To Cook
Heat some oil in a fry pan, sauté the garlic until fragrant.
Add in the minced meat and stir fry until the minced meat changes colour and almost done.
Add in the preserved mustard and stir well for another 1-2 mins until the meat is cooked. Turn off the heat and set aside.
In a pot of boiling water, add a pinch of salt and drizzle some oil. Blanch the Chinese broccoli until cooked. Remove and drain well.
Arrange the Chinese broccoli on a serving plate and pour the meat mixture on top. Serve.
Stir-Fry
Stir-fry Beef and Veggies
To Cook
Combine beef, garlic, ground black peppercorns and white pepper in a small bowl. Mix well and set aside to marinate for 15 mins.
In a wok, add 1½ tsp oil and heat over a medium-high heat. Stir fry the beef 2-3 mins until lightly browned. Remove and set aside.
Add 1 tsp oil, carrot and asparagus to the wok and stir fry for another 1-2 minutes. Stir in Lee Kum Kee Panda Brand Oyster Sauce. Return the beef to the wok and stir to mix well.
Garnish with spring onion curls and serve hot.
Pork with Broccolini and Oyster Sauce
To Prep
Combine pork and sauces in a bowl. Chill for 20 mins.
To Cook
Heat oil in a wok. Stir-fry pork in batches, for 3 mins each, reserving marinade.
Add onion. Stir-fry for 1 min. Return pork to wok with broccolini, coriander and reserved marinade. Stir-fry for 2 mins.
Toss cashews through. Serve with rice.
Thai Mango Chicken
To Prep
In a blender or food processor, blend all ingredients for ‘Mango Sauce’ until smooth.
Taste-test to see if sauce is to your liking. Add more chilli if it’s not spicy enough. If it’s not salty enough, add fish sauce. If the sauce is too sour, add a little sugar or, if it’s too salty or sweet, add more lime juice.
In a mixing bowl, stir the flour and salt together. Then add the chicken pieces and mix to coat evenly.
To Cook
Heat a wok or frying pan over medium-high heat. Add the oil and fry the chicken pieces a few at a time for 1-2 mins until cooked through or lightly browned. Remove chicken from pan with and drain on paper towel.
Briefly saute the sliced scallions and capsicums, and set aside. Pour out remaining oil.
Set wok or pan over medium-high heat and add the mango sauce. Bring to a simmer over medium heat, and then add the capsicums and scallions. Continue to simmer for 3-4 mins. If sauce becomes too thick, add 3-4 tbsp water or coconut milk.
Add the fried chicken pieces, and stir to coat with sauce. Add about 1 tbsp fresh coriander and ½-1 mango cubes (optional), and briefly simmer to heat up entire dish.
Taste-test again and add fish sauce or chilli if desired.
Dish out and transfer to a serving dish. Sprinkle with the rest of the chopped coriander and serve with steamed rice.
Pork Belly with Preserved Mustard Greens
To Cook
Fry the drained preserved mustard greens and half of the ginger without water and oil in a pan or wok at low-medium heat, until the aromatic and dry. Put aside.
Bring a pot of water to boil and add the pork belly, blanching for 5 mins.
Dry the pork belly and fork small holes in the skin. Cover in the dark soya sauce. Put aside for 30 mins.
Cook the pork belly in a pan heated up with 2 tbsp of oil. Brown all sides of the pork. Remove from the pan.
Leave the pork for 10 mins and cut into 1cm slices.
Heat up a pan or wok with 1 tbsp of oil. Fry the garlic and the rest of the ginger till it is aromatic.
Add the preserved mustard greens to the pan. Stir-fry briefly.
Add the star anise, soy sauce, oyster sauce and cooking wine. Simmer for 15-20 mins.
Season according to taste.
Place the pork belly skin side down on a bowl and layer the preserved mustard greens on top. Steam for 2 hours.
Serve while hot with rice.
Thai Larb Salad (Larb Moo)
To Prep
First we’ll need to prepare the Thai sticky rice. Dry fry the uncooked Thai sticky rice in an un-oiled pan until golden brown and blend in a processor to get a fine powder. Set aside for later.
To Cook
Fry your minced pork in a pan until cooked all the way through. Make sure to break up the pork into smaller pieces. When the pork is done remove the pan from the heat.
Now add your powdered Thai sticky rice, the chilli powder, sugar and fish sauce to the pork. Also squeeze in some lime juice and mix well
Add the rest of the ingredients to the pan – shallots, coriander leaves, spring onions, and mint leaves – and mix well. Make sure the pork and all the herbs are well mixed and evenly distributed.
Taste the salad and adjust it to your liking with more chilli flakes, lime juice, or fish sauce.
Transfer to a serving plate and garnish with more mint leaves, coriander leaves and even some Thai basil leaves.
Panaeng Curry with Lamb (Panaeng Gae)
To Cook
Stir-fry Valcom Panaeng Curry Paste and oil over low heat until fragrant. Slowly add ½ cup coconut milk and stir-fry until oil appears.
Turn up the heat, add the meat, ½ cup coconut milk, Valcom Kaffir Lime Leaves and sugar. Add the remaining coconut milk, 1 cup of water and stir well. Bring to the boil and simmer until the meat is tender.
Add red chilli and basil leaves, then remove from heat.
Tom Yum Fried Rice with Prawns (Kao Pad Tom Yum Goong)
To Cook
Combine coconut milk and Valcom Tom Yum Paste in a bowl. Set aside.
Stir-fry prawns in heated oil until cooked. Set 2 prawns aside for plating and the rest to be fried into the rice.
Add onion and green peas and stir-fry until cooked. Stir in tom yum mixture, sugar, prawns, cherry tomatoes and Valcom Kaffir Lime Leaves. Add rice and stir until well mixed and heated through.
Garnish with coriander before serving.
Hint: chicken fillet can be used in place of prawns.
Butter Cereal Chicken
To Prep
Marinate the chicken pieces with soy sauce and turmeric powder for at least 30 mins.
To Cook
Heat-up oil in a pot or wok. Coat some cornstarch over the chicken pieces. Deep fry till golden brown. Drain off the oil and set aside.
In a wok, melt a tablespoonful of butter and stir-fry the oats until it turns crispy and golden-brown. Remove from wok and set aside.
Melt the rest of the butter in a wok. Stir-fry the shallots until fragrant and golden brown. Then add the curry leaves and bird eye chillies (optional).
Add the fried chicken pieces to the wok and mix well. Arrange the cooked chicken on a serving plate and top with crispy oats cereal (from Step 3).
Serve hot with steamed rice.
Mixed Vegetable Curry
To Prep
Grind spice paste A ingredients together. Add in water to ⅓ of the height of the paste.
Add spice mix B ingredients in and mix well with a spoon. Adding powder to the wet paste will help to dry it out.
Mix 20ml coconut cream with 270ml water to make light coconut milk. Set aside 70ml of coconut cream.
To Cook
Heat the cooking oil and saute the spice paste, add more oil to the paste so it does not bubble. Big bubbles will start to appear as the moisture evaporates. Keep stirring to prevent the paste from sticking to the sides of the wok or pan.
When the bubbles become smaller, add in all the vegetables, tofu and the remaining 70ml of light coconut milk. Bring this to a boil and add prawns. Boil for about 2 mins and serve hot.
Korean Stir-Fried Rice Cake (Gunjung-Tteokbokki)
To Prep
If using frozen tteokbokki, set aside to defrost, and marinade with sesame oil.
Slice beef into 5 cm long, 0.3 cm wide/thick pieces. Soak the shiitake mushrooms and dried for 1 hour. Slice them the same size as the beef.
Slice the onion, green and red capsicum into thin slices.
Remove the head and tail of mung bean sprouts and rinse thoroughly.
Prepare seasoning sauce A and B in separate bowls.
To Cook
Preheat the oil in wok, and then stir-fry the onion and pumpkin for about 2 min on medium heat. Add green and red capsicum and stir-fry for another 15-20 mins.
Season the beef and mushrooms with seasoning sauce A, and add to the wok to stir-fry for 2 mins on medium heat. Dish out and set aside.
Heat up the wok again, and stir-fry the rice cake sticks with seasoning sauce B on medium heat until tteokbokki softens to the required texture.
Return the beef, mushrooms, pumpkin, onions, green and red capsicum and mung bean sprouts to the wok, then stir-fry for another 30 secs.
Turn the heat off, and in the thinly sliced egg omelette and mix thoroughly.
Dish out and serve immediately while it’s hot.
Cashew Nut Chicken
To Cook
In a bowl, mix all ingredients for the sauce and set aside.
Mix chicken well in the seasoning.
In a frying pan, heat oil and fry the chicken until cooked through. Drain and set aside.
With the leftover oil, add in Chinese rice wine, ginger juice, ginger slices and mushrooms. Fry until fragrant then add in the green capsicum and continue cooking for another 2 mins or so on high heat.
Add in the chicken cubes and mix well. Add in the sauce and stir-fry until it thickens.
Finally, fold in the toasted cashew nuts and garnish with spring onions and thinly sliced red chilli. Serve hot with rice.