To Cook
Heat oil over low heat and stir-fry Valcom Yellow Curry Paste until fragrant. Slowly add 1 cup of coconut milk and stir until oil appears.
Add lamb and cook until tender. Slowly add the remaining coconut milk and 1 cup of water to the mixture, then add salt and sugar, stirring well. Bring to the boil, then simmer until the meat has softened.
Add potatoes and bring to the boil for few mins. Add tomatoes and simmer until softened.
Garnish with red chilli and spring onion, then remove from heat.
Boil
Cha Soba with Spicy Sauce
To Prep
Mix soy, lime juice, chilli and sugar together until all combined.
Shred carrot and ginger and set aside. Chop coriander and set aside.
To Cook
Bring a large pot of water to boil. Add noodles and stir. Return to boil and the noodles should be cooked in about 5 mins, pour through strainer. Run cold water over noodles, tossing with your hands until room temperature.
Place in serving dishes and top with combined sauce, lightly tossing to coat. Top with shredded carrot, ginger, and coriander. Finish with sprinkling of toasted brown sesame seeds.
Japanese Curry Soba Tsukemen
To Cook
Curry sauce: heat oil in a pan over medium heat. Add onion and cook, stirring for 4-5 mins until soft. Stir in stock and curry, simmer until thickened.
Soup: in another saucepan, bring soup ingredients to the boil. Remove from heat and set aside.
Cook noodles as per packet instructions. Refresh in cold water, drain well, divide noodles and salad among 4 bowls.
In 4 separate bowls combine 1 tbsp curry sauce and ⅓ cup soup. Serve with noodles and salad for dipping.
Korean Beef Rib Soup (Galbi Tang)
To Prep
Put short ribs into a large bowl filled with cold water to ensure that the ribs are completely covered. Leave to soak for about ½-2 hrs in the fridge. Discard water and wash the ribs.
To Cook
Add in sweet potato noodles to a pot of boiling water and cook for about 30 mins or until the noodles are al dente. Pour into a colander, rinse with cold water, drain well and set aside.
Heat oil in pan, pour in eggs to make a thin omelette. Remove and slice thinly. Set aside.
Fill a large stockpot with 6 cups of water. Bring the water to a boil. Add in the ribs and bring the water back to a boil. Boil ribs for about 5 mins.
Drain the ribs into a colander and discard the water. Wash the ribs thoroughly.
Fill the stockpot with 12 cups of cold water and add in ribs. Bring the pot to a boil. Skim off any impurities that float to the top.
Add in the large Korean radish, onion, garlic, ginger and 1 whole spring onion.
Simmer gently, covered, for at least 2-2½ hrs. Continue to skim a few more times during cooking. Add in sliced radish and salt at the last 30 mins of cooking.
Ladle soup and rib pieces into individual bowls. Add in 1 tbsp green onions and ⅛ cup of warmed cooked noodles into each bowl. Top with omelette and sprinkle generously with pepper and salt for seasoning.
Serve hot with rice and kimchi.
Korean Fish Cake Soup (Odeng Gook)
To Cook
Place kombu, dried anchovies, Korean radish and onion in a saucepan with cold water.
Bring it to a boil and discard kombu when the stock has just started to boil. Continue to simmer the stock for about 15 mins. Discard the anchovies and onion.
Add the fish cakes, mirin, soy sauce, hon dashi and salt, cook for about 5-7 mins.
Add the pickled chilli and enoki mushrooms, simmer for another 5 mins. Discard the chilli and season to taste.
Serve into individual bowls, top with some crown daisy and parsley. Sprinkle in some green onions and ground pepper, garnish with sliced chilli.
Sweet and Sour Meatballs
To Cook
In a mixing bowl, combine egg, grounded beef, breadcrumbs, onions and chopped parsley. Season with salt and pepper.
Divide the mixture into 8 equal parts and form into individual meatballs.
Heat up enough oil for deep frying in a heavy bottomed pan or wok. Deep fry meatballs until browned. Set aside.
In a medium saucepan, combine seasoning mix ingredients. Bring sauce mixture into a boil.
Add in bell peppers and cooked meatballs. Simmer until bell peppers are slightly softened. Dish out and serve.
Assorted Seafood Hot Pot with Fine Shrimp Sauce
To Cook
Add all stock ingredients into a pot. Bring to a boil.
Add in assorted seafood, bean vermicelli and red chillies. Heat through. Stir in leeks and season with salt and pepper if necessary. Transfer to a bowl and serve.
Indonesian Ginger Pandan Tea
To Make
Prepare a pot and fill in 3.5L of water and boil.
Put in ginger, lemongrass, pandan leaves and palm sugar.
Once boiling, turn off fire. Serve warm in cup or mug.
Shortcut Singapore Bak Kut Teh
To Cook
Boil water in a pot. Add the Bak Kut Teh sachet and pork ribs.
Simmer for 30 mins on low heat.
Add garlic, shiitake mushrooms and tofu puffs, simmer for 10 mins.
Add enoki mushrooms and simmer for 5 more mins. Serve hot, garnish with coriander.
Malaysian Chicken Curry Laksa
To Cook
Boil chicken for 2 mins or until cooked. Remove and shred strips. Set aside.
Combine Lingham’s Malaysian Laksa Curry Paste, water and coconut cream, bring to the boil.
Cook noodles as per pack instructions, divide into 2 bowls and top with the chicken.
Place sprouts in broth and cook for 60 secs. Ladle broth over noodles and chicken until they are covered.
Top with bean curd puffs, mint and shallots.
Thai Vegetarian Stir Fried Rice Noodles (Pad See Ew)
To Prep
In a small bowl, mix all Sauce ingredients well and set aside.
To Cook
Heat cooking oil in wok over medium-high heat, add in garlic and sauté for 30 secs or until fragrant.
Add tofu and stir-fry until tofu is cooked and browned.
Add in remaining vegetables, cook for another 2-3 mins or until the vegetables are all tender.
Push the vegetables to a side, pour the eggs into the other side and stir frequently until scrambled and cooked.
Add the noodles and sauce, tossing frequently, for about 2 mins, until hot and well combined. Remove from the heat. Serve immediately with optional garnishes.
Korean Seaweed Soup (Miyeok Guk)
To Prep
Season the beef slices with the sesame oil and black pepper. Mix well and set aside.
Soak the dried brown seaweed in cold water for 5 minutes to allow it to expand. Drain the water and rinse the seaweed a couple of times in running water. Drain and squeeze the water out. If you’re using non-pre-cut dried seaweed, cut it with scissors to about 1cm lengths.
To Cook
Pre-heat a saucepan (or pot) on medium high heat (about 20 to 30 secs).
Add the sesame oil, brown seaweed and beef, then stir until the beef is partly cooked (about 2 to 3 mins).
Add the water then boil it on medium heat until the seaweed and the meat is fully cooked (about 5 to 10 mins).
Add the soy sauce and garlic and boil further (about 2 mins) then serve. (You can adjust the taste with some salt if it is needed).