Discover the authentic in Asian cuisine food
To Prep
Add the marinade ingredients into a zip-lock bag along with the beef and let it marinate for at least 1 hr.
To Cook
Skewer a few pieces of the marinated beef on to the bamboo skewers and cook on a barbecue.
Rotate the skewers occasionally so that the meat cooks evenly but allow for some charring to occur.
Once the meat has cooked through, roughly 10 mins depending on heat, transfer the skewers to a rack to cool slightly or serve straight away!
To Cook
Combine fish sauce and ground black pepper in a large ceramic bowl. Add beef steak. Turn to coat in marinade and set aside for 5 mins.
Heat a barbecue hotplate or chargrill pan on medium-high heat. Cook marinated beef for 2-3 mins per side until lightly charred or tender, then allow to rest.
Heat oil over medium heat in a frying pan, stir-fry green curry paste, carrot and green beans for 2 mins.
Add coconut milk, water, sugar and fish sauce and bring to a boil. Once boiled, reduce to a simmer for 3 mins.
Add basil leaves and stir through. Pour sauce over beef to serve.
To Prep
In a bowl, mix sweet chilli sauce, soy sauce and ABC Sweet Soy Sauce. Add prawns and cover allowing to marinate for 15 mins or longer.
Thread the prawns onto the skewers, 3 pieces to one stick.
To Cook
Grill the skewered prawns for 6 mins on a hot grill or BBQ turning often and basting with remaining marinade. Garnish with sprigs of mint and serve.
To Prep
Mix the steak marinade ingredients in a mixing bowl before transferring to a zip-lock bag and adding the flank steaks. Ensure that the meat inside the bag gets evenly coated with the marinade.
Let the meat marinate for at least 1 hr before cooking. While this is happening, begin making the dipping sauce.
For the dipping sauce
Combine all of the dipping sauce ingredients and mix thoroughly until the sugar has dissolved.
To Cook
Heat up a cast iron griddle before adding oil and the marinated beef.
Grill the steaks until cooked to the desired level of doneness, ensuring that the steaks are regularly turned over for an even cook.
When the steaks are done, remove from the griddle and allow them to rest for at least 5 minutes.
Once the steaks have rested, cut them thinly and against the grain of the muscle to ensure the steaks will be tender to eat.
Serve with the dipping sauce as well as with rice!
Tips
For a smoky, more authentic version, the steaks can also be cooked on a barbecue!
To Cook
Coat pork ribs in potato starch.
Deep fry until golden brown. Carefully remove from oil and drain on paper towel.
Add soy sauce, tomato sauce, brown sugar, white vinegar, salt, ginger, cardamom pods and Shaoxing wine to large wok or pot. Heat over medium-high heat and stir until boiling.
Carefully add ribs to sauce and pour in enough water to cover meat. Bring to the boil, then reduce to low and simmer for 1 hr.
Remove ribs from braising liquid and set aside. Bring liquid to the boil and reduce down to a sticky sauce.
While sauce is reducing, line the base of a wok or smoker with aluminium foil. Place jasmine tea, cooked rice and rock sugar on foil and arrange a rack or steamer basket over. Heat over medium-high heat and allow to smoke.
Place ribs on rack and allow to smoke for 30 mins.
Preheat oven to grill setting at 200°C. Line a baking tray with foil or baking paper.
Once sauce has reduced, add in red food colouring if desired and turn off heat.
Remove ribs from steamer and coat in glaze. Place on baking tray and cook under grill until glaze is sticky and slightly charred.
Cut ribs and serve.
To Prep
Cut the vegetables into bite sized chunks to be skewered.
Finely grate the zest of the lime in to a bowl. After this, juice the lime in to the same bowl.
Combine the lime juice, zest and the rest of the marinade ingredients in to a small bowl and whisk together until combined.
Thread the vegetables on to either a metal or bamboo skewer and then place in to a large container. (If using bamboo or wooden skewers, allow them to be soaked in water prior to using them.)
Once the vegetables have been skewered, pour over the marinade and let marinate for at least an hour.
To Cook
Remove the vegetables from the container and shake off any excess marinade.
Grill the vegetables, basting once every few minutes and turning over occasionally to ensure that the vegetables are cooked evenly.
Continue to cook until they become soft and tender.
Season the skewers to taste and serve!
To Prep
Combine all of the marinade ingredients and mix well.
Transfer the marinade into a resealable bag and add the lamb. Mix the lamb to coat with the marinade, seal and marinate for at least 3 hrs.
Once the meat has marinated, cut the bok choy in half lengthwise.
To Cook
Prepare the barbecue to cook.
Remove the lamb from the bag and transfer to the barbecue.
While the lamb is cooking, add the halves of bok choy to the barbecue to cook.
Grill the lamb chops until lightly charred on both sides.
When the lamb has been cooked to the desired level of doneness, remove from the barbecue and let the meat rest for at least 5 mins.
While the meat rests, in a small bowl combine the honey and water together.
The leftover marinade can also be used to make a savoury sauce for the lamb chops. To do this:
Transfer the leftover marinade in to a small saucepan and add about 4 tbsp of water.
Bring the mixture to a light boil and continue to cook for about 5 mins to ensure that the sauce has cooked through.
Serve with the lamb chops and bok choy.
To Prep
Soak the skewers in water for at least 1 hr so that they don’t dry out and burn while cooking.
Using a pestle and mortar or spice grinder, combine the spice mix ingredients and grind to a coarse seasoning.
Remove 1 tbsp of the seasoning and set aside for the finished skewers.
Combine the lamb, seasoning, wine and the oil in a large bowl and coat well.
Arrange several pieces of lamb on to each skewer, ready to be cooked.
To Cook
Prepare the barbecue to begin cooking.
Transfer the skewers on to the barbecue and grill until lightly charred on all sides.
Sprinkle the skewers with the reserved seasoning and serve.
To Cook
Drizzle seasoning mix on scallop meat.
Grill scallops under hot grill or over hot charcoal until cooked through.
To Cook
Cover tofu with paper towel to draw out excess liquid for 15 mins, and then cut into small cubes. In a medium-sized bowl, combine cornflour, pepper and salt. Heat oil in a saucepan or pot over medium-high heat. Dip tofu cubes into cornflour mixture and then carefully drop into hot oil. Once golden brown, remove from oil and place onto a plate lined with paper towel.
Combine soy sauce and sliced chillies in a small bowl and set aside.
To assemble, add cooked brown rice into a bowl. Top with carrot, grilled bok choy, cucumber, salt and pepper tofu, avocado and radish. Serve with chilli soy sauce.
To Prep
Marinade beef with lemongrass, oil and a pinch of salt and pepper. Let it sit for 30 mins.
To Cook
Grill or sear beef to medium rare, or according to your liking. Set aside.
In a large bowl, combine fish sauce, sugar, lemon juice and dried chillies. Slice beef thinly and add into the bowl. Mix with ground rice. Toss in other salad ingredients and dressing. Mix well. Taste test and adjust taste to personal liking.
To Make Dipping Sauce
Place all dipping sauce ingredients in a bowl and mix well until sugar is dissolved.
To Cook the Pork Chops
Tenderize the pork chops until even thickness.
Mix the remaining ingredients until well-combined. Coat the pork chops with the sauce and marinade for at least 1 hr or overnight.
Heat a grill or frying pan with oil. Grill the meat until done, about 1-2 mins on each side. Remove and set aside.
To Make the Meatloaf
Set 2 egg yolks aside, add the remaining eggs into a bowl and beat well.
Add the rest of the meatloaf ingredients and mix well.
Grease a square or loaf tin and place the mixture into the tin. Spread evenly and steam covered for 30 mins.
Spread reserved egg yolks on the top of the meatloaf and steam uncovered for 5 min. Remove and let cool before slicing.
To Serve
In a serving plate, place the broken rice, grilled pork chop, meatloaf slice, fried egg, shredded pork skin, cucumber slices and pickled carrot and radish slices. Garnish with sautéed spring onion and serve with dipping sauce.
