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Lyt når som helst, hvor som helst 

Yumi Stynes

Does the question “What’s for dinner?” make you groan with despair?

Are you lacking both time AND inspiration?

Author Yumi Stynes and cookbook publisher Simon Davis are both busy, love food, and here to help.

In a podcast you can whack on for the drive home from work, you get meal ideas realistic enough to be cooked that night, AND you get laughs while learning more about the food you've been cooking every day.

Easy recipes and cooking hacks that will save you time and get you loving food again. For recipes, videos and laughs, check out: instagram.com/5minutefoodfix/?hl=en https://www.tiktok.com/@5minutefoodfix

And to contact the show: foodfixemail@gmail.com

 Hosted on Acast. See acast.com/privacy for more information.

5 Minute Food Fix

Yumi Stynes and Jennifer Wong make each other laugh and Yumi recounts a story of going grocery shopping with Jen and being feeling like she was with a mega-celebrity.

Jen also talks about her experience eating the Chinese vegetable Kang Kong, also known as Water Spinach - and how to make it really delicious with fermented tofu!

Catch Jennifer Wong live at one of her upcoming dates - including a special FOOD-RELATED lol-fest in June that you can find here.

 Hosted on Acast. See acast.com/privacy for more information.

Water Spinach and a priceless insight into why people slather on Chilli Crisp Oil!

Yumi Stynes and Jennifer Wong dig into ideas around the trouble with ethnic food shame as your origin story.

They also have a little yap about Onigiri and why it may be the GOAT of convenience store snacks.

Yumi and Jen can be seen ONSTAGE TOGETHER at the Sydney Writers Festival this week! (Week of 18 May 2026)

More info and for ALL of Jennifer's events, have a look here.

 Hosted on Acast. See acast.com/privacy for more information.

The end of (school) ethnic food shame

In today's episode, Yumi and Jen dig deep into where San Choi Bao gets it SO RIGHT as a weeknight dinner that everyone can make out of whatever they have in the fridge.

Jen also has an amazing revelation to share about just why RESTAURANT san choi bao is so delicious and crunchy - and it's a hack you can easily replicate at home.

FIND OUT where you can see Jennifer Wong live via this link...

 Hosted on Acast. See acast.com/privacy for more information.

Optimizing San Choi Bao

"You've met me at a very Chinese time in my life..." 

Americans are "China Maxxing" - discovering food, Chinese medicine, and other cultural habits that are life changing! Yumi and Jen unpack.

AND - if you want to see Jen live?

Check out this link for dates - especially check out a free show all about food here on May 23, her show as part of VIVID SYDNEY on June 5, 2026, and Yumi and Jennifer will be onstage together for Sydney Writers Festival's GREAT DEBATE.

 Hosted on Acast. See acast.com/privacy for more information.

What is "China Maxxing"?

Yumi and guest-host Jennifer Wong share their anxieties about what useful skills they'd have in a post-apocalyptic wasteland... 

...And Yumi comes through with a really good Yoghurt Flatbread - which is good for right now - tonight even? But may also come in handy if we run out of bread but can still use a frypan.

A very good recipe here, and here, and this is the one Yumi uses which is 3/4 cup Greek yoghurt + 1 cup SR flour. 

 Hosted on Acast. See acast.com/privacy for more information.

Prepper Bread

Yumi gets Jennifer Wong to explain how every regional Chinese restaurant in Australia ...somehow, mysteriously, shares the same menu?

You can find out more about how Jen knows so much about the Chinese restaurants of regional Australia by checking out her book Chopsticks or Fork? - available everywhere. She also has a bunch of shows on in coming months, including Sydney Writers Festival (Yumi also doing a bunch of events), and VIVID, and more. Find out everything Jen has on here.

 Hosted on Acast. See acast.com/privacy for more information.

"Fake" Chinese Food VS Real...

Jennifer Wong joins Yumi again to talk about DIP - and whether supermarket dip is any good!

EDAMAME GUAC 

400g good quality, ripe avocado

150g shelled edamame, boiled gently for 3 mins, drained well

1 bunch coriander, washed well of dirt, then dried in a clean tea towel

spring onions or chives, half bunch

1/2tsp salt, or more to taste

juice of 1 or 2 limes

BLEND EVERYTHING - then taste for seasoning. OPTIONAL - add fresh chopped red chilli

 Hosted on Acast. See acast.com/privacy for more information.

Dips and Guac

Special guest host Jennifer Wong is going to be onstage with Yumi at this year's Sydney Writers Festival's GREAT DEBATE. It's always an absolute hoot and you can find out more here...

But the two foodie loving ladies get to hang out on today's episode and talk about their mothers, Mum cooking tips, and an incredible slice that Yumi has since made several times from Aussie food teacher and author, Belinda Jeffery. Belinda very generously shares her amazing recipe (that her mum used to love!) here.

 Hosted on Acast. See acast.com/privacy for more information.

Yumi and Jen Wong - talk Inheritance in Cooking...

Throwing together a Poké Bowl or Donburi (or "Buddha Bowl" if we must) is a fantastic exercise in customising a dish to suit both individual taste and making use of what's sitting in your fridge!

Having some stand-by ingredients like seaweed salad, a sprinkling of furikake, crunchy fried onions, and the classic Kim-Chi - will set you up to succeed with a bowl that is really tasty but also healthy and colourful. FANTASTIC!

Yumi has a very simple Japanese Omelette recipe to share that'll cost you almost no time but will totally elevate your dish.

Try it by whisking together 2 eggs with a pinch of salt and a teaspoon of sugar.

Listen for more.

 Hosted on Acast. See acast.com/privacy for more information.

Japanese Fine Omelette

Simon's half-arsed sell on this dish is hilarious and worth the price of admission - but the meal itself is a keeper.

It's his riff on a Nigella recipe: SIMON'S REAL LIFE CHICKEN 

Find a wide fry pan with a good-fitting lid, then get

8 chicken thighs, skin on

and you fry them in 2-3tbs garlic oil with zest of a lemon added in, skin-side down, until browned.

Set the chicken aside... and then to the still sizzling pan, add in 500g Basmati rice and stir well.

Add 1tsp ground cumin.

Pour over 1L of hot chicken or vegetable stock. Season with salt and pepper, bring everything up to a simmer, add the chicken, pop the lid on then simmer gently for 25 mins.

To serve, squeeze over lemon, toss over some herbs and add a dollop of Greek Yoghurt.

 Hosted on Acast. See acast.com/privacy for more information.

Optimizing San Choi Bao

Lyt når som helst, hvor som helst

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