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.
Seafood
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!
Miso Salmon with Soba
To Cook
Make miso marinade by combining miso, mirin, soy sauce and sesame oil in a large bowl. Gently place salmon fillets into the marinade ensuring they are well coated and set aside at room temperature for 15 minutes.
Cook soba noodles according to packet directions and drain.
Heat frypan to high heat with a small amount of sesame oil. Remove salmon from marinade, reserving leftover marinade. Pan fry salmon on high heat, 4-5 minutes. Then turn the fillets over and cook for another 3-4 minutes until golden and cooked most of the way through.
Remove salmon from pan and set aside. Add snow peas and mushroom to pan with reserved marinade and cook for 2-3 minutes, so that mushroom is cooked but the snow peas still crunchy. Turn off the heat, add soba noodles to pan and toss to coat.
Serve soba noodles with mushroom and snowpeas into bowls and place salmon on top. Serve with Ponzu sauce if desired. Enjoy!
Thai Seafood Laksa
To Cook
Heat oil in a wok over medium-high heat.
Add in the laksa paste and stir-fry for 1 min.
Next, add in the water and bring to the boil, then add the coconut milk and simmer for 2 mins.
Add the eggplant, crab, squid, and mussels cook for 2 mins. Then add the prawns, deep-fried tofu and 1 tsp of fish sauce, and cook for 5 mins.
Blanch the noodles for 15 seconds and place in a bowl, top with the bean sprouts and the fresh herbs.
Pour the laksa soup over the noodles, then add the seafood on top.
Garnish with slices of chilli and the other fresh herbs of choice.
Chawanmushi
To Cook
Preheat a suitable size steamer (or simply wok with a cooling rack and lid) to cater to chosen serving bowls.
Add beaten eggs to room temperature (or cooler) dashi stock. Mix until well combined and pass-through strainer for a smooth bubble-free mixture. Set aside.
In each bowl, add remaining ingredients (except for seasoning) and pour over the dashi egg mix.
Gently mix bowl contents to ensure all is combined. Cover each with cling film and place in the steamer for 10-12 mins.
When steaming is complete, carefully remove bowls and discard the cling film. Sprinkle lightly with seasonings and serve while hot. Enjoy!
Teriyaki Salmon Bibimbab
To Cook
Preheat the pan with oil, and pan-fry both sides of the salmon until desired.
To prepare dish, place rice into a bowl and place the cooked salmon on top.
Cook all sauce ingredients in a small pot until boiling, then pour the sauce on top of the salmon.
Serve with your choice of fresh salad and side dish option.
Two-ways Yellow Curry
To Make
In a saucepan, begin heating enough water and add in salt. Once the water is boiling, toss in the sweet potatoes and boil for 3 mins. Then, add in the cauliflower and boil for further 2 mins. Lastly, add in the capsicum and cook for another 2 mins. Drain and set aside.
Heat up frying pan with 1 tbsp of oil and slightly pan-fry the firm tofu cubes on all sides. Set aside.
Add 1 tbsp of oil and slightly pan-fry the prawns on both sides until cooked. Set aside.
Using the same frying pan, heat the remaining 1 tbsp of oil and fry the Valcom Yellow Curry Paste until bubbling.
Add in the coconut milk and stir until well combined. Then, add in light soy sauce and brown sugar, and continue stirring until the sugar has fully dissolved.
Toss in the tofu and the blanched vegetables. Stir for 2 mins until all ingredients are completely coated with curry sauce. Remove half from the pan for the Vegetarian Yellow Curry.
Add prawns to the remaining Yellow Curry for the Meat Version.
Garnish the Two-Ways Yellow Curry with cut chillies and Thai sweet basil.
Note: For Vegetarian version only, skip steps 3 and 7.
Homemade Furikake (Japanese Rice Seasoning)
To Prepare
Using a spice grinder or mortar and pestle, grind the white sesame seeds a few times until they are partially ground with some still whole.
Heat up a frying pan on low heat and fry the white sesame seeds for 5 mins. Then, add in the black sesame seeds and continue to stir for around 10 mins or until the white sesame seeds turn a light golden brown and are fragrant.
Stack nori sheets together and and cut or crush into small pieces.
Grind the bonito flakes into small pieces in a spice grinder or using a mortar and pestle.
Place the sesame seeds into a bowl then add in the rest of the ingredients, adding the optional salt and pepper to taste. Mix well.
Use the Furikake to season your dish and store it in an air-tight container. It keeps up to 6 months.
Salmon with 3-Teas Seasoning
To Make
Pat dry salmon fillets with kitchen towel.
Mix all tea seasoning ingredients in a grinder.
Heat up frying pan with some oil on medium heat and pan-fry salmon fillets skin side up for 5 mins. Then turn over and fry the skin side for another 5 mins or until skin is crispy.
Heat a pot of water in a medium saucepan and blanch bok choy.
Serve salmon with bok choy and three teas seasoning sprinkled on top or on the side.
Note: This Three Tea Seasoning is versatile and can be used with any meat or vegetable dish to enhance the flavours.
Pan Seared Salmon with Massaman Curry
To Cook
Heat up 1 tsp oil in a pan on medium heat then add Massaman curry paste. Cook until fragrant.
Add coconut milk, ½ tbsp tamarind paste, ½ tbsp sugar. Bring to boil, then add fish sauce. Set aside.
Add 1 tsp oil in medium heat pan, then add sliced onion and continue cooking for 30 secs.
Add purple cabbage, 1 tbsp tamarind paste, 1 tbsp sugar and a pinch of salt and pepper.
Turn heat to high, and continue cooking and stirring for 2-3 mins.
Season salmon with salt and pepper. Heat 1 tsp oil on medium heat pan, then put the salmon skin side down first. Cook each side for 2-3 mins.
To serve, plate sauteed purple cabbage, salmon and Massaman curry sauce. Finish by sprinkling roasted cashew nuts on top.
Creamy Tom Yum Seafood Noodles
To Cook
Add Valcom Tom Yum Paste, coconut milk, water, sugar and mushroom (if needed) in a pot and bring to boil.
After boiling, add in all the seafood and continue cooking in the boiling soup for 30 secs. Then add tomato and cook for another 30 secs before turning off the fire. Add lemon juice and mix well.
In a separate pot, bring 1L of water to boil and blanch the noodles for 30 secs or until cooked.
Serve noodles and soup in a bowl. Garnish with micro coriander and red chilli on top.