Tasty Rissoles with Mushroom Sauce

For Rissole's

400 gms minced beef
1 small onion finely chopped
1 small carrot grated
1 red or green bell pepper finely chopped
1/2 bunch coriander leaves finely chopped
2 cloves of garlic finely chopped
1/4 tsp black pepper powder
1/4 cup plain flour
1/2 tsp salt
15 gm butter
2 tsp oil

For Mushroom Sauce

2 Tbsp flour
1 cup water
1 veg. stock cube crumbled (you can also use chicken/beef)
3 green shallots finely chopped
60 gms mushrooms sliced
1 sprig of spring onion sliced


In a bowl combine all the above ingredients for rissole's except the butter & Oil. Mix it well with a wooden spoon.

Divide mixture into equal 6 parts, roll it onto balls, flatten slightly into rissole shapes.

Heat butter & oil in a medium frying pan over medium heat. Add the rissole's and cook it for about 10 minutes on each side until it browns lightly. Turn the rissole's and cook the other side for another 10 minutes. Flip them again and cook for another 2 minutes on either side till you get dark brown color on both sides.

Mushroom Sauce

Use the same pan with the oil drippings. Add water in the same pan, add the veg. cube & let it boil. Lower the heat. Now add the flour spoon by spoon constantly over high heat until sauce boils and thickens. The sauce should be smooth without any lumps.

Add the spring onion and mushroom to the sauce, simmer for a minute. Place rissole's on serving plate, pour the sauce rissole's and serve with steamed veggies of your choice or any salad.

Fish with Capsicum & Mushroom (Chinese style)

For Frying the Fish
Slice 5-6 chunky fish fillet in long slices or as desired, Wash drain dry and marinate with 1 ½ tbs soya sauce, 1/ tsp pepper. Marinate for an hour or can be marinated overnight. Then add 1 beaten egg and 1 tbsp of corn flour. Mix well; shallow fry each slice till nice and crispy.

For the sauce

3 tbs garlic chopped
1 tbs ginger chopped
2 tbs Soya sauce
2 green chilies chopped
1/2 (half) onion finely chopped
1/2 (half) veg. Maggie cube
1/4 cup water
1/4 cup water + 1 tbsp corn flour (mix it in a cup and keep it aside)
¼ tsp Black pepper powder
Small bunch spring onions (white part chopped finely and greens chopped long)
1/2 (half) can of sliced mushrooms
1 capsicum thinly sliced

In a pan add oil and heat. Add chopped onion fry till it browns lightly. Add the ginger, garlic & chilies brown it then add soya sauce & half veg. Maggie cube. Stir for another minute. Add 1/4 cup water and let it boil. Now add the pepper powder. Put in the sliced capsicum, mushroom & green spring onions stir fry for another minute. Add the corn flour mixture and let the sauce thicken on high flame. Add the fried fish and toss it well so that sauce coats the veggies & fish. Put off the flame. Enjoy it with fried rice or noodles or any of your favorite pasta.

You can try this recipe with beef, chicken, tofu or prawns.

Woodear Mushroom & Chicken Thai Soup

Wood Ear Mushrooms (Auricularia Polytricha), also known as Tree Ear, Dry Black Fungus, Silver Ear, Mook Yee, and Cloud Ear. The Wood Ear have a firm, thick skin and an interesting jelly-like, springy yet soft texture when fresh that becomes slightly crunchy when cooked. They're not strong in flavor compared to some other popular exotics - yet, boasting a very delicate forest aroma and a mild, earthy essence. Widely respected in the Orient for its taste, Wood Ear mushrooms are also believed to have medicinal benefits - thought by many to prevent heart disease and contain anticoagulant-type substances, acting like blood thinners that may prevent blood clots.


6-7 Woodear Mushroom (you can buy them from any Filipino/Thai store)
7-8 pieces of boneless chicken (chopped)
4 cups of Water
2 tsp of Soya Sauce
3-4 Thai chillies (chopped) reduce it if you don’t want it spicy
1 inch piece of Galangal (Thai ginger) chopped
2 tbsp vinegar
3-4 Kaffir lime leaves chopped
Salt as per taste
½ tsp pepper
½ cup coconut milk


Take a saucepan add 2 cups of water boil it and then add the wood ear mushroom and leave it to soak for 15 minutes. Rinse the soaked mushrooms again and leave it aside.

Take a pot add 2 cups of water, 2 tsp soya sauce, salt to taste, pepper powder, chopped galangal, kaffir lime leaves, boneless chicken, chillies, woodear mushrooms, vinegar and let it boil for 5 minutes. Now lower the flame and leave it on sim for another 10 minutes.

Now add the coconut milk and put off the flame.

Enjoy the Yummy Tangy Spicy Soup.