Fu Rong Dan (egg fuyung)

6 eggs, beaten
25g wood fungus, soaked and shredded
110g minced pork
110g daikon, cut in matchsticks
110g green beans, sliced
2 cups wong bok, shredded
4 spring onions, shredded
1/2 tsp white pepper
1 tbls soy sauce
1 tbls rice wine
2 tsp sesame oil

Heat 2 tbls oil, add pork and stir 2 minutes.
Add wood fungus, daikon, beans, cabbage
and spring onion – stir 3 minutes.
Add pepper, soy sauce, rice wine and sesame oil – stir 1 minute.
Add eggs and flip gently into pieces when set and browned.

Recreated from Zhong Ye Gong, small eatery near Forbidden City – Beijing

Uttapam (South Indian pancake)

‘uttapam mix’ is sold in 500g packets in
Indian grocery stores – MTR brand is good.

160g uttapam mix
1/2 cup yoghurt
1 small onion, sliced
1 tomato, sliced
1 green chilli, chopped
1 bunch coriander leaves, chopped
sambar (see recipe) to serve
coconut chutni (see recipe) to serve

Combine uttapam mix with yoghurt and
about 1 cup water. Add chilli and coriander.
Heat 1/2 tbls oil in non-stick frying pan and
add half the batter to make to make a 1/2 cm
thick uttapam, top with onion and tomato.
Fry until crispy then flip using a plate and fry
until lightly browned. Repeat for second uttapam.
Serve each with a katori of sambar and chutni.

Recreated from Lakshmi Bhavan – Munnar, Kerala

Nariyal ki Chutni (coconut chutney)

1/2 cup grated coconut (fresh or frozen – NOT dessicated)
1 green chilli
1 tsp ginger
1 tbls chana dal, toasted
1/2 tsp urid dal
1/2 tsp mustard seeds
1 dried red chilli, halved
1 sprig curry leaves

Blend coconut, chilli, ginger and chana dal
with 1/4 cup water to a fine paste.
Heat 2 tsp oil and sizzle urid dal, mustard seeds,
dried chilli and curry leaves – mix into paste
and serve immediately OR store in fridge overnight.
Serve with idli or uttapam.

Inspired by every idli wallah across Tamil Nadu.

Sambar (South Indian lentil curry)

1 cup toor dal, soaked overnight
1 tsp turmeric powder
50g tamarind, soaked and strained
250g eggplant, cubed
1 tbls coriander seeds
1/2 tsp peppercorns
3 tsp urid dal
3 tsp chana dal
1 tsp fenugreek seeds
8 dried red chillies
4 tbls dessicated coconut
250g beans/drumstick/okra, trimmed
2 tsp mustard seeds
1/4 tsp asafoetida
3 dry shallots, sliced
2 stalks curry leaves
400g tomatoes, diced
1 tsp garam masala
1 bunch coriander leaves, chopped

Boil dal in 5 cups of fresh water with turmeric until pulpy (1 hour).
Cook eggplant in tamarind water 10 minutes.
Roast and grind coriander, pepper, urid dal, chana dal, fenugreek, chilli and coconut –
add to eggplant with sliced beans, and cooked dal.
Heat 2 tbls oil and sizzle mustard seeds and asafoetida.
Add onion and curry leaves – fry until golden.
Add tomatoes, cook until oil separates then add to sambar – cook 5 minutes.
Add garam masala and coriander leaves.

Inspired by every meals hall and idli wallah across Tamil Nadu.

Shahi Paneer (cheese masala)

250-300g paneer
1 small onion, sliced
4 cloves garlic, pounded
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp chilli powder
1 tbls tomato paste
4 small tomatoes, pureed
1 tsp sugar
1/4 cup ghee (don’t skimp)

Heat 2 tbls oil and fry onion and garlic until golden.
Add ground spices and saute until fragrant – 30 seconds.
Add tomato paste then tomatoes – cook until oil separates.
Add sugar and crumble in paneer-  heat through.
Add ghee – cook 5 minutes.

Inspired by village eatery in Nahan, Himachal Pradesh.

Suan La Qie Zi (sour and spicy eggplant)

1 tbls soy sauce
1 tbls black rice vinegar
1 tbls rice wine
1 tsp sugar
1 tbls water
2 tsp cornflour
2 Asian eggplants, roll cut
3 long red chillies, sliced
2 cloves garlic, chopped
1 tbls ginger, chopped
2 spring onions, sliced
1 tbls chilli bean paste

Combine first 6 ingredients together – set aside.
Heat 2-3 tbls oil and fry eggplant until soft – push aside.
Add chilli, garlic, ginger and spring onion whites –
stir until fragrant.
Add chilli bean paste, stir 1 minute then mix in eggplants.
Add sauce mix, stir until well combined. Add spring onion greens to serve.

Inspired by vegetarian canteen at Baoguang Si, Chengdu – Sichuan

La Bai Cai (spicy stir-fried cabbage)

4cm ginger, shredded
4 long red chillies, sliced
1/4 tsp Sichuan peppercorns
300g wong bok, roughly chopped
2 tsp sugar
2 tsp black rice vinegar
2 tsp soy sauce
1/4 tsp sesame oil

Heat 2 tbls oil and fry ginger, chillies and
peppercorns until fragrant.
Add cabbage – stir until wilted with golden edges.
Add sugar, vinegar and soy sauce – sir until combined.
Add sesame oil and serve immediately.

Recipe from home kitchen in Shuzheng village, Juizhaigou NP – Sichuan

Mooli Ka Raita (radish raita)

100g mooli (daikon radish), grated
ground black pepper
1/2 tsp mustard seeds
1/2 tsp cumin seeds
5 tbls yoghurt

Combine mooli, salt to taste and pepper.
Heat 1 tsp oil and sizzle mustard and cumin seeds
– pour over mooli. Add yoghurt and mix well.

Inspired by thali meal at RRR Restaurant, Mysore – Karnataka.

Sambal Telur (spicy eggs)

2 or 3 eggs, boiled and shelled
1 Asian shallot, sliced
1 clove garlic, crushed
1 tsp ginger, crushed
2 red chillies, sliced
1/2 tsp trasi powder (toasted shrimp paste)
1 tomato, chopped
1 tsp vinegar
1 tsp palm sugar
1 tbls soy sauce

Heat 2 tbls oil and fry shallot, garlic, ginger and chillies until
golden. Add trasi – mix well. Add tomato – cook until pulpy.
Add vinegar, sugar, soy sauce and 1/2 cup water –
simmer until thick and smooth.
Add eggs and heat through. Halve eggs to serve.

Inspired by ‘nasi campur’ at Warung Wardani, Denpasar – Bali

Gaeng Daeng (red curry paste)

8 large dried red chillies
1/2 tsp salt
3 coriander roots
2 tbls lemongrass, chopped
4 Asian shallots
6 cloves garlic
2 tsp galangal powder
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp ground white pepper
2 tsp gapi (shrimp paste)
rind of half a kaffir lime

Soak chillies in water several hours until soft – drain.
Pound or puree all ingredients together until
they form a smooth paste. Makes about 7 tbls.
Keep for 2 weeks in fridge or 6 months in freezer.

Inspired by paste vendors in Municipal Market, Trang – Southern Thailand