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.
Chicken
Lemon Chicken
To Prep
Marinate the chicken with the Marinade ingredients for 30 mins.
Mix all the Lemon Sauce ingredients and set aside.
Combine the cornstarch and plain flour, mix well and set aside.
To Cook
Coat the marinated chicken with the flour mixture. Heat up a wok with oil, about 5cm deep. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to absorb the excess oil.
Pour the lemon sauce into a small saucepan and bring it to a boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.
Dish out, top with white sesame (optional) and serve immediately.
Chicken in Red Sauce
To Prep
Marinate chicken in coconut milk, salt and turmeric for at least 3 hrs.
To Cook
Grill over medium coals for 10 mins on either side until cooked.
Slice chicken into pieces.
Blend onion, coconut milk and sweet paprika to a paste.
Heat a pan and add paste and stir over low heat.
Season the sauce with palm sugar and fish sauce.
Add in the chicken slices and mix well. Remove from heat and garnish with mint.
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.
Wasabi Chicken with Mashed Potato
To Prep
Combine marinade ingredients in a bowl. Add chicken and marinate in the fridge overnight.
To Cook
Boil potatoes until soft. Meanwhile, place cream and butter in a separate pot, bring to boil. Mash potatoes, add cream mixture. Stir in wasabi and salt to taste. Keep warm.
Preheat grill to medium. Grill chicken, skin side down, until browned. Increase heat to high, turn chicken and cook skin side up until meat is cooked through and skin is crisp.
Serve mash and chicken with extra wasabi.
Japanese Curry Soba Tsukemen
To Cook
Curry sauce: heat oil in a pan over medium heat. Add onion and cook, stirring for 4-5 mins until soft. Stir in stock and curry, simmer until thickened.
Soup: in another saucepan, bring soup ingredients to the boil. Remove from heat and set aside.
Cook noodles as per packet instructions. Refresh in cold water, drain well, divide noodles and salad among 4 bowls.
In 4 separate bowls combine 1 tbsp curry sauce and ⅓ cup soup. Serve with noodles and salad for dipping.
Malaysian Chicken Curry
To Cook
Heat oil in a pan and fry chicken for about 3 mins on medium heat until golden brown.
Add curry sauce and water to the chicken and bring to the boil.
Add the potatoes, then reduce heat and gently simmer further for 20 mins.
Transfer to a serving bowl and garnish with chilli and coriander. Serve with jasmine rice or noodles.
Braised Chicken and Bitter Melon in Black Bean Sauce
To Prep
Combine all Seasoning ingredients in a bowl and mix well. Set aside.
In another bowl, combine all Marinade ingredients and mix well. Coat Marinade mix with chopped chicken and leave in the fridge for at least 30 mins.
To Cook
Heat wok with 2 tbsp oil and fry bitter melon for about 3-4 mins. Remove from heat and set aside.
Heat the same wok with 1 tbsp cooking oil on high, add chicken and stir-fry for about 3-4 mins or until chicken is brown. Remove and set aside.
Reheat wok on high, add remaining cooking oil, add the Seasoning sauce mixture. Stir-fry until fragrant and aromatic.
Add in bitter melon to braise. When sauce boils, add cooked chicken, stir to combine.
Cover the wok and cook until chicken is tender. Serve.
Chicken Lettuce Cups
To Cook
Heat oil in a pan over medium heat. Sauté garlic until fragrant. Toss in chicken and stir fry until cooked through.
Add in carrots and asparagus, stir frying until heated through.
Mix in oyster sauce and plum sauce until well combined.
Stir in roasted pine nuts and remove from heat. Leave to cool slightly.
Wrap chicken filling with lettuce leaves and serve immediately.
Chicken Spring Roll (Chun Juen)
To Prepare
Ensure the vegetables are cut as specified in the ingredients list. Do the same with the dried shrimp and wood fungus, ensuring that both are drained. Marinate the chicken.
Heat up the pan with some cooking oil and fry half of the chopped garlic and grated ginger for a few seconds before adding the chicken. Take the pan off the when the chicken is cooked.
Saute the chopped dried prawns and the remaining garlic and ginger for a few seconds, until fragrant. Add the cabbage, beans, carrot and wood fungus, cooking until slightly wilted. Add the chicken with stock powder, salt, light soy sauce, oyster sauce, sesame oil and white pepper.
After a minute, add the bean sprouts and thicken with some corn flour solution.
Prepare an area to wrap the spring rolls. Take one spring roll wrapped and scoop approximately 2 tbsp of the filling into the middle of the wrapper.
Wrap the spring roll by lifting the closest corner and pulling it over the filling. Pull the left and right side over the filling, the spring roll should resemble an open envelope.
Roll the spring roll into a small cylinder and seal the roll by brushing some egg white onto the top corner.
Fry the spring rolls, making sure that there are not too many in the pan in one batch. The spring rolls are ready when they look golden and crispy.
Remove from the pan and place on absorbent towels to remove excess oil.
Serve with your chosen sauce.
Hong Kong Style Sausage Buns
To Make Tangzhong
Mix flour and milk evenly until all lumps are well combined. Cook over medium-low heat and stirring consistently to avoid burning and sticking.
Remove from heat when the mixture thickens to a stage where lines are visible when stirring.
Transfer mixture to a clean bowl and cover the surface of the mixture with cling wrap. Let cool to room temperature.
To Make Bread
Pre-heat oven to 180°C.
In a medium-sized bowl, whisked the milk, egg and tangzhong until well combined.
In a large bowl, combine bread flour, salt, sugar and yeast and make a well. Add the wet mixture into the well and knead until well combined to a dough, then add in the butter and continue kneading until smooth and non-sticky.
Knead and make the dough round and put in a greased bowl, then cover with cling wrap or wet towel. Rest in warm temperature for about 40 mins or until double in size.
Remove and place on a clean floured surface. Deflate the dough and divide into 6, then knead them to make 6 balls. Cover with cling wrap again and rest for a further 15 mins.
Roll with hands to make each portion to 41cm-long (depends on frankfurt length) rounded dough. Then wrap each dough around a frankfurt from an end to the other, with the seal faced down. Place them on a lined baking tray and cover with wet towel or cling wrap to proof for about 45-60 mins until double in size.
Apply egg wash on the surface of the dough and bake for 35 mins or until golden brown. Remove and place onto a wire rack, sprinkle with sesame seeds, and let cool.
Braised Chicken with Radish
To Prep
Wash the chicken thighs and pat dry with paper towels. Then chop into bite-sized pieces and mix with all the marinade ingredients and set aside to marinate for half an hour.
To Cook
Heat some vegetable oil in a wok over medium high heat. When the oil begins to smoke add the ginger, garlic and shiitake mushrooms and sauté until fragrant.
Next add the radish and carrots and continue to sauté for another 5 minutes.
Push the vegetables to the side of the wok and add more vegetable oil. When the oil heats up, add the chicken and brown on all sides.
When browned, mix the chicken with the vegetables and mix in ¾ cup of water and cover the wok with a lid.
Let the chicken cook covered until it is done, and the sauce has reduced by half. Season with salt to taste.
Make a simple corn starch slurry by mixing the corn starch with 2 tbsp water making sure there are no lumps. Then pour the slurry into the wok and mix well.
The slurry will thicken the sauce after a while, so keep an eye on it so that it doesn’t become too thick.
Stir in the spring onions and serve with cooked white rice.