Marion kitchen recipes

This famous Indonesian fried rice is bursting with umami goodness, and the addition of beef mince keeps the prep and cook time to a minimum. Ideal for weeknights, this sweet and savoury stir-fried dish is quick and simple to make. You could even top it with a fried egg for even more authentic deliciousness!

Dive into a bowl of these savoury, bouncy noodles, overflowing with savoury, charred beef mince… no soggy, greyness in sight, guaranteed! My secret trick will get you winning results, every time.

Marion’s ultimate fresh and light lemon chicken is deliciously marinated in soy sauce, egg white and Shiaoxing wine. Lemon zest and juice add tang to the glossy sauce that coats the chicken pieces.

Dive into a bowl of these savoury, bouncy noodles, overflowing with savoury, charred beef mince… no soggy, greyness in sight, guaranteed! My secret trick will get you winning results, every time.

Chicken with black bean sauce is a Chinese restaurant classic, but if you can get hold of fermented black beans, you can make a homemade version that truly outshines its takeout cousin. This easy stir-fry recipe is so full of umami, it’ll blow your mind.

Dragon chicken is a popular dish in the world of Indo-Chinese food (a fusion of Indian and Chinese cuisine). And for good reason – it’s pretty epic! Crispy fried chicken strips, tossed in a spicy, sweet and sour sauce along with cashew nuts, capsicum, onion and chillies. Unleash the dragon…

This dumpling noodle soup is chock-a-block with full-on flavour… and you won’t believe how quick it is. In fact, it only takes 20 minutes from start to finish, and makes use of some simple pantry staples. Dive in and slurp away!

It’s easier than you think to make my version of this Thai restaurant classic at home… and it’s so much tastier than a takeaway! Bursting with colourful vegies, lightly crisped chicken and a glossy sauce, it’ll put a smile on anyone’s face.

Pork and prawn siu mai (or shumai) dumplings are a classic part of a yum cha or dim sum menu, and for good reason… they’re delicious! The great thing about them as well is that they don’t require any fancy folding technique, so they come together fairly quickly. Make sure you vigorously mix the filling to get the characteristic ‘bouncy’ texture’, plus keep some of the prawns roughly chopped so you get little pops of texture throughout.

When you’re short on time but need full-on flavour, look no further than these peanutty, comforting stir-fried udon noodles with chicken.