To Cook
Lightly season the beef with ground pepper and set aside.
In a jug, mix together the sweet soy sauce, oyster sauce, soy sauce, ginger and chilli. Set aside.
In a separate bowl, cover the udon noodles with boiling water and set aside. Remember to drain after 3-4 mins.
Heat oil in a wok or large pan.
Stir fry beef in batches ensuring that the meat sizzles when placed in the wok. Remove each batch and set aside on a plate loosely covered with foil to rest.
Add the garlic and mushroom to the wok and stir fry until the mushroom starts to brown in colour.
Add the remaining vegetables and cashews to the wok and stir fry for about 2-3 mins.
Reduce the heat of the wok slightly.
Add the noodles and sauce mixture to the wok, toss through until all the noodles are coated. (Rinse the noodles in hot water before adding if required.)
Finally, add the beef back to the wok and toss through.
Bow to the awaiting crowd before serving.
Stir-Fry
Sticky Beef Stir-Fry
To Cook
Heat a frypan over medium heat and spray with oil.
Cook garlic for 1-2 mins until lightly golden and set aside.
Add beef and stir-fry for 5 mins until browned. Add pineapple juice, oyster sauce and mirin. Simmer and stir often for 10 mins or until sauce reduces and the mixture is dark, golden and sticky.
Add beans and stir often for 1-2 mins.
Stir through coriander and mint, sprinkle with chilli and garlic and serve with rice/noodles.
Chicken Stir-Fry with Lemon, Soy Sauce, Mirin and Sesame
To Cook
Marinate chicken strips with 1 tbsp soy sauce and ginger for 10 mins.
Heat oil and cook chicken until just cooked (about 5 mins).
Add rest of soy sauce, sesame oil, oyster sauce, mirin, lemon juice, lemon zest and sugar. Add vegetables and stir-fry for a few minutes.
Serve with steamed rice and top with shallots, sesame seeds and mint and basil sprigs.
Sticky Pork Belly and Green Beans
To Cook
Steam beans and set aside.
In a hot wok, add a little peanut oil.
Brown pork belly in the wok, add kecap manis and a little water. Simmer for a few minutes until pork is cooked and sauce thickens.
Toss in steamed beans and serve.
Buddha’s Delight
To Cook
Heat wok over medium-high heat, and add oil and ginger and fry till fragrant.
Add the garlic, mushrooms, wood ear fungus, dried chestnuts, dried bean sticks, lotus root, gingko nuts into wok. Stir-fry for 1 min, then add half cup of water/vegetable stock into wok. Cover wok with lid and simmer for a couple of minutes.
Uncover wok, adjust heat to high and add wombok cabbage, snow peas and carrots. Stir-fry for 1 minute.
Add Lee Kum Kee Vegetarian Stir-Fry Sauce, sesame oil, soy sauce, sugar, Shaoxing wine and the remaining water/vegetable stock. Stir everything together, cover wok and reduce the heat to medium. Cook for 5 mins, stirring occasionally.
Uncover the wok and adjust heat to high. Add mung bean noodles, which would soak up most of the liquid.
Transfer Buddha’s Delight to a bowl or claypot and serve with steamed rice.
Black Pepper Tofu
To Cook
Start with the tofu. Pour enough oil into a large frying pan or wok that it reaches 5mm on the sides and heat.
Cut the tofu into large cubes, about 3 x 2cm. Toss them in some cornflour and shake off the excess before adding to the hot oil. (You’ll need to fry the tofu pieces in a few batches so they don’t stew in the pan).
Fry, turning them around as you go, until they are golden all over and have a thin crust. As they are cooked, transfer them onto kitchen paper.
Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chillies, garlic and ginger. Sauté on low to medium heat for about 15 mins, stirring occasionally, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar and stir, then add the crushed black pepper.
Add the tofu to warm it up in the sauce.
Nasi Goreng
To Cook
Heat 1 tbsp of oil in a large frying pan over medium-high heat. Cook eggs in batches for 2-3 mins or until cooked to your liking. Set aside and keep warm.
Heat the remaining oil, add onion and garlic and cook for 2-3 mins. Add the rice, soy sauce, sesame oil, carrots and kecap manis and cook for 3-5 mins or until combined. Check for seasoning. If it’s not salty enough, just add a bit of salt or soy sauce.
Divide the rice between bowls, top with the egg, bean sprouts, chilli, coriander, basil and fried shallots. Serve with sliced cucumber and tomatoes.
Sticky Ginger & Garlic Spareribs
To Cook
Heat oil in a pot then add ginger and garlic. Stir until golden brown.
Add spare ribs, kecap manis, tomato sauce, sugar, water, salt and pepper.
Stir until it is all mixed together and cover the pot. Cook for 15 mins until the sauce becomes thick.
Beef Pad See Ew
To Prep
Peel, then mince 2 cloves of garlic. Slice the beef into small bite sized pieces and slice the broccoli into small strips
To Cook
Heat the wok on medium heat and add the peanut oil. Wait until the oil is hot and then fry the garlic for about 10 sec, making sure it sizzles in the hot oil.
Add the chopped beef to the wok and stir fry until browned and almost cooked through.
Turn down the heat and toss in the rice noodles, the Chinese broccoli, the carrot, the light soy sauce, the dark soy sauce and the sugar.
Cook the noodles for 1-2 mins folding them gently.
After the noodles are well mixed, move them to one side of the wok and proceed to crack an egg into the empty side. Crank up the heat and scramble the egg.
Fold the noodles onto the egg and cook for thirty more seconds then turn off the heat and serve it out!
Cantonese Stir-fry Chicken
To Cook
Heat oil in a wok on high heat, add chicken and stir-fry until cooked through for 3-4 mins.
Add vegetables and sauce to pan and stir-fry until sauce thickens for 1-2 mins.
Garnish with sesame seeds, green onions and serve with steamed jasmine rice.
Prawn Red Thai Curry
To Cook
Stir fry 2 tbsp Valcom Thai Red Curry Paste (add more if hot curry is preferred). Cook rice at the same time.
Add vegetables to stir fry.
Add TCC Light Coconut Milk.
Add shelled tiger prawns, stir fry until prawns are just cooked through. Place cooked rice on plate, then add the curry prawns.
Add sliced red chilli, shallots, coriander and lime to garnish.
Serve.
Mud Crab Vermicelli with Home Made XO Sauce
To Make the XO Sauce
Drain the shrimp and discard the water. Chop finely.
Drain the scallop, keep the water for later. Using a fork or your fingers, break the scallops into thin strips.
Heat the oil until it is hot, turn down the heat to medium then add the scallops and fry until lightly brown. Stir constantly to prevent burning.
Add the chopped shrimp into the wok and fry for about 3-5 mins.
Add bacon and fry for another 3 mins.
Using a slotted spoon or strainer, take the mixture out of the oil and transfer it to a separate fry pan.
Cook this meat mixture over medium heat and season with oyster sauce, soy sauce, cooking wine, pepper and sugar. Add the water from the scallop and cook until the liquid disappears.
Use the oil in the wok to fry the chillies for 3-5 mins and then add the shallots. Keep stirring to prevent burning.
Add the garlic and fry until they are golden brown.
Return the scallop/shrimp/bacon into the wok. Turn off the heat immediately and stir and mix well.
To Cook the Crab
Put the mud crab in the fridge or freezer for 20-30 mins to immobilise it. This will put it to sleep.
Separate the crab body from the shell, remove the dead man’s fingers and cut the body in quarter. Crack the claws and legs using a rolling pin or meat tenderiser. Toss them in corn flour until lightly covered. Shake off excess flour.
In a deep wok, heat the oil and fry the crab lightly until it changes colour. There is no need to fully cook the crab at this stage as we will cook it further later. Set aside.
Tip off the oil and leave about 2 tbsp in the wok. Toss the garlic, ginger, and chilli and fry until fragrant. Add the XO sauce, soy sauce, oyster sauce and the stock, letting it simmer for 1 min.
Add the vermicelli and let it soak the liquid until the vermicelli becomes soft. If it needs more liquid, just add more stock and adjust the flavour.
Just before the liquid is fully absorbed by the vermicelli, add the crab and mix well. Put the lid on the wok and turn down the heat to low-medium. Let it cook for about 10 mins.
Sprinkle the coriander and fried shallot, mix well.
Transfer it into a big deep dish, garnish with extra coriander and spring onion.
TIP: Put the leftover XO sauce in an airtight jar and store it in the fridge