What do you get when you combine Australian and Chinese-Indonesian food with an extra dash of flair and a spritz of originality? Answer: the super-popular dishes of Lara Lee. Her East and Southeast Asia-spanning recipes are fully loaded and ready to deliver the goods
BY LARA LEE
Cheesy kimchi linguine with gochujang butter
Serves 2 Hands-on time 20 min
“This dish flies the flag for sweet-spicy-salty-umami-fermented flavour. Rich, loud and glossy, it comes together in minutes with storecupboard ingredients, too.”
MAKE IT VEGGIE
Use vegetarian kimchi and hard cheese and you’ve done it – easy!
• 200g dried linguine or spaghetti
• 120g kimchi, roughly chopped
• 30g unsalted butter, cubed
• 40g gochujang
• 2 tsp light soy sauce
• 2 garlic cloves, crushed, or 2 tsp garlic paste
• 2 spring onions, sliced into thin matchsticks
• 1 tbsp sunflower oil
• 2 medium free-range eggs
• 2 tbsp crumbled nori or seaweed flakes
• Lime wedges to serve
• 20g parmesan, finely grated
1 Bring a pan of water to the boil, add the pasta and cook according to the packet instructions (usually 8-12 minutes).
2 While the pasta is cooking, prepare your ingredients. Put the kimchi, butter, gochujang, soy, garlic and half the spring onions in a large, cold non-stick frying pan (don’t worry about mixing it).
3 Drain the pasta, reserving a little of the pasta water. Put the pasta straight into the frying pan with 2 tbsp pasta water over a high heat. Cook, tossing everything together, for about 3 minutes or until warmed through and coated. Remove from the heat and transfer to bowls.
4 To fry the eggs, wipe out the pan. Add the oil on a medium-high heat. Once the oil shimmers, crack the eggs into it. Cook for 2-3 minutes until the whites are partially cooked and the edges are becoming crispy. Turn the heat down to low-medium and cook until the whites are cooked through but the yolk is still runny (or cooked to your liking). Season with a pinch of salt.
5 Top each pasta bowl with the crispy seaweed, the remaining spring onions and the fried eggs. Squeeze a wedge of lime over each bowl. Dust with the grated parmesan and serve with extra lime wedges.
Per serving 781kcals, 28.4g fat (12.3g saturated), 26.8g protein, 98g carbs (18.8g sugars), 2.6g salt, 13.4g fibre
Miso & gochujang butter roast chicken
Serves 4 with sides Hands-on time 15 min Oven time 35-40 min
“Miso and gochujang bring all the sweet-spicy-umami richness you need to this buttery roasted chicken dish. While most marinade recipes take time, the beauty of this recipe is that it requires none, owing to the deep intensity of flavour f
