Discover the authentic in Asian cuisine food
To Prep
In a zip-lock bag, combine the salmon cubes and sesame soy dressing together and let marinate for about 20 mins.
To Make
In a bowl, spoon in some of the rice and then arrange the vegetables on top.
Top with the marinated salmon, garnish with sesame seeds and serve!
To Prep
Prepare the sushi rice and allow it to cool prior to making the rolls.
To Make
On a bamboo mat, place a sheet of sushi seaweed. Place a thin layer of the sushi rice on top of the seaweed, ensuring that it is fairly even throughout.
Place a strip of salmon and the avocado near the top of the rice.
Roll the bamboo mat to seal the sushi roll, cut off the ends and slice into sections before serving.
Serve with soy sauce, wasabi and pickled ginger.
To Cook
Blend Yeo’s Sambal Oeleck and belachan into a paste.
Heat oil in a large pan or wok over high heat and stir-fry the paste until fragrant, about 2 mins.
Add chicken and stir-fry until almost cooked. Add prawns and stir well for another 5 mins or until prawns are cooked.
Add cabbage and spring onions, stir-fry until softened. Stir in rice, ABC Sweet Soy Sauce Kecap Manis and Yeo’s Light Soy Sauce, mixing well for 2 mins.
Garnish with fried shallots and lime wedges. Serve with ABC Extra Hot Chilli Sauce and sunny-side up eggs.
Tips
Basmati rice or any long grain rice is ideal for frying, for its least starchiness and easily separated grains.
Adding raw eggs onto the rice in the pan, and coating them as they stir fry to cook, is a great way of hiding a nutritious ingredient for fussy non-egg eaters.
To Prep
Weave the coconut leaves into a ketupat basket.
Open one of the edges and fill up the ketupat with raw rice until ⅓ full, then reseal.
To Cook
Bring water to the boil in a large pot.
Gently lower the ketupat into the boiling water.
Allow to cook for 4 hrs.
Remove from the water, then allow to cool completely before slicing and serving.
To Cook
Preheat your fan forced oven to 130°C.
Cut pineapple in half along the length. Scoop out stringy core first and discard. Carefully scoop out almost all of the flesh, leaving shell intact with approx. 1-2cm widths around all edges.
Place open side up on an oven tray and gently warm through whilst cooking the fried rice – maximum 25 mins.
Whilst pineapple is in oven, dice remaining pineapple flesh into roughly 1.5cm cubes and set aside.
Heat ½ coconut oil in wok to high.
Stir-fry meat of choice and set aside.
Stir-fry onions, capsicum, garlic and curry paste until fragrant and slightly softened, then set aside.
Add remaining coconut oil in wok and allow returning to high heat before adding the rice. Stir while frying to ensure at least half the rice has a toasted texture and flavour.
Add meat, pineapple and vegetable mix and stir through to combine.
Add eggs, break up yolk and stir through. Cook for another 1-2 mins.
Fill the pineapple shells with fried rice, and serve with your choice of topping, chillies, coriander, crispy shallots and/or fresh lime.
To Prep
Rinse rice thoroughly.
To Cook
Add all the ingredients into a pot. Bring to the boil over high heat, then reduce heat to low.
Cook on low for 5-10 mins, or until rice is almost cooked, with some liquid remaining.
Remove the pandan leaves, then roughly mash the rice with a potato masher.
Fluff the rice with a fork and allow to cook for a further 10 minutes, or until completely cooked, adding more water if necessary.
Once rice has cooked, cover with a lid, then set aside to cool slightly for 5-10 mins.
Line a baking dish with cling wrap. Press the rice into the baking dish, then allow to fully cool at room temperature or in the fridge.
To serve, cut the rice into cubes using a greased knife, cleaning the knife after each slice.
Serve with Satay Sauce, Chicken Rendang or Beef Floss.
To Prep
Add all of the paste ingredients in a food processor and process until a fine paste has formed.
To Cook
Heat up the oil in a large pan and fry the paste over a low heat for 10 mins, stirring frequently.
Add in the vegetable stock, salt and the green parts of the lemongrass and mix. Cover the pan with a lid and bring to a simmer.
After the broth has simmered for 30 mins, remove the lemongrass and then stir in the coconut milk.
Add the seitan and tofu puffs, then stir through and cook for 3 mins.
Add in the sugar and lime juice, and season to taste with salt.
To serve, arrange the noodles in a bowl and ladle over broth. Top with tofu puffs, seitan, bok choy, beansprouts and chilli, and serve with a lime wedge.
To Cook Rice
Coconut rice – Wash and rinse rice. Add the coconut milk, water and a pinch of salt. Add the ginger, salt, pandan leaves into the rice cooker and set it to cook.
To Make Tamarind Juice
Soak the tamarind pulp in water for 5-10 minutes. Squeeze the tamarind to extract the flavour into the water. Drain the pulp and save the tamarind juice.
To Cook Sambal Ikan Bilis
Rinse the ikan bilis and let it dry. Fry them until they turn light brown and separate them into two plates as you will need some to make the sambal ikan bilis and another portion to serve fried ikan billis.
In a blender or mortar and pestle, blend or pound the toasted belacan together with shallots, garlic, and dried chillies. Set aside.
Heat some oil in a pan and add in the onion rings until fragrant. Stir in the spice paste and fry until fragrant. Add in the ikan billis and stir well. Add tamarind juice, salt, and sugar. Simmer on low heat until the gravy thickens. Set aside.
To Serve
Optional: Place banana leaf on to the plate before plating up the rice.
Plate up the coconut rice and scoop some sambal ikan billis on top of the rice. Serve with cucumber slices, fried ikan billis, toasted peanuts and hard boiled eggs.
Tip
After rinsing, pat dry the ikan bilis with a kitchen paper towel, and spread out onto a plate. Place the ikan bilis in a microwave oven for 1 min on high. Give this a toss to mix, then repeat until the fish is dry. This will result in a crispier ikan bilis.
If using a food processor to grind the paste, adding some oil to the shallots, garlic and chillies can help these ingredients to blend easily. Do not add water, this will affect the quality and taste of the sambal.
Immediately plunging hard boiled eggs from the boiling water into an ice bath will prevent a grey layer from forming around the yolk.
To Make Sushi Rice
In a bowl, combine rice vinegar, sugar, and salt and mix well.
Pour into hot cooked rice and mix until well combined.
Roll the rice into rice balls.
To Make Temari Sushi
On a clean working bench, lay a sheet of plastic wrap and place the topping ingredient at the center. Dap a little wasabi on the sashimi, then place a rice ball on top.
Wrap the plastic firmly to form a ball shape. Repeat for the remaining toppings and rice balls.
Garnish the temari sushi with edible flowers or other seasonings to add more depth to the flavours. Serve with wasabi and soy sauce.
To Cook
Combine the dashi stock, soy sauce, cooking sake and mirin. Place the rice and seasoned dashi stock into rice cooker and cook with normal rice function.
When the rice is cooked, mix with a rice spatula so that the flavoured rice is evenly mixed.
To Make Sushi Bears
For each sushi bear, scoop ⅓ of the rice into the bear onigiri mould, close the lid and shake well until the bear shape is formed. Place the sushi bear on a plate.
For the ears, use a bubble tea straw to press onto the sliced cheese to create a circle. Then use a toothpick to remove the cheese from the straw. Repeat once to make two circles.
With a normal straw, press on the edge of the cheese circle to create a crescent shape. Use a toothpick to spread some mayonnaise as glue on the cheese and place onto the bear’s ears.
For the face, use a pair of scissors to cut an oval shape from the cheese, place onto the bottom part of the bear’s face.
For the nose, use a normal straw to press onto the sliced ham to create a circle. Alternatively, cut out a circle from nori sheet as the nose. With a tweezer, pick up the ham and dip a little mayonnaise on the back and stick onto the top position of the oval cheese.
For the eyes, use a panda nori puncher to punch the nori sheet. Keep the panda eyes and discard rests. Alternatively, use scissors to cut the nori sheet. With a tweezer, pick up a nori eye and dip a little mayonnaise at the back, place onto the sushi bear. Repeat for the other eye.
For the mouth, use a smiley nori puncher to punch the nori sheet. Keep the smile and discard the rests. (Alternatively, use scissors to cut the nori sheet.) With a tweezer, pick up the smile and dip a little mayonnaise at the back, place the smile underneath the nose. You can play with different positions and angles to create different look!
Serve the sushi bear on a plate or in lunch boxes.
To Prep
Grease 2 large plates or trays and set aside.
Combine the filling ingredients in a small bowl and mix until they are well combined.
Divide the paste into 10-15 equal-sized pieces and roll in to ball shapes. Place them on one greased plate or tray and cover with cling wrap.
Sieve the flours into a large mixing bowl and mix together before adding the butter and hot water and kneading to make one large piece of dough.
Divide the dough into 10-15 equal-sized balls before place onto the second greased plate or tray. Cover with a damp tea towel.
Roll out one ball of dough and wrap it around one ball of the paste and seal the dough around it. Repeat with the rest of the dough and paste.
To Cook
Pour enough oil in a pot to fry the doughnuts and heat it up to 150°C.
Place a batch of the doughnuts into the pot and fry until golden brown in colour. Use a spoon to stir occasionally to ensure that the balls cook evenly and don’t stick to the bottom.
When the doughnuts have cooked, transfer them from the oil to some paper towels to drain while they cool down.
When the doughnuts have cooled down, coat them with caster sugar and serve!
To Prep
Season the chicken pieces with ¼ tsp of salt. Mix well and set aside.
To Cook Fried Rice
Heat cooking oil in a wok on high until smoking hot. Add in the garlics and shallots, sauté until fragrant and lightly browned.
Add in the chicken pieces and carrots, stir for about 2 mins until the meat is cooked and carrots are soft.
Add in the ketchup, fish sauce, salt and pepper. Mix well.
Add in the rice and stir until all ingredients are well combined. Remove from heat and pack the rice into bowls.
To Make Omelette
Add the omelette seasonings and cornflour mixture into the beaten eggs, mix well.
In a non-stick fry pan, heat oil over medium heat. Hold the pan away from heat and pour in the eggs. Swirl the pan to make the omelette thin and large. Place the pan back on the heat and cook on low for 20 secs.
Turn off the heat and cover the pan and cook for 1 min.
To Wrap Fried Rice
Place a bowl of rice at the center of the omelette, fold the 4 edges to wrap the rice.
Hold a plate over the omelette fried rice and flip it over.
Serve wrapped or cut open, garnish with coriander and chillies.
