Discover the authentic in Asian cuisine food
To Prep
In a mortar, pound the garlic, chillies and goat pepper, then mix well with the shrimp paste.
To Cook
In a wok, heat oil on medium and fry the paste mixture. Add a little water, then the prawns and water mimosa, stir-fry well.
Add the oyster sauce, soy sauce and sugar, then the noodles. Add water if it gets too dry, stir-fry well and serve, garnish with sliced chilli.
To Cook
Heat some oil in the pan and add the chopped garlic and onions. Stir-fry until fragrant. Add prawns and fry until pink.
Add the sugar, fish sauce and black pepper and stir well. Add in the spring onions as it tastes better when it absorbs some of the sauce.
Taste and add extra sugar, fish sauce or salt to taste.
Fry the shrimp on high heat for a few seconds until the mixture caramelised.
Serve hot with rice.
To Cook
Finely crush Valcom Lemongrass, garlic, salt and pepper together. Add water and mix well.
Coat the fish with lime juice, then marinate in the lemongrass paste for 15 mins.
Place the fish on a lined tray and bake in the oven at 180°C until cooked through. Remove from the oven.
Hint: serve with green salad is recommended.
To Cook
Boil water and add noodles. Cook for 2 mins; drain and set aside.
Heat the oil in a wok until smoking, add Chinese broccoli, carrot and stir-fry for 1 min. Add the prawns and stir-fry for 3 mins until tender.
Add drained noodles and contents of mi goreng sauce and seasoning sachets and toss to combine.
Serve immediately topped with green onions.
To Cook
Combine coconut milk and Valcom Tom Yum Paste in a bowl. Set aside.
Stir-fry prawns in heated oil until cooked. Set 2 prawns aside for plating and the rest to be fried into the rice.
Add onion and green peas and stir-fry until cooked. Stir in tom yum mixture, sugar, prawns, cherry tomatoes and Valcom Kaffir Lime Leaves. Add rice and stir until well mixed and heated through.
Garnish with coriander before serving.
Hint: chicken fillet can be used in place of prawns.
To Cook
To prepare the stock, rinse the pork bones with water. Transfer the bones in to a large pot and cover with water. Bring to a boil and cook for 5 mins while scooping out any scum that floats to the surface.
After boiling, drain, rinse again and return to the empty pot. Fill the pot with 4L of water and the crushed peppercorns. Add soaked dried scallop into the stock pot and continue boiling for another 1 ½ hours.
Add the chicken breast and pork belly in to the stockpot and boil till cooked. Once done, remove both from the pot, shred chicken meat and sliced up pork belly. Set aside.
Boil prawns with shell on in the pot until cooked. When the prawns are cooked, remove them from the pot and peel the shells.
Put the prawn’s shells back into the boiling prawn water and boil for another 5 mins before removing them.
Season the stock with salt, pepper and rock sugar and continue to cook for another 30 mins.
While the stock finishes cooking, whisk the eggs to make a thin omelette and then cut it in to strips. Set aside.
To Prep the Sambal Belacan
Using a pestle and mortar, grind all of the chillies and the belacan into a thick paste. Add in the calamansi lime juice and mix well. Adjust according to taste.
To Serve
Blanch the yellow egg noodles and bean sprouts in boiling water for 1 min. Transfer the cooked noodles in to a serving bowl.
Place a serving of the chicken, prawn, pork belly, dried scallop, egg omelette and bean sprouts on to the noodles. Ladle in hot stock and a few pieces of pork ribs.
Garnish with some garlic, oil, fried shallots, spring onions, chives and coriander.
Enjoy the lam mee with sambal belacan!
To Cook
Clean the squid, score the inside in a criss-cross pattern and cut into bite size pieces. Boil in water with a little vinegar added (this enhances the whiteness) until tender – approx. 30 secs.
Pound the chilli and the garlic in a mortar and stir in the fish sauce and lime juice. Pour this mixture over the squid.
Add the sliced lemon grass, spring onions, celery, mint and coriander leaves and mix lightly.
Line a serving dish with the lettuce leaves and spoon the salad on top. Garnish this Calamari salad with extra chillies.
To Cook
Make the batter by whisking together the flour, yamaimo, eggs, and dashi until smooth.
Brush sesame oil on the insides of the takoyaki pan to generously coat the entire surface, and then place the pan over low heat. Preheat for about 2 mins.
When the pan is ready, pour batter into each mould to fill in three-fourths full. To each mould, add about 2 pieces of octopus and a pinch of spring onions. Add more batter to each mould until they are full. Make sure to not overflow the moulds.
Cook for about 3 mins. Carefully dip each takoyaki using chopsticks or a skewer.
Cook for about 3 more minutes. At this point, the takoyaki should be nicely browned all over and is springy and soft in the inside.
Use chopsticks or a skewer to transfer the takoyaki to a plate.
Drizzle okonomiyaki sauce over the takoyaki, garnish with aonori and bonito flakes, and serve immediately.
To Cook
Bring water to the boil. Add noodles and cook for 4 mins.
Add contents of flavouring sachet, tomato, mushroom and prawns; cook for 1 min.
Ladle into soup bowls and garnish with coriander. Serve.
To Cook
Soak noodles in boiling water until soft.
Place fried dace in a bowl. Cover and microwave until warm.
Heat oil in wok, add garlic and fry vegetables until cooked.
Place noodles on a plate, top with dace and arrange vegetables around dace.
To Prep
Combine soy sauce, green onion, palm sugar, coriander and wasabi paste.
Place a wonton wrapper on the palm of the hand. Top with one scallop, then spoon over a little soy sauce mixture.
Brush water around the edge of the wrapper. Press edges to seal. Set aside. Continue with remaining ingredients.
To Cook
Heat oil in wok. Fry wontons, a few at a time for 2-3 mins, turning halfway through cooking.
Drain on paper. Garnish with coriander and serve with extra soy sauce.
To Prep
Mix the rice flour, bread flour, salt and pepper in a large bowl. Make a “well” in the flour with your hands and add in the water, oil and egg. Mix into a smooth batter (which should thinly coat the back of a spoon), rest for 15 minutes at room temperature.
To Cook
Heat up a pot of oil, drop in a little batter, when the batter floats the oil is ready.
Dip the pie tee mould into the hot oil for 10 seconds and let the oil drip off. Dip the mould into the batter (if you can hear a sizzling sound the mould is too hot, best is to let it cool down and start again). You can coat 1 time, 2 or 3 times if you want thicker pie tee’s.
Gently dip the battered mould into the hot oil (which should cover 90-95% of the mould). As the batter starts to cook, slowly lower the entire mould into the hot oil (oil will seep around the sides of the pie tee and the crispy top hat should drop off from the mould). If the top hat doesn’t drop off the mould, move it up and down in the oil a few times gently.
For the Pie Tee Filling
In pan over a medium heat, cook the shallots until they turn golden in colour.
Add in the shrimps and continue to cook until they’ve turned pink, before adding in the jicama and carrots. Season with salt, sugar and pepper and continue to cook for another 5 mins.
When the vegetables have cooked, remove from the heat and set aside.
In a non-stick pan over a medium heat, add oil and the eggs and cook the omelette. When the omelette has been cooked, transfer it on to a surface to cool before cutting in to thin strips.
To Serve
In each of the hats, place a serving of the fillings along with some of the omelette strips. Garnish with chillies or spring onions and serve!
