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.
Vegetables
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.
Soba Noodle Salad with Quick Peanut Sesame Dressing
To Cook
Cook Hakubaku Organic Soba Noodles in rapidly boiling water for 4 mins, drain and refresh under cold water, and set aside.
Combine the dressing ingredients together in blender.
Combine the chopped vegetables and noodles in a bowl and stir to combine. Add your desired amount of dressing, divide among 3-4 small bowls and sprinkle over sesame seeds and watercress sprigs.
King Prawns in Red Curry with Pineapple
To Prep
Cut pineapple in half. Remove the flesh and cut into chunks. Reserve the pineapple for presentation.
To Cook
In a large pan, fry the TCC Premium Coconut Cream and the Valcom Red Curry Paste until fragrant and the oil separates.
Pour in the TCC Premium Coconut Milk and pineapple chunks, bring back to the boil.
Add the Squid Brand Fish Sauce and the palm sugar together with the kaffir lime leaves, chillies and king prawns.
Stir and cook until the prawns are cooked through. Remove from heat.
Microwave pineapple shells for 1 min before pouring in the curry.
Serve with white rice.
Coconut & Lime Dhal
To Cook
Heat the curry paste in a frying pan for a couple of mins, stirring.
Stir in the TCC Premium Coconut Milk.
Add the lentils, brown sugar and lime zest and juice and simmer for ten mins.
Serve with the warm roti bread and fresh coriander.