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.
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.
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.
Aubergine has to be up there among my absolute favourite vegetables. And probably the most versatile. Here are two easy, delicious, aubergine recipes. One is a Chinese vegetable dish; the other a starter or snack from Georgia—as in the country on the Black Sea, not the US state. My first time making a Georgian recipe.
The quickest, easiest pasta dish of all. And one of the most delicious. The only cooking is to boil the water for the pasta. As soon as it starts to feel like winter is over, the sun is getting warmer, the evenings becoming longer—that’s when I think about making pasta primavera again.
The dish is all about the fresh flavours of the raw ingredients: tomatoes, basil, mozzarella cheese, garlic, olive oil (extra virgin of course), with a hit of salty umami from the black olives.