Discover the authentic in Asian cuisine food
To Cook
In a food processor, combine prawns, egg white, sesame oil, curry paste, sugar, salt, coriander and spring onion.
Pulse until a rough paste forms. Refrigerate for 1 hr so it firms up.
Slice the sourdough into 1cm slices. Using a knife, cover the bread with the prawn mousse and then cover with sesame seeds.
Fry for 3-5 mins until golden.
Garnish and serve with sriracha mayo.
To Make Sriracha Mayo
Mix Kewpie Mayo and sriracha together.
To Prep
In a large pot, combine the water and chicken stock powder. Bring to the boil, then reduce to a simmer to keep warm.
Heat a wok over a high heat until smoking, then add 1 tbsp oil. Add in the prawn shells and heads, and fry until fragrant.
Add the fried prawn shells and heads, pork bones and dried prawns into the stock. Boil over a medium heat for 45 mins.
Trim the excess fat on the pork belly, then add into the stock and boil for 45 mins. Remove and allow to cool, then slice into strips.
Blanch the prawns and squid in the stock. Use a spider or a slotted spoon to remove, then cut the squid into rings. Set aside.
To Cook
Heat a wok over a high heat until smoking, then add 1 tbsp oil. Add in egg and scramble.
Push the egg to the side, the add in the Hokkien noodles and vermicelli. Gently stir fry for a 2-3 mins, or until noodles begin to sear.
Add the garlic, fish sauce, pepper, sesame oil and ⅓ of the prawn stock. Fry until the stock has dried up, then add another ⅓ of the stock. Cover the wok with a lid, and reduce to medium-low heat. Cook for 5-7 mins.
Add the prawns, squid, garlic chives and stir through. Pour in the remaining stock, stir fry for 1 min.
Serve hot with sambal and lime.
To Prep the Dough
For the dough, place flour in the bottom of a large bowl, gradually add water while mixing until it starts to pull away from the sides of the bowl, then work into a smooth dough while kneading with hands. Cover in plastic wrap and set aside for at least 30 mins.
Using your hands, create a ring shape by gently working the dough from the centre out, gently pulling while rolling through hands until dough is approximately 2.5cm thick. Slice the dough and open into a long tube.
Cut 2.5cm lengths approx. 10g in weight each, slicing on a slight angle to create a triangular shape. Turning the tube of dough 180° after each cut, repeat with remaining dough.
Lightly flour the surface of your board or bench, and using a small rolling pin, roll each piece into a dumpling wrapper rolling with one hand and rotating with the other hand. The centre of the skin will naturally be a little thicker using this method.
To Make the Filling
For the filling, place prawns, spring onions, snow peas, ginger and stevia in a bowl and stir thoroughly to combine. Mix curry and half of water in a small jug, and then pour mix into bowl. Thoroughly combine, adding more water if needed. Mix should hold, but be slippery.
To Make the Dumplings
Place dumpling skins on a lined tray with baking paper.
Brush edges with water.
Fold middle bottom to middle top and pinch to seal. Pinch and fold left to middle until closed, then right to middle until closed, and approximately three pleats each side of centre.
Place oils in a large non-stick frying pan, heat to medium. Place flat sides of dumpling into the frying pan. Fry base for 1-3 mins or until golden and crispy.
Pour 50-100ml of water on the bottom of the frying pan and place lid on top. Allow to cook for 5-10 mins.
To Make Dipping Sauce
Whilst dumplings are steaming, prepare dipping sauce by stirring all the ingredients together in a small bowl.
Serve gyoza with the dipping sauce.
To Cook
Bring water or chicken stock to the boil in a saucepan.
Add tom yum paste, kaffir lime leaves, onions, chillies and lemongrass, boil for 2 mins.
Add prawns, calamari, ling fish, mussels, and mushrooms. Season with fish sauce and lime juice. Cover and simmer until cooked.
Garnish with lime slices. Serve hot with steamed jasmine rice.
To Cook
Season salmon with salt. Grill in oven for 7 mins or until cooked through.
Once cooked through, use a fork and flake the salmon finely into a bowl.
Lightly toast 2 Obento Yaki Nori for Sushi on stove till crispy and warm. Break into small pieces into salmon bowl and add in roasted sesame seeds.
Add Japanese soy sauce and Kewpie Mayonnaise to taste.
Place rice in a large mixing bowl, stir in desired amount of the salmon flake mixture. Use your hands to grab a handful of rice and make a shape of a ball.
Plate on a dish together with some Obento Yaki Nori for Sushi as garnish.
To Prep
Mix all the sauce ingredients in a small bowl, then set aside.
Add garlic, bird’s eye chillies and large chillies into a mortar and crush them with the pestle to break them into small pieces.
To Cook
Heat a wok or large frying pan over high heat. Add 1½ tbsp of vegetable oil. Once the oil has heated up, add the crushed garlic and chilli into the wok. Stir and cook them until fragrant.
Add the prawns into the wok and cook them until they turn light pink, then add bamboo shoots and snake beans and stir for a few secs.
Add mushrooms, cut cherry tomatoes and spaghetti into the wok. Add the sauce and gently stir and cook for a few mins until the ingredients are cooked through.
Add fresh basil and green young peppercorns, then remove from heat. Stir all the ingredients and then place onto the serving plates.
Enjoy!
To Prep
In a wok, combine the sauce ingredients and stir fry until fragrant and the palm sugar has dissolved. Check for seasoning and adjust by adding more tamarind or palm sugar.
Remove the sauce and allow to cool down.
Boil the rice noodles until they are a little under cooked before draining the water and shocking the noodles in cold water. Set aside.
To Cook
In a wok, add 2 tbsp of vegetable oil and stir fry the chicken strip and prawns for about 2 mins before removing from the wok and setting aside.
Add another tablespoon of vegetable oil and cook the onions for about 1 minute before adding in the garlic.
Add in the noodles and another tablespoon of vegetable oil and continue to cook for another 2 mins before adding in 3 to 4 tbsps of the sauce.
Cook for another minute before returning in the chicken and prawns and frying for few mins. Push all of the ingredients in the wok to one side and then place some vegetable oil in to the gap before cracking in a egg.
Scramble the egg and continue to cook it for a few seconds before mixing it in with the rest of the other ingredients.
Add in half of the bean sprouts and carrots, as well as the green onions and continue to fry for another minute.
Test that the noodles are the right consistency before taking off of the heat.
To Serve
Plate the cooked Pad Thai and garnish with lime wedges, crushed peanuts, chilli flakes and more bean sprouts and carrots if need be.
To Cook
Place the salmon on the cutting board, skin side down. Firmly hold one end of the skin, and cut between the flesh and the skin (cutting as close to the skin as possible). Sprinkle salt on both sides of the skin, set aside. Cut the salmon to 2cm slices.
Heat 1 tbsp of oil in a skillet over low heat. Place in salmon skin and fry until brown and crispy. Set aside.
In a sauce pan, add in juice, TCC Premium Coconut Milk and Valcom Red Curry Paste and bring to the boil.
Add eggplants and reduce heat to simmer for 3-5 mins until eggplants are tender.
Add salmon and lychees and bring to boil. Turn off heat and rest for 5 mins.
Garnish, place salmon skin on top and serve hot.
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
Marinate each fish fillet with 1 tsp of fish sauce and a dash of pepper. Set aside.
To Cook
Heat 1 tbsp of oil in a saucepan or pot over medium heat.
Reduce heat to low and add yellow curry paste. Cook for 5 mins, or until fragrant, stirring with a wooden spoon/spatula.
Add coconut milk and water, bring to the boil on medium-high heat.
Add in fish sauce, sugar and salt, adjust to taste, then reduce to low.
Add eggplants and beans and allow to simmer until almost thickened to desired consistency. If eggplants or beans are not cooked through, add some hot water and continue to simmer until cooked.
Stir in cherry tomatoes and remove from heat. Cover with a lid and set aside.
Heat 2 tbsp oil in a pan over medium heat. Add the snapper fillets skin side down and allow to cook for 2-3 mins, or until skin is crispy. Flip and continue to cook until fully cooked through. Remove from pan.
To serve, add jasmine rice to a plate or bowl. Spoon over yellow curry, then top with snapper fillet and garnish with coriander.
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
Add egg whites into a mixing bowl. Add in the prawns and stir through.
In a separate bowl, whisk together the cornflour, salt and pepper.
Toss the prawns in the seasoned cornflour, making sure they’re well coated.
To Cook
Heat oil in a pot or wok to deep fry.
Add the prawns, making sure to shake off excess coating.
Cook prawns for 1-2 mins, or until they are fully cooked and the coating is a light golden colour.
Drain on paper towel.
Serve with Wasabi Mayonnaise.
