Turmeric Sticky Rice (Nasi Kunyit) 🇲🇾 🇸🇬

Sticky rice is served many different ways in Asian cuisine, both savoury and sweet. The rice has an opaque, waxy appearance and a sweet, chewy texture when cooked.  Known also as glutinous rice, it is actually gluten free.  This Malaysian-Chinese rice dish with a vibrant yellow hue is steamed with turmeric, coconut milk and pandan leaves.  Creamy rich, fragrant and inviting, it is a celebratory dish in Peranakan family feasts, which goes famously well with curries such as beef rendang.  

*For steaming the glutinous rice, I use a 25cm /10" bamboo steamer basket on top of a saucepan that matches its size and a slightly smaller (23cm /9") shallow heatproof dish that fits into the basket (see picture below).  You can also follow instructions here for other ways to set up a steaming station.

Serves 2-3

INGREDIENTS

• 1 cup sticky (glutinous) rice
• 1 tablespoon ground turmeric
• ¼ teaspoon sea salt
• a few pandan leaves*
• ½ cup coconut milk
• half a fresh lime

*Available in a packet from the freezer section of Asian grocery stores.  Thaw before use and tie them into a knot to release aroma.

METHOD

1. Place rice in a large bowl with enough cold water to completely submerge.  Use your hand to gently swirl the rice around to rinse.  Pour off the starchy water.  Repeat two or three times until the water runs clear.
2. Add clean water to cover the surface of the rice in the bowl by about 2.5cm/ 1".  Stir in turmeric and salt.  Cover  with a cling wrap and soak the rice for at least 4 hours or overnight for best results.
3. When ready, drain off the water with a sieve.  The rice will be beautifully stained in yellow.  Give the rice a rinse under the cold tap.
4. Transfer the rice to a shallow heatproof plate.  Place the knotted pandan leaves on top.  Put the plate of rice in the steamer basket and cover with the basket lid.
5. Fill a large saucepan matching the size of the bamboo steamer with 5cm /2" of water.  Bring it to the boil.  Place the steamer basket on top and steam over medium high heat for 20 minutes.
6. After 20 minutes, drizzle in the coconut milk and steam for a further 10 minutes.  Check the water level in the saucepan and add more hot water if required so it doesn't boil dry.  The rice should be soft, glossy and clump together a little when done. 
7. Fluff the rice gently with a fork and sprinkle over about 1 tablespoon of lime juice. Discard the pandan leaves and serve warm. 

 

Sichuan Napa Cabbage Stir Fry 🌶 🇨🇳

Napa cabbage, also known as Chinese cabbage or 'wombok', is a versatile vegetable used in many Asian dishes for its natural sweetness and crunch.  This recipe features the cabbage on its own, stir fried Sichuan style with garlic, dried chillies, a little soy sauce and Chinese black rice vinegar. Do not substitute dried chillies with fresh ones as the result would not be the same.  Dried chillies give out a lingering warmth which is what we want here, not fresh chillies hitting you with a sharp 'pop' of heat.  Made from fermented glutinous rice, sorghum or other grains, Chinese black rice vinegar has a tangy but mellow, smoky flavour, perfect as the balancing ingredient.

Serves 4

INGREDIENTS

• 500g / 1 lb 2oz napa cabbage (about half a cabbage)
• 1 tablespoon vegetable oil
• 6 dried chillies*
• 3 garlic cloves, peeled & crushed
• 1 tablespoon Chinese black rice vinegar
• 1 tablespoon light soy sauce
• ½ teaspoon dark soy sauce
• ½ teaspoon sugar
• 1-2 spring onions, chopped
• 1 tablespoon cornflour mixed with 1 tablespoon water in a small bowl, for the slurry

*Adjust the number of chillies to be used according to taste and tolerance of heat. 

METHOD

1. Slice off the cabbage stem and tear off the leaves.  Lay each leaf flat on the cutting board and slice into bite sized pieces with a knife slanting at a 30 degree angle.  (This is to ensure quick and even cooking.)  Small inner leaves can be left whole.  Wash leaves thoroughly and drain in a colander.
2. Cut dried chillies with a pair of scissors into sections.  Shake off most of the seeds.
3. Heat oil in a wok over medium heat until hot.  Add chillies and garlic and fry for 1 minute or until aromatic.
4. Turn the heat up to high and add all the cabbages.  (It might look a lot in the wok but they will soon cook down.)  Stir fry for 2 minutes or until cabbages begin to wilt.
5. Add the black rice vinegar, light soy sauce, dark soy sauce and sugar.  Mix to combine.  Continue to stir fry for 1 minute or until the cabbages are just cooked and still crunchy.
6. Toss in the chopped spring onions.  Give the cornflour mixture in the bowl a stir, then add to the cabbages.  Mix well and cook for 1 minute or so to thicken the sauce.  Serve immediately with steamed rice.

French Crepes with Strawberries & Cream

Strawberries are in season right now, but they are not always sweet.  This can be easily remedied by macerating them with some homemade strawberry jam, which also becomes a deliciously fragrant, syrupy topping for French crepes.  Follow this recipe to make delicately thin, buttery crepes using an ordinary nonstick frying pan or a crepe pan if you have it.  Not difficult to do and you'll get the hang of it - a bit of twirling, flipping and folding, after making a few.  (No theatrical tossing and catching involved!)   Serve crepes with the macerated strawberries and dollops of thick cream for an indulgent breakfast or brunch.  

Serves 4

INGREDIENTS

• 2 eggs
• ½ cup milk
• ½ cup water
• 2 tablespoons cooled melted butter plus extra for greasing the pan
• ¼ teaspoon sea salt
• 1 cup plain flour
• 250g / 9oz strawberries
• 2 tablespoons strawberry jam
• 1 cup thick cream, to serve

METHOD

1. To make the topping, hull strawberries and slice larger ones in half or quarter.  Place in a bowl and stir in strawberry jam.  Let them rest for 30 minutes or longer to macerate.
2. In a mixing bowl, whisk together egg, milk, water, butter and salt.  Gradually whisk in the flour until a smooth batter is formed.  (A blender can also be used for this step.)  Let the batter chill in the fridge for at least 30 minutes before using.
3. Lightly grease a 25cm /10" nonstick frying pan or crepe pan with a paper towel and place over medium heat.  When hot, pour in about ¼ cup of the batter.  Twirl the pan immediately to spread the batter into a thin film covering the base of the pan.  Cook for 1 minute or until brown patches begin to appear on the bottom.  Flip with a spatula and cook the other side for 30 seconds or so.  Fold the crepe in half and then in half again using the spatula and remove to a plate.  
4. Repeat Step 3 until the batter is used up.  (There is usually no need to grease the pan again after the first crepe.) Stack crepes on the plate as you go.
5. Serve crepes warm with strawberry topping and thick cream.

 

Nyonya Chicken in Red Spicy Sauce (Ayam Masak Merah) 🌶 🇲🇾 🇸🇬

I have been fascinated by Nyonya cuisine, more so after a trip to Singapore earlier this year where I had the opportunity to visit a Peranakan museum, walk through an iconic neighbourhood and sample their fine food.  This dish epitomises the richness and vibrancy of a fusion Malay, Chinese and European culture, very much alive in parts of south east Asia.  Ayam Masak Merah or chicken in red spicy sauce has in it the signature Nyonya spice paste, fresh aromatic herbs as well as a splash of tomato ketchup, with raw vegetables and whole green chillies tossed in as a finishing touch.  Use chicken drumsticks or bones in, skin on thighs for best flavour and presentation.  Serve with steamed rice.

Serves 4

INGREDIENTS

• 1kg / 2lb 4oz chicken drumsticks
• 1 teaspoon ground turmeric
• 2 teaspoon sea salt
• 2 tablespoons vegetable oil
• 1 lemongrass, cut into 2-3 sections, bruised with back of knife to release flavour
• 4 makrut lime leaves
• 2 tablespoons tomato ketchup
• 2 cups water
• ¼ cup coconut milk
• 2 teaspoons tamarind paste
• 1 tomato, sliced into wedges
• ½ red onion, sliced into rings
• 3 fresh whole green chillies

For the spice paste:

• 1 large onion, roughly chopped
• 3 thick slices of ginger, peeled & roughly chopped
• 2 garlic cloves, peeled
• 6 large dried red chillies

METHOD

1. In a large bowl or container, rub chicken all over with turmeric and 1 teaspoon salt.  Cover and place in the fridge to marinate for 30 minutes.
2. Deseed the red chillies by snipping them into quarter segments with scissors over a colander with largish holes and then shake the seeds out.  Soak the chillies in 1 cup of hot water for about 15 minutes until softened.  Drain and set aside.  Reserve soaking liquid.
3. Make the spice paste by placing onion, ginger, garlic and chillies with 2 tablespoons of the soaking water in the bowl of a food processor.  Blend into a paste.
4. Heat oil in a large heavy based saucepan over medium high heat.  Brown the chicken, in batches, to give them some colour.  (There is no need to cook them fully at this point.)  Remove and set aside.
5. In the same pan with remaining oil (add more if necessary to make up 2 tablespoonfuls) over medium heat, fry the spice paste for 3 minutes, stirring frequently.  Add lemongrass and lime leaves.
6. Transfer chicken back to the pan to coat with the paste.  Stir in the tomato ketchup and the remaining teaspoon of salt.  Add 2 cups water.  Bring to a boil, then reduce heat to low.  Cover and simmer for 30 minutes or until the chicken is tender.
7. Stir in the coconut milk and tamarind.  Simmer, uncovered, for 1-2 minutes to heat through.
8. Just before serving, toss in the tomato wedges, red onion rings, and whole green chillies.

 

Cos Lettuce Two Ways

Cos (also called romaine) lettuce has crisp, elongated leaves that is perfect for salad and wraps, though not many people knew they are also lovely cooked as a vegetable side dish.  I have here two recipes: blanched cos lettuce with garlicky soy sauce to go with Asian mains, and grilled cos lettuce with honey mustard dressing to go with everything else.  In both cases, the lettuce is cooked until just wilted to bring out its sweetness while retaining colour and crunch.

Blanched Cos Lettuce with Garlicky Soy Sauce

INGREDIENTS

• 1 cos lettuce, about 280g / 10oz
• 3 garlic cloves, finely chopped
• 2 tablespoons vegetable oil
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons water

METHOD

1. To make the sauce, place chopped garlic in a small heat proof bowl.  In a small saucepan, heat oil over medium heat until hot and shimmering.  Carefully pour hot oil over the garlic in the bowl to release flavour.  Let it cool slightly, then stir in soy sauce, oyster sauce and water.
2. Tear individual leaves off the lettuce but keep them whole.  Wash the leaves carefully to remove dirt.  Drain in a colander.
3. Bring a large pot of water to a boil.  Add the lettuce leaves and cook for 20-30 seconds to wilt slightly.  Take them out immediately with a pair of tongs.  Shake off excess water and arrange them on a serving plate.
4. Drizzle sauce over the lettuce leaves.  Serve warm.

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Grilled Cos Lettuce with Honey & Mustard Dressing

INGREDIENTS

• 1 cos lettuce, about 280g / 10oz
• 2 tablespoons olive oil
• 2 teaspoon white wine vinegar
• 2 teaspoon wholegrain mustard
• 1 tablespoon honey
• sea salt, to taste
• a sprinkle of freshly ground black pepper
• 2 tablespoons almond flakes
• ¼ cup grated parmesan cheese

METHOD

1. To make the dressing, place 1 tablespoon oil, white wine vinegar, mustard and honey in a small jug.  Stir to combine.
2. Slice cos lettuce in half.  Wash thoroughly by gently swishing the lettuce in a large bowl of water but keep the leaves attached to the base.  Drain in a colander.
3. Coat the lettuce, cut side and back side, with the remaining tablespoon of oil.  Heat a grill pan until hot.  Place the lettuce, cut side down, pressing with a pair of tongs to sear.  Grill for 2 minutes or until slightly charred.  Flip and grill for 2 more minutes. 
4. Arrange lettuce on a serving plate.  Season with salt and pepper, to taste.  Scatter over almond flakes and parmesan.
5. Drizzle the dressing over the lettuce.  Serve warm. 

 

Lamb Kofta Kebabs 🇲🇦

Spring has sprung in my part of the world.  With days getting longer and weather warming up, we had an outdoor barbecue turning some lamb mince into delicious, smoky Moroccan kofta kebabs.  They can be cooked on a grill pan as well.  I use flat metal skewers as they hold the koftas in place without letting them spin while cooking, a common frustration with round skewers.  Metal also conducts heat well, reducing overall cooking time to keep the meat juicy.  If you are using bamboo skewers, pre-soak them in water so they don't burn.  Serve kofta kebabs with flatbread, salad greens and a tangy yoghurt and preserved lemon sauce.

Makes 6

INGREDIENTS

• 500g / 1 lb 2oz lamb mince
• ½ red onion, finely chopped
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon finely chopped coriander leaves
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

For the yoghurt and preserved lemon sauce: 

• 170g / 6oz Greek yoghurt
• ½ preserved lemon
• 1 clove garlic, peeled and crushed
• 3 tablespoons finely chopped flat-leaf parsley (or mint, dill, basil, coriander)
• a drizzle of olive oil
• a dash of freshly ground black pepper

METHOD

1. In a large bowl, place lamb mince with onion, parsley, coriander, cumin, paprika, cayenne pepper, salt and black pepper.  With your hands, mix ingredients together until well combined.  Cover and let the mixture rest in the fridge for 30 minutes to develop flavour.
2. Divide the mixture into 6 equal portions.  Moisten your hands with water and mould each portion into a sausage shape about 10cm / 4" long.  Insert a flat metal skewer through the centre of each kofta.  Place on a tray or platter.  Cover with plastic wrap and put in the fridge for 30 minutes to firm up.
3. Cook kebabs on a hot barbecue or in a grill pan for about 8 minutes until just cooked, turning frequently with a pair of tongs to brown evenly.  
4. Serve with yoghurt and preserved lemon sauce.

For the yoghurt and preserved lemon sauce:

1. Slice off and discard the pulp and membranes of preserved lemon pieces.  Rinse under water.  Thinly slice the rind, then cut into small pieces.
2. In a dish, mix yoghurt with preserved lemon, garlic and chopped parsley.  Drizzle over oil oil and sprinkle with black pepper.  

*To make your own preserved lemons, see here for the recipe.

 

Linguine with Fennel & Grape /Cherry Tomatoes

Cooking and eating home or locally grown produces is pure joy.  Not only is it a sustainable way of living, they are so much fresher and tastier than commercially grown produces that have travelled a long distance.  With this pasta dish as pictured above, there is a fennel harvested from the local farm, olives picked and cured from my neighbour's tree, and parsley from my garden.  Use grape /cherry tomatoes instead of the bigger varieties as I find their sweetness and intense fresh flavour perfect for rustling up the pasta sauce.  (Also, there's no slicing up to do!)

Serves 2-3

INGREDIENTS

• 150g / 5¼oz dried linguine or spaghetti
• 1 fennel bulb
• 3 garlic cloves, peeled and crushed
• 1 tablespoon olive oil
• 250g / 90z grape /cherry tomatoes
• 2 tablespoons tomato paste
• ½ cup kalamata olives
• 1 tablespoon capers
• sea salt, to taste
• freshly ground black pepper, to taste
• ¼ cup grated Parmesan cheese
• 2 tablespoons flat-leaf parsley, chopped

METHOD

1. Bring a medium saucepan of water to boil with a good pinch of salt.  Add the linguine and cook according to package directions until they are al dente (tender but firm with a little bite).  Drain the pasta in a colander and retain ¼ cup of the cooking water.  Return pasta to the pan to keep warm.
2. Trim the fennel bulb and slice it in half lengthwise.  Place the flat side of each half on the cutting board and cut into thin wedges.  Reserve some feathery fronds.
3. In a large frying pan, add oil and sauté fennel wedges over medium heat for 5 minutes or until they begin to soften.  Add garlic and tomatoes.  Sauté for a further 5 minutes until the tomatoes begin to break down to form a sauce.
4. Stir in tomato paste and pasta water.  Bring it to a simmer.
5. Add olives and capers.  Continue to simmer for 1 minute to heat through.
6. Add the linguine and toss to combine with the sauce.  Season with salt and pepper, to taste.
7. Serve warm with Parmesan cheese sprinkled on top.  Garnish with chopped parsley and fennel fronds.

Vietnamese Caramelised Pork Chops with Nuoc Mam (Dipping Sauce) 🇻🇳

A popular Vietnamese dish, pork steaks are marinated with aromatics, then grilled on a hot plate until smoky and slightly charred, eaten with Nuoc Mam which is a punchy dipping sauce.  They can also be barbecued or pan fried as in this recipe.  Use your favourite cut of pork chops, bone-in or out, with some fat or without, but they must be thinly sliced (about 1cm / ½" thick).  I use thin pork loin chops which are rather lean and conveniently come in a packet from the supermarket.  Serve over rice or rice noodles with the dipping sauce on the side, slices of tomatoes, cucumbers, and some pickled daikon and carrots.

Serves 4

INGREDIENTS

• 500g / 1lb 2oz thin pork steaks
• 1 lemon grass
• 3 garlic cloves
• 2 purple shallots
• 2 spring onions
• 1 tablespoon fish sauce
• ½ teaspoon dark soy sauce
• 1 tablespoon palm sugar or brown sugar
• a sprinkle of freshly ground black pepper
• 2 teaspoons vegetable oil

For the Nuoc Mam:

• 1 tablespoon caster sugar
• 2 tablespoons hot water
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 garlic clove, finely chopped
• 1 red cayenne chilli, deseeded & finely chopped

METHOD

1. To make the marinade, roughly chop lemongrass, garlic, shallots and spring onions.  Place in the bowl of a small processor and blend into a rough paste.  Add fish sauce, dark soy, sugar, black pepper and give it a final blitz to combine.
2. In a lidded container, place pork steaks and coat well with the marinade.  Cover and refrigerate for 1 hour to marinate.
3. Add 2 teaspoons of oil to a large frying pan over medium-high heat until hot.  With a pair of tongs, place pork steaks onto the pan, in 2 batches, and cook until both sides are nicely caramelised, about 2 minutes per side.  (Once the first batch is cooked, wipe the pan clean by pushing a scrunched up piece of paper towel around with your pair of tongs to remove any charred bits of marinade before cooking the second batch.)
4. Serve with the Nuoc Mam dipping sauce.

For the Nuoc Mam:

1. In a small bowl, combine hot water with sugar.  Stir to dissolve sugar.
2. Add remaining ingredients and mix well.
3. Taste and adjust seasonings as required to achieve a balance of sweet, sour, salty and spicy flavours.