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 1/4 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 sambal, half the rice the vinegar and half the soy sauce to a medium bowl. Add the cucumber, season with salt and pepper and toss to coat. Set aside to pickle.

Crush the peanuts in the unopened sachet using a rolling pin. Halve the pak choi lengthways.

In a small bowl, combine the mayo (see pantry for amount) and remaining sambal. 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 medium-high heat with a drizzle of oil.

Once hot, lay in the pak choi, cut-side down. Season with salt and pepper. Cook for 3-4 mins, then turn over and cook for another 3-4 mins on the other side. The pak choi should be slightly browned and charred.

Reduce the heat to medium, add a splash of water and the remaining soy sauce. Pop a lid (or some foil) on the pan and leave to steam for another 3 mins.