To Cook
Place noodles in a heatproof bowl, cover with boiling water and allow to stand for 2 mins, then drain.
Heat oil and stir-fry chicken for 2 mins. Add carrot, baby corn and mushrooms and stir-fry for 3-4 mins.
Add oyster sauce, chicken marinade and noodles. Cook while stirring until heated. Transfer to a serving plate and garnish with spring onions.
Vegetables
Tofu and Long Bean Stir-Fry
To Cook
In a wok, deep-fry the tofu in 180ml of vegetable oil at high heat for 2-3 mins or until golden brown; set aside and allow to drain.
Heat the remaining oil in a wok over high heat and stir-fry the garlic and shallots until fragrant.
Add the long beans, oyster sauce and salty soy sauce and mix well. Mix in tofu and serve hot with rice.
Yellow Curry Lamb
To Cook
Heat oil over low heat and stir-fry Valcom Yellow Curry Paste until fragrant. Slowly add 1 cup of coconut milk and stir until oil appears.
Add lamb and cook until tender. Slowly add the remaining coconut milk and 1 cup of water to the mixture, then add salt and sugar, stirring well. Bring to the boil, then simmer until the meat has softened.
Add potatoes and bring to the boil for few mins. Add tomatoes and simmer until softened.
Garnish with red chilli and spring onion, then remove from heat.
Southern Thai Salad
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.
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
In a shallow dish, combine all marinade ingredients and add the beef slices. Mix well and let marinate for 1 hour.
Trim the roots of the enoki mushrooms, leaving just enough so the stems stay attached.
Separate into small bundles and soak in lukewarm salted water for a few minutes. Drain well.
On a clean surface, lay one slice of beef flat. Place two bundles of enoki on top, facing in opposite directions. Roll the beef tightly around the mushrooms.
Repeat with remaining beef slices.
To Cook
Heat cooking oil in a pan over medium-high heat.
Add the rolls and pan-fry, turning occasionally, until evenly browned and cooked through.
Transfer to a serving plate, then pour the remaining sauce from the pan over the rolls.
Garnish with sesame seeds and serve hot.
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.