Dairy free Archives

Beef recipes

Noxolo’s Beef Curry

1 hour

Dip recipes

Gakayat bandura

15 minutes

Chicken recipes

Chicken wings with spiced lettuce wedges

50 minutes

Asian recipes

Crispy satay rolls

25 minutes

Hot drink

Turmeric latte

10 minutes

Pastry recipes

Easy rough-puff pastry

25 minutes

Coconut recipes

Coconut sago pudding with Swiss meringue

25 minutes

Bread recipes

Spicy potato-and-pea parathas

20 minutes

Asian recipes

Khai jiao

10 minutes

Khai jiao

Serves 1 adult and a toddler

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 free-range eggs
1⁄2 t fish sauce
1⁄2 cup oil
Jasmine rice, for serving
Sriracha sauce, for serving
Spring onions, thinly sliced, to garnish

Method

Scramble the eggs and fish sauce using a fork, in deep circular motions to aerate the mixture.
Heat the oil until it is extremely hot in a wok or small saucepan. Drop a small amount of egg into the bubbling oil – if it immediately fluffs up and spins around the surface of the oil, you know you’re ready to go.
Aerate the egg mixture until the last minute, then pour it into the hot oil and allow it to puff up. Fry for 30–45 seconds, then turn carefully and fry for a further 30–45 seconds. Remove from the oil and place on a pile of kitchen paper to get rid of the excess oil before serving on a bowl of jasmine rice with a squirt or two of sriracha sauce. Garnish with spring onions.

Cook's note: Some mornings are French, others Turkish, and sometimes an egg requires only mascarpone to make it Italian. But we save the khai jiao for weekends when we dream of golden buddhas.

Discover more breakfast recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Smoky maple-espresso baked beans

Fish tacos with one-minute lime mayonnaise and pink grapefruit

Chicken and tenderstem broccoli with rice noodles

Noxolo’s Beef Curry

Gakayat bandura

Chicken wings with spiced lettuce wedges

Crispy satay rolls

Turmeric latte

Easy rough-puff pastry

Coconut sago pudding with Swiss meringue

Spicy potato-and-pea parathas

Khai jiao

Khai jiao

Ingredients

Method