Jasmin's Eats

Jasmin's Eats All recipes for free found at
https://jasminseats.com

09/08/2026

Because we knew you were all wondering xx

Mince:
- 300g beef mince (not lean)
- 2 garlic cloves minced
- 1 small k**b ginger minced
- 1/2 tsp Sichuan pepper ground
- 1/2 tsp chilli powder
- 2 tbsp Chinese bean paste (doubanjiang)
- Splash Shaoxing wine

- X2 room temp eggs

Crumbing:
- 1 cup panko
- 1/4 cup white flour
- 1 egg whipped
- 1 litre neutral oil for deep frying

Whipped tofu:
- 250g classic tofu
- 1 tbsp lemon juice
- Salt
- 2 garlic cloves

To plate:
- 1 scallion chopped
- 2 tbsp lo gan ma chilli crispy IYKYK

Notes:
- Room temp eggs into boiling water with a splash of vinegar for 6 minutes then straight into an ice bath
- Split mince into 2. One half gets crisped up in the pan with the aromatics above. Allow to cool before combining with the raw mince
- Season all crumbing stations with salt
- Flatten meat mixture into the palm of your hand, the larger the surface area the better (just made sure it’s even), place a peeled soft boiled egg into the middle and cup the mince around it, pinching the edges together to enclose the egg entirely. Firmly but gently compact the mince so it doesn’t come unstuck.
- Flour, egg (drip excess off), panko breadcrumbs
- Heat neutral oil over medium to low heat until a wooden chopstick sizzles. Gently place scotch egg in and if you’re shallow frying, continuously baste the exposed side to ensure an even fry
- Remove once it’s a deep caramel colour and salt immediately, allow to rest for 5-10 minutes before slicing
- Serve with tofu, chili oil and spring onions

07/08/2026

WET CAKE!?!? WHO’S WITH ME!?

📍Leoncia’s Filipino Desserts, Castle Hill
Leoncia’s ⭐️ Filipino Hot Meals & Desserts

06/08/2026

The week for delicious food ONLY

Ginger miso maple orange slow cooked beef brisket

Brisket:
600-700g beef brisket, trimmed
2 tbsp miso
2 tbsp rice wine vinegar
2 tbsp soy sauce
2 tbsp maple syrup
1/2 orange, juiced
3cm ginger, freshly grated
4 garlic cloves, freshly grated
Slow cook for 4-6 hours at 180 degrees

Broth:
1 cup beef bone broth
1/2 orange, juiced
1 tbsp miso
2 cm k**b ginger, freshly grated
1-2 garlic cloves, freshly grated
2 cups of water
Simmer on low for 20 minutes then add in your greens of choice to boil

Greens options:
Chinese/water spinach
Bok choy
Choy sum

04/08/2026

the way this combo FILLS MY CHEEKS

This pasta + sauce combo has to be in my top 3. The mouth feel on this dish is INSANE, if you don’t get it you don’t GET IT.

Truffle pasta
Serves 2
1 shallots, finely diced
1 tbsp olive oil
1 tbsp butter
Salt and pepper
2-4 tbsp truffle paste (OR MORE)
300ml thickened cream
FRESHLY GRATED Parmesan
200g pasta of choice but mine will ALWAYS be mafaldine for this sauce, they go PERFECTLY together and adds to the indulgent-ness of it all.

Trust me, after you have a mouthful of this, you’ll understand exactly what I’m saying abt the cheek situation

03/08/2026

yeah so that just happened!!!!

02/08/2026

One of the easiest yet tastiest things I’ve made in a while

Turkish inspired beef stew

600g chuck roast, cubed
1 large onion, sliced (or 7 mini ones whole if you can find!)
300g potatoes, cubed
4-5 garlic cloves
1 red capsicum, sliced
1 mild red chilli, roughly chopped (seeds removed for me personally)

Sauce base:
1/4 cup tomato paste
1 tsp dried cumin
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sumac
1/2 tsp chilli powder
1 tbsp honey
Salt and pepper
1.5 cups boiling water

4 bay leaves
4 tomatoes, sliced
1/2 lemon, sliced into 4

Cucumber salsa (for 4)
4 Lebanese cucumbers, seeds removed, diced
1 large shallot, finely diced
Handful of fresh mint, finely chopped
1-2 tsp sumac
1/2 lemon, juiced
2 tbsp olive oil
Salt and pepper

Herbed yogurt (for 4)
1 cup Greek yogurt
Large handful fresh mint, finely chopped
Large handful fresh parsley, finely chopped
Salt and pepper
1/2 lemon, juiced
Cucumber seeds from earlier (optional but 0 waste and adds a nice freshness)

Serve with:
Lebanese bread
Or freshly cooked rice
Or mash if you really want!

Notes:
- use an oven safe dish, 160 degs 4-5 hours
- must cover it with baking paper (what I cut is called a cartouche), keeps everything super moist/prevents the sauce from reducing too much
- to cut a cartouche, fold a square of paper into quarters then diagonally into a triangle. measure the radius of the pot (point of triangle in the middle) and cut to fit, snipped the tip off to create a hole in the middle
- check at the half way mark to ensure it hasn’t dried up too much, some oven can be hotter than others
- make the salsa and yogurt an hour before serving so they can marinate in the fridge

31/07/2026

WE ARE SOOOO BACK! 😭

Kicking things off with a Northern Thai feast! This is me manifesting Thailand for my next solo trip!!!

📍Show Neua, Haymarket
Show Neua Thai Street Food

29/07/2026

Do not ask me how many I’ve eaten already ok

Craving: choc chip ice cream sandwich with a chewy/fudgy biscuit
Requirements: must be made entirely out of wholefoods

Per slice (12 slices): 251 kcal | 8.8g protein | 10g fat | 34g carbs | 7g fibre

250g medjool dates, pitted
1/2 cup smooth peanut butter
2 tbsp full-fat milk (full fat = key for freezing; sub coconut cream for DF)
1 tsp vanilla bean paste
Pinch of salt
3 tbsp maple syrup (not filmed soz)
1 can (400g) chickpeas, drained
110g dark chocolate (70%+), chopped

1/2 cup rolled oats
30g raw cacao powder
1/2 cup lupin flakes (Amazon — natural protein boost, sub more oats if you don’t have it)

1. Soak dates in boiled water for 10 min until soft. Drain, keep the water.
2. Blend dates, peanut butter, milk, vanilla, salt and maple into a smooth caramel.
3. Scoop out half into a bowl, set aside for the biscuit.
4. Blend the rest with the chickpeas until smooth, loosening with date water as needed.
5. Stir through the chopped chocolate - ice cream done.
6. Blend oats, cacao and lupin flakes, then mix into the reserved caramel with your hands until it forms a dough (use date water to help it combine if needed).
7. Split the dough in two. Press one half into a cling-wrap-lined loaf tin, flip out and set aside — that’s your top layer.
8. Line the loaf tin again, press the other half back into the tin as the base.
9. Pour the ice cream over, top with the second biscuit layer.
10. Freeze for 3 hours before slicing into 12 (to make cutting easier, you may as well have one now too because the texture here is INSANE). Transfer to containers and pop back into the freezer to store. Let it thaw slightly before eating for the best textural experience xx

27/07/2026

IYKYK!!

This dish was a pinnacle moment in my social media career and to have some of you still lingering from this time is CRAZY insane!!!

Simple and tasty enough to ease me back into cooking after 5 weeks away! Easier and yummy enough to earn a spot in your weekly rotation too!

Sausage rigatoni
Serves 4

1 tbsp olive oil
450g sausages (I have used so many different ones over time, pork, lean beef, chorizo etc etc just make sure you get the nicer flavour packed ones!)
1 onion, finely diced
Salt and pepper
1/4 cup tomato paste
1/2 cup fresh basil, roughly teared
3-4 garlic cloves, finely chopped
300ml thickened cream (I usually use light)
350g rigatoni
Parmigiano reggiano

Important notes:
- crumble the sausage (I use a masher for this) and allow it to crisp up for max flavour and texture tings
- cook out the tomato paste!!!! this will caramelise the sugars and add some sweetness while making it super rich and potent
- pasta 2 minutes under packet time, into the sauce to finish cooking with pasta water and cheese bit by bit to get the sauce consistency to your liking

26/07/2026

BECAUSE WDYM I JUST MADE BANH XEO!!

We found this on Get Your Guide but honestly there are SO many out there! We did this one in Hoi An, with the boat tour, and it was only $35aud PP!! Insane bang for your buck

And with that being said, I guess it’s back to recipe vids next week!!! Anything we wanna see!?

Address

Sydney, NSW

Website

,

Alerts

Be the first to know and let us send you an email when Jasmin's Eats posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Jasmin's Eats:

Shortcuts

Share

Category