To Cook
Cut the top of each bell pepper and deseed.
Put tuna, parma ham, corn kernels, kidney beans and pistachios into a bowl. Mix in Lee Kum Kee XO sauce until well combined.
Stuff peppers with tuna filling. Serve.
Vegetables
XO Turnip Pudding
To Cook
In a pot, cook grated turnip in 150ml water for 20 mins until a little water is left. If turnip is very dry, add water.
Stir fry Chinese mushrooms, dried shrimps, Chinese sausages and preserved meat in oil until fragrant. Add ginger juice and wine, stir well. Stir into cooked turnip.
Add rice flour and seasoning mix to cooked turnip and stir well.
Put mixture into a 20cm oiled tin and steam over high heat for 1 hr. Let cool and chill in refrigerator for 2 hrs. Sprinkle with chopped Chinese parsley, spring onions and Lee Kum Kee XO Sauce.
To serve, cut into 1cm slices and pan fry in oil until golden browned or steam until heated through.
Fried Potatoes and Pork in Chicken Marinade
To Cook
Heat oil in a pan and pan fry potatoes until golden brown, stirring occasionally. Drain off most of the oil.
Add minced pork to potatoes and fry until cooked through. Stir in Lee Kum Kee Chicken Marinade and heat through.
Dish out and garnish with red chillies, parsley and mint leaves.
Stir Fried Vegetables with Fish Paste
To Cook
Bring a medium pot of water to a boil. Add green beans and cauliflower. Blanch for 1 min and then drain. Set aside.
Heat frying pan with 3 tbsp oil over medium heat. Drop 1 tbsp of fish paste at a time to the pan, until pan is full or fish paste is used up. Then flip each of the fish paste over, and apply a little pressure using the spoon, to flatten the paste.
Add in the remaining 1 tbsp of oil, and then the minced garlic. Stir fry for about 30 secs.
Add the blanched green beans and cauliflower. Stir fry for a further 30 secs. Add the oyster sauce and pepper. Stir well and serve.
Japanese Salmon Bowl
To Cook
Heat oil in a pan over medium-high heat. Season salmon fillets with salt and pepper. Place salmon skin side down and fry for 2-3 mins, or until skin is crispy. Turn over and cook for 1-2 mins, or until cooked.
In a small bowl, combine Japanese mayonnaise and sriracha.
To assemble, add cooked soba noodles into a bowl. Top with carrot, red cabbage, edamame, salmon, radishes, nori and avocado. Sprinkle with toasted black and white sesame seeds. Drizzle over sriracha mayonnaise and serve.
Pan-fried Duck Breast with Thai-style Noodles
To Cook
Mix the duck breast in 2 tbsp of the oil, sliced garlic, chilli and lemongrass and marinate for 15 minutes.
Place 2 tbsp of the oil in to a pan and cook the duck skin side down until it has become crispy. Once the skin is crispy begin searing on all sides before placing the duck in to an oven and baking for 10 minutes at 180 degrees Celsius.
Add the last of the oil in to the pan and fry the onions till they start to brown. Add the coconut milk to the pan and let the sauce reach a simmer.
When the sauce has reached a simmer, add the fish sauce, oyster sauce, tamarind and palm sugar. Stir and continue to simmer until the palm sugar has dissolved fully.
In a separate bowl, blanch the vermicelli noodles.
When the sugar has dissolved, remove the pan from the heat and add the Thai basil leaves and mix.
To serve, spoon the sauce mixture on to a plate, place the vermicelli noodles on top of the sauce, and finish with slices of the duck. Garnish with more basil and chillies.
Cantonese Stir Fried Beef
To Prep
In a small bowl, combine beef with the marinade ingredients. Stir to fully coat meat and let stand for about 10-15 mins.
In another bowl, combine the sauce ingredients. Stir until well blended and set aside.
With hands, gently squeeze meat to extract marinade. Add excess liquid into the bowl of sauce mixture (this is important as the cornstarch from the marinade will thicken the stir-fry sauce).
To Cook
In a wok or wide pan on high heat, heat 1 tbsp of oil. Add shiitake mushrooms and cook for until fragrant.
Add snow peas and baby oyster mushrooms and cook for another 10 secs. Remove from pan and keep warm.
Add 1 tbsp of oil to the pan. Add beef in a single layer and cook for about 3-4 mins per side. Do not overcrowd the pan, cook beef in batches if needed. Remove from pan and set aside.
Wipe down wok as needed. Add the remaining 1 tbsp oil. Add onions and garlic, stir until softened.
Add beef and vegetable mixture. Continue to cook, stirring occasionally, for about 2-3 mins or until heated through and coated with sauce. Serve hot with rice.
Tempura Panko Vegetables
To Make the Tentsuyu Dipping Sauce
Add kombu into a saucepan with ¾ cup water. Bring to a boil, remove from heat and add in the bonito flakes. Allow to steep for 10 mins, and then strain through a sieve.
Return this dashi stock back into the saucepan and add remaining sauce ingredients. Bring to a boil, and then remove from heat and set aside to cool.
To Cook the Tempura Vegetables
Heat oil in a saucepan or pot to 170°C.
Add panko breadcrumbs into a bowl.
In a separate mixing bowl, add flour and egg white. Slowly pour over soda water while whisking slowly until just combined with some lumps in the batter.
Dip eggplant and sweet potato slices into tempura batter and then coat in panko breadcrumbs.
Carefully drop into hot oil and fry until crispy and golden brown. Fry in batches until remaining ingredients are finished. Carefully remove and drain on paper towel.
Serve with Tentsuyu dipping sauce.
Fried Loh Shi Fun with Minced Pork
To Prep
Combine all sauce ingredients and mix well.
To Cook
In a wok, heat the oil and sauté garlic and shallots until fragrant. Add in the minced pork and ½ of sauce mixture, stir-fry until the meat is cooked.
Add in the noodles and remaining sauce, stir until well combined. Add in the bean shoots and choy sum and toss for 1-2 mins until well combined. Transfer to serving plates, garnish with spring onions, fried shallot, chilli and white pepper. Serve hot.
Stir Fried Bok Choy with Shiitake Mushrooms
To Cook
Heat oil in wok, sauté garlic until fragrant.
Add in mushrooms and bok choy, stir fry for 1 min.
Add oyster sauce, soy sauce and water, stir for 1-2 minutes or until bok choy and mushrooms are cooked. Serve.
Beef Ribs Stew (Galbi Jjim)
To Prep
Soak beef in cold water for at least 30 mins, and then drain.
To Cook
Boil a pot of water with garlic, ginger and onion. Cook meat in hot water briefly, about 5 mins. Drain meat and wash off impurities. Discard garlic, ginger and onions.
Place meat in a pot again with cold water, the water level should just cover the meat.
Bring the ribs to a boil and cook in moderate heat for about 20 mins. Take the ribs out and reserve the stock. Make a few slits in each rib meat.
Place the meat back into the stock. Pour in Obap marinade and mix well. Bring the ribs to a boil and simmer gently over low heat for at least 1½-2 hrs. Add extra water if needed.
At the last 30 mins of cooking time, add the vegetables and spring onions.
Tips
If cooking will be left unattended, use a slow cooker in Step 4.
You can also add peeled chestnuts, gingko nuts and jujube to the stew.
To rehydrate shiitake mushrooms, soak them in a bowl of cold water for at least 45 mins.
Add blended pear for extra flavour to the dish when cooking.
Vegan Buddha Bowl
To Cook
Cover tofu with paper towel to draw out excess liquid for 15 mins, and then cut into small cubes. In a medium-sized bowl, combine cornflour, pepper and salt. Heat oil in a saucepan or pot over medium-high heat. Dip tofu cubes into cornflour mixture and then carefully drop into hot oil. Once golden brown, remove from oil and place onto a plate lined with paper towel.
Combine soy sauce and sliced chillies in a small bowl and set aside.
To assemble, add cooked brown rice into a bowl. Top with carrot, grilled bok choy, cucumber, salt and pepper tofu, avocado and radish. Serve with chilli soy sauce.