Discover the authentic in Asian cuisine food
To Prep
Separate corn kernels from the cob and transfer into a bowl.
Combine all the remining ingredients. Mix well and set aside.
To Cook
Heat oil and then scoop in corn batter, a tablespoonful at a time. Cook for 2-3 minutes on each side and transfer on a wire rack to drain excess oil.
Serve hot with sweet chilli sauce, vinegar dip or tomato sauce.
For the Pho Broth
Place onions and ginger on cooking grate (on an open flame a gas stove) and let skin burn. Remove when fragrant. Under warm water, remove charred onion skin and discard blackened bits on the ginger with a knife.
Place bones in a stockpot, add water and bring to boil for a few mins. Dump bones and water into sink and rinse bones with warm water to remove impurities. Clean stockpot and return bones.
Add 6 litres of water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook meat, uncovered, for 1 1/2 hrs.
Remove cooked meat and place in bowl of cold water for 10 mins. After draining and cooling the meat, refrigerate it. Allow broth to continue simmering for around 3 hrs.
Strain the pho broth and use ladle to skim as much fat from top of the pho broth. Adjust flavour with additional salt, fish sauce and yellow rock sugar.
For the Noodles and Garnishing
Fill large saucepan with water and bring to boil. Blanch noodles for about 10-20 seconds and arrange into bowls.
Then, blanch bean sprouts for 30 seconds. Drain and add to the garnish plate.
Place slices of cooked meat atop noodles. Garnish with onion, scallion and chopped coriander.
Ladle in broth and serve.
To Cook
Cut softened mung bean vermicelli into thirds.
Heat cooking oil on medium heat. Fry garlic and dried shrimps until fragrant.
Stir in hairy melon, add stock and cook over medium heat for 10 mins.
Add mung bean vermicelli and mix well. Simmer over low heat until the stock is almost absorbed by the vermicelli.
Season with salt and pepper to taste, and serve.
To Cook
In a pot, cook egg noodles in boiling water for 5 mins, drain and cool under cold running water, set aside.
In a wok, heat 1 tbsp of oil over high heat and stir-fry chicken for 10 mins. Remove chicken from wok and set aside.
Heat 1 tbsp of oil in the wok and add in eggs and scramble. Once cooked, remove from wok and set aside.
With remaining 1 tbsp of oil, stir-fry cabbage and celery leaves for 2 mins.
Add in the cooked noodles, scrambled eggs, stir-fried chicken, bean shoots, ABC Sweet Soy Sauce and light soy sauce, salt, pepper and mix well. Stir-fry for another 3 mins and transfer to a serving plate. Garnish with chilli and serve.
To Prep
Marinade the pork belly overnight with the marinade ingredients for at least 1 hour.
To Cook
In a wok, heat oil and fry garlic, ginger and preserved red bean curd until fragrant.
Add pork belly and stir fry for about 5 minutes.
Add lotus root and fry for a further 2 minutes until well mixed.
Add chicken stock cube and enough water to cover.
Transfer to a claypot and cook on low to medium heat for another 40 minutes until pork and lotus root softens, stirring occasionally to prevent burn and sticking.
Dish out and garish with coriander. Serve hot with rice
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 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
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.
