To Cook
Cut open squid tubes and score in a crossed pattern, cut into bite-sized pieces.
Heat the oil in the wok and cook the garlic until it starts to sizzle, but does not colour.
Add the squid pieces and stir-fry until they start to become firm and white.
Add the black bean sauce and chilli and cook until tender.
Sprinkle the squid with coriander leaves and serve with steamed Jasmine rice.
Seafood
Fried Fish in Red Curry
To Cook
Coat the fish with lemon juice and salt.
Coat the fish thinly with flour before frying in heated oil until cooked both sides, drained and set aside.
Stir fry coconut milk over medium heat until oil appears, add the curry paste and stir fry until fragrant.
Combine light coconut milk, stir well. Bring to the boils.
Place the fish one at a time, gently stir and then add fish sauce and sugar. Cook for 2 mins. Return to the boil for half a minute and remove from heat.
Serve in a soup plate, topped with kaffir lime and red chilli.
Serve with rice.
Squid with Lemon Basil (Kemangi) Leaves
To Cook
In a wok, stir-fry the garlic and onion over high heat for 2 mins until browned; stir in red and green chillies.
Add squid rings, and fry for a further 2 mins or until nearly tender. Add vegetable stock, lemon basil leaves and sweet soy sauce, simmer for 10 mins.
Garnish with chillies and enjoy with hot rice.
Steamed Seafood Curry Cake
To Cook
Mix coconut cream with flour and bring to the boil on low heat. Stir until thick, then set aside for topping.
In a food processor, thoroughly combine the seafood, curry paste, sugar, egg and fish sauce. Slowly add coconut milk until thick and smooth. Add half the basil and kaffir lime leaves and mix well.
Place basil leaves on the bottom of each ramekin, top with curry mixture and steam for 15-20 mins.
Remove from steamer and top with thickened coconut cream, kaffir lime leaves and chillies. Return to steamer for 1 min and serve with steamed Jasmine rice.
Alternatively, remove from mould and garnish with coconut cream, kaffir lime leaves, mint and chillies on individual plates.
Chinese Stir Fried Prawns with Ginger and Spring Onions
To Prep
Mix prawns with all Marinade ingredients and let sit for 30 mins.
To Cook
Heat 3 tbsp oil and pan-fry prawns over high heat for about 30 secs. Remove from pan, drain well and set aside.
Clean the wok and heat the remaining 1 tbsp of oil. Saute ginger, garlic and spring onions until fragrant.
Add prawns and fry briefly. Add in the seasonings and mix well. Serve with steamed rice.
Chinese Black Bean Soup
To Cook
Blanch pork ribs pieces in a pot of boiling water for about 5 mins. Remove the pork ribs and set aside. Discard the water.
Fill a soup pot with 1.5L of water, along with all ingredients and bring to a boil over high heat. Allow the pot to boil for approximately 10 mins, then turn heat down to the lowest, and allow to simmer for at least 2 hrs, or until the black beans are soft.
Add salt to taste and serve hot.
Chinese Stir-Fried Scallops with Baby Bok Choy
To Prep
Rinse the baby scallops under cold water and place on paper towels. Pat dry and set aside.
In a small bowl, combine the sauce ingredients and mix well.
To Cook
Heat a frying pan over high heat. Add in 1 tbsp cooking oil, then the chopped ginger and garlic. Sauté for about 10 secs or until fragrant.
Carefully add the baby scallops and spread them evenly over one layer on the pan to sear on one side.
Sprinkle some salt and stir-fry for 30 secs or until the scallops are half cooked. Remove and set aside.
In the same frying pan, add the remaining oil, then the baby bok choys and stir-fry for about 1 min or until the leaves begin to turn bright green.
Return the scallops to the frying pan. Add the sauce into the pan.
Stir fry for 1 min and serve immediately.
Hoi Sin Stir-Fry Prawns with Ramen Noodles and Chinese Broccoli
To Cook
In a bowl, toss together prawns, oil and sesame seeds until prawns are well coated.
Heat wok to medium heat, add prawns and stir-fry for 2-3 mins. Remove prawns and set aside.
Return wok to heat, add vegetables and stir-fry for 3- 4 mins.
Make a well in the centre of the vegetables and pour in Asian Hoisin; stir until sauce bubbles. Return the prawns to wok and stir-fry for 1 min.
Serve over prepared ramen noodles and garnish with a sprinkle of fried garlic.
Thai Green Curry Barramundi
To Cook
Season the barramundi with salt and pepper on both sides.
Heat oil in a non-stick pan over a medium heat and brown fish well skin side down 2-3 mins. Turn and cook for a further 2 mins. Remove and set aside. Peel off skin and crisp in a hot oven.
Heat the coconut oil in a large frying pan over a medium heat, add the green curry paste, kaffir lime leaves and green chilli stir fry 1 min.
Stir in the coconut cream, stock, sugar and fish sauce cook stirring 1 min. Add the pea eggplants and carrot reduce heat and simmer 6-8 mins.
Add the barramundi fillets to the sauce and continue to simmer for a further 5 mins.
Serve hot garnished with coriander leaves, steamed rice, kaffir lime leaves, lime cheeks and crispy barramundi skin.
Notes: Prawns, Chicken or Mussels maybe be used in place of Barramundi. Pea Eggplants maybe replaced with Okra or Thai apple eggplants.
Grilled Fish with Candle Nut Sauce
To Cook
In a fry pan, heat 15ml of cooking oil over high heat and stir-fry for 3 mins the capsicum, lime leaves, chilli, lemon grass, galangal, shallot, chilli peppers and tomato.
Reduce heat and add in coconut milk, sweet soy sauce and lime juice and simmer for 10 mins so that the sauce thickens.
Season the fish fillets with salt and pepper and fry for 8 mins, turning once.
Serve the fried haddock drizzled with 2 large spoon fulls of hot candle nut sauce and sliced lime on the side.
Stuffed Baby Octopus with XO Sauce
To Cook
Marinate baby octopuses with oyster sauce and 4 tbsp. of XO Sauce.
Pan-fry baby octopuses in oil until golden or cooked. Arrange on a serving plate. Sprinkle the remaining XO Sauce on the octopus
Use remaining oil to stir-fry capsicum for 1 min. Serve with octopus.
Rice Vermicelli Salad
To Prep
Soak rice stick noodles with boiling water and allow to stand for 10 mins. Drain, then rinse in cold water.
To Cook
Cook prawns, chicken or beef in a pan with a little oil or on a barbeque until cooked. Cool slightly and slice.
Dissolve palm or brown sugar in lime juice in a pan over low heat. Remove from heat, add fish sauce and cool.
Toss meat or prawns, carrots, mint and chilli into the lime sauce mix.
Pile on a plate and top with peanuts and fried shallots.
