Make sweet potato and ginger soup by cooking chunks of sweet potato, sliced celery and chunks of pumpkin in plenty of chicken stock with a large knob of sliced ginger. Add curry powder to taste and puree the mixture in a food processor or blender until smooth. Reheat and finish with chopped coriander and a swirl of cream.
Marinate chicken breast fillets in a combo of finely sliced garlic, grated fresh ginger, lemon juice and zest, a splash of soy sauce and drizzle of honey. Roast in a hot oven until tender and serve with boiled rice and choysum tossed with oyster sauce.
Toss halved baby corn in a little oil in a hot wok with finely chopped garlic, sliced ginger, finely chopped lemongrass and green prawns. Add chopped chilli to taste with baby bok choy, and when prawns are just cooked, add a splash of soy sauce and serve with egg noodles.
650g green prawns, shelled, de-veined and coarsely chopped
2cm piece of ginger, peeled and grated
1 red chilli, chopped
4 sprigs coriander, leaves coarsely chopped
250g fresh rice-noodle sheets (at room temperature)
4 tbsp soy sauce
1/2 tsp sesame sauce
4 green onions, finely sliced
Combine prawns, ginger, chilli and coriander in a bowl. Cut rice-noodle sheets into 12 to 14 rectangles, about 12 centimetres by eight centimetres. Put a little of the prawn mixture along the long edge of one rectangle and roll to form a cylinder. Repeat with remaining prawn mixture and noodle sheets. Steam rolls on baking paper in a steamer for three to five minutes just until prawns are cooked. This may need to be done in batches. Combine soy and sesame sauce in a small bowl. Serve warm rolls topped with green onions and sauce.