Whole roasted char siu cauliflower
This recipe was born some time during lockdown. At that time I realised if I’m to eat seasonally, there will be an abundance of the same vegetable in my garden. Hence the creation of char siu-flavoured cauliflower, which gave me one more exciting way to serve this brassica when I had a glut. Packed with the flavours of a great char siu, it’s seriously delicious and a joy to eat. Presenting a whole cauliflower in its glorious roasted splendour is increasingly popular and also a visual treat.
Red fermented beancurd is a funky ingredient sold in jars. It’s called nam yue in Cantonese and can be found at most Asian grocers.
Serves 2-4
1 tbsp salt
1 cauliflower (about 500g), leaves removed
Neutral oil, for drizzling
Spring onions, thinly sliced, to serve
Steamed rice, to serve
For the marinade
2 garlic cloves, chopped
1 tbsp light soy sauce
1½ tsp dark soy sauce
½ tsp white pepper
1 tbsp hoisin sauce
2 cubes red fermented beancurd, mashed
½ tsp Chinese five-spice powder
1 tbsp honey or maltose, or to taste
1 tbsp mei kuei lu chiew (rose dew cooking wine) or brandy
Few drops of red food colouring (optional)
Heat the oven to 240C/220C fan. Fill a large pot two-thirds full with water and bring to the boil. Add a tablespoon of salt and submerge the cauliflower, leaving it to simmer for 10 to 12 minutes until just tender but not overcooked.
Meanwhile, blitz the marinade ingredients together with a stick blender until smooth.
Drain the cauliflower and pat dry. Transfer to a baking tray and smear the marinade all over it (if you like, you can reserve a little to pour over it at the end), then drizzle with oil. Place the cauliflower in the oven and roast for 10 minutes, then reduce the heat to 180C/160 fan and cook, brushing now and then with excess marinade, for another 20 to 30 minutes until beautifully caramelised and crisp. Remove from the oven and cool for five minutes, then top with spring onion and serve with steamed rice.
Crisp lemongrass tofu
This will convert the firmest of tofu sceptics. From Vietnam, this strikingly beautiful dish is all about textures and flavours: crisp tofu and bright tropical hits of lemongrass, ginger and herbs such as wild betel leaves, coriander and Thai basil. A departure from the ubiquitous fish sauce, which is often used in Vietnamese cooking, soy sauce not only adds flavour but is fabulous for vegetarians.
Serves 4-6
2 lemongrass stalks (white part only), finely chopped
2 tbsp light soy sauce
2 bird’s-eye chillies, minced
½ tsp ground turmeric
1 tsp caster sugar, or to taste
400g firm tofu, drained, patted dry and cut into 3cm cubes
80ml neutral oil (⅓ cup)
1 small onion, thinly sliced
2 garlic cloves, minced
2 thin slices of ginger, finely chopped into strips
Dash of water or chicken stock (optional)
Salt and white pepper, to taste
50g roasted peanuts or pine nuts, chopped (⅓ cup)
10–15 betel leaves, shredded, or 10g Thai basil or coriander (¾ cup)
Steamed rice, to serve
Combine lemongrass, soy sauce, chillies, turmeric and sugar in a bowl. Stir well, add tofu, toss gently to coat and leave to marinate for 30 minutes.
Heat half the oil in a nonstick frying pan or well-treated wok over medium-high heat. Add the onion, garlic and ginger and stir-fry until aromatic and softened but not burnt (about one minute). Transfer to a plate.
Add the remaining oil to the pan and reduce the heat to medium. Carefully add the tofu (it will spit) and fry, turning, until the cubes are golden all over (four to five minutes). Return the onion mixture to the pan and cook, stirring occasionally, for another two to three minutes, adding a little water or stock if it’s cooking too quickly. Check seasoning, adjusting to taste, then add the nuts and betel leaves, tossing them through just before dishing. Serve with steamed rice.
Asparagus, wombok and shiitake stir-fry
A lovely, simple and quick stir-fry with different textures, including soft leafy greens, such as wombok and bok choy, silky shiitake mushrooms and crunchy asparagus and carrot. Vegetarian oyster sauce is a great option in this dish, too. You can use any vegetables you like, including zucchini, capsicum, green tomatoes and any leafy green of your choice such as silverbeet or spinach. I even use cabbage and lettuce from the garden!
Serves 6
200g carrots, thinly sliced on the diagonal
2 tbsp neutral oil
1 large red shallot, finely sliced
2 tsp finely chopped ginger
1 large garlic clove, finely chopped
200g asparagus or bamboo shoots, sliced diagonally at 4cm intervals
150g fresh shiitake mushrooms, sliced
2–3 tbsp water or chicken stock
250g wombok, shredded
200g bok choy, shredded
1 tsp light soy sauce
1 tbsp oyster sauce, or vegetarian oyster sauce (see above)
1 tsp caster sugar
1 tbsp shaoxing wine
Salt and white pepper, to taste
1 tsp sesame oil
Pour a litre (four cups) of water into a wok and bring to the boil. Blanch the carrots for 30 seconds, refresh in iced water, then drain. Tip the water out of the wok and return to high heat.
Once the wok is smoking, add the neutral oil, swirl once or twice, then add the shallot and ginger and stir-fry for 15 seconds before adding the garlic and tossing for another 15 seconds or so.
Add the asparagus, shiitake mushroom and blanched carrot, stir-fry for 30 seconds, then add the water or stock and simmer for one to two minutes until reduced. Add the wombok and bok choy followed by the soy sauce, oyster sauce, sugar and shaoxing and stir-fry for another two to three minutes until the leafy vegetables are wilted. Sprinkle with salt and pepper to taste, add sesame oil and give it all a brief stir before serving.