Mee Goreng


  • 150g dry egg noodles or 300g pre-cooked Udon noodles
  • 2 Tbspn Sriracha
  • juice of 1 good size lime
  • 80ml kecap manis (Indonesian sweet soy sauce)
  • 2 Tbspn light soy sauce
  • 1 – 2 Tbspn oil
  • 200-300g chicken thigh – cut into strips
  • 1 – 2 cloves garlic – sliced
  • 2 eggs – lightly beaten
  • 4 spring onions – thinly sliced
  • 200g Pak Choy – thinly sliced
  • 100g fresh bean sprouts
  • Crispy fried shallots
  • SambaI chilli jam – optional
  • Fine sliced fresh red chilli – optional
  • If Dry noodles – cook as per packet instructions. Drain, rinse & set aside
  • Combine the Sriracha, lime juice, kecap manis & soy sauce – set aside
  • Heat oil in a wok – cook the chicken until 1/2 cooked. Add the garlic & continue to cook until chicken is only just cooked thru. Remove from wok
  • Wipe the wok clean – reheat
  • Add the egg – cook until just cooked. Add spring onion, pak choy, noodles, chicken, and sriracha mixture. Cook, tossing, for 2 minutes or until heated through and everything is well coated in the sauce. Stir through bean sprouts
  • Divide between serving bowls – Top with fried onions, sambal chilli jam, extra spring onion, and fine sliced fresh red chilli – serve immediately
Serve immediately.

Cubanos – Cuban Sandwich


Cuban Mojo Marinated Pork

  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon orange zest
  • 3/4 cup fresh orange juice
  • 1/2 cup fresh lime juice
  • 1 cup cilantro, finely chopped
  • 1/4 cup mint leaves, finely chopped
  • 8 garlic cloves, grated
  • 1 Tblsn minced oregano
  • 2 tspn ground cumin
  • salt and pepper
  • 1 kg boneless pork shoulder, skin removed

The Sandwich

  • 4 six-inch soft baguettes, split lengthwise
  • 4 slices of boiled ham
  • 100g butter, softened for brushing
  • Yellow mustard, for brushing
  • 100g  Swiss cheese, thinly sliced
  • 4 mild pickles cucumbers, thinly sliced
Cuban Mojo Marinated Pork
  • In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin – shake it around a bit to mix it up. Add the pork.
  • Marinate in the fridge overnight –  or at least several hours
  • Preheat oven to 220 ° C. Place a pork on a wire rack in a roasting pan.  Salt and pepper the pork well.
  • Roast the pork for 30 minutes. It should be lightly browned.
  • Turn the oven down to 180 ° C. Roast for another 1 hour
  • Wrap in aluminum foil and let rest at least 20 minutes.

Make the Sandwich 

  • Heat a skillet over medium – cook the sliced boiled ham about 1 minute on each side until brown spots start to appear. Remove & set aside
  • Brush softened butter over the cut side of each roll. Add to the skillet and brown the cut side of the bread until it is golden and starting to toast.
  • When the bread is toasted, spread with mustard. Use as much as you like.
  • Layer the sliced pork, browned ham, Swiss cheese slices and sliced pickles. Top with the bread.
  • Brush the top and bottom of the sandwich with butter.
  • Fry the sandwiches in the same skillet or in a George Foreman/panini press – squish down hard. Cook for about 3 minutes. If using skillet – flip the sandwich, squish it again, and cook for another 2-3 minutes or so. Keep an eye on it. You want to outside to be crisp and golden and the cheese melted.


  • Eat immediately!

From the movie Chef