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Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Bahmi goreng


You'll need

300 gm fresh egg noodles 2 eggs, lightly beaten 60 ml (¼ cup) soy sauce 60 ml (¼ cup) peanut oil 2 cloves garlic, finely chopped 2 chicken thigh fillets, thinly sliced 100 gm pork fillet, thinly sliced 12 green prawns, peeled, veins removed, tails intact 80 gm Chinese cabbage leaves, coarsely torn 3 long red chillies, cut into wedges 4 green onions, thinly sliced diagonally 60 ml (¼ cup) chicken stock 60 ml (¼ cup) kecap manis To serve: fried shallots, kecap manis and chilli sauce

Method

  • 01
  • Cook noodles in boiling water for 1 minute or until just cooked. Drain, refresh in cold running water, drain again and set aside.
  • 02
  • To make omelette rolls, combine eggs and 1 tbsp soy sauce in a bowl and season to taste with sea salt and freshly ground black pepper. Heat 1 tsp oil in a 10cm-diameter frying pan over medium-high heat, add a quarter of the egg mixture, swirl to coat pan, cook for 1 minute or until egg is just set, then transfer to a plate and roll into a cylinder. Repeat with remaining egg mixture.
  • 03
  • Heat remaining oil in a wok or large heavy-based frying pan over medium-high heat, add garlic, pork and chicken and cook for 2-3 minutes. Add prawns, cabbage, chilli, green onion and cook for 2-3 minutes or until prawns just change colour. Add stock, kecap manis, remaining soy sauce and noodles, toss to combine and cook until noodles are warm. Divide among bowls, top with an omelette roll, scatter with fried shallots and serve with kecap manis and chilli sauce passed separately.

Egg noodles
From golden nests of dried noodles to the thick Shanghai variety, egg noodles work hard in dishes across Asia. Fresh hokkien noodles, as the name implies, were invented by the Hokkien Chinese and were swiftly adopted by Malaysia where they’re often used in hawker-style dishes. They’re sold cooked and oiled, either fresh or in vacuum packs. Shanghai noodles are a close cousin to this variety and are generally sold in an uncooked state. They’re famously used in zha jiang mian, noodles topped with a pork and brown bean sauce, which loosely resembles that other popular meat and noodle dish, spaghetti bolognese. Fresh and dried egg noodles are eaten for breakfast, lunch and dinner, dropped into soups or, as here, stir-fried in a take on the Indonesian rice classic, nasi goreng.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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