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Asian style barbecued prawns halved in their shell & served with coriander, chilli & lime

Asian style barbecued prawns halved in their shell & served with coriander, chilli & lime

SERVES
6
COOK TIME
3-4
PREP TIME
15
DIFFICULTY
Easy
Tags Christmas, Easter, Prawns, Quick & Easy, Seafood
Collections Special occasion, Summer

INGREDIENTS

  • 1 kg shell on Giant Australian green prawns, halved lengthways and deveined
  • 1 tbsp soy sauce
  • 2 limes, cut into wedges
  • Marinade
  • 1 bunch coriander, finely chopped
  • 2 cloves garlic, peeled and crushed
  • 1 birds eye chilli, deseeded (optional) and chopped
  • zest of lime
  • 125 ml vegetable oil

METHOD

  1. For the marinade, place the coriander, garlic, chilli, zest and oil together in a large mixing bowl, whisking until well combined.
  2. Add the prepared prawns, tossing until well coated and leave to marinate for 30 minutes.
  3. Heat a barbecue grill on high.
  4. Season the prawns with soy sauce, tossing well to combine.
  5. Place prawns flesh side down for 1-1 1⁄2 minutes before turning and cooking for 30 seconds or until just cooked through.
Pile the prawns on a plate and serve with lime wedges.

Print Recipe
Asian style barbecued prawns halved in their shell & served with coriander, chilli & lime
Recipe Notes
  1. For the marinade, place the coriander, garlic, chilli, zest and oil together in a large mixing bowl, whisking until well combined.
  2. Add the prepared prawns, tossing until well coated and leave to marinate for 30 minutes.
  3. Heat a barbecue grill on high.
  4. Season the prawns with soy sauce, tossing well to combine.
  5. Place prawns flesh side down for 1-1 1⁄2 minutes before turning and cooking for 30 seconds or until just cooked through.

Pile the prawns on a plate and serve with lime wedges.

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Cheong’s perfect steeped chicken

Cheong’s perfect steeped chicken

SERVES
4-6
COOK TIME
45-55
PREP TIME
10
DIFFICULTY
Easy
Tags Chicken
Collections Specialty Food

INGREDIENTS

Marinade
  • 5 cm piece of fresh ginger, finely grated
  • 1 stalk of spring onion, finely grated
  • 1/4 cup salt flakes
  • 1 tbsp Shaoxing wine
  • Additional spring onion to serve, sliced
  • Chicken
  • 1.6-1.7 kg fresh free-range corn fed chicken
  • 4 L chicken stock or water
  • Dipping Sauce
  • soy sauce
  • Fresh ginger, finely grated
  • Fresh red chilli, sliced

METHOD

  1. For the marinade, squeeze grated ginger into a small bowl to create 1 tablespoon of ginger juice.
  2. Next squeeze the grated spring onion into the same bowl creating 1 teaspoon of spring onion juice.
  3. Add salt and Shaoxing wine, stirring to combine.
  4. Rub the marinade all over the chicken, including inside the cavity.
  5. Place in a non-metallic bowl covered with plastic wrap and marinate for 2 hours in the refrigerator.
  6. To poach the chicken, bring stock or water to the boil in a large saucepan and carefully submerge the chicken in the liquid.
  7. Return the stock to the boil and remove from heat. Allow chicken to stand for 30 minutes for a 1.6kg bird and 40 minutes for a 1.7kg bird.
  8. Carefully remove chicken from hot poaching liquid and plunge into ice cold water to stop the cooking.
  9. Meanwhile, bring the stock back to the boil. Add chilled chicken, remove from heat and poach for further 15 minutes.
  10. Carefully remove cooked chicken from stock and drain. Cut the chicken into portions (called jointing) and slice the breast meat.
  11. Serve the chicken with rice made using the poaching liquid and the absorption method.
  12. Sprinkle sliced spring onion curls over the chicken.
  13. Serve with a dipping sauce made from soy sauce mixed with ginger and red chilli pounded together with a mortar and pestle.
Serving Suggestion Perfect steeped chicken can also be served with finely minced fresh ginger, rice wine, ground ginger and a little hot oil (hakka style) or some fermented cockles added to finely minced spring onion, ginger and oyster sauce with some warm oil. "The key to this dish is cooking the chicken with care and sensitivity." - Cheong Liew

Print Recipe
Cheong's perfect steeped chicken
Recipe Notes
  1. For the marinade, squeeze grated ginger into a small bowl to create 1 tablespoon of ginger juice.
  2. Next squeeze the grated spring onion into the same bowl creating 1 teaspoon of spring onion juice.
  3. Add salt and Shaoxing wine, stirring to combine.
  4. Rub the marinade all over the chicken, including inside the cavity.
  5. Place in a non-metallic bowl covered with plastic wrap and marinate for 2 hours in the refrigerator.
  6. To poach the chicken, bring stock or water to the boil in a large saucepan and carefully submerge the chicken in the liquid.
  7. Return the stock to the boil and remove from heat. Allow chicken to stand for 30 minutes for a 1.6kg bird and 40 minutes for a 1.7kg bird.
  8. Carefully remove chicken from hot poaching liquid and plunge into ice cold water to stop the cooking.
  9. Meanwhile, bring the stock back to the boil. Add chilled chicken, remove from heat and poach for further 15 minutes.
  10. Carefully remove cooked chicken from stock and drain. Cut the chicken into portions (called jointing) and slice the breast meat.
  11. Serve the chicken with rice made using the poaching liquid and the absorption method.
  12. Sprinkle sliced spring onion curls over the chicken.
  13. Serve with a dipping sauce made from soy sauce mixed with ginger and red chilli pounded together with a mortar and pestle.

Serving Suggestion

Perfect steeped chicken can also be served with finely minced fresh ginger, rice wine, ground ginger and a little hot oil (hakka style) or some fermented cockles added to finely minced spring onion, ginger and oyster sauce with some warm oil.

"The key to this dish is cooking the chicken with care and sensitivity."

- Cheong Liew

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Pickled Ginger & Teriyaki Chicken Brown Rice Bowl

Pickled Ginger & Teriyaki Chicken Brown Rice Bowl

SERVES
4
COOK TIME
25mins
PREP TIME
15mins
DIFFICULTY
Easy
Tags Dairy Free, Ginger, Gluten Free, Rice Bowl, Teriyaki
Collections Family, Winter

INGREDIENTS

  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup ginger wine
  • 1 tbspn brown sugar
  • 1 tspn sesame oil
  • 1 clove garlic, crushed
  • 4 skinless boneless chicken thighs (approximately 600g)
  • 2 tspn vegetable oil
  • 1 large carrot, peeled and spiralised
  • 1 bunch Chinese broccoli, trimmed, chopped into bite sized pieces
  • 1 cup frozen soy beans, thawed
  • 1/4 cup pickled ginger
  • 2 spring onions, julienned
  • 1 tspn sesame seeds
  • 1 cup brown rice, cooked (to serve)
  • 1 tspn Japanese rice seasoning (bonito and nori furikake), optional (to serve)

METHOD

  1. In a medium mixing bowl, combine soy, mirin, ginger wine, sugar, sesame oil and garlic together, stirring to combine.
  2. Add chicken thighs, cover and marinate for 30 minutes.
  3. Heat a sauté pan over a medium heat. Add the chicken and marinade, cover and cook for 15 minutes, turning the chicken halfway through. Remove the chicken from pan and set aside.
  4. Increase heat to mediumhigh and reduce marinade by two-thirds until it thickens slightly.
  5. Steam Chinese broccoli for 2-3 minutes, or until tender
  6. To serve, combine cooked rice and furikake together in a small mixing bowl, stirring until combined. Divide between four serving bowls. Top each bowl of rice with one sliced chicken thigh and a ¼ of each carrot, steamed broccoli, soy beans, pickled ginger, spring onion and sesame seeds. To finish drizzle over the teriyaki sauce.

Print Recipe
Pickled Ginger & Teriyaki Chicken Brown Rice Bowl
Recipe Notes
  1. In a medium mixing bowl, combine soy, mirin, ginger wine, sugar, sesame oil and garlic together, stirring to combine.
  2. Add chicken thighs, cover and marinate for 30 minutes.
  3. Heat a sauté pan over a medium heat. Add the chicken and marinade, cover and cook for 15 minutes, turning the chicken halfway through. Remove the chicken from pan and set aside.
  4. Increase heat to mediumhigh and reduce marinade by two-thirds until it thickens slightly.
  5. Steam Chinese broccoli for 2-3 minutes, or until tender
  6. To serve, combine cooked rice and furikake together in a small mixing bowl, stirring until combined. Divide between four serving bowls. Top each bowl of rice with one sliced chicken thigh and a ¼ of each carrot, steamed broccoli, soy beans, pickled ginger, spring onion and sesame seeds. To finish drizzle over the teriyaki sauce.
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Baked ginger, sesame & soy fish en papilliote (in a bag)

Baked ginger, sesame & soy fish en papilliote (in a bag)

SERVES
4
COOK TIME
14 mins
PREP TIME
10 mins
DIFFICULTY
Easy
Tags Dairy Free, Ginger, Gluten Free, Quick & Easy
Collections Family, Featured Recipe, Special occasion, Summer

INGREDIENTS

  • 1 Large Carrot peeled and spiralised
  • 1 cup Daikon radish peeled and spiralised
  • 1 cup snow pea shoots
  • 4 150g white fish filltets (e.g. SA red snapper, flathead or garfish)
  • 2 cloves garlic sliced
  • 1 tbspn ginger julienned
  • 1 red chilli deseeded and sliced
  • 2 spring onions sliced
  • 2 tbspn sesame seeds
  • 2 tbspn soy sauce
  • 2 tbspn mirin
  • 1 tbspn sesame oil
  • Freshly ground black pepper

METHOD

  1. Preheat oven to 200°C (180°C fan-forced).
  2. Tear off 4 pieces of baking paper, each roughly 30cm long and quickly rinse under water, shaking off excess.
  3. Evenly divide spiralised carrot, daikon radish and snow pea shoots between the four sheets of baking paper, placing in the centre of each.
  4. Place a fish fillet on top of each pile of vegetables and season with black pepper.
  5. Evenly divide the garlic, ginger, chilli, spring onions and sesame seeds into four and scatter over the top of each fish fillet.
  6. In a small jug, combine soy, mirin and sesame oil, stirring to combine. Drizzle 1⁄4 of the soy mixture over each piece of fish.
  7. Scrunch the edges of the baking paper together around the fish (like a dumpling) to form a sealed parcel.
  8. Place parcels on a baking tray and cook in preheated oven for 12-14 minutes or until fish is just cooked through and flakes away with a fork.
  9. Serve fish en papilliote with brown rice.

Print Recipe
BAKED GINGER, SESAME & SOY FISH EN PAPILLIOTE (in a bag)
Course Dinner, Lunch
Prep Time 10 mins
Cook Time 14 mins
Servings
Ingredients
Course Dinner, Lunch
Prep Time 10 mins
Cook Time 14 mins
Servings
Ingredients
Recipe Notes
  1. Preheat oven to 200°C (180°C fan-forced).
  2. Tear off 4 pieces of baking paper, each roughly 30cm long and quickly rinse under water, shaking
    off excess.
  3. Evenly divide spiralised carrot, daikon radish and snow pea shoots between the four sheets of baking paper, placing in the centre of each.
  4. Place a fish fillet on top of each pile of vegetables and season with black pepper.
  5. Evenly divide the garlic, ginger, chilli, spring onions and sesame seeds into four and scatter over the top of each fish fillet.
  6. In a small jug, combine soy, mirin and sesame oil, stirring to combine. Drizzle 1⁄4 of the soy mixture over each piece of fish.
  7. Scrunch the edges of the baking paper together around the fish (like a dumpling) to form a sealed parcel.
  8. Place parcels on a baking tray and cook in preheated oven for 12-14 minutes or until fish is just cooked through and flakes away with a fork.
  9. Serve fish en papilliote with brown rice.
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