Discover the authentic in Asian cuisine food
To Prep
Combine charsiu sauce and oyster sauce in a non-metallic bowl. Toss the pork belly cubes with the marinade in the bowl, and leave to marinate in the fridge for 30 minutes.
To Cook
Heat the char-grill on medium-high. Brush the pork with a little oil. Cook pork on heated char-grill for 2-3 mins or until cooked to your liking.
Thread the pork pieces and cucumber onto the skewers. Scatter with chopped coriander leaves and chillies. Serve with cooked rice.
To Prep
Mix all ingredients in large bowl and mix minced pork mixture with a pair of chopsticks. Stir and blend mince mixture in one direction until the texture becomes gluey. Cover bowl with cling wrap and leave in lower compartment of fridge for a few hrs or overnight.
To Cook
Pre-heat oven to 160°C. Cut 2 pieces of baking paper to fit tray size. Place enough minced pork mixture on baking paper, cover with 2nd piece of baking paper and roll with rolling pin to make a 2cm thickness minced pork flat square / rectangular shaped patty. Bake at 160°C for 15 mins and wait slightly to cooled.
Cut to desired size with kitchen scissors. Cool slightly.
Pre-heat BBQ to high. Grill the pork jerky for 3-4 mins both sides until golden brown.
Cool pork jerky to room temperature and serve. Best enjoyed with a cold beer or Chinese tea.
To Prep
Mix all ingredients together and marinade pork chops for up to 12 hrs.
To Cook
Using charcoal fire or grill, cook each side of the pork chop for 3 mins then allow to rest for 1 min before serving.
To Prep
In a small foil BBQ tray or baking tray lined with foil, lightly coat the bottom with sesame oil. Place the 2 salmon fillets on the oiled tray. Cut a grid pattern onto the top of the salmon with a knife and pour the teriyaki marinade into the cuts and around the salmon. Place the tray into the fridge and leave for 15 mins while heating up the BBQ to medium.
Meanwhile, prepare the salad dressing. Squeeze the juice out of 2 limes into a small jug. Grate palm sugar into the lime juice. Keep stirring the dressing until the palm sugar dissolve. Use a bit less palm sugar if a sourer taste is preferred. Add fish sauce and give it a good stir. Give the dressing a taste, it should taste noticeably savoury as well as tangy and sweet. Add more fish sauce a little at a time until perfectly savoury according to your taste. Add diced fresh chillies and give the dressing a final stir. Leave the chillies out if spicy flavour is not preferred.
To Cook
Take the salmon out of the fridge and place the tray on the BBQ and close the lid. It should take about 12-15 mins to cook, depending on how soft you like your salmon and how hot your BBQ is. Check on it after 10 mins to see how it’s going.
While the salmon cooks, prepare the salad. For a delicious (and photogenic) salad, use a spiralizer to thinly slice the daikon, cucumber, carrot and red onion into ribbons. Alternatively, you can grate the vegetables or finely slice them in a food processor. Put all the vegetables into a large salad bowl and cut any long ribbons into smaller pieces with a clean pair of kitchen scissors. Rinse the fresh herbs, pat them dry and then tear them into the salad. Pour the dressing over the salad and toss thoroughly. Garnish the salad with sesame seeds and divide into 2 bowls.
Once the salmon is nearly cooked, take the tray off the BBQ and leave it for 5 mins on the bench. The salmon will keep cooking for a few minutes. Once slightly cooled, flake the warm salmon over the top of the salad in each bowl. Pour the remaining marinade from the BBQ tray over the salmon for extra Teriyaki deliciousness. Garnish each bowl with more sesame seeds and a few sprigs of fresh coriander if desired.
Grab your chopsticks and dig in, yum!
To Prep
Combine the pork and the marinade ingredients in a bowl or press-seal bag and marinate for at least 1 hour but preferably overnight.
To make the dipping sauce combine the lime juice, fish sauce and palm sugar in a bowl and stir thoroughly until the palm sugar is mixed in. Add the chilli flakes, coriander and roasted rice and mix altogether.
To make roasted rice add uncooked rice to a fry pan and heat high until rice is golden brown. Then crush with a mortar and pestle.
To Cook
Grill the pork slices on a barbecue or hot grill pan for about 3 minutes each side or until cooked through. Rest for a further 3 minutes.
Serve with the dipping sauce, slices of cucumber and steamed rice.
To Cook
Wash and devein prawns, leaving the tail on.
Marinate prawns with oyster sauce, sesame oil, soy sauce, fish sauce, lime juice and pepper. In the meantime, slice zucchini lengthwise and pat dry.
Spray/brush zucchini with oil and grill until cook.
Grill marinated prawns.
Plate up zucchini with prawns and decorate with alfalfa and mayonnaise on the side. Tip: To eat, wrap prawn, alfalfa in a strip of zucchini, and add a dollop of mayonnaise. Eat it in one bite to get all the flavours in one go.
To Cook
Rinse the cavity and fish with water and dry very well with paper towels. Make 3-4 incisions into the thickest part of the fish fillet. Generously season with salt just before cooking.
Heat your barbecue grill or fry pan to medium-high heat. Make sure the grill/pan is cleaned and well oiled.
Lay the fish directly on the grill or fry pan and cook for 7-8 mins. Do not attempt to turn fish until the skin has browned and crisped or it will stick.
Using a spatula, carefully turn fish and cook for another 7-8 mins. The fish is done when it flakes at the thickest part.
Place onto a plate and cover with foil to keep warm.
Sauteed tomato sauce
Heat oil in a pan on a medium-high heat.
Add the onions and cook until translucent before adding the tomatoes, coriander stems and cooking wine.
Sautee until tomatoes start to soften around the edges.
Add fish sauce and sugar. Continue cooking for another 2 mins. If the sauce is too dry add the water. You want a chunky thick sauce.
Spoon sauce over the snapper to serve. Garnish with coriander leaves.
Bok Choy
Heat oil in a pan on high heat, add garlic and cook for 20 secs or until fragrant.
Add bok choy and Shaoxing wine. Stir fry constantly until bok choy leaves wilt. Add oyster sauce and continue to cook for a further 1 min.
Place bok choy around snapper to serve.
Notes
Shaoxing wine can be replaced with water or stock. Bok choy can be replaced with any Asian greens. Serve this dish with steamed jasmine rice.
Chinese Pickles
Heat vinegar, sugar, water and salt until dissolved.
Place the vegetables in a sterilised jar, add the vinegar mixture and allow the flavours to develop, for 2 days or longer.
Hoisin Chicken
Combine the marinade ingredients, cut the chicken thighs in half, marinate for 4 hours.
Cook on a hot BBQ grill, turning to avoid burning, until the chicken is cooked through and the outside caramelised.
Black Sesame Mantou (Steamed Buns)
Process 25g black sesame seeds with 15g caster sugar until powdered, set aside.
Dissolve the yeast & sugar in the warm milk, set aside to develop for 10 mins.
Add the flour, oil and 25g black sesame seeds and mix together until dough forms.
Turn out onto a floured surface and knead for 10 mins, form into a ball and place in an oiled bowl, covered with cling wrap, to rise for 45 mins or until doubled in size.
Punch down, roll out into a thin rectangle, lightly dampen the surface, sprinkle evenly, with the powdered black sesame/caster sugar mixture.
Roll up from long side, like a Swiss roll. Cut into 1.5cm slices. place on squares of baking paper, rest in a warm place for 15-30 mins, to rise.
Place in a steamer, bring water to boil and steam for 10-15 mins or until cooked through.
Serve with caramelised chilli sauce, spring onion curls and steamed rice.
To Prep
Trim lobster tails, slice in half lengthwise, brush with a little peanut oil, cook on a hot BBQ grill, cut side down until half cooked, turn over and continue to cook until just done.
Ginger Sauce
Heat the oil in a saucepan, add ginger and fry gently until fragrant, mix the potato flour with a little stock to make a paste.
Add all the remaining ingredients, except the potato flour paste, simmer for a few minutes until flavours develop, add the potato flour paste and simmer until thickened, season with a squeeze of lime juice (to taste).
Sweet Potato & Spring Onion Fritters
Mix the tempura batter according to the package instructions, stir the sweet potato and spring onion through until combined.
Heat the oil in a heavy based frying pan, fry spoonfuls of the batter until cooked through and golden, on both sides.
Vietnamese Rice Noodle Salad
Prepare the noodles according to the packet instructions, set aside to cool.
Slice the cucumber into thin ribbons, discarding the seeds, spiralise or julienne the carrot, slice the onion, chilli and spring onions. Toss through the noodles.
Combine the dressing ingredients, adjust the flavours to taste, toss through the salad just before serving.
To serve
Arrange Asian leaves and salad on a serving plate, sprinkle with coriander leaves, chilli and spring onion slices.
Arrange the BBQ Lobster Tails on top, drizzle with ginger sauce and garnish with fried ginger floss (finely shredded ginger, fried till crisp).
To Prep
Marinate the fish with fish sauce for 1 hour. After marinating, grilled the fish on each side till cooked. When the fish is almost cooked, brush the grilled fish with ABC Sweet Soy Sauce. Put aside on a serving plate.
Preparing Sambal Matah
Place the shrimp paste in a small frying pan over low-medium heat and dry fry for about 3 mins, turning a couple of times, and flattening.
While the shrimp paste is toasting, let’s get all the ingredients ready. Start by halving, then slicing the kaffir lime leaves fairly finely.
Chop up the chillies and garlic finely. Slice the lemongrass very thinly.
Place the toasted shrimp paste, the salt, sugar and lime juice in a medium-sized bowl and with the back of a spoon, mash up the shrimp paste and mix everything up until you have a paste.
Add all the ingredients that you’ve chopped into the bowl and toss everything well, making sure that all the chopped ingredients are coated with the shrimp paste and lime juice sauce. Serve on top of the grilled barramundi fillet.
Thai BBQ Chicken
Use a pestle and mortar to crush the coriander and cumin seed until it is in powder form then add coriander root, black pepper, garlic, shallot and lemon glass (add dried chili if desired). Crush all ingredients into a paste and add turmeric powder and mix through.
Put the oyster sauce, soy sauce, fish sauce, lime juice and dark brown sugar in a bowl. Using a large spoon, mix all of the ingredients together until fully combined. Taste and adjust the sauce to suit your taste.
Add paste to the bowl, then mix together.
Put chicken pieces in the bowl. Wear gloves and massage all chicken and marinate in the sauce. Keep marinated chicken in the fridge for 4 hours or overnight.
Cook chicken in the oven or BBQ stove until cooked through and serve with Thai spicy dipping sauce.
Thai Spicy Dipping Sauce (Nam Jim Jiew)
Mix all of the ingredients together in a small bowl.
Adjust the taste, the sauce should be predominantly salty, sour and spicy.
To Cook
Place the beef in a shallow dish with 1 tbsp of the teriyaki dressing. Turn the beef a couple of times to coat and place in the fridge for 30 mins to marinate.
Place the quinoa in a saucepan with a cup of water, bring to aboil, then reduce to a simmer for 15 mins. Drain and set aside to cool.
Preheat a grill pan or BBQ on high. Cook the beef for 2-3 mins each side, or until done to your liking. Allow to rest for 5 mins.
Meanwhile, chop some of the tomatoes (leaving some whole with the vines intact to decorate), slice the avocado into thin wedges, and use a peeler to peel thin strips of cucumber.
For the dressing, finely grate the ginger and add to a small bowl with remaining ingredients. Whisk to combine. Stir through the quinoa. Divide the quinoa between two bowls.
Slice the beef, then arrange the beef and vegetables on top of the quinoa.
