QUICK FIX

Cuisine - - CHOP CHOP -

CHAR KWAY TEOW SERVES 4-6

3 dried chill­ies, soaked in hot wa­ter for 20 min­utes, drained

1 shal­lot

2 cloves gar­lic

2 tea­spoons fine shrimp sauce (I use Lee Kum Kee)

2 ta­ble­spoons sweet soy sauce (I use ABC brand) or ke­cap ma­nis

1 ta­ble­spoon soy sauce

1 ta­ble­spoon oys­ter sauce lard or oil for fry­ing 300g prawns

4 Chi­nese sausages (lap cheong), sliced

200g bean sprouts

1 bunch gar­lic chives or spring onions, cut into 5cm lengths

1kg fresh rice noo­dles (or use 400g cooked dried rice noo­dles)

2 eggs, beaten

In a food pro­ces­sor or blender, blitz the chill­ies, shal­lot, gar­lic, fine shrimp sauce and 2 ta­ble­spoons or more of wa­ter to make a smooth paste. Set aside.

Mix the soy sauces and oys­ter sauce. Heat a wok and add lard or oil and fry the chilli paste for a few min­utes. Add the prawns, and lap cheong and cook un­til the prawns are pink. Add the bean sprouts, gar­lic chives or spring onions and noo­dles, along with the sauce mix. Cook un­til the sauce has been soaked up and the noo­dles are hot, then push to one side of the wok, add the eggs, scram­ble slightly then in­cor­po­rate into the noo­dles. Eat im­me­di­ately. (GF) (CHECK SAUSAGE LA­BEL TO EN­SURE THEY ARE GLUTEN-FREE)

Pork shogayaki Com­bine 1 ta­ble­spoon finely grated ginger, 1 chopped clove gar­lic and 2 ta­ble­spoons each of soy sauce, mirin and sake (or dry sherry). Mar­i­nate pork scotch fil­let slices for 30 min­utes, then pan­fry quickly. Serve with steamed rice and veg­eta­bles.

Mush­room ma po tofu Rinse and drain 1 ta­ble­spoon fer­mented black beans. Cube 200g tofu (not silken) and cover with boil­ing wa­ter. Leave to steep un­til ready to cook. Heat a lit­tle oil in a wok, add 1 ta­ble­spoon chilli bean paste (to­ban djan), the fer­mented black beans, 2 chopped gar­lic cloves and a 3cm piece of ginger, grated, and cook un­til fra­grant. Add 250g chopped brown or por­to­bello mush­rooms and 1 tea­spoon ground Sichuan pep­per­corns and cook un­til the mush­rooms are cooked through and dark. Add the tofu and ½ cup of wa­ter mixed with 2 tea­spoons corn­flour and cook un­til the tofu is heated through and the sauce has thick­ened. Add chiu chow chilli oil (see page 40) to taste. Serve with rice and sliced spring onions.

Salmon chawan mushi Mix 1 tea­spoon in­stant dashi with 1 cup boil­ing wa­ter. Cool. Add 1 tea­spoon soy sauce and 1 ta­ble­spoon mirin. Gen­tly beat in 2 eggs with a pinch of salt, but don’t let it froth. Cube 200g salmon, mix with chopped spring onion and di­vide among 4 ramekins or small bowls. Pour over the egg mix and steam for 15-20 min­utes un­til the cus­tard is just quiv­er­ing.

Steamed fish with oys­ter sauce Fry juli­enned ginger and sliced gar­lic in oil, add oys­ter and soy sauces and a pinch of su­gar and bring to the boil. Turn off the heat and add chopped spring onions. Put a piece of firm-fleshed white fish or salmon on a plate that will fit in­side a steamer, spoon over the sauce and steam for 8-10 min­utes de­pend­ing on thick­ness un­til ten­der. Serve with rice or noo­dles and greens.

Kim­chi tofu soup Fry diced kim­chi and onion in a saucepan un­til the onion is soft­ened, add minced gar­lic and cook for a minute then add veg­etable or chicken stock and chilli pow­der and sim­mer for 15 min­utes. Add cubed soft tofu and 5cm pieces of spring onion and serve.

BANH XEO PAN­CAKES SERVES 4-6 FOR THE PAN­CAKES

1 cup rice flour

1 ta­ble­spoon corn­flour (wheat-free)

1 tea­spoon turmeric

¼ tea­spoon salt

200ml co­conut milk

2 spring onions, finely chopped oil for fry­ing

Com­bine all the in­gre­di­ents ex­cept the spring onions, adding ¾ cup wa­ter to reach a light cream con­sis­tency (you may need more wa­ter). Set aside while you pre­pare the re­main­ing in­gre­di­ents.

NUOC CHAM

1 ta­ble­spoon brown su­gar or grated palm su­gar

2 ta­ble­spoons fish sauce

2 ta­ble­spoons rice vine­gar

1 ta­ble­spoon lime juice

1 red chilli, finely chopped

1 clove gar­lic, finely minced

Dis­solve the su­gar in 2 ta­ble­spoons boil­ing wa­ter. When cool, add the fish sauce, vine­gar and lime, ad­just­ing tastes to suit. Add the chilli and gar­lic.

FOR THE FILL­ING & TO SERVE

1 ta­ble­spoon oil, plus ex­tra if needed

1 onion, thinly sliced

300g skin­less pork belly, very thinly sliced

1 ta­ble­spoon hoisin

300g shelled prawns

200g bean sprouts

1 car­rot, finely grated

1 cu­cum­ber, cut into match­sticks small bunch of radishes, thinly sliced but­ter crunch or ice­berg let­tuce

In a pan, heat the oil and fry the onion for a minute. Add the pork slices and fry for a few min­utes un­til cooked through, add the hoisin, then re­move from the pan and set aside. Quickly cook the prawns in the same pan, then set aside.

Add the spring onions to the pan­cake mix. Heat a non-stick or heavy-based fry­ing pan, adding a driz­zle of oil if nec­es­sary (oil may not be needed, de­pend­ing on your pan).

La­dle in half a cup of the bat­ter and cook for a few min­utes un­til crisp un­der­neath. Add a small amount of pork mix, a few prawns and some bean sprouts to the pan. Fold over and serve im­me­di­ately (you’ll need to make these in batches).

Serve as is with the salad in­gre­di­ents and dressing, or break up the pan­cake into pieces, put in a piece of let­tuce, add other salad in­gre­di­ents and the dressing and eat with your hands. (DF)

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