Lunch is leftover Nyonya-style chicken curry from the day before. Rather than simply re-heat and serve with rice, I shred the chicken meat and stir-fry with crispy fluffy roti…

There is a crisp air this morning that signals autumn is well underway (down under) and it’s time to switch from fresh, light, zingy salads to more robust, earthy and comforting dishes. For me a big flavoured chicken curry always does the trick. I decide on Nyonya-style as Christopher and I have been talking about our time in Malaysia and of course the food.

In search of pork that has been sustainably and humanely raised, Christopher and I finally made it to Eveleigh market this weekend. I have been looking forward to eating pork again as it has been some time since I cooked my two favourite pork dishes: Tamarind Pork and Slow-cooked Pork Belly.

After a brilliant spell of winter sunshine this weekend, the rain today calls for a slow-cooked stew with minimal effort. I remember a recipe my mother mentioned a few months back which appeals to me now. It is a matter of putting all the ingredients in the pan and letting it simmer. This kind of cooking is ideal when life becomes too busy.

It takes me a little while to grasp that April is autumn rather than spring here. The drop in temperature this week makes the early mornings and evenings decidedly nippy. Salads and stir-fries are no longer substantial and makes me long for slow-cooked curries and stews.

I have been dreaming of eating Shan noodles recently and realises nearly 5 years have passed since we were in Nyaung Shwe. It is time to recreate that memorable dish of noodles in chicken soup and tangy mustard greens. A great winter warmer.

I was delighted to find a recipe written in a Christmas card from our friend, Chris. Gongbao jiding – one of his favourite Chinese dishes, as it was taught to him in China. Inspired to try the authentic version, I cooked Gongbao jiding yesterday and invited Chris for dinner to sample the result.

Satay is a popular street food throughout SE Asia. Small chunks of meat threaded onto bamboo skewers and char grilled over coal or wood fire by the roadside. It is sold by the stick and accompanied with a small plastic bag containing peanut sauce, onion and cucumber slices.

This is my favourite pork dish, robust in flavour and the meat melts in the mouth. Paired with tamarind, the fruity sourness compliments the meat.

The slow-cooking of the onion, garlic and chilli paste give this curry a distinct flavour. Duck and potato are my favourite combination.