Discover the authentic in Asian cuisine food
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
