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.
Seafood
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.
Jackfruit and Prawn Pad Thai
To Cook
Place noodles in a large bowl, cover with boiling water. Soak for 5 mins, then drain in a colander and quickly rinse under cold water.
Mix tamarind, brown sugar, fish sauce and oyster sauce in a small bowl to make the sauce.
Heat 2 tbsp oil in a wok over high heat. Add garlic and onion, cook for 30 secs.
Add broccoli and cook for 1½ mins, then add jackfruit and cook for 1 min.
Add prawns and cook for 2-3 mins or until they change colour.
Push jackfruit and prawns to one side of the pan, pour the egg in on the other side. Scramble, then mix into jackfruit.
Add bean sprouts, tofu, noodles then the sauce.
Toss gently until the noodles are coated in the sauce.
Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
Sprinkle with remaining peanuts. Serve lime wedges, chilli and beansprouts on the side. Squeeze over lime juice to taste. Serve immediately.
Soba Noodles with Soy Glazed Salmon
To Cook
Mix 1 tbsp of sesame seeds, 2 tbsp of soy sauce, 1 tbsp of white/apple vinegar, 1 tbsp of honey and 1 tbsp of water in a bowl, and whisk to combine.
Heat 1 tbsp of oil in a pan over medium heat. Cook the salmon for 2 mins each side until golden. Add the sauce (from step 1) and cook until the sauce is reduced.
Stir together 2 tbsp water, 2 tbsp of sesame seeds, 3 tbsp of soy sauce and 2 tbsp of sugar. Set aside.
Cook soba in boiling water for around 3-4 mins. Drain and rinse noodles well with cold water then drain again.
Heat 1 tbsp of oil in a pan over medium heat, then saute ginger and garlic until fragrant for 20 secs, then add vegetables, rest of sesame seeds, spring onion, and cook for a few mins. Add sauce (from step 3).
Add soba into the vegetable mixture. Serve sprinkled with spring onion, toasted sesame seeds (optional) and salmon.
Salmon with Natto on Rice
To Cook
Cook salmon in a frying pan on medium heat on both sides until golden, and skin is crispy.
While salmon is cooking, heat the soy sauce, sugar and mirin in a small pan until thickened, stirring constantly.
Chop spring onion finely and mix with the natto and included seasoning packets.
Slice avocado and place on a bowl of rice. Top with yuzu flavoured mayonnaise.
Arrange bowl with umeboshi and natto, adding finely chopped shiso leaf, shio kombu, black sesame seasoning and roasted sesame to taste.
Serve salmon fillet on a plate and top with soy sauce glaze to taste. Enjoy with some tea!