Celebrity chef Khanh Ong has revealed the perfect hangover food after a big night out.
On Sunday, the MasterChef Australia fan favorite, 30, shared his recipe for recovering after a night of drinking.
Fortunately, it only requires a handful of pantry and refrigerator staples—and a few minutes of vertical activity—to prep and cook.
‘I’m very hungover. I went out for dinner and drinks last night,’ the I’m a Celebrity star revealed as she began her recipe tutorial video.
“I couldn’t be bothered to go to the supermarket, so this is just an assault on the fridge and pantry.”
The star chef was already miles ahead of the general population when he stepped into his gleaming marble kitchen to whip up a spicy tuna and broccolini pasta instead of scrolling through the Uber Eats app from bed.
The recipe calls for extra virgin olive oil, fresh garlic, tomatoes, canned tuna, chiles, pasta, and a lemon.
Khanh started by finely chopping the garlic, chilli, parsley and cherry tomatoes on a large chopping board.
Celebrity chef and reality TV star Khanh Ong, 30, has shared his secret hangover cure
“I want spice and I want carbs,” he said.
The chef tossed a handful of broccolini stems into a pot of boiling, very salty water.
“Cook the pasta for two minutes less than the package instructions say,” she said.
Then, freehand, he swirled a tablespoon of extra virgin olive oil (EVOO) in a large frying pan.
“In a frying pan, add the garlic, chilli and parsley with the EVOO and tuna oil,” Khanh instructed. “Cook until fragrant, over medium heat.”
While the pasta cooks in heavily salted water, Khanh demonstrated how she cooked her other ingredients in a pan “until fragrant,” and finally added a can of tuna for protein and lemon zest.
“Add the broccolini stems and cook for two minutes,” he said, before adding “the broccolini tips and tomatoes.”
“Cook for four minutes until the tomatoes soften,” the chef added.
Khanh’s frying pan showed off her signature healthy flair as in a matter of seconds it was filled with the vibrant rainbow colors of finely chopped vegetables and herbs.
‘Add a ladle of pasta water. And lemon zest and juice of half a lemon,’ he continued.
“I added lemon zest but I didn’t film it,” she explained in the clip, and “then my lemon juice.”
The delicious dish seems like the best hangover food.
The Melbourne native then moved his cooked meat to the pan and gently tossed it with the fresh cooked ingredients.
“Add pasta and more parsley,” he instructed, as he sprinkled a large amount of herb into his pan.
Finally, Khanh served his can of tuna with chili oil.
‘Add tuna. Cook, stirring, for one minute. Add more pasta water if desired. Top with lemon zest, parsley and salt,” he said.
Khanh used spaghetti pasta and said the recipe will work with any pasta “of your choice,” but be sure to use “enough so you don’t get a hangover.”
Khanh used spaghetti pasta and said the recipe will work with any pasta “of your choice.” Just make sure you use “enough so you don’t get a hangover.”
‘It smells so good. Mmm okay, mmm. “It needs salt,” the chef declared as he ate the dish.
He got up from the dining room table to get the salt and said “that made all the difference” as he devoured the steaming plate of chili tuna pasta.
“It’s not too spicy,” he promised.
His last instruction, however, is the most important: “Go back to bed.”
Khanh, owner of The George on Collins, made waves on the Melbourne food scene when he replaced the Melbourne city restaurant’s contemporary European menu with delicious contemporary Asian dishes, such as dumplings in steamed banana leaves.
The former DJ and reality TV contestant is famous for his fresh, home-cooked take on Vietnamese cuisine.
