rice porridge for breakfast: congee, juk or babur

rice porridge for breakfast: congee, juk or babur

I'm up with the birds this morning, together with Mia, my elderly cat, who meows imperiously at me to be let out the back door and into the garden. (We don't have a cat flap; I act as the cat's personal concierge. It is a thankless but necessary task.) Seconds later the cat is meowing scratchily to be allowed back in. She sinuously scurries in through the small gap that I have opened up, skids to a halt and scolds me with a reproving look that says "Why did you let me outside when it is so cold?" "Hey, you're the one with a fur coat," I say. "I'm the one freezing in my jammies, waiting on you." "And your point?" says the cat haughtily. "Enough of this frivolous conversation. Feed me. Now."

vietnamese chicken noodle soup (pho)

 Vietnamese chicken noodle soup (pho)

That I love Asian noodles I think is probably a given. A Vietnamese-style pho (pronounced "fuh") is one of my favourite meals, especially if I have any leftover roast meat to use up. So if you're thinking ahead to Sunday's roast chicken lunch, think how good Monday's supper will be (particularly if you use the carcass to make a stock).

too hot to cook? zhejiang "drunken" chicken is the solution

Zheijang "drunken" chicken

The only downside of having a kitchen that faces south is that during the hot weather it can approach furnace-like temperatures, despite the fact that I leave the back door open while I am cooking. I find myself either cooking less or cooking things that can be prepared ahead of time, when the temperatures are a bit cooler, either late in the evening or early in the morning.

buffalo wings with blue cheese dip

buffalo wings

About 20 years ago I was seconded to the New York office of the UK company I worked for. I wish I could tell you that I spent my free time enjoying the art galleries and museums, and going to poetry readings. Sadly, I educated myself in low culture, exploring New York's nightlife with considerable enthusiasm. Some of my favourite watering holes sold bar snacks (all the better to make you drink more, not that I needed much encouragement), and one of my favourites was buffalo wings, named for the northern city they are supposed to have originated from.

fragrant and soothing: thai coconut chicken soup (tom kha gai)

Thai coconut chicken soup (tom kha gai)

Tom kha gai is a rich coconut broth infused with galangal (kha), lemongrass and kaffir lime leaves, topped with chicken (gai) and seasoned with fish sauce, tart with lime juice.

a fabulous tangy malaysian curry: kari kapitan

kari kapitan

Kari Kapitan (or Captain's Curry or Ayam Kapitan) is a classic Nyonya recipe from Penang in Malaysia and is the perfect combination of Malay and Chinese influences; every family has its own version, passed down across the generations and often served at big family gatherings and celebrations.

vampire bat wings (with blood dipping sauce)

vampire bat wings with blood dipping sauce

I am sooooo behind with my blogging and have stacks of recipes to post, so forgive me if a load all come at once.

A few weeks ago, a friend asked me to help her cater her small son's birthday party, around the theme of "monsters." I did and the kids seemed to enjoy some truly monstrous creations. By coincidence, Borough Market asked me to fill in for one of the demo chefs who had been forced to pull out of a Halloween-themed cooking demonstration aimed at children. Now I have to admit that I don't have a huge amount of experience of cooking for children. But what I hope I do have is bags of enthusiasm and a tiny bit of creativity.

roast chicken, watercress and nut sandwich

roast chicken, watercress and nut sandwich

I love the combination of salty roasted chicken with peppery watercress. While watercress is often relegated in this country as a garnish, it was very popular in the 1920s and 30s as an elegant sandwich filler. I like that. It speaks of a more gracious time. Although clearly my ladylike tendencies could only go so far. So I've compromised. Here is an elegant sandwich filling in a big chunky ciabatta roll.

malaysian chicken satay

malaysian chicken satay

Campbell Road in downtown Kuala Lumpur in the 1970s was where the best hawker food was. It was where my father and I indulged in our passion for noodles and satay. At 10 cents a stick, you would order batches of five or six sticks at a time or 10 or 12 if feeling a bit hungrier, which would satisfy us until the next week when we could fill our boots again.

nasi goreng (malaysian fried rice)

nasi goreng

It's not often that I turn from mild-mannered cook by day into my foodie crime-fighting alter-ego; righting food wrongs with a wave of my magic feather boa. I am not saying that the feather boa actually works, but I prefer it to a cape and too-tight knickers; to each super hero(ine) their own fashion-sense. It seems to work for me.

devilled chicken livers: a retro party bite

devilled chicken livers

My father worked for a well-known drinks company in the late 1960s and 70s. It seemed to my childish eyes that life was one long party, as my parents always seemed to be entertaining. I realise now that it was all part of the job, but there was clearly a lot of pleasure (well food and wine) involved too. While my mother may have been bored by the drudgery of day-to-day cooking, she was actually a very good cook and loved to cook for these parties. I suspect there was also a little bit of the show-off in her too for she loved putting on a good display of fabulous food, often of the sort that other people could only dream of. (If I tell you that she used to make her own puff pastry, you'll know what I mean!)

mouthwatering velvet chicken and summer vegetable stir fry

velvet chicken

If you have ever wondered why the stir-fried chicken at your local Chinese restaurant is so much more moist and succulent than the version you make at home, the chances are that there is a really simple reason. It's a Chinese cooking technique beautifully known as "velveting".

hallelujah! nigel slater's chicken pho soup and bit of a roast chicken revelation!

Nigel Slater's chicken pho soup

You may have been aware of my recent tribulations when my taste buds took a bit of an involuntary sabbatical. I was beside myself, they hadn't even left a forwarding address. I'm not entirely sure where they went nor what they did. Curses!

I can only hope that they had better have enjoyed themselves and that it was all worth it; (perhaps with the taste bud equivalent of louche living and dancing on the tables) because god knows I was miserable without them!

the meatball magnate's prawn balls with vietnamese noodle soup - random recipe #27

The Bowler's spicy prawn balls with Vietnamese vegetable noodle soup

I feel the same way about books as I do about food - I like to explore, have adventures and I have a huge appetite. Unfortunately, like my waistline, my house is not a Tardis and there is only a finite amount of space for books. It was becoming ridiculous. I had moved house in order to accommodate my growing library. I had to make a very harsh choice and a lot of my books just had to go.

claudia roden's tagine of chicken with preserved lemon and green olives (tagine djaj bi zaytoun wal hamid)

tagine of chicken with preserved lemons, green olives, coriander and parsley

There is something about the intensely savoury and citrusy smell you get when you lift the lid on a large saucepan of chicken stew infused with preserved lemons, Middle Eastern spices and fresh coriander that lifts my spirits in a way that nothing else can. It is both heady and exhilarating. 

While this is another wonderful seasonally warming dish (and a lovely taste of the sun in the depths of winter), it is one that makes a regular appearance at my table, all year around.

greet the new year and encounter happiness: honey and ginger roasted chicken thighs for Chinese New Year

sticky Chinese-style honey and ginger chicken thighs

Chinese New Year begins on 10 February this year. I already know what I'll be cooking. (It's Sunday, so I shall be roasting pork, but in a Chinese style rather than in a more traditional British way). But if you haven't thought about celebrating, but feel like something savoury, succulent, sweet and spicy; where you probably have half of the store cupboard ingredients, then this could be the recipe for you. Roast some chicken thighs in a sweet, sticky marinade of honey, garlic and ginger and say hello to the Year of the Snake.

spice up your life! chicken stewed with berber red spice paste

chicken stewed with Berber red spice paste

I recently had a forgotten treasure returned to me. Some three years ago a friend asked me what cookbook I would recommend for someone who wanted to broaden their cooking horizons but who refused to buy any cookbook that involved television tie-ins or shouty celebrity chefs.

"Well, Nigel Slater and Hugh Fearnley Whittingstall are rather good," I said.

"Are they on television?" He asked plaintively. "Yes," I replied, "but they don't shout". "Then no," my friend said firmly. Well that narrowed things down a lot.

"Not too old-fashioned," he said. "And I want pictures, and a few anecdotes but definitely no shouting. Or models. Or bloody fairy lights!"

something for the weekend? chicken roasted with middle eastern spices

chicken roasted with middle eastern spices

When it's cold outside I drift along in my own little Arabian Nights fantasy. And since this is my fantasy, I am fortunately not draped in diaphanous gauze and chiffon, trying to woo a king with gossamer tales to save my life. I am not averse to a little bit of chiffon, but this fantasy is less I Dream of Jeanie and more This Little Piggy Goes to Market.

I daydream about spice markets, piled high with fragrant and vibrantly coloured treasures. I enjoy the flight of fancy because it gives me yet another opportunity to decide what we’re having for dinner. It's a beautiful reverie!

chicken and chorizo jambalaya

chicken and chorizo jambalaya

If I were to say that in 2013 I shall continue to practice thrift, frugality and economy in the kitchen, preparing well-planned and organised meals, you may well think "well that's very practical and worthy, Kelly, but oh god, how dreary and by the way, didn't you say that last year, and the year before?" . . . and you would be right.

So how about this - in 2013 I will try to delight with delicious suppers and fabulous lunches, convincing everyone of my magical kitchen powers. That sounds more like a real new year's resolution and hopefully I am getting in-touch with my inner-kitchen witch as much as my inner-child.

a formula for happiness: everything-bar-the-kitchen-sink potato cakes

potato and vegetable cakes

Another fabulous way to love your leftovers is by making hearty fried potato and vegetable cakes. I have to confess that if you fry them, then they are not for the calorie-conscious but I'm guessing you're starting that healthy eating regime in 2013.

By combining an equal amount of leftover cooked potato with vegetables, you have a great base for a breakfast with bacon and eggs or a perfect lunch with smoked salmon.

We recently had some with our Balinese-style duck curry, with a little extra curry spicing in the potato mix. But my absolute all-time favourite addition to potato cakes is a healthy dollop of leftover cauliflower cheese.