To Cook
In a large pot, stir-fry the coriander roots, garlic and white pepper with oil on medium heat until fragrant.
Add pork belly and all the remaining ingredients except baby carrot, hard-boiled egg and broccolini and bring to a boil; lower the heat and let it simmer.
In the meantime, pre-heat oven to 230°C fan forced.
Then place pork belly in cente of baking dish, skin side up and gently pour liquid from the pot into base with pork skin above liquid. Cook for 10 mins, until skin starts to dry and liquid is hot.
Remove from oven, cover with 1 layer of baking paper and seal tightly with aluminium foil. Reduce oven temperature to 180°C and cook for 35-40 mins.
Remove from oven, uncover pork and increase oven temperature back to 230°C.
Return pork to oven for a further 20-25 mins until pork skin is crispy and slice into 3-4cm pieces.
Blanch carrot and broccolini, place in bowl along with the sliced crispy pork and halved hard-boiled egg.
Serve with steamed rice.
Vegetables
Slow-cooked Pork Belly (Moo Sam Chun Tom Khem)
To Cook
In a large pot, stir-fry the coriander roots, garlic and white pepper with oil on medium heat until fragrant.
Add all the remaining ingredients except baby carrot and broccolini and bring to a boil.
Lower the heat, put a lid on and continue to cook for 25 mins.
Add carrot and broccolini, and continue to cook with the lid off for another 25 mins.
Serve with steamed rice.
Stir Fried Beef in Fresh Chili, Baby Rhizome and Young Peppercorn (Pad Cha Beef)
To Cook
In a pan, heat oil over medium heat and add in young pepper corn, garlic, krachai, kaffir lime leaves and bird’s eye chillies.
Stir-fry until fragrant then add beef and continue to stir fry for another 2 mins.
Add coconut water, fish sauce and long red chilli, mix well.
Continue cooking for 4-5 mins. Dish out and serve with steamed rice.
Claypot Seafood Tofu and Vegetable
To Cook
In a bowl, mix all the gravy ingredients until well combined. Separately, mix the corn starch with 3 tbsp of water, making sure there are no lumps in the mixture. Set both aside for later.
Heat 2 tablespoons of oil in a clay pot. Add the garlic and fry until fragrant.
Fry the tofu in the clay pot for 2 minutes. Then add the prawns and cook for another 2 minutes.
Add the gravy mixture, broccoli, carrots, mushrooms, sugar snap peas, and baby corn. Mix well and allow to simmer on low heat for a few minutes.
Stir in the corn starch mixture and bring the contents up to a boil.
Remove the claypot from the heat and serve in the claypot with cooked white rice.
Pad Thai with Prawns (Pad Thai Goong)
To Cook
Heat 1 tbsp oil over medium heat and stir-fry prawns until just cooked. Add Valcom Pad Thai Paste and mix well. Stir in fish sauce, tamarind puree, sugar and chilli powder.
Rinse rice noodles then add to pan and stir through. Push the mixture to one side of pan, heat 1 tbsp oil, then add beaten egg and allow to cook.
Stir-fry the egg with the noodles. Toss with beansprouts and chives, then garnish with peanuts.
Chicken Katsu Hand Roll
To Prep
Cut the cucumber in to thin horizontal strips before removing the seeds. This should leave strips of just the flesh that should be trimmed to fit the hand roll.
Add the sushi vinegar to the cooked sushi rice and gentle fold in to the rice until well incorporated.
Pound the chicken using a meat tenderiser to make it thinner and flat.
Dip into the flour, then the egg and finally the breadcrumbs.
To Cook
In a pan with enough oil to fry, cook the chicken until golden and then drain on paper towels.
When the chicken has cooled slightly, cut it in to sections that are small enough to fit on to the hand roll.
To Make the Roll
Cut nori sheets in half. Place sushi rice and then the lettuce, cucumber and chicken slices onto one side of nori.
Fold the nearest corner of the nori over the filling and start to shape.
The finished hand roll should be shaped conically to prevent any rice from falling out from the bottom.
Sprinkle some tonkatsu sauce over the top and serve!
Stir-Fried Chicken & Vegetables with Green Curry
To Cook
Heat 1 tbsp oil in the wok, add vegetables and stir-fry for 1 min, coating well with oil.
Add water, cover and boil for 1 min. Remove and set aside.
Add 1 tbsp oil and fry curry paste until fragrant; add chicken and stir-fry for 4 mins; add coconut milk and simmer for a further 3 mins.
Return the vegetables to the wok and combine well.
Pan-fried Chicken Thigh in Yakitori Sauce
To Cook
Combine ingredients C in a pot. Add lotus roots and bring to boil. Reduce heat to medium and gently cook until tender.
Put carrots in a pot and add enough water to cover the carrots. Bring to boil and continue cooking until carrots are tender. Take the carrots out, then blanch the beans.
Preheat pan with small amount of oil and pan fry the chicken until ¾ of the way cooked. Add remaining ingredients and Yakitori Simmer Sauce. Cover lid.
Gently simmer until the liquid is reduced to half.
Share the ingredients and sauce evenly into a bowl and sprinkle some sichimi pepper over the top. Serve hot.
Ponzu Stir-fried Pork with Vegetables
To Cook
Partially freeze pork scotch fillet. Cut pork into thin slices and season with salt and pepper. Set aside.
Cut garlic chives and julienne carrot to 3-4cm length. Set aside
Heat wok over high heat. Add sesame oil and stir-fry pork scotch fillet slices to almost cooked, add cut vegetables, bean sprouts and Obento Ponzu sauce. Stir-fry for 1 minute. Serve hot.
Japanese Chicken Curry from Scratch
To Cook
Season chicken with salt, pepper and S&B Curry powder.
Heat oil in a saucepan and add the grated garlic, the grated ginger and the onion stir-fry until lightly browned.
Add chicken and other vegetables into the saucepan except for tomatoes. Stir-fry for a couple of minutes, then add the green peas, tomatoes, water, soup stock cube and simmer until vegetables are tender.
To make the curry roux: Melt butter in a frying pan and pan-fry the wheat flour or corn starch over medium heat, making sure that it does not burn. Add curry powder and mix well.
Now, gradually combine the curry roux (step 4) into the saucepan (step 3). Add sugar and simmer. Remember to keep stirring to avoid curry from sticking to the bottom of the saucepan. Add more salt and pepper to taste (optional).
To serve, fill half of each individual plate with rice and scoop curry to fill the other half. Serve with hard-boiled eggs and fukijinzuke (radish pickle).
Wakame Cucumber Salad (Sunomono)
To Prep
To rehydrate wakame, soak in water for 10 mins. Drain well and transfer to a bowl.
Cut the cucumber in half lengthwise. Then, peel the cucumber by alternating 1.5cm strips lengthwise, leaving strips of the skin intact. By doing this, the cucumber slices will have decorative green accents and retain some extra crunchiness. Then, thinly slice the cucumber to about 0.3cm thickness.
Sprinkle salt over the cucumber slices and rub them. Set aside for a few minutes, and squeeze out excess water from cucumber. Then, transfer cucumber into the bowl (Step 1).
To Cook
In a small saucepan, add in all the dressing ingredients and cook over high heat until sugar is dissolved completely. Set aside to cool.
To serve, pour dressing over cucumber slices and wakame, and mix well. Spoon sunomono into individual dishes and garnish with ginger.
Hijiki Seaweed Salad (Hijiki no Nimono)
To Prep
Soak the dried hijiki in water for at least 30 mins. After the hijiki has hydrated, strain the hijiki and drain out as much water as you can.
While the hijiki re-hydrates, slice the carrot, konnyaku, and aburaage into thin, long strips of 3cm in length.
To Cook
In a frying pan, heat the oil and stir-fry the hijiki, carrot, konnyaku, and aburaage for 5 mins.
Add seasoning ingredients in to the pan and stir. When the sauce has coated the ingredients, cover the pan with a lid and continue to cook for another 10 mins.
Remove the cover and add the edamame in to the pan. Continue to cook until the liquid has almost all evaporated and then remove the pan from the heat and set aside.
To Serve
Serve warm or even cool. Store leftover in an airtight container and keep refrigerated for up to a week.