CHINA
PORK AND EGG DAN DAN RICE
SERVES 2SERVES 2
(^11) // 33 cup (80ml) sunflower oil cup (80ml) sunflower oil
2 tsp Sichuan peppercorns (from Asian 2 tsp Sichuan peppercorns (from Asian
food shops), coarsely groundfood shops), coarsely ground
500g pork mince500g pork mince
1 tbs light soy sauce1 tbs light soy sauce
2 dried long red chillies, 2 dried long red chillies,
seeds removed, tornseeds removed, torn
3 spring onions, chopped, plus extra 3 spring onions, chopped, plus extra
finely chopped spring onion to servefinely chopped spring onion to serve
3 garlic cloves, crushed3 garlic cloves, crushed
1 tbs tahini1 tbs tahini
1 tbs dark soy sauce1 tbs dark soy sauce
2 tsp Chinese black (chinkiang) vinegar 2 tsp Chinese black (chinkiang) vinegar
(from Asian food shops)(from Asian food shops)
1 tbs chilli oil (from Asian food shops) 1 tbs chilli oil (from Asian food shops)
450g packet microwave 450g packet microwave
jasmine ricejasmine rice
Fried eggs and salted peanuts, to serveFried eggs and salted peanuts, to serve
Heat 2 tbs oil in a wok or large frypan over Heat 2 tbs oil in a wok or large frypan over
high heat. Add peppercorns and pork, and high heat. Add peppercorns and pork, and
cook, stirring occasionally, for 3 minutes or cook, stirring occasionally, for 3 minutes or
until browned. Stir through light soy sauce until browned. Stir through light soy sauce
and cook for a further 1 minute to heat and cook for a further 1 minute to heat
through. Transfer to a plate.through. Transfer to a plate.
Wipe out wok and return to high heat Wipe out wok and return to high heat
with remaining 2 tbs oil. Add the chilli with remaining 2 tbs oil. Add the chilli
and spring onion, and cook, stirring, for and spring onion, and cook, stirring, for
2 minutes or until onions start to soften. 2 minutes or until onions start to soften.
Add garlic and cook, stirring, for 1 minute Add garlic and cook, stirring, for 1 minute
or until fragrant, then return pork mixture or until fragrant, then return pork mixture
to wok. Add tahini, dark soy, vinegar, chilli to wok. Add tahini, dark soy, vinegar, chilli
oil and 1oil and 1^11 // 44 cups (310ml) water. Bring to the cups (310ml) water. Bring to the
boil, then reduce heat to medium and boil, then reduce heat to medium and
simmer for 3 minutes or until thickened.simmer for 3 minutes or until thickened.
Microwave the jasmine rice according Microwave the jasmine rice according
to packet instructions.to packet instructions.
Divide rice among serving plates and Divide rice among serving plates and
top with pork mixture. Top with a fried egg top with pork mixture. Top with a fried egg
and scatter with salted peanuts and extra and scatter with salted peanuts and extra
spring onion. Serve immediately.spring onion. Serve immediately.
INDONESIA
NASI LEMAK
SERVES 4SERVES 4
2 cups (400g) jasmine rice2 cups (400g) jasmine rice
400ml coconut milk400ml coconut milk
Thinly sliced cucumber, hard boiled eggs Thinly sliced cucumber, hard boiled eggs
and salted peanuts, to serveand salted peanuts, to serve
SAMBAL IKAN BILISSAMBAL IKAN BILIS
Sunflower oil, to shallow-fry, Sunflower oil, to shallow-fry,
plus 2 tbs extraplus 2 tbs extra
1 cup (35g) 1 cup (35g) ikan bilisikan bilis (Malaysian dried (Malaysian dried
anchovies – from Asian food shops)anchovies – from Asian food shops)
2 tbs chilli garlic sauce (from Asian 2 tbs chilli garlic sauce (from Asian
food shops)food shops)
(^11) // 22 tsp tsp belacanbelacan (roasted shrimp paste (roasted shrimp paste
- from Asian food shops)– from Asian food shops)
1 red onion, thinly sliced1 red onion, thinly sliced
1 tsp tamarind puree1 tsp tamarind puree
Place rice in a sieve and rinse Place rice in a sieve and rinse
under cold water until water runs under cold water until water runs
clear. Place rice, coconut milk clear. Place rice, coconut milk
and 225ml water in a saucepan and 225ml water in a saucepan
over high heat. Cover pan with over high heat. Cover pan with
a lid and bring to the boil. a lid and bring to the boil.
Reduce heat to low, and cook, Reduce heat to low, and cook,
covered, for 15 minutes, then covered, for 15 minutes, then
remove from heat and keep remove from heat and keep
covered for 5 minutes or until covered for 5 minutes or until
rice is tender and liquid is rice is tender and liquid is
absorbed. Fluff with a fork.absorbed. Fluff with a fork.
For the sambal, heat 1cm oil For the sambal, heat 1cm oil
in a wok over high heat. in a wok over high heat.
Shallow-fry the Shallow-fry the ikan bilisikan bilis, ,
stirring gently, for 30 seconds stirring gently, for 30 seconds
or until golden, then drain on or until golden, then drain on
paper towel.paper towel.
Wipe out wok and add Wipe out wok and add
extra 2 tbs oil, then place extra 2 tbs oil, then place
over high heat. Add chilli over high heat. Add chilli
garlic sauce, garlic sauce, belacanbelacan, onion, , onion,
tamarind and tamarind and^33 // 44 cup (185ml) cup (185ml)
water. Bring to the boil, then reduce heat water. Bring to the boil, then reduce heat
to medium. Simmer, stirring occasionally, to medium. Simmer, stirring occasionally,
for 4 minutes or until reduced slightly. Stir for 4 minutes or until reduced slightly. Stir
through half through half ikan bilisikan bilis, reserving remaining., reserving remaining.
To serve, place one-quarter rice in a To serve, place one-quarter rice in a
small bowl, pressing in tightly. Unmould small bowl, pressing in tightly. Unmould
onto a serving plate, then repeat with onto a serving plate, then repeat with
the remaining rice. Arrange the sambal, the remaining rice. Arrange the sambal,
cucumber, eggs, peanuts and remaining cucumber, eggs, peanuts and remaining
ikan bilisikan bilis around the rice to serve. around the rice to serve.“THE CULINARY TREASURE “THE CULINARY TREASURE
THAT IS RICE HAS DIFFERENT THAT IS RICE HAS DIFFERENT
RENDITIONS IN EVERY CORNER RENDITIONS IN EVERY CORNER
OF THE WORLD, FROM EGYPT OF THE WORLD, FROM EGYPT
WHERE FRAGRANT KOSHARI IS THE WHERE FRAGRANT KOSHARI IS THE
STAR, TO CROWDED INDONESIA STAR, TO CROWDED INDONESIA
WHERE NASI LEMAK IS A DELICIOUS WHERE NASI LEMAK IS A DELICIOUS
REPAST, OR VIA ITALY’S SOUL-REPAST, OR VIA ITALY’S SOUL-
WARMING RISOTTO. THESE ARE ALL WARMING RISOTTO. THESE ARE ALL
FAST AND WILL KEEP YOU COSY FAST AND WILL KEEP YOU COSY
ON COLD NIGHTS, SO JUMP IN.” ON COLD NIGHTS, SO JUMP IN.”@charliebmcd@charliebmcd Download our enhanced App for Cook Mode Download our enhanced App for Cook Mode106 delicious.com.auFASTER FOOD.FASTER FOOD.