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.
Vegetables
Korean Traditional Dumpling Soup (Manduguk)
To Prep
Combine flour, salt and water in a stand mixer bowl using your hands and knead for a few mins to form a semi-smooth dough. Cover in cling wrap and rest for 15 mins.
Mix all the dumpling filling ingredients in a bowl until well combined and set aside.
Knead the dough using the stand mixer on medium speed for 7 mins.
Roll the dough into a sausage shape about 2.5 cm in diameter and cut into 16 equal portions.
On a floured bench, press the dough flat and use a rolling pin to make large round wrappers.
Make the dumplings by holding a wrapper in hand and adding about 2½ tbsp of the filling into the middle before firmly crimping the wrappers closed. Use a little water to assist the seal if needed. Continue until all dumplings have been made and set aside.
To Cook
Make the dashi stock by boiling 1.5L of water with the kombu and dried anchovies.
Place the anchovies in an enclosed strainer to keep the dashi clean.
Boil for 10 mins, remove the kombu, boil for 10 more mins.
Then, remove the anchovies with strainer.
Add the soy sauce, garlic and dumplings to the dashi.
Cover and boil about 8 mins until the dumplings are fully cooked. Lightly pan fry the egg whites and yolks separately into thin sheets with a drizzle of sesame oil.
Slice finely and set aside.
Drizzle the beaten egg into the soup in thin ribbons, add the sesame oil and spring onions and cook for about 1 min.
Divide and serve in bowls garnished with finely sliced nori, sliced spring onions, thinly sliced fried egg white, yolks and sesame seeds. Add ground black pepper to taste.
Serve and enjoy!
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.
Prawn (Ebi) Tempura Somen
To Prep
In a small bowl, combine Obento Mirin Seasoning, Lee Kum Kee Premium Soy Sauce, Obento Rice Wine Vinegar, Yeo’s Sesame Oil and sugar. Stir until sugar is dissolved. Set aside.
To Cook
Cook somen noodles in a pot of boiling water for 2 mins, then rinse under cold water.
Heat vegetable oil in a large saucepan to 180°C.
Combine cornflour and plain flour in a bowl, then lightly whisk together with soda water until just combined, being careful not to over mix.
Pat dry the prawns gently with a paper towel before coating them in the tempura batter. Lower the prawns one at a time into oil and cook for approximately 3-4 mins.
Add the noodles, edamame beans, cucumber and daikon to a large bowl, then pour in half of the dressing mix gently until all ingredients are coated.
Divide the noodles between 2 bowls and top with tempura prawns, drizzle over additional dressing if required, then garnish with shredded nori, toasted sesame seeds and some shichimi togorashi to finish.
Serve immediately.
Thai Duck & Dragon Fruit Salad
To Prep
Heat the oven and an oven tray to 200°C.
Dust the duck breasts with salt and pepper on both sides.
To Cook
Add the duck, skin-side down to a non stick pan (no oil). Cook from cold for 4 to 5 mins.
As the heat rises, the fat will render, making the skin crispy. By now the pan is at a medium to hot temperature.
Seal the duck on all sides in the hot pan then place skin-side down on the heated oven tray.
Squeeze a little orange juice onto the upturned meat (not the skin) and return the tray and duck breasts to the oven to finish cooking (6 to 8 mins).
Prepare the dressing by first combining fish sauce, rice vinegar, orange juice and soy sauce with the palm sugar and mix until sugar is dissolved.
Add sesame oil, crushed garlic and grated ginger, mix well, then set aside.
In a large bowl, combine coriander, oak leaf lettuce and watercress with onion. Drizzle with dressing and toss well to cover.
Combine dragon fruit and orange into the bowl to coat and divide the mixture between two bowls for serving.
Remove the duck breast from the oven, place on a cutting board skin-side up and allow to rest for a few mins. The duck is ready when it’s slightly resistant but springy when pressed.
While the duck is resting, scoop the contents of one dragon fruit, and blend with a teaspoon of cane sugar on high to make your smoothie. Pour into glasses and serve with fresh mint to garnish.
Slice the duck into thick pieces so they remain juicy and serve on top of the dragon fruit, orange, coriander and lettuce mix.
Garnish with chopped peanuts and a further drizzle of the dressing. Serve immediately and enjoy.
Vietnamese Chicken with Coconut (Ga Dua)
To Cook
Add chicken, ginger, lemongrass and TCC Coconut Milk into a pot, then simmer on low to medium heat for 10 mins. Remove from heat and set pan aside with contents to steep.
Soak vermicelli in a bowl with boiling water until soft (about 5 mins).
Drain and rinse in cold water to cool the noodles. Once cool, leave in colander to drain well.
In a small mixing bowl, combine water, fish sauce, lime juice, rice vinegar and palm sugar. Mix until sugar is dissolved.
Add chillies, lemongrass and garlic, mix well and set aside.
Add carrot and cucumber to vermicelli and arrange on serving plates neatly.
Mix Vietnamese mint, mint, peanuts and lettuce together and arrange onto serving plates.
Remove chicken from pot, then slice into thick slices and place on lettuce and mint mix.
Drizzle sauce liberally over lettuce and mint mix and vermicelli.
Top with fried shallots, mint, crushed peanuts and chillies. Serve immediately and enjoy!
Sweet Pepper Rainbow Steak
To Prep
Combine the sauce ingredients and set aside.
Heat oil to deep fry in a saucepan or pot. Add the wonton strips, fry until golden, then set aside.
To Cook
Heat a little oil in a wok, add the garlic and fry until fragrant.
Add the vegetables, stir fry until just cooked through, remove from the wok and set aside.
Season steak with black pepper.
Add a little oil, sizzle the steak in small batches until browned. Remove from the wok and set aside.
Return the vegetables to the wok, add sauce and simmer until thickened.
Add steak and stir through to warm the meat.
Serve with steamed rice, topped with fried wonton.
Fried Vermicelli Noodles
To Prep
Soak dried vermicelli noodles in warm water to soften.
Marinate prawns in oyster sauce and light soy sauce with a dash of pepper.
Peel and chop the garlic, and set aside.
To Cook
In a wok or saucepan, add oil then fry and scramble 2 eggs. Set aside.
Add a little bit more oil, half the chopped garlic and fry marinated prawns.
Mix together oyster sauce, sesame oil, light and dark soy sauces together with water.
Drain water from softened noodles and add the sauce mixture. Toss noodles in seasoning to evenly coat them.
Using the same wok or saucepan, add more oil and stir fry garlic until golden.
Add seasoned noodles and toss for 3-5 mins until cooked. Add pepper to taste.
To plate up, first place noodles on bowl. Top with scrambled eggs and prawns.
Garnish with fried shallots and chopped up spring onion before serving.
Sichuan Chilli Fish
To Prep
In a large pot add the rice and water. Simmer on stove top for 12 mins until cooked. Leave covered until serving, then fluff with a fork.
While the rice is cooking, cut the fish into similar sized chunks. Lightly coat in cornflour and set aside.
Finely slice the spring onions and long red chilli into strands.
To Cook
Heat the vegetable oil in a work on medium/high heat. Once hot, cook the fish in 2 batches (approximately 3 mins each batch), until crispy. Remove from work and set aside.
Pour out half of the oil, then add the dried chillies, cook for 1 min and remove from the oil.
Add garlic cloves and half of the Sichuan peppercorns, stir until fragrant.
Return the fish to the wok, then add soy, Shaoxing wine, vinegar and chilli oil. Toss gently to combine.
Remove from wok, then sprinkle on remaining Sichuan peppercorns and top with finely sliced spring onion and red chilli.
Serve immediately with rice to enjoy the crispy coating.
Traditional Indonesian Salad (Gado-Gado)
To Cook
In a small pot over low heat, combine all sauce ingredients.
Stir until well combined and peanut sauce mixture is smooth.
Marinate tofu squares in peanut sauce for 30 mins.
Meanwhile, prepare all vegetables and assemble them in a salad bowl.
Grill tofu squares on medium heat on a hot grill until golden brown and cooked through.
Cut tofu squares into triangles and place alongside prepared vegetables in salad bowl.
Garnish with coriander, sesame seeds and crushed peanuts.
Serve Gado-Gado with a generous serving of peanut sauce.
Watermelon and Prawn Salad with Thai Dressing
To Cook
Roast pine nuts in pan until golden. Set aside.
Combine dressing ingredients in a jar. Taste for balance, then set aside.
Place watermelon in a large bowl with fried shallots, snow peas and mint leaves.
Shake sauce, then dress salad and lightly mix.
Scatter with pine nuts and fried onion flakes.
Decorate with extra prawns (optional) and serve immediately.