Celebrity chef Khanh Ong has revealed the perfect hangover meal after a night out.
On Sunday, the 30-year-old MasterChef Australia fan favorite shared his favorite recipe for recovery after a night of drinking.
Luckily, you only need a handful of pantry and refrigerator supplies, and a few minutes of vertical activity, to prep and cook it.
‘I’m so hungover. I went out for dinner and drinks last night,” the I’m a Celebrity star revealed as he began his recipe how-to video.
‘I didn’t feel like going to the supermarket, so this is just a raid on the fridge and pantry.’
The celebrity chef was already miles ahead of the rest of the population when he stepped into his gleaming marble kitchen to prepare a spicy tuna and broccolini pasta instead of reaching for the Uber Eats app from bed.
The recipe calls for extra virgin olive oil, fresh garlic, tomatoes, canned tuna, chili, pasta and a lemon.
Khanh started by chopping his garlic, chili pepper, parsley and cherry tomatoes on a large cutting 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 threw a handful of broccolini stalks into a pot of heavily salted boiling water.
“Cook the pasta two minutes less than the package says,” he said.
He then freehanded a tablespoon of extra virgin olive oil (EVOO) in a large saucepan.
“In a pan, add garlic, chili and parsley with evoo and the oil from the tuna,” Khanh instructed. “Cook until fragrant, on medium.”
While the pasta was cooking in heavily salted water, Khanh demonstrated how he cooked his other ingredients in a pan “until fragrant” and finally added a can of tuna for protein and zested with lemon.
“Add the broccolini stems and cook for two minutes,” he instructed, before adding “broccolini tops and tomatoes.”
“Cook for four minutes until the tomatoes soften,” the chef added
Khanh’s pan showed off his signature healthy flair and was filled in seconds with the vibrant colors of the chopped rainbow of vegetables and herbs.
‘Add a ladleful of pasta water. And lemon zest and juice of half a lemon,” he continued.
“I added lemon zest, but I didn’t film it,” he explained in the clip, and “then my lemon juice.”
The delicious dish looks like the ultimate hangover meal
The Melbourne resident then slid his cooked pass into the pan and gently tossed it in with the cooked fresh ingredients.
“Add pasta and more parsley,” he instructed, tossing a large pile of the herb into his pan.
Finally, Khanh spooned his can of tuna with chili oil in it.
‘Add tuna. Cook, stirring, for one minute. Add more pasta water if desired. Sprinkle with lemon zest, parsley and salt,” he said.
Khanh used spaghetti pasta and said the recipe works with any pasta “of your choice,” but make sure you use “enough so you don’t get a hangover.”
Khanh used spaghetti pasta and said the recipe is suitable for any pasta “of your choice.” Make sure you use “like enough not to have a hangover.”
‘It smells so good. Mmm okay, yum. It needs salt,” the chef explained as he dug into the dish.
He got up from his dining room table to get the salt and said “that made all the difference” as he devoured the steaming bowl of chili-tuna pasta.
“It’s not too spicy,” he promised.
His last instruction, however, is the most important: “Go back to bed.”
Khanh, the owner of The George on Collins, made waves in Melbourne’s dining scene when he replaced the Melbourne eatery’s modern European menu with delectable contemporary Asian dishes such as steamed banana leaf dumplings.
The former DJ and reality TV contestant is known for his fresh, homey take on Vietnamese cuisine.