Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

Mish Delish Good Food Blog

I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

I’ve been making a version of this deliciously addictive dish for years but have recently switched to Ben O’Donoghue’s recipe. It’s so close to what you get in Chinatown and is seriously good. It’s spicy so get ready for a decent hit of chilli.


You'll Need

  • 250g silken tofu
  • 250g pork mince
  • 2 tbs rice bran oil
  • 2 garlic cloves, finely chopped
  • 1 tbs ginger, finely chopped
  • 2 spring onions, chopped + 1 extra for garnish
  • 1 tbs chilli bean paste (toban jiang) available from Asian grocers
  • 2 tbs soy sauce
  • 1.5 tbs Shao Xing rice wine (you can substitute with dry sherry if you wish)
  • 1 tbs cornflour
  • 250ml chicken stock
  • 1 red chilli chopped
  • few drops of sesame oil

 

Method

Heat 1 tbs of the rice bran oil in a wok and stir fry the pork until cooked and golden. Crush the mince with a spatula to break it up. Add the spring onion, ginger and garlic and stir fry again for another 2 minutes.

Add the chilli bean paste and stir. Now add the dark soy and rice wine and cook for another 2 minutes.

Whisk the cornflour into the chicken stock until combined and add to the mince mixture to thicken. Cook out for another 2 minutes or so. If the mixture is too thick thin it out with a little water.

Dice the tofu and add to the mince mixture and gently stir.

Serve up and top with additional chilli, sliced spring onion and a few drops of sesame oil. Serve with steamed rice if you like, but I love it just on its own.

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