To Cook
Place the dressing ingredients in a small jug and whisk to combine.
Combine the rice, chopped veggies, picked coriander leaves and dressing in a large bowl. Transfer to a platter to serve and garnish with chopped peanuts and watercress sprigs.
Rice
Shiitake & Asparagus Nori Rolls
To Make Filling
Heat 1 tbsp of the oil in a wok over a high heat. Add the shiitake mushrooms in a single layer and fry for 2-3 mins until golden. Turn and fry other side. Repeat with other batches.
Remove from the heat and add soy sauce to each batch while it is still hot.
Toss to coat mushrooms. Allow to cool and drain excess fluid.
In a small bowl, mix Kewpie Mayonnaise with sriracha sauce and set aside.
Lay out chilli mayo mix, mushrooms, asparagus, sliced carrot, Thai basil, chives and spinach in a row ready to make your rolls.
To Roll
Have the short edge of the nori closest to you, the long edge away from you.
Spread a small amount of chilli mayo across the nori sheet 1cm in from the near edge.
On top of the mayo strip, lay a small amount of each vegetable and herb evenly across the width of the nori.
Pick up the edge of the nori closest to you and roll up the vegetables and herbs as tightly as you can in the nori, leaving both ends open.
Take a spring roll skin, placing a corner in front of you and a corner away from you.
Place the nori roll on top of the spring roll skin close to your nearest corner. Roll the spring roll skin around the nori, stretching it slightly as you go and folding in the side edges like an envelope to enclose the nori roll.
Repeat until your vegetables have been used. (A damp tea towel will stop your spring roll skins from drying out.)
To Cook
Heat the oil in a large pan. The width of the pan must be greater than the length of the rolls.
Shallow fry the rolls over moderate heat.
Drain on absorbent paper and cut diagonally.
Serve immediately with two sauces: Kewpie Dressing Sesame Soy Sauce and Kewpie Dressing Roasted Sesame or sweet chilli sauce and Kewpie Dressing Sesame Soy Sauce.
Roast Miso Pumpkin
To Cook
Preheat the oven to 180°C.
Place the marinade ingredients in a small jug and whisk to combine.
Cut the pumpkin into 2cm wedges, leaving the skin on, then place on a tray lined with baking paper and pour the desired amount of marinade over the top. Roast in the oven for 30 mins or until tender.
While the pumpkin is cooking, prepare the rice as per the instructions on the back. Finely chop the spring onions and pick the coriander leaves, and combine with the rice.
Serve the pumpkin on a bed of rice scattered with sesame seeds, slices of fresh chilli and extra coriander.
Ayam Percik
To Prep
Lightly toss the bean sprouts, long beans, carrot sticks in tangy lemon fish sauce dressing and top with peanuts to make the raw Malay-style salad.
For the chicken marinade, add coconut milk, sambal oeleck, garlic, minced ginger, lemongrass, minced shallot, coriander powder, cumin powder, turmeric powder and brown sugar in a mixing bowl. Stir well until combined.
Place chicken pieces into mixing bowl, stir well to coat marinade on chicken pieces.
Leave it for two hrs, or overnight to allow to soak up the flavours.
To Cook
Preheat BBQ grill on high heat, reduce to medium high and place chicken pieces on grill.
Grill for 4-5 mins on each side, be sure to flip once to ensure chicken pieces remain moist.
Remove from grill, allow to rest for 5 mins.
Serve with Bunga Telang coconut rice and raw Malay-style salad.
Otak Otak
To Cook
Place salmon fillets, egg, coconut milk, kaffir lime leaves, red curry paste, chopped onion, chopped spring onion, and turmeric powder in a blender and blend well to make otak otak paste.
Preheat BBQ grill.
To make banana parcels, place two banana leaf rectangles on a flat surface.
Place 2 tbsp of otak otak paste in centre of banana leaf rectangles and fold the left and right edges to the centre to make a banana boat. Secure ends with toothpicks.
Place on BBQ grill for 5-10 mins (or until cooked through).
Serve with turmeric coconut rice, boiled eggs, cucumber slices, tomato halves and peanuts for a complete meal.
Spiced BBQ Chicken with Herb Rice Salad (Ayam Percik & Nasi Kerabu)
To Prep
Blend all marinade ingredients into a paste and marinade the chicken in a bowl. Place in the fridge for at least an hour.
To Cook
Make sambal kelapa by dry frying the grated coconut over low heat until toasted. Remove from wok or pan and set aside.
Fry sardines over medium heat until dry and crumbly. Blend shallots, ginger, lemongrass, black pepper, salt and palm sugar into paste. Fry paste over medium heat for a few mins. Return sardines to wok and combine with paste. Reduce heat to low and continue to cook sardine/paste mixture until very dry and crumbly, about 10-15 mins. Add toasted coconut, mix until combined. Set aside.
To Make the Sambal Belacan
Pound chillies and belacan in mortar and pestle until combined. Add the juice of the 2 limes and palm sugar. Mix well and set aside.
To Make the Spiced Coconut Sauce
Blend the shallots, garlic, ginger and chillies together and add the oil over medium heat to wok or saucepan and stir fry the paste until fragrant.
Pour in coconut cream, chilli soaking liquid, fenugreek seeds, lemongrass, salt and palm sugar. Lower heat and reduce sauce until thick, about 10-15 mins.
Cook chicken over medium heat in a large saucepan with lid on until nearly cooked.
Transfer chicken to a hot grill and baste with the coconut sauce until nice and charred.
To Cook the Nasi Kerabu
Add lemongrass and kaffir lime leaves into the rice cooker.
Infuse warm water with blue butterfly pea flowers for 15 mins.
Strain blue butterfly pea water over rice.
To Assemble the Dish
Finely chop cabbage, snake beans, cucumber and mint. Combine with bean sprouts.
Add a small bowl of rice to the middle of your plate and arrange a chicken drumstick and thigh, sambal kelapa, bean sprout salad, salted eggs and fish crackers around the rice. Finish off with a bowl of sambal belacan and some warmed reserved spiced coconut sauce.
Teriyaki Tofu Rainbow Bowls
To Prep
Combine the soy sauce, mirin, caster sugar and garlic in a glass or ceramic dish to make the Teriyaki Marinade.
Add the tofu cubes and toss to combine. Cover and keep in the fridge for at least 30 mins to marinate.
To Cook
Preheat the oven to 200°C. Line a tray with baking paper. Chop the sweet potato into 1cm wide disks, lay on the baking paper, spray with oil, and bake in the oven for 25 mins.
Place baking paper over a second baking tray. Reserve a small amount of the teriyaki marinade, then spread the tofu cubes onto one half of the tray.
Add the sunflower, pumpkin and sesame seeds to the marinade, toss to coat, then place on the other side of the tray.
Place the tray in the oven with the sweet potato for the final 15 mins. Remove the sweet potato, tofu and mixed seeds from the oven and allow to cool.
Cook the corn in boiling water for 4 mins. Allow to cool slightly before slicing the kernels off.
Divide the ingredients between two large bowls. Begin with the cos lettuce leaves, then the rice, cabbage, corn, sweet potato, tofu, tomato and radish.
Place half an avocado in the centre of each bowl and fill the pit with Kewpie Mayonnaise.
Sprinkle with the alfalfa and the teriyaki seeds, and serve.
Vietnamese Shaking Beef with Pickled Onion & Tomato Fried Rice (Bo Luc Lac)
To Prep
Combine salt, pepper and sugar in a small bowl and mix well with the cubed beef to prepare for marinade.
Combine soy sauce, fish sauce, honey, lime juice and lemongrass in a bowl, pour over and mix well with seasoned beef.
Cover and refrigerate to marinate for 1-3 hrs.
For the Pickled Red Onions
In small glass bowl, mix vinegar, salt and sugar until sugar is dissolved, then add the sliced red onions, mix well, cover and refrigerate for minimum 2 hrs to pickle.
For the Tomato Rice
Using a frypan with oil, cook garlic over a high heat until fragrant.
Add the cooked and cooled rice and toss for about 1 min.
Gradually add the fish sauce and tomato paste and toss until the rice is evenly coloured.
Cook for a further 3 mins and add salt and pepper if desired.
To Cook
Remove the lemongrass from marinade and actively stir fry the beef in an oiled wok over medium-high heat. Cook for 3 mins, or until caramelized on the outside and tender inside.
Assemble the dinner bowls with tomato rice, vegetables (cucumber, tomato, cherry tomato, radish, watercress, coriander and drained picked onions), and top with spring onion and chilli as desired. Serve and enjoy!
Grilled Beef Tongue Rice Bowl (Gyutan Don)
To Prep
Combine the marinade ingredients together in a container and add in the beef tongue slices. Make sure that the pieces have enough space so that they don’t overlap. Marinate the beef for about 30 minutes.
To Cook
Heat up a grill and cook the slices of tongue for about 2 minutes on each side.
To serve, place a serving of rice in to a bowl and fan out the slices of tongue around the rice. Garnish with spring onions, sesame seeds and pickled vegetable of your choice!
Cantonese Pork Belly Claypot Rice
To Prep
In a clay pot, add water and rice, allow the rice to soak for 1 hr.
Combine all Sauce ingredients and set aside.
To Cook
Heat the clay pot with medium heat until the water starts to boil. Add cured pork belly and close the lid. Lower the heat to simmer for about 10 mins.
Add the Chinese sausage slices and evenly pour the sauce mixture over the rice. Simmer covered for 3-5 mins, turn off the heat. Let sit for 5-10 mins, allowing rice to cook through.
Remove the cooked pork belly and slice. Place back into clay pot and garnish with spring onions. Serve.
Sticky Rice with Chinese Sausage
To Prep
Combine all sauce ingredients in a bowl and mix well. Set aside.
To Cook
In a wok, heat 2 tbsp of oil over medium heat. Add the soaked dried shrimps and stir-fry until fragrant and slightly crispy. Remove the dried shrimps and set aside, leave the oil in wok.
Add diced shallots and saute until translucent, then add the green onions, mushrooms and Chinese sausages and stir-fry for about 1 min.
Add in the Shaoxing wine and stir-fry for 2-3 mins. Add the sticky rice and pour ½ the sauce over the rice to loosen the rice crumbs and stir-fry well.
Add the remaining sauce when there is no more rice crumbs and stir-fry until all ingredients mix well. Add in a dash of white pepper and mix well. Garnish with spring onions and serve hot.
Japanese Seaweed Salad Inari
To Prep
Mix the sesame seeds and sushi rice in a large bowl until evenly mixed. Divide into 4 portions.
Carefully open the inari pouches.
Wet you hand and hold each portion to form a rice ball that fits into the inari pouches.
Carefully place a rice ball into an inari pouch and allow the inari to stand straight, with the opening facing up.
Place 2-3 tbsp of seaweed salad into the pouch above the rice ball. Repeat for the remaining portions. Serve.