Chinese New Year Prosperity Salad — Yusheng
With Chinese New Year falling on 17 February, I decided to invite a few friends to lunch. This is what I gave them.
Three-flavour salmon
Find out how to make this super simple, super quick, super tasty dish. It combines the sharpness of tamarind, the sweetness of palm sugar, and the umami saltiness of fish sauce—with just a little chilli heat.
Hainanese chicken rice
To celebrate the new Chinese year of the Ox, and to mourn the demise after 80 years of the Singaporean restaurant where Hainanese chicken rice was first launched on the world, I present two versions of my interpretation of this classic South-East Asian Chinese dish.
Dal makhani and aloo gobi
While waiting to move house I’ve been spending time cooking and eating through the contents of my five freezers and five fridges—which are now down to two and three respectively—and trying out new recipes. Here’s a couple of my versions of two Indian classics, dal makhani and aloo gobi.
Acar: Indonesian pickle
Recipes for two versions of acar (pronounced ‘achar’). Acar is sort of versatile, Indonesian version of Branston pickle. Acar simply means ‘pickle’. Like Branston it’s made from chopped vegetables, including carrots and onions, pickled in vinegar sweetened with sugar, and zhooshed up with spices. The difference is that it is served as a side dish, and is eaten with just about any main dish you could imagine, including barbecued meat, satay, and grilled fish.
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