CHAR KWAY TEOW SERVES 4-6
3 dried chillies, soaked in hot water for 20 minutes, drained
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.
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)