Marilu's Mung Bean Noodles

My favorite Marilu dish, adobo aside. A fun way to eat noodles if you prefer to avoid wheat. Serve with lemon wedges and your choice of chili sauce (I've been using a Japanese red chili & yuzu paste).

mung bean noodle

minced pork and chicken

haricots verts cut into mini julienne

minced carrot

organic chicken broth

juice of half fresh lemon

4 tblsp EVOO

fresh minced garlic

fresh minced shallots

fresh ground black pepper

thai fish sauce

3 tblsp soy sauce

1. saute garlic and shallot in a pan with the EVOO
2. when golden brown, add minced pork and chicken
3. when cooked, add 1/4 cup chicken broth
4. add minced carrots and haricots verts
5. cook for about 15 minutes more, then set aside
6. meanwhile, soak the mung bean noodles in a pot of hot water for ten minutes
7. in a pan, with 2 tblsp of EVOO, add half cup of chicken broth, the soy sauce, lemon and pepper
8. let simmer then add the softened mung bean noodles, keep tossing until cooked
9. add the sauteed pork, chicken and vegetables to the noodles

Filipino Cucumber Salad

Perfect with adobo, or anything else really.

1/8 cup rice vinegar

1/4 cup cold water

1 tblsp of sugar

1/8 tsp of sea salt

dash of white pepper

1. peel and de-seed cucumbers, slice thinly into moon shapes
2. mix above ingredients and poor into bowl with cucumber

Marilu's Pork Adobo

A lovely pork adobo Marilu-style. Unlike many adobos, this one has a very intense and concentrated sauce. Serve with steamed rice and cucumber and rice vinegar dressing.

450 gr pork belly (or pork ribs)

3/4 rice wine vinegar

1/4 soy sauce

2 bay leaves

1/4 tsp black peppercorns

half head garlic (broken)

1. cut pork in 1.5 inch squares
2. put pork and rest of ingredients in pot
3. let boil, then lower heat and cook for an hour, checking every 15 minutes (stir if necessary to prevent sticking at bottom of pan)
4. cook until gravy is caramelized

Pimm's Porteno-Style

A great version of Pimm's from Sydney's Porteno...

Pimms

Cointreau

fresh lemon juice

cucumber juice

ginger ale

1. in a glass of ice, pour 1 part cointreau, 3 parts Pimms
2. add lemon and cucumber juice to taste
3. top up with ginger ale

Batanga

A seemingly great drink that I saw on the menu at Sydney's Porteno.

Calle 23 blanco tequila

juice of half lime

cola

salt

1. line part of the glass rim with salt
2. in the glass, squeeze the half lime, add a shot of tequila
3. fill up with ice, top up with coke

Antipodean Pinots

I will use this entry to list the pinots I discover in these parts, to be updated regularly. So far I like the Tasmanian's best...

• Bress Silver Chook Pinot Noire, Yarra Valley, Macedon (Victoria)

Ricotta, Cherry Jam & Pine Nuts

Another wonderful breakfast idea I must have picked up in Ayvalik, one of Turkey's true culinary capitals.

1. cut ricotta into pretty slices
2. plate, with a spoonful of best quality sour cherry preserves
3. sprinkle a few pine nuts all around

Creten Salad

A bit like a Cobb salad transported to the Aeolians. Be sure to use a harder goat cheese, probably a firm feta so that it remains intact rather than crumbling apart.

green olives

goat cheese

fresh green chili

dried red chili

dill

parsley

EVOO

lemon

maldon sea salt

ground pepper

1. dice up olives
2. chop green chili, dill and parsley
3. cut goat cheese/feta into cubes
4. mix and dress with EVOO and squeeze of lemon
5. season to taste

Canarino

A great after dinner alternative to the usual camomile. From London's Eleven Park Walk. The original canarino (canary) calls for just lemon and hot water, refers to the yellow of the lemon peel.

1. put some lemon peel, 1-2 bay leaves to taste, muscade sugar in a tea pot
2. add boiling water

Proper Spaghetti Bottarga

A recipe from Ali-Sevket's friend-chef at Eleven Park Walk in Chelsea.

spaghetti

garlic

chili

bottarga

EVOO

1. cook spaghetti in fish brodo risotto-style, adding brodo as you go
2. in a separate pan, saute garlic and chili in EVOO
3. when pasta is ready add to sauce in pan
4. when coated, grate bottarga and flip around the pan quickly
5. serve with a large fork twisted to make a nice shape

Sydney Observations

Loving this place more every time I go...

• Duke Bistrot: hipster place with mismatched furniture; some real interesting stuff like braised red radish in dashi butter, octopus with pickled pumpkin and black beans, and a lovely pinot noir. Waitress loves Saison in San Francisco.
• Porteno: classic Argentine parilla with spit-roasted suckling pig and a fabulous theme of North America meets central and south America.
• Selah: good standby in the CBA, cozy and dark, a bit like London's Great Queen Street
• Momofuku: a very good Lord Nelson beer, pork buns, chicken wings, crab roll and celery salt chips....just as good as NYC!
• Bentley: I didn't eat here, but I know it's been around a long time because of its cookbooks. Two nice items on the menu: roasted potato and jerusalem artichoke, glazed carrots with smoked yoghurt

Fernet Branca & Coke

Maybe finally a good excuse to have a coke. A combo I discovered in Sydney but hailing from Argentina. No need to mix.

1. put a few ice cubes in a glass
2. pour 1 part Fernet Branca and 2-3 parts coke depending on taste

Carrots & Salsa Verde

Any salsa verde leftovers go well with steamed carrots. The salty and tangy salsa is a nice complement to sweet carrots.

1. cut carrots into batons & steam
2. spoon salsa verde on top & serve