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.
Vegetables
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.
Betel Leaves Wrap (Miang Kham)
To Prep
To prepare the palm sugar dressing, pound shrimp paste, galangal, shrimp floss, toasted shredded coconut in pestle.
To Cook
In a saucepan over high heat, caramelise sugar with 50ml water. Then, add pounded ingredients from Step 1 to the saucepan together with 100ml of water and fish sauce. Reduce heat to a simmer for 1-2 mins, then remove from heat and set aside to cool.
To serve, place palm sugar dressing in a small bowl and arrange ingredients (betel leaves, shallots, ginger, dried shrimp, toasted shredded coconut, lime and chillies) on a serving platter.
To enjoy miang kham, roll the betel leaf into a cone, fill it up with the various ingredients and top with sweet and tangy sauce.
Thai Lamb and Mango Salad
To Cook
Heat a slightly oiled griddle or fry pan on high. Fry lamb for 2–3 mins each side. Lamb is best cooked until pale pink, so that it stays tender and moist.
Remove from heat and rest in pan for 5 mins, then slice thinly.
Toss the sliced lamb in combination of sauces, oil, lime juice and coriander. Add lamb to remaining ingredients and toss.
Serve with fried cellophane noodles or crusty bread.
Stir-Fried Beef with Black Pepper and Garlic Sauce
To Prep
Combine the sliced steak, oil, garlic paste, black peppercorns and white pepper in a small bowl and allow to marinate. (up to 24 hrs)
To Cook
Heat wok over a medium high heat and stir fry the beef 2-3 mins
until browned. Remove and set aside.
Add the carrot and bok choy to the wok and stir fry 1-2 mins, stir in the oyster sauce and fish sauce. Return the steak to the wok and toss through.
Serve hot garnished with spring onion curls.
Steamed Custard in a Pumpkin Shell (Sankaya)
To Prep
Combine coconut cream, eggs and sugar.
Slice off the top of the pumpkin and scoop out the seeds.
Fill the pumpkin with coconut mixture and steam gently for 30 mins.
Refrigerate and serve chilled.