Chinese Five-Spice

Chinese Handsay Dolapiewich

Main, Pie, Street Food, Survivor, Survivor 42, TV, TV Recap

Previously on Survivor the final six grew more and more nervous about making it to the end, as everyone sized up who would make the easiest opponents in the final three. With Omar outed as a strategic mastermind at the previous tribal council, Maryanne was also focused on usurping his power and concocted a plan to take him out using her extra vote to swing a 3-2-2 vote. And while everyone continued to panic about her plan and who to take out should it fail, she stood firm and held everyone together to perfectly execute it and take Omar out of the game. In a very iconic fashion.

We followed the final five not back to camp, but instead to a new rain soaked beach to set up a new camp for the remaining days. Tarpless and with nothing, let’s just say the final five were well and truly gagged. Ultimately though, nothing could bring Maryanne down after taking out Omar with a massive move. Sadly she was the only one as Romeo was annoyed to have received votes, while Jonathan sassed out Lindsay for voting for him, despite the fact they both turned on each other. And ugh, this isn’t a good look for Jonathan.

Romeo meanwhile was an icon and interrupted the fight to announce that since they’re all being honest with each other, he has an idol and will be playing it at the next tribal council. So yeah, good luck to the rest of ya’s. Essentially.

The next day Jonathan was still focused on getting rid of Lindsay with the boys, while Maryanne was busy assuring Lindsay that Mike would be playing his idol for her at tribal council and as such, they would both find a way to keep going. Mike and Lindsay then caught up, with Mike assuring Lindsay that he will totally play the idol for her at tribal council and while it is the same promise he gave Maryanne, it was the only glimmer of hope she had, so she took it.

The tribe then received treemail, complete with a clue for an advantage at the upcoming immunity challenge. And while Lindsay was first to solve it, she could not find the advantage while the rest of the tribe worked together to solve the clue to block her. While Maryanne desperately tried to undermine the boys so that Lindsay could find the advantage before anyone else, guaranteeing the girls make it to the final four together. And what do you know, Queen Maryanne was successful, as Lindsay snatched the advantage and was that much closer to the end. Much to her and Maryanne’s delight.

While Jonathan looked to be boiling with rage.

The final five met up with Probst in the middle of a clearing for an epic immunity challenge where they would each have to race out to six stations to collect puzzle pieces before solving said puzzle. And while it sounds easy, the stations were guarded by obstacles and the pieces tied up by multiple knots. For Lindsay, she would only have to untie a single knot at each station, while the rest would have to work through six. Oh and the victor would also win a huge dinner of pasta, garlic bread, salad, cake and wine. So yeah, they were all very pumped.

Despite Lindsay’s advantage, she spent most of the challenge nipping at Jonathan’s heels as he absolutely destroyed the obstacles. While it is always hard to keep track of who is in the lead, Jonathan was the first to start working on the puzzle with Lindsay in a very close second place. Mike quickly joined them, while Romeo and Maryanne closed out the pack. While Jonathan and Lindsay were piece for piece at the start, Mike quickly closed the gap as he and Lindsay battled for first place. He continued to methodically work through the puzzle and despite a late-breaking push from Lindsay, he managed to snatch immunity. And tragically, doom one of our queens.

Mike started to break down over his win, overwhelmed to finally jag individual immunity and make his kids proud. Oh and then Jeffrey gave Mike a chance to fuel one of his competitors, with him stupidly opting to give Jonathan food which is a wild choice given he is the biggest competition to win final immunity challenge, assuming he survives the night. Even if they are aligned. 

Back at camp the boys went off to smash their feast, pledging their undying loyalty to each other while Lindsay spat fire about how terrible Jonathan is to Maryanne and Romeo. As the boys ate, Mike meanwhile was debating who he should play his idol for at the upcoming tribal to stack the final four with the people he wants. As such, he assured Jonathan he would be playing his idol for him too and just like that, he has now pissed off two potential jurors. The hungry trio meanwhile were busy locking in their votes for Jonathan, with Maryanne assuring them both that there is no way Mike would go back on his word to her. Despite knowing for a fact he also gave his word to Lindsay.

Lindsay meanwhile caught up with Mike to play on his emotions, begging him to stick to his word and not betray her, and while her argument was compelling – and frankly, so great – the fact that she can talk her way into anything, shows how big of a threat she is. Mike then caught up with Maryanne, with her trying to convince Mike to stick to his word to her so that she could protect Lindsay. Though when she caught up with Romeo, he cautioned her that both Jonathan and Lindsay are threats. Leaving Maryanne to worry who Mike would be playing his idol for, given everything hinges on his decision. And could make or break all of their games.

At tribal council Lindsay caught the jury up on her final advantage, while Jonathan spoke about how much they were all struggling. Lindsay admitted to knowing she is likely to go home tonight due to her allegiance to Omar, while Jonathan tried to downplay how much everyone wants Lindsay to go. Maryanne spoke about trying to find the balance between her emotions and playing intelligently, while Lindsay shared how she spent the entire afternoon scrambling and pleading her case, before a quick pivot as she tried to downplay her threat level. 

Jonathan stepped up to praise Lindsay for the game she played, while Lindsay said she is continuing to fight for her place in the game until the moment her torch is snuffed. Jonathan spoke about finding the balance between playing a good game and minimising your threat level, with Mike assuring everyone that if you have a solid alliance, it makes working around that a lot easier. Maryanne opened up about her need to not only find people she thinks she can beat to face off against at the end, but that also think they could beat her. And well, Lindsay was just happy that if she is getting booted for being unbeatable, that is the best way to go out.

With that the tribe voted, Mike made a big show of playing his hidden immunity for Maryanne for being so loyal to him. Romeo then announced that he would not be playing his fake idol and instead, threw it into the fire while Maryanne quietly sat on her hidden immunity idol. Jeffrey then finally read the votes with poor Lindsay tragically felled by a united tribe for being too much of a threat.

As she promised at tribal council, she was super chill and excited to be taken out for being too much of a threat, as the other option is making it to the end, getting no votes and having a shocking legacy. I pulled her in for a massive hug and assured her that she left a massive mark on the seasons and truly did play out of the best games this season and as such, is a shoe in for another go. But until then, she always has Chinese Handsay Dolapiewich.

I bet you thought I was going to take the easy route with a cheeky sandwich, but surprise, I pivoted! And when the pivot tastes as good as a slightly tweaked version of Brendan Pang’s Chinese Hand Pies, you really can’t go wrong. Spicy, warming and packing a kick, these are, in a word, perfection.

Enjoy!

Chinese Handsay Dolapiewich
Serves: 4.

Ingredients
2 cups plain flour, plus extra for dusting
2 tsp kosher salt, plus extra
1 cup water
500g beef mince
3 celery stalks, finely sliced
4 spring onions, finely sliced
a large handful of coriander, finely chopped
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp Shaoxing rice wine
1 tsp ground white pepper
½ tsp raw caster sugar
½ tsp sesame oil
½ tsp Chinese five spice
vegetable oil, to fry

Method
Combine the flour and salt in a bowl and slowly mix in the water with a fork until combined. Dust the bench with a little bit of extra flour and turn out the dough and knead until nice and elastic. Oil a bowl and pop in the dough, cover with some cling and leave to rest for half an hour or so.

Pop all the other ingredients in a large bowl with a good pinch of salt and scrunch with your hands – or use a wooden spoon, I don’t mind – until well combined. Cover and pop in the fridge for the flavours to meld until the dough is ready.

To assemble, divide the dough into 8 equal parts and roll out until they are 15cm rounds and divide the filling between each disc. To close, gently stretch the dough around to seal at the top, pleat into a circle to give the look of a money bag.

Heat a couple of tablespoons in a large frying pan over medium heat and once nice and hot, add four to the pan, pleated side down and press with a spatula to flatten. Cook for five minutes or until nice and golden before flipping and cooking for a further five minutes. Remove from the pan and leave to rest on some paper towel while you cook the others.

Serve immediately, dripping in Sechuanyx Chilli Oil and devour.


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Jonathan Dan Bennoodles

Main, That Is So Fetch Week

Hey, do you know what day it is? Of course you do! It’s October 3rd aka Mean Girls Day aka the entire reason for this year’s That’s So Fetch Week going public. I know you were probably hoping that Tina or Linds would be dropping by, but they have both already gone here … and Linds is still busy stopping that child trafficking ring. So following in Mands and Dan’s footsteps is none other than Aaron Samuels himself, Jonathan Bennett.

Aka the entire reason we have Mean Girls day.

As I alluded to yesterday, Dan Fran and I had a tragic break-up on the set of Mean Girls due by my infatuation for Jonathan which culminated in our torrid affair. Tragically it ended too – maybe because I am too much like Regina George – but Jono and I have been the best of friends ever since.

Hell, I even forgave him for writing the Mean Girls Cookbook without me, that is how close we are. Though considering he chose to go with an actual chef over someone that tries things he finds only and quadruples the garlic content and adds chilli, I really had no right being offended in the first place.

Giving how busy he has been successfully writing a cookbook and hosting a baking show, Jon and I haven’t seen as much of each other as we would like lately. I mean, as besties we Skype each day, particularly since I introduced him to his Amazing Race-r boyfie Jaymes, but there is nothing like the real thing of hanging out with your friends in the same room. Smashing some Jonathan Dan Bennoodles.

 

 

Once again proving my non-chef credentials, this dan dan was inspired by a couple of recipes I found online though hella simplified. And probably nothing like how it should taste. Rich, nutty, spicy and fresh, this baby will fill you with joy and put a fire in your belly. Given the heaping of chilli, obvi.

Enjoy!

 

 

Jonathan Dan Bennoodles
Serves: 4-6.

Ingredients
1 tbsp vegetable oil
6 garlic cloves, minced
1 tbsp ginger, minced
500g pork mince
3 tbsp Chinese chilli oil
1 tsp ground Sichuan peppercorns
½ tsp Chinese five spice
2 tsp hoisin sauce
2 tsp shaoxing wine
1 tsp dark soy sauce
2 tbsp tahini
3 tbsp light soy sauce
2 tsp raw caster sugar
2 cups chicken stock
1 tbsp smooth peanut butter
400g udon noodles, cooked as per packet instructions
1 cup baby spinach
1 bok choy, quartered
1 shallot, sliced

Method
Heat the vegetable oil in a large pot over high heat and cook the garlic and ginger for a minute. Add the mince and cook for a further couple of minutes before reducing the heat to medium and adding the chilli oil, spices, sauces, sugar, stock and peanut butter. Bring to a boil, reduce heat to low and simmer until the sauce reduces.

Cook the udon as per packet instructions and add a tablespoon of cooking water to the pan if it starts to get too thick. Add the baby spinach and bok choy to the pan, and cook until heated through before tossing through the noodles.

Serve immediately, sprinkled with shallots and devour. Because it’s October 3rd.

 

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Mongoliam Gallaghlamb

Main, Side

Now I know I ran my fucking mouth a bit on Monday, but I was so fucking excited to be seeing me mate Liam and getting things back to how it used to be that I simply couldn’t watch me fucking p’s or q’s.

And let me tell you, that fucking excitement was not misplaced as me and the lad are back to being the best of fucking friends.

I first met Liam in the ‘80s while attending The Barlow Roman Catholic High School together. While I tried to sell stories about him being expelled when he was 16, it was actually an elaborate ruse to cover up my own expulsion and criminal activities at the time. Liam is just a fucking legend and was willing to take the heat for me.

It should come as no surprise that I fucking love the guy.

While our relationship has been volatile at best and I’ve worked to play the brothers off against each other, he accepted me apology and we had the best fucking time catching up on what we’ve been up to.

Even when we refused to join me in reforming Oasis, I didn’t fly off the handle and threaten him and his career. Which is what I’m known for. Instead, I accepted his rational argument that we should keep our relationship as just mates and served him up a big bowl of Mongoliam Gallaghlamb.

 

 

This anglicised Chinese take-away dish has long been a favourite of mine, even before I realised Mongolian Lamb included lamb, which I hated at the time. A little bit sweet, packing the hint of a kick and full of tender meat, is there anything else you could want?

Enjoy!

 

 

Mongoliam Gallaghlamb
Serves: 6.

Ingredients
1 tbsp sunflower oil
600g lamb, thinly sliced
1 onion, thinly sliced
1 green capsicum, thinly sliced
2 celery sticks, thinly sliced
1 tsp Chinese five spice
2 tbsp soy sauce
2 tbsp Shaoxing wine
2 tbsp hoisin sauce
2 tbsp black bean sauce
rice, to serve

Method
Heat the oil in a wok over high heat and stir-fry the lamb for a couple of minutes or until browned. Transfer to a plate.

Add the onion, capsicum and celery and stir-fry for a minute or so before stirring through the five spice and a good whack of salt and pepper. Add the lamb back into the pan with the soy, Shaoxing, hoisin and black bean sauce, and simmer until reduced.

Serve piping hot with freshly cooked rice, or even Stephanie Fried Rice. She’d fucking love it.

Devour.

 

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Vecepia Baowery

Main, Poultry, Street Food, Survivor: Marquesas

Just like the queens of RuPaul’s Drag Race All Stars 3, I’m about to be back, back, back, back, back again on a remote(ish) island in Fiji to cook-up some culinary commiserations for the 19 soon to be losers and 39 days, one sole survivor, of Survivor: Ghost Island. As has now become traditional, I am counting down to the premiere by spending time with past victors. And we’re kicking things off with one of my favourites – Vecepia Towery.

Now hold up – did I desperately want Kathy Vavrick-O’Brien to take out Marquesas? Without a doubt. But does that take away from the low-key brilliance that was Vecepia’s win, the likes of which we had never seen up until that point? No.

I mean, not even the kite flying challenge could diminish my love of the underrated Marquesas.

Not only did Vecepia land on the worst tribe in Survivor history at that point, but she overcame a three-seven disadvantage at the merge to lead (with Sean and Kathy, yes) the first ever shake-up in Survivor, rallying the minority to turn on the majority and overthrow the game. For that alone, you can’t count out Vecepia. Particularly when you take into account the journal she kept, that helped her snatch victory in the fallen comrades challenge.

Anyway, as you should probably have guessed by now, V is one of my dearest friends and I will defend her to the end of the earth. Knowing that, she was thrilled to answer my call and drop-by to honour the 36th season of the show … which Marquesas kind of set up to become what it is.

We laughed, we cried, we strategised about ways to get more people from early seasons brought back for returning player seasons and most importantly, we absolutely annihilated some four-weeks-to-go Vecepia Baowery.

 

 

I love me some bao buns. So, so, much. And these spicy little numbers do nothing to reduce said love. Spicy, sweet and a bun slathered in white creamy goodness? Perfection.

Enjoy!

 

 

Vecepia Baowery
Serves: 4.

Ingredients
5 garlic cloves, crushed
3cm piece ginger, sliced
3 star anise
1 cinnamon quill
1 tsp Sichuan peppercorns
2 long red chillies, chopped
½ cup Chinese rice wine
⅓ cup dark soy sauce
1L chicken stock
4 chicken thighs
½ cup rice flour
2 tsp Chinese five-spice
vegetable oil
8 buns and the cucumber from Bret LaBao Buns
½ red capsicum, thinly sliced
small handful of coriander leaves, to taste
kewpie mayo, to taste

Method
Prep your buns and cucumber as per Bretty’s recipe.

Place the garlic, ginger, star anise, cinnamon, peppercorns, chillies, rice wine, soy and stock in a saucepan over high heat. Bring to the boil, reducing heat to low when rollicking. Add the chicken and simmer for twenty minutes or so. Remove and allow to cool before cutting across the thigh into short 1 inch wide strips.

Combine the rice flour and five spice in a bowl and toss through the cooled pieces of chicken to coat. Place enough vegetable oil to fill a pot up to 1cm and place over a high heat. When shimmery and starting to get that weird dancing appearance, reduce heat to medium and add half the chicken, cooking for a couple of minutes – flipping once – until they’re gloriously crisp. Remove to a paper towel and repeat the process.

To assemble, spread open your buns, slather with some kewpie, top with cucumber, capsicum, chicken, more kewpie and some coriander. Devour immediately.

 

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Salt-n-Pepa Squid

Grammy Gold, Grammy Gold: Golden Little Pill, Main, Seafood, Snack

While Elts and I weren’t up for pushing it – sexually or the limits of our tenuous reconciliation – I didn’t let it get me down, knowing that my dear friends Salt-n-Pepa were joining me for day two of Grammy Gold.

As you could probably infer from my aggressive sexuality nature, I was heavily involved in writing Let’s Talk About Sex with the girls. Our friendship, however, goes much deeper than that having met in the mid-80s. From the early days, I knew the girls were destined for greatest and immediately tried to hitch my wagon to theirs.

While we lost contact after their disbanding – and by that, I berated Salt for quitting and we stopped talking – we recently reconnected after our second (and final) co-written song Shoop was used on the Deadpool soundtrack.

After watching the disturbingly sexy nude scene, I ran out of the cinema, picked up the phone and we’ve been on the road to renewed best-friendship ever since.

When it came time to organise my inaugural Grammy Gold, I knew that the gals had to be in attendance. Plus – why would I miss out on having my first duo recipe, featuring the first all female hip-hop group to go platinum as part of the first Gram-Go?

Exactly. Plus, Salt-n-Pepa Squid is delicious, even if you’re a seafood hater like me.

 

salt-n-pepa-squid-1

 

Fun fact: this spicy delight is the reason for all of the girls success AND is where their names came from. We were hanging in my crib trying to re-name their band – everyone was getting hangry so I hauled arse to the kitchen, grabbed out some squid and asked what flavour the girls wanted.

Salt and pepper where the first words out of their respective mouths, became their nicknames, and this beautiful dish was born – enjoy!

Also yes, I am claiming to have completely invented salt and pepper squid … and post-its.

Oh – and FYI, Elts, Salt and Peps all agree that Beyonce / Lemonade is going to dominate.

 

salt-n-pepa-squid-2

 

Salt-n-Pepa Squid
Serves: 8-10.

Ingredients
1 tbsp peppercorns
1 tsp chilli flakes
1 tsp chinese five-spice powder
2 tsp sea salt flakes
100g rice flour
lemon, zested and sliced into wedges to serve
10 small squid hoods, cleaned, quartered and scored
2 eggs, lightly beaten
vegetable oil, for frying

Method
Heat a small skillet over medium heat and add the peppercorns, chilli flakes, five-spice and salt and cook, stirring, for a couple of minutes or until fragrant. Remove from the heat and allow to cool slightly before transferring to a mortar and pestle, and bash out your unresolved sexual feelings from yesterday until the spices are a rough powder.

Combine half of the spices with the rice flour and lemon zest. Dip the squid in the eggs and toss through the spice mixture. Repeat until done.

Heat a very generous lug of oil in a large frying pan. When nice and hot, cook the squid a couple at a time for a minute or two, or until crispy and curled. Transfer to paper towels and repeat the process until done. Toss with the remaining spice mixture and serve immediately, with lemon wedges.

 

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