Discover the authentic in Asian cuisine food
To Cook
Heat oil in saucepan and add onion, garlic and ginger and cook for 2 mins or until soft.
Add carrot, capsicum and cook for 10 mins.
Add curry paste, coconut cream, fish sauce, brown sugar and kaffir lime leaves.
Chop chicken thighs and add.
Cook for 30 mins stirring occasionally.
To Serve
Serve on rice and add peanuts, fried shallots, chilli, coriander and a wedge of lime. Enjoy!
To Prep
To prepare marinade, mix Lee Kum Kee Premium Soy Sauce with chilli, vinegar, ginger, garlic and 2 tbsp sugar. Slice tofu into 8mm thick slices and place in a shallow dish or large zip lock bag. Pour marinade over and turn tofu pieces to coat. Marinate in fridge for 30 mins.
To Cook
Heat 2 tsp of oil in a large pan over medium heat. Remove tofu slices from marinade and pat dry with absorbent paper. Fry tofu slices for 3 mins on each side or until golden. Add remaining marinade to pan and continue cooking, turning tofu slices every minute, until marinade has reduced slightly and formed a glaze on the tofu, around 6 mins. Keep warm.
To Serve
Slice open bread rolls and spread each side with mayo (for a vegan alternative, replace with a vegan mayo or spread of your choice). Place tofu slices on bottom halves and layer on lettuce, cabbage, onion, capsicum, carrot, radish, cucumber, shallot and coriander.
Serve immediately, scattered with a few pieces of fresh red chilli.
To Cook
Add garlic, onion, ginger and red curry paste to 2 tbsp cooking oil and fry on a medium heat for about 5 mins.
Add coconut milk, peanut butter, water and sweet potato. Bring to the boil and simmer on a low to medium heat for 10-15 mins or until sweet potato is tender.
Blend mixture until smooth.
Fry tofu in 1 tbsp oil until lightly and evenly browned on all sides.
Add mixture back into the pan and bring to the boil. Simmer on a low to medium heat and add tofu, capsicum, broccoli, green beans and the juice of 1 lime for about 5 mins or until the vegetables are just tender.
To Serve
Serve with boiled rice and lime wedges. Sprinkle with peanuts and coriander.
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 Prep
For the dough, add the yeast into the warm water set it side for 5 mins, then add the flour and salt into the yeast water, knead into dough, then cover with the plastic wrap, let it proof for 30 mins.
In the mean while, put the cabbage into a blow, add ½ tsp of salt and mix, let it set aside for 15 mins, and then squeeze out the cabbage water.
Grate the carrot then squeeze out the juice.
Combine all the filling ingredients together and mix well, and then divide into 4 portions.
When the dough is finished proofing, divide into 4 portions, then round it into a ball, then flatten it thin, and then put the filling into the thin dough, wrap it up, and then use the rolling pin lightly roll it about 3-4 cm thick.
To Cook
When all the pancakes are done, heat the pan on medium, put 4 tbsp of oil into the pan, fry the vegetable pancake both side until golden brown and crispy on the outside.
To Prep
Place the pork, glass noodles, cabbage, carrot, sugar, sesame oil, fish sauce, oyster sauce, chicken stock powder and pepper in a bowl. Mix until well combined.
Mix cornflour and water in a small bowl.
Separate the spring roll wrappers. Keep the unused ones covered under damp paper towel.
Place a spring roll wrapper on a plate in diamond pattern. Scoop about 1 tbsp of the spring roll mixture and place in the middle of the wrapper. Roll it up and fold both sides in. Roll it up to the end and dab some of the cornflour mixture at the top of the wrapper to secure it in.
Repeat until all wrappers are gone.
To Cook
Heat oil in a wok until it’s hot. Make sure oil covers spring rolls. Cooking in batches, carefully place spring rolls in hot oil and cook until golden and crisp. Roughly about 5 mins.
Drain on a paper towel. Repeat with all the spring rolls.
To Serve
Arrange noodles, beansprout, herbs and carrot on a serving bowl.
Make the dipping sauce by combine dipping sauce ingredients in a bowl and mix until the sugar has dissolved.
Arrange spring rolls on top of the noodles. Serve with dipping sauce on the side.
To Prep
Prepare the rice noodles, following the packet directions. Drain and set aside.
Combine the sauce ingredients, set aside.
To Cook
Heat wok and add the sesame oil.
Add the red onion, capsicum & red chilli and cook for 2-3 mins.
Add the prawns and cook for 2-3 mins (or until almost cooked through)
Add the sauce and simmer for 1 min.
Gently toss the rice noodles through the mixture, cook over low heat until warmed through.
Add the coriander and cucumber, stir to combine, check and adjust the seasoning.
To Serve
Serve, garnished with coriander leaves.
To Cook
Chop all the ingredients and cook the noodles as per the instructions on the packet, then combine.
To make the dressing, combine vegetable oil, sesame oil, and crushed red peppers in a small saucepan.
Whisk over heat for 3 mins, then add the honey and soy sauce, stir until combined and then allow to cool before dressing salad.
To Prep
Skewer all the ingredients for easy dipping.
To Make Stock
In a clean wok on low heat, add the dry spices. Stir constantly and toast until fragrant. Remove and set aside.
Heat the oil in a wok and fry the shallots until fragrant.
Add in the satay sauce and fry for 10 mins on medium heat, then add in the dry spices and mix well.
Pour in the stock and simmer for another 10 mins. Season according to your preference.
Once ready, start dipping the ingredients into the sauce to cook. Stir the sauce often, especially the bottom to avoid burning.
To Prep
Skewer all the ingredients ready for dipping.
Mix all sweet dipping sauce ingredients and set aside.
Mix all garlic chilli dipping sauce ingredients and set aside.
To Make Stock
Heat the pork or chicken stock in a pot to a boil.
Season with salt and pepper, adjust the taste to your preference.
Once the stock is ready, start dipping the ingredients in the pot to cook and eat with dipping sauces.
To Make Sauce
In a mortar and pestle, grind the garlic until fine and smooth.
Add the red been curd and juice and continue to mash them until smooth.
Add in the toasted sesame seed and crush them lightly.
Transfer the paste into a pot and add in the remaining ingredients; sriracha, tomato sauce, brown sugar, soy sauce, oyster sauce, sesame oil and water, stir to mix well.
Heat up the sauce in medium heat until it starts to boil, then reduce heat to simmer for 3 mins.
Remove from heat and the sauce is ready for dipping.
To Serve
Bring the pork/chicken stock to boil, add ingredients in your order of preference. Cook and dip in Thai suki dipping sauce as you go.
To Prep
Wash the shiitake mushrooms and soak it in the water overnight in the pot. After soaking, trim the stem and return to the pot.
Cut the chicken meat into bite size and marinate overnight with 1 tbsp Shaoxing wine.
To Cook
In the pot with mushrooms, add goji berries and red dates, then bring to boil.
Once boiling, turn the heat down to simmer for 30 mins.
Add carrots, ginger and chicken and bring back to boil.
Simmer the soup for another 30 mins, then add the remaining Shaoxing wine and chopped spring onions.
Add salt to taste and serve garnished with curled spring onions.
