Discover the authentic in Asian cuisine food
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.
To Prep
Roughly chop the prawns and fish together until well-combined and almost a paste.
Add bamboo shoots, chives, corn flour, pepper, soy sauce, salt and Shaoxing wine. Mix well.
Place 1 tsp of the mixture into the centre of the wonton wrapper.
Brush water on the edges and seal.
To Cook
Bring a saucepan of water to the boil and add the noodles. When loosened, boil for 3 mins and drain.
Cook dumplings in a saucepan of boiling, salted water for 2 mins.
Bring stock to the boil, and divide between four large soup bowls.
Add noodles and dumplings.
Garnish with mint and spring onion.
To Cook
Combine panaeng curry paste and 200ml of coconut milk; gently stir over low heat until fragrant.
Add remaining coconut milk, fish sauce and sugar; stir over medium heat.
Gently bring mixture to the boil, add prawns, green beans, capsicum, and lime leaves. Cover and simmer for 3 mins or until prawns and vegetables are cooked and remove from heat.
Garnish with red chilli and serve with rice and vegetables.
To Prep
To prepare the palm sugar dressing, pound shrimp paste, galangal, shrimp floss, toasted shredded coconut in pestle.
To Cook
In a saucepan over high heat, caramelise sugar with 50ml water. Then, add pounded ingredients from Step 1 to the saucepan together with 100ml of water and fish sauce. Reduce heat to a simmer for 1-2 mins, then remove from heat and set aside to cool.
To serve, place palm sugar dressing in a small bowl and arrange ingredients (betel leaves, shallots, ginger, dried shrimp, toasted shredded coconut, lime and chillies) on a serving platter.
To enjoy miang kham, roll the betel leaf into a cone, fill it up with the various ingredients and top with sweet and tangy sauce.
To Cook
Clean fish, cut open and lay flat. Deep-fry until crispy and drain.
Toss together mango, chillies and peanuts.
Add sugar, lemon juice and fish sauce to taste.
Arrange the fish on a platter and the mango salad on a side dish.
Garnish with coriander and garlic chives.
To Cook
Soak noodles in hot water until tender (2-5 mins) and drain well. Cool under cold water. Cut them into short lengths with scissors (to make them easier to serve and eat).
Cook the minced chicken or pork in a fry pan with 1 tbsp of water, breaking up with a fork to prevent it forming a mass.
In a bowl, combine the lime juice, fish sauce and sugar; stir until the sugar dissolves.
Add this sauce to the pan with the pork or chicken and then add the noodles. Mix well, adding the shallots, ginger, celery, shiitake and coriander leaves. Season with the ground chilli to taste and then stir in the peanuts and crispy fried dried shrimps.
Place on a serving dish and garnish with the extra coriander leaves.
To Prep
Blend fish in food processor at low speed with salted water until smooth and sticky.
Add red curry paste and fish sauce, blend at low speed until well-mixed.
Add egg white, sugar and ground pepper; continue mixing until very sticky.
Add beans and kaffir lime leaves. Mix well.
Form the mixture into golf ball-sized pieces then flatten slightly.
To Cook
Shallow fry in heated oil until golden brown on both sides.
Place sugar and white vinegar into a saucepan and heat until sugar has dissolved.
Add plum sauce, chilli sauce, garlic and fish sauce; simmer until the mixture attains the consistency of a thick dipping sauce. Cool sauce.
Add peanuts, coriander and cucumber to sauce. Serve.
Alternatively, serve plain or with Mae Ploy Sweet Chilli Sauce as an entrée.
To Cook
Rinse well and blanch whole green prawns in boiling water for a few minutes. Drain and peel prawns and cut half lengthwise.
Combine lime juice, fish sauce and sugar together and mix with prawns.
Add lemongrass, kaffir lime leaves, sliced shallots and red chilli; mix well.
Place this Thai Prawn Salad onto 6 serving plates and garnish with mint leaves before serving as an entree.
