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.
Vegetables
Spicy Stir-fry Basil with Chicken and Green Beans
To Cook
Heat oil in a wok on medium-high heat, add chicken meat. Stir-fry for 3-5 mins, or until chicken is no longer translucent inside.
Add green bean, mushroom and bamboo shoots. Stir fry for 2-3 mins. Add fish sauce, palm sugar and Valcom Thai Spicy Basil and Garlic Stir Fry Paste.
Stir in basil leaves and chilli into the meat and vegetable mixture. Remove from heat.
Serve hot with steamed Thai Moon Jasmine Rice.
Spicy Tofu Hot Pot
To Cook
Bring a pot of water to the boil, add clams. Cook till shells open. Strain the water and keep as clam broth.
Stir-fry pork, kimchi and onion in oil for 1-2 mins. Stir in clam broth, clams, seasoning mix and bring to the boil.
Add tofu, leek, chilli and simmer for 3-4 mins.
Place into serving bowl, add egg and serve immediately with rice.
Chicken and Tofu Hot Pot
To Cook
Coat chicken pieces with corn flour.
Heat 1 tbsp oil in a wok and stir-fry bok choy and Chinese cabbage for 3 mins and set aside.
Heat the remaining oil in a wok, add ginger and chicken, and stir-fry for 2 mins.
Transfer the contents of the wok to a clay pot or casserole dish together with the soy sauce, stock, salt and pepper, and simmer gently for 10 mins.
Add the tofu, vegetables, mushrooms and water chestnuts, and simmer for a further 10 mins.
Thicken with cornflour paste and serve.
Spicy Chicken with Bamboo Shoots
To Cook
Boil half a pot of water and poach the chicken fillets for 2 mins.
Set aside and let it cool down before slicing thinly.
Heat oil in a wok and stir-fry red curry paste over low heat for 2 mins.
Add the chicken and stir-fry over high heat until cooked.
Add bamboo shoot, fish sauce, sugar and water. Stir through for a further minute.
Add pepper corns, kaffir lime leaves and red chilli. Stir-fry for 1 min, add the fresh basil leaves and remove from heat.
Serve with rice.
Chicken Green Curry
To Cook
Stir-fry green curry paste with oil over low heat until fragrant. Add half of the coconut milk and bring to boil.
Add chicken and stir-fry with curry paste over high heat. Slowly add the remaining coconut milk, water, fish sauce and sugar until boiling.
Add eggplant and allow to cook through, then add kaffir lime leaves, basil leaves and red chilli before removing from heat.
Serve with hot jasmine rice.
Marinated Grilled Kingfish with Vegetable Nori Rolls
To Prep
Preheat BBQ or griddle pan. Combine mirin seasoning, lemon juice, zest and soy sauce in a bowl and marinate kingfish fillets. Set aside.
Sprinkle cooled rice with sushi seasoning and mix well. Place the nori shiny side down on a bamboo rolling mat. Spread the rice evenly over the nori, leaving a 2cm strip to seal. Dab a small amount of mayonnaise and wasabi along the centre of the rice and top with a selection of sliced vegetables. Life the mat and roll sushi tightly; brush nori with a little water and seal roll. Repeat with remaining ingredients.
To Cook
Heat griddle pan or BBQ over medium heat and cook fish for 2 mins on each side or until cooked.
Cut rolls into 3cm sized pieces and place sushi into the centre of the serving plate. Top sushi with the grilled fish and serve with lemon wedges.
Fresh Vietnamese Spring Rolls
To Prep
Fill a large round flan dish with warm water. Arrange all of the above ingredients around the board you will be rolling on.
Place a wrapper in the warm water and when just soft, remove and place onto a tea towel.
Place a tbsp of lettuce, then some vermicelli, a prawn, bean sprouts, chive, carrot and mint onto the bottom end of the paper, leaving enough paper to completely cover the mound of ingredients.
Proceed to roll over once, turn in both sides to enclose filling and roll over and place on a plate.
Heat hoisin sauce, water and red chilli in a saucepan until boiling and serve as a dipping sauce.
Beef Bulgogi Bibimbap
To Prep
In a bowl, marinate beef slices with Ottogi Bulgogi Sauce & Marinade for 15 mins.
Mix gochujang sauce ingredients in a bowl. Set aside.
To Cook
Heat oil in a pan over medium heat and stir-fry beef until cooked through. Set aside.
Place 1 cup of rice in a serving bowl. Arrange with assorted vegetables and bulgogi beef side by side. Top with a fried egg.
To Serve
Drizzle 1 tbsp sesame oil. Repeat with the other bowl.
Serve bibimbap with gochujang sauce.
Steamed Tofu with Snow Pea Shoots and Oyster Sauce
To Cook
Mix the oyster sauce and sesame oil in a bowl and set aside.
Cut tofu into uniform slices or cubes. Place on a serving plate and steam for 5 mins (or microwave for 3 mins)
Heat oil in a wok, add garlic, and stir-fry snow pea for 2 mins. Arrange on the serving plate and drizzle oyster sauce mixture over tofu and snow pea shoots.
Asian Melon With Pork
To Prep
Slice the melon into 4cm pieces. Scoop out the inside of each piece so that it resembles on ‘O’.
Combine filling ingredients well.
To Cook
Place the melons in a hot non-stick pan, and brown on both sides.
Place 1-2 tbsp filling onto each piece of melon.
Add the oyster sauce and stock and cover; cook for a further 10 mins on low heat.
Thicken with corn flour paste.
Place melons on a serving dish and spoon the sauce over them.
Garnish with watercress leaves.
Classic Vegetable Stir-fry
To Cook
Heat oil over medium high heat, add garlic and ginger. Stir-fry until fragrant.
Add carrot, onion and capsicum and stir-fry for 1 min. Add water, cover and allow to steam for 2 mins.
Add mixed vegetables, choy sum and oyster sauce, stir until heated through and coated in oyster sauce.
Serve with Jasmine rice.