Welcome to Tiny Table Cooks… – a failsafe stash of recipes set to keep you and your family fed whilst we all stay snug indoors over these somewhat uncertain times. We’ve teamed up with some of the country’s best cooks, bakers and foodies to bring you some tasty inspo, store cupboard saviours and freezable feasts.
Born and raised in Malaysia and currently residing just outside Bath with her husband Andrew and daughter Alexa, chef Ping Coombes has propelled herself from home cook to household name thanks to winning MasterChef back in 2014. When Ping found herself redundant and applied for the tenth series of MasterChef on a whim, she never dreamed that winning the coveted top spot would have lead her to penning her own family cookbook – MALAYSIA and opening Ping’s Pan Asian, a contemporary pan-Asian restaurant and delicatessen at Selfridges Oxford Street and Selfridges Manchester which brings Malaysian flavours to the masses.
Ping Coombe’s Comforting Pork Macaroni from MAYLAYSIA
A few words from Ping… Whenever I’m down or under the weather, my mum makes me this dish. It reminds me of the warmth and comfort this dish brings. It is easy and if you have fresh chicken stock, use that instead.
200g macaroni or gnochetti
300g pork mince
1 1/2 tbs chicken stock powder or 2 chicken stock cubes
Large pinch white pepper
2 tbs light soya sauce
1 tsp sugar
1 1/5 tbs cornflour
4 fat cloves of garlic, finely and evenly chopped as possible
4 tbs vegetable or other flavourless oil
1. Mix the pork with the marinade and set aside in room temperature for 10 minutes.
2. Cook the pasta according to packet instructions. Undercook them slightly. Drain, dress with some vegetable oil and set aside.
3. In a saucepan, place water and chicken stock powder and bring to boil
4. Using a teaspoon, spoon small mixture into hand and roughly shape into a ball. Drop into stock. Repeat until all the pork is gone.
5. Bring to boil and add pasta. Cook for 5 minutes.
6. Meanwhile make the garlic oil. Heat oil in a small pan, add garlic and fry in gentle heat. As soon as garlic turn golden, remove them from heat. Set aside.
7. Divide into 4 bowls and drizzle some garlic oil. Eat in your PJs!
If you whip up a batch of Ping’s macaroni, we’d love to see your dish snaps – upload to Instagram and tag @tinytableofficial alongside the hashtag #tinytablecooks