To Prep
Combine chillies, garlic and coriander in a bowl.
Add fish sauce, vinegar, lime juice, salt and sugar.
Mix well and set aside.
Mix the cooked meats and prawns with the shallots, celery, vermicelli and tomato.
Toss with the prepared dressing.
Serve salad on a bed of chilled lettuce.
Vegetables
Beef with Black Bean and Chinese Celery
To Prep
Marinate beef for 15 mins in corn flour, rice wine/dry sherry and oyster sauce.
To Cook
Heat 1 tbsp oil in wok, toss celery for 2 mins and set aside.
Heat remaining oil in wok and add garlic, onion and mushrooms; stir-fry for 1 min.
Add beef and stir-fry for a further 3 mins.
Add black beans, sesame oil and Chinese celery.
Combine well and serve with steamed Jasmine rice.
Stir-Fried Ginger Chicken with Chinese Mustard (Gai Choy)
To Prep
Marinate chicken in corn flour, dry sherry and ginger for 30 mins.
Wash and cut Chinese mustard, discarding any old or tough leaves.
To Cook
Heat ½ tbsp oil in a wok, add garlic and Chinese mustard, stir-fry for 2 mins. Remove from wok.
Heat remaining oil in a wok and stir-fry chicken for 5 mins.
Add oyster sauce and vegetables, combine well.
Serve with rice or noodles.
Korean Enoki Mushrooms Beef Rolls
To Prep
Combine Marinade ingredients in a shallow dish, marinade beef in mixture for 1 hr.
Slice off the roots of the enoki, leaving enough at the bottom so that the mushrooms are still stuck together.
Break into small sections and place into a bowl of lukewarm water. Add salt to taste.
On a clean surface, lay 1 slice of beef flat. Top with 2 sections of enoki facing opposite directions. Roll the beef tightly around the enoki on a slight angle so that it’s wrapped evenly. Repeat for the remaining slices of beef.
To Cook
Heat oil in a pan over medium high heat. Pan fry the rolls while turning every few mins until browned.
Once cooked, remove from pan and transfer to a serving plate. Pour the sauce from pan over the top and garnish with sesame seeds. Serve.
Knife-Cut Noodles Tossed with Homemade XO Sauce
To Cook
Heat cooking oil in a wok on medium, add the Seasoning ingredients and stir-fry until fragrant.
Add knife-cut noodles and mix with the sauce thoroughly.
Remove from heat and serve on a bed of lettuce. Garnish with coriander.
Stir Fried Winged Beans with Homemade XO Sauce
To Cook
Heat wok on medium and fry Homemade XO Sauce until aromatic.
Add winged beans and toss to coat evenly with sauce.
Remove from heat and garnish with sliced chillies.
Yellow Curry Fried Rice with Chicken (Kao Pad Gaeng Garee Gai)
To Cook
Stir-fry coconut milk over low heat until oil appears.
Stir in Valcom Yellow Curry Paste and cook until fragrant.
Add chicken and stir-fry until cooked.
Stir in fish sauce and sugar, and cook until thickened.
Add in onion and tomato and stir until well cooked.
Add rice and stir until heated through.
Garnish with spring onion and red chilli, then remove from heat.
Sauteed Fish with Celery
To Prep
Marinate fish fillet with some salt and ground pepper for 15 mins. Coat it with corn starch, shaking off excess.
To Cook
Heat 1 tbsp oil in a frypan over medium heat. Cook fish for 2-3 mins each side until cooked through. Set aside.
Bring a saucepan of water to the boil. Add celery and blanch for 1 min or until half-cooked. Drain and set aside.
Heat extra 1 tsp oil in a frypan and stir-fry ginger, celery, carrot and lily bulbs (optional) until lightly cooked.
Add fish fillet, soy sauce, sesame oil and sugar and gently stir-fry. Combine ½ tsp corn starch with 2 tbsp water until you have a smooth paste. Add to pan and cook until heated through. Serve hot.
Hint: fish can be replaced with chicken or other meat.
Warm Somen Noodle Salad
To Cook
Prepare somen noodles according to packet instructions.
While noodles are cooking, heat the vegetable oil in a wok or fry pan until it is hot.
Add celery and carrot; sauté until tender. Add green onions, ginger, garlic and five-spice powder and sauté for another minute or two.
Turn off heat. Add drained somen noodles to the wok and lightly toss with vegetable mixture through using a pair of tongs until thoroughly combined and noodles are heated through.
Add sesame oil and light soy sauce and stir through.
Wasabi Chicken with Mashed Potato
To Prep
Combine marinade ingredients in a bowl. Add chicken and marinate in the fridge overnight.
To Cook
Boil potatoes until soft. Meanwhile, place cream and butter in a separate pot, bring to boil. Mash potatoes, add cream mixture. Stir in wasabi and salt to taste. Keep warm.
Preheat grill to medium. Grill chicken, skin side down, until browned. Increase heat to high, turn chicken and cook skin side up until meat is cooked through and skin is crisp.
Serve mash and chicken with extra wasabi.
Japanese Curried Pork Buns
For the Dough
Mix dry ingredients in a bowl. Slowly add water, mix with hands until combined. Cover, rest at room temperature for 30 mins. Divide dough into 80g balls and cover on a tray.
For the Filling
Slowly saute vegetables in oil until soft. Add pork, cook through. Stir in curry, mix until dissolved, cover and cool in fridge.
Roll dough into small balls, flatten on bench and place 70g of filling in centre. Bring dough up to enclose filling, pinching to seal.
Steam in a lined steamer for 20 mins until cooked through. Serve hot.
Japanese Curry Soba Tsukemen
To Cook
Curry sauce: heat oil in a pan over medium heat. Add onion and cook, stirring for 4-5 mins until soft. Stir in stock and curry, simmer until thickened.
Soup: in another saucepan, bring soup ingredients to the boil. Remove from heat and set aside.
Cook noodles as per packet instructions. Refresh in cold water, drain well, divide noodles and salad among 4 bowls.
In 4 separate bowls combine 1 tbsp curry sauce and ⅓ cup soup. Serve with noodles and salad for dipping.