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Sydney's Kitchen, Melbourne (2025)

17/06/2025

🍗 Chicken Inasal (Filipino Grilled Chicken)
Ingredients:
For the marinade:
1 kg chicken leg quarters or thighs, bone-in, skin-on
1/4 cup cane vinegar (or white vinegar)
1/4 cup calamansi juice (or lemon/lime juice)
1/4 cup soy sauce (optional for deeper umami)
6 cloves garlic, minced
1 thumb-sized piece ginger, grated
2 stalks lemongrass, white part pounded and chopped
1 tsp salt
1/2 tsp ground black pepper

For basting sauce (annatto oil):
1/4 cup cooking oil
1 tbsp annatto seeds (atsuete) – or use annatto powder
3 cloves garlic, minced
1 tbsp margarine or butter
Pinch of salt

Instructions:
Marinate the Chicken:
In a bowl, mix all marinade ingredients.
-Add chicken and coat well. Cover and refrigerate for at least 3 hours, preferably overnight for maximum flavor.
-Prepare the Annatto Baste:
-Heat oil in a pan. Add annatto seeds and cook for 2–3 mins until the oil turns orange. Strain and discard seeds.
-Return oil to pan, add garlic, margarine, and salt. Sauté for a few seconds then set aside.

Grill the Chicken:
-Preheat grill to medium heat.
-Grill chicken pieces slowly, turning occasionally.
-Baste with annatto oil every few minutes.
-Grill until chicken is cooked through and nicely charred (about 30–45 mins depending on size).

17/06/2025

Sweet and Sour Beef
Ingredients:
For the beef:
500g beef sirloin or flank steak, thinly sliced
2 tbsp soy sauce
1 tbsp cornstarch
1 egg (optional, for crispier texture)
Oil for frying

For the sauce:
1/2 cup pineapple juice (or use canned pineapple syrup)
2 tbsp ketchup
2 tbsp vinegar (white or rice vinegar)
2 tbsp sugar (adjust to taste)
1 tbsp soy sauce
1 tsp cornstarch (dissolved in 2 tbsp water)

Vegetables & Extras:
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 small onion, cut into wedges
1/2 cup pineapple chunks (optional but recommended)
2 cloves garlic, minced

Instructions:
Marinate the Beef:
- Mix sliced beef with soy sauce and cornstarch (and egg if using).
- Let sit for at least 15–30 minutes.

Fry the Beef:
- Heat oil in a pan or wok. Deep or shallow-fry the beef until golden and crispy.
- Drain on paper towels and set aside.

Make the Sauce:
- In a bowl, combine pineapple juice, ketchup, vinegar, sugar, and soy sauce.
- Stir in cornstarch slurry.

Cook the Veggies:
- In a clean pan, sauté garlic in a little oil.
- Add onions and bell peppers. Stir-fry for 2–3 minutes.
- Add pineapple chunks.

Combine Everything:
- Pour in the sauce and simmer until it thickens.
- Add the fried beef and toss to coat evenly.

16/06/2025

Pork Lumpia
🧂 Ingredients:
500g ground pork
1 small carrot, grated or finely minced
1 small onion, finely chopped
3 cloves garlic, minced
1 egg
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tsp salt
½ tsp ground black pepper
Lumpia wrappers (spring roll wrappers)
Water (for sealing wrappers)

Cooking oil (for frying)

🥣 Procedure:
Prepare Filling
In a bowl, mix the ground pork, carrot, onion, garlic, egg, soy sauce, oyster sauce (if using), salt, and pepper. Combine well.

Wrap the Lumpia

Separate the lumpia wrappers carefully.

Place a wrapper on a flat surface. Add about 1 tablespoon of filling near the edge.

Roll tightly, folding the sides in as you go. Seal the edge with a bit of water.

Repeat until filling is used up.

Fry the Lumpia

Heat oil in a deep pan over medium heat.

Fry lumpia in batches until golden brown and crispy (about 4–5 minutes).

Drain on paper towels.

Serve

Serve hot with sweet chili sauce, banana ketchup, or vinegar with garlic and pepper.

14/06/2025

Crispy Pata Tim
🧂 Ingredients:
For the pork:
1 whole pork leg (pata), cleaned and hair removed
1 tbsp salt
1 tsp peppercorns
1 head garlic, crushed
2 bay leaves
1 onion, quartered
Water (enough to cover the pork)

For deep-frying:
Cooking oil (enough for deep frying)

For the pata tim sauce:
2 tbsp cooking oil
5 cloves garlic, minced
1 thumb-size ginger, sliced
1 onion, chopped
½ cup soy sauce
¼ cup oyster sauce
3 tbsp brown sugar
2 tbsp hoisin sauce (optional, for extra flavor)
2 cups pork broth (from boiling pata)
1 tbsp cornstarch + 2 tbsp water (slurry)
Blanched bok choy (for garnish)

Optional: mushrooms, star anise, and banana blossoms

🍳 Procedure:
Boil the pata: In a large pot, combine pork leg, salt, peppercorns, garlic, onion, bay leaves, and enough water to cover. Bring to a boil, then simmer for 1.5 to 2 hours, or until fork-tender. Carefully remove and let it dry completely (air-dry or refrigerate overnight for crispier skin).

Deep-fry the pata: Heat enough oil in a large pot or deep fryer. Carefully lower the dried pata and deep-fry until golden and crispy on all sides. This can take 10–15 minutes. Set aside to rest.

Make the sauce: In a separate pan, sauté garlic, ginger, and onion in oil. Add soy sauce, oyster sauce, hoisin (if using), sugar, and pork broth. Bring to a simmer.

Thicken sauce with cornstarch slurry. Simmer until glossy and slightly thickened. Add mushrooms or banana blossoms if desired.

Serve: Place crispy pata on a serving platter. Pour the rich sauce over or serve it on the side. Garnish with bok choy.

12/06/2025

Sweet and Sour Pork
🧂 Ingredients:
For the pork:
500g pork shoulder or belly, cut into bite-sized cubes
1 tbsp soy sauce
1 tbsp rice wine or cooking wine
½ tsp salt
½ tsp white pepper
½ cup cornstarch
½ cup flour
1 egg
Oil for deep frying

For the sauce:

¼ cup ketchup
3 tbsp vinegar (white or rice vinegar)
3 tbsp sugar
1 tbsp soy sauce
½ cup pineapple juice (or water)
1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Vegetables & extras:
1 bell pepper (red or green), chopped
1 small onion, quartered
½ cup pineapple chunks
1 small carrot, sliced (optional)

🍳 Procedure:
Marinate the pork with soy sauce, rice wine, salt, and pepper. Let sit for 15–30 minutes.

Prepare the batter: Mix egg, cornstarch, and flour. Coat pork pieces well.

Deep-fry pork in hot oil (around 175°C / 350°F) until golden and crispy. Drain on paper towels.

Stir-fry veggies in a little oil for 2–3 minutes until slightly tender but still crisp. Add pineapple chunks.

Make the sauce: In a bowl, mix ketchup, vinegar, sugar, soy sauce, and pineapple juice. Pour into pan with veggies. Simmer.

Add cornstarch slurry to thicken the sauce. Stir until glossy.

Toss in the pork and quickly coat with the sauce. Serve immediately while crispy!

12/06/2025

Chicken Adobo
🧂 Ingredients:
1 kg chicken (bone-in thighs/drumsticks preferred)
½ cup soy sauce
⅓ cup cane vinegar (or white vinegar)
1 cup water
1 head garlic, crushed
3 bay leaves
1 tsp whole black peppercorns
1 tbsp brown sugar (optional)
2 tbsp cooking oil
Salt and pepper, to taste
Cooked rice (for serving)

🍳 Procedure:
Marinate the chicken in soy sauce, garlic, and peppercorns for at least 30 minutes (or overnight for deeper flavor).

Heat oil in a pan. Sear the marinated chicken (reserve marinade) until browned on all sides.

Add the marinade back into the pan along with vinegar, water, bay leaves, and sugar (if using). Do not stir yet.

Bring to a boil, then lower heat to a simmer. Cover and cook for 25–30 minutes or until chicken is tender.

Uncover and simmer further to reduce sauce to your desired thickness. Stir occasionally.

Taste and adjust seasoning with salt or extra soy sauce, if needed.

Serve hot over steamed rice.

11/06/2025

Chinese-Style Spareribs
🧂Ingredients:
1 kg pork spareribs, cut into pieces
3 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp oyster sauce
2 tbsp Shaoxing wine (or dry sherry)
2 tbsp brown sugar
1 tbsp honey
1 tbsp rice vinegar
3 cloves garlic, minced
1-inch ginger, grated
1 tsp five-spice powder
1 tsp sesame oil
½ tsp white pepper
Green onions and sesame seeds (for garnish)

🍳 Procedure:
Marinate the spareribs:
Combine soy sauce, hoisin, oyster sauce, wine, sugar, honey, vinegar, garlic, ginger, five-spice powder, sesame oil, and pepper. Mix well and coat the ribs. Cover and marinate for at least 2 hours or overnight.

Preheat oven to 180°C (350°F).

Arrange ribs on a baking tray lined with foil or parchment. Reserve extra marinade.

Bake for 30 minutes, basting with reserved marinade halfway through.

Flip and bake another 15-20 minutes, until caramelized and slightly charred at the edges. Internal temp should be at least 70°C (160°F).

Optional glaze: Simmer remaining marinade in a small pot until thickened. Brush over ribs before serving.

Garnish with chopped green onions and sesame seeds.

05/06/2025

Pinakbet (or pakbet)
Ingredients:
Vegetables (usually local and seasonal):
Ampalaya (bitter melon)
Talong (eggplant)
Kalabasa (squash)
Okra
Sitaw (string beans)
Tomatoes
Bagoong (fermented shrimp paste) – the key ingredient that gives pinakbet its distinct flavor
Garlic and onion
Pork (optional, often fried or sautéed for flavor)
Water or broth

Procedure (Basic Steps):
Sauté garlic, onions, and tomatoes until soft.
Add pork (if using) and cook until lightly browned.
Add bagoong and stir to release its flavor.
Layer in the vegetables, starting with the harder ones like squash, then bitter melon, eggplant, etc.
Add a bit of water or broth, cover, and simmer until vegetables are tender but not mushy.
Do not over-stir, to keep the vegetables whole and not mushy.

04/06/2025

Chicken Feet Adobo 💪💪
Ingredients:
1 kg chicken feet (cleaned, nails trimmed)
1 medium onion (chopped)
5 cloves garlic (crushed)
3–4 pcs dried bay leaves
1 tsp whole peppercorns
1/2 cup soy sauce
1/3 cup vinegar
1 tbsp oyster sauce (optional, for extra umami)
1 tsp sugar (optional)
1 ½ cups water
2 tbsp cooking oil

Instructions:
Prepare Chicken Feet:
Boil the chicken feet in water for about 10 minutes. Drain and set aside. This helps remove impurities and softens the skin slightly.

Sauté:
In a pan, heat oil. Sauté garlic and onions until aromatic and soft.

Simmer:
Add chicken feet. Stir-fry for 3–5 minutes until slightly browned.

Add Flavor:
Pour in soy sauce, vinegar (do not stir), bay leaves, peppercorns, and water.
Let it boil uncovered for 3 minutes to cook off the acidity of the vinegar.

Cook Until Tender:
Lower heat, cover, and simmer for 45 minutes to 1 hour, or until chicken feet are tender and gelatinous.
Stir occasionally. Add more water if needed.

Finish:
Add oyster sauce and sugar if desired. Simmer uncovered until the sauce is reduced and slightly thick.

01/06/2025

Philly Steak Cheese Fries
Ingredients:
Fries (frozen or homemade — waffle, crinkle, or shoestring all work)
Steak (ribeye is traditional, but skirt or sirloin also work; thinly sliced)
Cheese (Cheez Whiz, provolone, or mozzarella — your choice!)
Onions (sautéed)
Bell peppers (optional, sliced and sautéed)
Mushrooms (optional, sautéed)
Salt, pepper, garlic powder (to season the steak)
Oil or butter (for cooking)

Instructions:
Cook the Fries
Bake or fry the fries until crispy. Season lightly with salt.
Cook the Steak
Heat a skillet over medium-high heat with oil or butter.
Add thinly sliced steak and season with salt, pepper, and garlic powder.
Sear until just cooked through, then remove from heat.

Sauté Veggies (Optional)
In the same pan, sauté onions (and optional peppers/mushrooms) until soft and slightly caramelized.

Melt the Cheese
If using Cheez Whiz, warm it up.
For provolone or mozzarella, lay slices over hot steak and let melt, or melt it separately and drizzle over.

Assemble
Layer fries on a serving dish.
Top with steak and veggies.
Drizzle with melted cheese or spoon Cheez Whiz over the top.
Serve Hot

Add extra toppings if desired (jalapeños, scallions, etc.)

31/05/2025

Chinese Pepper Steak Recipe
Ingredients:
For the beef marinade:
1 lb (450g) flank steak or sirloin, thinly sliced against the grain
1 tbsp soy sauce
1 tsp cornstarch
1 tsp sesame oil (optional)

For the stir-fry:
1 tbsp vegetable oil (plus more as needed)
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small onion, sliced
2 garlic cloves, minced
1-inch piece of ginger, minced

For the sauce:
3 tbsp soy sauce
1 tbsp oyster sauce (adds depth; optional but recommended)
1 tbsp hoisin sauce (for sweetness)
1 tsp sugar (adjust to taste)
1/2 tsp black pepper (or more if you like it spicy)
1/2 cup beef broth or water
1 tsp cornstarch (mixed with 1 tbsp water to thicken)

Instructions
arinate the beef: In a bowl, mix sliced beef with soy sauce, cornstarch, and sesame oil. Let it sit for 10–15 minutes while you prep the other ingredients.

Make the sauce: In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, sugar, black pepper, and beef broth. Set aside.

Stir-fry the beef:

Heat 1 tbsp oil in a wok or skillet over high heat.

Add beef in a single layer (cook in batches if needed). Sear for 1–2 minutes per side until browned.

Remove beef and set aside.

Cook the veggies:

In the same pan, add a bit more oil if needed.

Stir-fry garlic, ginger, onions, and bell peppers for 2–3 minutes until slightly tender but still crisp.

Combine everything:

Return beef to the pan.

Pour in the sauce and bring to a simmer.

Stir in the cornstarch slurry and cook until sauce thickens (about 1 minute).

28/05/2025

Beef Shawarma
Ingredients
For the Beef Marinade:
500g beef (sirloin or flank steak), thinly sliced
3 tbsp plain yogurt
3 tbsp white vinegar or lemon juice
2 tbsp olive oil
1 medium onion, grated or thinly sliced
4 garlic cloves, minced
1 tsp cumin
1 tsp paprika
1 tsp ground coriander
1 tsp allspice
½ tsp cinnamon
½ tsp ground black pepper
Salt to taste

For the Garlic Sauce (Toum):
4 garlic cloves
1 egg white (optional for creaminess)
½ cup vegetable oil (or more)
1 tbsp lemon juice
Salt to taste

Other Items:
Pita bread or flatbread
Fresh vegetables: lettuce, tomatoes, cucumber, onions, pickles
Optional: tahini sauce or hummus

Procedure
1. Marinate the Beef:
In a bowl, mix yogurt, vinegar (or lemon), olive oil, onion, garlic, and all spices.
Add thinly sliced beef and coat well with marinade.
Cover and refrigerate for at least 2 hours, preferably overnight.
2. Prepare the Garlic Sauce (Toum):
In a food processor or blender, blend garlic, salt, and egg white until smooth.
Slowly drizzle in oil while blending continuously until it emulsifies and thickens.
Add lemon juice and blend a few more seconds.
Store in the fridge until serving.
3. Cook the Beef:
Heat a pan or skillet over medium-high heat.
Cook the marinated beef in batches until browned and cooked through (about 5–7 minutes).
Optional: Char slightly for authentic flavor.
4. Assemble the Shawarma Wraps:
Warm the pita or flatbread.
Spread garlic sauce or tahini/hummus.
Add beef strips, fresh veggies, and pickles.
Roll the wrap tightly. Grill slightly if desired.

Sydney's Kitchen

17/06/2025

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12/06/2025

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11/06/2025

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31/05/2025

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