stir-fried cockle with pineapples

2 tbsp peanut oil

handful curry leaves

2-3 tbsp chilli paste

180g-200g de-shelled cockles, marinated with the juice of one lime right before cooking

150g pineapples pieces

salt, pepper and sugar to taste

1 shot (30ml) rice wine

1 large onion, sliced

handful coriander, chopped

heat the oil in a skillet or wok and fry the curry leaves until fragrant and crunchy. add the chilli paste and saute on high heat until fragrant (be careful, it spatters. if it doesn't, your wok ain't hot enough). now throw in your cockles and pineapples. stir-fry for 2 minutes on high heat, season to taste and deglaze the wok with the wine. cook for a further half minute, stir in the onion and coriander and remove from heat. plate the cockles and sprinkle on some extra coriander for garnish, and flavour of course.

braised vege pasta in tomato curry sauce

serves 2-3

• 1/2 brinjal, cut into large cubes
• oil for deep frying
• 1 tbsps butter
• 1 medium-sized onion, diced
• 2-3 cloves garlic, chopped
• 1 tsp curry powder, mixed with a little water to form a paste
• 1 cup tomato puree
• 2 cups vegetable/ chicken broth
• 1 red capsicum, seeded and sliced lengthwise
• 1/2 chinese napa cabbage, cut into thick slices
• 1 tbsp chopped parsley or basil
• salt and pepper
• parmesan cheese
• 200g pasta, cooked to packet instructions

1. Sprinkle some salt over the brinjal and let sit for about 15 minutes to draw out its moisture, drain.
2. heat some oil in a saucepan. deep fry brinjal for 2-3 minutes; drain on paper towels.
3. remove and leave 1 tbsp of oil in the pan. add the butter and saute the onion and garlic until fragrant.
4. add the curry paste and fry till fragrant, and mix in the tomato puree and broth; bring to boil.
5. add the capsicum and simmer until it is limp, about 10 minutes.
6. add the napa cabbage and reserved brinjal; simmer for another 10 to 15 minutes.
7. season to taste with salt and mix in the chopped herb.
8. serve the braised vegetable over cooked pasta, with a sprinkling of fresh cracked pepper and parmesan cheese shavings.

* i find that drawing the moisture out of brinjal/ eggplant/ aubergine and then deep frying them before braising makes the vegetable (er, technically, botanically it's considered a fruit, specifically a berry. seriously, wiki it.) sweeter in taste and it retains its shape better instead of turning totally mushy during cooking.