Menulog voucher

GIVEAWAY + MenuLog and Ninety Nine Thai, Bondi Review

For your chance to WIN a $15 Menulog Voucher simply comment below and tell me what your favourite takeaway cuisine is and why.

Entries can be placed by commenting on this Blog, Instagram or Facebook post.

Menulog voucher

Recently the good folk at Menulog got in touch to ask if I’d be interested in helping share their good word to my followers. As an avid Menulog fan and user I jumped at the opportunity.

I work in communications and so some days when I’ve had enough of talking to people and can’t fathom another crowd, MenuLog makes me want to jump with joy and thank the founders for bringing this little guy into existence. I find it ideal for the nights you arrive home late, have bare cupboards, can’t be bothered cooking, have no takeaway menus, or the last thing you want to do is have a conversation with someone to place an order. Cue plonking on the couch, clicking on the TV and using your phone to search Menulog for exactly what you want. Ordering is simple, a few clicks swift clicks to select your meal, pop in your delivery details, and selection whether to pay cash/card – voila you’re done! Plus, you receive a nifty confirmation email and text message complete with ETA on your delivery.

For those of you unfamiliar with Menulog, it is an online/app based food delivery service. Essentially it provides you with the ability to order food online, from over 3500+ restaurants around Australia. It has great search functionality allowing you to search via both postcode and cuisine, see below:

Explore reviews from fellow users and access exclusive special offers and discounts. Oh, and did I mention that Menulog is No.1 For Online Takeaway in Australia? So what are you waiting for?!

Ninety Nine Thai, Bondi – Review

Good Thai food, always fresh, hot and flavoursome. Click here for Ninety Nine Thai, Bondi Menulog Menu.

Takeaway FoodCurry Puffs $5.90 – 4 pieces

  • These deliciously crispy parcels of mixed veggies are filled with lots of corn and have a great filling to pastry ratio which is rarely found in such an affordable starter. It is also worth noting that for something deep fried these are surprisingly not oily.

Dim Sim $6.90 – 5 pieces

  • These little bad boys are made in house with all love the love you’d find in dumpling land. They come with a great dipping sauce that has a light kick of chilli.

Takeaway Thai Food

Moo Grob Nam Dang $17.90

  • If you like pork belly and let’s be honest who doesn’t, this dish is fantastic. The only complaint is that there isn’t enough pork to want to share, and that’s not just me being a pork-hog. Pun intended. The sauce is described as a tangy Thai style, which I found to be primarily a light soy sauce. This dish comes with additional sauce, similar to the Dim Sim sauce, however I think that it is best left off.

Pad See Ew with Chicken $10.90

  • Often thought of as the “Bolognaise” of Thai food, this Pad See Ew is packed with thick noodles, tasty sauce and fresh veggies. A crowd pleaser dish with no chilli and a great alternative to the go-to dish, Pad Thai.

Coconut Rice $4.00

  • The genius who invented coconut rice is easily one of my favourite people. It is so creamy and moreish that you know every bite isn’t good for you but it’s too tasty for you to care. Pairs perfectly with the Moo Grob Nam Dang and is well recommended for an extra dollar over the steamed rice.

Takeaway Thai Food

For your chance to WIN a $15 Menulog Voucher simply comment below and tell me what your favourite takeaway cuisine is and why.

Entries can be placed by commenting on this Blog, Instagram or Facebook post.

 

Terms and Conditions: This prize is not redeemable for cash. The judge’s decision is final and no correspondence will be entered into. This promotion is a Game of Skill; chance plays no part in determining the winner. To enter this promotion, answer the nominated question by commenting on Daily Gluttony’s Blog www.dailygluttony.com, Instagram account @daily_gluttony, or Facebook page www.facebook.com/DailyGluttony. You are able to enter this promotion as many times as you like. The promotions ends midnight, Monday 30 June 2014 (AEST). The Winner be notified via email, Instagram private inbox or Facebook message and provided with a voucher code from Menulog to redeem. Finally, you are welcome to invite me over for dinner to share your takeaway; however I reserve the right to eat the last spring roll. 

Disclaimer: Vouchers used in this post have been provided by Menulog.

Salmon Rice Paper Rolls

Rice Paper Rolls

Vietnamese Rice Paper Rolls

As you know I recently received a lovely box of goodies for the team at Huon Aquaculture to partake in their Huon Blogger Challenge. The Huon Blogger Challanage brings together 30 Australian Food Bloggers with the challenge for them to create and post a versatile, year-round recipe using Huon Reserve Selection. Lucky me!!

Which I sat pondering (and I won’t lie munching on some delicious salmon straight from the packet) I got to thinking about rice paper rolls – this healthy snack is the perfect weekend treat, fresh weeknight dinner, stylish finger food for guests or great for the kid’s lunch-boxes as an exciting alternative sandwiches. It’s also helpful to have a quick and delicious finger food recipe up your sleeve for when unexpected friends and family do the much feared ‘drop-in’. With Australia’s mild winters and the current craze of Vietnamese cuisine a refreshing rice paper is always a crowd pleaser. So plate up this bad boy and  you’ve got yourself a little celebration on a plate!

Ingredients – Rice Paper Rolls

  •  10 rice paper wrappers – there is over this amount in a standard packet
  •  250g of Huon Reserve Selection Hot Smoked Ocean Trout
  • 5 fresh, cooked Australian prawns – peeled and halved length ways
  • 3 carrots – cut into long, thin batons
  • 1 cucumber – cut into long, thin batons
  • 1 avocado – cut into long, thin batons
  • 20 sprigs of coriander
  • 10 shoots of green shallot
  • 100g rice paper noodles – cooked as per packet instructions

Ingredients – Thai Style Peanut Dipping Sauce

  • 2 tsp organic crunchy peanut butter
  • 2 tbs of sweet chilli sauce
  • 2 tbs of rice wine vinegar
  • 1/2 tsp of sesame oil
  • 1 tsp of fish sauce
  • 1/2 tsp of honey
  • the juice of half a lime

Method

  1. Fill a large flat bowl with hot water, I like to use my quiche dish, and place the rice paper wrappers in the water one at a time for about 30 seconds or until soft and pliable. Don’t leave for too long or the wrapper may tear.
  2. Place rice paper wrapper on a damp tea towel – the dampness is essential so the wrapper doesn’t stick. Top alternating wrapper with Huon Reserve Selection Hot Smoked Ocean Trout and 3 of the prawn halves. Top with coriander and add a little of the cucumber, carrot, avocado and a sprig of green shallot. Fold in sides, one end and roll up firmly to enclose filling. Place onto a plate and loosely cover with a another damp tea towel, repeat to make 10 rice-paper rolls.
  3. Meanwhile, to make the Thai Style Peanut Dipping Sauce add all ingredients to a small sauce dish and mix until well combined.
  4. Place rice paper rolls onto a large serving plate and serve with Thai Style Peanut Dipping Sauce.

Enjoy!

15 Minute Monday – Chicken Larb Gai

 

delicious. - March 2010, Page 102. Photography by Ian Wallace.

delicious. – March 2010, Page 102.
Photography by Ian Wallace.

Chicken Larb Gai with mint and basil is a Thai-inspired dish that is perfect for those midweek dinners when you want something quick, easy and light. It doesn’t need oil, so the meat has a lovely light, un-fried quality to it. Served with rice, it’s a satisfying main meal.

Ingredients

  • 150ml salt-reduced chicken stock
  • 500g chicken mince – you could also use pork mince if you’d like
  • 1/4 cup (60ml) fish sauce
  • 5cm piece ginger, cut into matchsticks
  • 1 long red chilli, seeds removed, cut into matchsticks
  • 1 tsp sugar
  • 2 tbs lime juice, plus extra lime wedges to serve
  • 1 cup mint leaves
  • 1 cup basil leaves
  • 1/2 cup coriander leaves
  • 1 Lebanese cucumber, thinly sliced
  • 1 small butter lettuce, leaves separated
  • 2 tbs roughly chopped salted peanuts

Method

  1. Heat the chicken stock in a wok or large frypan over medium-high heat,  add the mince, fish sauce and ginger. Cook, breaking up the meat with a wooden spoon, for 5 minutes or until the meat has browned and cooked through. It might stick at first, but keep stirring!
  2. Add the chilli and sugar and cook, stirring, for 2 minutes, then transfer the mixture to a large bowl.
  3. Add the lime juice and most of the mint, basil and coriander to the warm mince mixture, then gently fold through, allowing the herbs to wilt. Taste and adjust the lime juice, fish sauce and salt to your liking.
  4. Arrange the cucumber and lettuce leaves on 4 serving plates. Use a slotted spoon to pile the larb gai over the top. Scatter with the peanuts and the remaining mint, basil and coriander, then serve with the lime wedges.

Enjoy!

Caramel Chicken

Image: Super Food Ideas – August 2011, Page 61. Photography by Mark O’Meara.

Caramelised Chicken or ga kho is a sticky, sweet and spicy Vietnamese dish. And, before you get freaked out by the words Caramel and Chicken appearing alongside each other, it is savoury caramel rather than a sweet caramel. So don’t worry you won’t be tucking into a bowl of Jersey Caramels with a side of chicken thigh!

This Vietnamese style savoury caramel sauce weaves together the perfect blend of salty, sweet, sour and spicy by making a caramel using sweet brown sugar, salty fish sauce, sour lime juice and spicy chilies along with some garlic which reduces to a glaze while it cooks, for a full flavour punch. Delicious.

Ingredients – Caramel Chicken

  • 1 tbs peanut oil
  • 1 tsp sesame oil
  • 800g chicken thigh fillets –  trimmed and thinly sliced
  • 1 medium red onion – thinly sliced
  • 3 garlic cloves – minced
  • 2 tbs soy sauce
  • 1/4 cup brown sugar
  • 2 tbs fish sauce
  • 1 tbs lime juice
  • 1 tsp of dried chilli flakes
  • Steamed rice to serve

Ingredients – Pickled Cucumber

  • 1/4 cup rice wine vinegar
  • 2 tbss caster sugar
  • 2 Lebanese cucumbers – cut into thin ribbons
  • 1 green onion – thinly sliced
  • 1/4 cup of cold water

Method

  1. To make the pickled cucumber, place the vinegar, sugar and 1/4 cup cold water in a saucepan over medium heat. Cook, stirring for 2 minutes or until sugar has dissolved. Transfer to a heatproof bowl, add cucumber, stir to combine and set aside to cool completely. Once cooled, stir in the green onion.
  2. Place the chicken and oil in a bowl and toss to combine. Heat a large frying pan or wok over a high heat until hot. Add half the chicken and cook for two minutes on one side until lightly browned, turn and cook for another minute. Remove from the pan and repeat with the remaining chicken.
  3. Reduce the heat to medium and add a little extra peanut oil if needed. Add the onion and garlic and cook for five minutes, stirring occasionally. Return the chicken to the pan, add the soy sauce, chilli flakes and stir to combine.
  4. Cover the pan, reduce heat to low and cook for 10 minutes, stirring occasionally. Increase the heat to high, add the sugar and stir to combine. Cook uncovered for 3-4 minutes, or until the sauce is rich, dark and syrupy.
  5. Add the fish sauce, lime juice and stir to combine.
  6. Place in a serving dish and serve with steamed rice and pickled cucumber.

Enjoy!

75 foodies on Instagram

Well I think it is safe to say that after drooling over reading this Daily Life article: http://bit.ly/1aGeE4i on the 75 best foodies to follow on Instagram my news feed is going to look a lot more delicious!

The are some stunning snaps and drool-worthy dishes on show. So much so that I felt it was my foodie duty to share the list with you. There are some I knew and followed like Jamie Oliver, Ida Frosk and Citrus and Candy; while there are others on the list I had never heard of, with great shots and very few followers. So if you like looking at pictures of things that taste great, which I assume is why you are here, then you MUST check these Instagramers out.

Oh and one little plug while I’m here – you should also follow me on Instagram! @daily_gluttony to keep up to date with all the delicious moments in my life like this Moroccan Lentil Burger – nom nom nom.

photo

15 Minute Monday – Asian Steamed Sea Bream

Image: delicious. - October 2012, Page 46. Photographer: Ben Dearnley.

 

Asian steamed sea bream with spring onion and ginger uses the bright flavours of Asia to make this fast, fresh midweek dinner irresistible!

Ingredients

  • 2 x 150g bream fillets
  • 2 tbs light soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp caster sugar
  • 1 tbs rice vinegar
  • 3cm piece ginger, finely shredded
  • 1 each long red and green chilli, seeds removed, thinly sliced
  • 6 spring onions, finely shredded
  • Coriander leaves and steamed rice, to serve

Method

  1. Place a plate inside a bamboo steamer and lay the fish, skin-side down, on the plate. Place the soy sauce, sesame oil, sugar and vinegar in a bowl and stir to combine, then pour over the fish. Scatter the ginger, chilli and half the spring onion over the fish. Set the steamer over a large saucepan or wok of simmering water and cover with the lid. Steam for 6 minutes or until the fish is opaque and just cooked.
  2. Garnish the fish with coriander and remaining spring onion, then drizzle over the cooking juices and serve with rice.

Enjoy!

15 Minute Monday – Speedy Massaman Beef Curry

Fast and tasty – this speedy massaman beef captures the same spicy, creamy coconut flavours of a slow cooked curry. 

Ingredients

  • 1 tbs peanut oil
  • 1 large brown onion – halved and sliced
  • 2 cloves of garlic – diced
  • 1 medium red chilli – seeds removed and diced
  • 600g beef rump steak – cut into thin strip
  • 150g massaman curry paste
  • 1 tsp of sesame oil
  • 1 tbs of raw sugar
  • 1 tbs of soy sauce
  • 1 tbs fish sauce
  • 1 red capsicum – cut into thin strips
  • 1 medium head of broccoli – cut into florettes
  • 125ml light coconut milk
  • 50ml of water
  • Steamed rice and fresh coiander leaves – to serve

Method

  1. Heat 1/2 the peanut oil in a wok over a medium heat. Add the onion, garlic and chilli, stir until fragrant and translucent.
  2. Add the beef in batches to brown.
  3. Add the remaining peanut oil, sesame oil and curry paste, stir until fragrant – this will take about 1 minute.
  4. Return the beef and add the sugar, fish sauce and soy sauce. Stir until well coated.
  5. Add the capsicum, broccoli, water and coconut milk. Bring to the simmer and leave to boil for five minutes – this will allow time for the sauce to thicken and vegetables to soften.
  6. Serve with steamed rice and fresh coriander leaves.

Enjoy!