To Cook
Mix all the sauce ingredients together.
Cut the pork belly and squid into appropriate pieces.
Add 2 spoons of the sauce mixture to the squid. Add the rest of the sauce to the pork belly. Ensure that all of the sauce is mixed through properly.
Add the onions, green onions and chilli to the pork belly marinate.
First, cook the marinated pork belly on a hot pan. Make sure that the pork is cooked all the way through.
Then, add the marinated squid. Cook the squid through.
Plate up and serve.
Seafood
Braised Bottle Gourd
To Cook
Season prawns with a pinch of salt and 2 pinches of ground white pepper.
In a wok or pot, heat up oil over medium flame and fry dried prawns until lightly browned. Add garlic and sauté until fragrant. Put in mushrooms and stir fry for 30 sec. Add Shaoxing wine, soy sauce and oyster sauce, mix well. Pour in water and cover to braise on low heat for 10 mins.
Put in bottle gourd and continue to braise for another 15 mins.
Add glass noodles and prawns, stir to mix well until glass noodles are fully coated with sauce. Cook until prawns turn pink. Drizzle with sesame oil, mix well and serve.
Nasi Goreng Fried Rice
To Prep
Blend sambal oeleck and belachan into a paste.
To Cook
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 soy sauce, mixing well for 2 mins.
Garnish with fried shallots and lime wedges. Serve with sunny-side up eggs and ABC Extra Hot Chilli Sauce.
Sour Soup with Prawns (Canh Chua Tom)
To Prep
Wash your shrimp and butterfly them to remove the vein.
To Cook
Add the oil to a pot and heat up on medium high heat.
Add the garlic and stir fry until golden brown. Remove the garlic from the pot and set aside for later. Leave the oil in the pot.
Add the shrimp to the pot and stir fry until they turn pink.
Add water to the pot and increase the heat to high to bring the water to a boil.
Turn the heat down to medium low when the water begins to boil. Skim off any scum that rises to the top.
Season the soup with the fish sauce, sugar, tamarind powder, chicken bouillon and salt and cook for another 10 minutes.
Add the tomatoes and taro stems to the soup and cook until they are done.
Portion the soup into individual bowls. Garnish with the fried garlic, Thai basil and chilli slices before serving.
Baked Siu Mai
To Prep
Soak the shiitake mushrooms in boiling water for 15 minutes and then finely dice them.
In a large bowl, combine the pork, prawns, mushrooms and carrots with the Shaoxing wine, soy sauce, sesame oil and salt and pepper.
If needed, trim the wrappers so that they fit neatly in to the muffin baking tray.
Lightly oil the tin with oil and place the cut wrappers in them.
To Bake
Preheat an oven to 180 degrees Celsius.
Place the wrappers in to the oven and bake for 5 mins.
After 5 mins, remove the wrappers form the oven and add the meat filling. Place enough filling so that the it fills the wrapper.
Return the tray to the oven and continue to bake for another 10 mins or until the filling has cooked through.
Remove the tray from the oven and allow to cool slightly.
To serve, garnish with fish roe and thinly sliced spring onions.
Stir Fried Green Beans with Dried Shrimps and Pickled Radish
To Cook
Heat a clean, dry wok on low, stir fry the pickled radish until dry and fragrant. Remove and set aside.
Heat oil in wok, saute garlic and dried shrimps until fragrant slightly crispy.
Increase the heat to medium high, toss in the beans, pickled radish and chilli, stir fry until beans are cooked. Season with salt and toss well.
Transfer to serving plate or bowl, serve.
Quick and Easy Tomato Garlic Prawns
Main Ingredients
300g prawns (trimmed, cleaned, pat dried)
2 cloves garlic (minced)
½ tbsp ginger (minced)
1 pack Tomato Garlic Prawns Sauce
1 spring onion (sliced diagonally)
2 tbsp cooking oil
Vietnamese Dipping Sauce (Nuoc Mam Cham)
To Make
Combine the water and sugar in a bowl and stir until completely dissolved.
Add the lime juice and the fish sauce.
Finally, add the garlic and chilli, and mix well.
XO Scallops with Garlic Shoots
To Cook
Over high heat, heat up a deep pan or wok. Once it starts to smoke, add approximately 1 tbsp of the oil. Add the scallops and mix them around. Lightly brown the scallops before taking the scallops out. Leave the scallops to the side.
Add a little bit more oil to the wok at medium heat. Add the garlic shoots and scallions. Stir-fry briefly.
Add the cooking wine and the XO sauce. Mix to combine. Add the chicken broth and lower the heat so the mixture simmers.
Add the cooked scallops and soy sauce, ensuring that everything is combined well. Turn off the heat and serve the dish while hot.
Medan Spicy Stir Fried Noodles with Shrimp Paste and Water Spinach
To Cook
In a wok, heat oil over medium high heat. Sauté garlic until aromatic. Throw in prawns and fish balls and fry until half-cooked. Push them aside and crack in eggs. Gently stir the egg mixture and leave it to cook slightly for about 30 secs. Then combine well with the prawns and fish balls. Dish out and set aside.
Put in red chilli paste and shrimp paste and sauté until aromatic about 2-3 mins. Add in water and tomatoes. Bring down to a simmer and cook for 1 min. Toss in water spinach, noodles, prawns, fish balls, sweet soy sauce and soy sauce. Stir to mix well. Put on the lid and allow to simmer over low heat for 2 mins. Do a taste test and add more soy sauce if needed according to your preference.
Finally, add in beansprouts and give a quick stir. Remove from heat if you like crunch beansprouts. If you like them softened, cook for another 1 min.
Transfer to serving plate and enjoy.
Steamed Eggs with Dried Scallops
To Cook
Soak dried scallops in warm water until softened. Then, tear them into thin strips. In a wok or steamer, steam scallops over high heat for 15 mins.
Crack two large eggs into a bowl. Add 250ml water, sesame oil and salt. Whisk and pour into a steam-proof dish. Sprinkle ⅓ of the steamed scallops into the egg mixture.
In the wok or steamer, steam the egg mixture on high heat for 3 mins. Then, turn off the heat and let it sit for 20 mins. Do not remove the lid.
Carefully remove the steamed egg. Sprinkle the remaining steamed scallops on top and garnish with spring onions. Serve hot with steamed rice.
Pad Thai Stir Fried Noodles with Prawns
To Cook
Place noodles in a bowl of boiling water for 6-8 mins. Drain and rinse in cold water to stop the cooking process. Set aside.
Heat 1 tbsp oil over medium heat and stir-fry prawns and tofu until just cooked.
Add Valcom Pad Thai Paste and mix well. Stir in fish sauce, tamarind puree, sugar and chilli powder.
Rinse rice noodles then add to pan and stir through. Push the mixture to one side of pan, then add beaten egg and allow it to cook slightly before tossing it through the noodle mixture.
Throw in the beansprouts and chives, stir thoroughly for 1 min.
Dish out and garnish with peanuts and a quarter of a lime.