Discover the authentic in Asian cuisine food
To Prep
Mix the chilli sauce, soy sauce and honey in a bowl. Place the prawns in this marinade and cover. Allow to stand.
Take the prawns and skewer them on the lemongrass, three to a stick.
To Cook
Heat the grill plate and cook prawn for 2-3 mins each side, while basting the prawns with the marinade.
Arrange the prawn sticks on a plate and garnish with mint.
To Cook
Place vegetable oil in a heated saucepan, add garlic and onions. Cook until soft and add Lingham’s Malaysian Lemongrass Curry Paste.
Fry for several minutes until fragrant then add coconut cream, lemongrass stem and water.
Bring to the boil and add carrots. Cook for 5 mins, then add prawns.
Simmer for 3 mins, add broccolini and cook for 2 mins. Remove the lemongrass, stir through salt and mint. Serve with rice.
To Cook
Heat some oil in pan on medium, sauté garlic until fragrant. Add the dried shrimps and fry until crispy and fragrant.
Add in the cabbage and stir fry for 2-3 mins. Add in the cellophane noodles, water and soy sauce, mix well and cook covered for 3-4 mins. Uncover and cook for a further 2-3 mins or until the cabbages are cooked.
Add a dash of pepper and season with salt if desired. Stir to mix well.
Drizzle the sesame oil and transfer to a serving plate, serve.
To Prep
Wash the oysters a few times to remove any sand or shell particles.
Crack the eggs, fish sauce and pepper into a mixing bowl, and whisk together.
In a separate bowl, add all the batter ingredients and mix well.
To Cook
Heat 3 tbsp oil in a non-stick frying pan over high heat.
Stir the batter, then use a ladle to pour a thin layer over the pan. Cook until set and golden.
Reserve ¼ of the egg mixture, then pour the remaining egg into the pan and cook until the edges begin to brown.
When nearly cooked, create a well in the middle of the omelette. Add 2 tbsp oil, garlic and chilli paste and allow to cook until fragrant.
Add in the oysters and spring onions, then pour over reserved egg mixture over the oysters. Carefully flip the omelette over and cook for 15-30 secs, then remove from heat.
Carefully slide the omelette onto a plate. Garnish with parsley and serve with chilli sauce.
To Cook
Bring 4 cups of water to the boil, blanch Hokkien noodles, vermicelli and bean shoots. Drain; distribute among 4 bowls.
Meanwhile, combine stock ingredients in a saucepan. Bring to the boil, cover and simmer for 45 mins. Strain through a sieve; keep warm in a saucepan until needed.
Bring stock back to the boil, add pork slices and prawns; simmer for 2 mins.
Add fish cake slices (optional) and water spinach, boiled for 1 min.
Ladle soup into serving bowls; use tongs to distribute pork, prawns, fish cakes and water spinach.
Top with fried shallots and egg.
Serve with sambal oeleck and soy sauce as condiments.
To Prep
Add kecap manis, oyster sauce, sugar and 3 tbsp water in a small bowl, mix together and set aside.
Pull back the apron of each crab, remove the top shell, then intestines and feathery gills. Rinse quickly.
Cut each crab into quarters and crack the legs gently (use a meat mallet) so that the flavours can enter.
To Cook
Heat the oil in a large wok over high heat, add the crab pieces and stir fry in batches until the shell is in bright orange and the meat almost cooked (about 5 mins). Remove from wok and repeat until all cooked.
Add the butter, ginger, garlic, chilli, black and white pepper and ground coriander to the wok, stir fry it for 30 secs.
Add the sauce mixture and stir, bring it to boil, then simmer for 2 mins.
Return the crab to the wok and toss to coat in the sauce.
Cook for another 2-3 mins to finish cooking the crab then garnish with the spring onions and coriander leaves.
Dish up and serve hot.
To Prep
Clean the crab and cut into pieces. Use paper towels to pat dry the crab.
Mix the corn starch and water in a separate bowl and set aside.
To Cook
Heat the wok to medium heat. Melt the butter in the wok before adding the curry leaves and birds eye chillies. As soon as there is aroma from the curry leaves and chillies, add in crab and stir fry continuously until crab turns colour.
Add evaporated milk and cover wok, then turn heat to low. Simmer for about 5 mins and then add corn starch to thicken the creamy butter sauce.
Add salt and sugar to taste.
Remove from wok and serve immediately.
To Cook
Mix all the sauces ingredients well and leave aside.
Cut the Crabs into convenient pieces, rinse and drain. Use kitchen towel to pat dry, add in cornstarch and mix well.Then heat up the oil up to 180 degrees. Deep fry the crab for about 2 mins until golden brown. Remove and keep aside.
Leave 2 tbsp oil in a preheated wok, add in Marmite sauce mixture, bring to a boil. Cook until the rock sugar is dissolved and slightly thicken, then place in the pre-fried crabs pieces and toss until all are well coated with the sauce or until almost dry.
Dish up and serve hot.
To Cook
Cook rice according to the package and set aside. Be careful not to overcook it (or use leftover rice).
Whisk egg with ½ tsp salt and set aside.
In a wok, preheat oil on medium heat. Add minced garlic and saute until fragrant.
Add crab meat and saute for a minute.
Add rice and mix well. Move all the rice to one side of the pan.
Pour whisked egg mixture to the free side and let it sit there until almost cooked.
Start mixing in rice and egg until evenly incorporated throughout.
Add oyster sauce, salt, pepper and mix well.
Add spring onion and squeeze lime juice all over and mix well.
Serve immediately and top with some chopped spring onion.
To Prep
Pull back the apron of each crab, remove the top shell, then intestines and feathery gills. Rinse quickly.
Cut each crab into quarters and crack the legs gently (use a meat mallet) so the flavours can enter.
To Cook
Cooked the egg noodles as the instruction on the packaging and transfer to a serving dish.
Heat the wok and add 2 tbsp of oil, cook the crabs for 2 mins, then add the chopped whites of the spring onions plus 80g of XO sauce and fry for 2 mins.
Add 1 cup of water, 1 tbsp oyster sauce, 1 tsp chicken powder and 2 tbsp Chinese cooking wine and continue stir fry until the crabs are cooked.
Combine the corn flour and water to make a thin paste, stir into the boiling crab mixture to thicken.
Pour the crabs and sauce over the noodles and garnish with the chopped green tops of the spring onions.
To Prep
Chop the crab into pieces. Wash and wipe dry. Coat the crabs in corn starch.
To Cook
In a frying pan, heat up some oil in high heat (180 degrees) Deep fry the crabs until golden, about 5 mins. Drain off excess oil on kitchen towels . Set aside
In the same frying pan, remove the oil. Stir fry the spring onions, minced garlic and ginger until aromatic, about 2 mins, add then add the deep fried crabs. Stir fry thoroughly for 2 mins.
Add the oyster sauce and Chinese cooking wine and mix well. Finally, add the thickening sauce and remove from heat immediately after the sauce thickens.
Dish up and serve hot.
To Prep
Mix chicken mince, prawns, coriander, garlic and fish sauce and marinate for 5 mins.
Using the spring roll paper or crepes, place the prawn mixture with the tail overhanging on one side and proceed to roll.
Tie a piece of egg noodle around the spring roll. Cover with a towel to avoid drying. Repeat for the remaining mixture.
To Cook
Heat oil for deep frying (test if the oil is hot enough by dropping in a piece of bread – this should bubble and float to the surface). Turn down to medium.
Deep-fry the spring rolls until golden brown.
Serve with sweet chilli sauce.
