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.

Tofu Laksa

This is a basic, quick recipe that I use quite often when doing a laksa at home for myself.

Serves 2 (large serves)

• 2 serves hokkein noodles
• 2 serves vermicelli noodles
• 2 tbs oil
• 100g tofu, cut into squares
• 185g jar Ayam Malaysian laksa paste (or any type of Laksa paste)
• 1 litre chicken stock
• 1 440ml can coconut milk
• 1 small can coconut cream (optional)
• 1 cup fresh beansprouts
• Fresh coriander leaves and stem/roots, chopped
• 1 lime, to serve

1. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until just tender. Using a fork, separate noodles. Drain.
   
2. Meanwhile, heat wok over medium-high heat. Add oil to wok and stir fry tofu until crispy on outside, remove and put aside.
3. Cook laksa paste, stirring, for 1 minute or until fragrant. Add coriander root/stem. Cook, stirring, for 30 secs or until softened. Stir in stock. Bring to the boil. Simmer for 5 minutes.
   
4. Add tofu. Stir fry for 30 secs. Stir in coconut milk and cream. Divide noodles between bowls. Ladle over stock mixture. Top with beansprouts and coriander leaves. Serve with lime halves.

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.

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  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.

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• 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.