This ginger, shallot and chilli sauce is another great fridge staple, from a book called Chow Down and Chill Out by NZ food writer Jennifer Yee. It makes pretty much anything taste Asian in an instant.
I use it to make the omelettes below (from the same book) and as a base for stir-fries. She also suggests using it as a base for marinades. Mighty useful to have on standby then if you’re getting fired up for the barbecue season.
1/2 cup peanut oil
1 teaspoon sesame oil
3/4 cup finely chopped ginger
4 red chillies, seeded and sliced
2 teaspoons salt
Heat the oils in a small saucepan until hot. Add the ginger, shallots, chilli and salt, reduce the heat and cook until the shallots are translucent. Do not brown. Remove from the heat and allow to cool before packing into a clean jar. It’ll keep sealed and refrigerated for up to three months.
Makes 1 cup.
Asian-style baby omelettes
This is what I’m talking about. Solo dining in a flash. The recipe makes three of the frittery little critters, just right for one person, with some Chinese greens on the side.
2 fresh eggs
2 tablespoons ginger, shallot and chilli sauce (see the previous post)
1 teaspoon peanut oil or olive oil
1/2 cup chopped chives
Whisk together the eggs and ginger, shallot and chilli sauce.
Heat the oil and toss the chives in it until just wilted. Pour in the egg mixture and tilt the pan to coat. Lift the edges of the omelette as it cooks to allow uncooked the egg to seep underneath.
When it’s just beginning to set, use a spatula to divide the mixture into three smaller omelettes or wedges and flip over to cook the other side.
chive and coriander fried rice
ingreds for one person:
1 teaspoon peanut oil
1 tablespoon ginger, shallot and chilli sauce
1 1/2 cups cold cooked rice
1/4 cup chopped chives
1 teaspoon light soya sauce
1/4 cup coarsely chopped coriander
Heat the oil in a wok until hot. Add your dose of mother’s little helper(aka the ginger, shallot and chilli sauce), rice and chives. Toss to mix and stir fry until it’s good and hot all the way through.
Sprinkle the soya sauce over and stir it in. Push the rice to the sides of the pan, making a well in the centre. Break in the egg and stir to slightly blend the white with the yolk.
Fold through the rice mixture and toss until the egg is just cooked. Mix the coriander through and serve in a large deep bowl.