Discover the authentic in Asian cuisine food
To Prep
Mix prawns with all Marinade ingredients and let sit for 30 mins.
To Cook
Heat 3 tbsp oil and pan-fry prawns over high heat for about 30 secs. Remove from pan, drain well and set aside.
Clean the wok and heat the remaining 1 tbsp of oil. Saute ginger, garlic and spring onions until fragrant.
Add prawns and fry briefly. Add in the seasonings and mix well. Serve with steamed rice.
To Cook
Heat enough oil in a wok and shallow fry the anchovies until brown and crisp, about 3-4 mins. Remove and drain well. Set aside.
Heat a clean, dry wok until it starts to smoke. Lower the heat, add in the peanuts and salt. Stir back and forth to make sure the peanuts are evenly cooked and browned, for about 5-6 mins. Taste test to check if the peanuts are thoroughly cooked.
When the peanuts are cooked, stir in the anchovies and sugar. Mix well and stir until sugar is slightly melted.
Remove from heat and let cool. Serve or store in glass jars.
To Cook
Heat oil in work, sauté garlic with salt until fragrant.
Add in the pea shoots and stir fry quickly for about 30 secs.
Remove from heat and serve.
To Cook
Heat oil in wok, saute garlic until fragrant.
Add the green mustards and stir fry for 1-2 mins, add water and salt, continue to stir fry until cooked.
Remove from heat and serve.
To Cook
Heat some oil in a wok, sauté the garlic and onion until the onion slices are translucent and fragrant.
Add in the sambal paste and stir for 1-2 mins until fragrant.
Add in the water spinach and hot water, cook covered for 2 mins.
Open the lid, add in the belacan powder and chilli, stir for another 1 min or until water spinach are well wilted. Taste test and add salt if desired.
Remove from heat and serve with rice.
To Prep
Rinse the baby scallops under cold water and place on paper towels. Pat dry and set aside.
In a small bowl, combine the sauce ingredients and mix well.
To Cook
Heat a frying pan over high heat. Add in 1 tbsp cooking oil, then the chopped ginger and garlic. Sauté for about 10 secs or until fragrant.
Carefully add the baby scallops and spread them evenly over one layer on the pan to sear on one side.
Sprinkle some salt and stir-fry for 30 secs or until the scallops are half cooked. Remove and set aside.
In the same frying pan, add the remaining oil, then the baby bok choys and stir-fry for about 1 min or until the leaves begin to turn bright green.
Return the scallops to the frying pan. Add the sauce into the pan.
Stir fry for 1 min and serve immediately.
To Cook
In a bowl, toss together prawns, oil and sesame seeds until prawns are well coated.
Heat wok to medium heat, add prawns and stir-fry for 2-3 mins. Remove prawns and set aside.
Return wok to heat, add vegetables and stir-fry for 3- 4 mins.
Make a well in the centre of the vegetables and pour in Asian Hoisin; stir until sauce bubbles. Return the prawns to wok and stir-fry for 1 min.
Serve over prepared ramen noodles and garnish with a sprinkle of fried garlic.
To Cook
In a bowl combine chicken breasts, red chilli, garlic and oil; mix well.
Heat a wok over medium heat; add chicken mixture and stir fry for 3-4 mins.
Add spring onions, capsicum and snow peas and stir-fry for 2 mins.
Make a well in the centre of the wok and stir in Oriental Honey & Soy, chicken stock, lime juice and lime zest, stir until sauce bubbles.
Add Hokkien noodles and toss well, continue to stir-fry for 2 mins.
Garnish with lime wedges and serve.
To Prep
Wash and cut the lettuce into 4 cm squares and dry well. Wash and drain the bean sprouts and dry well.
To Cook
Heat a wok and add the oil, then when hot add in the chilli and spring onion.
Toss in the lettuce and bean sprouts and cook for 2-3 mins.
Add in the oyster sauce and continue to the stir-fry. Add sesame oil, tossing well. Season and serve.
To Prep
Cut the calamari tubes open and clean well. Score the inside using a sharp knife making a criss-cross pattern. Cut into small rectangles, and then drop into boiling water for 30 secs. Remove and refresh in cold water, drain, dry and set aside.
To Cook
Heat a wok and add the oil, then combine in the shallots and ginger. Stir fry for 30 secs then add in the black bean, chilli and oyster sauce.
Combine in the calamari and cook on high for 1 min, fold in the sesame oil, spring onions and serve.
To Cook
Heat oil in a large wok over a medium heat and brown onions for 2 mins.
Add the spring onions to the wok and stir fry for 1 min, remove and set aside.
Beat eggs and water together. Return the wok to the heat and pour the egg in to make a thin omelette, remove and cool on a plate; then slice.
Return the wok to the heat along with the onions, diced pork and rice, then stir fry for 4 mins; add in oyster sauce and soy sauce and mix well..
Toss through the sliced omelette and serve garnished with fried shallots.
To Cook
Combine the beef with the marinade ingredients and mix well.
Heat the oil in a wok to 180°C and fry the sliced beef for 1 min, remove and drain.
Remove all but two tbsp of the oil from the wok and stir-fry the ginger and garlic for 30 secs. Add the chillies and cumin, and cook for 30 secs. Add the onions and stir fry for 1 min.
Add the beef and toss well, then combine in the spring onions, sesame oil and serve.
