To Cook
Heat up a pan with oil. Fry brown onions until soft then add mushrooms, prawn, lime leaves and lemongrass. Cook until prawns turn pink.
Then, add tomatoes, vegetable stock, tom yum paste. Stir fry for a while then add water and bring to boil.
Once boiled, add coconut cream and continue stirring until it boils again (cook on low heat to ensure the coconut cream doesn’t split). Serve.
Seafood
Pork and Prawn Yakisoba
To Cook
Prepare the soba noodles as per your packet’s instructions and set aside for later.
In a bowl, mix all the sauce ingredients and set aside for later.
In a large pan, pour 1 tbsp of oil on medium-high heat.
Once the oil is hot, add in the pork belly slices and cook for 1 min, then put them aside and make room in the middle of the pan (the pork slices will continue to cook throughout).
In the middle of the pan, add in the prawns and cook for about 1 min on each side. Then, add in the onions and stir-fry everything together for another minute.
In the same pan, add in the carrots and stir-fry for about 2-3 mins.
Next, add in the cabbage and the shiitake mushrooms and stir-fry for another 2 mins. Then add in the soba noodles and the sauce mixture. Combine everything well by stirring for about 2 mins.
Lastly, add in the spring onion batons. Garnish with sprinkle of red ginger pickle and bonito flakes on top and it’s ready to serve!
Claypot Noodles with Lobster and Scallops
To Cook
Cook glass noodles according to package instructions.
Add ginger, garlic, coriander roots, black pepper into mortar and pestle and pound all ingredients until bruised.
On high heat, add 2 tbsp of sesame oil to a wok, then add in all bruised herbs and fry until fragrant
Add lobster meat and scallops into the wok and fry until 80% cooked and fragrant, remove from oil.
Add cooked glass noodles into the wok, season with ABC Sweet Soy Sauce, oyster sauce, mushroom soy sauce, Shaoxing wine, sugar, ground white pepper (amount may vary according to taste), toss until well mixed. If noodles become too dry add in a splash of water.
Coat claypot with sesame oil and turn on low heat. Transfer noodles, lobster and scallops into claypot, top with chopped spring onions and chopped chilli.
Cover claypot with lid and bake on low heat for further 10 mins, then garnish with coriander and serve
Herb Salad and Prawn Roti with Peanuts: A Three Sauce Punch
To Cook
Cook roti in a non-stick pan and set aside.
Shred lettuce, cabbage and roughly chop herbs, and loosely toss in a bowl.
Place roti on a plate and place herb salad on top.
Place prawns on top of salad and dress with Kecap Manis, Kewpie Mayonnaise and Kewpie Sriracha.
Finish with a sprinkle of crushed peanuts and deep-fried spring onion, and a squeeze of lime.
Crispy Vietnamese Pancake (Banh Xeo)
To Make Pancake
Mix all pancake ingredients together and mix it well.
Heat a pan with 1 tbsp of oil and pour 1 cup of pancake mix into the pan and cover it with the lid to speed up the cooking. Then set pancake aside.
To Make Sauce
In the meantime, while waiting for the pancake, mix all sauce ingredients into a bowl and stir it well to melt the sugar, then set aside.
To Make Filling
Heat a pan with 1 tbsp of oil. Fry the brown onion until soft, then add prawns and fry until the prawns turn pink.
Lastly, add bean sprout, salt, pepper, vegetable stock, and shallots, and quickly fry for 30 secs, then place the filling on top of the pancake.
Sweet and Spicy Prawn
To Cook
Heat up oil on a pan, add brown onion and fry for 1 min until it smells good.
Add prawns and fry until the prawns turn pink. Then add tomatoes, capsicum, pineapple, red chilli, and all the seasoning and mix it well.
Lastly, add a cup of water and let it boil for a while.
Now it is ready to serve with steamed rice
Takooishii Bites
To Cook
In a large bowl, mix together flour, dashi powder, eggs and water until well combined.
Next, add the octopus, mushrooms, pickled ginger and spring onion to batter and mix well.
Oil your preheated pan (here a mini pie maker was used).
Pour large spoonfulls of batter onto your pan (or into the pie maker molds) and cook on high heat for around 10 mins, or until the outside is golden and the bites are cooked through. If making flat bites, flip the bites at around 5 mins.
To serve, top bites with a drizzle of wasabi mayonnaise, okonomi sauce and a sprinkle of bonito shavings. Ponzu dipping sauce is optional.
Teriyaki Salmon
To Make Sauce/Seasoning
Mix 5 tbsp of soy sauce, 2½ tbsp of mirin, 2½ tbsp of sake and 3½ tbsp of sugar together.
Thinly slice fresh salmon fillet.
Sprinkle salt and black pepper on both sides, then sprinkle ½ tbsp of all-purpose flour on both sides of fish.
Heat a frying pan and add butter.
Put the salmon fillet in the frying pan and cook the first side for 2½ mins. Flip the salmon fillet to cook the other side and pour a little sake on the salmon.
Steam the salmon fillet by covering the pan, cook for another 2½ mins.
Remove the salmon from the pan and put it on a plate.
Heat the pan and put seasoning/sauce in. Increase the heat so the sauce starts to boil.
After the sauce starts to boil, add the salmon fillet back on the pan and spoon sauce over the salmon.
Have the salmon cook for another 1½ minutes on each side. The sauce should thicken a bit then turn off the heat.
Plate the salmon on a plate and serve.
Sushi Bowl
To Cook
Cook rice as per packet instructions.
Meanwhile, boil corn cob until cooked, and cut kernels from the cob.
In a small bowl, mix corn kernels with Kewpie mayonnaise and Japanese yuzu seasoning.
Blanch zucchini strips in boiling water and drain on paper towel, season with salt. Optionally, toss blanched zucchini strips through a mixture of Japanese chilli paste and sesame oil for a chilli hit.
Blanch spinach then dry thoroughly on paper towel and drizzle with Yeo’s sesame oil. Garnish with toasted sesame seeds.
Season sliced avocado with salt
Toss julienned carrot with some sesame oil and salt.
Slice salmon into even slices and dry thoroughly, then season.
Once the rice is cooked, stir through obento sushi seasoning to taste.
To Serve
Spoon on seasoned rice, top with pickled ginger, and wasabi paste. Wrap seasoned seaweed around one side, and carefully lay sashimi salmon on the other side. Place other vegetables around the rice, as you please.
Teriyaki Soba with Grilled Salmon and Prawn
To Cook
Cook soba in rapid boiling water for 4mins,. When it turns soft, drain and place it on the bowl.
Grill the prawn and salmon rolls using a food blow torch until it turns brown, then place it on top of the soba.
Cook all sauce ingredients together until they boil, then pour the sauce over of the soba.
Prawn Rice Paper Roll
To Cook
Soak 1 rice paper roll in a large bowl of water for 20 secs, or until it turns soft.
Flat the moist cloth on top of your bench or chopping board, then place the soft rice paper roll on top of the cloth. Meanwhile, soak another sheet of rice paper roll for the next.
Place prawn in the centre of the sheet, followed by the other vegetables and vermicelli, neat and tidy.
Roll, tucking in sides, to form a spring roll. Repeat with remaining rice paper and ingredients.
For the dipping sauce, mix the hoisin sauce and water well, serve with the crushed nuts and chilli on top.
Thai Coconut Red Curry with Prawns
To Cook
In a large saucepan, heat the oil then stir-fry the red curry paste for a few minutes or until fragrant.
Add half the coconut milk stirring and simmering through for about 5 mins or until thickened slightly.
Add the red capsicum, broccolini and prawns, cooking over high heat for a few minutes.
Add the remaining coconut milk and sugar stirring through until vegetables and prawns are tender and cooked through.
Lastly, add kaffir lime leaves and basil leaves stirring through then remove from heat.
Add ladlefuls of the curry in bowls and top with some freshly chopped chilli (optional). Serve with steamed rice, if desired.