To Cook
In a pot of boiling water, add pinch of salt and drizzle some oil, blanch the cos lettuce for 1 min. Remove and drain well. Arrange on a serving plate.
Heat some oil in a wok, sauté the garlic until fragrant, then add in the minced pork and stir fry until cooked.
Add the chilli, mushroom and preserved radish, stir for 1-2 mins or until mushrooms are cooked. Do a taste test and add more salt if needed.
Pour the stir fried minced meat over the vegetable, serve.
Vegetables
Green Chicken Curry (Gang Kheaw Waan Gai)
To Cook
Heat oil over medium heat, add Valcom Green Curry Paste and stir-fry for 1 min or until oil appears.
Add half of Valcom Premium Coconut Milk and cook for 1 min, stirring frequently.
Add chicken and cook for 1 min, then add carrot and eggplant and cook for another 2 mins.
Pour in remaining Valcom Premium Coconut Milk, sugar and Squid Brand Fish Sauce and bring to boil for 3 mins.
Once boiled, add in sliced chillies and basil leaves, stir through.
Garnish with basil leaves and serve hot.
Thai Green Curry Grilled Beef (Nur Yang Kab Sauce Gang Kheaw Waan)
To Cook
Combine fish sauce and ground black pepper in a large ceramic bowl. Add beef steak. Turn to coat in marinade and set aside for 5 mins.
Heat a barbecue hotplate or chargrill pan on medium-high heat. Cook marinated beef for 2-3 mins per side until lightly charred or tender, then allow to rest.
Heat oil over medium heat in a frying pan, stir-fry green curry paste, carrot and green beans for 2 mins.
Add coconut milk, water, sugar and fish sauce and bring to a boil. Once boiled, reduce to a simmer for 3 mins.
Add basil leaves and stir through. Pour sauce over beef to serve.
Easy Sushi Roll
To Prepare
Rinse rice until water runs clear, then drain well in a colander/sieve.
Place rice and water in a pot and bring to a boil, give a quick stir and then turn down the heat to the lowest possible and let it cook by absorption for 10 mins. Remove pot from heat, cover with a lid and let it stand for 10 mins.
When the rice is slightly cool, use a pair of chopsticks to gently fluff up the rice while stirring in the sushi seasoning. Let the rice cool before assembling the sushi.
To Assemble
Place a nori sheet onto the mat.
With damp hands, spread ¾ cup rice over the nori sheet, spreading it to the left, bottom and right edges of the sheet, leaving a 2cm gap of nori at the top.
Place sushi fillings of choice in the middle of the rice, horizontally.
Using the mat as a guide, bring the bottom of the nori sheet to the top edge where the rice ends and press firmly, and give it a slight roll to the top to enable the nori to seal itself.
Repeat with the other remaining nori sheet and ingredients.
Cut into 1.5cm slices and serve with Obento Sushi & Sashimi Soy Sauce and S&B wasabi.
Potato Pancake (Gamjajeon)
To Make the Batter
Cut the peeled potato into more manageable pieces and blend the pieces using a mixer or a blender.
Remove any excess water from the potato and set it aside for a few minutes, keeping both the water and potato.
Cut the peeled onion into more manageable pieces and blend.
Combine the blended potato and blended onion into a bowl and add a sprinkle of salt.
Use the drained potato water from earlier and add it to the potato and onion mixture, ensuring that the new mixture is combined well.
To Cook
Put a pan on high heat and add oil.
When the pan feels hot enough, place a ball of mixture into the pan and quickly flatten out the batter on the pan. Turn the heat down to medium.
Before one side is fully cooked, throw a preferential amount of chilli slices into the pancake.
Flip the pancake.
Remove the pancake when the consistency is right for you.
Finish cooking the remaining mixture.
Plate up and serve with the homemade Korean pancake sauce.
Stir Fried Clams with Ginger
To Prep
In a large container, combine the clams, 1 tbsp of salt and enough water to cover the clams.
Let the clams soak in the water for at least 2 hours before draining them and rinsing them.
After the clams have been rinsed, boil some water and pour them over the clams to open them slightly so that they release any of the dirt within them.
To Cook
In a large pan or wok, heat up about 2 tbsp of oil and stir-fry the ginger, chilli, garlic and white parts of the spring onions until they become fragrant.
Add the clams in to the frying pan and season with the salt and Shaoxing wine before tossing the clams until all of the ingredients have combined.
After the ingredients have been thoroughly combined, remove the clams from the pan and serve garnished with the rest of the spring onions.
Sichuan Seafood Noodles
To Prep
In a small bowl, combine the Chilli Sauce ingredients and mix well. Cover with a wrap and set aside.
To Cook
Heat the oil in a pot, sauté garlic until fragrant, then add in the chilli bean paste, pickled vegetables, soy sauce and sugar. Stir for 1-2 mins until fragrant.
Pour in the soup and bring to boil.
Add in the seafood and cook until done. When the seafood are almost done, add in the enoki mushrooms. Turn off the heat.
Boil water in another pot and cook the noodles according to packet instructions. When the noodles are almost done, add in the chrysanthemum garlands. When everything is cooked, remove and drain well.
To Serve
Place noodles into serving bowl and arrange the vegetables and seafood on top. Ladle in the soup and serve with chilli sauce added to the bowl or at the side.
Hainanese Chicken Rice Balls
To Make the Sauces
In a blender or a pestle and mortar, grind the garlic chilli sauce ingredients together to make the sauce.
Clean the blender or pestle and mortar and then repeat with the ginger sauce ingredients. Store both and set aside.
To Prepare the Chicken
Season the entire chicken with the salt. Stuff with the spring onion, garlic and ginger and lower in to a large pot.
Cover the chicken with water and heat over a medium-high heat until the water begins to boil.
Lower the heat and allow the chicken to simmer for 10-15 mins before turning off the heat, covering with a lid and letting sit in the broth for another 25 mins while preparing the rice.
To Prepare the Rice
Heat oil in a pan and add the garlic. Saute until the garlic becomes aromatic before adding in the rice and mixing to coat all of the grains.
Remove the pan from the heat and transfer the rice in to a rice cooker. Add in the stock from the chicken, salt and pandan leaves and let cook.
When the rice has cooked, use a rice spoon to fluff up and scoop out a serving. Roll the rice in to a ball and set aside while you make the rest of the rice balls.
To Serve the Chicken
Remove the chicken from the stock and cut in to serving sized pieces. Transfer on to a plate along with the rice balls and garnish with the items of your choice.
Finish with a side serving of the sauces and top the chicken pieces with a sprinkling of light soy sauce mixed with sesame oil.
Green Curry with Lamb (Gaeng Keo Wan Gae)
To Cook
Heat ½ cup coconut milk in a wok over medium heat. Add lamb and stir-fry until cooked. Transfer lamb to a saucepan with 1½ cup of coconut milk and 1½ cup of water. Bring to the boil and then simmer until the meat is tender.
Heat oil in a wok over low heat. Add Valcom Green Curry Paste and stir-fry until fragrant. Add the rest of the coconut milk and keep stirring until oil appears.
Add curry mixture into the saucepan, turn up the heat to medium, and bring to the boil. Add fish sauce, sugar, eggplants and Valcom Kaffir Lime Leaves, and simmer until well cooked. Garnish with basil leaves and red chilli before removing from heat.
Thai Beef Salad with Red Curry
To Prep
Marinate beef steak in oil, lemongrass, curry paste, and a pinch of pepper and salt.
Set aside to marinate for 30 mins.
To Cook
Heat a pan over medium high heat. Sear beef steak to medium rare or according to your preference. Put it aside.
Mix sugar, lime juice, fish sauce and chillies in a large bowl.
Add the thinly sliced beef into the bowl and mix with other salad ingredients and dressing.
Season to your personal preference. Serve immediately.
Thai Poached Fish in Red Curry
To Cook
Mix juice, sugar and lime zest in a bowl. Finely chop root and stem of coriander, and roughly chop the leaves. Add kaffir lime leaves, cucumber and coriander to lime juice mix. Set aside.
Heat up coconut milk and lemongrass in a wok and bring to a boil over medium-high heat. Add the fish fillets, cover the lid and lower the heat to simmer. Allow it to cook for 10 mins or until cooked through.
Remove fish from wok and dispose lemongrass. Mix curry paste and fish sauce with coconut milk and cook for 1-2 mins.
Serve curry sauce in the base of serving bowls, top fish with cucumber mixture and embellish with fresh ginger.
Steamed Fish Fillet with Fragrant Preserved Mustard
To Prep
In a bowl, mix the fish fillets with the cooking wine, set aside.
To Cook
Heat some oil in a wok, add in the minced meat and stir fry until the meat changes colour.
Add in the preserved mustard and stir for another 1-2 mins until the meat is cooked. Turn off the heat and set aside.
Prepare a steamer with boiling water. Arrange the fish fillets onto a serving plate, top with the meat mixture. Place the plate of fish in the steamer and steam on medium high heat for 3-5 mins or until the fish is cooked.
Remove from heat and garnish with coriander. Serve immediately.