To Cook
Cut chicken into cubes and put about 5 pieces on a BBQ skewer.
Place all ingredients into a plate and marinate the chicken and refrigerate for a couple of hours.
Reserve a small amount of marinade.
Place skewers on hot BBQ and brush the chicken with the extra marinade.
Serve on a bed of rice with steamed Asian greens.
Grill/BBQ
Jimbo’s Chili and Lime BBQ Chicken Drumsticks
To Cook
Combine all ingredients (except coriander and scallions) in a small sauce pan.
Simmer for 3-5 mins to infuse flavour and thicken slightly.
Place drumsticks in a shallow dish and pour cooled marinade over. Leave for 30 mins to marinate.
Remove chicken from marinade and return liquid to sauce pan.
Preheat hooded BBQ on low. Place chicken on BBQ and close hood. Turn regularly, closing the lid each time to maintain heat (approx. 30 mins).
Cook rice, turmeric and salt as per your preference.
Heat remaining marinade.
Place cooked drumsticks on a bed of rice, pour the heated marinade over and garnish with coriander and scallions.
Grilled Chicken with Tasty Cashew Nuts
To Cook
Marinate chicken with coconut milk, soy sauce and oyster sauce for 1 hour.
Grill the chicken for 15 mins on both sides.
For sauce, add 1 tbsp of olive oil to a pan and fry garlic, lemongrass and chilies in the pan for a few minutes.
Add 2 tbsp of oyster sauce, 1 tbsp soy sauce, 1 tsp of fish sauce, 1 tsp honey and kaffir lime leaves. Mix well until all the ingredients are fully incorporated then add the chicken in. Once all of the chicken is coated, turn off the heat.
Place the chicken on a plate and add the cashew nuts. Ready to serve!
Sesame Noodles with Grilled Marinated Beef
To Cook
Mix together ingredients for beef marinade, add beef and place in the fridge for 2-3 hours.
For the shredded omelette, mix the eggs with the salt and sesame oil. Heat wok or fry pan and grease with the peanut oil. Add the egg and rotate the wok or pan to create a very thin layer of egg. When the egg sets, remove from the wok and allow to cool. Roll the egg into a cylinder and slice thinly.
For the dressing, add peanuts and sesame oil to a mortar and pestle and pound into a paste. Add the remaining ingredients and mix well.
Seal beef on a hot grill until the meat is caramelized on both sides, finishing it in the oven at 180℃ for 5 mins. Let the beef rest and slice into thin pieces.
Cook noodles according to the directions on their packet and rinse under cold running water. Drain well.
Place noodles on a plate with piles of carrot, cucumber, beef and shredded egg. Pour the dressing over the dish and serve.
Grilled Pork (Moo Ping)
To Cook
Using a mortar and pestle, pound garlic and coriander roots into paste. You can use a food processor if you prefer.
Place pork pieces in a non-metallic bowl. Add the paste and mix using your hands.
In a separate bowl, add soy sauce, oyster sauce, sugar, salt and pepper, coconut milk and corn flour. Mix to combine. Add the marinade to the pork pieces and gently mix them thoroughly using your hands.
Cover the bowl, place in the refrigerator and let the pork marinate for a few hours or overnight.
Thread a few pieces of pork on the skewer.
Preheat the grill or chargrill on medium-high heat. Brush with oil to lightly grease.
Cook pork for 5-7 mins each side or until cooked through.
Serve with steamed rice.
BBQ Raspberry Pork Ribs
BBQ Raspberry Sauce
Put all sauce ingredients in a bowl and mix it.
BBQ Pork Ribs
Cut ribs into portions of 3-4 bones each.
Rub pork ribs with squished lemon, ground black pepper, Himalayan pink rock salt with crushed chilli and ground cinnamon.
Use a mini chopper to almost finely ground the garlic, lime leaves, squished lemon, onion, coriander, ground nutmeg, ground cloves, ground ginger, fish sauce, soy sauce and sesame oil.
Mix and rub the blended ingredients into marinated pork ribs and put into a pan all together and cook with low heat.
Pour wine into the pan, put the pan lid on and leave it for 45 mins.
Turn the ribs over, and change sides every 5-10 mins so it will cook evenly.
Put the butter in grill pan and grill pork ribs until the colour change to golden brown. Coat with BBQ raspberry sauce evenly on each side.
Fragrant BBQ Fish
Vietnamese Slaw
In a bowl, combine the wombok, spring onions and carrots, roughly mix together.
Add in the Thai basil, coriander and chilli, lightly mix.
In a small bowl, combine the rice wine vinegar, lime juice, fish sauce, sugar, ginger and garlic, stir thoroughly until the sugar has dissolved.
Pour dressing over salad, ensuring all salad components are covered in dressing. Top salad with the roasted peanuts. Put into the fridge to chill whilst making the fish parcels.
Fish parcels
Using a large bowl, combine the lemongrass, shallots, turmeric, garlic, pepper and salt, mix well. Then add in the soy sauce and rice wine vinegar, mix again to combine.
Heat the BBQ to medium heat. Place banana leaf onto the bbq to soften (about 15-20 secs). Remove banana leaf from heat.
Lay out banana leaf, then place a piece of fish in the middle along with half of the lemongrass mixture. Fold the banana leaf over the fish covering all sides and secure with toothpicks to ensure it remains closed while cooking.
Place banana leaf parcel onto the grill at medium heat, close lid and cook for 8-10 mins.
Remove parcel from the grill and let it rest for 1 minute.
Serve the fish parcels with the fresh Vietnamese slaw.
Okonomiyaki Tofu Burger Set
Gyoza
Combine the water and spinach in a blender and blend until smooth. (You may need to add a little more water to help the process). This should make 60ml of liquid at the bottom of the blender, if not, add a little water to make it equate 60ml.
Mix the flour and salt together in a bowl. Make a well in the middle and add in half of the hot water and all of the spinach liquid. Mix until a crumble forms, then add the rest of the water. Combine together until a rough dough forms and the dough can hold its shape.
Transfer to a lightly floured work surface and knead dough for about 2-3 mins until it is smooth. Divide the dough into 4 equal parts, then wrap in glad wrap, let it rest for 1-2 hours at room temperature.
Whilst dough is resting, you can make the vegetable mixture. In a bowl combine: cabbage, carrot, shiitake mushrooms, white pepper, soy and sesame oil, mix well and set aside.
Once rested, roll the dough into a log shape, about 2.5cm width, then cut into 1.5cm pieces. Roll each disc into 8cm round circles.
Fill each gyoza wrapper with the vegetable mixture, being careful not to fill it too much. Seal the wrapper with water and press firmly.
Heat some vegetable oil in a pan to a medium heat, arrange gyoza in pan, then quickly add water and put on the lid to allow the gyoza to steam. Cook for 6-8 mins, remove from pan.
Okonomiyaki
Place the flour in a bowl, making a well in the centre and gradually at the water whilst whisking. Combine until smooth. Cover with glad wrap and place in the fridge for 30 mins.
Once rested, add the egg to the batter whilst whisking, then add the cabbage and the spring onion and mix well.
In a fry pan, heat 2 tbsp of oil, then place the mixture into the pan, creating 3 or 4 medium sized okonomiyaki to suit the size of your burger. Cook for 3 mins, then flip and cook for another 2 mins.
Remove from pan and decorate with kewpie mayonnaise and hoisin sauce.
Tofu Bun
Using a large circular cutter, cut a disc of firm tofu about 1cm thick.
In a fry pan, heat vegetable oil to a medium heat and lightly cook the tofu about 2 mins each side, remove.
Place sugar, soy and sesame oil in the pan and heat to medium heat. The mixture should start to thicken as the sugar caramelises. Once it starts to thicken, place the top of the burger bun into the pan for the caramelisation. Cook for 1 minute, then remove from pan.
To construct the burger, place the burger bun onto a plate, the place lettuce, okonomiyaki, complete with the sauce, carrot, seaweed and the burger top. Sprinkle with sesame seeds and finely chopped nori.
Serve with seaweed salad.
Korean Spicy Pork BBQ (Jeyuk Bokkeum)
To Prep
Mix all marinade ingredients well. Combine the meat, onion, and scallions with the marinade and mix well.
Marinate for about an hour or overnight.
To Cook
Preheat and lightly oil with sesame oil before adding the meat. Grill over charcoal or pan fry in a skillet over medium high heat until slightly caramelized.
Serve with steamed rice or as a wrap. First, put a leaf of lettuce in your palm. Add perilla leaves followed by a piece of meat and then add a dollop of gochujang (Korean red chilli pepper paste) or doenjang (Korean soybean paste) if you can’t handle spiciness, a sliver of garlic and a piece of chopped Korean green chilli pepper.
Grilled Japanese Eggplant (Yaki Nasu)
To Cook
Spray grill with cooking oil. Cook eggplant in their skin over medium high heat for about 5 mins on each side until the inner flesh is soft and tender and the outer skin is charred.
Either place the eggplant (skin on) in cool water, or allow it to rest until room temperature. Once the eggplant cools, gently remove all of the charred skin. Remove the stem, and chop the eggplant into thirds or fourths, creating small bite size pieces.
Plate the Yaki Nasu and garnish with fresh grated ginger, bonito shavings and sliced green onions. Drizzle with soy sauce. (Dashi shoyu or ponzu are alternative seasonings).
Green Curry With Roast Pork (Gaeng Keow Wan Mu Yang)
To Cook
Grill or roast pork steak in an oven (medium-rare) and slice into 1cm thick. Set aside.
Heat oil in a wok or frying pan, stir-fry Valcom Green Curry Paste over low heat for 2 mins or until fragrant. Slowly add half of the Valcom Premium Coconut Milk and bring to the boil over medium heat.
Add the roast pork, Squid Brand Fish Sauce and sugar. Stir through.
Mix the remaining of Valcom Premium Coconut Milk with water and slowly add into the mixture. Bring to boil for 2 minutes.
Add eggplants, capsicum, kaffir lime leaves and red chilli. Stir well. Return to boil until the eggplants are cooked. Add basil leaves before removing from heat. Serve with steamed rice.
Thai Leaf Wrapped Grilled Fish (Miang Pla Pao)
To Prep
Stuff 3 stalks of bruised lemongrass and 1 cup of basil leaves inside the fish. Then rub 2 tbsp salt all over the fish.
To Cook
Heat up the grill and cook the fish for 15-20 mins on each side.
Prepare the sauce while the fish is grilling. Combine all the ingredients for the spicy sauce in a food processor and blend until it becomes a thick paste. Spoon out and set aside.
To make the sweet sauce, add all ingredients to a saucepan and heat over low heat. Keep stirring until palm sugar is fully dissolved. Turn off the heat, add in crushed peanuts and stir to mix well.
The fish should be ready by now. Serve whole fish with fresh vegetables, rice noodles and sauces on the side. Simply peel off the skin and scales of the fish to reveal the moist and tender fish meat.
To enjoy, take a betel leaf, add some rice noodles, fish meat and other vegetables. Wrap it up and dip it into either sauce and shove it into your mouth!