To Cook
Over medium high heat, add the sake and ginger to a large pan and allow to boil.
Add the clams and dried chilli to the pan and turn the heat up to high. Cover the pan with a lid and allow the clams to cook until they are done. The clams are done when they open up.
Remove the lid and sprinkle the black pepper and spring onions over the clams.
Serve hot together with the soup and some steamed rice.
Seafood
Filipino Omelette with Mussels (Tortang Tahong)
To Cook
Preheat the oven to 180 degrees Celsius.
In a bowl, crack eggs and add salt and pepper to taste. Beat eggs with a fork until fluffy.
Heat oil in a pan over medium heat. Add the shallots and garlic, and sauté until fragrant. Then throw in the chopped tomatoes, constantly stir-frying, until the tomatoes have softened.
Add in the pre-cooked mussels and cook for another minute, then add in the oyster sauce. Stir through to combine all ingredients well.
Add beaten eggs, swirling the pan to fully spread out the eggs and other ingredients.
Then sprinkle the spring onions over the top of the eggs and let them cook until the eggs begin to set, approximately 2 to 3 minutes.
Remove the omelette from the pan and transfer it to an oven tray. Place the omelette into the preheated oven and let it cook until it is completely set, approximately for a further 10 minutes.
Once set, transfer onto a serving plate to serve.
Fish Curry with Rice Vermicelli (Khanom Jeen Nam Ya)
For the fish
Gut and clean the fish thoroughly, then cut into medium sized pieces.
In a pot, bring water to boil, then add fish to boil for about 5-10 mins or until fully cooked. Drain the water and remove fish from the pot. Set aside to cool.
When the fish becomes cool enough to handle, remove the skin and begin to debone the fish. Set aside the flesh while removing it before gently mashing the meat with your fingers to a mince-like texture.
For the curry paste
Cut off the ends of the lemongrass and remove the outer few layers. Finely slice the lemongrass and turmeric (if using fresh turmeric).
Using pestle and mortar (or a food processor), add a pinch of salt to the lemongrass, turmeric, garlic, and peppercorns, and pound to a smooth paste for about 20 mins.
Then add shrimp paste and pound mixture for another 5 mins. Set aside.
For the curry
In a large pot or sauce pan, add coconut milk and curry paste. Cook over medium heat.
Stir the curry until all of the curry paste dissolves into the coconut milk. Add in the minced fish, fish balls (optional) and add salt to taste. Lastly, add in the kaffir lime leaves and continue cooking for another 5 mins.
Keep stirring and turn the heat down when it starts to boil. Avoid rapid boiling the curry as it will curdle and separate the coconut milk. Keep stirring gently for about 5 mins once it comes to a boil.
Taste test for flavour and add more salt if desired.
To serve
Prepare the rice vermicelli according to instructions on the packet.
In a shallow bowl, place a serve or 100g of noodles. Ladle curry over the noodles, including fish balls.
Garnish with fresh herbs and vegetables and a wedge of lime.
Korean Army Stew (Budae Jjigae)
To Cook
Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot. Add the sauce in the middle. Pour the stock in the corner of the pot. Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).
Add the remaining ingredients – instant ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins). Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dining table).
Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice.
Sashimi Poke Bowl
To Cook
Combine the grated ginger, soy sauce, rice wine vinegar and sesame oil in a bowl
Remove skin from salmon. Cut salmon and tuna into bite-size cubes, and add to marinade mixture. This can be left to marinate for longer if desired, or just until everything else is prepped.
Put edamame beans into a bowl and add boiling water. Let it sit for 5 mins, then drain and add to pokē bowl.
Assemble bowl with rice as the base and all other ingredients as toppings.
Quantities can be adjusted as desired.
Prawn Omelette with Bean Sprout Salad
Salad
Place salad ingredients in a bowl. Whisk the dressing ingredients together until the sugar is dissolved, then pour over salad. Toss to combine.
Omelette
Place prawns and rice flour in a plastic zip-lock bag. Season. Shake to coat the prawns.
Combine the eggs, spring onion, sugar and fish sauce by whisking the ingredients.
Heat oil on a medium-high heat. Add prawns and fry until almost cooked. Reduce heat slightly and add egg mixture. Cook for a few minutes until the edges are firm and the center is almost set, then fold the omelette over. Cook for another minute or so. Cut into slices.
To serve
Place salad on plates. Top with warm omelette slices.
Drizzle with a little Lee Kum Kee Chiu Chow Chilli Oil. Sprinkle with fried shallots, fresh chilli and herbs.
Prawn Coconut Soup (Dtom Gati Gung)
To Cook
In a saucepan over medium heat, add coconut milk, lemongrass, kaffir lime leaves, coriander roots, sambal oeleck, chilli and fish sauce.
Bring to a slow simmer and let the flavours infuse for 5 mins.
Add prawns and stir gently. Simmer for 5 mins or until prawns are cooked.
Place 1 tsp of Yeo’s Sambal Oeleck in a small bowl and add oil. Stir.
Ladle soup into a serving bowl. Garnish with coriander leaves. Drizzle with the sambal oeleck mixture. Serve with lime wedges.
Spicy Tuna with Kale Sushi Bowl
To Cook
Place the rice in a sieve and rinse under cold water. Place the rice and water in a medium saucepan over high heat and bring to boil. Reduce heat to low, cover with a lid and cook for 12 mins or until tender and most of the water has been absorbed. Remove from heat and set aside, covered, for 5 mins.
Place the kale in a colander and pour boiling water over it. Drain and set aside to cool slightly. Squeeze out any excess water and finely chop. Add the kale and vinegar to the rice and stir to combine. Set aside to cool.
Place the tuna in a medium bowl with the lemon rind, shichimi togarashi, sesame oil and salt and toss to combine.
Divide the rice between bowls and top with the tuna mixture, edamame, purple basil and extra shichimi togarashi to serve. Soy sauce to taste.
Thai Grilled Prawns with Zucchini
To Cook
Wash and devein prawns, leaving the tail on.
Marinate prawns with oyster sauce, sesame oil, soy sauce, fish sauce, lime juice and pepper. In the meantime, slice zucchini lengthwise and pat dry.
Spray/brush zucchini with oil and grill until cook.
Grill marinated prawns.
Plate up zucchini with prawns and decorate with alfalfa and mayonnaise on the side. Tip: To eat, wrap prawn, alfalfa in a strip of zucchini, and add a dollop of mayonnaise. Eat it in one bite to get all the flavours in one go.
Whole Snapper with Vietnamese Sauteed Tomatoes and Bokchoy
To Cook
Rinse the cavity and fish with water and dry very well with paper towels. Make 3-4 incisions into the thickest part of the fish fillet. Generously season with salt just before cooking.
Heat your barbecue grill or fry pan to medium-high heat. Make sure the grill/pan is cleaned and well oiled.
Lay the fish directly on the grill or fry pan and cook for 7-8 mins. Do not attempt to turn fish until the skin has browned and crisped or it will stick.
Using a spatula, carefully turn fish and cook for another 7-8 mins. The fish is done when it flakes at the thickest part.
Place onto a plate and cover with foil to keep warm.
Sauteed tomato sauce
Heat oil in a pan on a medium-high heat.
Add the onions and cook until translucent before adding the tomatoes, coriander stems and cooking wine.
Sautee until tomatoes start to soften around the edges.
Add fish sauce and sugar. Continue cooking for another 2 mins. If the sauce is too dry add the water. You want a chunky thick sauce.
Spoon sauce over the snapper to serve. Garnish with coriander leaves.
Bok Choy
Heat oil in a pan on high heat, add garlic and cook for 20 secs or until fragrant.
Add bok choy and Shaoxing wine. Stir fry constantly until bok choy leaves wilt. Add oyster sauce and continue to cook for a further 1 min.
Place bok choy around snapper to serve.
Notes
Shaoxing wine can be replaced with water or stock. Bok choy can be replaced with any Asian greens. Serve this dish with steamed jasmine rice.
Lobster Tails with Ginger Sauce & Vietnamese Noodle Salad
To Prep
Trim lobster tails, slice in half lengthwise, brush with a little peanut oil, cook on a hot BBQ grill, cut side down until half cooked, turn over and continue to cook until just done.
Ginger Sauce
Heat the oil in a saucepan, add ginger and fry gently until fragrant, mix the potato flour with a little stock to make a paste.
Add all the remaining ingredients, except the potato flour paste, simmer for a few minutes until flavours develop, add the potato flour paste and simmer until thickened, season with a squeeze of lime juice (to taste).
Sweet Potato & Spring Onion Fritters
Mix the tempura batter according to the package instructions, stir the sweet potato and spring onion through until combined.
Heat the oil in a heavy based frying pan, fry spoonfuls of the batter until cooked through and golden, on both sides.
Vietnamese Rice Noodle Salad
Prepare the noodles according to the packet instructions, set aside to cool.
Slice the cucumber into thin ribbons, discarding the seeds, spiralise or julienne the carrot, slice the onion, chilli and spring onions. Toss through the noodles.
Combine the dressing ingredients, adjust the flavours to taste, toss through the salad just before serving.
To serve
Arrange Asian leaves and salad on a serving plate, sprinkle with coriander leaves, chilli and spring onion slices.
Arrange the BBQ Lobster Tails on top, drizzle with ginger sauce and garnish with fried ginger floss (finely shredded ginger, fried till crisp).
Grilled Barramundi Fish with Sambal Matah
To Prep
Marinate the fish with fish sauce for 1 hour. After marinating, grilled the fish on each side till cooked. When the fish is almost cooked, brush the grilled fish with ABC Sweet Soy Sauce. Put aside on a serving plate.
Preparing Sambal Matah
Place the shrimp paste in a small frying pan over low-medium heat and dry fry for about 3 mins, turning a couple of times, and flattening.
While the shrimp paste is toasting, let’s get all the ingredients ready. Start by halving, then slicing the kaffir lime leaves fairly finely.
Chop up the chillies and garlic finely. Slice the lemongrass very thinly.
Place the toasted shrimp paste, the salt, sugar and lime juice in a medium-sized bowl and with the back of a spoon, mash up the shrimp paste and mix everything up until you have a paste.
Add all the ingredients that you’ve chopped into the bowl and toss everything well, making sure that all the chopped ingredients are coated with the shrimp paste and lime juice sauce. Serve on top of the grilled barramundi fillet.