To Cook
Heat a wok or large frying pan and add 1 tbsp peanut oil. When the oil is hot, add minced chicken, garlic, ginger & onion.
When chicken is cooked, add sliced capsicum, lime leaves, sauces and softened rice stick noodles (cooking time approx. 8 mins).
Remove from heat, add fresh coriander and mint leaves.
Portion into lettuce cups, serve dipping sauce and fresh lime on the side.
Stir-Fry
Shanxi Pork
To Cook
In a bowl, soak the black fungus in boiling water until it has softened.
In a separate bowl, combine pork, Shaoxing wine, sugar, 1 tbsp light soy and cornflour. Coat the pork thoroughly. Let it marinate for 5 mins.
Cut the spring onion and celery into 5cm batons and chop the garlic chives.
In a wok, add 1 tbsp oil and sauté ginger and spring onion until the mixture becomes aromatic. Add pork and cook until browned (about 4 mins) before removing from wok.
Put 1 tbsp of oil into wok and add black fungus. Stir fry until heated. Add the remaining light soy and oyster sauce and combine. Add the pork mixture back to the wok with vinegar, sesame oil, chicken stock powder, celery, spring onions and garlic chives.
Cook for 2 mins before serving.
Japanese Salmon Fried Rice
To Cook
Pan fry salmon for 2 mins on each side or until it turns opaque.
Flake salmon with a fork to break it into pieces, set aside.
Heat a non-stick wok and add the cooking oil. Crack eggs in the wok and scramble them.
When the salmon is about 80% cooked, remove from wok and set aside.
Keep wok on medium high heat and add the sesame oil and spring onions.
Stir fry until nicely coated with oil.
Add rice and slightly increase the heat and cook for 2 minutes, stirring often.
When rice is coated with oil, add the salmon and continue stirring until the salmon is well mixed. Be gentle so that the salmon doesn’t break up too much.
Add the eggs and mix well.
Stir in soy sauce, salt, white pepper, and freshly ground black pepper and remove from heat.
Serve immediately.
Chinese Sesame Chicken with Black Fungus
To Prep
Clean the chicken and cut into bite-size pieces, set aside.
Soak the black fungus until soften.
To Cook
Heat up the wok over medium heat. Sauté sliced ginger until curled up, then add in sesame oil and continue to sauté until fragrant.
Add the chicken and stir fry until slightly browned, then add red dates, goji berries, black fungus, chicken bouillon powder and rice wine.
Cover with lid and continue cooking for a further 10 mins. Serve hot with rice.
Thai Steamed Clams with Lemongrass (Hoi Tom Takrai)
To Prep
You can easily pound the birds eye chilli and kaffir lime leaves using a mortar and pestle.
To Cook
Heat up a wok with some oil. When the oil begins to smoke, quickly add the lemongrass, galangal, bird’s eye chilies and stir fry until fragrant.
Add the clams to the wok and combine with the previous ingredients. Follow up by adding the coconut water.
Add the kaffir lime leaves before covering the wok. Let the clams cook covered until they are done. You can tell the clams are done when they are all open and should only take a couple of minutes, try not to overcook the clams.
Add some lime juice and fish sauce to taste. Give it a good stir to mix.
Transfer to a serving bowl and serve immediately with some steamed rice.
Thai Basil Fried Rice (Khao Pad Horapa)
To Cook
Heat up some vegetable oil in a wok over high heat. Add the garlic and chilli and stir-fry until the garlic starts to color.
Add the chicken to the wok and stir-fry until the chicken is cooked.
Then add the long beans and capsicum before quickly adding the oyster sauce, dark soy sauce, and light soy sauce.
Add the onions when the long beans and capsicum are almost cooked and stir fry until they begin to be translucent.
Now add the rice to the wok and stir/toss until the rice and sauce are mixed well.
Finally, remove the wok from the stove and stir in the Thai basil leaves before transferring to a serving plate.
Mixed Vegetable Stew (Nyonya Chap Chye)
To Cook
Heat up some oil in a wok over medium high heat. Add the garlic and onions and sauté until fragrant. Add the taucu and sauté for another minute.
Add the chopped cabbage and continue cooking until the cabbage becomes soft.
Add the other ingredients to the wok except the glass noodles. If the ingredients had to be soaked, toss them into the wok together with the soaking liquid, then top up with enough water to cover all the ingredients.
Bring to a boil then cover the wok with a lid. Let it simmer for about 10 minutes.
Check the vegetables to see if they are done. When they are, add the glass noodles and mix well. Let it stew simmer uncovered until the sauce reduces, but make sure not to let the sauce completely dry up.
Season with salt and pepper and serve with steamed white rice.
Creamy Butter Chicken (Lai Yao Kei)
To Prep
Combine chicken cubes and marinade in a bowl. Marinade for a minimum of 1 hour.
To Cook
Deep-fry the chicken cubes. Dish up chicken, drain and set aside.
Heat wok and add butter. Fry chillies and curry leaves till fragrant.
Pour in evaporated milk and bring to a boil. Add in chicken stock powder, salt and sugar to taste.
Add chicken and cook until they are cooked through. Stir to coat chicken pieces evenly in the sauce. If the dish is too spicy, add a pinch of sugar.
Serve hot with rice.
Stir-Fried Yellow Curry with Chicken (Gai Pad Gaeng Garee)
To Cook
Heat oil over low heat. Add Valcom Yellow Curry Paste and stir-fry until fragrant. Add chicken and stir over high heat until cooked.
Add onion, fish sauce, sugar and coconut milk. Stir through until onion is tender.
Add spring onion and red chilli, then remove from heat.
Tips: Green prawns can be used in place of chicken.
Spicy Seafood Japchae
To Prepare
Soak the noodles according to packet instructions or until soft, then drain.
Mix 1 tbsp sesame oil, soy sauce, sugar and garlic in a bowl to make the sauce.
Combine oil, 1 tbsp sesame oil and chilli powder in a pan over low-medium heat, ensuring that you are stirring often. When the oil starts to run red, turn off the heat and remove the pan.
In a new pan, combine the noodles and 1 tbsp of the sauce over medium heat. Fry for approximately 3-4 mins, till the noodles have softened.
Set the noodles on a plate. Stir-fry the onion briefly in the same pan and add the carrots and mushrooms till wilted. Add a little bit of water if the vegetables seem dry. Season to taste with salt and pepper.
Add the seafood and sauce and cook until the seafood is fully cooked. Add the optional mushrooms and scallions.
Add the noodles back in the pan and combine. Add more seasoning to taste if required.
Serve while hot.
Homemade Black Pepper BBQ Sauce
To Cook
Heat cooking oil in a wok on high heat. Sauté the minced garlic until fragrant, then add chopped onion and cook until it becomes transparent.
Add the remaining ingredients, stir until everything well combined.
Cook for 5 mins until sauce is thickened.
Scoop out and store in a jar.
Vietnamese Beef Noodle Salad (Bun Bo Xao)
To Prep
In a small bowl, combine the sugar, fish sauce and water and mix well.
Then, add the lime juice, garlic and chilli. Mix and set aside for later.
Combine the sliced beef, oyster sauce, ½ tbsp minced garlic, lemongrass, salt, pepper, chicken stock and 1 tbsp vegetable oil in a mixing bowl. Mix well, making sure that the beef in evenly coated in the marinade. Let the beef marinade for 20 mins.
To Cook
Heat up a wok and add the remainder of the vegetable oil. When the oil has heated up, sauté the rest of the garlic until fragrant.
Next add the beef to the wok and fry until the beef is no longer pink.
Cook the rice vermicelli according to packet instructions. Drain the noodles when they are done and portion into individual bowls.
Add the mixed greens and cucumber on top the vermicelli and top with the stir fried beef. Garnish with the do chu, fried shallots, and crushed peanuts.
Use the dipping fish sauce as a salad dressing. Mix the salad with the dressing and serve.