Singaporean Style Aubergine Achar

Pop a deep saucepan (with a tight-fitting lid) on medium heat with the oil (see pantry for amount).

When the oil is hot, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min.

Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. 

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

Add the sugar for the pickle (see pantry for amount), half the rice the vinegar and half the soy sauce to a medium bowl. Add the cucumber, season with salt and pepper, toss to coat. Set aside for later.

Crush the peanuts in the unopened sachet using a rolling pin. Trim the pak choi, then separate the leaves.

In a small bowl, combine the mayo (see pantry for amount) and the sambal paste. Mix well.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the mustard seeds, ginger puree, Indonesian style spice mix and remaining garlic. Stir-fry until fragrant, 1 min.

Add the sugar for the sauce (see pantry for amount) and remaining rice vinegar. Simmer until the sugar dissolves and the vinegar has evaporated, 1-2 mins.

Transfer your curry paste to a large bowl. Wipe out the pan.

Return the (now empty) frying pan to high heat with a drizzle of oil.

Add the pak choi and stir-fry until just soft, 3-4 mins.

Add the remaining soy sauce and stir well to combine. Remove from the heat.