Discover the authentic in Asian cuisine food
To Prep
Combine all ingredients except the water and marinate the beef overnight.
To Cook
Pour the marinated beef and water into a slow cooker and cook on high for 4-5 hrs. If there is little liquid left after 2 hrs of cooking, add another 200ml water.
Shred the beef and mix it well with the sauce.
Serve hot with rice.
To Prep
Wash the shiitake mushrooms and soak it in the water overnight in the pot. After soaking, trim the stem and return to the pot.
Cut the chicken meat into bite size and marinate overnight with 1 tbsp Shaoxing wine.
To Cook
In the pot with mushrooms, add goji berries and red dates, then bring to boil.
Once boiling, turn the heat down to simmer for 30 mins.
Add carrots, ginger and chicken and bring back to boil.
Simmer the soup for another 30 mins, then add the remaining Shaoxing wine and chopped spring onions.
Add salt to taste and serve garnished with curled spring onions.
To Cook Laksa Soup
Heat the oil in a wok or pan, then add in the onion, ginger, garlic and lime zest. Stir for 1 min until onion is softened.
Add in the laksa paste and stir for 2-3 mins or until it is aromatic.
Add the chopped chicken and stir for 5 mins or until half cooked through.
Scoop everything into a slow cooker and pour the chicken stock in.
Add the lime juice, lemongrass and fish sauce, cook on high for at least 2 hrs.
30 mins before serving, add the coconut cream and continue cooking on high for 30 mins. Taste test and season with salt if required.
To Serve
Prepare the rice vermicelli according to the packet.
Blanch the sliced bok choy and bean sprouts then set aside.
Divide the noodles, eggs, bok choy and bean sprouts into serving bowls.
Scoop laksa soup into the bowls and divide the chicken equally.
Top with sliced red onions, coriander leaves, fried shallots and a lime wedge. Serve immediately.
To Cook
Season the pork shoulder on both sides with salt and pepper.
Heat up oil in a pressure cooker or slow cooker and brown the pork in batches before setting the cooked pieces aside.
Add the rest of the braising ingredients into the cooker and then return the pork back into the cooker. Bring to boil.
For pressure cooker, cover the pot and seal it. Cook the pork under high pressure for 1 hr. For slow cooker, cover the pot and cook on high for 4-6 hrs.
Once the pork is cooked and tender, remove it from the pot and set aside.
Continue to cook the leftover ingredients in the pot and add half of the cornflour slurry and mix well. If the mixture isn’t thick enough, add more of the leftover cornflour slurry.
Once the desired thickness is achieved, turn off the heat and transfer into a large mixing bowl.
Shred the cooled pork shoulder with two forks and then transfer into the large mixing bowl to mix with the sauce.
Serve with steamed rice and enjoy.
To Prep
Preheat an oven to 250°C.
To Cook
Heat oil in a frying pan over medium-high heat and cook the beef cheeks in batches until they have all been browned, then set aside.
Place the beef cheeks in a baking dish and add in the remaining ingredients. Add more water to cover the beef cheeks in needed.
Cover the dish with a lid and place it in the oven. Reduce the oven to 140°C and cook for about 4 hrs or until the cheeks have become fork-tender.
Once the cheeks have finished cooking, pour the liquid from the baking dish into a pan and reduce over a high heat.
Once the sauce has reduce, season with salt and pepper to taste.
Serve the beef cheeks with sauce and steamed rice.
To Cook
Blanch the pork in boiling water for 5 minutes and remove it from the water. Clean off any impurities and set them aside.
Put all the ingredients into a pot and add water. Ensure the water covers all the ingredients by 4-5cm, otherwise, add more water to the pot.
Bring the water to a boil on medium-high heat, then reduce heat to low and allow to simmer for about 3 hours or until the pork is tender.
Alternatively, if using a slow cooker, bring the ingredients and water to boil. Then, transfer pot contents to a slow cooker to cook at low for 5-6 hours.
Season with salt and serve.
To Prep
Soak beef in cold water for at least 30 mins, and then drain.
To Cook
Boil a pot of water with garlic, ginger and onion. Cook meat in hot water briefly, about 5 mins. Drain meat and wash off impurities. Discard garlic, ginger and onions.
Place meat in a pot again with cold water, the water level should just cover the meat.
Bring the ribs to a boil and cook in moderate heat for about 20 mins. Take the ribs out and reserve the stock. Make a few slits in each rib meat.
Place the meat back into the stock. Pour in Obap marinade and mix well. Bring the ribs to a boil and simmer gently over low heat for at least 1½-2 hrs. Add extra water if needed.
At the last 30 mins of cooking time, add the vegetables and spring onions.
Tips
If cooking will be left unattended, use a slow cooker in Step 4.
You can also add peeled chestnuts, gingko nuts and jujube to the stew.
To rehydrate shiitake mushrooms, soak them in a bowl of cold water for at least 45 mins.
Add blended pear for extra flavour to the dish when cooking.
To Cook
Put in onion and potatoes in a slow cooker. Add Valcom Massaman Thai curry paste, coconut milk, coconut cream, chicken stock, fish sauce, lemon juice and brown sugar into the slow cooker. Stir well.
In a zip lock bag, pour in flour and add steak pieces. Shake well until meat is coated in flour. Add the steak pieces into the slow cooker. Give a gentle stir to mix the ingredients well and cook in the slow cooker on low for 8 hrs.
Once ready, dish out and serve with steamed rice or roti.
To Cook
Clean and cut the meat into about 4 cm chunks.
Place meat, root vegetables, celery, carrots, onions, spring onions, garlic and dried chilli peppers in the slow cooker.
Mix sauce ingredients in a small bowl, and pour over the meat and vegetables and toss evenly. Cover and cook for about 4 hours on high, flipping the meat over every hour.
Taste test and adjust to preferred taste. Stir in the spring onions and sesame oil before turning the slow cooker off.
Remove the meat and vegetables from the slow cooker to a large serving bowl. Pour the sauce over the meat to serve.
For the Broth
Place the pork and chicken bones in a stock pot. Add enough water to the pot to fully immerse them. Cover with a lid. Over high heat, bring the water to boil. Once boiled, drain the bones and wash any dark marrow or coagulated blood off from the pork with cold water.
Rinse the pot, put the bones back in along with the rest of the ingredients for the broth. Add water to barely just cover the ingredients. Cover with a lid. Over high heat, bring the water to a boil.
Once boiled, simmer the ingredients in the pot while covered on low for 6-12 hrs on the stove, or 12-18 hrs in a slow cooker. Check the first 10-15 mins after turning down the heat to make sure it’s just barely simmering.
For the Pork Belly
Put all the ingredients in a small pot.
Simmer over high heat until meat turns golden brown and the sauce thickens.
Remove from heat and separate meat from thick sauce.
To Serve
In a serving bowl, add 2-3 tbsp of thick sauce (from pork belly) as base. Then pour over the thick bone broth to fill half of the bowl.
Add ramen noodles and top with cooked pork belly and a raw egg. Garnish with spring onions and serve.
To Cook
Cook corn in boiling water for 8 mins, remove, cut kernels off, set aside.
Heat a saucepan and add oil, garlic, ginger and onions. Cook until soft and add Lingham’s Malaysian Kapitan Curry Paste. Fry for several minutes and add coconut milk, stock, lemongrass and kaffir lime leaf.
Bring to the boil, add chicken and stir. Simmer for 6 mins, add sliced zucchini and corn.
After 3 mins, add spring onions, remove and discard the lemongrass and kaffir lime leaf. Serve with steamed rice.
To Prep
In a blender, process onion, garlic, ginger, turmeric and lemongrass.
Marinate beef with rendang curry paste
To Cook
In a heavy saucepan, heat the oil and add the blended ingredients to stir-fry until fragrant.
Add the marinated beef and paste and just enough water to cover the beef.
Bring it to a boil and reduce the heat to simmer the curry until beef is tender and water is significantly reduced. Stir often to ensure it doesn’t stick and burn. This should take 1.5 hrs.
Once beef is tender, season with salt and sugar, and add tamarind puree and coconut cream.
Remove pot from heat. Serve rendang with steamed rice and sambals.
Tips
If using a blender to grind the paste, adding some oil can help these ingredients to blend easily. Do not add water, this will affect the quality and taste of the rendang.
If we are feeling lazy, use a slow cooker. After stir-frying the paste until it is fragrant, add all remaining ingredients including coconut. However, use TCC coconut milk instead of cream, as it has a lower fat content and more forgiving when cooking over a long period.
