Discover the authentic in Asian cuisine food
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.
To Prep
Cut the calamari tubes open and clean well. Score the inside using a sharp knife making a criss-cross pattern. Cut into small rectangles, and then drop into boiling water for 30 secs. Remove and refresh in cold water, drain, dry and set aside.
To Cook
Heat a wok and add the oil, then combine in the shallots and ginger. Stir fry for 30 secs then add in the black bean, chilli and oyster sauce.
Combine in the calamari and cook on high for 1 min, fold in the sesame oil, spring onions and serve.
To Cook
Blanch prawns in boiling water for 1 min. Drain and set aside.
Heat 2 tbsp of oil in a large frying pan, add chopped onions and stir-fry on low heat until fragrant. Add Pad Thai noodles and stir-fry until softened, some water can be added.
Add Pad Thai Paste and stir to mix. Push the mixture to one side of the pan. Add 1 tbsp of oil, bring to medium heat and add the eggs.
Wait for 1 min for the eggs to set, then add the prawns; stir-fry until everything is well mixed in the pan.
Add beansprouts and Chinese leek and stir through before removing from heat. Garnish with ground roasted peanut before serving.
To Cook
Grill the prawns for 3 mins on both sides.
Combine chilli paste, juice, sugar and fish sauce
Add the prawns, onion, red onion, lemongrass and mint.
Mix well and garnish with coriander.
Serve with steamed Jasmine rice or with a salad mix.
To Cook
Boil fish until cooked. Drain, cool and blend in a food processor.
Heat oil in a wok and add onion, cook for 1 min.
Add fish, pepper, salt and coriander. Mix well and cool.
Mix all ingredients in a saucepan.
Place on low heat and stir continuously until cooked and thick. Cool until warm.
Coat hands with tapioca flour and knead the mixture, then divide into balls (approx the size of golf balls)
Sprinkle bench and rolling pin with tapioca flour and roll the balls into 5cm round circles, about 2mm thick.
Place filling on one side and fold over to form a semi-circle.
Crimp edges decoratively to seal in the filling.
Steam for 10 mins until cooked (you will notice the dumpling pastry becoming semi-translucent). Serve with salad, coriander and fried shallots.
Hint: These dumplings can also be baked using puff pastry.
To Cook
Heat the oil in a fry pan and fry the fish fillets on each side until golden and just cooked through (about 3 mins each side)
Drain on paper towels and set aside.
Heat 1 tbsp of oil in a clean pan and fry the curry paste in it until fragrant. Add the coconut milk and season with the fish sauce, sugar, sliced chilli and kaffir lime leaf shreds. Simmer for a few minutes to concentrate flavours.
Place the fish fillets on a serving dish and coat them with the red curry sauce. Garnish with the remaining kaffir lime leaf and red chilli shreds.
To Cook
Bring a pot of water to the boil, add clams. Cook till shells open. Strain the water and keep as clam broth.
Stir-fry pork, kimchi and onion in oil for 1-2 mins. Stir in clam broth, clams, seasoning mix and bring to the boil.
Add tofu, leek, chilli and simmer for 3-4 mins.
Place into serving bowl, add egg and serve immediately with rice.
To Prep
Using a food processor, process fish, oyster sauce, chilli garlic sauce, spring onion and egg until well-combined.
Using hands, form into small patties, about 4cm in diameter.
To Cook
Heat oil in a fry pan and cook patties until golden brown and cooked through, 2-3 mins each side.
To Cook
Soak bean vermicelli in hot water for 10 mins. Drain, rinse in cold water and set aside.
Fry red curry paste in oil over medium heat for 1 min until fragrant.
Add coconut milk and chicken stock to paste and bring to the boil. Add prawns, fish sauce and lime juice.
Place bean vermicelli in individual bowls to serve. Top with prawns and red curry soup. Garnish with coriander.
To Prep
Preheat BBQ or griddle pan. Combine mirin seasoning, lemon juice, zest and soy sauce in a bowl and marinate kingfish fillets. Set aside.
Sprinkle cooled rice with sushi seasoning and mix well. Place the nori shiny side down on a bamboo rolling mat. Spread the rice evenly over the nori, leaving a 2cm strip to seal. Dab a small amount of mayonnaise and wasabi along the centre of the rice and top with a selection of sliced vegetables. Life the mat and roll sushi tightly; brush nori with a little water and seal roll. Repeat with remaining ingredients.
To Cook
Heat griddle pan or BBQ over medium heat and cook fish for 2 mins on each side or until cooked.
Cut rolls into 3cm sized pieces and place sushi into the centre of the serving plate. Top sushi with the grilled fish and serve with lemon wedges.
To Prep
Fill a large round flan dish with warm water. Arrange all of the above ingredients around the board you will be rolling on.
Place a wrapper in the warm water and when just soft, remove and place onto a tea towel.
Place a tbsp of lettuce, then some vermicelli, a prawn, bean sprouts, chive, carrot and mint onto the bottom end of the paper, leaving enough paper to completely cover the mound of ingredients.
Proceed to roll over once, turn in both sides to enclose filling and roll over and place on a plate.
Heat hoisin sauce, water and red chilli in a saucepan until boiling and serve as a dipping sauce.
To Cook
Heat oil in pan, add garlic and stir-fry prawns until cooked, remove to one side.
Heat more oil and add the sauces and stock and thicken with corn flour.
Add prawns into the wok and mix in egg and garnish with spring onion.
