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"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

La mian with pipis and ginger


Noodles and ginger are the perfect building blocks to almost any stir-fry. Pipis are a handsome addition, but even without them this is a tasty, quick noodle fix.

You'll need

50 ml Shaoxing wine 500 gm pipis, soaked in cold water 250 gm fresh la mian noodles 60 ml (¼ cup) peanut oil 30 gm ginger, grated on a microplane 2 garlic cloves, grated on a microplane 4 spring onions, finely chopped, green parts reserved 60 ml (¼ cup) chicken stock 30 ml light soy sauce 1 tbsp dark soy (or kecap manis) 2 tsp Chinkiang vinegar

Method

  • 01
  • Bring Shaoxing wine to the boil in a large saucepan, add pipis, cover and cook, shaking pan occasionally, until they open (3-5 minutes). Drain, reserving cooking liquid, and set aside.
  • 02
  • Bring a large saucepan of water to the boil, add noodles and cook until tender (2-3 minutes). Drain.
  • 03
  • Heat peanut oil in a wok over high heat, add ginger, garlic and spring onion, and stir-fry until fragrant (1-2 minutes). Add drained noodles, chicken stock, soy sauces, vinegar and a pinch of white pepper, and turn noodles to coat with sauce. Add a little reserved pipi liquid to achieve your preferred sauce consistency. Serve scattered with spring onion greens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Nutty amontillado Sherry.

Featured in

May 2014

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