Fan favourites are back to win in 2025! 🏆👩🍳 #MasterChefAU on @Channel10AU
In light of it being Chinese NewYear soon, I thought I’d go pantless 😂. Jokes! The shorts seem to have disappeared under the blouse 🫢. Ok back on track with the Ang Ku Kuih, a Hokkien glutinous rice & mung bean sweet snack (actually not very sweet) which for me hold such memories of my Grandma Yeow because she always had them on tap whenever we visited. Recently I’ve felt such a pull towards traditional cooking & I’m guessing lots of Chinese Malaysian ex pats feel the same so I hope this inspires you. -TIPS- MOULDS Ang ku kuih moulds are easily found online & inexpensive. I inherited these traditional wooden ones from mum & they are the smaller size. If you can zoom in on the price tag it says $17 ringgit which is about $6AU can u believe? STORAGE They are good for 1-2 days max unrefrigerated but then you must fridge or feeeze them then re- steam on eating. Microwave or pan frying in a small amount of oil is what my Grandma Yeow used to do – delish ‘cause the edges crisp up a bit. SHAPING THE DOUGH This can’t be done with a rolling pin because glutinous rice dough sticks to surfaces and unlike wheat dough, u can’t flour surfaces to stop this or it makes the dough dry and crack immediately. ANG KOO KUIH | Makes about 25 small kuih (5x4cm each) FILLING 150g dry split mung beans, soaked in plenty of water overnight, drained 100ml water 30ml veg oil 2 pandan leaves, shredded lengthways, knotted (found fresh or in frozen section of Asian grocer) 70g sugar (90g if you’re a sweet tooth) 2 pinches salt SKIN 200g sweet potato, peeled, diced 2cm, steamed until soft, mashed well 220g glutinous rice flour 40ml veg oil 165ml boiling water 16g caster sugar Few drops red food colouring BITS & PIECES 1 – 2 banana leaves, greased well with veg oil Method is below in comments section 👇 Vase @mrbillypotter Flowers @banksiabelle
MISO CARAMEL APPLE CAKE | Makes 24 slices I’m certain miso makes everything better & here it injects new life into old mate salted caramel . This one pleases even the non sweet tooth’s out there & if you have curious taste buds, adding a pinch of chilly will nudge it into the moreish yum yuk zone. I dare you! * = optional 4 large Pink lady apples, peeled, quartered, cored & finely sliced 300 g unsalted butter, softened 1½ cups caster sugar Pinch of salt 2 teaspoon vanilla essence 5 large eggs 2 cups self raising flour, sifted ⅓ cup almond OR hazelnut meal, sifted* 1/2 cup milk 3 tablespoons sour cream* CARAMEL 3 tablespoons miso OR hoisin sauce mixed with 2 Tbs water until smooth 1½ cups caster sugar 1/3 cup water Preheat oven to 170*C FF. Line a square 25x25x8cm tin with a single sheet of baking paper or the caramel will leak onto the underside. If the parchment is not wide enough, join 2 pieces with a folded seam – see reel. For the caramel start with the sugar in a medium saucepan. Carefully drizzle the water around the edge of the pot then shake the pot very gently so all the sugar is wet & the mixture is level. Boil over high heat until pale golden then whisk in the miso mixture. It will rise & bubble suddenly. Immediately pour into prepared tin, leaving about 1/3 cup of the caramel in the pot. Roll the caramel around to coat the bottom of the tin completely. Divide apples into 6 portions. Arrange 1 portion overlapping the pieces evenly. Repeat to make 6 rows changing the direction of each row for a more even finish. For the batter, whisk the butter, caster sugar, salt & vanilla until pale and fluffy. Add eggs 1 by 1 beating well between each addition. Add in 1/2 the flour until combined. Fold in milk & sour cream until combined. Fold in remaining flour & nut meal until combined. Spread the batter evenly over the apples & bake for about 40 mins or until an inserted skewer comes out clean. While still hot, very carefully flip the cake onto a serving platter & gently peel the baking paper off. Reheat reserved caramel until runny & using the back of a spoon coat all the apples well for a beautiful gloss. This is lovely served warm. Enjoy ♥️
Introducing our #Christmas cover star for 2024, #PohLingYeow!🎄 For this iconic shoot #TheWeekly team travelled to the #NorthernTerritory to celebrate Christmas in the outback. In our #exclusive interview, Poh speaks candidly on finding the freedom to finally embrace the skin she’s in as well as lessons learnt in love, loss, and moving on. Of course, it wouldn’t be a Christmas issue without an impressive selection of festive #recipes, memorable #crafts, inspirational table settings AND our unmatched #giftguides. We take a look at where the classic #royalfamily Christmas traditions originated and were fortunate enough to speak exclusively with the #DuchessofYork, #SarahFerguson, about her new lease on life after defeating breast cancer and melanoma. PLUS, discover how some of your favourite families are spending Christmas, from Mahalia Barnes and her loved ones to the Fox family, everyone has a unique way of celebrating. And while for many the holidays are a time of joyful memories, we revisit those who lived through Cyclone Tracy 50 years on from the Darwin tragedy. From the best tips for protecting your well-being this season to everything you need to know about our annual Christmas #TVshow on @channel10au and @10playau, there is so much to discover in this special issue of The #AustralianWomensWeekly, in stores and on sale NOW! #AWW #ChristmaswithTheWeekly #NTaustralia The Australian Women’s Weekly would like to acknowledge the Upper Southern Arrernte people of Wurre (Rainbow Valley) and the Central Arrernte people of Rungutjirpa (Simpsons Gap), the Traditional Owners of the lands on which we photographed and filmed the 2024 Christmas cover. Words: @samanthatrenoweth Photography: @brewbevanphoto Styling: @mattiecronan @lillyveitch Location: @NTaustralia Designer: Custom bodice and skirt @voellk
If theres ever leftover roast chicken and apples in the fruit bowl my mind immediately goes to this soup. I also had some sad ginger & leek and 1/2 a tub of cream that needed using so this was a perfect fridge clearing cook! If you haven’t had Mulligatawny before it’s superb retro classic! Moreish Anglo Indian flavours that are guaranteed to make the family incredibly happy! Note yoghurt will create a lighter and sharper flavour so taste before adding the lemon juice. For the dairy intolerant, coconut milk is also a delicious option. MULLIGATAWNI | Serves 4-6 2 cups @sunrice long grain rice 1 roast chicken, skin separated and sliced finely, flesh removed and shredded, bones reserved 1L water 50g butter dash olive oil 2cm fresh ginger, grated or pounded to a pulp 1 green chilli, pounded roughly 2 medium brown onions, peeled, diced 5mm 2 sticks celery, finely sliced 2 medium carrots, peeled, finely sliced 2 tsp curry powder 1 tsp tumeric powder 1 tsp garam masala 1 large Granny Smith apple, diced 5mm 1 cup cream or Greek style yoghurt 1/2 tsp freshly ground black pepper 1/2 cup roughly chopped coriander or parsley 2 Tbs lemon juice OR to taste (optional) Salt to taste Rice to serve Cook the rice following packet instructions. Combine the chicken bones, water and 1/2 teaspoon of salt in a medium saucepan and bring to the boil. Cover and reduce to the lowest possible simmer – for about 20 minutes. Turn the heat off. Combine the butter, olive oil, ginger, onion and carrot with a large pinch of salt in a large non-stick saucepan, over a medium heat. Saute until soft and translucent. Add the curry powder, green chilli, turmeric and garam masala and stir until fragrant and the spices start to stick to the bottom of the pan. Strain the stock directly over the aromatic & spice mix, add the apples and bring to the boil. Add the chicken, chicken skin and stuffing (if using, mix with a bit of stock to loosen before adding), cream & black pepper, then bring to a simmer. Taste and season. Stir in the lemon juice (if using) fresh herbs at the very last minute. Ladle over a serve of rice. #pohsricekitchen #sunrice #ad #sponsored Bowls by @chefjasonroberts
Been feeling a bit self loathingish on account of being very disorganised and overwhelmed with life. How unusual! I forgot I hadn’t been in the garden for ages and my head immediately felt re-set after a few hours of barefoot weeding. I knew I had to get out there today because the soil was still wet from the rain. The timing was terrible – I had so many things to do but just a couple of sunny days and those tiny roots will be baked in. Gardening is humbling like this – I love how the trees, soil, wind and possums remind me I’m not the boss. All of today my world was facing towards dirt and tiny leaves – all the same size but with slightly different shapes. I weeded around the ones I recognised as the very beginning of self seeded plants which made me feel good about myself . I always start with gloves then I get fed up with them. There’s worse things than not looking after your hands. I can see it’s aging them but I don’t mind. I like that they look useful and capable.
Choose your #NorthernTerritory adventure with @pohlingyeow ✨ Who will you be? Adventure Poh: exploring the Territory’s rugged beauty in style at @finnissriverlodge 🤠 Tropical Poh: sipping cocktails at sunset at @thedarwinsailingclub 🍹 Foodie Poh: tasting the best local snacks at the Rapid Creek Markets 🥭 Artist Poh: painting in the serene beauty of Simpsons Gap with @arttoursaus 🎨 Beachy Poh: discovering secluded desert waterholes in the West MacDonnell Ranges ☀️ Outback Poh: cuddling orphan rescue joeys at @thekangaroosanctuary 🦘 Or better yet, choose your own path—this is just the beginning! 🙌 #SeeAustralia #TourismTopEnd #RedCentre #TravelNT #outbackaustralia
I said brining but it’s more like a quick dip. ROASTED SALTED PISTACHIOS 1 cup water 1 Tbs salt 500g raw unshelled pistachios Preheat oven to 150*C FF. Dissolve the salt & water in a bowl. Add the pistachios, give them a a good bath in the saline, scoop them out with a little sieve and shake well before transferring to a heatproof baking dish or baking tray lined with baking paper. A single layer of nuts is best. Roast for 15-25 minutes depending on how done you like your nuts. Enjoy!
SNACK!! Blue swimmers steamed & eaten with absolutely nothing else because that sweet soft flesh is unfettered perfection. Marigold leaf tea to wash it all down.
