To Cook
In a dry pot, heat the lemongrass, galangal and shallots over medium heat. When they start browning, add water and bring to boil for 5 mins. Add fish sauce and tamarind juice (adjust to taste).
Add fish and cook covered until done.
Add kaffir lime leaves, coriander, lime juice and chillies and cook for 1 min.
Remove from heat and serve immediately.
Seafood
Mee Rebus
To Prep the Gravy
Boil and mash the sweet potatoes, set aside.
Poach beef until cooked and cut into small pieces. Set aside.
Place in a blender dried shrimps, shallots, garlic, galangal, ginger and fermented soybeans. Add about ½ a cup of water and blend until fine.
In a large pot, heat up the oil and then add the blended paste, meat curry powder, and lemon grass stalks.
Sauté on medium heat until fragrant and oil begins to split. This should take 10-15 minutes.
Add about 2 cups of beef stock, and stir until combined.
Next, add the mashed sweet potatoes, cooked beef and palm sugar to the pot of gravy and mix well.
Slowly add more beef stock until the gravy has reached your desired consistency.
Bring to a boil and set aside.
To Prep the Noodles and Garnish
Separately, blanch yellow noodles and bean sprouts then set aside.
Pan-fry the bean curd until golden brown, and then cut into 2cm pieces.
Hard boil the eggs and cut into halves.
Final Assembly
In a bowl, portion out yellow egg noodles and bean sprouts.
Ladle gravy over noodles and bean sprouts to sufficiently cover the noodles.
Garnish with egg, bean curd, sliced chillies, fried shallots, Chinese celery, spring onion and calamansi lime.
Serve hot.
Pork and Squid Stir Fry (Osam Bulgogi)
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.
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.