Moonlighting Kitchen

Beef pho is a famous street food eaten daily in Vietnam. It consists of a broth, rice flat noodles, meat (which can be beef or chicken) and herbs. The most labourious step and the secret to a good pho is to create enough depth in the broth using beef bones and aromatics spices but it is worth the effort if you make a big batch of broth which you can freeze to be used later. To me, beef pho is the ultimate comforting food of the soul. Prep time 30 mins  Cooking time 1 hour INGREDIENTS: 1 kg beef bones (combination of ribs, oxtail) 300 g beef fillet steak, cut thinly 5 cm ginger piece 1 onion, peeled 6 star anises 3 black cardamoms 2 cinnamon bark 2 Tbsps coriander seeds 1 tsp cloves 3 Tbsps fish sauce Flat rice noodles (for 2) Salt and pepper, to taste Garnish Handful of bean sprouts Chopped spring onions Chopped cilantro (coriander), mint or parsley herbs Fried shallots Sliced red chillies (optional) Hoi Sin sauce or Sriracha (optional) METHOD: 1) To prepare the aromatics for the b...

  For those who are not familiar with this dish, fish fragrant aubergine or eggplant does not contain fish. This popular Sichuan classic dish derives its name from all the seasonings and aromatics used to flavour the cooking of fish, e.g/ garlic, ginger, chilli, spring onion,...etc. The aubergines can be deep-fry, shallow-fry or steamed before mixing in the sauce. Here, I have used the 'steamed' method for a healthier option, which does not compromise its final flavour. It can be served as a main meal with rice, as a side-dish with other dishes or even as a salad eaten cold. The original recipe of 'fish fragrant' also uses pork mince which I have omitted to make it vegan-friendly. Prep 10 mins  Cooking time 20 mins INGREDIENTS: 2 aubergines or eggplants 3 stalks of spring onion, chopped 3 cloves of garlic, chopped  finely 1 tsp ginger, chopped finely 2 Tbsps oil 2 tsps toasted sesame seeds  Sauce  1 1/2 Tbsps light soy sauce 2 tsps sesame oil 1 tsp chilli flake ...

  A popular Malaysian fish curry called 'assam jawa' which translates as tamarind in English. Fish curry is eaten by many Malaysian families as part of their daily cooking. Any firm fish can be used here instead of salmon. The curry is quite mild and creamy with vegetables so if you do like your curry to be spicier, feel free to increase the strength or quantity of curry powder used. The tamarind gives the curry a slightly sour flavour but it is balanced out with the sweetness of the cherry tomatoes. Prep 20 mins  Cooking time 20 mins INGREDIENTS: 1 onion, chopped finely 10 okra, sliced diagonally 10 cherry tomatoes, halved 6 sweetcorn shoots, halved  in middle and length 10 dried curry leaves, soaked until soften or use fresh ones 3 garlic cloves, chopped finely 2 large salmon fillets 1 lemongrass, bashed 2 fresh red chillies, deseeded and sliced A handful of coriander leaves, chopped, for garnish 200 ml coconut milk Salt to taste Spices 1 tsp turmeric powder 2 Tbsps Bab...

  This is a classic favourite dish in most Chinese takeaways but not all takeaways can make the beef crispy as the dish should be. Now you can make this dish in the comfort of your own home with a few basic sauces and ingredients. The advantage of making this dish yourself in the comfort of your own home is that you can adjust how spicy the dish is. I know this is definitely a crown-pleaser dish as the sauce is spicy, sweet and tangy...very irresistable. Prep time 30 mins  Cooking time 55 mins INGREDIENTS: 350 g rump beef (21 days matured), for extra flavour 1 onion, quartered 1 red pepper, cut into thin strips 1 egg Sea salt, season to taste 6 heaped Tbsps corn flour (add more if needed) 1 1/2 Tbsps Maggi seasoning (optional) Oil, for frying Marinade 1 1/2 Tbsps light soy sauce 1 tsp celery salt 1 tsp garlic paste 1 tsp grated ginger 1/2 tsp sesame oil 1/2 tsp sugar Dust of ground white pepper Sauce   3 Tbsps tomato ketchup 1 Tbsp light soy sauce 1 Tbsp white wine vinega...

  In China, the 'Happy Solstice' celebration is traditionally marked by eating dumplings. I have decided to mark the occasion with a dish that is golden in colour (using curry powder) to symbolise that the darkest of nights have reached its peak now and from now on, each day will become lighter more and more. Gold colour in the Chinese culture also symbolises richness, neutrality, good luck and freedom from worldly cares which l think what everyone deserves after the year we had. I hope that the year 2021 will be the year everything starts returning to normal again.  Prep time 20 mins  Cooking time 20 mins INGREDIENTS: 4 chicken thighs 2 garlic cloves, chopped finely A handful of curry leaves, soaked and soften in hot water 1 tsp coriander powder 1 heaped Tbsp curry powder 1 Tbsp plum sauce  2 Tbsps char siu sauce 45 ml water (with 1/2 tsp corn flour dissolved)  cooking oil 1 small onion, quartered Spring onions, to garnish Salt, to taste Marinade 1 Tbsp light s...

'Siu Mai' dumplings are traditionally filled with pork and prawns.  They are probably the most popular choice of dim sum during the tea session as they are the epitome of Cantonese cuisine and they are truly delightful to savour among the other mini dishes. Prep time 25 mins  Cooking time 10 mins INGREDIENTS (makes ～35): 350 g pork loin or shoulder, cut into small cubes 180 g prawns, diced 3 shiitake mushrooms, rehydrated and diced 1/4 small carrot, finely chopped (as top garnish) 1 tsp neutral oil like vegetable or sunflower 1 Tbsp sesame oil Pork's marinade 1 1/2 Tbsps light soy sauce 3 Tbsps oyster sauce 3 tsps sugar 3 tsps corn flour 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp ground white pepper 3 Tbsps mushroom soaked liquid 1 1/2 tsp mushroom seasoning powder / bouillon METHOD: 1) Cut the pork into 0.5 cm strips and then into small cubes. Soak in water for 10 minutes, then drained and dried them well with kitchen paper. This will ensure that the won ton wrappers do no...

  The first time I tried this dish was in a stall in the city of Kuala Lumpur's (KL) Chinatown over 30 years ago when I was a student studying there. This dish was so unique back then that it was almost like a tourist attraction. Anyone who visited KL then will want to try it before they leave and the mention of 'Claypot Chicken Rice' to any taxi-drivers and they will know where to take you. I believe that, that 'very' first stall which is famous is still going strong to this day. My version mixes all the best bits of ingredients into the rice without any burnt rice crusts at the bottom of the claypot as it does in the original (as how I like it) but it tastes just as flavourful, if not better. Prep time 15 mins  Cooking time 30 mins INGREDIENTS: 3 chicken thighs, boneless and skinless 4 shiitake mushrooms, soaked, drained and halved (reserve mushroom water) 1 chinese air-dried sausage, sliced diagonally 3 garlic cloves, chopped finely 1 tsp grated ginger  2 spring ...

  'Nasi Lemak' is Malaysia's proud national dish which is eaten by many Malaysians on a daily basis. It is fragrant coconut rice, cooked in coconut milk and flavoured by a leaf called 'pandan' or also known as 'screwpine'. Pandan is indigenously grown in many parts of South East Asia and used frequently to add flavour to many Malay cuisines. As a rule, the coconut rice must then be served with sambal (spicy relish), fried anchovies, roast peanuts, cucumber and either a boiled or fried egg. It can also has a meat cooked with spices on the side like fried chicken, beef rendang or seafood. Here, I have the recipe for sambal squid with nasi lemak. Prep time 20 mins  Cooking time 30 mins INGREDIENTS: Coconut Rice 2 rice cooker cups of rice  160 ml coconut milk (small can)  2 pandan/screwpine leaves (if available)  1 ⁄4 tsp salt water, as required  Sambal Squid 4 cloves of garlic  1 red onion, sliced into rings (half to be blended)  1 large tomato, slic...

  HK egg custard tarts have been a classic in the dim sum ritual. Although the Hong Kong-styled egg custard tarts share some resemblance to the British egg custard tarts or the Portugese pasteis de nata, they are not entirely the same in terms of filling and pastry texture.  For example, British egg custard tarts have nutmeg, the Portugese version has cinnamon whereas the Hong Kong ones have neither. The pastry dough is also layered and flaky, unlike the others which are more like a short-crust pastry texture.  Prep time 60 mins  Cooking time 20 mins INGREDIENTS (20 tarts): Filling 3 eggs, beaten  120 g castor sugar  100 ml full-fat milk  200 ml lukewarm water  1 tsp vanilla essence  Water dough 150 g all-purpose flour, sifted  20 g custard powder, sifted  30 g icing sugar, sifted  60 g shortening  2 Tbsps iced cold water  Oil dough 90 g all-purpose flour, sifted  60 g butter, cubed  METHOD: 1) Mix all the i...

Among the many Chinese steamed buns, 'char siu bao buns' are probably the most often enjoyed with a cup of chinese tea, served at many cafes throughout South East Asia and a staple in dim sum restaurants. It has a fluffy, soft exterior texture with a sweet, barbeque roast pork filling on the inside. Growing up, I didn't care much for bao buns but now, it has slowly become one of my firm favourite things to eat. Prep time 50 mins  Cooking time 10 mins INGREDIENTS: Filling 160 g pork, cut into small pieces 1/2 medium onion, finely diced 2 tsps corn starch 60 ml water  2 Tbsps oil Pork marinade 1 Tbsp oyster sauce 1 1/2 Tbsps light soy sauce 1/2 Tbsp Shaoxing wine 2 tsps five spice powder 3 Tbsps sugar 1 Tbsp honey 1/2 tsp dark soy sauce  1/4 tsp ground white pepper  Dough 255 g all-purpose flour  45 g corn flour  2 tsp baking powder  1 1/2 Tbsp oil 30 g sugar  7 g fast-action yeast (1 packet)  155 ml lukewarm water  METHOD: 1) Filling - E ...

Steamed rice rolls which are also known as 'cheong fun' in Cantonese are one of my favourite things to eat. In chinese dim sum restaurants, they have a choice of fillings like roasted char siu pork, beef, prawns or even fried dough (youtiao). Once you have mastered this quick basic recipe to making rice rolls at home, you can fill them with any fillings that you like and have them for lunch or as a snack. The batter is also vegan friendly and you can dabbled them with chilli oil or have a savoury sauce with it. Prep time 15 mins  Cooking time 25 mins INGREDIENTS ( Serves 4) : 120 g rice flour 48 g potato starch  12 g tapioca starch 1 ⁄2 tsp salt  1 1/2 tsp vegetable oil  360 ml water  8 stalks of coriander or spring onions,  chopped  70 g dried shrimps, soaked, drained and chopped   Serving Sauce 1 Tbsp light soy sauce 1/2 Tbsp oyster sauce 2 Tbsps water  1 1/2 tsps castor sugar  1 tsp sesame oil  1 tsp dark soy sauce  2 tsps r...