Discover the authentic in Asian cuisine food
To Prep
Marinade meat in sauce and corn flour for 30 mins. Prepare vegetables.
To Cook
Heat oil and fry onions until transparent, add carrots and snow peas and stir-fry until cooked and removed.
Heat oil in pan and brown meat for 3 mins.
Add vegetables and sauce, combine well and serve with steamed rice.
To Cook
Pre-cook all vegetables, set aside.
Stir-fry massaman paste in heated oil over low heat for 1-2 mins, slowly add 200ml coconut milk and stir-fry over medium heat until fragrant and the oil appears.
Combine all vegetables and stir through, add fish sauce, sugar and tamarind puree.
Add the remaining coconut milk, bring to the boil and cook until all vegetables softened. Remove from heat.
Serve with steam rice.
To Cook
In a wok, stir-fry the garlic and onion over high heat for 2 mins until browned; stir in red and green chillies.
Add squid rings, and fry for a further 2 mins or until nearly tender. Add vegetable stock, lemon basil leaves and sweet soy sauce, simmer for 10 mins.
Garnish with chillies and enjoy with hot rice.
To Cook
Place lettuce cups onto serving plates.
Heat oil in a wok; add garlic and onions and stir-fry for 1 min.
Add pork and Lee Kum Kee Oyster Sauce; stir-fry for 2 mins. Add water and simmer covered for 1 min.
Toss in Valcom Water Chestnuts (diced), mushrooms and carrots; stir through with Lee Kum Kee Hoisin Sauce. Stir-fry for 2 mins and remove mixture from heat.
Spoon meat mixture into lettuce cups, garnish with spring onions and serve.
To Cook
In a bowl combine beef, oil and black pepper, mix well.
Heat a wok over medium; stir-fry the beef for 2-3 mins or until well-browned.
Add the spring onions and snap peas and stir-fry for 2 mins.
Make a well in the centre of the wok and pour Oriental Honey & Soy and stir until sauce bubbles.
Stir fry for another 2 mins. Serve stir-fry beef over rice or noodles, garnish with dashi seasoning and a wedge of lemon.
To Cook
Rub fillet steaks with oil and season with salt and pepper.
Heat a wok over medium heat and add beef and stir fry for 2 mins or until well browned. Drizzle over 2 tbsp Cantonese soy and garlic and turn steak frequently for 1 min to caramelise. Remove and set aside.
Heat oil in a wok, add garlic and vegetables and stir-fry for 2-3 mins.
Make a well in the centre of the vegetables and pour in ½ cup Cantonese soy and garlic, stir ingredients until sauce bubbles.
Return steak to wok and toss with vegetables to heat through.
Serve stir-fry with steamed brown and wild rice and garnish with lime wedges.
To Cook
Heat cooking oil in a wok on medium heat.
Add dried anchovies and fry for about 2 mins or until lightly browned and crispy.
Keep stirring the anchovies to avoid them being burnt.
Add minced garlic to the wok, stirring it together with the anchovies, and then toss in the chopped up bok choy.
Drizzle in soy sauce and toss for approximately 1 min or just when vegetables begin to wilt.
Remove from heat and serve hot.
To Cook
Blanch pork ribs pieces in a pot of boiling water for about 5 mins. Remove the pork ribs and set aside. Discard the water.
Fill a soup pot with 1.5L of water, along with all ingredients and bring to a boil over high heat. Allow the pot to boil for approximately 10 mins, then turn heat down to the lowest, and allow to simmer for at least 2 hrs, or until the black beans are soft.
Add salt to taste and serve hot.
To Cook
Heat oil in work, sauté garlic with salt until fragrant.
Add in the pea shoots and stir fry quickly for about 30 secs.
Remove from heat and serve.
To Prep
Rinse the baby scallops under cold water and place on paper towels. Pat dry and set aside.
In a small bowl, combine the sauce ingredients and mix well.
To Cook
Heat a frying pan over high heat. Add in 1 tbsp cooking oil, then the chopped ginger and garlic. Sauté for about 10 secs or until fragrant.
Carefully add the baby scallops and spread them evenly over one layer on the pan to sear on one side.
Sprinkle some salt and stir-fry for 30 secs or until the scallops are half cooked. Remove and set aside.
In the same frying pan, add the remaining oil, then the baby bok choys and stir-fry for about 1 min or until the leaves begin to turn bright green.
Return the scallops to the frying pan. Add the sauce into the pan.
Stir fry for 1 min and serve immediately.
To Cook
Heat oil in wok, saute garlic until fragrant.
Add the green mustards and stir fry for 1-2 mins, add water and salt, continue to stir fry until cooked.
Remove from heat and serve.
To Cook
Heat some oil in a wok, sauté the garlic and onion until the onion slices are translucent and fragrant.
Add in the sambal paste and stir for 1-2 mins until fragrant.
Add in the water spinach and hot water, cook covered for 2 mins.
Open the lid, add in the belacan powder and chilli, stir for another 1 min or until water spinach are well wilted. Taste test and add salt if desired.
Remove from heat and serve with rice.
