To Make Salad
Prepare Vietnamese Dipping Sauce and set aside.
Heat a non-stick griddle pan over medium-high heat. Place the pineapple on and allow to grill for 2 mins each side, or until caramelised. Remove from heat and allow to cool before slicing into chunks.
Cook mung bean thread as per packet instructions. Drain, then allow to cool. Use a pair of scissors to cut into smaller pieces.
In a large mixing bowl, add the white cabbage, red cabbage, carrot, mint, mung bean thread and pineapple chunks. Toss together.
Place salad onto a serving plate, then drizzle over Vietnamese Dipping Sauce and serve with lime wedges.
Vegetables
Poached Chicken Breast Salad
To Make
Mix sauce ingredients in a bowl and set aside.
Slice chicken into thin strips.
Combine chicken and vegetables on plate, and drizzle dressing over the top.
Japanese Potato Salad
To Cook
Boil potato from cold water with pinch of salt until nice and soft. Drain it and keep in the fridge.
Mix carrot, cucumber, onions and salt. Squeeze excess liquid out to make pickled vegetables.
Mix sauce ingredients in a bowl.
Combine potato, lightly pickled vegetables, ham and the sauce to serve.
Grilled Zucchini and Mayonnaise Mustard
To Cook
Preheat oven to 230°C.
Combine mayo, mustard, miso paste and teriyaki sauce in a bowl. Set aside.
Heat enough oil in a large saucepan to 185°C. Deep fry zucchini for 90 secs and transfer to a baking tray, skin-side down.
Heat 1 tbsp of oil in another pan, stir fry in other vegetables for 2-3 mins or until half cooked. Place over on top of the zucchini.
Drizzle sauce mixture over the top, and put in oven and cook for 3 mins or until the top are golden and crispy.
Remove from the oven and garnish with parsley and black sesame seed.
Vegetable Tempura
Method
Mix tempura batter ingredients in a bowl. Do not over mix, lightly bind the mixture together by tapping with whisk.
Heat oil to 175°C. Lightly coat vegetables with tempura flour mixture, then coat with batter mixture. Cook in oil until crispy and golden brown.
Rest the vegetables on paper towels to absorb excess oil.
Sprinkle pinch of curry powder and salt to serve.
Curry Yaki Udon with Vegetables
To Cook
Mix S&B Golden Curry with water in a bowl to make a curry sauce, then set a side.
Heat oil in a frying pan over medium heat, stir fry Hakubaku Udon Noodles, vegetables and curry sauce, mix well and cook through.
Season with soy sauce and serve with Japanese pickles.
Simmered Shimeji Mushrooms
To Cook
In a pan over medium heat, add in the oil and the mushrooms and cook until they have softened and browned slightly.
Add in the onions and continue to cook until the onions become translucent. Add in the water, soy sauce and mirin and bring the mixture to a boil before reducing to a simmer and allowing to cook for about 10 mins.
Remove the pan from the fire, plate and serve or store as a side dish!
Thai Green Curry Chicken
To Cook
Add the coconut milk into the pot and allow it to simmer until the oil and milk separates.
Add in the Thai Green Curry Paste and stir fry for a couple mins.
Add in the chicken thigh fillets and mix through.
Pour in water and bring to bowl over medium-high heat and then reduce to a simmer.
Add in the eggplants and kaffir lime leaves and stir through. Simmer for a couple mins until eggplant is cooked through.
Season with salt, sugar and fish sauce.
Garnish with Thai basil and chilli, then serve.
Vietnamese Rice Paper Rolls
To Prep
Place noodles in boiling water for about 3 mins. Loosen up noodles with tongs. Drain well and set aside.
Place warm water in a large bowl and stir through the coconut milk. Dip the rice paper in warm water and remove immediately. Place rice paper on a clean chopping board or plate.
Layer the tofu or meat, lettuce, cucumber, herbs, carrot, cucumber and vermicelli at the end of the rice paper closest to you, bring the end of rice paper over ingredients, then fold the two sides of the rice paper into the middle to enclose the fillings and roll up the rice paper roll tightly.
To make the sauce, place garlic, chillies and sugar in a mortar. Pound mixture into a paste. Add fish sauce, lemon/lime juice and water. Mix until the sugar is dissolved. Taste and adjust seasoning to your preference.
Serve rice paper rolls with dipping sauce and crushed peanuts.
Pineapple Fried Riceberry Rice
To Prep
Preheat oven to 120°C. Prepare a baking/roasting tray lined with baking paper or foil.
Cut the pineapple in half lengthwise. Use a knife/spoon to scoop out the fibrous core, then discard. Scoop out the remaining flesh, leaving 2cm around the edge.
Place pineapple shell open side up on the oven tray and warm through for 15-20 mins while cooking.
Cut remaining pineapple flesh into chunks.
To Cook
Heat wok on high heat. Add 2 tbsp oil and swirl around until smoking.
Add prawns and stir-fry for 1-2 mins, or until cooked. Remove from the wok and set aside.
Add onions, capsicum and garlic, and stir-fry until fragrant and slightly softened. Remove from the wok and set aside.
Add remaining oil into the wok and allow to heat up. Add half the rice, breaking any clumps with your wooden spoon/spatula. Cook for 1-2 mins, alternating between stir frying and allowing rice to sit and toast.
Add in remaining rice and repeat until rice is heated through and toasted.
Add the cooked prawns and vegetables and stir through, before mixing in the fish sauce and sriracha.
Shift the rice to one side of the wok, then pour in the eggs. Allow to cook, then scramble and stir through the fried rice.
Add in the pineapple and stir through until warm. Remove fried rice from heat.
Remove pineapple shells from the oven. Use paper towel to soak up any excess juice.
To serve, fill pineapple shells with fried rice. Garnish with coriander, chillies, spring onion, fried shallots, roasted cashews and serve with lime wedges.
Thai Beef & Riceberry Salad
To Prep
In a large mixing bowl, add the steaks. Pour over the fish sauce and pepper, then mix through. Set aside to marinate for 1 hr.
In a separate mixing bowl, whisk together the dressing ingredients until palm sugar is dissolved. Set aside.
To Cook
Heat a pan over high heat. Add steaks to the pan, cook for 4 mins or until cooked to your preference, flipping every 1 min.
Remove from pan and allow to rest for 5 mins, then slice.
In a large mixing bowl, toss together the riceberry, mixed lettuce, cucumber, cherry tomatoes, red onion, bird’s eye chillies, mint leaves, coriander leaves and Thai basil leaves.
To serve, arrange salad on a plate, then top with beef and chopped peanuts, and serve with dressing.
Vegetarian Spring Rolls
To Prep
In a large mixing bowl, mix all the filling ingredients together.
On a spring roll pastry, place a small handful of filling in the corner closest to you, then fold the pastry over the filling and roll tightly to encase the ingredients.
Deep fry at 190°C until golden brown.
Serve with sweet chilli sauce, and enjoy.