To Cook
Heat 1 tbsp of oil in a large saucepan over medium-high heat, stir fry meat for 5 minutes or until browned all over.
Add in vegetables and water, bring to boil.
Reduce heat to medium-low. Cover and simmer for 20 minutes or until chicken and vegetables are cooked through.
Break S&B Golden Curry block into pieces and add into the saucepan, stir until the curry blocks are completely dissolved and the sauce comes thick. Cook for a further 5 minutes on low heat, stir constantly.
Serve with rice.
Vegetables
Katsu Curry Don
To Cook
Pound the pork cutlets with a meat tenderizer, season with salt and pepper. Lightly coat them with the flour, dip in the beaten egg and then coat with the breadcrumbs.
Heat oil in a large heavy-bottomed saucepan to 180°C. Deep fry the meat until golden and cooked through. Set aside on wire rack.
Heat the 1 tbsp of oil in a large saucepan, fry the onion and carrot over a medium heat until softened. Add the water, bring to a boil, reduce the heat and simmer for 10 mins. Remove from the heat then add the curry roux, in pieces, stir until completely dissolved. Simmer gently for another 5 mins, stirring constantly.
Slice the meat and serve with the curry sauce drizzled over the cooked rice.
Scallion Oil
To Cook
Heat up the vegetable oil.
While the oil heats up, chopped the spring onion and put them in a heat proof bowl and add salt.
Once the oil is very hot, slowly pour on the chopped spring onion and then stir to dissolve the salt.
Serve immediately.
Korean Corn Cheese
To Cook
Preheat oven an oven to 180 degrees Celsius.
In bowl, combine the corn, mayonnaise, salt and pepper and mix well.
In an iron pan or griddle, heat up a tbsp of butter over a medium heat. Add the corn in to the pan and saute for about 3 minutes.
Turn off the stove. Top the pan with mozzarella cheese and transfer in to the oven.
Bake until the top of the cheese starts to become golden brown and then transfer out of the oven and serve! Garnish with sliced spring onions for extra appeal!
Thai Spicy Stir-Fried Crispy Pork Belly with Beans
To Prep
Place the whole piece of pork belly in boiling water and simmer until tender (around 50 minutes). Pierce the skin with a fork. Rub the skin with baking soda then follow by half of the salt and pour white vinegar all over the skin. Use the remaining salt rub the meat.
Allow to cool. In a deep pan or pot, place the pork skin side down in cold oil and turn to high heat. Fry until skin puffs up. Then, place the meat side down and continue frying until golden brown.
Allow to cool, then cut into bite-sized pieces. Discard all but 1 tbsp oil.
Blanch beans in boiling water until tender, then refresh in ice-cold water. Drain and set aside.
To Cook
Heat the reserved oil over low heat. Add red curry paste and stir-fry until fragrant. Add water and palm sugar. Stir over low heat until the palm sugar has dissolved. Then, add pork, beans and kaffir lime leaves. Stir through and dish out. Serve.
Tips
When piercing the pork belly’s skin, the more you pierce, the more the skin will puff up.
Once the pork belly has cooled down, place it in an oven at 140°C for 20 mins. Remove and allow to cool again before deep frying. This will help remove moisture from the skin, allowing it to puff up easier.
Thai Lettuce Cups (Larb Gai)
To Prep
Combine the sauce ingredients in a small bowl. Mix well and set aside.
Roast grounded glutinous rice with kaffir lime leaves and lemongrass in a pan until fragrant.
To Cook
In a pot, put in minced chicken and water, heat the pot to medium heat. Keep stirring until the chicken is cooked. Remove from heat.
Stir in the prepared sauce mixture with the chicken. Add in the onion, coriander, mint, dried chili flakes and ground roasted glutinous rice. Stir to combine.
Serve chicken mince in cos lettuce as cups and garnish with chillies, coriander, mint and lime.
Genghis Khan Barbecue Lamb
To Prep
In a large mixing bowl, combine all of the marinade ingredients together and mix well. Add in the lamb slices and let the meat marinate for at least 30 minutes.
To Cook
In a large pan or hot plate, add in about a tbsp of oil and heat over a medium heat. Add in the vegetables and fry until they begin to soften.
Create a space in the centre of the pan and add in the marinated lamb. Stir the meat and cook until all of the lamb has cooked through.
To Serve
Transfer the dish on to a serve plate or if you cooked on a hot plate, you can serve in that! Top with spring onions and garnish with sesame seeds and enjoy!
South Vietnamese Spring Rolls (Cha Gio)
To Prep
To pickle the vegetables, combine all the Pickled Vegetables ingredients and set aside
To make the dipping sauce, pound garlic and chillies with sugar. Combine all dipping sauce ingredients and stir until the sugar dissolves.
Wet bean vermicelli under the tap, drain and set aside.
Remove wood ear fungus from water and chop them up finely.
Place all main ingredients in a bowl and mix well, in one direction.
Place the spring roll pastry on the bench with one corner pointing at you and one corner pointing away from you.
Add a tablespoonful of the filling on the pastry in the corner closest to you. Bring the pastry over the filling and roll it tightly to enclose the filling. Bring in the two sides to meet in the middle. Dab a little bit of paste on the end and roll the spring roll to the end.
To Cook
Heat oil to 180°C. Deep fry the spring rolls until golden brown. Serve wrapped with lettuce and herbs, dipped in a Vietnamese dipping sauce and side of pickled vegetables.
Tips
Spring rolls can be made in advance and kept frozen until required. To be cooked frozen in hot oil at 190°C.
Vietnamese dipping sauce can be prepared in bulk and kept refrigerated for up to three weeks if cool boiled water is used.
Vietnamese Beef Noodle Soup (Pho Bo)
To Prepare the Stock
Place onion, ginger, garlic over open fire and grill until their skins start charring. Remove them from the heat and run them under cold water to cool. Remove and discard the charred skin.
In a large stockpot, bring 6-8L water to the boil. Add grilled onion, ginger, garlic, star anise, cloves, cinnamon sticks, beef bones and daikon to the pot. Keep boiling the stock on high heat. Do not cover with a lid.
Skim the fat and froth off the top of broth frequently as this will ensure a clear stock. After half an hour, reduce flame to low. Add sugar and salt and simmer for a further 3 hrs or until the meat falls off the bones
Season with fish sauce. Place spring onion stalks and beef balls into the stock. Taste test and adjust seasoning to personal liking.
To Serve
Place bean shoots, basil, chilies, and lemon wedges on a platter alongside the dipping sauces.
In a medium pot of boiling water, place a large handful of pre-soaked noodles into a strainer and lower into the water for 10 secs. Quickly remove the strainer and shake off any excess water. Place noodles into a soup bowl.
Place sliced beef on top of noodles and sprinkle with sliced onion.
Ladle the hot broth over the uncooked beef and sprinkle with chopped spring onions and coriander.
Tip 1: By adding the daikon, we are adding depth to the stock.
Tip 2: We recommend using fresh pho noodles if they are accessible however, having the Erawan in your pantry means you can cook Pho anytime.
Tip 3: For instant Pho, use packaged beef stock and simmer broth with grilled garlic, onion and ginger and spices for at least half an hour. Adjust the flavouring accordingly given that the pre-purchased stock already has sodium in it.
Vegan Vietnamese Crepes (Banh Xeo)
To Prep
Place all batter ingredients in a bowl and stir until well combined. Refrigerate batter whilst preparing other ingredients.
Place all sauce ingredients into a bowl and stir until the sugar dissolves. Taste test and taste adjust to personal liking.
To Cook
Wash mung beans and cook in 3 cups of water for 10 minutes. Drain and set aside
Heat a 22cm non-stick frying pan on high heat. Add 2 Tablespoons oil, a small handful of sliced onion and king oyster mushrooms, cook for one minute.
Stir the batter thoroughly and ladle approximately ½ cup of the batter into the frying pan, swirling the batter around to spread it thinly around the whole pan.
Add 2 Tablespoons of mung beans, a few slices of tofu and a handful of bean shoots onto the crepe. Cover with the lid. Reduce the heat to medium to cook for 2 minutes.
Remove the lid and cook the crepe for another minute or so, until the edges start lifting away from the frying pan. Drizzle more oil around the sides of frying pan to get a crispier outcome.
Fold pancake in half and slide the crepe onto a serving plate. Serve with fresh condiments and dipping sauce
Tip: To make a crispier crepe, make the batter a couple of hours in advance and refrigerate until required.
Shallot Oil
To Cook
Heat oil in a small sauce pan on high for 1 min.
Add in the sliced onion and turn down the heat to medium. Stir occasionally to cook the onion evenly.
Keep frying the onion until they turn crispy dark brown but not burnt.
Once the onion is done, remove from oil to cook down. Transfer oil onto a heat proof container.
Use when needed.
Sichuan Twice Cooked Fish
To Prep
In a bowl, combine the sliced fish and the marinade ingredients together and mix well before setting aside to marinate for approximately 15 minutes.
While the fish marinates, soak the dried chillies in boiling water until soft before draining out the water and setting aside.
In a separate bowl, pour out enough cornstarch to cover the all of the fish slices and then transfer them in to the bowl. Lightly mix the fish to coat them in the flour until they are well coated.
To Cook
In a wok or pan, heat enough oil to shallow fry the fish slices. When the oil gets hot, begin to fry the fish in batches until they are golden brown in colour. Transfer the cooked slices on to a drying rack or plate with paper towels to absorb the excess oil.
Reserve 2 tbsp of the used oil and discard the rest. Heat the oil back up and fry the broad bean paste for about a minute before adding in the fermented black beans, garlic, ginger and the chillies.
Fry the mixture until the garlic and ginger become aromatic and then add in the spring onions and garlic sprouts and continuing to cook until the garlic sprouts have become soft.
Return the fish back in to the mixture and toss to coat well in the sauce.
Remove from the heat and transfer to a plate to serve!