Discover the authentic in Asian cuisine food
To Prep
Mix all marinade ingredients in a large bowl. Add eggplant and zucchini, marinate for 1 hr.
Mix dipping sauce ingredients in another bowl. Set aside.
Thread the vegetables onto skewers until all vegetables have been used.
To Cook
Brush some oil on a hot griddle pan or barbeque, cook the skewers, basting occasionally.
Serve with dipping sauce and some crushed peanuts.
To Prep
Set up a food processor with the grating attachment. Alternatively, you can use a box grater.
Remove cauliflower florets from the stalk and cut into chunks.
Process or grate cauliflower until small rice-sized pieces.
To Cook
Heat up the sesame oil in a wok over medium-high heat.
Add the garlic and stir fry until fragrant.
Add the processed cauliflower and cook for 2 mins or until almost cooked.
Add in the carrots and shelled peas and cook until cooked through.
Remove from heat and season with soy sauce, salt and pepper to taste.
Scoop the cauliflower rice into a bowl and serve with sliced spring onion and chilli.
To Prep
In a bowl, add in all Pork Marinade ingredients and mix well.
To Cook
To cook noodles, place rice noodles in a bowl. Pour boiling water to cover noodles. Let noodles sit for 3-4 minutes. Drain well and set aside.
To cook pork, grill over non-stick frying pan until golden brown.
In a serving bowl, assemble noodles, herbs, vegetables, pork, peanuts and fried shallots. Garnish with chilli and serve with Vietnamese dipping sauce.
To Prep
Cut off both ends of cucumbers and cut into 7-10cm sections. Place in a large bowl.
In a medium size pot, add in the water and salt, bring to boil. Turn off the heat and pour over the cucumbers. Use a bowl or plate to weigh them down to keep them submerged. Let sit for 1-2 hrs until bendable.
Drain the cucumbers and cut one end into quarters (like a cross), leaving 2-3cm intact on the other end.
In another bowl, combine the Stuffing ingredients and mix well.
Insert the stuffing into the cucumbers and keep in an airtight container at room temperature for 1 day. Serve immediately or let pickle in the fridge for 2-3 days, or up to 2 weeks.
To Cook
Turn on the saucepan to a medium heat. Add 2 cups of sugar into the pan, then add ½ cup of fish sauce. Stir through to melt the sugar. This is a dish about balance so taste as you go. Careful as the caramel gets very hot. Melt it down and cook until it intensifies. Taste when it cools down a bit and add more fish sauce to taste.
Next add 3 star anise, 1 stick of cinnamon, 1 bird’s eye chilli cut in half length ways, 1 shallot sliced thinly. Mix altogether and cook until sauce thickens out, sugar is completely melted and it develops a deeper colour. This will take about 10-15 mins on a medium heat.
Let cool then strain off the fish sauce caramel to remove all of the aromatics. Add the juice of 1 lime and set aside.
Heat a fry pan with olive oil. While the pan is heating chop 1 large bunch of broccolini in half. Place into the pan and fry quickly. At the end add sugar snap peas that have been cut into thirds to warm them through.
Take the pan off the heat and coat with 2 or 3 tbsp of the Fish Sauce Caramel. Mix this through so it is shiny and coated with the sauce. Add more as needed.
Plate into a large bowl and add a light drizzle on top for garnish. Chop 1 long chilli diagonally and a sprinkle of fried shallots for garnish. Enjoy!
To Cook
In a frying pan, add in the spam slices and pan-fry until crispy. Remove and set aside.
In a medium pot, bring the chicken broth to boil. Add in the macaroni, frozen vegetables and spam. Cook until all ingredients are heated and cooked.
Add in the soy sauce, salt, black pepper and sesame oil.
Ladle the macaroni soup into a serving bowl and place an egg on top. Garnish with coriander leaves and serve hot.
To Prep
Mix plain flour, baking powder, egg white and soda water to prepare tempura batter.
To Cook
Heat vegetable oil to 175°C.
Coat each slice of fish with tempura batter, deep fry each piece for approximately 6 mins or until cooked and batter turns crispy and brown. Set aside.
Combine Wafu Curry ingredients in a pot, boil until curry blocks are dissolved and turn off the heat. Put vegetables in the pot and mix well.
Arrange fish tempura on a serving plate, pour the cooked sauce over the fish. Garnish with spring onions and black sesame seeds.
To Cook Pork
In a bowl, add in all Pork Marinade ingredients and mix well.
Heat oil in a non-stick frying pan, grill until golden brown.
To Make Rice Paper Rolls
Place noodles in boiling water for 2 minutes until noodles are soft, drain well.
Place warm water in a dipping bowl. Dip rice paper in warm water to ensure the whole sheet is wet. Remove immediately and place on a flat surface.
Layer pork, herbs, carrot, cucumber, lettuce, rice vermicelli on the edge closest to you and then slowly bring the end over the ingredients. Fold the two sides into the middle to enclose the fillings. Then roll up rice paper tightly around ingredients. Serve with Vietnamese dipping sauce.
To Prep
In a mixing bowl, mix concentrated tamarind sauce, lime juice, fish sauce, and palm sugar. Mix well until the palm sugar is completely dissolved.
Add chopped bird’s eye chillies and chilli powder into the mixing bowl. Mix well and add more chilli to adjust spiciness.
Add chopped raw mango and chopped shallots into the mixing bowl and mix well.
Add mashed dried shrimp into the mixing bowl and mix well.
Add cashew nuts and crispy bait into the mixing bowl and mix.
Transfer the mango salad to the serving plate. Serve.
To Prep
While the perilla leaves are drying, combine the remaining ingredients in a bowl and mix well.
In a plate or container, spread the mixture on every 2 leaves. Serve immediately or keep in the fridge.
To Prep
Combine minced pork with cornflour and water. Mix well and set aside to marinade for 10 mins.
In a bowl, add the sauce ingredients, mix well and set aside.
To Cook
In a wok, heat oil and sauté minced cloves and shallots until fragrant, then add the minced pork and stir-fry until the meat turns white.
Add the mushrooms to stir-fry for 2-3 mins, then add the sauce mixture. Stir to combine and bring to boil, then lower the heat to simmer for 10 mins. Add water if it gets too dry and adjust seasoning to taste. Turn off the heat and keep warm, covered.
To Serve
In a serving bowl, place some noodles and in the sauce ingredients for noodles. Toss and mix well. Top with 2-3 tbsp of minced meat and some gravy, choy sum and fish balls. Garnish with chopped spring onions, fried shallots, chilli and white pepper. Serve hot.
To Make the Paste
Pound dried chillies, roughly chopped garlic, shallots and salt using a pestle and mortar.
After pounding for a while, add shrimp paste and continue grinding.
When these ingredients start to combine, add roughly chopped raw prawns and pound into a paste. Set aside.
To Cook the Soup
Heat 5 cups of water over medium-high heat in a large pot. Add the paste when the water boils and stir well.
Add chopped wombok and long green beans.
When the vegetables are cooked, add palm sugar, fish sauce and tamarind juice. Stir well.
Add peeled and deveined prawns into the pot.
Remove the pot from heat when the prawns are cooked.
Transfer the soup into serving bowl and serve. Serve with cooked jasmine rice.
