To Cook
Cut tofu into ½ – ¾ inch thick. In the frying pan, put 1 tablespoon of frying oil in high heat and put the tofu in.
Pour 1 sachet of Lee Kum Kee Teriyaki Sauce and turn to boil and turn down to low heat until the teriyaki sauce well absorbed into the tofu. Put aside.
Blanch the broccolini and snow peas sprout. Mix the soy sauce, oyster sauce, sugar and sesame oil for the vegetable sauce.
Prepare the teriyaki tofu on the plate and add the blanched greens and pour the sauce over the vegetables.
Drizzle with sesame seeds.
Vegetables
Sizzling Ginger Pork
To Prep
Chop ingredients. Hint: Half freeze the pork fillet for easy slicing!
Mix sauce in a bowl.
To Cook
Heat a wok over high heat.
Add the oil and stir fry the ginger, garlic, chillies and onion for 1 min.
Add the pork and stir fry for 2 mins.
Stir in the garlic shoots, pepper, sauces and stock and stir fry until all ingredients are cooked.
Sprinkle the spring onion over and toss for 1 min.
Gangnam Wagyu Beef Bulgogi
To Cook
Whisk the garlic, ginger, 1 tsp sesame oil, soy sauce, and honey in a small bowl. Set aside.
Heat the remaining 1 tsp of sesame oil in a large sauté pan over medium heat.
Once heated, add the onion and sprinkle with salt. Cook for 4-5 mins until softened.
Add the wagyu beef to the pan. Use a spatula or wooden spoon to break up the meat into small chunks.
Add soy sauce mixture to the pan. Stir to incorporate.
Turn the heat up to medium-high. Add capsicum and cook for 5-7 mins until the meat is cooked through.
Serve with warm rice in a bowl and finish off with a sprinkle of sesame seeds.
Perfectly Timed Asian Noodles
To Cook
Lightly season the beef with ground pepper and set aside.
In a jug, mix together the sweet soy sauce, oyster sauce, soy sauce, ginger and chilli. Set aside.
In a separate bowl, cover the udon noodles with boiling water and set aside. Remember to drain after 3-4 mins.
Heat oil in a wok or large pan.
Stir fry beef in batches ensuring that the meat sizzles when placed in the wok. Remove each batch and set aside on a plate loosely covered with foil to rest.
Add the garlic and mushroom to the wok and stir fry until the mushroom starts to brown in colour.
Add the remaining vegetables and cashews to the wok and stir fry for about 2-3 mins.
Reduce the heat of the wok slightly.
Add the noodles and sauce mixture to the wok, toss through until all the noodles are coated. (Rinse the noodles in hot water before adding if required.)
Finally, add the beef back to the wok and toss through.
Bow to the awaiting crowd before serving.
Sticky Beef Stir-Fry
To Cook
Heat a frypan over medium heat and spray with oil.
Cook garlic for 1-2 mins until lightly golden and set aside.
Add beef and stir-fry for 5 mins until browned. Add pineapple juice, oyster sauce and mirin. Simmer and stir often for 10 mins or until sauce reduces and the mixture is dark, golden and sticky.
Add beans and stir often for 1-2 mins.
Stir through coriander and mint, sprinkle with chilli and garlic and serve with rice/noodles.
Sashimi Poke Bowl
To Cook
Combine the grated ginger, soy sauce, rice wine vinegar and sesame oil in a bowl
Remove skin from salmon. Cut salmon and tuna into bite-size cubes, and add to marinade mixture. This can be left to marinate for longer if desired, or just until everything else is prepped.
Put edamame beans into a bowl and add boiling water. Let it sit for 5 mins, then drain and add to pokē bowl.
Assemble bowl with rice as the base and all other ingredients as toppings.
Quantities can be adjusted as desired.
Prawn Omelette with Bean Sprout Salad
Salad
Place salad ingredients in a bowl. Whisk the dressing ingredients together until the sugar is dissolved, then pour over salad. Toss to combine.
Omelette
Place prawns and rice flour in a plastic zip-lock bag. Season. Shake to coat the prawns.
Combine the eggs, spring onion, sugar and fish sauce by whisking the ingredients.
Heat oil on a medium-high heat. Add prawns and fry until almost cooked. Reduce heat slightly and add egg mixture. Cook for a few minutes until the edges are firm and the center is almost set, then fold the omelette over. Cook for another minute or so. Cut into slices.
To serve
Place salad on plates. Top with warm omelette slices.
Drizzle with a little Lee Kum Kee Chiu Chow Chilli Oil. Sprinkle with fried shallots, fresh chilli and herbs.
Chicken Stir-Fry with Lemon, Soy Sauce, Mirin and Sesame
To Cook
Marinate chicken strips with 1 tbsp soy sauce and ginger for 10 mins.
Heat oil and cook chicken until just cooked (about 5 mins).
Add rest of soy sauce, sesame oil, oyster sauce, mirin, lemon juice, lemon zest and sugar. Add vegetables and stir-fry for a few minutes.
Serve with steamed rice and top with shallots, sesame seeds and mint and basil sprigs.
Prawn Coconut Soup (Dtom Gati Gung)
To Cook
In a saucepan over medium heat, add coconut milk, lemongrass, kaffir lime leaves, coriander roots, sambal oeleck, chilli and fish sauce.
Bring to a slow simmer and let the flavours infuse for 5 mins.
Add prawns and stir gently. Simmer for 5 mins or until prawns are cooked.
Place 1 tsp of Yeo’s Sambal Oeleck in a small bowl and add oil. Stir.
Ladle soup into a serving bowl. Garnish with coriander leaves. Drizzle with the sambal oeleck mixture. Serve with lime wedges.
Spicy Tuna with Kale Sushi Bowl
To Cook
Place the rice in a sieve and rinse under cold water. Place the rice and water in a medium saucepan over high heat and bring to boil. Reduce heat to low, cover with a lid and cook for 12 mins or until tender and most of the water has been absorbed. Remove from heat and set aside, covered, for 5 mins.
Place the kale in a colander and pour boiling water over it. Drain and set aside to cool slightly. Squeeze out any excess water and finely chop. Add the kale and vinegar to the rice and stir to combine. Set aside to cool.
Place the tuna in a medium bowl with the lemon rind, shichimi togarashi, sesame oil and salt and toss to combine.
Divide the rice between bowls and top with the tuna mixture, edamame, purple basil and extra shichimi togarashi to serve. Soy sauce to taste.
Sticky Pork Belly and Green Beans
To Cook
Steam beans and set aside.
In a hot wok, add a little peanut oil.
Brown pork belly in the wok, add kecap manis and a little water. Simmer for a few minutes until pork is cooked and sauce thickens.
Toss in steamed beans and serve.
Belinda’s Crispy Pork Belly Okonomiyaki (Japanese Pancakes)
To Cook
Combine all BBQ sauce ingredients. Set aside.
Lightly steam cabbage with salt. Set aside to cool.
Combine flour, eggs, baking powder, salt and pepper and a dash of water to thin the batter mix slightly.
Squeeze any excess liquid from cabbage and add cabbage to batter mix and shallots.
Heat oil in a non-stick pan on medium heat, add 1/6 batter mix to pan, cook until lightly browned add slices of pork belly to top of pancake, flip and cook other side until the pork belly is crispy. Cook therest of the pancakes.
Serve with Kewpie Mayonnaise, homemade BBQ sauce and pickled ginger.
Garnish with nori and bonito flakes.