Khanh Ong

As the great Frankie Muniz asked, how would any of them cook and eat in the jungle without Khanh?!! And who expected not only an incredible chef, but also a highly entertaining one? Never heard anyone call a catfish “honey” before but there’s a first time for everything. Never a dull moment where Khanh is involved, so don’t forget to VOTE to get him into a new trial and onto our screens☝🏻☝🏻 We are BACK ON TONIGHT when ImACelebrityAU returns 7.30pm Sunday on @channel10au & @10playau @I'm A Celebrity AU

My go to Chicken and veg soup that feels like a big warm hug. I made this in a bulk batch to have frozen for my friends but you can 1/2 the recipe just keep the onion the same or 1/4 it and use a smaller onion and still use a can of tomatoes 3 tbsp EVOO 1 large brown onion chopped small 2 carrot chopped small 2 stalks of celery chopped small (use the topps too) 5-15 cloves of garlic finely chopped 2 tbsp tomato paste 1 tbsp dried oregano 1 tsp dried thyme 2 bay leaves 4 stock pots plus 3 litres of water or use 2 litres of stock plus 1 litre water 4 cups of starchy veg - I used sweet potato, potato but parsnip and pumpkin works 2 tins of crushed or chopped canned tomatoes 1-2 cups of zucchini chopped (you can use beans or broccoli too) 1 bunch of kale leaves torn 1 roast chook shredded optional pasta (litlle shapes) salt and pepper to taste Cook the oil with onion,carrot and celery on medium for 5-6 minutes until onions soften. add garlic and tomato paste, cook for further min stirring, add herbs, stock, starchy veg and tomatoes. Cook covered on medium for 20 mins. add the rest of the ingredients and cook for 5 minutes uncovered then season. eat as is or with some crusty bread. This freezes really well and is great to have on hand. Enjoy #chickensoup #frozenmeals #mealprep

Visiting a friend in Perth and decided to make him breakfast while he slept. Tried very hard not to make much noise so this is very quiet. I couldn’t choose between sweet and savoury so made both. The sweet was just some pancake mix with banana, almonds and Nutella sauce and some chocolate. The savoury was greens on hummus with smoke paprika cumin, with some bacon and poached eggs. Super simple dishes but also tasty AF. Anyway let me know if you want me to remake it as a full recipe.

Some days when I really have been running around and truly cbf with cooking this is what a real dinner at home usually looks like. There’s heaps of different layers of flavour and textures, it feels fresh and healthy too I just love it. It’s microwave veg with some added celery for crunch. A can of tuna with fried eggs and chili oil over the top with heaps of herbs. Seems simple but it’s soooooooo good. What do you do for days like this. Maybe I need new easy cheat dishes to try. #tableforone

With Anzac Day a couple days away I wanted to share the easiest Anzac biscuits ever super simple and great to make with the kids. 1 cup flour 1 cup rolled oats 1 dissociated coconut Good pinch of salt 3/4 cup caster sugar 142g butter 3-4 tbsp golden syrup 1 tsp bicarbonate Mix the dry ingredients. Pop the butter and golden syrup on a medium heat until butter is melted Mix the bicarbonate with 2 tbsp of water and pour into butter and whisk well Combine with dry ingredients Bake at 190 for 11 minutes Cool and enjoy 🫶🏼🫶🏼🫶🏼

I'm still on @I'm A Celebrity AU and I need your votes to keep me here now that eliminations have started! So I'm bribing you with my brownie recipe. P.s I'm not allowed to talk outside so hence the miming. VOTE NOW AT THE LINK IN MY BIO 350g butter 250g dark chocolate chips 1 cup of brown sugar ½ Cup white sugar 4 extra large eggs ½ cup plain flour ⅓ cup cocoa powder 1 cup chopped roasted almonds 150g chopped dark chocolate chips Sea salt Microwave butter and dark chocolate for 30 second intervals 90-120 seconds in a large microwave safe bowl. Stir in sugars Stir in flour and cocoa powder Stir in almonds and ½ the chopped chocolate Pour onto a lined baking tray or into a tray that's been buttered and floured to make it non stick. Scatter over remaining chocolate and a good amount of sea salt Bake in the oven at 170 for 20-25 mins depending on how fudgy you like it. Leave to cool for 10 minutes. Turn it out onto a board and leave for 15 minutes then slice and serve. This makes a lot so feel free to halve the recipe and remember to vote for me to stay through the link in my bio for more recipes. #Recipe #imacelebritygetmeoutofhere

Had the most amazing time in WA last week and just wanted to share this prawn pasta recipe with you all. The prawn head and shell oil with guanciale makes this dish. It’s a little more fancy than what I’ve been making but it’s good!! 700g king prawns 1/4 cup EVOO Tarragon Basil 150g Guanciale cut .5cm thick or pancetta 5-8cloves of garlic finely chopped 1 long red chilli finely chopped Zest of 1 orange and 1 lemon Dill 1/4 cup vermouth 2 tbsp butter Salt to taste Pasta of your Peel the prawns and add the shells into a large pot with oil, a handful of tarragon and some basil. Cook on medium for 10ish minutes until shells are toasted. Remove all the solids but leave the oil. Add guanciale and cook on medium for 5 minutes until fat is rendered and a little caramelised.. add the garlic, chili and zest and vermouth. Cook for 1 minutes stirring. Add in some chopped tarragon, dill and chopped prawns meat. Cook for 2 minutes. Add in the cooked pasta and 1/3 cup of pasta water with butter. Season with salt and top with dill leaves. Serve with a beautiful Chardonnay and enjoy! Thanks @sainte_tg for making the salad and cooking some prawns on the bbq and for my martini 🙏🏽🫶🏼 #prawnpasta

This is another version of my chicken and sweet corn coup. If you google khanh chicken and sweetcorn soup you’ll get the more legit versions where I cook the chicken and make the stock but here’s a cheats version. Where you chuck everything in and walk away. I made a big batch of this because I have a few pregnant friends so I’ll be batch cooking some meals for them to have ready in the freezer. :-) Because I made this using an entire supermarket roast chook I’m gonna give you those quantities. Bear in mind I made this loose in case @spoonful_of_sarah wanted to add cooked macaroni or broken up raw vermicelli noodles when she reheated it. 1 supermarket roast chook shredded 3-4 corn on the cob, kernels removed or 2 tins of canned corn 2 tins of creamed corn 4-6 cloves of garlic minced 1 thumb sized piece of ginger minced 2L of chicken stock or equivalent 2 tbsp light soy sauce 3tbsp shaoxing wine or mirin 2 tsp sesame oil 4 spring onions finely sliced white part only 1 tbsp ground white pepper Add everything into a large stock pot. Bring to the boil and cook for 15 mins. 4 eggs beaten well (optional) Add the eggs in a thin stream as the soup is simmering, stir gently ass your adding the eggs. At this stage there should be a loose soup with enough liquid to add cooked pasta but you can adjust with some water just remember to re season with salt and soy if needed. Top with spring onions and a few drops of sesame oil when serving. Enjoy #chickensweetcornsoup #soup #mealprep

I'm still on @I'm A Celebrity AU and that means another recipe for you all! This is my green eggs 💚 2 tsp veg oil 2 slices of bacon finely sliced 2 cups of greens chopped small, I used zucchini and broccoli but you can do beans, asparagus, cabbage or anything. 3-13 cloves of garlic finely chopped 1 small piece of ginger grated 1 spring onion finely chopped, greens and white separate 4 eggs or 3 eggs plus 2 egg white (i had whites left over) Pepper and a dash of fish sauce Salt to taste In a non-stick skillet on medium high heat add oil, and bacon, cook stirring for 3-4 minutes for bacon to begin to colour. Add the greens and cook for further 2 minutes. Add garlic, ginger and spring onions white part and cook for another minute stirring. Remove veg mixture. Mix eggs, pepper and some fish sauce well Add 1 tsp extra of oil and pour eggs in, moving them gently so it cooks evenly for 1 minute. Add the veg back in and spread it evenly to taste. Leave eggs to cook for 2-3 minutes until fully set and a little brown. Fold eggs in half and serve. Enjoy This is great with coriander, avocado and a bit of lime on top and it defs feeds 2 people. Remember the longer you vote for me and keep me in, the more simple recipes you'll see from my experience in south africa. Link in bio #Recipe #greeneggs #imacelebrity #imacelebritygetmeoutofhere

Little comparison for you all. Today we have Aldi chili tuna v sirena triple chili! Let me know if there’s other things you want me to compare 🫶🏼🫶🏼 #tuna #comparethepair

I am home which means recipes!!! This is a table for one recipe so enough for dinner and lunch. Im trying to pump out a few before I leave for Bali tomorrow for some much needed rest and relaxation but I have not forgotten about you all or the support you’ve given me during @imacelebrityau so thank you so much for all the love!! Ps there’s a spoiler in the video when I eat so skip that if you want. This is my one pan chicken and orzo/rissoni 5 chicken thighs (becuase it came in a pack of 5. But I would recommend 2 per serve. Salt and pepper 2 tbsp EVOO 1 onion finely chopped 1 large capsicum finely chopped 250g dried risoni or orzo. Or half a bag if you can’t be bothered measuring 3-13 cloves of garlic finely chopped. You decide. 1 can crush tomatoes. 2 chicken stock pots with 600ml of water or 600ml of chicken stock. Handful of parsley stems and leave separated Season the chicken with salt and pepper. In a large pan add oil and chicken skin side down on medium high to cook for 4mins or until skin is brown and beautiful Flip and cook for further 2 minute. I prepped the other ingredient while this happened. Remove chicken and add onion and capsicum, cook until onions are soften 3ish mins Add garlic cook stirring for 30 seconds Add pasta Add the tomatoes and mix well. Add stock and parsley stems and mix well. Add chicken back in skin side up and turn to medium heat Cook for 11-13 until liquid is absorbed. Season with a pinch of salt. Serve with some parsley leaves on top and enjoy. If you double the recipe this will easily feed a family of 4 I’m giving my leftovers to friends cause this surprisingly keeps very well. 🫶🏼❤️🫶🏼 and miss you guys. If you make this remember to tag me. Big love. #tableforone #onepotrecipe #onepotwonder #chickenandorzo

TOO PETTY OR KINDA ICONIC???? Just Khanh making main character moves yet again and we NEED to know if the production team got on board! So if you see any billboards with our king on them, we want to know where they are and if they ended up near said exes…. Pretty please take a pic, tag @khanhong or DM them over if you did!!! And don’t forget @imacelebrityau is back on tonight for week two and we need your votes to get Khanh into the next trial so he can show what he’s made of. VOTE AT THE LINK IN BIO ☝🏻☝🏻☝🏻

My everything green curry is a mish mash of all of the greens you have at home and some little cheats along the way for a curry that doesn’t break the bank or take 3 hours to make. I spend a few days making things that can be frozen easily for my pregnant friends to have ready for any meals when they run out of time and energy. This is a condensed version of that youre seeing on screen. If you want to make a million litres then double it. if not this will comfortably feed a family of 4 dinner and mostly left over lunch. 1 can of green curry paste or 1/3 cup of curry paste 1.5 tbsp of coconut oil or veg oil 3-16 cloves of garlic minced 1 thumb sized piece of ginger minced 400g-600g chicken thighs cut to bite sized pieces 1 stock pot + 1 l water or 1 litre stock (add more water if you like a looser curry) 1 can coconut cream 3 tbsp fish sauce 2 tsp sugar 2 cups of greens (snow peas/green beans/ broccoli/ zucchini/ cauliflower) any left over veg really juice of 1 lime salt to taste In a heavy pot add curry paste and oil on high heat, cook it out for 2-3 minutes until very fragrant add garlic and ginger and cook for 1 minute. add chicken and cook stirring for further 3-4 minutes. add stock, coconut cream, fish sauce and sugar, cook for 5 minutes. add greens and cook cover for 3 minutes. add lime and salt to taste. this is important they seem like garnishes but they are kinda vital youll need to top with thai basil (V important) coriander bean shoots Serve over rice, or noodles or as is with some crusty bread enjoy! if you are making this remember that pregnant people shouldn’t eat raw bean shoots so they should be blanched or the whole thing should be frozen and microwaved. oh add some lime on the side and chili if you want #greencurry #mealprep #frozenmeals

Welcome back to table for one! Hello laksa lettuce cups Today I was super lazy and only had 30 minutes on hand which means. Today’s recipe is super easy! 1 cup of carrots diced 3tbsp laksa paste 400g pork mince 1 French/red shallot halved and finely sliced 2 green/ spring onions finely chopped 1 large pinch of salt 1/4 of roasted peanuts lightly crushed In a large pan cook carrots with 1-2tbsp of a neutral oil on high for 3minutes. Add your laksa paste and cook for further minute and then add the pork. Cook stirring until pork is cooked through 6-7minutes on high. Add shallots and spring onion, mix well and salt. Fold through the peanuts and call it a day. To serve add More spring onion and coriander. Finely chopped for garnish optional fried shallots for garnish Non optional lime juice for acidity Serve next to lettuce cups, julienned cucumber and a handful of mint to just lift everything. It’s simple but delicious. The mince is great over rice or as part of a noodle stir fry. Also good to top a baked potato with. Enjoy #tableforone

Literally whittled his own chopsticks in the middle of nowhere 🤣 Nothing this man can’t do which is why we need to KEEP HIM IN THE JUNGLE!!!! Eliminations have started on @I'm A Celebrity AU so we need your help to VOTE TO SAVE KHANH!!! You no longer need to vote for him to be in trials as they’ll be chosen by whoever is eliminated. We DO need you to click the link in our bio to make sure he doesn’t get eliminated and can go on to become king of the jungle. VOTE NOW!!!!!

SURPRISE!!!! Our boy Khanh is in the jungle and his butt looks pretty great in those shorts 🔥 So excited for this adventure @I'm A Celebrity AU Watch Khanh on #ImACelebrityAU 7.30pm Sun to Thurs on @channel10au and @10playau

Well the surprise is out, I’m on @I'm A Celebrity AU and we’re already one week down!!! Even from the jungle though, I made sure you all have recipes as a thank you for keeping me here! 4-24 cloves of garlic finely chopped 3 spring onions finely chopped separated into whites and greens Small bunch of coriander finely chopped (optional) 2 birdseye chili finely chopped (optional) 1 thumb sized piece of ginger grated 3-400g pork belly cut into 1 cm pieces 1 tsp chili flakes 1.5 tsp cumin ground Pepper Salt 2 tsp fish sauce 2-3 tsp oyster sauce ½ tsp sesame oil 3 eggs beaten 1 carrot chopped small ½ a head of broccoli chopped small including the stem 3 cups day old rice or brown rice if you’re impatient 1 tsp chicken stock powder 2-3 tsp soy sauce In a mixing bowl add ½ the garlic, the spring onion whites, coriander stems, birdseye chili, ½ the ginger, pork, chili flakes, cumin, salt and pepper to taste with fish sauce, oyster sauce and sesame oil. Mix well and leave to marinate for 30mins minimum but overnight would be great Grill the pork for 5-6 minutes each side and then slice. In a wok on high add some veg oil and eggs to make an omelet, remove and chop roughly. In the same wok add 2 tsp oil and carrots, cook stirring for 2 minutes then add broccoli and cook for 2 minutes. Add the rest of the garlic, ginger and cook for 1 minute. Add The rice and cook stirring for 2 minutes and add some more cumin and stock powder. In goes the pork and eggs with some soy sauce, spring onions and coriander. Cook, stirring for 2 minutes then serve. Enjoy and remember to keep me in the jungle by voting for me, the link is in my bio ☝🏻☝🏻☝🏻 #Recipe #imacelebrityau

This is my 3 cup chicken stir fry. Traditional 3 cup chicken is just about the soy, sesame and shaoxing wine with the aromatics and chicken but i added a few extras in mine for a simple at home stir fry! Tag me if you make this I wanna see 4 chicken thigh fillets cut into bite sized pieces Veg oil 4-32 cloves of garlic light smashed with the side of a knife 1 thumb sized piece of ginger cut into thin matchsticks. 1 bunch of Chinese broccoli cut into manageable pieces 1 long red chili sliced 1/4 cup shaoxing wine 2 tbsp light soy or a bit more( depending on how salty you like it) 1 tbsp dark soy if you have it. If not add extra light soy 2 tsp sesame oil 1 tbsp sugar As much Thai basil as you can afford. The more the better. I used thick egg noodles here but whatever noodles you want. In a large pan add some veg oil on high and cook the chicken stirring for 4-5 minutes with a large pinch of salt. Add the garlic and ginger and cook for a further 2 mins. In goes Chinese broccoli stems for 2 minutes. Then chilis, broccoli leaves and all the mixed sauce (soys, sesame, wine and sugar) combined. Fool for 1 more minute. Now add Thai basil and cooked noodles. Leave it on high mixing and stirring until liquid reduces by 1/3 and noodles become super sexy and well coated. Serve with some more Thai basil If you’re rich. I added coriander. Also limes good with it. You can add more veg and double the noodles for a family of 4 I went higher protein just cause I was eating it. Omit the noodles if you want to have it over rice or a sweet potato. Enjoy #3cupchicken #chickenrecipe #stirfry #tableforone

Ok but how intense was the first trial?! And it’s only day one!!!!! Who watched this one? @I'm A Celebrity AU #imacelebrity #imacelebau

I’m still on @I'm A Celebrity AU (but my team are posting this for those who haven’t been following) so that means you guys get another recipe from me (and pretty please vote for me to STAY in the jungle so you can keep getting more - link in bio now) This one is very simple but it’s honestly my favourite childhood dish. Bar the most eff up thing that was on it at the end of the video. It’s my mum’s onion omelette and it’s usually served with rice, chillis in soy sauce and a stir fry greer of some sort or a bone broth. 1 small brown onion halved and finely sliced 2ish cloves of garlic crushed 2 spring onions finely chopped, white and greens separated 3-5 eggs Good pinch of white pepper (black pepper is go too) 1-2 tsp of fish sauce (i used soy because I was feeding a vegetarian) salt Add some veg oil to a non stick pan with onions on medium heat. Soften and slightly brown the onion for 4-5 minutes. Add the garlic and spring onion whites Cook for further 1 minute Beat the eggs, pepper and fish sauce and pour into the pan. Moving cooked parts around so the uncooked eggs spread evenly. Season with some salt Cook until set then fold omelette in half and cook for 2 more minutes until bottom browns. Now flip (I cut mine in half cause my pan wasnt non non-stick.) Cook for further 2 minutes. Move to a plate and top with green onion tops Serve. Guys i can’t believe i did a tucker trial before I even went into the jungle but remember its great training and if you could please VOTE FOR ME TO STAY that would be great. You can vote TEN TIMES A DAY until the next elimination then it all starts again. Link in bio now 🤍 #Recipe #imacelebritygetmeoutofhere #imacelebrityau