麻豆约拍

by Jonathan Phang

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Ingredients

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1kg Butternut squash, peeled and chopped into 1陆 chunks

1tbsp vegetable or light olive oil

1tbsp butter

400g coconut milk (thick and creamy)

1 onion (finely diced)

3 cloves of garlic (finely grated)

2 inch square fresh ginger (finely grated)

1 litre vegetable stock

1 tsp salt

陆 tsp ground black pepper

1 tsp dried thyme

1 tsp ground cumin

1 tsp coriander

1 tsp sweet paprika

Finely chopped coriander for garnish

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Method

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Heat the oil in a large deep heavy bottomed saucepan over a medium heat. Add the butter, stir and melt gently.

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Sweat the onions down and then add the garlic and ginger. Cook for 1 minute.

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Stir in the butternut squash and coat well with the onions, garlic and ginger. Season with salt and ground black pepper. Add thyme, ground cumin ground coriander and sweet paprika. Cook out for 1 minute.

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Pour over the stock, cover the saucepan with a lid and simmer until the butternut squash starts to breakdown.

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Add the coconut milk and continue to simmer for five minutes. The squash by now should be fully broken down and the soup will have a slightly rustic texture (if you prefer a smoother soup now is the time to pulse with a hand-held processor).

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Finally, garnish with the chopped coriander.

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by Jonathan Phang

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Ingredients

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Rice Noodles

Shallots

Garlic

Chilli

Chicken Breast - Sliced

Chopped roasted peanuts

Pickled radish

Chives

Coriander

Fresh lime

Tofu

Beansprouts

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Sauce:

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2tsp tamarind paste

2tbsp fish sauce

2tbsp fresh lime juice

2tbsp palm sugar

3tsp chilli sauce

1tbsp soy sauce

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Method

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Blend all the sauce ingredients over a saucepan

Fry the tofu separately to your liking

Soak the rice noodles

Prepare some scrambled eggs

Mix the onions chilli and garlic and cook down for a couple of minutes

Add the chicken, beansprouts and tofu to the mix

Garnish to taste

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