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There’s a meal in Singapore called ‘scissors-cut rice’, a selection of dishes piled high over a plate of lovely fluffy rice and topped with curry sauce,” says chef Jeremy Pang. “Originating from Hainanese Chinese descendants, the dish can be seen as a cross between a Malaysian nasi lemak and a Japanese katsu curry.” Curry sauce and rice Serves: 2 Ingredients: 2 cups of jasmine rice 2 cups of water 1 onion, finely diced ½ thumb-sized piece of ginger, peeled and finely chopped 2 garlic cloves, finely chopped 3 green chillies, pierced with the tip of your knife 1 potato, peeled and cut into 5cm chunks 300ml chicken stock 200g okra (swapsies: green beans), cut into 3-4cm lengths Vegetable oil For the sauce: 150ml coconut milk 1 tbsp sambal (swapsies: chilli bean sauce/toban jiang) 1 tbsp light soy sauce ½ tsp salt For the spices: 2 star anise 1 cinnamon stick 1½ tbsp curry powder Method: 1. Wash the rice at least three times. Place in a bowl and run under cold water, gently moving the rice grains between the tips of your fingers. Pour the rice through a sieve in between each wash, until the water runs clear. Sieve one last time and set aside. 2. Mix the sauce ingredients together in a jug. 3. Build your wok clock: start at 12 o’clock with the rice, followed by the onion, ginger and garlic, the spices, green chillies, potato, the sauce, chicken stock and lastly the okra. 4. Place the rice in a saucepan with the measured water. Cover with a tight-fitting lid, place on a medium-high heat and bring to a vigorous boil. Then reduce the heat to low and simmer with the lid on for 12-15 minutes until the liquid has evaporated to the point where you start to see air pockets form in between some of the rice grains. Replace the lid, turn the heat off and leave the rice to sit for another 15 minutes or so until ready to serve. 5. Once the rice is cooking, heat one to two tablespoons of vegetable oil in a saucepan to a medium heat, add the onion and fry for two to three minutes. Add the ginger and garlic and fry for a minute or so. Then add all the spices together, the green chillies and potato in turn, frying for about a minute after each addition. Pour in a quarter of the sauce and bring to a vigorous boil. Add another quarter of the sauce and again bring to a boil, then repeat this process until all the sauce has been added. Bring to a boil once again, pour in the chicken stock and cook on a medium heat for 20 minutes. Then add the okra and cook for five to 10 minutes before serving with the rice. ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (Hamlyn, £22). Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with The chef who hated food as a child Who knew a simple flan could be so well-travelled? How to make Thai favourite lemongrass chicken stir-fry

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A bisexual OnlyFans model has revealed that she only sleeps with women out of respect for her fiancé – but insists she’s not being unfaithful. Karlee Grey, who has 1.65 million followers across Twitter and Instagram (@foreverkarleegrey ) has made a small fortune from the adult site, pulling in over six figures a year. And she’s made it a rule to only make content solo or with other women. The 29-year-old, who has been with her 33-year-old male fiancé, [not named at case study’s request] for six years, actually attributes her racy career to creating a healthier relationship between them. Sign up to our free Indy100 weekly newsletter Her partner even helps out with the model’s OnlyFans page since she joined in 2019, often taking photos and videos of her. "I only work with women and he's completely fine with that," Karlee told Jam Prime. "If anything, it's elevated us and made us explore a little bit more. "He even helps me sometimes with point-of-view filming, and he's my photographer, he takes my photos and edits a lot of my work – he's part of my team.” Karlee, who lives in California, US, says the pair avoid any jealous feelings about her work by making more time to get intimate together. For the couple, the conversation about sleeping solely with women happened naturally after her feelings for him deepened. She said: "There wasn't like a specific way that it was navigated, I personally didn't want to share my body with another male anymore. "Once I started loving someone so deeply, I just felt like I couldn't do that but with women, I'm always going to be attracted to them. "I don't know if I would ever necessarily date women relationship-wise but I'm always going to be sexually attracted and he's aware of that. "He says 'if you already don't want to do it with men then I don't mind if you do it with women' – it's sort of an outlet." For Karlee, who wants to make sure her fiancé is included in the fun, her work is a great way to invite other women to “share” him with her occasionally. And although the pair are careful not to bring women into their emotional relationship, once a year they “have a fun experience” with a third person. Despite her fun-loving demeanour, Karlee, who has been in the sex industry since 2014, is meticulous about who she works with, not only for her safety but also her pleasure. She added: "I personally love women, and I don't want to feel like I'm working with somebody that's not actually enjoying this. "I want to feel like if the cameras weren't on, you would still want to do it –I've only had a couple of bad experiences, mainly because I always choose women who I know really love women.” Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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