Discover the authentic in Asian cuisine food
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
To Cook
Deep-fry vermicelli according to instructions.
Trim edges of each lettuce leaf to form a bowl shape.
Combine pork, oyster sauce and corn flour.
Heat wok, add oil. Add sausage and mushroom; stir-fry for 30 secs. Add pork mixture and hoisin sauce; stir-fry for 5 mins.
Add spring onion, combine well.
Fill lettuce cups with stir-fried mixture. Garnish with extra spring onion and deep-fried vermicelli. Serve.
To eat, fold over bottom edge of lettuce to cover filling, fold in the sides; roll up to make a parcel.
Hint: For the filling, minced chicken or quail can be substituted for pork. For a completely vegetarian version, minced water chestnuts, bamboo shoots and Chinese mushrooms make a delicious substitute for meat.
