To Cook
Combine the chicken with 1 tsp cornstarch, 1 tsp oil and 1 tsp soy sauce.
Heat a wok over high heat until smoking. Add 2 tbsp of oil, and stir-fry the chicken until it turns opaque. Remove from the wok and set aside.
Add 2 more tbsp of oil to the wok and add the ginger slices. Fry for 1 min, then add the scallions and red chili.
Add the noodles and stir-fry, adding a sprinkle of hot water if the noodles are cold and you’re having difficulty breaking them up.
Add the Shaoxing wine, 1½ tbsp of light soy sauce, dark soy sauce, and cooked chicken. Stir-fry until combined (about 1-2 mins). Serve!
Stir-Fry
Pork San Choy Bao
To Cook
Brown pork mince in wok and add onion, celery, carrot, ginger, corn, mushrooms and chestnuts.
Meanwhile, combine sauce ingredients in a bowl with garlic, chilli, Chinese cooking wine, sesame oil, light soy, dark soy and sweet soy, oyster sauce and cornflour. Add this to the wok and remove from heat.
Allow filling to cool and prepare lettuce cups. Slice red chilli and shallots. Collect coriander leaves and dice peanuts.
Spoon cooled pork mixture into lettuce leaves. Top with chilli, peanuts, coriander leaves and shallots. Drizzle with kecap manis or dark/ light soy sauce according to your taste. Bon Appetite.
Stir Fried Beef Noodle
To Prep
Place sliced beef into a bowl and add in marinade ingredients. Mix well.
To Cook
Blanch egg noodles in boiling water and drain. Set aside.
In a pan, heat oil and stir fry beef until cooked. Toss in sliced red onions, bean sprouts and spring onions.
Drizzle in sauce and stir fry to mix well until heated through.
Serve.
Chicken Curry Doria (Rice Gratin)
To Make
Preheat oven to 200°C.
Stir fry chicken breasts, onions and mushrooms in a pan over medium-high heat for 5-8 mins or until cooked through. Add water/stock and bring to boil. Turn off heat, then add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 mins or until mixture is cooked through.
To make the bechamel sauce, melt 40g butter in a separate saucepan over medium heat. Once melted, add flour and cook, stirring for 1-2 mins or until mixture bubbles. Next, gradually stir in the milk, and bring to a boil. Reduce heat to medium. Cook, stirring for 4-5 mins or until mixture thickens.
Use the remaining butter to grease the side and bottom of a gratin plate or baking dish. Place steamed rice on the plate, top with curry mixture and bechamel sauce. Sprinkle enough mozzarella cheese until fully covered. Bake for 15-20 mins or until cooked through. Sprinkle parsley to serve.
Curry Ramen
To Make
Heat oil in a pan over medium-high heat, stir fry chicken mince for 3-4 mins or until cooked through. Remove from pan and set aside. In the same pan, stir fry onions, capsicums, carrots, and bean shoots. Set aside.
Combine water, chicken bouillon powder, soy sauce, mirin, salt and pepper in a pot, bring to boil. Turn off heat, then add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return the pot to medium heat and simmer for 5 mins or until the mixture is cooked through.
Add the cooked vegetables and chicken mince and mix well.
Place noodles in a bowl. Pour curry soup over the top. Garnish with spring onions.
Curry Beef Omelette Rice
To Make
Heat 1 tbsp oil in a frying pan over medium-high heat, then stir fry the diced onions, carrots, green peas and beef mince for 4-5 mins or until cooked through. Then, add steamed rice and mix well. Add S&B Oriental Curry Powder, salt and pepper and stir well. Remove from heat and set aside.
Heat 1 tbsp oil in another pan over medium-high heat, stir fry sliced onions and mushrooms for 2-3 mins or until softened. Add water/stock and bring to boil. Turn off heat, and add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 mins or until the mixture is cooked through.
Melt butter and the remaining oil in a medium non-stick frying pan over medium-high heat until it begins to foam. Pour in the 2 beaten eggs to cover the base and cook for 1-2 mins or until the base of the omelette is set and lightly golden but still liquid on top. Lay half of the fried rice over. Fold the omelette and transfer it to a plate. Repeat the same step for another half of the rice.
Pour sauce over omelette rice and garnish with parsley.
Yuzu Mayonnaise Chicken Yakisoba
To Cook
Mix soy sauce, mirin, olive oil, cooking salt, pepper in a small box until combined.
Cook the noodles in rapid boiling water for 3 minutes, discard water and put noodles in ice bath to avoid further cooking. Drain and set aside.
In a pan, gently cook garlic and red chilli in oil until fragrant. Stir fry chicken for 3-4 minutes, add mushrooms and asparagus until cook through. Add noodles and sauce mixture.
Cook, stir and mix through. Topping with Yuzu mayonnaise and serve.
Yuzu Mayonnaise Salted Salmon Flake served on Steam Rice
To Cook
Mix soy sauce, mirin, cooking sake, cooking salt until combined.
Place salmon in a frying pan over medium heat. Add the sauce mixture and cook for 5 mins or until cooked. Crush the salmon to small flakes. Control the heat and stir continuously until the sauce mixture is absorbed by the salmon.
Serve on hot steam rice. Drizzle desired amount of yuzu mayonnaise. Garnish white sesame and nori.
Vegetarian Thai Curry Tray Bake
To Cook
Pre-heat oven to 200°C, or 180°C fan-forced.
Cook rice as per instructions in package.
Heat up yellow curry paste on frying pan over high heat. Stir for 2 mins or till aromatic.
Add half a can of coconut milk. Stir to combine and cook for 1 min.
Toss in green beans and cook for 1 min and add water. Stir to combine.
Add in pumpkin wedges and let it boil for 1 min. Transfer to a baking tray.
Top off with carrot sticks and tofu cubes.
Bake for 35 mins, turning the pumpkin wedges once and bake for another 15 mins for even browning and till pumpkin is tender and tofu cubes are golden brown.
Pour over remaining coconut milk and stir through.
Sprinkle cooked rice over and bake for a further 10 mins or till rice is warm.
Garnish with coriander and limes.
Laksa Fried Rice
To Cook
Heat up frying pan with 1 tbsp of oil and fry beaten eggs. Break the egg up into small pieces, remove from pan and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/03/R02678-Laksa-Fried-Rice-1.jpg
In the same pan heat up 2 tbsp of oil and fry pounded dried prawns till brown and bubbling for about 30 secs. Remove from pan and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/03/LFR-6-Large.jpg
Heat up another 2 tbsp of oil and fry minced garlic and chopped onion for 2 to 3 mins or till soft. Make a well and add in laksa paste and coconut cream. Stir for 20 secs and bring the garlic and onion together.https://asianinspirations.com.au/wp-content/uploads/2023/03/LFR-9-Large.jpg
Toss in the fish cake, stir and add in the rice. Stir to combine. https://asianinspirations.com.au/wp-content/uploads/2023/03/LFR-11-Large.jpg
Add in the fried egg, stir and add in the fried dried prawns.https://asianinspirations.com.au/wp-content/uploads/2023/03/LFR-13-Large.jpg
Add fish sauce and light soy sauce, stir and toss in the cut chillies.https://asianinspirations.com.au/wp-content/uploads/2023/03/LFR-15-Large.jpg
Garnish with sliced cucumber and lime wedges.
Stir Fried Cubed Vegetables, Meat and Nuts (Lup Lup Delight)
To Prep
Marinate chicken cubes with 2 tsp fish sauce and a dash of pepper for 20 mins.
To Cook
Heat frying pan with 1 tbsp oil and fry the cubed firm tofu till slightly brown. Remove and set aside.
In the same frying pan fry the string beans for 3-4 mins, remove and set aside.
Add 1 tbsp oil to the same pan and fry the capsicums for 3-4 mins, remove and set aside.
Add 1 tsp oil into the same hot pan and sauté the ginger for 30 secs, then add in the garlic and stir for 30 secs till slightly brown and toss in the cut chillies. Stir for a few secs then toss in the fermented black beans and fry for 30 secs.
Add in the cubed chicken and fry till 70% cooked, add in the black soy sauce, stir till meat is covered with black soy sauce.
Toss in the fried capsicums, string beans and lastly, the fried tofu and stir for 1 min.
Add the remaining fish sauce and pepper for taste.
Lastly, add in the roasted cashew nuts and give a good stir.
Dish up and serve with hot rice.
Thai Larb Chicken Salad
To Cook
In a frying pan, dry toast the glutinous rice until golden brown, stirring continuously. Transfer to a mortar and pound to a coarse powder. Set aside.
Heat oil in a larger frying pan, sauté grated galangal, lemongrass and chopped onion. Cook until onion becomes transparent.
Add chicken mince, stirring to break up lumps until cooked.
Remove from heat and transfer to a bowl. Stir in ground rice.
Add dressing ingredients and toss together with chopped mint, coriander and spring onion.
Serve larb gai in cos lettuce.