Discover the authentic in Asian cuisine food
To Cook
Heat oil in a pot, stir fry onion until fragrant.
Add potatoes and carrots, stir fry until softened.
Add water and bring to boil. Simmer for 5 mins.
Turn off the heat, add curry roux and stir until dissolved. Simmer for another 5 mins, stirring constantly.
To Serve
Place rice into rice mould and set on a serving dish.
Ladle curry around the rice, then remove the mould.
Place kelp face on rice and garnish with peas, broccoli, cute carrot and apple slices. Serve.
To Cook
Bring a large pot of water to the boil, add the rice & simmer until cooked, drain & rinse under cold water.
Place the palm sugar & water in a pot on low heat, stirring until the sugar dissolves.
Add the tamarind puree, fish sauce, lemongrass & Chinese chilli oil, bring to the boil & simmer for 5 minutes or until the sauce thickens into a sticky syrup, set aside to cool.
Combine the peach, cucumber, chilli, red onion, kaffir lime leaves & cashew nuts, with some of the coriander & Thai basil in bowl.
In a separate bowl, combine 2 tbsp of the tamarind syrup with the coconut cream, lime juice, sesame oil and fish sauce; taste & adjust the flavour balance, it should be a little tangy (if you like more heat, add some finely chopped red chilli to the dressing)
Heat a heavy based non-stick fry pan, cook the pork until browned & just cooked through and pour the remaining sauce over the pork and heat, stirring to coat the pork, with a layer of sticky sauce.
To serve
Toss the peach & cucumber salad with enough dressing to coat, saving some to drizzle later.
Place a layer of salad leaves in individual bowls, top each with ½ cup of rice, drizzle with a little dressing.
Top with ¼ of the peach & cucumber salad and a layer of sticky caramel tamarind pork, drizzle with a little of the remaining sauce.
Garnish with Thai basil & coriander leaves.
To Prep
Season the chicken breasts on both sides with salt and pepper.
Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
To Cook the Curry
Add carrots, potatoes and vegetable oil into a medium sized pot.
Add water and bring to boil. Reduce heat, cover and simmer until ingredients are tender, approx. 12 mins.
Turn the heat down, break S&B Golden Curry Mild into pieces and add them to the skillet. Stir until sauce mixes are completely melted. Simmer for approximately 5 mins while stirring constantly.
To Cook the Chicken Katsu
While waiting for curry, heat ¼ inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 mins per side, or until golden brown.
To Serve
Serve hot over rice. Garnish with Kewpie Mayonnaise, chilli, and green onion.
To Cook the Coconut Rice
In a medium saucepan, combine the coconut milk, water and the salt and bring to a boil over high-heat. Add rice, stir and cover with a lid. Reduce heat to low heat.
Cook for 10 mins, then remove the pan from the heat and keep covered for another 10 mins until rice is tender and liquid is absorbed and the rest of the meal is ready to serve.
To Prep
While the rice is cooking, grate the ginger, thinly slice the carrot into half-moons, roughly chop the bok choy and trim the green beans. In a small bowl, combine the honey, soy sauce, garlic and sesame seeds.
To Cook the Vegetables
In a frying pan, add a drizzle of olive oil over medium-high heat and add the carrot and green beans. Cook until just tender, 5-6 mins.
Add the bok choy and stir through until wilted, 1 min.
Add the ginger and cook until fragrant, 1 min. Season with a pinch of salt and pepper and transfer the veggies to a bowl.
To Cook the Salmon
Return the pan to medium-high heat and add a drizzle of olive oil. When the oil is hot, add the salmon, skin-side down, to the pan and cook until almost cooked through, 2-4 mins on each side, depending on thickness.
When the salmon is almost cooked through, reduce the heat to medium. Add more olive oil and add the honey-soy glaze. Simmer, stirring, until the garlic is golden, 1 min.
Spoon the glaze over the salmon, then remove from the heat.
To Serve
Divide the coconut rice and veggies between bowls. Top with the honey-soy glazed salmon and spoon over any glaze remaining in the pan.
To Prep
Line a tray with foil and turn the oven grill to high.
To make marinade combine Kewpie Japanese Dressing Sesame Soy Sauce, ginger, sugar and Obento Ponzu Sauce.
In rice cooker start cooking rice. When rice is nearly cooked add the green vegetables to steam (about 2 mins until just cooked).
To Cook
Place fish and spring onions on prepared tray. Spoon marinade over both fish and spring onions. Place under high grill for 4 mins.
The fish should be golden-brown to black on top and moist and flaky inside. Remove from oven.
To Serve
Place steamed rice on dish with steamed green vegetables. Top with the grilled fish and spring onions. Sprinkle with sesame seeds. Serve with extra ponzu sauce on the side.
To Prep
Prepare marinade by combining all marinade ingredients into a small bowl and stir thoroughly.
Add thinly sliced pork to marinade, mix to coat well and marinate for 10 mins.
To Cook
Heat cooking oil in a wok until it just begins to smoke, add marinated pork and toss to stir fry for between 1 to 2 mins.
Add the onion and kimchi to the wok and toss to combine. Add the sugar and cook for a further 3 mins.
Add the gochujang and continue cooking for another min, stirring all ingredients to combine well.
To Serve
Divide cooked rice between four bowls and spoon on the kimchi pork.
Garnish with spring onion, sesame seeds and red pepper flakes. Enjoy!
To Make Mushroom Sauce
In a large pan, heat the vegetable oil on a low to medium heat. Add the shallots, Lee Kum Kee Chilli Garlic Sauce, red chilli and dried chilli flakes. Stirring until the shallots are tender.
Add the button, shiitake and re-hydrated shiitake mushrooms. Cook until the the moisture from the mushrooms has released and evaporated.
Pour in the Lee Kum Lee Premium Soy Sauce, balsamic vinegar and reserved shiitake mushroom liquid. Reduce heat and simmer until the liquid has almost evaporated and the sauce has thickened.
Remove from the stove, and allow to cool completely before storing in jar.
To Cook
Drizzle the Quorn fillets in a little oil and fry on a grill until lovely chargrill marks appear on both sides. Remove and slice. Set aside.
In a wok heat the vegetable oil and fry the shallots, garlic and ginger until soft and fragrant.
Toss in the button mushrooms, Quorn and asparagus. Stir until asparagus becomes a little tender.
Add the Mushroom XO Sauce and stir through well. Toss in the Enoki mushrooms and spring onion.
Mix the cornflour and water together in a small bowl before pouring into the wok. Stir to combine and to coat everything in the pan.
To Serve
Serve with traditional rice, konjac rice, cauliflower rice, traditional egg noodles or even konjac noodles. Garnish with a wedge of lime and spring onions. Enjoy!
To Cook
Cut the tofu into 4 large square steaks, place into a shallow dish, cover with 4 tbsp of soy and set aside.
Using a saucepan, bring vegetable oil to medium heat, then add in onions, cooking for 4-5 mins. Add in water, ginger, mirin, rice wine vinegar and soy. Bring to boil, then reduce to simmer for 10 mins.
In a container, mix together the water and cornstarch to make a slurry. In a separate container, add the panko crumbs.
Lightly coat a piece of tofu in the cornstarch, then cover in panko crumbs, ensuring the whole piece is coated well. Repeat for each piece of tofu.
In a fry pan, add in 1 cup vegetable oil over a medium heat. Shallow fry the tofu until golden brown (about 2-3 mins each side). Remove from the fry pan and drain on a wire rack.
Place S&B Golden Curry Sauce cubes into the water mixture, stirring constantly for 5 mins whilst the sauce starts to thicken.
To Serve
Divide rice between 4 bowls, sprinkle with furikake, add in curry, tofu, sliced radish and top with finely sliced spring onion.
Enjoy!
To Cook
Fry the tofu until crunchy.
Add the onion and okra and toss for 2 mins.
Add the rendang paste and coconut milk and cook a further 2 mins.
In a separate pan, throw in the water spinach with a few sprinkles of water and toss for a couple of mins until bright green.
To Serve
Remove from the heat, dish and pour sesame oil and sweet soy. Serve curry with fresh coriander, chilli and jasmine rice.
To Prep
Mix sweet soy sauce, soy sauce and oyster sauce in a small bowl and set aside.
To Cook
Put the wok or fry pan over high heat. Add oil and wait until the oil has heated up. Once you see the smoke start coming up from the wok, put the chicken in.
Cook chicken until just cooked through or about 5 mins. Sprinkle chicken stock powder in the wok.
Add Chinese cooking wine or water and cook for about 1 min.
Add ginger and sauce mixtures. Cook for 1-2 more mins.
Add black fungus and mix until the sauce is well coated on to the black fungus and the fungus has heated through; add a little water if it looks a little dry.
Add spring onion and white pepper and give it a few stirs.
To Serve
Serve with jasmine rice, garnished with extra spring onion.
To Cook
Heat 2 tbsp of oil over medium-high heat in a pot or deep skillet. Add curry paste (additional garlic, ginger, and lemongrass can be added to paste for more flavour) and cook for 2 mins until paste dried out.
Add chicken broth, coconut milk, fish sauce and sugar. Mix to dissolve paste. Add kaffir lime leaves, stir and bring to a simmer.
Add chicken, stir, lower heat to gentle bubble and cook for 7 mins.
Add in and stir sliced carrots and cook for 6 mins.
Taste sauce. Add more fish sauce for saltiness or sugar for sweetness
Add snow peas and capsicum and cook for 2 mins. Then stir through Thai basil and lime juice before turning off the heat.
To Serve
Serve over jasmine rice and garnish with cilantro and red chillies!
To Make the Pickled Carrots
Whisk the rice vinegar, palm/brown sugar, sesame oil, and salt together. Soak the carrots in the mixture for 1 hr.
To Make the Meatballs
Mix all ingredients together. Roll into small meatballs with your hands.
Heat a little bit of olive oil over medium-high heat. Add the meatballs and fry until golden brown on the outside and fully cooked (not pink) inside.
To Serve
Layer the carrots and meatballs over quinoa, rice, or noodles.
Top with herbs, peanuts, sesame seeds, and/or spicy mayo. Sliced avocado is a nice addition.
