Discover the authentic in Asian cuisine food
To Prep
Marinate chicken in coconut milk, salt and turmeric for at least 3 hrs.
To Cook
Grill over medium coals for 10 mins on either side until cooked.
Slice chicken into pieces.
Blend onion, coconut milk and sweet paprika to a paste.
Heat a pan and add paste and stir over low heat.
Season the sauce with palm sugar and fish sauce.
Add in the chicken slices and mix well. Remove from heat and garnish with mint.
To Prep
Combine marinade ingredients in a bowl. Add chicken and marinate in the fridge overnight.
To Cook
Boil potatoes until soft. Meanwhile, place cream and butter in a separate pot, bring to boil. Mash potatoes, add cream mixture. Stir in wasabi and salt to taste. Keep warm.
Preheat grill to medium. Grill chicken, skin side down, until browned. Increase heat to high, turn chicken and cook skin side up until meat is cooked through and skin is crisp.
Serve mash and chicken with extra wasabi.
To Cook
Soak pock hock in cold water for about 2 hours. Bring a pot of water to a boil and add the pock hock making sure the pork fully immersed in water. Boil pork for about 10 minutes.
Drain pork into a colander and discard water. Wash pork thoroughly.
Add all the ingredients into a large pot except chilli marinade and add pork hock, making sure that pork is fully immersed. Bring to a boil and then simmer for 2-3 hours or until meat is tender.
Take out pock hock from the pot and let it cool. Take meat off the bone and cut into slices. Reserve stock for later date (use as master stock).
Pour chilli marinade into pock slices. Marinate for about 2 hours or longer and grill or stir fry in a pan very quickly.
To Prep
Mix the chilli sauce, soy sauce and honey in a bowl. Place the prawns in this marinade and cover. Allow to stand.
Take the prawns and skewer them on the lemongrass, three to a stick.
To Cook
Heat the grill plate and cook prawn for 2-3 mins each side, while basting the prawns with the marinade.
Arrange the prawn sticks on a plate and garnish with mint.
To Prep
Combine Yeo’s Satay Sauce, lemon zest, turmeric, cumin, salt and sesame oil. Add beef and marinade for at least 1 hr.
To Cook
Thread beef strips onto skewers and grill over charcoal or on a hot skillet until just done.
Serve with steamed rice, salad and a bowl of warm Yeo’s Satay Sauce.
To Prep
Combine Yeo’s Satay Sauce, lemon zest, turmeric, cumin, salt and sesame oil. Add beef and marinade for at least 1 hr.
To Cook
Thread beef strips onto skewers and grill over charcoal or on a hot skillet until just done.
Serve with steamed rice, salad and a bowl of warm Yeo’s Satay Sauce.
For Tamarind Sauce
Combine all ingredients in a small saucepan, stir until sugar is completely dissolved. Place over medium low heat until boiling, keep stirring. Simmer for further few minutes until the sauce thickens. Set aside.
To Cook
Clean the whole prawns, cut at the back from head to tail and devein.
Grill the prawns for few minutes, or only just cooked.
Arrange the prawns in a serving plate.
Pour the tamarind sauce over the prawns.
Garnish with fried shallot and dried chilli.
To Prep
Place the beef cubes and green onion pieces neatly onto 4 bamboo skewers alternating each as you go. Combine together the marinade mix of soy, mirin and sugar, and then coat the skewers well.
To Cook
Bring to a boil the dashi, soy, mirin, salt and sugar, then turn down and simmer for 3 mins. Remove from the heat and set aside.
In a pre-heated grill pan cook the skewers with olive oil quickly until medium rare. Place a neat portion of the noodles into each serving bowl and top with a beef skewer. Pour the hot broth over each skewer and finish with the sliced spring onions.
Your Somen with Beef Skewers is ready! Be sure to savour it with the warm broth!
To Cook
BBQ or Pre-heat oven to 190°c.
Place chicken on a board breast side down and cut down both sides of the backbone using poultry shears or kitchen scissors. Discard backbone.
Turn chicken over and press firmly on the breastbone to flatten. Place chicken in a non-metallic dish.
Combine the Valcom Pad Thai Paste, oil, lime, Squid Brand Fish Sauce, chilli, kaffir lime leaves and coconut sugar in a large bowl and mix well.
Pour marinade over the chicken and coat well. Allow to marinate several hours or overnight.
Place the chicken in the pre-heated BBQ or Oven 190c for 50 mins or until juices run clear.
Serve on a board covered with banana leaf garnish with fresh basil leaves and lime wedges.
Your pad Thai BBQ butterfly chicken dish is ready!
Notes: This marinade is also delicious with Pork or Lamb shoulder.
To Cook
Mix marinade in a bowl and marinate chicken for 1 hr. Skewer the chicken cubes and grill until cooked.
Warm remaining satay sauce and serve as an accompanying dipping sauce
Serve with cucumber and onion as garnish.
For Satay Sauce
Blend peanuts coarsely with mini food processor and set aside.
Chop the spice paste ingredients and blend until fine.
Heat oil and fry the spice paste until aromatic and smell spicy. 3. Add the peanuts, tamarind puree, water, palm sugar, sweet soy sauce, oil, salt and stir thoroughly.
Simmer in low heat while continue stirring for about 3-5 mins until the peanut sauce turns smooth. Remove from heat and set aside.
Your Chicken satay recipe is ready!
To Cook
Carefully remove the scallops from the half shells. Set the scallops aside and boil the shells for 1 min. Dry and lay out onto 4 plates.
To make the sauce, bring to a boil the dashi, mirin, soy and chopped shrimp, turn down and simmer for 6 mins. Strain and cool.
Place a small amount of the somen noodles onto each scallop shell and top with a little of the finely cut daikon.
Place the butter into a pre-heated grill pan. When it starts to foam, add the scallops and cook each side for 1 min.
Place a scallop onto each shell, spoon some of the cold sauce over each and finish with a coriander sprig.
To Cook
Combine the sauce ingredients in a saucepan and bring to the boil to burn off the alcohol.
Thread the chicken and spring onion alternatively onto skewers and brush with the yakitori sauce. Grill, basting regularly, until cooked.
Serve with Kewpie Mayonnaise Sriracha for that extra chilli kick!
