To Cook
Place the salmon on the cutting board, skin side down. Firmly hold one end of the skin, and cut between the flesh and the skin (cutting as close to the skin as possible). Sprinkle salt on both sides of the skin, set aside. Cut the salmon to 2cm slices.
Heat 1 tbsp of oil in a skillet over low heat. Place in salmon skin and fry until brown and crispy. Set aside.
In a sauce pan, add in juice, TCC Premium Coconut Milk and Valcom Red Curry Paste and bring to the boil.
Add eggplants and reduce heat to simmer for 3-5 mins until eggplants are tender.
Add salmon and lychees and bring to boil. Turn off heat and rest for 5 mins.
Garnish, place salmon skin on top and serve hot.
Boil
Ramen Egg (Ajitsuke Tamago)
To Prep
Prepare an ice bath by adding ice into a large bowl filled with cold water. Place in the fridge.
In a mixing bowl, combine the soy sauce, mirin and water. Pour into a zip lock bag. Seal and set aside.
To Cook
Bring water to the boil in a saucepan over high heat.
Once boiling, carefully add eggs from the fridge and reduce heat to medium-low. Allow to simmer for exactly 7 mins.
Remove eggs from the water and place in the ice bath. Allow to cool for 3 mins.
Gently peel eggs, then add into the bag with marinade. Seal, place in a bowl or container and leave in the fridge to marinate at least overnight. For best results, allow to marinate for 3-4 days.
To serve, slice in half and serve with ramen.
Tip:
If you prefer your egg runnier, cook for 6 – 6½ mins. For a more set, custard-like yolk, cook for 8 – 8½ mins. For a hard-boiled egg, cook for 12+ mins.
Tokyo Shoyu Ramen
To Cook
Heat up a wok with sesame oil and fry the ginger and garlic until fragrant.
Add the chicken stock and dashi into the same wok until the broth is boiling.
Add the sake and soy sauce to the broth. Turn the heat down and simmer for 1 hour.
To Serve
Prepare the ramen noodles according to the packets.
Place noodles in serving bowls and ladle over some of the soup broth. Top with chashu, seasoned bamboo, narutomai, and spinach. Then, add half a Ramen egg, nori, and green onions, and serve it.
Turmeric Latte
To Cook
Add milk or milk alternative and spices to a saucepan. Heat ingredients over medium heat, whisking until warm and mixture begins to froth.
Add honey to taste and whisk until dissolved.
Pour mixture into a blender. Blend until frothy.
Pour into serving glasses and sprinkle over extra cinnamon.
Curry Ramen
To Cook
Boil the tonkotsu broth in a large pot and melt the curry roux in the broth. Stir to mix well and turn off the heat.
To Serve
Boil the noodles for as long as instructed on the packet before draining and placing in to a bowl.
Divide the topping ingredients into equal portions of servings. Pour in some of the curry broth into the bowl and top with the toppings. Garnish with chilli thread and serve!
Japanese Dan Dan Noodles (Tantanmen Ramen)
To Prep
To make the sauce for the dish, combine rice vinegar, soy sauce, sesame paste and chilli oil in a small mixing bowl.
To Cook
Fry the pork mince over a medium heat until there are no pieces that are still pink. Add in the sake, soy sauce, sweet bean paste and spicy chilli bean paste.
Continue to cook until the mince is well coated and the sauce has begun to thicken. Set aside.
In a pot, bring the chicken broth to a boil and then add in the soy milk. Return the mixture to almost a boil and then remove from the heat.
To Serve
Place half of the zasai, green onions and sauce into a serving bowl before pouring in some of the soy broth. Add the noodles, meat and vegetables, then garnish with green onion and toasted sesame seeds. Serve!
Thai Yellow Curry Fish
To Prep
Marinate each fish fillet with 1 tsp of fish sauce and a dash of pepper. Set aside.
To Cook
Heat 1 tbsp of oil in a saucepan or pot over medium heat.
Reduce heat to low and add yellow curry paste. Cook for 5 mins, or until fragrant, stirring with a wooden spoon/spatula.
Add coconut milk and water, bring to the boil on medium-high heat.
Add in fish sauce, sugar and salt, adjust to taste, then reduce to low.
Add eggplants and beans and allow to simmer until almost thickened to desired consistency. If eggplants or beans are not cooked through, add some hot water and continue to simmer until cooked.
Stir in cherry tomatoes and remove from heat. Cover with a lid and set aside.
Heat 2 tbsp oil in a pan over medium heat. Add the snapper fillets skin side down and allow to cook for 2-3 mins, or until skin is crispy. Flip and continue to cook until fully cooked through. Remove from pan.
To serve, add jasmine rice to a plate or bowl. Spoon over yellow curry, then top with snapper fillet and garnish with coriander.
Vegan Thai Green Curry
To Cook
In a large saucepan, heat oil over medium high and stir fry the curry paste until fragrant.
Add the Thai eggplants and stir for 2-3 mins, then pour in the coconut milk. Cover with lid and bring to boil. Then simmer covered on low heat for 10 mins.
Add in the butternut squash and pea eggplants and simmer for 8 mins.
Add in the snow peas, capsicums and baby corns and simmer for another 2 mins. Add the salt and stir to combine well.
Remove from heat and transfer to a serving dish. Garnish with basil leaves, chillies and coriander. Serve.
Thai Panang Chicken Curry
To Cook
In a cooking pan, heat oil over medium heat, add the curry paste and stir fry until fragrant.
Add in the chicken pieces and stir for 1-2 mins.
Pour coconut milk into the saucepan and cook for 5 mins over medium low heat.
Add the capsicum, broccolini, fish sauce and brown sugar into the curry and simmer on low for 5 mins or until the chicken and vegetables are cooked.
Remove from heat and serve garnished with kaffir lime leaves and chillies.
Indonesian BBQ Beef Ribs
To Cook
In a large pot, soak ribs in brine for 2 hrs. Then, bring to a boil and simmer for 1 hr until meat is tender. Leave to cool before removing the ribs.
Mix marinade ingredients in a large bowl. Coat each rib well with marinade.
Cook ribs on hot griddle pan or barbeque for 5 mins on each side until the marinade caramelises, basting as you grill.
Rest ribs for 5 mins before serving.
Compressed Rice Cubes (Nasi Impit)
To Prep
Rinse rice thoroughly.
To Cook
Add all the ingredients into a pot. Bring to the boil over high heat, then reduce heat to low.
Cook on low for 5-10 mins, or until rice is almost cooked, with some liquid remaining.
Remove the pandan leaves, then roughly mash the rice with a potato masher.
Fluff the rice with a fork and allow to cook for a further 10 minutes, or until completely cooked, adding more water if necessary.
Once rice has cooked, cover with a lid, then set aside to cool slightly for 5-10 mins.
Line a baking dish with cling wrap. Press the rice into the baking dish, then allow to fully cool at room temperature or in the fridge.
To serve, cut the rice into cubes using a greased knife, cleaning the knife after each slice.
Serve with Satay Sauce, Chicken Rendang or Beef Floss.
Satay Sauce (Kuah Kacang)
To Prep
Blend or process the spice paste ingredients to form a paste.
To Cook
Toast the peanuts in a pan until golden. Allow to cool, then grind to form a coarse powder.
In a pot, heat up the oil and add the bruised lemongrass and stir in the spice paste. Cook on medium heat for 15 mins, or until oil starts to release from the paste.
Pour in the water and tamarind juice, then bring to the boil.
Add the crushed peanuts and cook for 2-3 mins.
Season with palm sugar and salt. Stir frequently and continue cooking for 30 mins or until sauce thickens to desired consistency.
Serve.