Thai Fried Rice

Serves 2

1 Tbs oil
3 cups cooked rice
2 cloves garlic, crushed
1 egg
2 tsp sambal oelek

1 Tbs fish sauce

1 Tbs soy sauce

1/2 lime, to serve

Heat wok on high, pour in the oil and add garlic and sambal oelek. Stir quickly.
Add the rice and stir to mix. Sprinkle the fish sauce and soy sauce and stir to mix again.
Push the rice aside and make room for the egg. Add the egg and scramble the egg until the egg is all cooked.
Serve hot with a wedge of lime.

Chilli Jam

I've always wanted to make some Chilli Jam, and since I had some red chillis and tomatoes to use up, I thought better now than never.

• 3 long fresh red chillies, coarsely chopped
• 2 ripe tomatoes, chopped finely
• 2 garlic cloves, minced
• 1/4 cup water
• 1 cup white sugar
• 40ml white wine vinegar
• 1/2 lime, juiced
• 4 tsp fish sauce

1. Place the chilli, tomato, garlic and water in a medium saucepan.
2. Add the sugar, vinegar, lime juice and fish sauce. Stir over medium-low heat until the sugar dissolves.
3. Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer for 30-40 minutes or until the jam jells when tested (see tip). Spoon the hot jam into clean, dry jars. Seal. Invert for 2 minutes. Set aside to cool.

• 
  
  Cook's tip: To test if it's ready, place a teaspoon of jam on a chilled saucer and place in the freezer for 1 minute. If it's firm and set, the jam is ready.

• 
  
  
  
  
  
  

• Storage tip: Store, unopened, for up to 6 months. Once opened, store in fridge for up to 2 months. Use in Thai-style stir-fries and salad dressings.

Preserved Lemon

Since being given a tagine for a Christmas gift (I had given a big hint to my brother), I haven't even used it yet! I went through a big Moroccan food phase toward the end of last year, but just haven't had the time to sit down and choose something to cook.

Instead, I decided to preserve my own lemon (yes, a single lemon) as I had one that needed to be used. I had some small, empty, clean jars in the tupperware cupboard, and also some bay leaves in the pantry. In about one month the preserved lemon will be ready to use in a Moroccan Chicken with Preserved Lemon recipe that I plan to make for friends one night.

1 juicy lemon
cold water
rock salt
glass screw-top jar
3 bay leaves
boiling water

Break the pores of the lemon by scraping gently against the medium setting of grater. Place in large bowl and cover completely with cold water. Put aside in cool place.
Next day, pour the water off the lemons and cover with fresh water. This removes any bitterness.

On the third day, pour off the water. Using a sharp knife, make four deep slits in the lemon (they should go about halfway to the centre). Pack each incision with a good heaped teaspoon of rock salt.
Place stuffed lemon in a glass jar, add bay leaves. Pour boiling water over contents and screw on lid while the water is still hot. Leave for 40 days in a cool dark place.

Serve by themselves as an accompaniment to a cold beer; or use in tagine and couscous dishes.