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.
Vegetables
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.
Mango Chicken Green Curry
To Cook
Add oil to saucepan and lightly fry curry paste until fragrant.
Add 100ml of coconut milk and mix well with curry paste.
Add chicken and remaining coconut milk and water, then bring to simmer.
Add hard vegetables – e.g. carrot, broccoli stems and water chestnuts, bring back to simmer and cook for 1-2 mins.
Add remaining vegetables and cook for a further 2-4 mins until chicken and vegetables are cooked through.
Serve with rice and garnish with fresh Thai basil and sliced chili (if you like a bit of heat). Enjoy!
Caramelised Salmon with Pickled Carrot Salad (Two Ways)
To Cook
Combine vinegar, sugar and fish sauce in a small pan and warm (stirring) until sugar is dissolved. Cool slightly then add carrot and place in fridge to cool.
Place remaining salad ingredients in a bowl. Remove carrot from juices and add to bowl. Toss to combine (you can sprinkle over another spoon of the pickling juices if needed).
Salmon
Simmer 4 tbsp of the coconut water and sugar in a small frying pan until sugar is dissolved. Increase the heat and let it bubble until it turns a nice toffee color, making sure you do not stir the contents. Remove from heat and add the other 1 tbsp of coconut water. Stir quickly to combine.
Stir in the lime juice, fish sauce and chilli. Place back on medium heat and add the salmon on its skin side down first. Cook for 3 mins each side (or until just cooked). Sprinkle with fried shallots.
Serve it with either steamed jasmine rice for dinner or banh mi style in a roll for lunch.
Tip: Salad can be made while the salmon is cooking.
Buddha’s Delight
To Cook
Heat wok over medium-high heat, and add oil and ginger and fry till fragrant.
Add the garlic, mushrooms, wood ear fungus, dried chestnuts, dried bean sticks, lotus root, gingko nuts into wok. Stir-fry for 1 min, then add half cup of water/vegetable stock into wok. Cover wok with lid and simmer for a couple of minutes.
Uncover wok, adjust heat to high and add wombok cabbage, snow peas and carrots. Stir-fry for 1 minute.
Add Lee Kum Kee Vegetarian Stir-Fry Sauce, sesame oil, soy sauce, sugar, Shaoxing wine and the remaining water/vegetable stock. Stir everything together, cover wok and reduce the heat to medium. Cook for 5 mins, stirring occasionally.
Uncover the wok and adjust heat to high. Add mung bean noodles, which would soak up most of the liquid.
Transfer Buddha’s Delight to a bowl or claypot and serve with steamed rice.
Black Pepper Tofu
To Cook
Start with the tofu. Pour enough oil into a large frying pan or wok that it reaches 5mm on the sides and heat.
Cut the tofu into large cubes, about 3 x 2cm. Toss them in some cornflour and shake off the excess before adding to the hot oil. (You’ll need to fry the tofu pieces in a few batches so they don’t stew in the pan).
Fry, turning them around as you go, until they are golden all over and have a thin crust. As they are cooked, transfer them onto kitchen paper.
Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chillies, garlic and ginger. Sauté on low to medium heat for about 15 mins, stirring occasionally, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar and stir, then add the crushed black pepper.
Add the tofu to warm it up in the sauce.