To Cook
Heat up wok and place the preserved mustard vegetables in the wok until the vegetables are dry. Keep stirring until the vegetables are fully dry. Set aside on a plate.
Heat up the wok with some oil.
Add the ginger, garlic and red chilli. Saute until fragrant before mixing in together with the vegetables. Add seasoning according to taste.
Add some water to let the preserved mustard vegetables simmer until soft.
Spoon the wine and sesame oil until it is well-mixed.
Turn off the heat, place on a separate plate and serve while hot with porridge.
Stir-Fry
Stir Fried Vietnamese Egg Noodles (Mi Xao Bo)
To Prep
Start by marinating the beef in 2 tbsp oyster sauce, 1 tsp sugar and 1 tbsp minced garlic. Mix well so the beef if evenly coated with the marinade. Set aside for later.
To Cook
In a pot of salted water, parboil the vegetables for about 1 minute. Drain the water and immediately transfer the vegetables to a bowl of iced water.
Let the vegetables soak in the ice water for 1 minute before draining completely and setting aside.
Boil another pot of water, this time to parboil the noodles. Once the water has started to boil vigorously, add the noodles to the water and parboil for about 15-20 seconds. Make sure to shake the noodles to loosen them first before adding to the boiling water.
Remove the noodles from the boiling water and drain before setting aside.
In a wok, heat up some oil over high heat. When the oil is hot enough, add the beef and stir fry until almost cooked all the way through.
Add the vegetables and season with salt. Mix thoroughly and quickly transfer to a plate.
Heat up more oil in the wok on the highest heat setting. When the oil is hot enough add 2 tbsp of minced garlic. Stir continuously so the garlic doesn’t burn.
Next, stir in the par boiled noodles with the garlic.
Add ¼ tbsp. of fish sauce and 2 tsp soy sauce and mix thoroughly.
Next, add the beef and vegetables to the noodles and toss to mix well.
Transfer to a serving dish and serve hot.
Thai Basil Minced Pork Stir-Fry (Pad Kra Pao)
To Cook
Cook rice in a rice cooker or over the stove according to packet instructions.
Meanwhile, heat a wok over medium heat, then fry eggs sunny side up. Remove and set aside.
In a pestle and mortar, grind the chillies and garlic.
Add them to the hot wok with more oil over a medium heat and saute until fragrant.
Add the minced meat and break them apart in to smaller granules.
Once the mince has cooked through, add the dark soy sauce, fish sauce, sugar and oyster sauce and mix.
If the mince gets too dry, add water if needed.
Once the sauce has been thoroughly combined, remove from the heat and add the basil leaves.
Serve with rice and a fried egg!
Yong Chow Fried Rice
To Cook
Heat up around 1 tbsp of cooking oil in wok and fry green beans and diced carrots until softened.
Heat up 1 tbsp of cooking oil in a wok or nonstick skillet and fry shrimp until slightly seared.
Place the rice in the wok and add the remaining 1 tbsp of cooking oil and pour in beaten egg in the center of the wok. Stir it quickly so the egg and rice can be mixed well.
Add green beans, carrots, ham and shrimp, light soy sauce, sprinkle pinch of salt and white pepper. Stir fry and mix everything well. Then, add the green onion and fry for another 30 seconds.
Fried Rice Noodles with Chicken (Guay-Tiew Kua Gai)
To Cook
Heat the wok with high heat. When the wok turns hot, add 1 tbsp of vegetable oil. Do not add too much oil because the rice noodles already contain oil.
When the oil starts to turn hot, add minced garlic and stir-fry for approximately 1 min.
Add chicken breast and stir-fry until they are 70% cooked.
Add pickled squid and stir-fry briefly.
Break 2 eggs into the wok and scramble them. When the eggs are about 50% cooked, add the rice noodles into the wok. Stir-fry all ingredients in the wok.
Add oyster sauce, soy sauce, sugar, and ground pepper. Stir-fry well.
Add chopped spring onion. Stir-fry until everything is well mixed.
Garnish with coriander and spring onion. Serve with sriracha sauce.
Shortcut Sweet and Sour Pork
To Cook
Combine the salt, sugar, egg and cornstarch to form a marinade.
Put the pork pieces in the marinade, ensuring that it is well-coated for approximately 15 mins.
Heat up a deep pan with enough oil to deep fry. Turn the heat to high and when the oil is hot, cook the pork until it is golden in colour.
Remove from the pan when it is ready and remove the excess oil by draining or using paper towels.
Heat up a wok with oil and add the capsicum and pineapple with the sweet and sour sauce.
Once the mixture is hot, add in the pork and combine well.
Once cooked thoroughly, serve while hot with steamed rice.
Rice Vermicelli in Spicy and Sour Gravy (Wet Mee Siam)
To Cook
Combine the chilli paste ingredients in a food processor or blender until it is a fine paste.
Stir fry the prawn heads and shells with 3 tbsp oil in a pan.
Add the ⅔ of spice paste, chicken stock, taucheo, assam paste and hot water.
Season with salt and sugar to taste.
Boil for 30 mins.
Cook the prawns in the gravy.
Add 3 tbsp oil to the pan and add the minced dried shrimps, frying until fragrant.
Add the remaining spice paste and bee hoon.
Season with salt to taste.
Add the beansprouts and fry until the chilli paste has coated the bee hoon.
Divide into the desired portions, ensuring that the gravy covers the noodles.
Top with the hard-boiled eggs, tau gua, prawns, chives and optional garnishings.
Leafy Greens with Minced Meat, Preserved Radish and Mushroom
To Cook
In a pot of boiling water, add pinch of salt and drizzle some oil, blanch the cos lettuce for 1 min. Remove and drain well. Arrange on a serving plate.
Heat some oil in a wok, sauté the garlic until fragrant, then add in the minced pork and stir fry until cooked.
Add the chilli, mushroom and preserved radish, stir for 1-2 mins or until mushrooms are cooked. Do a taste test and add more salt if needed.
Pour the stir fried minced meat over the vegetable, serve.
Green Chicken Curry (Gang Kheaw Waan Gai)
To Cook
Heat oil over medium heat, add Valcom Green Curry Paste and stir-fry for 1 min or until oil appears.
Add half of Valcom Premium Coconut Milk and cook for 1 min, stirring frequently.
Add chicken and cook for 1 min, then add carrot and eggplant and cook for another 2 mins.
Pour in remaining Valcom Premium Coconut Milk, sugar and Squid Brand Fish Sauce and bring to boil for 3 mins.
Once boiled, add in sliced chillies and basil leaves, stir through.
Garnish with basil leaves and serve hot.
Thai Green Curry Grilled Beef (Nur Yang Kab Sauce Gang Kheaw Waan)
To Cook
Combine fish sauce and ground black pepper in a large ceramic bowl. Add beef steak. Turn to coat in marinade and set aside for 5 mins.
Heat a barbecue hotplate or chargrill pan on medium-high heat. Cook marinated beef for 2-3 mins per side until lightly charred or tender, then allow to rest.
Heat oil over medium heat in a frying pan, stir-fry green curry paste, carrot and green beans for 2 mins.
Add coconut milk, water, sugar and fish sauce and bring to a boil. Once boiled, reduce to a simmer for 3 mins.
Add basil leaves and stir through. Pour sauce over beef to serve.
Chicken Green Curry Fried Rice (Kaow-Pad Kang-Kiew-Waan Gai)
To Cook
Heat vegetable oil in a wok over medium heat. When the oil starts to turn hot, add green curry paste and stir-fry until the green curry paste is cooked (about 1-2 mins).
Add coconut milk into the wok and stir until the mixture is well combined and the coconut milk is boiled.
Add chicken slices, fish sauce, sugar, green peas and sliced red chillies into the wok and stir well.
Add 1 cup of cooked rice into the wok. Stir-fry until the rice absorb the green curry.
Transfer the green curry fried rice to the serving plate. Garnish the dish with basil leaves, sliced chillies and salted egg. Serve.
Stir Fried Clams with Ginger
To Prep
In a large container, combine the clams, 1 tbsp of salt and enough water to cover the clams.
Let the clams soak in the water for at least 2 hours before draining them and rinsing them.
After the clams have been rinsed, boil some water and pour them over the clams to open them slightly so that they release any of the dirt within them.
To Cook
In a large pan or wok, heat up about 2 tbsp of oil and stir-fry the ginger, chilli, garlic and white parts of the spring onions until they become fragrant.
Add the clams in to the frying pan and season with the salt and Shaoxing wine before tossing the clams until all of the ingredients have combined.
After the ingredients have been thoroughly combined, remove the clams from the pan and serve garnished with the rest of the spring onions.