Discover the authentic in Asian cuisine food
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
To Cook
Add all stock ingredients into a pot. Bring to a boil.
Add in assorted seafood, bean vermicelli and red chillies. Heat through. Stir in leeks and season with salt and pepper if necessary. Transfer to a bowl and serve.
To Prepare
Ensure the vegetables are cut as specified in the ingredients list. Do the same with the dried shrimp and wood fungus, ensuring that both are drained. Marinate the chicken.
Heat up the pan with some cooking oil and fry half of the chopped garlic and grated ginger for a few seconds before adding the chicken. Take the pan off the when the chicken is cooked.
Saute the chopped dried prawns and the remaining garlic and ginger for a few seconds, until fragrant. Add the cabbage, beans, carrot and wood fungus, cooking until slightly wilted. Add the chicken with stock powder, salt, light soy sauce, oyster sauce, sesame oil and white pepper.
After a minute, add the bean sprouts and thicken with some corn flour solution.
Prepare an area to wrap the spring rolls. Take one spring roll wrapped and scoop approximately 2 tbsp of the filling into the middle of the wrapper.
Wrap the spring roll by lifting the closest corner and pulling it over the filling. Pull the left and right side over the filling, the spring roll should resemble an open envelope.
Roll the spring roll into a small cylinder and seal the roll by brushing some egg white onto the top corner.
Fry the spring rolls, making sure that there are not too many in the pan in one batch. The spring rolls are ready when they look golden and crispy.
Remove from the pan and place on absorbent towels to remove excess oil.
Serve with your chosen sauce.
To Cook
In a wok or frying pan, heat the oil over medium high heat and saute garlic until golden. Add the egg and break the yolk. Let it fry a little then gently scramble.
Add in the rice and press to break the lumps. Add in the crabmeat then toss fast to mix.
Add the seasonings and continue to stir until well-mixed and rice is heated through. Add spring onions and toss to mix.
Remove from heat and serve with slice of lime, chilli flakes and Thai dipping sauce. Garnish with coriander.
To Cook
Toss the prawns in the corn flour.
Pan-fry the prawns in a pan with vegetable oil until they turn golden brown.
Mix all dipping sauce ingredients in a small bowl, garnish with coriander.
Sprinkle pinch of salt on top of the prawns and serve with the dipping sauce.
To Prep
Rinse fish and pat-dry with paper towels. Season both sides with salt, pepper and wine, then coat lightly with cornflour.
In a bowl, combine the sauce ingredients and mix well.
To Cook
In a fying pan, Heat oil over medium-high and pan-fry until cooked through and both sides are golden brown. Transfer to serving plate, cover to keep warm.
Add some oil to pan and sauté shallot and ginger until fragrant.
Add in the sauce and bring to boil. Add thickening and cook further until preferred state. Remove from heat and pour over fish, then garnish with coriander and spring onions. Serve hot.
To Prep
Soak noodle in water for 1 hr. Drain and set aside.
To Cook
Stir-fry turnip, dried shrimp and red onion with oil over low heat until fragrant.
Add prawns and stir-fry over high heat until cooked and add fish sauce.
Stir in noodle and add Pad Thai paste, tamarind paste, palm sugar and vinegar into the mixture. Stir fry until all ingredients are well-mixed; add a little water if too dry. Eggs can be added at this stage for a smoother taste.
Add bean sprouts and garlic chives. Stir through quickly. Sprinkle roasted peanuts and lime (optional) before serving hot as a meal.
To Cook the Fish
Rinse mackerel and pat-dry with paper towels. Season both sides with salt and pepper, coat light with cornflour.
To Make the Sauce
In a frying pan, heat oil over medium heat and pan-fry the fish until both sides turn golden. Transfer to serving plate.
Add a little oil in pan, sauté shallot and ginger until fragrant. Add in the tomatoes and sprinkle some salt, then add in the water and sugar.
Cover and cook until tomatoes are soft and sugar fully dissolved. Add in the ketchup, Shaoxing wine and Worcestershire sauce, then cook until the amount of sauce is halved. Add the thickening and cook until your preferred consistency. Remove from heat and pour over fish. Garnish with spring onions and coriander. Serve hot 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. Remove and set aside.
Heat some oil in pan again, add in the cabbage and stir fry for 1 min, then add water and cook covered for 2-3 mins. Uncover and cook for a further 5-6 mins or until the cabbage are cooked.
Add the dried shrimps and a dash of pepper, season with salt if desired. Stir to mix well.
Transfer to a serving plate and serve.
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.
