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.
Vegetables
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.
Vegan Sichuan-Style Beef Stir Fry
To Prep
Add the Shaoxing wine, sugar, light soy sauce and chilli oil into a bowl and mix to combine. Set aside.
To Cook
Heat wok over high heat until smoking. Add 1 tbsp oil, rotating the oil to coat the wok. Add in the soy beef and stir fry for 2-3 mins. Remove soy beef and set aside.
Lower heat, then add in 2 tbsp oil. Add the ginger and fry until crisp, then add the spicy bean sauce, and cook until the oil turns red.
Add the celery, carrot and soy beef, stir through, then turn the heat up to high.
Add in the sauce mix, Sichuan pepper and chilli flakes, then stir through.
Stir fry for another minute, then serve immediately with steamed rice.
Vegan Singapore Noodles
To Prep
In a small bowl, mix together the minced garlic, 2 tbsp tamari, sugar and lime juice. Taste, adjust seasoning to your taste, then set aside.
To Cook
Heat a wok on medium-high heat until smoking. Add 1 tbsp sesame oil, and tilt the sides to coat the wok.
Add in the onion and capsicum. Stir fry for 3 mins, or until onion is translucent.
Add the snow peas, remaining tamari and 2 tsp curry powder, then stir through. Stir fry for 2 mins, then remove from wok and set aside.
Add 1 tbsp sesame oil to the wok, and swirl to coat the sides. Add cooked shirataki noodles, prepared sauce and remaining curry powder. Stir fry for 1 min.
Return the vegetables to the wok and toss to coat. Cook for 1-2 mins, then remove from heat.
Garnish with spring onion, sesame seeds and dried chilli flakes, then serve.
Vegan Sweet & Sour Pork
To Cook
Add soy meat into a bowl, then add the cornflour, thoroughly coating the soy meat.
Shake off excess, then deep-fry at 190°C until crisp and golden-brown. Drain on paper towel and set aside.
Add the sweet and sour sauce ingredients in a pot, stir to combine, then bring to a boil.
Add the capsicum, tomato and pineapple, and stir fry until slightly softened.
Add in the soy meat, stir through to coat in the sauce.
Serve immediately with steamed rice.
Vegan San Choy Bow
To Prep
Add the hoisin sauce, soy sauce, Shaoxing wine and chopped chilli in a bowl, and mix well.
Add in the soy mince, stir to coat in sauce and set aside.
To Cook
Heat a wok over high heat until smoking. Add oil, and swirl to coat the sides.
Add the spring onion and cook for 1 min.
Add the marinated soy mince, and stir fry for 5 mins. Add water chestnuts and water, and cook for 1 min.
Add cooked vermicelli into a cos lettuce cup. Top with cooked mince, then garnish with bean sprouts, snow peas and chilli thread. Serve with Sriracha.