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.
Rice
Japanese Tea Rice (Ochazuke)
To Prep
Mix all sauce ingredients, rest in the fridge for up to 2 hrs to enhance flavours.
Cut kingfish (or salmon/tuna) into 1.5cm cubes, toss in the sauce to coat.
Place rice in 4 bowls, top with kingfish, nori, shichimi and wasabi.
Pour over hot tea just before serving.
Korean Pork Bibimbap
To Cook
Set aside each type of vegetables on one big plate after the following cooking steps.
Heat pan and ½ tbsp oil. Add carrot and cook briefly about 20 secs. Season lightly with salt.
Repeat sauté process as above with zucchini but add ⅛ tbsp garlic and ½ tbsp green onions.
Repeat with shitake mushrooms but season lightly with soy sauce.
Mix salad leaves with ⅛ tbsp garlic, ½ tbsp green onions and 1½ tbsp of sesame oil.
In a saucepan, place soybean sprouts with ⅛ tbsp garlic, 1 tbsp sesame oil and 2 tbsp water. Cook for about 5 mins until sprouts are cooked.
Drain and add ½ tbsp green onions and ¼ tsp Korean chilli powder. Season with salt.
In a bowl, ladle 1 cup of cooked rice. Arrange vegetables, meat and then an egg on top. Drizzle some sesame oil and sprinkle some sesame seeds. Serve with Korean chilli paste for individual taste. Repeat with another 3 bowls. Mix Korean chilli paste with rice and topping before eating.
Thai Crab Fried Rice (Kao Pad Bpu)
To Cook
In a wok or frying pan, heat the oil over medium high heat and saute garlic until golden. Add the egg and break the yolk. Let it fry a little then gently scramble.
Add in the rice and press to break the lumps. Add in the crabmeat then toss fast to mix.
Add the seasonings and continue to stir until well-mixed and rice is heated through. Add spring onions and toss to mix.
Remove from heat and serve with slice of lime, chilli flakes and Thai dipping sauce. Garnish with coriander.
Korean Sushi Roll (Gim Bap)
To Prep
Mix rice with 2 tbsp sesame oil and ½-1 tsp salt in a bowl and set aside. Also set aside bulgogi and sliced danmooji.
To Cook
Pour ½-1 tbsp oil to a heated pan and pour eggs and make a thin omelette over medium heat, omelette should be pale in colour. Cut into thin strips when cooled and set aside.
Pour ½-1 tbsp oil to a heated pan and quickly sauté carrots for about 30 secs and season with salt and set aside.
Squeeze excess water out of spinach, mix with ½ tbsp sesame oil, ¼ cloves of garlic and 2 pinches of salt in a bowl and set aside.
Place sushi mat on a board. Place gim (nori sheet) on the mat, place ⅓- ½ cups of rice on gim, covering about ⅔ of the sheet. Place all the ingredients on top of the rice, lining them up horizontally and close together. Roll the gim (nori sheet), using your mat until you have a cylinder shape. Squeeze the roll inside the mat gently so that the gimbap is not too loose.
Repeat with all the other ingredients until you have a desired number of gimbap rolls. Cut gimbap into bite sized pieces, usually 8-10.
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.
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.
Vegetarian Thai Fried Rice
To Cook
Heat cooking oil in a wok on high, sauté garlic and onions.
Add cauliflowers and tofu puffs, stirring for 3-4 mins, allowing to soften.
Move the vegetables to a side of the wok, add in the eggs to the other side and cook scrambled.
When the eggs are cooked, stir into the vegetables. Add rice, sriracha, soy sauce, and peas. Stir and allow to heat through, about 10 mins.
Serve with cucumbers and tomatoes and garnish with coriander, spring onion and lime/lemon.
Crab Fried Rice
To Cook
Cook rice according to the package and set aside. Be careful not to overcook it (or use leftover rice).
Whisk egg with ½ tsp salt and set aside.
In a wok, preheat oil on medium heat. Add minced garlic and saute until fragrant.
Add crab meat and saute for a minute.
Add rice and mix well. Move all the rice to one side of the pan.
Pour whisked egg mixture to the free side and let it sit there until almost cooked.
Start mixing in rice and egg until evenly incorporated throughout.
Add oyster sauce, salt, pepper and mix well.
Add spring onion and squeeze lime juice all over and mix well.
Serve immediately and top with some chopped spring onion.
Stir-Fried Rice and Prawns with Fine Shrimp Sauce
To Cook
Saute garlic and red chilli in oil. Add prawn meat, Lee Kum Kee Fine
Shrimp Sauce and stir-fry until prawn meat is cooked.
Add rice and stir-fry until heated through. Remove from heat and stir in lettuce. Serve hot.
Korean New Year Rice Cake Soup (Tteok Guk)
To Cook
Wash meat with cold water and then place in a pot of cold water, about 2lt. Bring this to a boil then skim for any impurities that float to the top of the stock. Reduce heat and add garlic and 1 whole green onion. Simmer the stock for about 1½ hrs or until the meat pulls apart easily.
Take out the meat and discard the garlic and green onions. Skim off any fat that may float on top of the stock.
Soak sliced rice cakes in a bowl of cold water, drain water when the rice cakes have softened.
Thinly slice or pull apart 1/3 of the meat. Season sliced beef with salt and pepper and combine with 1 green onion (sliced), sesame oil and minced garlic.
Bring the stock to a boil and add the rice cakes and soy sauce. Cook until the rice cakes are really soft, season with salt and pepper.
Ladle rice cake soup into individual bowls and top with seasoned meat, eggs, sliced green onions and shredded kim (nori). Sprinkle more pepper on top of the soup.
For the Quicker version of Tteok guk
In a heated saucepan, add 200g of thinly sliced scotch filler and cloves of garlic (minced). Cook meat until just cooked, add 1 tsp soy.
Sauce to the meat. Add 2lt of cold water. Bring this to a boil and skim stock for impurities. Simmer the stock for about 15 mins.
Soak sliced rice cakes in a bowl of cold water, drain water when the rice cakes have softened.
Add the sliced rice cakes and cook until rice cakes are soft. Season the soup with 2-3 tbsp soy sauce, salt and pepper. Add in 2 beaten eggs in ribbons into the hot soup and 2 green onions (sliced). Ladle soup to individual bowls and sprinkle with extra ground black pepper.
Avocado and Cucumber Brown Rice Roll
To Prep
To begin, cut the avocados in to halves, pit and then peel off the skin. Pour the lemon juice over avocados to prevent browning and then cut in to thick strips.
Cut the cucumber in to thin long strips, and slice to remove cucumber seeds.
To assemble the sushi
Wrap the bamboo mat used to fold sushi with cling film to make cleaning easier and to stop rice granules from getting stuck on the mat.
On the mat, place one seaweed sheet down and spread about 1 cup of rice evenly onto the nori sheet. Use your fingers to press and push to rice to form an even layer of rice.
Turn the sheet over so that the rice now faced down on the bamboo mat.
Arrange the avocado and cucumber in a row, close to the bottom of the sheet.
Then, pull up the bottom edge of the mat, while using your fingers to roll and tuck the fillings in.
Lift the mat slightly to go over the roll, and continue rolling forward while keeping a firm hold.
Remove the roll from the mat and place on to a section of cling wrap and sprinkle the rice with the sesame seeds. Roll the cling wrap over the roll to full coat the rice.
Remove the roll from the cling wrap and the use a sharp knife to cut the roll into equal portions.