To Cook
Preheat oven to 250°C.
Combine sauce ingredients to make gratin sauce. Set aside.
Season salmon fillet with salt and pepper. Sear salmon in a pan until medium cooked in the middle.
Brush a thick layer of gratin sauce on salmon, lightly sprinkle breadcrumb over the top, and bake in oven for 10 mins or until the top becomes golden brown.
Grill/BBQ
Thai Green Curry Beef Skewers
To Prep
Add the rump steak, fish sauce and pepper to a mixing bowl. Stir to combine. Cover in cling wrap and allow to marinate for 1 hr, or overnight for best results.
Thread 6-8 pieces of meat on a skewer. Repeat with remaining meat.
To Cook
Add the coconut milk and Thai Green Curry Paste into a saucepan. Bring to the boil, then lower heat and simmer for 1-2 mins, stirring to break up the paste. Add in cornflour slurry and cook for 30 secs until thickened, then remove from heat.
Heat a griddle pan over high heat. Add some oil, then place the skewers on the pan, cooking for 1 min on each side for a total of 4 mins, or until cooked to your preference.
Transfer to a plate and allow to rest.
Add all the salad ingredients in a large mixing bowl. Toss to combine and set aside.
Mix salad dressing ingredients together until palm sugar is dissolved. Pour over salad and toss to evenly coat.
To serve, drizzle green curry sauce over the beef skewers, and serve with salad.
Yakitori
To Prep
Thread all chicken onto skewers, and all eggplant on to separate skewers and plate in spate flat dishes or containers with lids.
Pour approx. half the marinade all over the eggplant and roll around until all sides are in contact with the marinade – marinade for 20-60 mins.
Repeat the marinade and roll for the chicken. Chicken can marinade in advance for up to 1-24 hrs, turning 2-3 times.
To Cook
Preheat griddle pan or barbecue to medium high.
Create cucumber salad dressing by thoroughly combining sesame oil, vinegar and mirin, and adjust heat level with wasabi to your liking.
Place yakitori skewers on the hot surface and grill until there are heavy caramelisation on all sides, and cooked through – maybe up to 10 mins, turning 3 times, or all sides.
While yakitori is cooking, dress your cucumber and place in a bowl or a board, sprinkling with sesame seeds, leaving space for cooked skewers.
Once skewered meat and vegetables are cooked through, place on board and serve.
Salmon Flake Onigiri (Salmon Rice Ball)
To Cook
Season salmon with salt. Grill in oven for 7 mins or until cooked through.
Once cooked through, use a fork and flake the salmon finely into a bowl.
Lightly toast 2 Obento Yaki Nori for Sushi on stove till crispy and warm. Break into small pieces into salmon bowl and add in roasted sesame seeds.
Add Japanese soy sauce and Kewpie Mayonnaise to taste.
Place rice in a large mixing bowl, stir in desired amount of the salmon flake mixture. Use your hands to grab a handful of rice and make a shape of a ball.
Plate on a dish together with some Obento Yaki Nori for Sushi as garnish.
Grilled Larb Chicken Wings
To Prep
Marinade the chicken wings with the marinade ingredients for at least 2 hrs.
With a dry fry pan, toast the rice until browned, stirring often as it cooks. Transfer to a mortar and pestle and grind until they become powdery grains.
To Cook
In a small saucepan, add in the sauce ingredients and bring to boil. Simmer for 2-3 mins then turn off the heat. Set aside.
Add some oil to a grill pan and heat the pan on high. When the pan is hot, reduce the heat to medium low and place the wings on the grill. Grill for about 12 mins or when one side is cooked, then flip and cook for another 12 mins or when the other side is cooked.
Once the wings are cooked, turn up the heat to char the wings on both sides, about 1-2 mins each side.
Place the wings and sauce in a large bowl and toss to coat well.
Transfer to a serving plate, top with chillies, coriander and sprinkle the rice grains. Serve.
Indonesian Vegetarian Skewers
To Cook
Mix all marinade ingredients in a large bowl. Add eggplant and zucchini, marinate for 1 hr.
Mix dipping sauce ingredients in another bowl. Set aside.
Thread the vegetables onto skewers until all vegetables have been used.
Brush some oil on a hot griddle pan or barbeque, cook the skewers, basting occasionally.
Serve with dipping sauce and some crushed peanuts.
Indonesian BBQ Beef Ribs
To Cook
In a large pot, soak ribs in brine for 2 hrs. Then, bring to a boil and simmer for 1 hr until meat is tender. Leave to cool before removing the ribs.
Mix marinade ingredients in a large bowl. Coat each rib well with marinade.
Cook ribs on hot griddle pan or barbeque for 5 mins on each side until the marinade caramelises, basting as you grill.
Rest ribs for 5 mins before serving.
Chilli Lime Barbecue Prawn Skewers
To Prep
Pound the garlic, cumin, chilli, ginger and coriander in a mortar and pestle to make a fine paste.
Transfer to a large mixing bowl and add in lime juice and sesame oil, then stir to combine.
Add prawns and stir through the marinade. Cover with cling wrap and refrigerate for 1 hr.
To Cook
Brush barbecue with oil. If using a pan, heat oil over high heat.
Skewer prawns, then cook for 1-2 mins each side on high heat, or until cooked.
To serve, garnish with extra chilli and coriander, and squeeze over extra lime juice. Serve with cucumber ribbons.
Indonesian BBQ Beef Ribs
To Cook
In a large pot, soak ribs in brine for 2 hrs. Then, bring to a boil and simmer for 1 hr until meat is tender. Leave to cool before removing the ribs.
Mix marinade ingredients in a large bowl. Coat each rib well with marinade.
Cook ribs on hot griddle pan or barbecue for 5 mins on each side until the marinade caramelises, basting as you grill.
Rest ribs for 5 mins before serving.
Thai Duck & Dragon Fruit Salad
To Prep
Heat the oven and an oven tray to 200°C.
Dust the duck breasts with salt and pepper on both sides.
To Cook
Add the duck, skin-side down to a non stick pan (no oil). Cook from cold for 4 to 5 mins.
As the heat rises, the fat will render, making the skin crispy. By now the pan is at a medium to hot temperature.
Seal the duck on all sides in the hot pan then place skin-side down on the heated oven tray.
Squeeze a little orange juice onto the upturned meat (not the skin) and return the tray and duck breasts to the oven to finish cooking (6 to 8 mins).
Prepare the dressing by first combining fish sauce, rice vinegar, orange juice and soy sauce with the palm sugar and mix until sugar is dissolved.
Add sesame oil, crushed garlic and grated ginger, mix well, then set aside.
In a large bowl, combine coriander, oak leaf lettuce and watercress with onion. Drizzle with dressing and toss well to cover.
Combine dragon fruit and orange into the bowl to coat and divide the mixture between two bowls for serving.
Remove the duck breast from the oven, place on a cutting board skin-side up and allow to rest for a few mins. The duck is ready when it’s slightly resistant but springy when pressed.
While the duck is resting, scoop the contents of one dragon fruit, and blend with a teaspoon of cane sugar on high to make your smoothie. Pour into glasses and serve with fresh mint to garnish.
Slice the duck into thick pieces so they remain juicy and serve on top of the dragon fruit, orange, coriander and lettuce mix.
Garnish with chopped peanuts and a further drizzle of the dressing. Serve immediately and enjoy.
Traditional Indonesian Salad (Gado-Gado)
To Cook
In a small pot over low heat, combine all sauce ingredients.
Stir until well combined and peanut sauce mixture is smooth.
Marinate tofu squares in peanut sauce for 30 mins.
Meanwhile, prepare all vegetables and assemble them in a salad bowl.
Grill tofu squares on medium heat on a hot grill until golden brown and cooked through.
Cut tofu squares into triangles and place alongside prepared vegetables in salad bowl.
Garnish with coriander, sesame seeds and crushed peanuts.
Serve Gado-Gado with a generous serving of peanut sauce.
Sticky Tofu Sliders
To Prep
Cut your block of tofu into 8 equal size pieces. (Slice lengthways through the centre to create two equal size squares, then cut each into 4 pieces.)
Combine the honey, soy sauce, ginger and garlic in a shallow glass or ceramic bowl, then add the tofu and gently turn to coat. Cover and marinate in the fridge for at least an hour.
Prepare the slaw. Combine the cabbage and carrot in a bowl with the Kewpie Mayonnaise. Toss to combine.
Slice the brioche buns in half.
To Cook
Place a griddle pan on the grill over high heat. Add the tofu and cook for 2 mins each side, basting with the remaining marinade if desired.
On the base of each brioche bun, place a small amount of salad greens, then the cooked tofu, the Kewpie Mayonnaise, and finally a sprig or two of fresh coriander and the top of the bun.