooked through (about 5–8 minutes).

3️⃣ Make the garlic fried rice
Heat oil in a pan.
Sauté minced garlic until golden.
Add the rice and toss well.
Season with salt. Stir-fry for 3–5 minutes.

4️⃣ Fry the eggs
Heat oil in a pan.
Fry eggs sunny-side-up (or as you like).
5️⃣ Assemble

Serve tapa with a mound of garlic rice and fried egg on the side.
Optionally add sliced tomatoes or vinegar dip.

05/07/2025

🌮 Classic Ground Beef Tacos
Ingredients:
For the taco meat:
500g (1 lb) ground beef
1 small onion, finely chopped
2–3 cloves garlic, minced
2 tbsp tomato paste (or 1/4 cup tomato sauce)
1 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
1/2 tsp dried oregano
1/2 tsp cayenne or chili flakes (optional for heat)
Salt and pepper to taste
1/2 cup water or beef broth

For assembling:
8–12 small taco shells or tortillas (corn or flour)
Shredded lettuce
Diced tomatoes
Shredded cheese (cheddar, jack, or Mexican blend)
Sour cream or Mexican crema
Sliced avocado or guacamole
Salsa or pico de gallo
Fresh cilantro
Lime wedges

🔪 Instructions:
Cook the Meat:
Heat a pan over medium heat.
Add ground beef and cook, breaking it apart, until browned.
Drain excess fat if desired.

Add Aromatics:
Add chopped onion and cook for 2–3 minutes until softened.
Stir in minced garlic and cook another 30 seconds.

Season and Simmer:
Add tomato paste, chili powder, cumin, paprika, oregano, cayenne (if using), salt, and pepper.
Pour in water or broth and mix well.
Simmer for 5–10 minutes until thickened.

Warm the Shells:
Heat taco shells or tortillas per package instructions or briefly toast them in a dry skillet.

Assemble the Tacos:
Spoon seasoned beef into each shell.
Top with lettuce, tomatoes, cheese, sour cream, avocado, salsa, and cilantro.

Squeeze lime juice over the top.

💡 Variations:
✅ Chicken Tacos: Use cooked, shredded or diced chicken with the same seasoning.
✅ Fish Tacos: Pan-fry or grill white fish with lime and spices. Top with slaw and crema.
✅ Vegetarian: Use black beans, lentils, or sautéed mushrooms instead of beef.
✅ Spicy: Add chopped jalapeños or hot sauce.
✅ Street-Style: Use corn tortillas, minimal toppings (onion, cilantro, salsa), and fresh lime.

03/07/2025

🥒 Cucumber Kimchi (Oi Kimchi / Oi Muchim)
Ingredients:
4–5 small cucumbers (Korean or Persian, or any firm variety), washed
1 tbsp coarse salt
2–3 green onions, chopped
1 medium carrot, julienned (optional)
1 tbsp toasted sesame seeds

For the seasoning paste:
2 tbsp gochugaru (Korean red chili flakes; adjust to heat preference)
1 tbsp fish sauce (or soy sauce for vegan)
1 tbsp rice vinegar
1 tbsp sugar
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp sesame oil

🔪 Instructions:
Prep the Cucumbers:
Cut cucumbers into bite-sized sticks or 1/2-inch thick rounds.
Place them in a bowl, sprinkle with 1 tbsp coarse salt, and toss.
Let sit for 20–30 minutes. This draws out excess water and improves texture.

Rinse and Drain:
Rinse the salted cucumbers under cold water to remove excess salt.
Drain well and gently squeeze out extra water.

Make the Seasoning Paste:
In a separate bowl, mix gochugaru, fish sauce (or soy sauce), rice vinegar, sugar, garlic, ginger, and sesame oil until it forms a thick paste.

Mix the Kimchi:
Add cucumbers to the seasoning paste.
Add chopped green onions and carrot (if using).
Toss everything gently but thoroughly to coat.

Finish and Garnish:
Sprinkle with toasted sesame seeds.
Transfer to a container or serve immediately.

🥢 Serving:
Best served fresh or lightly chilled.
You can also refrigerate for a few hours to let flavors meld.
It keeps for 2–3 days in the fridge, though it softens over time.

01/07/2025

🌱 Tofu Sisig
Ingredients:
400g firm tofu (about 2 blocks)
1 medium onion, finely chopped
3 cloves garlic, minced
1 small red or green bell pepper, diced
2–3 green chilies (siling haba), sliced
1–2 bird’s eye chilies (siling labuyo), minced (optional for extra heat)
2 tbsp soy sauce
1 tbsp calamansi or lime juice
1/4 cup vegan or regular mayonnaise
1 tbsp cooking oil
Salt and pepper to taste

Optional garnishes:
Chopped spring onions
Lemon or calamansi wedges

🔪 Instructions:
Prepare and Fry the Tofu:
Cut tofu into small cubes.
Pat dry with paper towels to reduce splatter.
Heat oil in a pan over medium-high heat.
Fry tofu until golden and crispy on all sides.
Remove and drain on paper towels.

Sauté Aromatics:
In the same pan, remove excess oil leaving about 1 tbsp.
Sauté garlic and onions until translucent.
Add bell pepper and green chilies; cook for another 1–2 minutes.

Combine and Season:
Add the fried tofu back to the pan.
Pour in soy sauce and calamansi or lime juice.
Add bird’s eye chili if you want it spicy.
Mix well to coat everything.

Make it Creamy:
Lower the heat.
Stir in mayonnaise (vegan or regular) until everything is well combined and creamy.
Adjust salt and pepper to taste.

Serve:
Traditionally served on a sizzling plate. If you have one, heat it first and transfer the sisig on top.
Garnish with spring onions and serve with calamansi or lemon wedges on the side.

29/06/2025

🍢 Grilled Chicken Kabobs
Ingredients:
For the chicken and marinade:
500g (about 1 lb) boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes
3 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1 tsp paprika
1/2 tsp ground cumin
Salt and pepper to taste

Optional: 1 tbsp plain yogurt (for extra tender chicken)

Vegetables for skewering:
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into wedges
1 small zucchini, sliced into thick rounds
Cherry tomatoes (optional)

Instructions:
Marinate the Chicken:
In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper (plus yogurt if using).

Add chicken cubes and toss well to coat.

Cover and marinate at least 30 minutes (up to 8 hours in the fridge for best flavor).

Prep the Skewers:
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Thread marinated chicken onto skewers, alternating with bell peppers, onion, zucchini, and cherry tomatoes.

Grill the Kabobs:

Preheat grill (charcoal, gas, or stovetop grill pan) to medium-high heat.

Lightly oil the grates or pan.

Grill skewers for 10–15 minutes, turning every 2–3 minutes, until chicken is cooked through and lightly charred.

Serve:
Squeeze fresh lemon juice over kabobs before serving.
Serve with rice, flatbread, salad, or tzatziki sauce.

Sydney's Kitchen

02/08/2025

29/07/2025

22/07/2025

18/07/2025

15/07/2025

12/07/2025

10/07/2025

08/07/2025

05/07/2025

03/07/2025

01/07/2025

29/06/2025

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