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.
Vegetables
Sambal Water Spinach (Sambal Kangkung)
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.
Somen Noodle Salad with Eggplant, Sugar Snap Peas and Lime Dressing
To Cook
Prepare barbeque (medium-high heat). Combine eggplant, mushrooms and onions. Add Asian sesame oil and toss to coat. Sprinkle with salt and pepper. Grill vegetables until tender, turning often (about 7 mins for eggplant and 5 mins for mushrooms and onions). Transfer the mushrooms and onions to a cutting board and cool slightly. Slice mushrooms and onions.
Meanwhile, cook noodles according to packet instructions. Add sugar snap peas to noodles and cook for one minute longer. Drain well. Transfer noodle mixture into large serving bowl. Add grilled vegetables.
Toss noodle salad with lime dressing. Season with salt and pepper.
Japanese Summer Noodle (Hiyashi Chuka)
To Cook
Add sugar in beaten egg and mix well. Heat some oil in a skillet and pour about one quarter of the egg mixture in the skillet. Spread the egg thinly and fry until done. Make four thin and round omelettes like crepes. Slice the omelettes into thin strips.
Boil water in a large pot and add noodles (soba or somen). Cook the noodle following the package instruction. Drain and cool the noodles in cold water. Put chilled noodles into individual plates.
Arrange cucumber, ham, and egg strips on the noodles colourfully. Garnish with Beni Shoga. Pour dressing over noodles just before serving. Sprinkle some Nori and sesame seeds.
Easy Soba Noodle Salad with Wakame
To Prep
In a small bowl, place the Wakame and cover with cold water. Let stand until Wakame is softened (about 10 mins). Drain, then remove any hard stems and shred finely.
To Cook
Cook noodles according to packet instructions. Drain, then refresh under cold running water. Drain, the place in large serving bowl.
Place the Wakame and all other ingredients with the noodles. Gently toss to combine. Serve cold as a meal or a tasty side dish.
Vegetarian Yellow Curry BBQ Skewers
To Prep
Thread Paneer cheese, zucchini, red capsicum, red onions and tomatoes onto wooden skewers alternately.
Whisk the marinade ingredients together in a bowl until well combined.
Place skewers into a shallow non-metallic dish and pour over marinade.
Marinate for 20 mins or overnight turning frequently.
To Cook
Pre-heat BBQ or Griddle pan on a medium heat and cook skewers for 6-8 mins turning and basting frequently.
Serve hot garnished with fresh coriander leaves and lemon wedges with a side salad and warm naan bread.
Notes: Paneer cheese maybe replaced with tofu, chicken or
prawns.
XO Konnyaku Bundles with Assorted Vegetables
To Cook
Cook all ingredients in chicken stock for about 3 mins until tender.
Add seasoning mix and stir well. Serve hot in individual bowls and serve with rice.
Stir-fried Lettuce and Bean Sprouts
To Prep
Wash and cut the lettuce into 4 cm squares and dry well. Wash and drain the bean sprouts and dry well.
To Cook
Heat a wok and add the oil, then when hot add in the chilli and spring onion.
Toss in the lettuce and bean sprouts and cook for 2-3 mins.
Add in the oyster sauce and continue to the stir-fry. Add sesame oil, tossing well. Season and serve.
Fried Rice Deluxe
To Cook
Heat a fry pan or wok over medium-high heat. Add 1 tbsp of the oil and stir-fry sausage (pork or ham) and mushrooms until fragrant, for about 3 mins. Remove from pan and set aside.
Return pan to heat, add egg and cook until firm. Remove and cut into strips.
Add remaining 1 tbsp oil to pan and add rice, mushrooms, green beans (or peas), spring onion, bean shoots, egg strips, Chinese sausage (ham or pork) and XO sauce. Stir until heated through, then serve at once.
Rice Stick Noodles with Chinese Chives
To Cook
Cook the rice stick noodles for 3 mins in boiling water. Drain and refresh under cold running water.
Heat oil until smoking, add garlic and ginger, and stir-fry for 1 min. Add onions, chives, shallots and bean shoots and stir-fry for a further 4 mins.
Add rice wine, stir-fry for 2 mins, then add the stock, sugar and remaining sauces.
Add the noodles and heat through – do not stir too vigourously (or noodles will break)
Serve garnished with the extra bean shoots.
Spicy Prawn Salad
To Cook
Grill the prawns for 3 mins on both sides.
Combine chilli paste, juice, sugar and fish sauce
Add the prawns, onion, red onion, lemongrass and mint.
Mix well and garnish with coriander.
Serve with steamed Jasmine rice or with a salad mix.
Thai Beef Salad
To Cook
Grill beef fillet to medium rare and sliced 1cm thick.
Combine all salad dressing ingredients in a bowl.
In a salad bowl, combine beef fillet, sliced onion and cucumber with salad dressing. Toss to mix well.
Arrange lettuce leaves in serving plates; top with the beef salad mixture. Serve as entree.