Discover the authentic in Asian cuisine food
To Prep
In a mortar, pound the garlic, chillies and goat pepper, then mix well with the shrimp paste.
To Cook
In a wok, heat oil on medium and fry the paste mixture. Add a little water, then the prawns and water mimosa, stir-fry well.
Add the oyster sauce, soy sauce and sugar, then the noodles. Add water if it gets too dry, stir-fry well and serve, garnish with sliced chilli.
To Cook
Combine dace fish meat with seasoning mix ingredients. Mix well.
Pour some oil into a pan and swirl to coat the pan with oil evenly. Over medium flame, pour in half the eggs and swirl the pan to spread whisked eggs out evenly. Pan fry until lightly browned, then flip to cook the other side. Remove and set aside. Repeat with remaining whisked eggs to make 2 pcs of egg sheets.
Blanch asparagus in boiling water. Drain.
Spread fish mixture evenly on a piece of nori sheet. Dust with a little corn starch. Cover with cling wrap and turn over so that the nori sheet is facing up. Place a piece of egg sheet on top of the nori. Put a piece of asparagus on top and roll up with a sushi mat. Repeat with the other nori sheet and egg sheet.
Heat some oil in a pan. Remove the cling wraps and pan fry the fish rolls over low heat until done. Cut into pieces and serve.
To Cook
Heat some oil in the pan and add the chopped garlic and onions. Stir-fry until fragrant. Add prawns and fry until pink.
Add the sugar, fish sauce and black pepper and stir well. Add in the spring onions as it tastes better when it absorbs some of the sauce.
Taste and add extra sugar, fish sauce or salt to taste.
Fry the shrimp on high heat for a few seconds until the mixture caramelised.
Serve hot with rice.
To Cook
In a fry pan, heat 1 tbsp of oil on medium high. Pour in the egg and pan fry for about 30 secs or until the bottom is cooked.
Stir the eggs with a spatula and break into smaller pieces. When the egg is cooked, remove and set aside.
Heat the remaining oil on low, sauté garlic until fragrant.
Add in the tomatoes and increase the heat to medium high. Stir for 1 min or until the tomatoes are soft, then add the egg, salt and sugar into the pan. Stir quickly until well mixed, serve.
To Cook
Blend all ingredients for coriander paste until fine.
Heat oil in a wok or pot. Add in the cumin seeds, cloves and cinnamon; and fry until fragrant.
Add in coriander paste and fry until fragrant.
Add in tomatoes, curry powder, turmeric powder and chilli powder. Stir well.
Add in chicken pieces, potatoes, coconut milk and water. Stir well.
Add salt to taste. Cook slightly covered, until potatoes are done.
Lastly, add in coriander leaves and garam masala powder. Cover slightly and cook for another 2 mins.
Tip: Feel free to adjust the number of red chillies according to taste!
To Cook
Heat some oil in a fry pan, sauté the garlic until fragrant.
Add in the minced meat and stir fry until the minced meat changes colour and almost done.
Add in the preserved mustard and stir well for another 1-2 mins until the meat is cooked. Turn off the heat and set aside.
In a pot of boiling water, add a pinch of salt and drizzle some oil. Blanch the Chinese broccoli until cooked. Remove and drain well.
Arrange the Chinese broccoli on a serving plate and pour the meat mixture on top. Serve.
To Cook
Combine beef, garlic, ground black peppercorns and white pepper in a small bowl. Mix well and set aside to marinate for 15 mins.
In a wok, add 1½ tsp oil and heat over a medium-high heat. Stir fry the beef 2-3 mins until lightly browned. Remove and set aside.
Add 1 tsp oil, carrot and asparagus to the wok and stir fry for another 1-2 minutes. Stir in Lee Kum Kee Panda Brand Oyster Sauce. Return the beef to the wok and stir to mix well.
Garnish with spring onion curls and serve hot.
To Prep
Place beef slices with the Beef Marinade into a bowl, mix well and let sit for 15 mins.
To Cook
Place 4-5 cups of water in a saucepan with the Stock ingredients. Just before the stock comes to a boil, discard konbu. Simmer stock for about 10 mins. Strain the stock, discard the stock ingredients and set stock aside.
To Serve
Arrange mushrooms, vegetables and beef evenly around a small shallow pan (jeongol pan).
Pour stock into the pan and add Chilli Seasoning (optional). Bring the stock to a boil, reduce heat and simmer gently for about 5 mins. Add soy sauce, salt and cooking sake.
Noodles can be added after most of the mushrooms, vegetables and meat has been served.
To Prep
Combine pork and sauces in a bowl. Chill for 20 mins.
To Cook
Heat oil in a wok. Stir-fry pork in batches, for 3 mins each, reserving marinade.
Add onion. Stir-fry for 1 min. Return pork to wok with broccolini, coriander and reserved marinade. Stir-fry for 2 mins.
Toss cashews through. Serve with rice.
To Cook
Slice lotus roots into 0.6cm thick discs. Soak them in cold water for 30 mins.
In a pot, boil some water. Add 1 tsp vinegar and blanch the lotus root slices for 5 mins, uncovered. Rinse in cold water and strain.
In a non-stick pan, heat oil over medium-high heat. Stir-fry the sliced lotus roots for a few minutes until slightly softened.
Add 2¼ cups of water, chopped garlic and soy sauce. Stir and leave to cook covered. Turn the heat to low and cook for 40 mins. Occasionally open the lid and turn them over to brown evenly. Add more water if necessary.
Add rice syrup or sugar and stir through. Cover and let it simmer for another 20 mins.
Remove cover and turn the heat up to medium-high. Carefully stir and leave to braise for 10-12 mins, until each slice is shiny and most of the liquid is evaporated.
Remove from the heat and stir in sesame oil, then serve with a sprinkling of sesame seeds. Enjoy as a dish with rice and other dishes. Store in an airtight container and keep refrigerated up to 2 weeks.
To Cook
Heat cooking oil on high, sauté chopped garlic until aromatic.
Add preserved radish and stir-fry until fragrant.
Add in chilli and the Seasonings, mix well.
Dish up, let cool and store in an airtight container.
To Prep
In a blender or food processor, blend all ingredients for ‘Mango Sauce’ until smooth.
Taste-test to see if sauce is to your liking. Add more chilli if it’s not spicy enough. If it’s not salty enough, add fish sauce. If the sauce is too sour, add a little sugar or, if it’s too salty or sweet, add more lime juice.
In a mixing bowl, stir the flour and salt together. Then add the chicken pieces and mix to coat evenly.
To Cook
Heat a wok or frying pan over medium-high heat. Add the oil and fry the chicken pieces a few at a time for 1-2 mins until cooked through or lightly browned. Remove chicken from pan with and drain on paper towel.
Briefly saute the sliced scallions and capsicums, and set aside. Pour out remaining oil.
Set wok or pan over medium-high heat and add the mango sauce. Bring to a simmer over medium heat, and then add the capsicums and scallions. Continue to simmer for 3-4 mins. If sauce becomes too thick, add 3-4 tbsp water or coconut milk.
Add the fried chicken pieces, and stir to coat with sauce. Add about 1 tbsp fresh coriander and ½-1 mango cubes (optional), and briefly simmer to heat up entire dish.
Taste-test again and add fish sauce or chilli if desired.
Dish out and transfer to a serving dish. Sprinkle with the rest of the chopped coriander and serve with steamed rice.
