To Cook
Blend all Curry Paste ingredients in a food processor.
Heat up the pan with the oil, add the curry paste and kaffir lime leaves and stir until golden and fragrant.
Add the seafood together with one cup of water, stir until cooked and add the rest of the ingredients.
Garnish with mint and chilli.
Seafood
Ayam Semor with Sambal Goreng Buncis Udang Petai
Sambal Terasi
Pour oil into a frypan and stir in the chillies, garlic, shallots and belacan. Continue stirring until soft.
Transfer into a food processor or mortar & pestle together with the sugar, salt and chicken stock powder. Blend until smooth.
When cool transfer to a jar with a airtight lid, store in refrigerator.
WARNING:- Best to cook this outside as the fumes from the chilli while cooking can be very overpowering, making it hard to breathe.
Ayam Semor
Place the chicken pieces into a large bowl. Rub the salt & white pepper together with 1 tbsp of the ABC Kecap Manis, cover and let stand for ½ hour.
While the chicken is marinating, cut the eggplant into 1cm thick slices, spray with cooking spray and bake under a grill until golden brown on both sides. Set aside.
In a jug make up the chicken stock powder with the cup of boiling water, stir to dissolve.
In a deep pan heat the remaing oil and brown the chicken pieces. Set aside.
Without adding extra oil fry the onions, garlic and ginger until soft.
Add the cloves, nutmeg and return the chicken pieces together with any resting juices to the pan. Pour over 3 tbsp of ABC Kecap Manis and the stock liquid. Stir to make sure each piece of chicken has been costed with the sauce. Salt & pepper to taste.
Bring to the boil, cover and reduce the heat and simmer for 25 mins. Remove the chicken from the sauce and arrange the eggplant in a single layer on the base of the pan. Return the chicken back on top. Cover and simmer for a further 5 mins.
Sambal Goreng Buncis Udang Petai
Top and tail the beans and slice on the diagonal.
In a saucepan pour in the oil and fry the onion and garlic on a medium to low heat until the onions have softened.
Toss in the fresh beans and continuously stir for 5 mins.
Add the sambal terasi, tamarind paste, shaved palm sugar and the petai beans.
Pour in the TCC Premium Coconut Milk, salt & pepper to taste. Bring to the boil, cover and reduce heat and cook until the beans are just tender.
Add the prawns in a layer on top (do not stir through). Cover and cook until they have just turned a lovely pinky orange. This step will not take long, so do not leave the kitchen, as you do not want to overcook them. Remove from heat and stir through.
Serve both dished with fluffy white Jasmine rice.
Salt and Pepper Squid
To Prep
Use a sharp knife to cut through one side of each squid hood length ways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionery/oil thermometer. (Or, add a 5cm cube of bread to the oil – it should turn light golden in 10 secs)
Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
To Cook
Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 mins or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
Serve immediately with lemon wedges and chilli soy sauce.
Osaka Style Japanese Pancake (Osaka Style Okonomiyaki)
To Prep
Mix 100g okonomiyaki flour with 100ml water together and set aside.
Finely chop cabbage and spring onion and add to batter mix. You could add in your chosen fillings.
Add egg and mix the ingredients together. Do not over mix.
To Cook
Heat up a frying pan, add in 1 tsp oil and spread evenly. Pour okonomiyaki mixture into a round pancake shape in the centre of the pan. If using meat, cook the meat separately so it is ready to add into the pancake.
Once the underside of the pancake is brown in colour, add the cooked meat to the top, flip over and cook the other side. Press down on pancake with a spatula to make it an even thickness.
When both sides of the okonomiyaki are golden brown, flip on to a plate and cut into slices like a pizza.
Lashing the pancake with okonomiyaki sauce and mayonnaise, sprinkle with bonito flakes, aonori seaweed, tenkasu tempura flakes and server with a portion of pickled ginger.
Tips
If you do not find Okonomiyaki Flour, use 100g of plain flour mixed with 75ml of dashi or water and 1 tsp of baking powder.
While the first side is cooking, try frying up some yakisoba noodles and flipping the pancake on to these when cooking the other side.
Try laying streaks of bacon on the top before flipping sides.
Sambal Prawns
To Cook
Heat oil in a wok and fry onion for about 2 mins, or until transparent.
Add the prawns, sambal oelek and kaffir lime leaves, then stir-fry on medium heat for 3 mins.
Add the sugar and stir for another 3 mins or until prawns are cooked.
Sprinkle with a few drops of sesame oil and serve immediately with rice or noodles.
Thai Laksa with Prawns (Laksa Goong)
To Cook
Prepare the noodle as per packet instruction. Drain and divide between 2 serving bowls.
Heat oil then add Valcom Laksa Paste and stir-fry over low heat until fragrant. Add the prawns and stir well until cooked.
Add light coconut milk and bring to the boil. Spoon soup over noodles in bowls, then garnish with beansprouts and coriander.
Hint: chicken fillet can be used in place of prawns.
Sizzling Saigon Crepes (Banh Xeo)
To Prep
Finely mix the rice flour, turmeric powder and salt. Add water and coconut milk and whisk well until the ingredient is smooth. Sieve through to ensure no lumps inside the mixture. Rest the batter for 30 mins.
To Cook
Use a large fry pan or non-stick saute pan, heat up with high heat. Add 1 tbsp lard/oil and then add one portion of pork, shrimp, onions, scallions, and mushrooms (and salt to taste) to stir fry until the pork and shrimp are half done.
Add in ½ cup of batter into pan, swirl pan to coat bottom evenly. Add bean sprouts over one half of the crepe.
Drizzle in 1 more tbsp of lard/oil around the edge of crepe and lower heat to medium.
Cover pan and cook for 1 min. Remove cover and continue to cook until edges begin to brown.
Loosen crepe from bottom of pan with a soft silicon spatula (hard spatula would break the crepe). When bottom turns light brown and crispy, fold crepe to encase bean sprouts.
To Prep Nuoc Cham Sauce
Add fish sauce, water, sugar and lime juice into a small bowl and mix well until sugar is completely dissolved.
Add garlic and chilies and stir, serve as tableside condiment.
To Serve
Roll pieces of cooked Banh Xeo in a lettuce leaf, dip in Nuoc Cham sauce and eat immediately.
Crystal Shrimps
To Cook
Dry the shrimps with paper towel. Mix them with cooking wine, egg white, and half of the cornstarch with water. Stir it until the shrimps are well coated and look glistening.
Heat the oil and add the shrimps, stir quickly for a few seconds. Add the chicken powder and the rest of the cornstarch water. Avoid overcooking the shrimps.
Southern Thai Salad
To Prep
Combine chillies, garlic and coriander in a bowl.
Add fish sauce, vinegar, lime juice, salt and sugar.
Mix well and set aside.
Mix the cooked meats and prawns with the shallots, celery, vermicelli and tomato.
Toss with the prepared dressing.
Serve salad on a bed of chilled lettuce.
Malaysian Fried Rice (Nasi Goreng)
To Cook
Pour a thin layer of egg into the wok and make a crepe-like omelette. Transfer to a plate. Roll egg crepe and cut into narrow strips.
With a mortar and pestle, pound together the garlic and chopped onion until you have a paste, then add in Yeo’s Sambal Oeleck and mix well.
In a wok, heat oil over medium-high heat until just smoking then add in the sambal paste. Fry for 5 minutes until its fragrant. Add chicken and shrimp, fry for 1 minute, consistently stirring; then add cooked rice, ABC Sweet Soy Sauce, and chicken stock. Cook rice until rice is hot, tossing to mix well.
Season to taste with salt and remove to a serving platter. Garnish with egg ribbons, chilli, fried shallots, spring onions and tomato wedge.
Thai Spicy Basil Fish (Pla Pad Kaprow)
To Cook
Thinly coat the fish with flour. Heat half the oil in a frypan over medium heat and cook fish, turning, until golden brown. Drain on paper towel.
Heat remaining oil in a wok or pan over low heat and stir-fry Valcom Basil Stir-Fry Paste for 1 minute. Turn up the heat, add fish, oyster sauce, fish sauce, sugar and water, then stir through.
Garnish with holy basil leaves, then remove from heat.
Hint: prawns can be used in place of fish.
Wok-fried Prawns with Lime and Coriander
To Prep
Mix prawns with marinade ingredients. Cover and chill in the fridge for 15 mins.
To Cook
Heat 2 tbsp extra virgin olive oil in a pan and saute prawns for 6-8 mins until done.
Remove from the heat, then stir in the oyster sauce, lime zest and juice, remaining 1 tbsp oil and coriander to serve.
Hint: Prawns can be replaced with chicken or other meat