To Cook
Mix the beef steaks in 2 tbsp of the oil, sliced garlic, chilli and lemongrass and marinate for 15 mins.
Place 1 tbsp of the oil in to a pan and cook the steak to the desired level of doneness. Remove from the pan and let it rest while making the sauce.
Add the last of the oil in to the pan and fry the onions till they start to brown. Add the coconut milk to the pan and let the sauce reach a simmer.
When the sauce has reached a simmer, add the fish sauce, oyster sauce, tamarind and palm sugar. Stir and continue to simmer until the palm sugar has dissolved fully.
In a separate bowl, blanch the vermicelli noodles.
When the sugar has dissolved, remove the pan from the heat and add the Thai basil leaves and mix.
To serve, spoon the sauce mixture on to a plate, place the vermicelli noodles on top of the sauce, and finish with slices of the steak. Garnish with more basil and chillies.
Noodles
Stir Fried Rice Noodles with Beef (Pho Xao Bo)
To Prep
Mix the beef together with salt, pepper, garlic powder, and sesame oil in a mixing bowl.
Heat up some vegetable oil in a wok over medium high heat. Add the minced garlic and onions and stir fry until fragrant.
Add the beef and chopped spring onions to the wok and cook until the beef is no longer pink in color.
Add the oyster sauce and mix well. Set aside when the beef is done.
To Cook
Heat up some vegetable oil in the wok and add the rice noodles.
Add the dark soy sauce, fish sauce and oyster sauce and mix well, making sure all the noodles are coated with sauces.
Next, add the spring onions and bean sprouts and continue to stir fry until the noodles are done.
Mix in the cooked beef and turned off the heat.
Plate the noodles and serve.
Katong Laksa
To Prep
With a blender, blend all spice paste ingredients, except the dried shrimps and oil, set aside.
Blend the dried shrimps and set aside.
To Cook
Heat oil in a wok, add the blended spice paste and fry for 45 mins. Remove and set aside.
In the same wok, fry the blended dried shrimps until fragrant, add the spice paste back in.
Add ½ of the coconut milk, 1 tbsp at a time, then add laksa leaves.
Add the water along with the reserved dried shrimps water, and the remaining coconut milk. Stirring, boil for 30 mins.
Add puffed tofu and cook for another 10 mins.
To Serve
Place the rice noodles and bean shoots in a serving bowl. Pour in the laksa soup and top with prawns and fish cakes. Serve hot.
Stir Fried Shredded Pork with Egg Noodles
To Cook
Mix pork with marinade.
Cook egg noodles in boiling water until tender. Drain.
Heat some oil in a pan and sauté ginger and bean sprouts for 1 min. Set aside.
Add a little oil and sauté red chillies, spring onions and pork until cooked through.
Stir in egg noodles, ginger and bean sprouts. Add soy sauce, stir well until heated through. Serve.
Pork Noodle Soup (Kuay Teow Moo)
To Cook
In a large pot, add 3.5L water, pork bones, smashed garlic, salt, peppercorns, coriander seeds and pork bouillon. Bring it to a boil. Let it boil for 30 mins. Change the heat to medium to simmer for a minimum of 2 hrs.
In a medium bowl, mix the roast red pork powder with water until the powder has dissolved. Take half of the pork and marinate it in this mixture for at least 1 hr. Preheat the oven to 200°C and cook the pork for approximately 20 mins, or until it is done.
Put the other half of the pork tenderloin in a blender. Blend. Add the thin soy sauce and ground white pepper to the pork in a large bowl. Mix well.
Bring a pot of water to a light boil. Blanch the pork until it is finished cooking.
Heat a pan with some oil at medium heat. Add the finely chopped garlic when the pan is hot. Fry the garlic until it is golden brown. Separate the fried garlic and garlic oil into two different bowls.
Cook the rice noodles by placing in boiling water for 10 secs. Rinse in cold water afterwards to make sure they don’t become too soggy.
Taste the pork broth and add white sugar, white pepper and fish sauce to taste.
To serve, divide the noodles into the serving bowls. Add the BBQ pork, ground pork, bean sprouts, coriander, fried garlic and chilli flakes on top.
Ladle the pork broth on top of everything. Drizzle some of the garlic oil on top of the noodles.
Serve while hot.
Spicy Bean Vermicelli Soup
To Cook
In a pot, add Lee Kum Kee Peppercorn Chilli Oil, Lee Kum Kee Chicken Bouillon Powder and water. Bring to a boil and stir until the bouillon powder dissolves.
Add mushrooms, bell peppers, Chinese celery and crab-flavoured sticks. Allow to cook for 1 min. Then, put in bean vermicelli. Heat through and serve hot.
Stir Fried Rice Vermicelli with Seafood
To Cook
Cook the rice vermicelli in boiling water according to packet instructions or until soft. Drain.
Heat up oil in a pan and stir fry shrimps and squid until cooked. Add bell peppers and carrots, toss for 1 min.
Add cooked rice vermicelli and seasoning mix ingredients. Stir well and heat through. Serve.
Stir Fried Chicken and Egg Noodles with Chilli Garlic Sauce
To Cook
Cook egg noodles in boiling water according to packet instructions or until tender. Drain.
Heat oil in a pan and stir fry chicken until cooked through.
Add mushrooms and bell peppers. Stir fry for about 1 min. Add seasoning mix and noodles.
Stir well until heated through. Dish out and serve.
Japanese Salmon Bowl
To Cook
Heat oil in a pan over medium-high heat. Season salmon fillets with salt and pepper. Place salmon skin side down and fry for 2-3 mins, or until skin is crispy. Turn over and cook for 1-2 mins, or until cooked.
In a small bowl, combine Japanese mayonnaise and sriracha.
To assemble, add cooked soba noodles into a bowl. Top with carrot, red cabbage, edamame, salmon, radishes, nori and avocado. Sprinkle with toasted black and white sesame seeds. Drizzle over sriracha mayonnaise and serve.
Pan-fried Duck Breast with Thai-style Noodles
To Cook
Mix the duck breast in 2 tbsp of the oil, sliced garlic, chilli and lemongrass and marinate for 15 minutes.
Place 2 tbsp of the oil in to a pan and cook the duck skin side down until it has become crispy. Once the skin is crispy begin searing on all sides before placing the duck in to an oven and baking for 10 minutes at 180 degrees Celsius.
Add the last of the oil in to the pan and fry the onions till they start to brown. Add the coconut milk to the pan and let the sauce reach a simmer.
When the sauce has reached a simmer, add the fish sauce, oyster sauce, tamarind and palm sugar. Stir and continue to simmer until the palm sugar has dissolved fully.
In a separate bowl, blanch the vermicelli noodles.
When the sugar has dissolved, remove the pan from the heat and add the Thai basil leaves and mix.
To serve, spoon the sauce mixture on to a plate, place the vermicelli noodles on top of the sauce, and finish with slices of the duck. Garnish with more basil and chillies.
Fried Loh Shi Fun with Minced Pork
To Prep
Combine all sauce ingredients and mix well.
To Cook
In a wok, heat the oil and sauté garlic and shallots until fragrant. Add in the minced pork and ½ of sauce mixture, stir-fry until the meat is cooked.
Add in the noodles and remaining sauce, stir until well combined. Add in the bean shoots and choy sum and toss for 1-2 mins until well combined. Transfer to serving plates, garnish with spring onions, fried shallot, chilli and white pepper. Serve hot.
Vietnamese Prawn Bowl
To Cook
In a saucepan, add hoisin sauce, peanut butter, sesame oil and garlic. Bring to a simmer over medium heat. Slow stir in a little bit of water at a time until sauce is glossy and texture is smooth and slightly runny. Remove from heat and set aside to cool.
Heat oil in a pan over medium-high heat. Fry off garlic until fragrant. Add prawns and pan fry for 30 secs. Add lemon juice to pan to coat prawns. When prawns are fully cooked, remove from pan onto a plate and set aside.
To assemble, add cooked vermicelli into a bowl. Top with red cabbage, pickled carrot and daikon, cucumber, mint leaves, prawns and peanuts. Drizzle over peanut hoisin sauce and serve.