Discover the authentic in Asian cuisine food
To Make the Dashi
Start by adding the water and kombu to a saucepan and bringing to a boil.
When the water is boiling, add the bonito flakes and simmer for 10-15 minutes.
Remove the saucepan from the heat and strain the water.
Combine the marinade ingredients and add the cut fish to marinade for at least 10 mins.
To Serve
Spoon rice in to a large bowl and place the marinaded fish on top. Sprinkle with the seaweed and serve with soy sauce, wasabi and the rest of the dashi.
To Cook
Rub tuna with salt and lemon juice. Let it rest for a moment. Then pan-fry in 3 tbsp of oil until colour changes. Remove from pan and set aside.
In a mortar, coarsely pound together the seasoning ingredients.
In the same saucepan, remove oil residue and add remaining 2 tbsp of oil. Sauté seasoning ingredients, cinnamon and kaffir lime leaves until fragrant. Add water, coconut cream and sweet soy sauce. Bring to the boil.
Add fish and green chillies and cook until sauce is reduced. Remove from heat and serve.
To Cook
Quarter the egg plants lengthwise and cut into 6cm batons. Rub eggplants with ¼ teaspoon of salt. Pan-fry the eggplants with 3 tbsp of oil until all sides are brown. Remove from pan and drain.
Saute the shrimps with 1 tbsp of oil until half cooked. Set aside.
Saute onion and garlic with rest of oil until fragrant. Add curry powder and chili and stir evenly.
Add coconut milk and water then bring to boil. Heat until oil separates.
Add ABC Sweet Soy Sauce, kaffir lime leaves and salt to taste.
Add fried eggplants. Cook over low heat until flavors are absorbed. Add prawns and cook through. Remove from heat and serve.
To Prep
Rub salmon with salt, 1 tbsp lemon juice, powdered turmeric and minced parsley. Place salmon in flour a few at a time to coat.
To Cook
Shallow-fry until half-done. Remove from pan. Drain.
Sauté onion, garlic and bay leaves with butter until fragrant. Add the champignon mushrooms, stir evenly.
Add chicken stock and cream. Bring to the boil, add the sweet soy sauce and cook until the sauce thickens.
Add remaining lemon juice and marjoram leaves. Lastly, add the salmon and cover the pan with the lid. Cook for 1 min and remove from heat. Cool for a few minutes before serving.
To Prep
Prepare sushi rice.
Cut nori sheets in half. Place sushi rice and desired fillings onto one side of nori.
Fold the nearest corner of the nori over the filling and start to shape.
The finished hand roll should be shaped conically to prevent any rice from falling out from the bottom.
Serve with wasabi dissolved in soy sauce.
To Cook
In a big pot, add oil and stir-fry prawn heads until aromatic.
Add water and paste into pot and bring to boil.
Add spare ribs and cook on medium heat for 30 mins. Remove spare ribs.
Cook prawns in the soup and remove prawns when fully cooked.
In a separate pot of boiling water, blanch the bean sprouts until cooked. Drain and set aside.
Blanch the water spinach until cooked. Drain and set aside.
To Serve
Place rice vermicelli and yellow noodles into serving bowls, top with hot soup.
Add bean sprouts, water spinach, egg, spare ribs and prawns. Garnish with fried shallots.
To Cook
Heat up wok and add oil.
Stir fry prawns evenly until 75% cooked.
Add spices evenly and continue to stir-fry for 1 min until fully cooked. Serve hot.
Garnish with spring onions, parsley leaves and red chillies.
To Make Egg Sheets
Heat oil in a pan and pour in ½ of the beaten eggs.
Pan-fry until done. Remove and set aside. Repeat.
Once cool, cut into long thin slices.
To Cook
Heat oil in a wok. Pan fry firm tofu until browned, set aside.
Heat some oil again in the wok and stir-fry chicken until cooked. Add roasted barbeque pork, carrot, capsicum and stir-fry for 2 mins. Add in the prawns and stir-fry for 1-2 mins. Add in fried tofu back into the wok.
Add rice noodles and the ready sauce for Singapore noodles. Stir well and heat through.
Sprinkle with shredded egg on top when ready to serve.
To Make Dressing
Combine all ingredients in a screw top jar and shake.
To Make Salad
Place noodles in a small heatproof bowl and cover with boiling water. Set aside for 5 mins to soften. Drain well.
Reserve 12 prawns for garnish. Roughly chop remaining prawns. Combine vermicelli, chopped prawns, snow pea sprouts, carrot, cucumber, radish, peanuts, shredded mint and coriander in a bowl.
Heat oil in a frying pan over medium high heat. Add rice paper sheets one at a time, cook until puffed and white. Drain on paper towel.
Add dressing to salad, toss gently to coat. Place rice paper sheets on a plate, fill with salad, top with reserved prawns, garnish with extra mint and coriander leaves.
To Prep
Mix the sauce ingredients and set aside.
To Cook
In a wok, heat oil over high heat and fry crab pieces in batches for 2-3mins. Remove and drain on paper towels.
In a clean wok, heat 1 tbsp of oil over high heat and sauté the chopped garlic for 15-20 secs. Add in onion and chilli, cook until onion is translucent.
Pour the sauce mixture into the wok and bring to boil, then simmer reduce the liquid slightly until sticky.
Add in the crab pieces and herbs, toss for 5 mins to coat evenly and heated through. Serve hot.
To Cook
Crack and beat egg in a medium sized bowl. Dip crab pieces in the egg, and then coat with tapioca starch.
Heat oil over high heat in deep wok to about 180°C. Deep-fry coated crab pieces for approximately 2 minutes or until just cooked through. Set aside.
Mash cooked salted egg yolks with a fork or in food processor. Set aside.
Remove deep friend oil from the wok and melt 2 tbsp butter in wok. Add curry leaves and chilli (if using) and saute for about 30 seconds. Then add sugar, chicken powder and evaporated milk.
To Prep
Remove veins from the prawns. Snip off the pointed ends on the heads and tails. Trim off legs.
To Cook
In a large frying pan, heat 2 tbsp of oil, sauté onions until fragrant and soft. Season with ½ tsp salt and 2 tbsp tomato sauce, set aside.
Heat another 4 tbsp of oil and fry prawns over high heat. When prawns are cooked, remove from pan and set aside.
In the same pan, heat remaining 2 tbsp of oil and fry chopped spring onions and ginger until fragrant. Add in tomato sauce and cook until the sauce turns bright red. Add cooking wine, salt, sugar, cooked prawns and water, cook on low heat for about 2 mins.
Add in the onions and thicken with corn flour mixture. Lastly add sesame oil and chilli oil (optional). Stir well and transfer to serving plate. Garnish with spring onions and chilli, serve.
