To Prep
Drain oil from tuna and break into small chunks. Peel avocado and remove seed, and cut into 1.5cm cubes; cut lettuce to about the same size. Remove roots from radish sprouts and cut sprouts to length of 5cm.
Mix all dressing ingredients well.
Arrange salad on a serving dish and pour dressing over.
Vegetables
Nuoc Cham Crunchy Prawn Salad
To Prep
Mix the prawns, crushed garlic, chilli flakes and 1 tbsp oil and set aside for 10 mins.
Prepare the rice noodles according to packet instructions, drain well and place in a large bowl.
To Make the Nuoc Cham Sauce
Whisk the lime zest, lime juice, brown sugar, ginger, soy sauce, vinegar, chilli and fish sauce in a small bowl until completely dissolved.
To Make Salad
Heat a barbecue plate over high heat until hot and cook prawns, tossing, for 2 to 3 mins or until pink. Once cooked transfer to a plate and keep warm.
Add the cabbage, peas, cucumber, Nuoc Cham sauce and coriander to the bowl of noodles and toss to combine. Arrange salad in plates and top with prawns, thinly diced chilli and serve with a wedge of lime.
Note
You can always set aside half the Nuoc Cham sauce to pour over at the end as well.
10 Minute Noodles with Prawns and Chilli Oil
To Cook
Cook the ramen noodles in a pot of boiling water until soft, but still slightly firm (they will continue to cook in the wok). Drain and set aside.
Combine the oyster sauce, soy sauce and hoisin sauce in a small jug and stir to combine.
Heat the oil in a large wok over high heat until very hot. Add the eggs, prawns and garlic together and quickly stir until the eggs and prawns are cooked through.
Add the sauce to the wok and continue to cook, stirring over high heat, for another minute.
Add the cooked and drained noodles and stir fry over high heat until combined.
Add the spring onions and stir until combined.
To Serve
Serve the noodles on a large plate and top with fried shallots and the chopped coriander. Top with chilli in oil to individual taste. Enjoy!
Caramel Tamarind Pork with Thai Red Jasmine Rice & White Peach Salad
To Cook
Bring a large pot of water to the boil, add the rice & simmer until cooked, drain & rinse under cold water.
Place the palm sugar & water in a pot on low heat, stirring until the sugar dissolves.
Add the tamarind puree, fish sauce, lemongrass & Chinese chilli oil, bring to the boil & simmer for 5 minutes or until the sauce thickens into a sticky syrup, set aside to cool.
Combine the peach, cucumber, chilli, red onion, kaffir lime leaves & cashew nuts, with some of the coriander & Thai basil in bowl.
In a separate bowl, combine 2 tbsp of the tamarind syrup with the coconut cream, lime juice, sesame oil and fish sauce; taste & adjust the flavour balance, it should be a little tangy (if you like more heat, add some finely chopped red chilli to the dressing)
Heat a heavy based non-stick fry pan, cook the pork until browned & just cooked through and pour the remaining sauce over the pork and heat, stirring to coat the pork, with a layer of sticky sauce.
To serve
Toss the peach & cucumber salad with enough dressing to coat, saving some to drizzle later.
Place a layer of salad leaves in individual bowls, top each with ½ cup of rice, drizzle with a little dressing.
Top with ¼ of the peach & cucumber salad and a layer of sticky caramel tamarind pork, drizzle with a little of the remaining sauce.
Garnish with Thai basil & coriander leaves.
Thai Prawn Skewers
To Prep
Process coriander roots, lemongrass, chilli, garlic, ginger and palm sugar in a food processor then add the lime juice, fish sauce and coconut milk.
Place prawns in a bowl and pour over marinade. Cover and refrigerate for 2 to 4 hrs.
To Cook
Drain marinade into a saucepan and bring to the boil, simmering for 1 min.
Place the skewers on the char grill over high heat and cook for just a min either side.
To Serve
Place on a platter and pour over cooked marinade. Sprinkle chopped coriander over the top and serve with lime wedges.
Massaman Steak and Salad
To Prep
Rub massaman curry paste and kecap manis into fillet steak and leave to marinate while preparing the rest of the meal.
Grate potatoes and rub pepper and salt through the mix thoroughly. Put aside in a colander to allow the salt to draw moisture from the potato.
Chop simple salad ingredients and place on serving plate, then drizzle with a little lemon juice and sprinkle with crushed peanuts.
To Cook
Chop onions and fry over medium heat in oil until they soften. Then stir through brown sugar and balsamic vinegar to taste.
Place onions on the serving plate, wipe out the frypan and heat up some more oil.
Squeeze the potatoes to remove as much moisture as possible then melt a small amount of butter in the microwave and mix through the potato. Press firmly to make four flat patties. These do hold together in the oil if you are gentle, but don’t worry if a few ‘fly away’ pieces of potato appear in your pan. They will firm up enough to flip over once they start to change colour. Once cooked, place on a piece of paper towel to drain, while you cook the meat.
Using the same oil you used for the potatoes, place the marinated meat into the fry pan.
In a microwave-proof cup, heat up the peanut butter, the coconut milk and the sambol oelek. (If you don’t like chillies, you could leave the last ingredient out).
Gluten Free Pork And Baby Pak Choy Stir Fry
To Cook
Heat 2 tbsp of olive oil in large wok. Add pork mince and cook on med-high heat. Slice and chop vegetables while meat is cooking.
Once meat is browned, add garlic and a dash of sesame oil. Cook for a further 1 min.
Add vegetables, soy sauce and oyster sauce. Ensure heat is high and cook for a further 5 mins until pak choy has softened.
To Serve
Serve up on a plate and sprinkle sesame seeds over the top.
Vermicelli Noodle Salad with Cantonese Chicken
To Prep
Coat 500g of chicken tenderloins with 1 packet of Lee Kum Kee Ready Sauce for Cantonese Chicken.
To Cook the Chicken
Heat 2 tbsp of oil in a frying pan on medium. Add tenderloins and cook on both sides until cooked through.
Remove chicken and let sauce simmer in the pan until it caramelises.
Return the chicken briefly to the pan to coat in the caramelised sauce. Remove chicken from the pan and let rest while making the rest of the salad.
To Cook The Noodles
Cook 250g of vermicelli noodles in boiling water until just tender. Tip into a colander and run under cold water immediately to make sure they don’t keep cooking.
To Make The Salad
Cut 2 carrots, 2 Lebanese cucumbers and 1 red capsicum into matchstick size pieces. Slice 1 baby cos lettuce and about 6 spring onion stalks (only green bit.)
Mix cool noodles and vegetables together in a salad bowl.
To make dressing
Mix half a cup of sweet chilli sauce with 3 tbsp of fish sauce, 2 tbsp white vinegar and 3 tbsp of boiling water to thin it out a bit.
Taste dressing and if you wish you can adjust the sweet, sour, salty flavors by adding more of the sweet chilli, vinegar or fish sauce respectively until it tastes just right for you.
To Serve
Mix dressing through the salad. Put vermicelli noodle salad on a plate. Cut tenderloins into 1cm slices then arrange on top of the salad.
Top with cashew nuts for some crunch and add some lemon wedges to squeeze over the top. Garnish with curled spring onion by cutting spring onion into thin matchsticks and placing in refrigerated water briefly until it curls.
Enjoy
Pork and Vegetable San Choi Bao
To Cook
Brown onion and pork mince in oil, stir in ginger and garlic, cook on medium for 3 mins before adding the ABC Sweet Soy Sauce and oyster sauce.
Add finely chopped carrot and zucchini, cook for 5 mins until vegetables soften and sauce evaporates. Add pepper to taste.
To Serve
Serve on a fresh bed of lettuce. Yummy!
Opor Ayam Kuning (Pressure Cooker Javanese Coconut Chicken Curry)
Method For Spice Paste
Blend all ingredients together in high-speed blender for 20-30 secs, until well blended. Stop and scrape down as needed. Place in pressure cooker pot.
Method For Opor Ayam
Sauté Spice Paste over med-high heat in open pressure cooker pot for 2 mins until fragrant and starting to “catch”, do not burn!
Add lemongrass, kaffir lime leaves and salam leaves, and stir for 2 mins.
Add chicken and stir till no longer pink, about 2 mins (it doesn’t need to be cooked as the pressure cooker will do that).
Add the sachet of Lee Kum Kee Ready Sauce for Creamy Coconut Curry Vegetables and half the coconut milk. Stir to combine.
Close pressure cooker lid and bring to high pressure. Pressure cook on High for 3 mins.
Quick release. Remove lid when all the pressure has been released.
Stir in remaining coconut milk and hard boiled eggs. Season with salt and sugar as needed. Heat for 2 mins, stirring gently.
To Serve
Serve with lontong, fried shallots, krupuk and sambal.
Char Kueh Tiaw
To Prep
In a small bowl, mix the Lee Kum Kee Premium Soy Sauce and Lee Kum Kee Premium Dark Soy Sauce, and set aside.
To Cook
Heat wok over high heat until smoky, add 1 tbsp cooking oil.
Add garlic in wok, and give it a quick stir.
Add Chinese sausage and prawns, stir until combined.
Add flat rice noodles and add half of the soy sauce mixture, stir to coat flat rice noodles.
Position the flat rice noodles to side of wok to create a well on the other side of wok.
Place remaining 1 tbsp cooking oil in the well on the other side of the wok and crack eggs into well.
Cover flat rice noodles over egg, add remaining half of the soy sauce mixture, mix until combined.
Add in garlic chives and bean sprouts, mix until combined. Remove from heat immediately and serve hot.
Chicken Katsu Curry
To Prep
Season the chicken breasts on both sides with salt and pepper.
Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
To Cook the Curry
Add carrots, potatoes and vegetable oil into a medium sized pot.
Add water and bring to boil. Reduce heat, cover and simmer until ingredients are tender, approx. 12 mins.
Turn the heat down, break S&B Golden Curry Mild into pieces and add them to the skillet. Stir until sauce mixes are completely melted. Simmer for approximately 5 mins while stirring constantly.
To Cook the Chicken Katsu
While waiting for curry, heat ¼ inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 mins per side, or until golden brown.
To Serve
Serve hot over rice. Garnish with Kewpie Mayonnaise, chilli, and green onion.