To Make
In a medium bowl, combine Squid Brand Fish Sauce, oyster sauce, soy sauce, garlic, rice wine vinegar, coriander, pepper and 2 tbsp honey for the marinade. Add beef and coat well. Set aside for 15-30 mins.
Thread capsicum and beef alternately onto soaked bamboo skewers, keep marinade sauce aside.
In a small pan, add the marinade sauce and remaining honey, simmer for 1-2 mins to thicken. Remove from heat and squeeze through juice from half a lime.
Heat oil in a BBQ grill or chargrill pan over high heat until hot. Reduce heat to medium, cook skewers for 2-3 mins on each side.
Plate skewers and serve with steamed rice, lettuce, spring onions, coriander, lime wedges and the sauce.
Grill/BBQ
Nasu Dengaku Bao (Miso-glazed Eggplant Bao)
To Make Dough
Mix the yeast with warm water and let it rest for 5 mins.
In the meantime, in a large bowl, mix the flour, baking powder and sugar. Once well combined, create a well in the middle to add in the wet ingredients.
In the well, add in the oil followed by warm water and active yeast mixture.
Mix everything slowly in the bowl until the dough starts to form, then place it on a flat surface to knead.
Knead the dough for about 5 mins (it should end up soft and only slightly sticky). Once done, cover the dough and let rest in a warm place until it doubles in size (approx. 1 hr).
After the dough has doubled in size, place it on a flat surface and knead again for about 5 mins to remove air bubbles. Then use a rolling pin to flatten the dough until it’s approx. 1 cm thick.
Next, use a round cookie cutter (approx. 10 cm diameter) or a big glass to cut circles into the dough. Take out any leftover dough, roll it flat again and cut more circles out of it.
Brush the circular dough with oil and fold it in half with the oily side inwards (this will allow the bao to open easily once cooked).
Once all the bao dough are folded, place each onto a square baking sheet, cover and let rest for 15 mins.
After resting, cook the bao by steaming them for 12 mins.
To Make Miso-glazed Eggplant
In a small pot, mix the miso paste, sake, mirin, sugar and water together on low heat for about 5 mins. Set the sauce aside.
Cut the eggplants in thick round slices and grill for 2 mins on each side. Brush the sauce on the eggplant and grill for another 20 secs on each side, then set aside to serve with the bao.
To Serve
In a bao, drizzle some Kewpie mayonnaise, add in some shredded cabbage and miso-glazed eggplant, topped with red ginger pickle, coriander, spring onions and fresh chillies.
Char Grilled Coconut Veggie Salad
To Cook
Cut asparagus, broccolini, carrots long ways into strips similar to the size of a chopstick. Cut brussel sprouts into halves and cut onion into thin strips.
Heat a frying pan and spray it with cooking oil. Add asparagus, broccolini, carrot and brussel sprouts, coating the veggies with cooking spray. Cook veggies on high heat until they just start to wilt.
Then add ¼ cup of water and cover with a lid for 1 min to trap in the steam and then turn off the heat. Let sit for 5 min.
Leaving water behind, remove veggies into a bowl and let cool for 10 mins.
Before turning the fry pan back on, add your onion, sauce ingredients, coconut cream, hot chilli sauce, soy sauce, ginger.
On medium heat cooking sauce for 2 min just to thicken it.
Add sauce, sesame seeds to veggies toss until well combined,
Once plated garnish using coriander, chilli, toasted peanuts
Makes 2 good-sized portions or 4 side serves.
Teriyaki Soba with Grilled Salmon and Prawn
To Cook
Cook soba in rapid boiling water for 4mins,. When it turns soft, drain and place it on the bowl.
Grill the prawn and salmon rolls using a food blow torch until it turns brown, then place it on top of the soba.
Cook all sauce ingredients together until they boil, then pour the sauce over of the soba.
Thai Beef Salad
To Prep
Whisk together fish sauce, sesame oil, soy sauce, lime juice, garlic, ginger and palm sugar in a jug.
Place the steak in a dish and drizzle half the dressing on ensuring the steak is coated all over. Cover with plastic wrap and place in fridge, turning occasionally for up to 2 hrs.
To Cook
Preheat a barbecue grill on high. Cook steak on grill for a few minutes on each side for medium, or cook to your liking. Transfer to a plate, cover with foil to rest for 10 mins.
Place the tomatoes, cucumber, chilli, onion, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide amongst bowls and serve immediately.
Sticky Beef Ribs in Master Stock
To Prepare Beef Ribs
Place ribs in a pot covered with cold water and bring to a boil. Let the ribs cook for about 2 mins. Removed from the pot and rinse the ribs under running water to remove scum.
In a separate pot. add beef ribs to master stock and bring it to a boil. Lower the heat and let it simmer for approximately 2 hours or till the meat is tender. Remove and leave the ribs on a tray and set aside to air for 1 hour.
Strain 250ml master stock into a small frying pan, add honey and bring it to a boil. Lower the heat and simmer for another 10 mins, stir frequently till it thickens. Set aside.
Oil a char-grill or a skillet and heat over medium heat. Place ribs on the grill or skillet and brush with oil and master stock glaze. While cooking, continue to flip and brush ribs with master stock glaze until it is well coated and cooked.
Remove from heat and it’s now ready to serve.
To Prepare the Salad (Pickle)
With a mortar and pestle (or a food processor), pound garlic, salt and sesame seeds into a coarse paste. Stir in rice vinegar, sugar, ginger paste and hot water and mix well.
In a mixing bowl, add the pounded mixture to shredded cucumber, cabbage and carrot, and let it sit for at least 5 mins before serving.
Indonesian Inspired Caramelised Pork Belly Skewers
To Make
In a medium bowl, combine garlic, ginger, ABC Sweet Soy Sauce Kecap Manis, fish sauce, oil and water. Add pork and coat well. Cover and place in fridge for at least 1 hour.
Thread pork onto soaked bamboo skewers. Set aside and keep the marinade sauce.
Heat a BBQ grill or chargrill pan over high heat until hot. Reduce heat to medium and cook skewers for 2-3 mins each side, turning and brushing with marinade sauce until charred and sticky. Set aside.
In a small pan, add remaining marinade sauce and bring to the boil, reduce heat to simmer for 1-2 mins or until it thickens. Remove from heat.
Plate skewers on a bed of rice with a drizzle of sauce. Serve with cucumber, spring onion, coriander and lime wedges.
Chargrilled Turmeric Chicken
To Make
In a medium bowl, combine garlic, ginger, turmeric, curry powder, salt, ABC Sweet Soy Sauce Kecap Manis, lime juice and oil. Add chicken and coat well. Cover and place in fridge for at least 1 hour.
Heat a BBQ grill or chargrill pan on medium-low heat. Cook chicken, skin side down for 7-9 mins each side or until cooked through, set aside to rest.
Pour marinade into a small saucepan and bring to the boil, reduce to a simmer and cook until thickened slightly.
Plate sliced chicken over rice with a drizzle of sauce. Serve with remaining sauce, red onion, cucumber, coriander and lime wedges.
BBQ Spicy Lamb Cutlets
To Make
Season lamb with salt and pepper.
In a medium bowl, combine ABC Sweet Soy Sauce Kecap Manis, chilli powder, ginger, garlic, sesame oil and lime juice. Add lamb, turn to coat well and set aside for 30-60 mins.
Heat a BBQ grill or chargrill pan over high heat until hot. Reduce heat to medium and cook lamb for 3-5 mins each side for medium rare. Rest, loosely covered with foil for 5 mins.
Serve with mint leaves, spring onion, cucumber and steamed rice. Garnish with chilli for extra spice.
Korean BBQ at Home (Sogum Gui)
To Make Korean BBQ at Home
Arrange lettuce and sesame leaves on a plate. Set aside.
Divide garlic slices and green chilli slices into 4 individual portions.
Pour sesame oil to a cast iron frying pan (or any frying pan) and cook meat in batches.
To Make Pajeori
Mix all the ingredients together in a bowl just prior to serving.
To Make Sesame Oil and Salt Dipping Sauce
Divide salt and pepper equally in 4 sauce dishes. Pour 1 tbsp of sesame oil over each dish. Serve with Korean BBQ as dipping sauce.
To Serve
Serve meat with rice, lettuce and sesame leaves wraps, garlic and chilli slices, pajeori (green onion salad), ssamjang, and sesame oil and salt dipping sauce.
Tip
Cook meat in the middle of dining table using portable stove is preferable, ie tabletop cooking.
Grilled Tom Yum Prawns
To Prep
Remove/cut away prawns’ whiskers and legs. Wash and pat dry.
With a pair of scissors, cut the middle of the prawn’s shell all the way to the tail. Then, using a paring knife, cut the flesh all the way to butterfly the prawn. Set them aside.
To Cook
Heat up frying pan with 1 tbsp of oil and sauté the minced garlic for 1 min, then toss in the sliced lemongrass and fry for 1 min. Add in the chopped coriander stems and chopped chillies and fry for 30 secs.
Add in tom yum paste and stir till everything is well coated. Add in fish sauce, fry for a few secs and toss in the sliced kaffir lime leaf. Stir and add in sugar. Keep stirring and add in water. Stir till combined. Remove and set aside.
Scoop the fried paste and spread onto prepared prawns.
Heat up a grill pan with a tbsp of oil and grill the prawns shell side down till flesh turned opaque. You may want to cover the grill pan for even circulation.
Serves cooked prawns sprinkle with some thinly sliced kaffir lime leaf and cut lime.
Lemongrass Chicken Skewer with Spicy and Tangy Dip
To Cook Lemongrass Chicken
Cut chicken thighs into 2.5cm cubes and put into a mixing bowl.
Sliced lemongrass (the white parts only) and smashed garlic. Using a pestle and mortar, pound them into fine paste.
Add the pounded items, fish sauce, salt, raw sugar, cooking oil, dark soy sauce, black pepper and finely chopped coriander with roots into mixing bowl with chicken. Mix everything together and marinade for 1-2 hrs.
Thread the marinated chicken cubes onto bamboo skewers.
Heat grill pan with some oil on medium heat and grill the chicken skewers till cooked.
To Prep Spicy and Tangy Dip
Mix all the ingredients together and stir till sugar dissolved. Serve chicken skewer with dip.