To Cook
Stir-fry coconut milk over low heat until oil appears. Stir in Valcom Green Curry Paste until fragrant. Turn up the heat. Add chicken fillet and stir-fry until well cooked.
Add fish sauce and sugar, and stir-fry until the sauce reduces. Stir in eggplant and pea eggplant and cook until tender, then add rice and mix through. Add Valcom Kaffir Lime Leaves, basil leaves and red chilli, then remove from heat.
Stir-Fry
Yellow Curry Fried Rice with Prawns (Kao Pad Gaeng Garee Kung)
To Cook
In a wok or a pan, stir-fry coconut milk over low heat until oils float to the surface. Stir in Valcom Yellow Curry Paste and cook until fragrant. Add prawns and continue cooking until they are thoroughly cooked.
Add fish sauce and sugar, and cook until curry thickens. Add onions and cherry tomatoes and leave to cook. Then, add rice and stir-fry until evenly heated and coated in curry.
Remove from heat and dish out on a plate. Garnish with spring onion and red chilli, and serve immediately.
Thai Chicken Green Curry (Gaeng Kiew Wan Gai)
To Cook
Clean the chicken and pat dry with paper towel. Slice vertically into thin slices. Add 1 cup light coconut milk into a pot and bring to boil. Add chicken and reduce the heat to simmer the chicken until meat is tender. Dish out the chicken and set aside.
Add the vegetable oil into a pan and heat over medium heat. Once the oil is hot, add the curry paste and stir-fry until fragrant. Slowly add 1⁄2 cup of thick coconut milk and stir-fry until fragrant. Add chicken to the pan and stir-fry to evenly coat chicken in the curry paste. Remove pan from heat.
Transfer curry and chicken into a large pot and heat over medium heat. Add in 3 1⁄2 cups light coconut milk and kaffir lime leaves. Bring to boil then add fish sauce and sugar.
Add pea eggplant and make sure they are submerged in the curry. Continue cooking until eggplant is cooked through, then add the remaining 1⁄2 cup thick coconut milk. Bring to boil and add Thai basil leaves and red spur chillies.
Taste the curry and adjust the spiciness to your liking. If the curry is too spicy, add some coconut milk to bring down the heat level. Turn off the heat and remove from the stove. Dish out the curry into a bowl and garnish with Thai basil leaves. Enjoy with steamed rice or rice noodles.
Tips: When cooking the chicken, make sure the thin coconut milk is boiling before adding the chicken meat. This will tenderise the meat and remove any foul smell. The thin coconut milk that was used to boil the chicken should be discarded as it will contain a foul smell.
Pad Thai Wrapped in Egg (Pad Thai Hor Kai)
To Prep
In a small pot, mix all ingredients for pad thai sauce and cook over medium heat for 15-20 mins until sauce thickens. Taste test and add more sugar if the tamarind is too sour for your liking. Store sauce in a sealed container and refrigerate for use later.
To Cook
In a wok or a pan, heat 2 tbsp of oil and fry shallots until fragrant. Add noodles and stir-fry until softened. Using the spatula, push the noodles to one side of the wok.
On medium-high heat, add ½ tbsp oil, prawns, fermented radish and bean curd to the now empty side of the wok. Stir-fry fir a minute and fold the noodles onto the ingredients.
Add pad thai sauce and continue to stir-fry until sauce evenly coats the noodles. Then turn up the heat and add bean sprouts, chives and peanuts and stir-fry for about a minute. Dish out the noodles and set aside.
In a small bowl, beat 1 egg and set aside. Wipe the wok clean and return to medium–high heat. Add 1 tbsp vegetable oil, ensuring it coats the surface of the wok evenly. Take hold of the wok handle with one hand, pour in the beaten egg and quickly swirl the wok in a wide circular motion to coat wok to create a thin crêpe-like layer of egg. Cook for about a minute until the egg crêpe is set.
Spoon the noodles into the centre of the wok and scatter over the peanuts. Then fold over the sides of egg crêpe into the centre to cover the noodles and form a parcel. Flip the egg-wrapped pad thai over in the wok to briefly seal the folded ends, then slide it onto a serving plate. Serve the dish with fresh bean sprouts, chives, peanuts, sugar and lime wedges.
Sichuan Hot Garlic with Shredded Pork (Yu Xiang Rou Si)
To Prep
Mix pork with the marinade ingredients and set aside.
In a bowl, mix all sauce ingredients and set aside.
To Cook
In a wok, heat 2 tbsp of oil, stir-fry pork strips until they turn white. Remove.
With 1 tbsp of oil in the wok, stir-fry garlic, ginger and onion. Add vegetables and stir-fry for about 1 min, then add in the pork strips.
Pour in the sauce and stir-fry until ingredients are evenly coated.
Transfer to serving plate and garnish with spring onions.
Prawn Yellow Curry
To Cook
Stir-fry yellow curry paste with oil over low heat until fragrant, add kaffir lime leaves.
Slowly add coconut milk, potato, water, fish sauce and sugar. Stir well and bring to the boil. Add prawn meat, continue cooking over high heat.
Add tomatoes to curry, simmer for a few minutes before adding red chilli and coriander leaves.
Remove from heat. Serve with steamed Thai Moon Jasmine Rice.
Japanese Omelette Rice (Omurice)
To Cook
Heat up some oil in a wok. When the wok is hot, add the onions and mushrooms. Saute until softened.
Add the beef and cook until the meat has browned. Season with salt and pepper.
Add the rice, 1 tbsp of ketchup and soy sauce. Stir until well-combined. Take off of the heat and leave to the side.
Scoop half of the rice into a bowl and cover with a plate. Put one hand on top of the plate and one hand at the bottom of the bowl. Turn it upside down so that the plate is now at the bottom. Remove the bowl to reveal the mound of rice.
Heat up a large pan on medium-high heat. Add some cooking oil and pour in half of the whisked eggs. Stir the eggs with chopsticks to form small egg curds but do not scramble the eggs.
Once cooked, take the egg and gently place it over your rice.
Cook the remaining half of the eggs.
In a small bowl, combine 2 tbsp ketchup, Worcester sauce, tonkatsu sauce and honey. Cover the omelette with this sauce. Serve while hot.
Meat Floss
To Cook the Pork
In a pot of boiling water, boil the pork for 5 mins. Remove and wash.
In a clean large pot, add all the pork ingredients and water to cover the pork. Then add more water for the water level to be 5-6cm higher than the pork.
Bring to boil, then lower the heat to simmer, checking regularly to ensure the pork is always covered in water. If water level is too low, add hot water. Simmer for 1 hr or until meat is very soft and tender.
Remove from pot and let cool. Shred very finely and set aside.
To Dry
Add the shredded pork and sauce in a wok and stir-fry for about 30 mins or until dry and fluffy. Let cool and keep in airtight container for 5-7 days.
Spinach Soup with Fried Anchovies and Salted Eggs
To Cook
Heat 3 tbsp of oil in a pot, add dried anchovies and garlic, stir-fry until fragrant. Then pour in the chicken stock and bring to a boil.
Reduce to medium heat and simmer for 15 mins.
Add spinach and salted egg yolks, simmer for a further 5 mins.
Finally, add in the beaten egg and also salted eggs whites, while gently stirring. Bring the soup to a boil, then turn heat off. Serve immediately.
Sichuan Green Beans
To Prep
Combine all seasoning and minced pork in a small bowl to marinate for about 15 mins.
To Cook
In a wok, heat oil over high heat until you see light smoke rising from the surface. Add drained green beans to fry for about 3 mins over low to medium heat. Stir the beans occasionally during the process.
Transfer green beans to a plate and discard oil leaving only a remaining of 1 tbsp of cooking oil in the wok.
Add minced pork and saute for 1 min until fragrant, then add ginger, garlic, Sichuan pepper, Ya Cai and dried red chillies. Saute for another 1 to 2 min.
Return green beans to the wok and add salt, sugar and light soy sauce and saute until everything is well combined. Dish out and serve with steamed rice.
Note: Ya Cai is a popular ingredient in Sichuan cuisine. It is a kind of pickled vegetable and is usually quite salty. Remember to reduce salt if Ya Cai is added to a dish
Black Pepper Beef Stir- Fry
To Prep
Cut beef into slices 3-4mm thickness. If you find it difficult to slice thinly, freeze beef for 15-20mins before slicing. If you’re using frozen beef, slice it when it’s partially thawed. Place sliced beef in a bowl and wait until completely thawed.
Add vinegar, light soy sauce, Shaoxing wine and corn starch. Gently mix beef and other ingredients by hand until the beef is completely coated in the mixture. Cover bowl with cling film and place in fridge to marinate for 15 mins.
Combine all the ingredients for Sauce in a small bowl. Mix well and set aside.
To Cook
Heat 1 tbsp oil in a non-stick pan/wok over medium high heat. When oil is hot, spread beef in the pan and let it sear for 1 min. Using a spatula, flip beef slices over to cook both sides until slightly charred but still pink inside. Lower the heat and transfer beef to a plate.
Add 1 tsp oil in the same pan and turn to medium high heat. Add chopped onions and capsicum and saute for about 2 mins until half-cooked. Lower the heat and transfer vegetables to a plate.
Add remaining oil into the same pan and turn to medium heat. Add ginger and garlic. Saute until fragrant. Stir the Sauce mixture until corn starch is dissolved completely. Add Sauce into the pan and keep stirring until it boils and thickens. Add beef, onion and capsicum into the pan again and give it a quick stir. Turn off heat. Dish out and serve immediately with steamed rice.
Thai Stir-fried Noodles (Pad See Euw)
To Cook
In a wok or frying pan, heat 2 tbsp of oil over medium heat. Add garlic and fry for about 10 secs or so, making sure it sizzles in the hot oil.
Add the sliced chicken to the wok and stir-fry for it about a minute until the chicken is well cooked.
Lower the heat and add in the rice noodles, Chinese broccoli, sugar and all the sauces.
Fold the noodles gently for about 1 – 2 mins; adding in water if the noodles become too dry.
After the noodles are well mixed, push the noodles to one side and crack an egg onto the now empty side. Turn up the heat to char the noodles and egg for a little for more flavour.
Scramble the egg, and then fold it in to the noodles.
Continue to fry for about 30 secs before removing it from the heat and setting it aside.
Garnish your pad see euw with a freshly ground pepper, chilli flakes and vinegar (optional) to taste.