BigBangKitchen

.. fusion of food & science …

Category Archives: Recipes


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The first recipe of the 3 primary Christmas colours, green, is a side dish. For this recipe, keep in mind what 1 serving size is. Depending on how many you want this side dish to serve, just mulitply the number of people to the single serving size. For example if there are 6 people total at your dinner, # of total people x 1 serving size. Therefore in this example 6 x 1 = 6. Make sure you have enough for 6 people.

Ingredients: *amounts will vary to number of people side dish is for. Adjust accordingly.

Olive oil

Broccoli florets

Green olives, chopped

Capers (optional)

Lemon zest

Dried red pepper flakes

Garlic

Putting it Together:

1. Warm olive oil over medium heat and add broccoli florets and saute them until soften – let them sizzle and brown a bit.

2. Add chopped green olives, capers (if using), lemon zest, dried red pepper flakes and garlic. Saute until broccoli is golden and flavours have melded together.

Enjoy this green side dish!

Happy kitchening, cooking & cuisine!


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As winter is here, a good snow fall of about 15cm here, here is a Thai chicken dish that has a touch of warmth in taste … serves 4

Ingredients:
• 250 g chicken (2 chicken breasts)
• 1 stalk lemon grass
• 5 lime leaves or 2 1/2 tbsp lime juice
• 1 inch peeled & sliced
• 1 cup button mushrooms
• 1 cup tomatoes
• 4 cups water
• 4 tbsp fish sauce
• 1 1/2 tsp chili paste
• 1 lime
• 2 red chillies

Soup Assembly:
1. Smash lemon grass, then cut into 1 inch pieces. Peel & slice ginger. Tear lime leaves in thirds. Mix together in individual bowl (#1 bowl).

2. Cut tomatoes into 1 inch chunks. Place in separate bowl.

3. Cut mushrooms in half. Place in separate bowl.

4. Cut chicken into bite size pieces, about 1 to 2 inch pieces. Set aside.

5. Boil 4 cups water. Once boiled add #1 bowl and fish sauce. Cook for 1 minute then ads chili paste and reduce heat to medium. Add tomatoes, cook 3 minutes. Add mushrooms, cook 1 minute.

6. Put on max heat and add chicken and cook about 6 minutes. Add lime juice. Cut chilies in half and add to soup.

Enjoy a warm soup dish that is Thai-based!

Happy kitchening, cooking & cuisine!


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The add-on to this dish is making sure you have rice to go with it. Makes about 6 servings.

Ingredient list:

– 60 ml /  1/4 cup olive oil

– 750g / 1.5 lbs lean ground beef

– 2-4 onions, finely sliced

– 3 garlic cloves, minced

– 15ml /1 tbsp curry powder

– 5 ml / 1 tsp ground turmeric

– 15 ml / 1 tbsp flour

– dash salt

– pepper

– 2.5 ml / 1/2 tsp cardamon

– 1 cube beef boulilion, crumbled (optional)

– 375 ml / 1.5 cups water

– 60 ml / 1/4 cup vinegar

– 100g / 1/2 cup raisins

– 30g / 1/4 cup pine nuts (can be an option)

– 375g / 1.5 cup kefir or yogurt

How to put together:

  1. Heat olive oil in large saucepan then cook the beef. Set beef aside.
  2. In same saucepan, brown onions and garlic about 20 minutes over medium-low heat. Add curry and turmeric and cook for another 2 minutes.
  3. Add flour, salt. Stir well. Add generous amount of pepper.
  4. Add cardamon, crumbled bouillon cube, water, vinegar, raisins, and beef. Mix well, cover and let simmer 20 minutes. Add pine nuts.
  5. Before serving, top each serving with approximately 60 ml / 4 tbsp of yogurt or kefir.

Happy kitchening, cooking & cuisine!


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Most of the beef that I get comes from a farm – so if you also have that insider track or you have stored beef in the freezer pre-beef recall from certain stores and meat-packing places then let’s get into this recipe!

In this recipe, a Korean-styled beef dish, the beef will be easier to cut into thin slices if it is partially frozen.

Serves 3 to 4 – goes with other dishes.

Ingredient list:

  • 500g beef or 1 pound beef steak (sirloin or other), finely sliced
  • 4 green onions, chopped about 1 inch or 2.54 cm in length

Marinade –

  • 60 ml or 1/4 cup soy sauce
  • 30 ml or 2 tbsp sesame oil
  • 15 ml or 1 tbsp brown sugar
  • 30 ml or 2 tbsp sesame seeds
  • 2 garlic clove, finely sliced
  • 5 ml or 1 tsp fresh ginger, grated
  • salt and pepper to taste
  • pepper flakes to taste

Putting it together:

  1. Prepare the marinade, mixing all the ingredients together. Pour over the sliced beef, cover and marinate at least 30 minutes in the refrigerator.
  2. Drain the beef mix well and cook with the green onions over high heat in a wok or skillet until you get the desired texture and amount of donness in the meat.

Happy kitchening, cooking & cuisine!


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From the slick science of olive oil to a recipe using olive oil:  Olive Oil & Sweet Potatoes

Facts: serves 4

Ingredients:

– 1 lbs of sweet potatoes, peeled and cut into 1 inch cubes

– 3/4 cup low salt vegetable stock

– 3 tbsp cold-pressed virgin olive oil

– 1 shallot*, finely chopped (* a small red onion was used by this cook)

– 2 garlic cloves, finely chopped

– 1 tsp dried thyme

– 1 tsp sweet paprika

– 1 tsp crushed coriander seeds

– pepper

Putting it Together:

1. Sweet potatoes into a saucepan with just enough veggie stock to cover. Bring to a simmer and cook for about 7 minutes or nearly tender. *Note: This step was substituted by cooking the sweet potatoes on the bbq till just tender.

2. Heat 1 tbsp olive oil in skillet and stir-fry the shallot over medium heat for 3 minutes to soften. Add the garlic, thyme, paprika, and coriander seeds and stir for about 1 minute.

3. Add the sweet potatoes (from the bbq version, the skin was peeled off and then cut into slices) and stir mixture for about 3 minutes until the potatoes start to break apart. Add pepper to your taste. Stir for an additional minute or so and very lightly mash up the mixture to break up the potatoes more (if needed). Transfer to a serving dish and enjoy!

Happy kitchening, cooking & cuisine!