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.
Vegetables
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.
Sweet BBQ Lamb (Char Siu Lamb)
To Prep
Combine char siu sauce, honey, tomato juice and 1 tsp oil in a bowl.
Add lamb steaks and toss to coat evenly. Cover and set aside for at least 15 mins.
To Cook
Heat remaining oil in fry pan or on a barbeque or hot plate over medium-high heat. Cook lamb steaks, 3-4 minutes each side.
Serve topped with baby Asian greens and strips of capsicum.
Beef and Water Chestnut Patties in Sweet and Sour Sauce
To Prep
Place water chestnuts between 2 paper towels, and press down to remove excess moisture.
Using a food processor, chop water chestnuts and onion to a coarse meal, then add egg and salt, and process for 10 secs. Transfer to a bowl, add beef, oyster sauce and bread crumbs and combine thoroughly. Using your hands, form mixture into balls the size of walnuts.
To Cook
Heat a fry pan over medium – high heat. Add oil and cook patties until golden brown and cooked through for 4-5 mins.
Cook sweet and sour sauce and spring onion gently for 5 mins. Add patties to sauce and serve.
Hoisin Chicken with Instant Noodles
To Cook
Place the noodles in a bowl and cover with boiling water. Allow to stand for 2-3 mins until separated. Drain well and set aside.
Coat chicken in corn flour and then dip in hoisin sauce.
Heat wok, add 1 tbsp oil and sear the bok choy. Add water, cook for 1 min. Remove from wok and set aside.
Add remaining oil to the wok, and cook chicken for 4 mins or until cooked. Add noodles and asparagus and stir-fry for 5 mins. Add lime juice and sesame oil, combine well.
Serve over bok choy and sprinkle with sesame seeds, garnish with spring onion before serving.
Honey Soy Pork
To Prep
Marinate pork in Honey Soy Marinade for 1 hour or overnight.
To Cook
Heat oil in a wok or frying pan, add pork and stir-fry until cooked through. Add vegetables and stir-fry until cooked.
Serve with steamed Jasmine rice.
Deep-fried Barramundi with Mango Sauce
To Cook
Clean fish, cut open and lay flat. Deep-fry until crispy and drain.
Toss together mango, chillies and peanuts.
Add sugar, lemon juice and fish sauce to taste.
Arrange the fish on a platter and the mango salad on a side dish.
Garnish with coriander and garlic chives.