Egg and Heirloom Tomato Rice Bowl

I came across this recipe via Eat Your Books when I was on the train back to the city. We'd just bought our house near Daylesford, Victoria, and +Nick was staying up there to renovate. We were in the middle of packing up our home, so there wasn't much left in the fridge, and I was just looking for a simple meal for one (and another serving to pack for lunch at work). It was so easy to put together, and I highly recommend it on those busy days, instead of spending your money on a take away meal.

Serves: 2
Preparation: 5 minutes + 10 minutes standing
Cooking: 1 minute

2 large ripe heirloom tomatoes, cut into thick wedges
1/2 tsp sea salt flakes
1 pinch white pepper
4 eggs, lightly beaten
2 tbsp neutral-flavoured oil
3 spring onions, green part only, finely sliced
3 cups cooked Japanese short-grain rice

Scatter the tomatoes with the salt and pepper and leave for 10 minutes. Mix together the egg and any juice from the tomatoes. Heat the oil in a wok over medium-high until smoking and then add the eggs. Leave to cook for 20 seconds, then add the tomatoes on top of the eggs. When the egg is half-cooked, toss the wok to combine the egg and tomatoes.

Continue to stir-fry until the egg is nearly set but still a little runny and the tomatoes have just softened. Mix in the spring onions and then immediately serve over bowls of cooked rice.

Thai Chicken Risotto

I got really excited cooking this dish, and I must admit that after months of being uninspired in the kitchen, it was exciting trying out a new dish again, and I planned this ahead with grocery shopping list and all. When I announced at work that I would be cooking this that night, I got strange looks from the... traditional kitchen purists among us. I always enjoy combining different elements and flavours, but as Nick pointed out over dinner, eating rice soaked in curry isn't much different from this dish. The spice is also perfect for a cold winter's night!

1 tbs peanut oil
500g skinless chicken thigh fillets, trimmed, cut into 2cm pieces
1 onion, finely chopped
1 long red chilli, seeds removed, thinly sliced
2 garlic cloves, crushed
4 kaffir lime leaves, stems removed, finely shredded
1 1/2 cups (330g) arborio rice
1/4 cup (75g) Thai red curry paste
2 cups (500ml) chicken stock
1 cup (250ml) coconut cream
2 tbs fish sauce
200g green beans, trimmed, chopped
Coriander sprigs, fried Asian shallots and lime halves (optional), to serve

Preheat the oven to 180 deg C.

Heat the oil in a flameproof casserole over medium-high heat. In batches, add the chicken and cook, turning, for 2-3 minutes, until browned. Remove the chicken from the casserole and set aside.

Reduce the heat to medium and add the onion, chilli, garlic and half the kaffir lime leaves. Cook, stirring constantly, for 2-3 minutes until the onion is soft, then add the rice and curry paste and cook, stirring to coat the grains, for a further 1 minute.

Return the chicken to the casserole with the stock and 1/2 cup (125ml) water. Bring to a simmer, then cover with a lid and cook in the oven for 25 minutes or until most of the liquid has been absorbed. Remove from the oven and stir in the coconut cream, fish sauce and beans, then cover and stand for 10 minutes.

Top risotto with coriander, fried Asian shallots and remaining kaffir lime leaves and serve with lime halves, if using.

Banana Batter Cake with Coconut Caramel Sauce

Even though I've never had this when I was growing up in Singapore, it does remind me a little bit of my childhood. It could be the softness of the sweet bananas, or the coconut milk. This was the second time I've done this, and it's turned out much better, and I really like how the consistency of the pudding turned out. Very lovely on a cold winter's night with friends around the dinner table.

150g (1 cup) self-raising flour
115g (1/2 cup) caster sugar
pinch sea salt
3 bananas, 1 mashed, 2 halved lengthways
1 egg
250ml (1 cup) milk
100g butter, melted and cooled
2 teaspoons vanilla extract
140g (3/4 cup lightly packed) light brown sugar
coconut milk

Preheat the oven to 180 deg C and lightly grease a 1.5litre (6 cup) 20cm square baking tray

Put the flour, caster sugar and salt in a large bowl and stir to combine. Whisk together the mashed banana, egg, milk, butter and vanilla extract. Add the wet ingredients to the dry ingredients and stir until smooth and combined. Pour into the prepared tray and decorate with lines of banana. Sprinkle the brown sugar over the top and pour over 125ml (1/2 cup) water.

Place in the oven and bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool slightly. Serve with coconut milk.

Serves 4.

Banana Loaf

I've lost count of the number of times I've made this banana loaf. I now get overripe bananas left on my desk at work, and many of my workmates have learned to grab a piece of cake to save for later, because they run out pretty quickly! Maybe it's the balance of the ginger and cinnamon. Or maybe it's the fact that it's made without cream (or so I was told by someone who never ever has sweets). I've made this so often, I prepared the batter and had it in the oven within 20 minutes after I got home from work! I also highly recommend cooling your loaf overnight if possible, just so it's allowed to cool its own time and fluff up inside.

270g soft light brown sugar
2 eggs
200g peeled bananas, mashed
280g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
140g unsalted butter, melted

a 23 x 13-cm loaf tin, greased and dusted with flour

Makes 8-10 slices

Preheat the oven to 170 deg C (325 deg F) Gas 3.

Put the sugar and eggs in a freestanding electric mixer with a paddle attachment (or use a hand held electric whisk) and beat until well incorporated. Beat in the mashed bananas.

Add the flour, baking powder, bicarbonate of soda, cinnamon and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients are well mixed.

Pour the mixture into the prepared loaf tin and smooth over with a palette knife. Bake in the preheated oven for about 1 hour, or until firm to the touch and a skewer inserted in the centre comes out clean. Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.

Basic Congee (Jook)

You may not believe this, but for a dish as simple as this, I'd been dreaming of making this for a very long time. Growing up in a Chinese household, I cannot even begin to explain how the comfort of having a beautifully simple meal like this can actually cleanse the body. Sometimes the body just needs a break from the rich foods which we consume daily, but it doesn't have to be boring! I took the opportunity to cook this when Nick was sick and spent most of his time in bed. It's still not a meal he would turn to, but maybe someday he'll understand.

I've included the basic recipe from this book, but feel free to add 100g mince pork if you wish, or season with pepper and a drizzle of soy sauce. You can also stir in two eggs vigourously until mixed through at the end. Serve with a drizzle of sesame oil, and season to individual taste. Serve with pickled cabbage, century eggs, etc on the side.

1/2 cup short-grain rice
1/4 cup glutinous rice
4 1/2 cups water
4 cups Chicken Stock

Place both rices in a large pot, with water to cover. Wash the rice by rubbing between your palms. Drain. Repeat twice more.

Return the washed rice to the pot, add the 4 1/2 cups of water and the stock, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pot, leaving the lid cracked, and cook for 1 hour, stirring occasionally to prevent the rice from sticking to the pot bottom. A nonstick pot is preferred. Cook until the rice thickens almost to a porridge consistency.

Heat a tureen by pouring boiling water into it. When the congee is done, turn off the heat, pour the congee into the heated tureen, and serve. For a vegetarian congee, substitute Vegetable Stock for the chicken stock.

Makes 6 to 8 servings.

Langkal - Creamed Kale

We were invited to a Eurovision party, and asked to cook a dish of the country we were supporting. I didn't know which country to bat for, so I decided to support the one I had a recipe for!

3 litres (5 1/4 pints) ham or vegetable stock

800 g (1 3/4 lb) kale, stripped from its stalks

2 tbsp bitter

100 ml (3 1/2 fl oz) double cream

Salt and freshly ground black pepper

Serves 6-8

Bring the ham or vegetable stock to the boil in a large saucepan. Add the kale, a little at a time as it collapses rapidly, and simmer for 30 minutes.

Drain off the stock (you can save it to make kale soup later). Chop the kale. Melt the butter in a large frying pan, tip in the kale, and sizzle.

Pour over the cream and simmer until it's reduced to a thick sauce. Season to taste.

Serve the creamed kale as part of a Christmas buffet, or eat it with slices of Christmas Ham.

Kipfler Potatoes with Garlic, Lemon Thyme & Chilli

I just loved the simplicity of this dish. I needed a side dish that could hold its own along with the Aromatic Chicken Pilau with Cinnamon, Tomato & Nutmeg I was serving for dinner, and this was perfect. I must admit as well that I actually "directed" Nick in the kitchen with this, so he deserves all the credit for cooking this beautiful dish.

4 Serves / Side Dish

750g (1 lb 10 oz) small kipfler potatoes, unpeeled
1 tablespoon salt
1 garlic bulb
150ml (5 fl oz) olive oil
1/2 bunch of lemon thyme
2 long red chillies, finely sliced

Put the potatoes in a saucepan and cover with cold water. Add the salt, then place the pan over high heat and bring to the boil. Boil rapidly for 8 minutes, then remove from the heat and drain. Cut the potatoes in half lengthways and allow the skins to dry.

Place a kitchen cloth over the garlic bulb and give it a good whack with a meat mallet. This should separate the cloves, leaving most of the skin on the garlic (this will protect the garlic as it fries). Place a frying pan over a medium heat and add the olive oil. Add the potatoes and garlic and gently bring the heat up so they start to fry. Cook slowly, stirring occasionally for about 10 minutes, or until the potatoes are golden and the garlic is soft. Add the lemon thyme and chilli and cook for 5 minutes. Season with sea salt and freshly ground black pepper.

Soong Kueh

Wow. This was a proud moment for me. Since I only learned to cook while living in Australia, I've always longed to spend some time in the kitchen with my family. I got the opportunity when I visited Singapore for a short week in February. My Aunt Regina set aside a day for me, and had my Grandaunt join us as well, which was fantastic, as there's nothing like being shown everything first hand. I would never have worked out how to make the dough without this. I was also intrigued by how my Grandaunt measured up the portions for the flours and water with just one soup bowl, but I've included standard measurements here for easy reference.

This dish is best prepared as an all-day event with family and friends, so have some food and nibbles to serve while doing this!

1 cup (250ml)  rice flour
1 cup (250ml) tapioca flour
2 tbsp glutinous rice flour
2 cups (500ml) water
1 tsp salt
50ml oil

1 tbsp garlic
3 tbsp Dried shrimp, chopped
Dried mushrooms, soaked then chopped
1 kg turnip, washed, peeled, julienned, then wash again to remove starch
600g canned winter bamboo shoots

Combine the flours, water, salt and oil in a wok. When combined, turn heat on low, stir constantly until dough forms. When dough starts to turn translucent, remove from heat, and continue stirring until well combined. Place dough in a plastic bag, then place on bench top and knead dough until smooth. Be careful, as dough will be hot.

Fry garlic over medium heat, then add dried shrimp and mushrooms. Add turnip and bamboo shoots, until liquid has reduced. Set aside to cool.

Lightly flour your hands and bench top, then roll dough into small logs. Cut into 2-inch logs, then roll each log vigorously to smooth out lumps in the dough, then into a small dough ball. Put a small pinch of flour on the centre of the ball with your thumb, then pinch out the edge slowly to form a deep cup.

Spoon turnip mixture into dough casing, then pinch edges to seal.

Repeat until all dough and filling is used.

Place in bamboo steamer and steam for 12 minutes, or until skin is translucent.

Serve immedaitely with chilli sauce on the side.

Braised Green Beans with Chilli

Sometimes all we need is some fresh greens, tossed through with some hot chilli. I love the simplicity of this dish, and it's something I serve with a meat dish.

400 g (13 oz) green beans, trimmed and cut into 5 cm (2 in) lengths

2 tablespoons peanut oil

2.5 cm (1 in) piece ginger, finely chopped

2 garlic cloves, finely chopped

2 large red chillies, finely sliced

2 tablespoons shao hsing wine

1 teaspoon brown sugar

2 tablespoons light soy sauce

1 teaspoon brown rice vinegar

1/2 teaspoon sesame oil

Add beans to a wok or saucepan of boiling water and simmer for 8 minutes. Drain and set aside.

Heat peanut oil in a hot wok until surface seems to shimmer slightly. Add ginger, garlic and chillies and stir-fry for 2 minutes. Add beans and cook for 1 minute, then add shao hsing wine and cook for 30 seconds.

Add sugar and allow to caramelise for 30 seconds. Add remaining ingredients and cook for 30 seconds. Serve immediately.

Serves 4-6 as part of a shared meal.

Stir-Fried Beef Fillet with Onions

This is a another simple dish you can put together on a week night. As with all stir-frys, make sure you have everything ready before you start. This may include putting the rice cooker on even before you start your prep. Get the wok really hot, and you're off!

2 tablespoons peanut oil

500 g (1 lb) best-quality beef fillet, cut into 2.5 cm (1 in) cubes

1 tablespoon peanut oil, extra

3 garlic cloves, crushed

1 white onion, finely sliced

1 teaspoon brown sugar

2 tablespoons light soy sauce

1 tablespoon Sichuan pepper and salt

Juice 1 lemon

Heat oil in a hot wok until surface seems to shimmer slightly. Add half of the beef and stir-fry for 2 minutes. Remove beef from wok with a slotted spoon and drain on kitchen paper. Add extra oil to wok with remaining beef and stir-fry for 2 minutes.

Return all beef to wok, along with garlic and onion, and stir-fry for 2 minutes.

Add sugar and soy sauce and stir-fry for 3 minutes, or until beef is tender and just cooked. Serve immediately, sprinkled with Sichuan pepper and salt, and with a side dish of fresh lemon juice.

Serves 4-6 as part of a shared meal.

Banana and Blueberry Bread

One of the things I learned from baking this is that sometimes it's still best to fold in a mixture by hand, despite having a KitchenAid Stand Mixer. No doubt, it was easy combining the wet ingredients with the electric mixer, but fold in the dry by hand, followed by the very delicate fruit. You'll end up with wonderfully juicy fruit still waiting to burst in your mouth, instead of berry juice that has bled into the mixture. Even though the original recipe called for raspberries, use any berries which are available and in season. Toasting the slices and buttering them is up to you, we found they were wonderfully moist on their own.

Serves 6-8

2 eggwhites, lightly beaten
2 large ripe bananas, mashed
3/4 cup brown sugar
1/4 cup vegetable oil
1 1/2 cups plain flour
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda
1 1/4 cups frozen raspberries (or a punnet of fresh blueberries)
butter, to serve

Preheat oven to 160 deg C and butter a 21cm x 4cm loaf tin. Line the base an long sides with baking paper.

Combine the eggwhites, mashed banana, sugar and oil in a bowl. Sift in the flour, baking powder, cinnamon and bicarbonate of soda, and fold together until just combined. Fold through the raspberries, then spoon the mixture into the prepared pan.

Bake for 1 1/4 hours, until a skewer inserted in the centre comes out clean. Leave to cool in the pan for 5 minutes or so before turning out onto a wire rack to cool completely. Slice, toast and serve with butter.

Toast with Avocado, Fried Eggs and Soy Sauce

One invaluable thing to learn in the kitchen is how to fry eggs (and not burn them along the way). You'll find that topping any meal with a fried egg can go a very long way! This recipe can easily be doubled for a lovely breakfast together. If you plan to save half the avocado for later, remember to save the avocado half with the stone in its flesh, as it helps keep it for longer.

Serves: 1

1 tbsp of groundnut oil
2 large eggs
2 slices of seeded rye bread
1/2 ripe avocado (save the rest for a salad later), stone removed and flesh scooped out
Drizzle of light soy sauce
Salt and ground black pepper

Heat a wok over a medium heat until it starts to smoke and then add the groundnut oil. Crack the eggs into the wok and cook for 2 minutes or to your liking. Meanwhile, place the bread in the toaster.

To serve, place the toast on a plate and spread with the avocado flesh. Place the eggs on top and drizzle over the soy sauce, then season with salt and ground black pepper and eat immediately.

Chicken, Leek & Bacon Pot Pies

I got the idea to make this when we had some leftover shredded roast chicken from our picnic. I did cook up fresh chicken pieces, but stirred in the leftover shredded chicken to the mixture before cooling. I never remove rinds from bacon, they're the best bits! It's also handy to have ground nutmeg and dried parsley in the pantry, so you can whip this up when you get a pie craving. I also ended up with enough chicken filling for 6 ramekins, and because I was only cooking for Nick and myself that evening, I only made pastry lids for two pies. I covered the rest with cling wrap for the fridge and freezer for future meals. Just bring those from the fridge to room temperature when ready, or defrost those from the freezer, then make your pastry lids and bake as below.

Serves 4

40g unsalted butter
1 tbs olive oil
3 leeks (pale part only), thinly sliced
4 bacon rashers, rind removed, chopped
800g chicken thigh fillets, cut into 2m pieces
1 tbs plain flour
Pinch of nutmeg
200ml chicken stock
300ml light sour cream or creme fraiche
2 tbs chopped flat-leaf parsley
2 tbs lemon juice
4 sheets frozen puff pastry
1 egg, lightly beaten

Heat the butter and oil in a pan over low heat. Add the leek, bacon and chicken and cook, stirring, for 6-8 minutes until the leek is soft and chicken is almost cooked. Stir in the flour and nutmeg and cook for 1-2 minutes until the chicken is cooked through. Stir in the stock, increase heat to medium and bring to the boil. Season, then remove from the heat and stir in the sour cream, parsley and lemon juice. Cool completely.

Preheat oven to 200 deg C.

Cut two 1cm strips from the sides of each pastry sheet. Set aside. Cut pie lids from the remaining pastry, 1cm wider than the top of four 300ml pie dishes or ramekins. Divide chicken among dishes. Press pastry strips around the rim of each dish to make a 'collar' and brush with some of the egg. Carefully top with pie lids, press firmly into the collar to seal, then trim edges if necessary. Make 2 cuts in each pie top, then brush with remaining egg. Bake the pies for 20 minutes or until puffed and golden.