To Cook
In a pot, bring water to boil and gently lower fish into the pot. Bring to a boil and then reduce the heat to a gentle simmer for 10 mins.
While fish is poaching, use a mortar and pestle, crush ginger and garlic to a rough paste.
Heat a 2L capacity pot. Add the laksa paste, and then the ginger-garlic paste. Saute paste for 1 min until aromatic, then add 3 kaffir lime leaves, and 2 stalks of Vietnamese mint and fry for another minute.
By now, the fish should be cooked. Remove from pot and set aside. Add the fish stock (from poaching the fish) into the pot with the paste. Bring this to a boil and let it simmer bring it to boil for 5 mins.
Season with fish sauce and sugar.
Using 2 forks, gently break up the fish to smaller chunks.
To serve
Prepare the vermicelli according to cooking instructions on packaging. Drain and distribute between 2-3 bowls.
Ladle the laksa soup onto the noodles.
Garnish with fish, eggs, pineapple, lettuce, cucumber, chillies and top with finely sliced herbs.
Lastly, drizzle 2-3 tbsp coconut cream per bowl and serve.
Boil
Red Eggs
To Prep Eggs & Dye
Ensure hard-boiled eggs are cooled (at least room temp)
Mix hot water, vinegar and food colouring in a bowl
To Dye Eggs
Put 2-3 eggs in the bowl at a time and spoon liquid over eggs for around 3 mins to evenly coat the eggs with the colour. Colour will deepen as you spoon the liquid over.
Use spoon to carefully lift eggs and place dyed eggs on drying rack.
Leave eggs for around 30 mins to dry before touching.
Pork Bone Style Ramen (Tonkotsu Fu Ramen)
To Make Soup
Place all ingredients in a pot and bring to boil.
Reduce heat to low and continue to cook for 15-20 mins.
To Serve
Cook noodles by following the instructions on the package. Drain and place in bowl.
Heat the soup in a pot to boiling temperature, ladle over the noodles.
Top with pork slices, bamboo pickles, egg, wood ear mushrooms and garnish with spring onion and red pickled ginger.
Japanese Cold Ramen (Hiyashi Chuka)
To Make Sauce
Combine Sauce ingredients, except sesame oil, in a pot and bring to boil. Take off heat and cool in fridge.
Add crushed white sesame seeds and sesame oil in the cooled sauce to finish it off. Leave aside.
To Make Hiyashi Chuka
Cook noodles by following the instructions on the package. Cool in ice water then drain and leave aside.
In a bowl, place desired amount of noodles in the centre, followed by desired amount of salad. Then pour sauce over the top to serve.
Creamy Red Bean Popsicles (Kacang Merah Potong)
To Make
Rinse red beans and soak with 250ml water overnight.
Strain away soaking water and put into a soup pot. Cover soaked red beans with 5 cups of water.
Boil on medium heat till bubbling and turn to low and let it simmer for 45 mins.
Strain cooked red beans into a bowl and set aside to cool.
In a milk pot, heat up coconut milk and sugar till it starts bubbling. Set aside to cool.
Keep ¼ cup of cooked red beans aside and toss the rest into a blender.
Pour in cooled coconut milk mixture into blender and blitz till fine and creamy.
Toss in the remainder ¼ cup of cooked red beans into the blender and blitz for 2 secs.
Fill the mixture into popsicle moulds and spoon the bigger chunks of red beans into mould with a teaspoon.
Freeze overnight.
Agedashi Tofu with Curry Ankake Sauce
To Make
Sauté onion, carrot, red capsicum, yellow capsicum and zucchini in a pot without oil.
Mix water, mirin, soy sauce, sake in a pot and bring to boil. Turn off heat, add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through.
Preheat enough oil in a deep-frying pan to 180°C. Lightly coat each tofu cube in corn flour. Fry for 3-4 minutes or until golden brown, then drain on paper towel.
Place tofu, serve sauce over top, and garnish with spring onions.
Vegetable Curry
To Make
Preheat oven to 200°C. Wrap pumpkins and potatoes with aluminum foil and roast in oven for 15 mins or until cooked through.
Boil carrots and broccoli for 7-8 mins or until tender, then drain excess water.
Heat oil in a pan over medium heat, pan-fry zucchinis, capsicums, eggplants and mushrooms until vegetables have softened.
Add vegetable stock/water in a pot and bring to a boil. Turn off heat, add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through.
Pour the sauce on top of cooked vegetables and serve with rice.
Beef and Vegetables Curry Bolognaise
To Make
Cook beef mince in a pan on high heat, breaking meat into small pieces and cook through.
Add celery, carrot, onion and garlic, stir and cook until soften.
Add 600ml of water and bring to boil. Turn off heat, add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through.
Plate noodles. Serve sauce over the top, garnish with tomatoes and parsley.
Beef and Pork Hamburg Steak with Creamy Curry Sauce
To Make
To make the Hamburg steak, sauté onions in a pan over low heat, add S&B Oriental Curry Powder, stir (be careful not to burn the powder). Set aside.
Next, in a bowl, mix the onion, beef mince, pork mince, breadcrumbs, eggs, tomato sauce and salt & pepper together and mix well. Divide into 6 portions (around 100g each). Indent each patty with your finger.
Preheat oven to 200°C. Heat enough oil on a pan to cover 1/3 of the patties, sear both sides, each for 2 minutes, then transfer to the oven and bake for 15 minutes or until cooked through.
Using the same pan and discarding the oil, sauté the onion, garlic, mushrooms together until cooked through.
Add rice wine, chicken stock/water and bring to boil. Turn off the heat, add in S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 mins or until mixture is cooked through. Set aside.
Plate the Hamburg steak and pour the sauce on top of patties. Garnish with parsley.
Pan Fried Rockling with Curry Sauce
To Make
Heat enough oil and butter in a pan over medium heat. Pan fry rockling fillets for 3-4 mins each side or until cooked through. Set aside.
To make the sauce, cook onion, capsicums, mushrooms and asparagus in a pan. Then add wine, stock/ water, and mirin, and bring to boil. Turn off heat, add into S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 mins or until mixture is cooked through.
To serve, pour sauce over the rockling and garnish with parsley and tomatoes.
Curry Ramen
To Make
Heat oil in a pan over medium-high heat, stir fry chicken mince for 3-4 mins or until cooked through. Remove from pan and set aside. In the same pan, stir fry onions, capsicums, carrots, and bean shoots. Set aside.
Combine water, chicken bouillon powder, soy sauce, mirin, salt and pepper in a pot, bring to boil. Turn off heat, then add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return the pot to medium heat and simmer for 5 mins or until the mixture is cooked through.
Add the cooked vegetables and chicken mince and mix well.
Place noodles in a bowl. Pour curry soup over the top. Garnish with spring onions.
Creamy Cauliflower Curry Soup
To Make
Cut 2-3 small florets, slice, blanch and set aside. Coarsely chop the remaining cauliflower, including the stems and core.
Heat a large saucepan over high heat and boil the cauliflower and water/vegetable stock together, bringing to a boil. Once boiling, reduce the heat to medium-low and cook, stirring occasionally for 15 mins or until the cauliflower is very tender. Remove from heat and set aside to cool slightly.
Heat 1 tbsp oil in a frying pan over medium-high heat, add onion and garlic, and cook, stirring, for 5 mins or until onion softens.
Boil water/ stock in a separate pot. Once boiling, turn off the heat and add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 mins or until mixture is cooked through.
Next, transfer all ingredients to a blender and carefully blend until completely smooth.
Transfer the soup to a pot and heat through. Then add inmilk and mirin, stirring, and bring to the boil. Sprinkle salt and pepper.
Garnish with cauliflower slices, parsley and S&B Oriental Curry Powder and serve.