Prawn pilau

An Indian dish.

Ingredients (serves 4):
2 tbsp korma curry paste
1 small onion, finely chopped
300g basmati rice, rinsed and drained
500ml chicken stock
500g cooked prawns, peeled
1 red chilli, sliced into rings
handful of coriander leaves, chopped
lemon wedges, to serve
2 large tomatoes, chopped

Method:
1. Heat a large wide pan and dry fry the curry paste with the onion for 4-5 minutes until the onion begins to soften.
2. Add the rice to the pan and stir to coat with the curry paste. Add the stock, then bring to a boil.
3. Cover the pan and turn the heat down low. Leave the rice to simmer slowly for 12-15 minutes until the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the prawns, tomatoes and chilli. Cover the pan and leave to stand for 5 minutes.
4. Fluff up the rice grains with a fork. Scatter coriander and serve with lemon wedges.

Tips:
Swap prawns with chicken for chicken pilau instead.

Recipe source: Simply Her magazine (Aug 2006)

Vegetarian bee hoon

Ingredients (serves 4):
Half a packet of bee hoon (rice vermicelli)
3 cloves garlic, chopped
3 tbsp vegetable oil
4 tbsp dark soy sauce
4 tbsp light soy sauce
2 tbsp fish sauce
A handful of coriander, torn
4 sprigs spring onions, chopped
2 red chillies, sliced
1 can FairPrice Chai Charng (斋肠)
1 packet bok choy (or any leafy vegetable), washed
A handful of bean sprouts, tailed and washed
Salt and pepper to taste

Method:
1. Soak the bee hoon in cold water for 30 minutes. Drain and set aside.
2. Heat the oil in a frying pan and then add the garlic and fry till fragrant.
3. Add the bee hoon and fry for 3 minutes; add some water if it starts to get too dry.
4. When the bee hoon starts to get soft, add the dark and light soy sauce and fish sauce. Stir well to combine.
5. Add another cupful of water and fry till the noodles are soft.
6. Taste and add salt and pepper, or more soy sauce if you like.
7. Add the bok choy and fry for 1 minute or until it just wilts.
8. Turn off the flame.
9. Open the can of Chai Charng and pour some of its braising liquid into the noodles. Taste and add more if desired.
10. When ready to eat, transfer the noodles to a plate and arrange the Chai Charng on top. Garnish with coriander, spring onions, bean sprouts and chillies.

Recipe source: Today newspaper