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PREP 20 mins plus standing
1 cup (200g) Vietnamese broken rice
1/4 cup (60ml) peanut oil
1 tbsp julienned ginger
3 garlic cloves, finely sliced
2 eschalots, finely sliced
120g lup cheong (Chinese sausage), sliced
2 birdseye chillies, finely sliced
2 eggs, lightly beaten
100g enoki mushrooms, trimmed, separated
100g oyster mushrooms, halved if large pinch of dashi powder
1 tbsp tamari
1/4 cup coriander leaves lime cheeks, to serve
1 Rinse rice thoroughly under cold running water and drain well. Heat rice, 1 cup water and a pinch of salt in a saucepan on medium. Bring to boil. Reduce heat to low, cover and cook for 15 mins, until rice is tender and liquid is absorbed. Turn off heat and stand for 15 mins. Spread rice over a tray. Cool. Chill for 6 hrs or overnight, until dry.
2 Heat 2 tsp of oil in a wok on medium. Stir-fry ginger, garlic, eschalot, sausage and chilli for 1 min, until lightly browned. Remove from wok.
3 Heat 2 tsp of oil in wok on medium. Cook egg, stirring once, for 1-2 mins, to make an omelette. Remove from wok. Roughly chop.
4 Heat 1 tbsp of oil in wok on high. Stir-fry mushrooms for 1-2 mins, until lightly browned. Remove from wok.
5 Heat remaining oil in wok on high. Add rice and stir-fry for 2-3 mins, until lightly browned. Return sausage mixture and egg to wok. Add dashi and tamari and stir-fry for 30 secs, until heated through.
6 Divide rice mixture between serving bowls and top with mushroom and coriander leaves. Serve with lime cheeks.
1 cup (80g) beansprouts, trimmed
1 bunch gai lan (Chinese broccoli)
2 tbsp peanut oil
3 garlic cloves, finely chopped
1/2 tsp dried chilli flakes, lightly crushed
100g snake beans, trimmed, cut into 8cm lengths
2 tbsp chicken stock
2 tbsp Shaoxing wine (Chinese rice wine) or dry sherry
2 tbsp brown rice vinegar
1 1/2 tbsp white sugar
1 tbsp tamari
750g fresh shrimp rice noodle rolls
1 Lebanese cucumber, cut into wedges lengthways
1 Rinse beansprouts under cold running water and drain well. Set aside.
2 Cut gai lan in half, then cut stems diagonally into 8cm lengths. Cut leaves in half lengthways.
3 Heat oil in a wok on medium. Cook garlic cloves and chilli for 30 secs, until crisp. Remove from heat. Strain oil through a fine sieve into a heatproof bowl. Reserve fried garlic mixture.
4 Return garlic oil to wok and heat on high. Stir-fry gai lan and snake beans for 2-3 mins, until starting to soften. Add stock, rice wine, vinegar, sugar and tamari and stir-fry for 30 secs, until heated through.
5 Place rice noodle rolls in a steamer basket and set over a pan of boiling water. Cover. Steam for 3 mins, until soft and heated through.
6 Place rice noodle rolls in a shallow serving bowl. Top with gai lan mixture, cucumber and beansprouts. Scatter over reserved fried garlic mixture. Serve.
COOK 3hrs 40mins
1 garlic bulb, unpeeled, plus 4 cloves extra, finely chopped
1 large (600g) smoked ham hock
1 fresh bay leaf
6 black peppercorns
2 thyme sprigs
6 cups (1.5L) chicken stock
1/3 cup (80ml) extra virgin olive oil
1/2 small fennel bulb, finely chopped
1/2 onion, finely chopped
1 celery stalk, finely chopped
100g freekeh (roasted green wheat)
2 x 400g cans chopped tomatoes
1 cup (180g) macaroni
1/2 bunch cavolo nero or kale, washed, shredded
1/2 cup (80g) fresh peas
1/2 cup (60g) peeled broad beans
4 slices sourdough bread (optional)
tips- Freekeh is a lovely, slightly chewy green wheat. You can substitute with pearl barley, faro or dried white beans.
• For a cheaper alternative, smoked bacon bones work really well in this soup, producing a delicious stock.
• I love cavolo nero. It’s meaty, dense and full of goodness. Chard or savoy cabbage can be used as a substitute.
• If you don’t have three hours to cook the ham hock, why not try a pressure cooker – the job will be done in a third of the time!
1 Preheat oven to 180C or 160C fan. Wrap garlic bulb in foil. Place on a baking tray and bake for 45 mins, until soft. Cool.
2 Meanwhile, place ham hock, bay leaf, peppercorns and thyme in a large saucepan. Pour over stock and heat on medium until just boiling. Reduce heat to low, cover and simmer for 3 hrs, adding a little water if necessary to keep ham hock covered, until hock is tender. Remove hock and set aside. Strain stock though a fine sieve. Discard solids.
3 Heat 1/4 cup of oil in a clean saucepan on medium. Cook extra garlic, fennel, onion and celery for 2-3 mins, until fragrant. Add freekeh, tomato and strained stock. Simmer for 15 mins, until freekeh is almost tender. Add macaroni and cook for 15 mins, until pasta is tender.
4 Meanwhile, remove meat from bone of hock and roughly chop. Add to soup with cavolo nero, peas and broad beans. Season to taste and simmer for 5 mins, until peas and beans are tender.
5 Meanwhile, preheat a chargrill on high. Cook sourdough for 1 min each side, until toasted. Drizzle with remaining oil. Squeeze roasted garlic from skin and spread over toast.
6 Ladle soup into large serving bowls and serve with garlic toasts.