Discover the authentic in Asian cuisine food
To Cook
In an earthenware pot, add the dashi and bring to a boil.
Add the pork and stir to separate. Add in the onions, carrots, cabbage and mushrooms and stir to combine.
Add the mirin, soy and return the mixture to a rapid simmer for about 1-2 mins, while stirring occasionally.
Mix in rice and simmer for another min.
Lastly, stir in spring onions and swirl in the beaten egg.
To Serve
Turn off heat and garnish with some more sliced spring onion. Enjoy!
To Prep
Grate chokos and carrots. In a bowl, combine them and sprinkle ½ tsp of salt and mix. Leave it for 10 mins and then give it a quick rinse before squeezing out most of the juice.
Mix in 2 eggs and season with salt and pepper.
To Cook
Cut the puff pastry into 4 squares, take one square, fold to make a triangle, pinch one side so form like a pocket, divided filling mixture into 4, scoop into the pocket and seal the other end, brush with eggs, bake in preheated oven at 210°C until brown.
Alternatively, if you’re in hurry, add oil into a frying pan to cook small pancakes of the filling over low heat until brown and cook well.
To Make Peanut Sauce
In a bowl, combine the crunchy peanut butter, chilli sauce and soy sauce with ½ cup of hot water. Add a bit more water if needed (the sauce should be a bit like pancake mix consistency).
To Serve
Serve hot with the dipping sauce. Enjoy!
To Make Chicken Stock and Prawns
Place chicken stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium-high.
Cook for 25 mins or until chicken flesh falls off the bone and liquid reduces by about a third.
Discard skin, pull the flesh off the bone and place in a bowl, discard bones. Set broth aside.
Heat oil in a pan. Cook the prawns, in batches, turning occasionally, for 5 mins or until prawns curl and change colour. Transfer to a serving platter.
To Make Laksa Chilli Sauce
Mix ingredients together in a small bowl. Set aside for 20 mins.
To Make Laksa Broth
Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 secs, then add lemongrass and chillies. Cook for 1 min.
Add the laksa curry paste. Turn heat up to medium and cook for 2 mins, stirring constantly, or until fragrant.
Add chicken stock, coconut milk, fish sauce and 2 tsp of laksa chilli paste. Place lid on and simmer for 10 mins.
Adjust to taste using lime juice and fish sauce. Add tofu puffs. Leave on turned off stove with lid on for 5 mins.
To Assemble Laksa
Divide noodles between 2 bowls. Top with shredded chicken.
Pour broth over chicken. Top with bean sprouts and the rest of the garnishes. Serve with Laksa chilli sauce on the side.
To Cook
In a large saucepan, add 1½ cups water, cook rice and set aside.
Cut the chicken breast into a few pieces and boil them until they have cooked through. Set aside to cool off.
Add butter, garlic, onion and capsicum to the stockpot. Cook, stirring occasionally until tender, about 3-4 mins. Stir in ginger until fragrant, about 1 min.
Whisk in curry paste until well combined, about 1 min. Gradually whisk in coconut milk and vegetable stock and cook, whisking constantly until incorporated, about 1-2 mins.
Shred chicken breast. Bring soup to a boil, reduce heat and simmer until slightly thickened, about 8-10 mins.
Stir in rice, shredded chicken, lime juice and coriander. Season with salt and pepper.
Serve immediately.
To Prep
In a large bowl, combine all the marinade ingredients (ginger, galangal, garlic, palm sugar, five spice powder and fish sauce) and mix until sugar is dissolved.
Place meat into bowl and coat with spice mixture. Set aside to marinate for 25 mins.
To Cook
Using a large saucepan, heat vegetable oil on a high heat. Add in garlic, shallot and lemongrass and stir for 3 mins until the shallot becomes translucent.
Place the beef in the pot and brown on each side. Reduce heat to medium, add tomato paste and cook for 4-5 mins.
Add to the pot the star anise, chilli powder, paprika, white pepper, water and coconut water. Simmer for 60 mins, stirring occasionally.
Once the hour is up, add in the chiu chow oil, soy and carrots. Continue cooking for another 35-40 mins.
Prepare the egg noodles according to the packet instructions, then divide between 4 bowls.
To Serve
Remove the star anise from the soup then carefully ladle mixture over the noodles, ensuring there is a generous amount of beef and carrots.
Top the soup with Thai basil, coriander, sliced shallot and lime.
Enjoy!
To Prep
Soak the rice noodle in warm water until they soften, then set aside.
To Cook
Mix the Valcom Authentic Thai Tom Yum Paste with water in a pot and bring to a boil. Once the soup is boiling, reduce to medium heat and let simmer.
Add in the sliced mushroom and tomatoes and let simmer for 1 min. Add in the prawns and the mussels and bring to boil for 3 mins.
Take out the prawns and the mussels and set aside so they don’t overcook.
On low heat, place the noodles in the pot and let simmer for 20 secs in the soup.
Remove the noodles into a bowl and top with the prawns and mussels.
Finish the soup with the fish sauce and sugar, then pour over the noodles when ready to serve.
To Serve
Squeeze a lime over the top and serve with some fresh coriander and chilli (optional).
To Make the Flavouring Paste
Blend all ingredients until very finely chopped. Set aside.
To Cook the Mie Goreng
Heat 1 tbsp of oil in a non-stick pan or wok on high heat. Add prawns and stir fry until just cooked. Remove from pan.
Add chicken, stir fry until well cooked. Remove from pan.
Add more oil to the pan if necessary. Break eggs into the pan, let sit for a few seconds, then stir until cooked, but leave it in chunks.
Add 1 tbsp oil into the pan. Add in the Flavouring Paste, stir until fragrant and starting to dry (approx. 2 mins). Add beef balls, cabbage, carrots, water and stir until vegetables have softened and balls are warmed through.
Stir in tomatoes and pepper. Reduce heat to medium-low. Return the noodles, prawns and chicken to the pan and add in the sweet soy sauce, soy sauce and chilli sauce. Stir until well combined and warmed through.
To Serve
Sprinkle over fried shallots. Serve immediately.
To Prep
In a bowl or tray marinate the fish with the lime juice and salt. Cover with plastic wrap and refrigerate for half an hour.
To Cook
In a large pot or wok bring the fish stock and Valcom Authentic Thai Red Curry Paste to a boil.
Add the lemongrass, sweet potato and the Valcom Kaffir Lime Leaves. Reduce to a simmer for 15 mins.
Add the Chinese broccoli and cook for a further 5 mins.
Add the fish together with the juices from the bowl, the tomatoes, tamarind puree and palm sugar. Simmer for 7-10 mins or until the fish is cooked.
To Serve
Serve garnished with the coriander and lime cheeks. Enjoy!
To Make
Once the sushi rice is cooked, add the sushi seasoning and mix, then put into a bowl.
In the meanwhile, thinly slice the salmon sashimi then add 2 tsp of the sushi soy sauce and mix, then put onto the sushi rice.
Pan toast the breadcrumbs and white sesame seed, then sprinkle onto the salmon rice bowl and add the chopped spring onion.
Place the poached egg onto the salmon rice bowl and serve with extra soy sauce and wasabi paste.
To Prep
Peel prawns, reserving heads and shells. Devein the prawns by slicing along the back and removing the trail. Set prawn cutlets and 6 heads aside in the fridge until needed.
To Cook
Heat 1 tbsp oil in a saucepan over medium-high heat. Add reserved prawn shells and heads, chilli and lemongrass. Sauté for 2 mins.
Add in 2 cups water and bring to the boil, then reduce heat and allow to simmer for 1 hr. Top up with extra water if needed.
Season with fish sauce, tamarind puree and sugar.
While prawn broth is simmering, add remaining prawn heads and cornflour into a ziplock bag. Shake until prawn heads are well coated.
Heat oil in a separate saucepan to 180°C. Deep fry the prawn heads for 2 mins or until slightly golden and cooked through. Drain on a paper towel and set aside.
Once the broth has nearly finished simmering, poach prepared prawn cutlets in broth for 1 min or until pink and cooked through. Remove from the broth.
To Serve
Arrange poached prawns and crispy prawns heads in a bowl. Garnish with chilli and micro herbs. Serve with prawn broth.
To Make the Broth
Rinse the bones under cold water, place them in a tray and brown them in the oven at 220°C (fan forced) for 15-20 mins.
Transfer the bones into a pot and add water until they are fully covered. Add in the other broth ingredients (5 garlic cloves, 40g sliced ginger, spring onion & shallots).
Bring the broth to a boil, then reduce heat to low and let simmer for 3-6 hrs.
To Make the Braised Pork Belly
In a sauce pan, mix the light soy sauce, sweet soy sauce, mirin, Japanese sake, sugar, star anise, dry red chilli, garlic cloves, ginger and whole black pepper and bring to simmer for 2 mins.
Take off the heat and set the braising liquid aside.
Pat dry the pork belly and season with salt and pepper.
Place the pork belly in a roast tray and pour the braising liquid over it.
Wrap the tray with aluminium foil and place in a pre-heated oven at 220°C for 30 mins.
After 30 mins, reduce the oven to 180°C and let the pork cook for another 2 hrs while basting the pork belly every 40 mins.
After 2 hrs, remove the aluminium foil and cook for another 15 mins.
Set the pork aside to cool until ready to serve.
To Serve
Boil the ramen noodle and the corn cob for about 4-5 mins. Place in a bowl.
For the soft boiled egg, place your eggs in boiling water for 7 mins then remove the eggs and place in ice-cold water for 2 mins. Place in the bowl on top of the noodle.
Cut the pork belly and assemble on the noodle, along with the enoki mushrooms.
Pour in the broth until the noodles are covered and add in 25ml of the braising liquid mix with the ponzu sauce in each bowl.
Top with some spring onion and serve!
To Prep
Wash and cut all the vegetables. Arrange them on a plate.
Prepare your choice of meat and arrange them on a plate.
Prepare your dipping sauce, bowl, spoon, chopsticks, wire basket or slotted spoon.
Place your portable stove in the middle of the dining table.
To Cook
Combine the beef stock, tom yum paste, soy sauce, fish sauce in a medium saucepan and bring to a boil. Turn it down to a simmer.
Put a small portion of your favourite ingredients such as fish balls, cheese fish tofu, carrots, beef, vegetables, shrimps, mushrooms, tofu, chilli into the broth (place the ingredients that take longer to cook first).
Let the ingredients simmer until cooked.
Enjoy hotpot food with the dipping sauce, add some lemon to taste too.
You can use chopsticks, wire basket or slotted spoons to dish out the cooked ingredients and put into your bowl.
Repeat with the remaining ingredients. At the end of the meal enjoy the delicious stock.
