Discover the authentic in Asian cuisine food
To Prep
Roughly cut the dried chillies with scissors and then soak them in hot water.
Once the dried chillies have expanded (about 10 mins), drain the chillies and place them in a blender. Add shallots, garlic, and belacan, and blend until smooth.
To Cook
Heat up the cooking oil in a saucepan or wok, and add the blended mixture and cook until fragrant.
Add the squid, tamarind water, salt, sugar, sliced onions and water, cook until the gravy thicken to your liking. Enjoy your meal.
To Prep
Scoop the coconut cream from the top of the can of coconut milk. You can discard the water or reserve it.
Add the rice flour, coconut milk cream, salt and 750ml water into a large mixing bowl. Whisk gently to combine.
Add turmeric, beer and spring onion. You may need to add more water to create a loose batter.
Allow to sit for 30-60 mins.
Add split mung beans into a saucepan. Add 1 cup of water and bring to the boil. Cook and continue slowly adding more water until mung beans are soft. Cover with cling wrap and set aside.
In a bowl, add shredded daikon and carrot. Cover with salt and mix through. Allow to sit for 15 mins. Squeeze out liquid and rinse under water.
Add daikon and carrot into a bowl. Pour in enough vinegar to submerge the vegetables. Add in sugar and salt, and stir to dissolve. Allow to sit for 20 mins.
Combine nuoc cham sauce ingredients in a bowl. Stir to dissolve sugar, then add pickled daikon and carrot. Stir through, cover with cling wrap and set aside.
To Cook
In a pan, heat 1 tbsp oil over medium-high heat. Add chicken mince and stir fry for 1 min. Add onion and stir fry until chicken mince is cooked and onion has softened. Stir through fish sauce, salt, sugar and pepper. Set aside.
Heat a seasoned wok or non-stick pan over high heat.
If using a wok, add 2 tbsp oil and rotate wok to coat sides with oil. If using a non-stick pan, use 1 tsp oil.
Stir batter and add approx. 1 cup of mixture into the wok or pan.
Quickly tilt the wok or pan and move in a circular motion to allow the batter to coat the surface.
Scatter a few prawns over the pancake, followed by some pork belly slices, 1-2 tbsp chicken mince, 1-2 tbsp mung bean, onion and bean sprouts.
Once edges have become golden brown and pull away from the side of the wok/pan, carefully fold in half using a spatula and your hands.
Slide onto a plate and serve immediately with nuoc cham sauce, cucumber, mint and lettuce.
Repeat with remaining ingredients until finished.
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 Prep
Pound the garlic, cumin, chilli, ginger and coriander in a mortar and pestle to make a fine paste.
Transfer to a large mixing bowl and add in lime juice and sesame oil, then stir to combine.
Add prawns and stir through the marinade. Cover with cling wrap and refrigerate for 1 hr.
To Cook
Brush barbecue with oil. If using a pan, heat oil over high heat.
Skewer prawns, then cook for 1-2 mins each side on high heat, or until cooked.
To serve, garnish with extra chilli and coriander, and squeeze over extra lime juice. Serve with cucumber ribbons.
To Prep
Wash salmon fillets and pat dry with paper towel.
Season with shichimi togarashi on both sides.
To Cook
Heat a non-stick frying pan over medium heat.
Pan fry salmon fillets 2-3 mins on each side, or until skin is crispy and flesh is cooked to your preference.
Remove from pan and allow to rest.
Combine cooked soba noodles, salad mix and yuzu dressing.
To plate, place soba noodle salad on a plate or in a bowl. Place salmon fillet on top and sprinkle over some extra shichimi togarashi.
To Cook
Heat oil over medium heat, add Valcom Yellow Curry Paste and stir-fry for 1 min or until oil appears.
Slowly add half of Valcom Premium Coconut Milk and cook for 1 min, stirring frequently.
Add prawns and cook for 1 min, then add the remaining Valcom Premium Coconut Milk and water. Bring to boil.
Once boiled, add asparagus, Squid Brand Fish Sauce and sugar, turn heat up to boil for 3 mins. Add fresh lime juice and stir through.
Garnish with coriander and serve hot.
To Cook
Mix all sauce ingredients (except 1 tbsp of ABC Sweet Soy Sauce) in a small bowl and set aside.
Separate rice noodles into individual pieces and place in a bowl. Pour 1 tbsp of ABC Sweet Soy Sauce into the bowl. Wear a glove and mix the noodles with the sweet soy sauce until all of the noodles become a darker colour.
Place garlic, bird’s eye chilli and large red chilli into a mortar and crush them into small pieces.
Add 1½ tbsp vegetable oil in a wok, and heat the wok over high heat. Allow the oil to become very hot before adding in the mussels and squid pieces. Cook for 1 min, or until the mussels and squid cook through. Scoop the mussels and squid into a bowl and discard the oil and liquid in the wok.
Clean the wok, dry and put it on the stove. Put 1½ tbsp of vegetable oil into the wok. After the oil has heated up, add the crushed garlic and chilli into the wok. Stir and cook until fragrant.
Add the prawns into the wok and cook them until they turn light pink, then add cooked mussels and squid and mix them together.
Add bamboo shoots and snake beans then stir for a few seconds. Add mushrooms, cut cherry tomatoes and noodles into the wok. Add the sauce and gently stir, and cook a few minutes until the noodles cook through.
Add fresh basil and turn the heat off. Stir all the ingredients and serve.
To Prep
Mix all of the seasoning mix in a small bowl and set aside.
To Cook
Pour the vegetable oil into the wok.
Add the white onion into the hot oil and mix it. Then, add garlic and prawns into the pan.
Keep stirring until the prawns turn pink, then add the curry powder and cook for 40 secs.
Add carrot in and mix all together, then add fresh capsicum and fresh pineapple. Keep stirring until all of the ingredients are cooked through.
Add the rice into the wok then pour all seasoning on top of the rice.
Mix and stir for a few mins until the rice is mixed in with all of the ingredients.
Add the spring onion, remove from heat and mix all ingredients together.
Put the pineapple fried rice onto a serving plate, then top it with roasted cashew nuts, pork floss and garnish with spring onion, coriander and sliced chillies.
Enjoy your pineapple fried rice with prawns.
To Prep
Cut pineapple in half. Remove the flesh and cut into chunks. Reserve the pineapple for presentation.
To Cook
In a large pan, fry the TCC Premium Coconut Cream and the Valcom Red Curry Paste until fragrant and the oil separates.
Pour in the TCC Premium Coconut Milk and pineapple chunks, bring back to the boil.
Add the Squid Brand Fish Sauce and the palm sugar together with the kaffir lime leaves, chillies and king prawns.
Stir and cook until the prawns are cooked through. Remove from heat.
Microwave pineapple shells for 1 min before pouring in the curry.
Serve with white rice.
To Prep
In a small bowl, combine Obento Mirin Seasoning, Lee Kum Kee Premium Soy Sauce, Obento Rice Wine Vinegar, Yeo’s Sesame Oil and sugar. Stir until sugar is dissolved. Set aside.
To Cook
Cook somen noodles in a pot of boiling water for 2 mins, then rinse under cold water.
Heat vegetable oil in a large saucepan to 180°C.
Combine cornflour and plain flour in a bowl, then lightly whisk together with soda water until just combined, being careful not to over mix.
Pat dry the prawns gently with a paper towel before coating them in the tempura batter. Lower the prawns one at a time into oil and cook for approximately 3-4 mins.
Add the noodles, edamame beans, cucumber and daikon to a large bowl, then pour in half of the dressing mix gently until all ingredients are coated.
Divide the noodles between 2 bowls and top with tempura prawns, drizzle over additional dressing if required, then garnish with shredded nori, toasted sesame seeds and some shichimi togorashi to finish.
Serve immediately.
To Prep
Soak dried vermicelli noodles in warm water to soften.
Marinate prawns in oyster sauce and light soy sauce with a dash of pepper.
Peel and chop the garlic, and set aside.
To Cook
In a wok or saucepan, add oil then fry and scramble 2 eggs. Set aside.
Add a little bit more oil, half the chopped garlic and fry marinated prawns.
Mix together oyster sauce, sesame oil, light and dark soy sauces together with water.
Drain water from softened noodles and add the sauce mixture. Toss noodles in seasoning to evenly coat them.
Using the same wok or saucepan, add more oil and stir fry garlic until golden.
Add seasoned noodles and toss for 3-5 mins until cooked. Add pepper to taste.
To plate up, first place noodles on bowl. Top with scrambled eggs and prawns.
Garnish with fried shallots and chopped up spring onion before serving.
To Cook
Roast pine nuts in pan until golden. Set aside.
Combine dressing ingredients in a jar. Taste for balance, then set aside.
Place watermelon in a large bowl with fried shallots, snow peas and mint leaves.
Shake sauce, then dress salad and lightly mix.
Scatter with pine nuts and fried onion flakes.
Decorate with extra prawns (optional) and serve immediately.
