The damp and wet week that was Chinese New Year went out with a half hearted bang on Thursday. For those of us who stayed in town it was all downhill from the moment the fireworks finished because apart from one day out of the seven, it rained every single day.
Apart from Sunday when it tried to snow. I know. It looks like a normal polluted day but it was snow. See, there’s even drops on the camera to prove it.
Thankfully I did make it out on the one nice day with my neighbour Oscar who you may remember took us out to Thames Town where we witnessed a lot of wedding photographs being taken. After lunch at Din Tai Fung in Xintiandi, I offered to return the favour and walk him around the Old Town. According to his FitBit we ended up walking nearly 8km so I’m pretty confident we walked off every single one of those dumplings.
The streets were empty but it was unseasonably warm and locals were just sitting out on the streets and chilling. This lady started telling her dog to look at me whilst I took a photo.
Actually berating her dog is probably a better description of what was occurring.
This guy was rocking the comb-over look.
And this dude rocked the nappy and split pants look.
Meanwhile back home when I wasn’t busy with my new project
I was looking at this month’s Cookbook Guru and I was a little mystified.
Having never heard of Charmaine Solomon before I did a bit of googling and came to decision I’m probably the only person in the world who hasn’t. The author of 31 cookbooks, Charmaine has been called the “Queen of Asian Cooking in Australia” and her Complete Asian Cookbook apparently is a go-to in kitchens around the world. Apart from mine…
I imagine when the book first came out in 1976 it was probably the first time anyone had heard of many of the ingredients. Who would have holidayed in Thailand or India let alone cooked recipes from those far flung exotic countries? The ingredients we now all take for granted weren’t always so readily available.
For the last two challenges I have made time consuming soup so I decided to go for something quick and easy and since I’m still home alone, something I could make in small quantities. What could be easier to quicker than scrambled eggs? Absolutely nothing. I (surprise, surprise) made a couple of changes :
- Charmaine’s recipe serves 4-6 so I changed the quantities to serve 1. You can find the original recipe here
- I added the coriander after the whisked eggs so it didn’t cook through and was still ‘fresh’
- I used coconut milk instead of dairy milk as I rarely have milk in the fridge. The can of coconut milk came in handy for the batch of Not Quite Nigella’s paleo naan breads. I halved the quantities and used cornflour instead of tapioca flour.
Parsi eggs with paleo naan bread
Paleo naan bread (makes 5 thin crispy breads)
- 1/2 cup creamy part of coconut milk
- 1/2 cup almond meal/flour
- 1/2 cup cornflour
- oil for frying if not using a non-stick pan
Parsi scrambled eggs (akoori)
- 2 eggs
- 2 tbsp thin coconut milk or diary milk the bit under the cream when you open the can
- good grind each of salt and pepper
- 1/8 tsp ground cumin
- salt & pepper
- 1 tsp olive oil/ coconut oil
- 2 spring onions thinly sliced
- 1/2 small red chilli seeded and chopped
- 1/8 tsp grated ginger and juice
- 1/4 tsp ground turmeric
- 4 cherry tomatoes quartered
- enough coriander to taste I like lots, roughly chopped
Paleo naan bread
Mix the milk and flours together and pour into a jug. If the mixture turns solid (like mine did because I left it for an hour) don't panic. See notes!
Heat a frying pan on a medium heat and add the oil if you are using a non stick pan
Pour the batter in - remember if you are making a large thick naan it can take up 8 minutes to cook. I go for pancake size and thickness and set the timer at 2 minutes each side.
When the bottom is crispy and slightly toasted, turnover.
Makes 5-6 so keep warm whilst you are finishing the batter.
Parsi scrambled eggs
Combine eggs and milk with cumin, salt and pepper in a bowl.
Heat oil in a small frying pan over a low heat. Add spring onion, chilli and ginger with juice and turmeric and cook for a couple of minutes until onion is soft.
Add tomato and stir everything together for another minute.
Stir in the egg mixture and stir and lift the eggs as they begin to set on the base of the pan. Mix and cook until the eggs are a creamy consistency.
Serve with naan bread.
Recipe NotesIf you leave the batter and it looks like it's turned into glue don't panic.
Instead of pouring, heat up the frying pan and take off direct heat.
Take a tablespoon of the batter and place it in the hot frying pan, swirling the batter around as the coconut cream melts.
If there are any gaps or the edges are thin go ahead and dollop a bit more of the batter on top and remember to tip the frying pan around as the batter melts.
Return frying pan to direct heat and continue to cook as per recipe
Verdict? I really liked the addition of ginger and next time would add a lot more – maybe as much as a teaspoon. I might also remember the cumin next time too….
After a beast of a spin class it was great to come home and have a healthy breakfast and with a can of coconut water on the side to rehydrate I was feeling very virtuous.
I’m planning on making a recipe from the Cambodia section this week and there’s already a couple of recipes up on Cookbook Guru if you need any more inspiration to join in the fun. Thanks to Leah from Sharing the Food We Love for taking the time to host this monthly challenge.
Do you have a favourite recipe from the book?
PS if the formatting is strange on this post it’s because a little knowledge (me) in the wrong hands (me, again) can be dangerous…