To Cook
Quarter the egg plants lengthwise and cut into 6cm batons. Rub eggplants with ¼ teaspoon of salt. Pan-fry the eggplants with 3 tbsp of oil until all sides are brown. Remove from pan and drain.
Saute the shrimps with 1 tbsp of oil until half cooked. Set aside.
Saute onion and garlic with rest of oil until fragrant. Add curry powder and chili and stir evenly.
Add coconut milk and water then bring to boil. Heat until oil separates.
Add ABC Sweet Soy Sauce, kaffir lime leaves and salt to taste.
Add fried eggplants. Cook over low heat until flavors are absorbed. Add prawns and cook through. Remove from heat and serve.
Vegetables
Vietnamese Bread Roll (Banh Mi) with Crispy Roast Pork
To Prep
Combine the water, rice vinegar, sugar, and salt and stir until they have all dissolved.
Place the daikon and carrots in to a resealable jar and pour over the pickling liquid before sealing the jar and storing in a fridge for at least 1 hour.
For the pork belly, score the skin side of the pork belly at 1 cm intervals before seasoning with salt.
To Cook
Preheat an oven to 200 degrees Celsius.
Place the pork belly in to the oven and roast for 45 minutes or until the skin has turned golden and the meat has cooked through.
Remove the pork belly from the oven and let rest before slicing in to thin bite-sized pieces.
To Serve
Cut the baguettes lengthwise and spread some of the mayonnaise on to the bread before adding the pork belly, pickled vegetables and cucumbers slices.
Top with coriander, spring onions and slices of chilli.
Vegetarian Curry Udon Noodles
To Cook
Place onion, potato and carrot chunks to a pan filled with 360ml water.
Bring to boil and simmer for 20 mins or until the vegetables soften.
Add 3 blocks of curry roux and simmer for 10 mins. Continuously stirring until the curry is thick and smooth.
In a separate pan, add 400ml water and 4 tbsp of tsuyu soup stock to make the noodle soup.
Boil the udon noodles in hot water for a few minutes and drain well.
In a serving bowl, place the noodles and add the soup, then the curry sauce on top. Garnish with sliced spring onions, then add nanami togarashi and the halved boiled egg.
Salmon Sushi Cones (Temaki)
To Prep
Prepare sushi rice.
Cut nori sheets in half. Place sushi rice and desired fillings onto one side of nori.
Fold the nearest corner of the nori over the filling and start to shape.
The finished hand roll should be shaped conically to prevent any rice from falling out from the bottom.
Serve with wasabi dissolved in soy sauce.
Vegetarian Japchae
To Prep
Combine the sauce ingredients in a medium-sized bowl.
Season the sliced shiitake mushrooms with 1 tbsp of the sauce.
Prepare the sweet potato noodles as per the packet instructions and mix in 3 tbsp of the sauce.
Blanch the spinach in boiling water until it has just started to wilt before removing it from the water and shocking it with cold water to stop the cooking process.
To Cook
In a non-stick pan, stir fry the noodles over medium heat until they become translucent.
Transfer the noodles to a large mixing bowl before adding the vegetable oil to the pan and stir frying the onions.
Cook the onions until they start to become translucent, then adding the spring onions and continuing to cook for another minute.
Transfer the onions and spring onions into the mixing bowl.
Cook the carrots on the pan for about 2 minutes or until they softened and transfer them into the mixing bowl.
Finally, stir fry the marinated mushrooms in the pan for roughly 2 to 3 minutes before once again transferring them in to the mixing bowl.
Before serving, add the spinach to the mixing bowl and gently mix the all of the ingredients. Season with soy sauce or sugar to taste and serve!
Vietnamese Summer Salad
To Make Dressing
Combine all ingredients in a screw top jar and shake.
To Make Salad
Place noodles in a small heatproof bowl and cover with boiling water. Set aside for 5 mins to soften. Drain well.
Reserve 12 prawns for garnish. Roughly chop remaining prawns. Combine vermicelli, chopped prawns, snow pea sprouts, carrot, cucumber, radish, peanuts, shredded mint and coriander in a bowl.
Heat oil in a frying pan over medium high heat. Add rice paper sheets one at a time, cook until puffed and white. Drain on paper towel.
Add dressing to salad, toss gently to coat. Place rice paper sheets on a plate, fill with salad, top with reserved prawns, garnish with extra mint and coriander leaves.
Mini Japanese Pancakes
To Cook
Sift flour, baking powder, chilli powder, salt and pepper in a bowl. Lightly whisk eggs and Obento Sushi seasoning together. Make a well in the centre of the flour mixture, add eggs and seasoning; stir until smooth batter forms. Add cabbage, shallots, daikon and carrot. Stir to combine.
Heat oil in a large frypan over medium heat. Working in batches, drop ⅓ cup of batter into the pan and cook for 3-5 mins each side or until golden and cooked through.
To Serve
Top each pancake with strips of Kewpie Mayonnaise, micro herbs and serve with Obento Pickled Ginger.
Asian-style Ocean Trout Salad
To Prep
Combine the marinade ingredients together and transfer half of it in to a zip lock bag with the trout.
With the remaining marinade, add the oil, lemon juice and the soy sauce and mix to make the dressing.
To Cook
Preheat an oven to 160 degrees Celsius.
Line a baking tray with baking paper and place the trout on top. Place slices of lemon on top of the trout and then cover the baking tray with foil.
Place in the oven and bake the fish for 20 mins. Once the fish has cooked, remove from the oven and rest for 10 mins.
Cook the rice noodles in boiling water before draining and rinsing in cold water.
Toss the sliced bok choy in the dressing.
To serve, arrange the noodles and bok choy before topping with the slice of seaweed and the trout. Garnish with lemon slices, radish and sesame seeds.
Teriyaki Tofu and Broccoli Stir Fry
To Cook
Add the soy, mirin, sugar, ginger and garlic to a small saucepan and place over a medium heat. Bring to boil, reduce the heat to low and simmer to thicken slightly, approximately 6-7 mins. Taste and adjust seasoning if required. Set aside to cool slightly.
Dice the tofu into large bite-sized pieces.
Heat 2 tbsp of olive oil in a wok or fry pan over high heat until shiny. Fry the tofu in batches until golden and crisp along the edges, approximately 3-5 mins. Remove with a slotted spoon and set aside on paper towel to absorb excess oil. Return the wok or fry pan to the heat, add two shallots thinly sliced and 1 large chilli chopped.
Next add the broccoli stalks and florets with 2 tbsp of water to help steam the greens, stirring continuously until fork tender, approximately 3 mins. Add the snow peas and toss to warm through for a further 1 minute.
Return the tofu to the pan, along with remaining teriyaki sauce and stir until warmed through. Remove from the heat, add the sesame seeds and toss to combine. Divide into serving bowls, add a garnish of fresh coriander and serve with rice if preferred.
If you have a deep fryer at home – Set the fryer to 180°C and wait until hot. Lift up the basket to avoid splashing into the oil to place in diced tofu, lower the basket into the hot oil. Leave for approximately 4-5 mins or until golden and crisp along the edges. Remove from the basket and set aside on paper towel to absorb excess oil.
Okra in Nyonya Sauce
To Prep
Finely blend the Sauce ingredients altogether.
To Cook
Pour sauce mixture in a wok and stir-fry until the oil rises. Add the Seasoning ingredients and stir-fry until sauce is well mixed.
Add okra and continue stirring for 30 secs. Remove from wok and serve.
Bulgogi Beef
To Cook
Marinate beef in Ottogi Bulgogi Sauce & Marinade for at least 1 hr.
Meanwhile, place vinegar in a pan with the sugar. Bring to the boil, stirring to dissolve sugar. Reduce heat to low and simmer for 2 mins. Remove ¼ cup. Add all vegetables to the saucepan, except beetroot. Place beetroot in a bowl with reserved ¼ cup. Set aside to cool. When cool, combine all vegetables.
Pre-heat a barbecue flat plate or frying pan on medium-high heat, brush with olive oil. Cook beef for 4-5 mins on each side, or until cooked to your liking. Rest for 10 mins.
Serve beef with pickled vegetables and garnished with coriander.
Nyonya Style Chicken
To Cook
Heat 1 tbsp of oil in a frying pan over medium heat. Add onion and cook for 3-5 mins or until soft. Add 2 cloves garlic and ginger and cook for another minute. Add curry paste and cook for a further 5 mins, stirring. Add coconut milk, cook for 5 mins.
Meanwhile, season the chicken with salt and pepper. Heat 1 tbsp of olive oil in large frying pan over medium heat. Add the chicken, skin side down, and cook uncovered for 8 mins or until golden and crisp. Turnover and cook for a further 8 mins or until cooked through. Transfer to a plate, cover loosely with foil and set aside for 5 mins.
Cook the Brussels sprouts in a large saucepan of boiling water for 5 mins or until just tender. Drain well.
Heat 1 tbsp of oil in a frying pan and add 2 cloves crushed garlic and chilli flakes. Cook for 1 min, stirring until mixture is aromatic. Add the Brussels sprouts and stir to coat sprouts. Add lemon juice, stir to combine.
Serve chicken with sauce and Brussels sprouts.