Masak Masak Ala Emak

  Hot and sour prawn broth You’ll want to eat this hot and sour soup every night. If you’re feeling hungry, add a serving of ready-to-wok noodles. Ingredients 75g/3oz frozen raw king prawns 300ml/10½fl oz vegetable stock, made with ½ stock cube 1 spring onion, chopped 1 red chilli, finely sliced 4 button mushrooms, thinly sliced ½ lime, juice only 1 tbsp fish sauce 1 tsp brown sugar (demarara is good) small bunch coriander, leaves picked How-to-videos Method Soak the frozen prawns in a deep bowl of cold water to defrost for 10 minutes. Meanwhile, place the stock in a saucepan and bring to the boil. Add the chilli, mushrooms, lime juice, fish sauce, sugar and the white parts of the spring onion. Bring back to the boil, then reduce the heat and simmer for 1 minute. Drain the prawns and add to the stock. Simmer for another 2 minutes, until the prawns turn pink and are cooked all the way through. Pour the soup into a deep bowl and stir in the green parts of the spring onion and the coriand

  Irish rarebit Take cheese on toast up a level with this stout and mustard rarebit mix. Keeps in the fridge for up to five days. Ingredients 150ml/5fl oz whole milk 1½ tbsp plain flour 400g/14oz Irish cheddar cheese, grated 160g/6oz breadcrumbs 1 tsp English mustard powder 120ml/4fl oz stout 2 free-range eggs, yolks only 4 spring onions, finely chopped 6 slices toasted soda bread Method Warm the milk in a saucepan and whisk in the flour. Keep stirring and bring to the boil. Reduce the heat to a simmer. The milk should thicken slightly. Add the cheese and stir over a low heat until it has melted. Add the breadcrumbs, mustard and stout. Continue stirring until the mixture comes together, it should leave the sides of the pan. Remove from the heat and tip into a bowl, leave to cool slightly. Once cooled add the egg yolks and beat vigorously with a wooden spoon until the egg is thoroughly mixed in. Add the chopped spring onions. Spread the rarebit on toasted soda bread and place under a ho

  Chicken tostadas Use up leftover tortillas and roast chicken in this easy homemade chicken tostada recipe. Ingredients 6 small corn tortillas olive oil, for brushing 400g tin refried beans ¾ tsp ancho chilli powder or chipotle paste ½ tsp ground cumin ¼ tsp garlic granules 2 ripe avocados 1 tbsp fresh lime juice handful fresh coriander, finely chopped 250g/9oz roast chicken, shredded salt and freshly ground black pepper For the pico de gallo 2 large ripe tomatoes, deseeded and finely chopped ½ onion, finely chopped handful fresh coriander, roughly chopped 1 jalapeno chilli, finely chopped (optional) 1 lime, juice only To serve shredded iceberg or romaine lettuce jalpeno chillies in brine 125g/4½oz Cheddar, grated soured cream Method Brush both sides of the tortillas lightly with oil. Cook on a griddle pan for 2 minutes on each side, or until crisp and golden. In a small saucepan, mix together the refried beans, chilli powder, cumin and garlic granules and season with salt. Cook over

  Pizza on toast Cheese on toast meets pizza in this easy peasy cheesy recipe – add whatever toppings take your fancy. Ingredients 1 thick slice white or brown bread 2 tbsp pasta sauce, pizza topping, tomato salsa or passata thinly sliced chorizo, salami, ham, mushrooms or roasted peppers, sun-dried tomatoes, olives, jalapeños 30g/1oz cheese, such as grated Cheddar, ready-grated mozzarella, or a mixture Method Preheat the grill to a medium-high setting. Place the bread on a baking tray or grill pan and grill on one side until lightly toasted. Turn the bread over and spread with the tomato sauce and top with the chorizo, mushrooms, or any other topping. Sprinkle with the cheese. Return to the grill for a further 2–3 minutes, or until the cheese melts and the toppings are hot.

  Pea soup with pancetta Nigel Slater makes his simple pea soup recipe next-level with crisp, fried pancetta. So simple, but classy enough to serve as a dinner party starter.