To Cook
Heat a non-stick pan on medium heat, sear eggplant in a single layer, 3 mins on each side until cooked through. Set aside.
Add 4 tbsp oil and fry shallots, garlic, ginger and lemongrass until caramelised.
Add galangal, chilli and turmeric powder, kaffir lime leaves, ABC Sweet Soy Sauce Kecap Manis, water and tamarind, bring to a boil. Add eggplant and simmer for 5 mins until sauce thickens. Set aside.
Heat another pan with 5 tbsp oil over high heat. Season fish with salt and pepper, pan fry for about 4 mins each side, skin side down first.
To serve, place fish on a plate and pour eggplant sauce over the fish. Serve with steamed rice.
Vegetables
Thai Lettuce Cups (Larb Gai)
To Prep
Combine the sauce ingredients in a small bowl. Mix well and set aside.
To Cook
In a frying pan, heat cooking oil on medium high. Add in the spices and stir for 1 min or until fragrant.
Add in the chicken mince and stir fry for about 5 mins or until cooked. Remove from heat.
Stir in the prepared sauce mixture with the chicken. Add in the onion, mint and coriander, and stir to combine.
Serve chicken mince in cos lettuce and garnish with chillies, coriander, mint and lime.
Vegetarian Udon Noodle Soup
To Cook Eggs
Bring water to boil in a pot, place in the eggs and boil for 6 mins. Remove from heat and place in an ice bath. Set aside.
To Cook Noodles
Boil 1.5L of water in a pot, add in miso paste and ginger, and simmer for 5 mins.
Add in the udon noodles and simmer for 2 mins.
Add in the bok choy, then remove pot from heat.
Add in the soy sauce and sesame oil.
Peel eggs, and then slice in half.
To serve, add cooked noodles into 2 bowls and ladle over soup. Top with bok choy, egg, and garnish with spring onions and sesame seeds.
Rice Cooker Japanese Pork Stew
To Cook
Add oil into rice cooker bowl and heat oil using any cooking setting.
Once oil has come to temperature, add pork and stir fry for 1-2 mins. Add in carrot, potato and onion, and cook for another 1-2 mins.
Pour over water, soy sauce, sake, mirin and sugar, and stir to combine.
Close lid and use congee/soup setting to cook.
Once rice cooker timer finishes, scoop out into bowls to serve.
Stir-Fried Thai Lamb (Kae Pad Prik Pon Kratiem Prik Thai)
To Cook
Heat oil over medium heat. Add garlic, coriander roots and ground white pepper and stir-fry for 1 min.
Turn to high heat, add sliced lamb and stir-fry for 2 mins.
Add Squid Brand Fish Sauce, sugar, oyster sauce and dried chilli flakes. Stir through to mix well and further cook for another 3 mins.
Remove from heat and garnish with coriander.
5 Ingredient Salmon Soba Noodle Salad
To Prep
Wash salmon fillets and pat dry with paper towel.
Season with shichimi togarashi on both sides.
To Cook
Heat a non-stick frying pan over medium heat.
Pan fry salmon fillets 2-3 mins on each side, or until skin is crispy and flesh is cooked to your preference.
Remove from pan and allow to rest.
Combine cooked soba noodles, salad mix and yuzu dressing.
To plate, place soba noodle salad on a plate or in a bowl. Place salmon fillet on top and sprinkle over some extra shichimi togarashi.
5 Ingredient Kimchi Pork Rice
To Cook
Add rice into the rice cooker and pour over water.
Add chicken powder and stir to dissolve, then add pork belly and kimchi.
Cook the rice according to the manufacturer’s instructions of your rice cooker.
Once cooked, fluff up with a fork or spoon.
To serve, portion rice into a bowl and top with extra kimchi.
Mongolian Lamb
To Cook
Heat oil in a wok. Add onions and stir-fry for 1 min.
Add lamb and stir-fry for 4 mins or until done.
Add ready sauce and other vegetables. Stir-fry for 1 min or until sauce thickens.
Serve this Mongolian Lamb with rice or noodles.
Thai Green Curry Paste
To Make Paste
Using a mortar and pestle, grind the toasted cumin seeds, coriander seeds and white peppercorns into a fine powder. Place in a bowl and set aside.
With a mortar and pestle, roughly pound the green chillies and salt, then add in the Thai basil leaves and pound until fine. Add in some ground spice powder to absorb excess moisture.
Add in the galangal, coriander roots, lemongrass and kaffir lime leaves, pound well.
Throw in the chopped shallots, garlic and remaining dry spices and pound until it turns into a fine paste.
Add in the shrimp paste and pound until well mixed.
Yellow Prawn Curry (Gang Leung Goong Now Mai Farang)
To Cook
Heat oil over medium heat, add Valcom Yellow Curry Paste and stir-fry for 1 min or until oil appears.
Slowly add half of Valcom Premium Coconut Milk and cook for 1 min, stirring frequently.
Add prawns and cook for 1 min, then add the remaining Valcom Premium Coconut Milk and water. Bring to boil.
Once boiled, add asparagus, Squid Brand Fish Sauce and sugar, turn heat up to boil for 3 mins. Add fresh lime juice and stir through.
Garnish with coriander and serve hot.
Indonesian Grilled Beef
To Prep
Mix all sauce ingredients in a bowl and allow to sit for 10 mins.
To Cook
Heat skillet with a little oil over high heat. Season beef with salt & pepper. Pan sear beef for 4-5 mins on each side. Remove and set aside, covered.
Reheat pan over medium heat and stir-fry the sauce until fragrant, about 5 mins. Add ABC Sweet Soy Sauce Kecap Manis, season with salt.
Slice beef sirloin. Serve over a bed of steamed rice with broccolini and carrots. Drizzle sauce over beef slices and garnish with fried shallots.
Yellow Curry Chee Cheong Fun
To Cook
Prepare steamer basket, steam rice rolls over medium heat for 10 mins.
In the last 2 mins add string less beans alongside rice rolls. Steam until tender.
Meanwhile, heat the oil in a pot over medium-high heat.
Add the onion and cook, stirring, for 2 mins or until onion softens. Add Valcom Yellow Curry Paste. Gently stir fry until fragrant.
Add coconut milk and chicken stock. Bring to a simmer, add fishcake tofu and pork meatballs.
Remove from heat after pork meatballs and fishcake tofu are cooked through.
Remove steamed rice rolls and cut into bite sized pieces.
Place cut rice rolls on individual serving bowls.
Place fishcake tofu, pork meatballs, fried pork rolls and steamed beans on rice rolls.
Ladle curry gravy in bowl and garnish with toasted sesame seeds and spring onion.
For a spicy kick, add freshly cut chillies.