To Cook
Heat oil in medium heat pot, then add Valcom Laksa
Paste and red onion. Continue cooking until fragrant.
Turn on high heat then add beef. Continue cooking and stirring for 1 min.
Next, add sugar, water and coconut milk, bringing it to boil before turning on simmer. Simmer for 50 mins (put everything except water in slow cooker works well too. Please follow the instructions of the slow cooker)
Serve slow-cooked beef and sauce with purple potato and bamboo shoots. Garnish with micro coriander and kizami chilli.
Slow Cook
Slow Cook Roasted Pork Bones Congee
To Cook
Wash and soak raw peanuts for 2 days prior, keeping peanuts in the refrigerator and changing the water overnight.
Soak dried oysters and dried scallops in hot water 1 hr prior.
Place washed rice at the bottom of slow cooker and lay roasted pork bones on top.
Pile the soaked peanuts, dried oysters and dried scallops on top of roasted pork bones.
Fill slow cooker with hot water, cover and cook porridge for around 8 hrs set on low.
Season porridge with salt to taste. Garnish with shredded ginger and chopped spring onions
Slow Cook Kimchi Beef Stew
To Cook
Soak beef chucks in water to draw out as much blood as possible. Wipe dry with kitchen towels and cut into large chunks.
Mix all the ingredients together for sauce mix and set aside.
In the slow cooker, place half of the beef in a layer at the bottom, then lay half of the kimchi. Add the balance of beef, followed by the balance of the kimchi.
Pour the sauce mix over. Cover and cook on low for 8 hrs.
Sprinkle some roasted sesame seeds over before serving.
Slow Cook Thai Beef Curry
To Cook
Soak beef chuck in water to draw out as much blood as possible. Wipe dry with kitchen towels and cut into large chunks.
Heat up a large frying pan or skillet over medium-high heat. Coat pan in oil and cook beef chunks until brown on all sides (about 6 mins).
Place the seared beef into a slow cooker.
Pour the beef stock into the hot pan and stir, removing any remaining residue off the pan into the beef stock. Then add the stock into the slow cooker.
Add onion, curry paste, brown sugar and fish sauce. Stir to mix well.
Cover and cook on low for about 8 hrs.
After about 8 hrs, stir in coconut milk and toss in the green beans cooking on high for about 12 mins or until green beans are tender.
To serve, toss in coriander leaves and lime juice. Stir and serve while hot.
Slow Cooked Red Curry
To Cook
In a slow cooker, place 3 tbsp of red curry paste with 1 tbsp of oil.
Dice and add in the chuck steak along with the coconut milk.
Leave to cook for 2 hrs.
Dice and add in the sweet potato, eggplant and zucchini.
Add peanut paste, fish sauce, palm sugar and cook for another 2 hrs. Add snow peas.
Serve with boiled rice.
Slow Cooker Korean Pulled Beef
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.
Chinese Chicken and Mushroom Soup
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.
Creamy Coconut Slow-Cooked Chicken Laksa
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.
Asian Pulled Pork
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.
Slow Cooked Beef Cheek
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.
Pork Ribs, Lotus Root and Peanut Soup
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.
Beef Ribs Stew (Galbi Jjim)
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.