Discover the authentic in Asian cuisine food
To Prep
Soak the skewers in water for at least 1 hour.
Using a pestle and mortar to combine the spice mix ingredients and grind to a coarse seasoning.
Remove 1 tbsp of the seasoning and set aside.
Combine the lamb, seasoning, wine and the oil in a large bowl and coat well.
Arrange several pieces of lamb on to each skewer.
To Cook
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.
To Cook
Grill rump steak (about 5 mins each side) and allow to rest.
Combine all wet ingredients to make the dressing and add sugar and salt to taste.
Slice beef very thinly, add the dressing, toss well with the remaining herbs and vegetables (optional), refrigerate for 15 mins before serving.
To Cook
Heat oil in a frying pan on low, pan-fry the mochi covered with lid. Flip from time to time to ensure the mochi is evenly heated and slightly browned.
When the rice cakes are soft, remove from heat. Top with red bean paste and serve.
To Prep
Clean and pat dry the fish with paper towels. Use a sharp knife and make a few deep scores on the both sides of the fish.
Spread the lime juice all over the fish to get rid of the fishy smell.
Using a mortar & pestle or grinder, pound all the marinade spices together and mix in the oil.
Spread the marinade all over the fish (both sides) making sure to go in between the scored marks.
Cover and let them hang out in the fridge for at least 1 hour.
To Cook
Heat up your griddle or grill pan. Add some oil to make sure to prevent the fish from sticking.
Gently put in the fish and grill until cooked. Different fish vary in different sizes so cooking time might differ.
When the fish is about done, brush the sweet sauce all over the fish and continue to cook for another few minutes.
To Prep
Mix the soy sauce, fish sauce, oil, spring onion and sugar in a small bowl.
To Cook
Preheat the grill to high. Brush the mixture over the corns and place under the hot grill, turning regularly until the corns are cooked.
To Cook
Add water into a pot. Bring to a boil and add in salt and pepper. Then, add in the pork belly and pig’s ears. Simmer for about 45 mins until the meat is tender. Once ready, take them out of the water and drain.
Place the boiled pork belly and pig’s ears on the grill until browned. Then, cut the pork belly and pig’s ears into small pieces.
Melt butter (or margarine) in a large pan, add in onions and saute until translucent and soft. Then, throw in ginger and cook until fragrant, about 1-2 mins.
Put in chicken liver and break them up while stir-frying. Once browned, mix in the pork belly and pig’s ears, stir well for 10 mins. Then, stir in the chilli flakes, garlic powder and soy sauce. Add salt and pepper to taste.
Finally, add in the mayonnaise and stir well. Garnish with some chopped spring onions and top with a raw egg. Squeeze in lemon or calamansi juice and serve hot.
To Begin
Fire up the BBQ!
Cut the Bugs lengthways with a large sharp knife and clean insides.
Simmer berries with ABC Sweet Soy Sauce Kecap Manis, ginger, diced chilli and half of the sugar in a saucepan until marinade reduces and thickens. Keep some berries intact.
Pour marinade over flesh of bugs, filling the shell with any intact berries. Set the bugs in the fridge for at least one hour to cool.
Blend lychees and remaining sugar then sieve into a saucepan. Simmer until the sauce reduces. Let it cool, then add coriander and the sliced chillies.
Place bugs on grill and grill for 10 minutes.
Place scallops on grill, sprinkle over the spring onions and lemongrass and splash the Obento Rice Wine Vinegar over all the scallops. Grill for 4 minutes.
To Prep
Place chicken in a bowl with the tamarind paste and salt. Massage into the chicken and set aside.
In a food processor or mortar & pestle, grind the birds eye chili, shallots, garlic, white peppercorns, candlenuts and ½ tsp salt into a paste.
To Cook
Heat the oil in a large and deep pan, fry the spice paste for a minute or until fragrant.
Add chicken pieces, ABC Kecap Manis, palm sugar and 1 tsp salt. Cover with 650mls of water and stir.
Bring to the boil, reduce the heat and cook without the lid on until the liquid has reduced by ⅔ and has become sticky, turning the chicken occasionally.
Remove chicken and reserve the cooking marinade. Cook on BBQ or under the grill brushing with the marinade until caramelized.
In a mortar & pestle, grind together the ginger, chilli, garlic, belacan and ½ tsp salt into a paste.
Add the crushed peanuts, lime juice, brown sugar and Lee Kum Kee Soy Sauce. Stir to combine.
Using a bean slicer, slice the beans and cut into 3 cm lengths.
Peel the cucumber slice in half and scoop out the seeds. Cut into ⅓ and julienne.
Top & tail the bean sprouts.
Drain the Valcom Bamboo Shoot Slices.
In a large salad bowl, add all the prepared vegetables and pour over the peanut dressing. Toss to combine.
