To Cook
Heat cooking oil on medium in a fry pan, sauté onions until fragrant.
Add the remaining ingredients and bring to a boil.
Lower heat and let simmer until the sauce thickens.
Taste test and adjust with sugar and pepper to desired flavour.
Pour into a clean jar and keep refrigerated for future use, or serve garnished with coriander.
Stir-Fry
Yellow Curry Lamb
To Cook
Heat oil over low heat and stir-fry Valcom Yellow Curry Paste until fragrant. Slowly add 1 cup of coconut milk and stir until oil appears.
Add lamb and cook until tender. Slowly add the remaining coconut milk and 1 cup of water to the mixture, then add salt and sugar, stirring well. Bring to the boil, then simmer until the meat has softened.
Add potatoes and bring to the boil for few mins. Add tomatoes and simmer until softened.
Garnish with red chilli and spring onion, then remove from heat.
Beef with Black Bean and Chinese Celery
To Prep
Marinate beef for 15 mins in corn flour, rice wine/dry sherry and oyster sauce.
To Cook
Heat 1 tbsp oil in wok, toss celery for 2 mins and set aside.
Heat remaining oil in wok and add garlic, onion and mushrooms; stir-fry for 1 min.
Add beef and stir-fry for a further 3 mins.
Add black beans, sesame oil and Chinese celery.
Combine well and serve with steamed Jasmine rice.
Stir-Fried Ginger Chicken with Chinese Mustard (Gai Choy)
To Prep
Marinate chicken in corn flour, dry sherry and ginger for 30 mins.
Wash and cut Chinese mustard, discarding any old or tough leaves.
To Cook
Heat ½ tbsp oil in a wok, add garlic and Chinese mustard, stir-fry for 2 mins. Remove from wok.
Heat remaining oil in a wok and stir-fry chicken for 5 mins.
Add oyster sauce and vegetables, combine well.
Serve with rice or noodles.
Malaysian Fried Rice (Nasi Goreng)
To Cook
Pour a thin layer of egg into the wok and make a crepe-like omelette. Transfer to a plate. Roll egg crepe and cut into narrow strips.
With a mortar and pestle, pound together the garlic and chopped onion until you have a paste, then add in Yeo’s Sambal Oeleck and mix well.
In a wok, heat oil over medium-high heat until just smoking then add in the sambal paste. Fry for 5 minutes until its fragrant. Add chicken and shrimp, fry for 1 minute, consistently stirring; then add cooked rice, ABC Sweet Soy Sauce, and chicken stock. Cook rice until rice is hot, tossing to mix well.
Season to taste with salt and remove to a serving platter. Garnish with egg ribbons, chilli, fried shallots, spring onions and tomato wedge.
Thai Spicy Basil Fish (Pla Pad Kaprow)
To Cook
Thinly coat the fish with flour. Heat half the oil in a frypan over medium heat and cook fish, turning, until golden brown. Drain on paper towel.
Heat remaining oil in a wok or pan over low heat and stir-fry Valcom Basil Stir-Fry Paste for 1 minute. Turn up the heat, add fish, oyster sauce, fish sauce, sugar and water, then stir through.
Garnish with holy basil leaves, then remove from heat.
Hint: prawns can be used in place of fish.
Homemade Nyonya Sauce
To Prep
Blend all the Spice ingredients until fine and well mixed.
To Cook
Pour the spice mixture into a wok and stir-fry until oil rises.
Add the Seasoning ingredients and stir-fry until sauce is well mixed.
Remove from wok and store in a jar for later use.
Knife-Cut Noodles Tossed with Homemade XO Sauce
To Cook
Heat cooking oil in a wok on medium, add the Seasoning ingredients and stir-fry until fragrant.
Add knife-cut noodles and mix with the sauce thoroughly.
Remove from heat and serve on a bed of lettuce. Garnish with coriander.
Stir Fried Winged Beans with Homemade XO Sauce
To Cook
Heat wok on medium and fry Homemade XO Sauce until aromatic.
Add winged beans and toss to coat evenly with sauce.
Remove from heat and garnish with sliced chillies.
Yellow Curry Fried Rice with Chicken (Kao Pad Gaeng Garee Gai)
To Cook
Stir-fry coconut milk over low heat until oil appears.
Stir in Valcom Yellow Curry Paste and cook until fragrant.
Add chicken and stir-fry until cooked.
Stir in fish sauce and sugar, and cook until thickened.
Add in onion and tomato and stir until well cooked.
Add rice and stir until heated through.
Garnish with spring onion and red chilli, then remove from heat.
Panaeng Pork Curry
To Cook
Stir-fry Panaeng curry paste with oil over low heat until fragrant.
Add pork and stir-fry over medium high heat, slowly add coconut milk, fish sauce and sugar. Bring to the boil until the meat is cooked. If too dry, some water can be added.
Add kaffir lime leaves and red chilli before removing from heat. Transfer to a serving bowl and garnish with chilli slices and basil leaves. Serve with rice.
Thai Spicy Basil Beef Stir Fry (Nua Pad Kaprow)
To Cook
Heat oil over low heat. Add Valcom Basil Stir-Fry Paste and stir-fry until fragrant.
Turn up the heat and quickly stir-fry the beef, add fish sauce and sugar and stir until cooked.
Garnish with basil leaves and red chilli, then remove from heat.