Pumpkin Tofu Laksa

Laksa is a noodle soup found in Malaysia and Singapore. To my unknowing mind it seemed a cross between a pho and Thai curry, but nonetheless a successful, filling, warming autumn dish.

250 g peeled de-seeded butternut squash or pumpkin cut into 1cm cubes
300 g tofu, dried and cut into large triangles
800ml Coconut milk (I used 400 ml coc. milk and 400ml soy milk)
4 tbsp light Soy sauce
2 tsp sugar
150g rice noodles (vermicelli style)

Garnishes
150g bean sprouts
1 medium tomato, cut into wedges
1/4 cucumber, quartered and sliced
coriander
mint leaves

Spice Paste
2 garlic cloves, chopped
2 red chillies, deseeded and coarsely chopped
5cm ginger, peeled and grated
1 small onion, chopped
1/4 teaspoon curry powder
4 kaffir lime leaves, chopped

1. Make the spice paste by putting the ingredients into a blender with a few teaspoons of water and blending until very smooth
2. Put the squash into a saucepan with 500ml salted water and boil for about 10 minutes (until tender). Save the water!
3. Heat 2 tbsp oil in a wok or deep frying pan and fry the tofu until golden brown. Remove and drain on paper.
4. Add the spice paste to the pan and fry for two minutes. Add the sugar and soy sauce, followed by the coconut milk and squash water.
5. Bring to a boil and add the tofu and pumpkin. Simmer for 10 minutes.
6. Meanwhile put the rice noodles in a heatproof bowl and pour boiling water over them. Rest for 5 minutes, then drain.
7. To serve, Each bowl should get a handful of noodles, 2 big triangles of tofu, and squash in broth to cover. Add garnishes to your own taste at the table.

Omelette Stir-fry

Recently I've become obsessed with omelette as a protein addition to stir-fries and noodle dishes. It's a little touch of yummy, a smattering of protein, another way to use eggs, which may be something like a perfect food (self-contained, versatile, nutritionally valid, sweet or savoury...). I'm going to post two similar recipes using the same technique. Last night, having found some beautiful baby bak choi, I made

Bak Choi and Omelette with Udon Noodles

Use 1 bundle of noodles for 2 people; recipe makes 4 servings
2 bundles of udon noodles, cooked til al dente
3 small heads bak choi, washed and julienned
1 onion chopped
3 cloves garlic
1 bell pepper, chopped
2 eggs, whisked with a dash Sriracha (or other chilli sauce) and dash salt

Sauce;
3 T sesame oil
3 T soy sauce
1 t fish sauce (optional)
2 T honey
1 t ginger, chopped finely

1. Heat 1t vegetable oil and cook omelette. Keep on a plate when cooked
2. Add a splash more oil and cook the onion and garlic until lightly browned
3. Add the pepper  and saute for a minute
4. Add the bok choi and sauce and cover
5. Slice the omelette and add once the bok choi has softened
6. Toss with the noodles and serve

Fried Rice with Omelette
Excellent hot or cold

Cook 2 cups Brown Rice with 3 1/2 cups water on a low heat until rice is tender

In a pan, make the same omelette and slice when cool enough to handle
Add to the pan vegetables of your choice (onion, garlic, cabbage, carrots, broccoli, zucchini, mung bean sprouts) and saute until tender
Add the (same) sauce, the cooked rice and the sliced omelette. Toss and serve.