Discover the authentic in Asian cuisine food
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!
To Prep
Thread Paneer cheese, zucchini, red capsicum, red onions and tomatoes onto wooden skewers alternately.
Whisk the marinade ingredients together in a bowl until well combined.
Place skewers into a shallow non-metallic dish and pour over marinade.
Marinate for 20 mins or overnight turning frequently.
To Cook
Pre-heat BBQ or Griddle pan on a medium heat and cook skewers for 6-8 mins turning and basting frequently.
Serve hot garnished with fresh coriander leaves and lemon wedges with a side salad and warm naan bread.
Notes: Paneer cheese maybe replaced with tofu, chicken or
prawns.
To Cook
Grill the prawns for 3 mins on both sides.
Combine chilli paste, juice, sugar and fish sauce
Add the prawns, onion, red onion, lemongrass and mint.
Mix well and garnish with coriander.
Serve with steamed Jasmine rice or with a salad mix.
To Cook
Grill beef fillet to medium rare and sliced 1cm thick.
Combine all salad dressing ingredients in a bowl.
In a salad bowl, combine beef fillet, sliced onion and cucumber with salad dressing. Toss to mix well.
Arrange lettuce leaves in serving plates; top with the beef salad mixture. Serve as entree.
To Prep
Preheat BBQ or griddle pan. Combine mirin seasoning, lemon juice, zest and soy sauce in a bowl and marinate kingfish fillets. Set aside.
Sprinkle cooled rice with sushi seasoning and mix well. Place the nori shiny side down on a bamboo rolling mat. Spread the rice evenly over the nori, leaving a 2cm strip to seal. Dab a small amount of mayonnaise and wasabi along the centre of the rice and top with a selection of sliced vegetables. Life the mat and roll sushi tightly; brush nori with a little water and seal roll. Repeat with remaining ingredients.
To Cook
Heat griddle pan or BBQ over medium heat and cook fish for 2 mins on each side or until cooked.
Cut rolls into 3cm sized pieces and place sushi into the centre of the serving plate. Top sushi with the grilled fish and serve with lemon wedges.
To Prep
In a bowl, marinate beef slices with Ottogi Bulgogi Sauce & Marinade for 15 mins.
Mix gochujang sauce ingredients in a bowl. Set aside.
To Cook
Heat oil in a pan over medium heat and stir-fry beef until cooked through. Set aside.
Place 1 cup of rice in a serving bowl. Arrange with assorted vegetables and bulgogi beef side by side. Top with a fried egg.
To Serve
Drizzle 1 tbsp sesame oil. Repeat with the other bowl.
Serve bibimbap with gochujang sauce.
