To Cook
Heat wok on medium and stir-fry spicy shallot sauce until aromatic.
Add long beans and toss until evenly mixed with the sauce. Add salt to taste.
Remove from heat and serve garnished with sliced chilli.
Stir-Fry
Stir Fried Cabbage with Dried Shrimps
To Cook
Heat some oil in pan on medium, sauté garlic until fragrant.
Add the dried shrimps and fry until crispy and fragrant. Remove and set aside.
Heat some oil in pan again, add in the cabbage and stir fry for 1 min, then add water and cook covered for 2-3 mins. Uncover and cook for a further 5-6 mins or until the cabbage are cooked.
Add the dried shrimps and a dash of pepper, season with salt if desired. Stir to mix well.
Transfer to a serving plate and serve.
Glutinous Rice with Diced Chinese Pork Sausage
To Cook
Mix shrimp with rice, add to the rice cooker, along with the water. Place pork sausages and mushroom on top of rice and turn on to cook until ready.
When rice is done, remove mushrooms and sausages and set aside. Mix sauce ingredients and stir through to rice.
In a clean bowl, place mushrooms and sausages, then add the sticky rice and press to form the shape. Turnover to serve on a plate, garnish with coriander.
Serves 4 with an accompaniment of freshly steamed vegetables.
Malaysian White Curry Chicken
To Prep
In a blender combine onions, garlic, ginger, lemongrass, sambal oeleck and half the coconut milk. Blend until smooth, place in a deep saucepan. Add remaining ingredients except sugar snaps.
To Cook
ring to the boil, reduce heat and simmer uncovered for 45 mins or until chicken is cooked and gravy reduced and thickened.
Add sugar snaps, remove from heat and rest for 5 mins, serve with rice.
Malaysian Sambal Chicken
To Cook
Heat half the oil in a frypan, add ginger, chilli, capsicum and onion. Cook for 1 min. Remove, set aside.
Place remaining oil to the pan and the chicken. Stir well until browned, add Yeo’s Sambal Paste, stir until just cooked. Add coconut cream, salt and vegetables, warm through and serve with rice.
Thai Vegetarian Stir Fried Rice Noodles (Pad See Ew)
To Prep
In a small bowl, mix all Sauce ingredients well and set aside.
To Cook
Heat cooking oil in wok over medium-high heat, add in garlic and sauté for 30 secs or until fragrant.
Add tofu and stir-fry until tofu is cooked and browned.
Add in remaining vegetables, cook for another 2-3 mins or until the vegetables are all tender.
Push the vegetables to a side, pour the eggs into the other side and stir frequently until scrambled and cooked.
Add the noodles and sauce, tossing frequently, for about 2 mins, until hot and well combined. Remove from the heat. Serve immediately with optional garnishes.
Vegetarian Thai Pineapple Fried Rice with Cashew Nuts (Khao Pad Sapparod)
To Cook
Heat 1 tbsp vegetable oil in a wok over medium-high heat, pour in the eggs and cook, stirring frequently for about 30 secs or until the eggs are scrambled and lightly set.
Transfer the eggs to an empty bowl. Wipe the wok with a paper towel.
Add 1 tbsp vegetable oil to the wok and add tofu puffs, broccoli, pineapple and red pepper. Stir constantly for 3-5 mins or until the liquid has evaporated and the pineapple is caramelized.
Add in the spring onions and garlic, stir constantly for 30 secs or until fragrant. Transfer to the bowl of eggs.
Reduce the heat to medium and add the remaining vegetable oil to the wok. Pour in the cashews and stir until fragrant. Add the rice to the wok and mix through. Continue frying for 3 mins until rice is hot and fluffy.
Pour the contents of the bowl back into the wok and stir to combine, breaking up the scrambled eggs with the spatula. When everything is warmed through, turn heat off. Add soy and sriracha sauce, to taste. Serve.
Thai Vegetarian Stir Fried Flat Rice Noodles with Basil (Pad Kee Mow)
To Prep
Combine the Sauce ingredients in a bowl, mix well, and set aside.
To Cook
Heat oil in a wok over medium-high heat, sauté shallots and garlic for 2 mins or until softened but not brown.
Add tofu, capsicum and Chinese cabbage and stir-fry for 5 mins or until they begin to soften.
Push mixture to one side of the wok and add eggs to the center. Scramble with a spatula until eggs are set. Push eggs to the side and add sauce mixture. Once the sauce is boiling, add noodles and toss to coat noodles thoroughly.
Turn off heat, add Thai basil, and toss to combine; serve immediately.
Thai Stir Fried Mixed Vegetables
To Cook
Heat cooking oil in wok, sauté shallots and garlic until fragrant. Add galangal and toss to mix well.
Add the enoki mushrooms and vegetables, fry for 1 min.
Add soy sauce, oyster sauce, fish sauce and dark soy sauce to vegetables.
When vegetables begins to soften add tofu and cook for another minute.
Turn heat off and serve with steam rice.
Stir Fried Potato Strips with Minced Pork
To Prep
Combine minced pork and Marinade ingredients, mix well and set aside.
To Cook
Heat oil in a wok, shallow-fry potato strips until they turn golden. Remove and set aside.
In the same wok, heat 1 tbsp of oil and sauté onions until lightly browned.
Add in marinated meat and stir fry until meat is almost cooked, then add in the potato strips. Mix thoroughly.
Add in oyster sauce and dark soy sauce, stir fry for another 2 mins. Remove from heat and serve.
Stir Fried Okra with Sambal
To Cook
Heat oil in wok, saute the garlic until fragrant.
Add in the sambal paste, stir fry briefly until fragrant.
Add the okra and stir fry for about 2 mins, add the water and stir for another 1 min or until cooked.
Remove from heat and serve.
Long Beans with Homemade Sweetened Fermented Black Beans
To Cook
Heat wok on medium and stir fry the fermented black bean sauce until aromatic.
Add long beans and toss to mix well.
Remove from heat and serve.