Discover the authentic in Asian cuisine food
To Prep
Combine minced pork and Marinade ingredients, mix well and set aside.
To Cook
Heat oil in a wok, shallow-fry potato strips until they turn golden. Remove and set aside.
In the same wok, heat 1 tbsp of oil and sauté onions until lightly browned.
Add in marinated meat and stir fry until meat is almost cooked, then add in the potato strips. Mix thoroughly.
Add in oyster sauce and dark soy sauce, stir fry for another 2 mins. Remove from heat and serve.
To Cook
Heat oil in wok, saute the garlic until fragrant.
Add in the sambal paste, stir fry briefly until fragrant.
Add the okra and stir fry for about 2 mins, add the water and stir for another 1 min or until cooked.
Remove from heat and serve.
To Prep
In a small bowl, mix all Sauce ingredients well and set aside.
To Cook
Heat cooking oil in wok over medium-high heat, add in garlic and sauté for 30 secs or until fragrant.
Add tofu and stir-fry until tofu is cooked and browned.
Add in remaining vegetables, cook for another 2-3 mins or until the vegetables are all tender.
Push the vegetables to a side, pour the eggs into the other side and stir frequently until scrambled and cooked.
Add the noodles and sauce, tossing frequently, for about 2 mins, until hot and well combined. Remove from the heat. Serve immediately with optional garnishes.
To Cook
Heat 1 tbsp vegetable oil in a wok over medium-high heat, pour in the eggs and cook, stirring frequently for about 30 secs or until the eggs are scrambled and lightly set.
Transfer the eggs to an empty bowl. Wipe the wok with a paper towel.
Add 1 tbsp vegetable oil to the wok and add tofu puffs, broccoli, pineapple and red pepper. Stir constantly for 3-5 mins or until the liquid has evaporated and the pineapple is caramelized.
Add in the spring onions and garlic, stir constantly for 30 secs or until fragrant. Transfer to the bowl of eggs.
Reduce the heat to medium and add the remaining vegetable oil to the wok. Pour in the cashews and stir until fragrant. Add the rice to the wok and mix through. Continue frying for 3 mins until rice is hot and fluffy.
Pour the contents of the bowl back into the wok and stir to combine, breaking up the scrambled eggs with the spatula. When everything is warmed through, turn heat off. Add soy and sriracha sauce, to taste. Serve.
To Cook
Heat cooking oil in a wok on high, sauté garlic and onions.
Add cauliflowers and tofu puffs, stirring for 3-4 mins, allowing to soften.
Move the vegetables to a side of the wok, add in the eggs to the other side and cook scrambled.
When the eggs are cooked, stir into the vegetables. Add rice, sriracha, soy sauce, and peas. Stir and allow to heat through, about 10 mins.
Serve with cucumbers and tomatoes and garnish with coriander, spring onion and lime/lemon.
To Prep
Combine the Sauce ingredients in a bowl, mix well, and set aside.
To Cook
Heat oil in a wok over medium-high heat, sauté shallots and garlic for 2 mins or until softened but not brown.
Add tofu, capsicum and Chinese cabbage and stir-fry for 5 mins or until they begin to soften.
Push mixture to one side of the wok and add eggs to the center. Scramble with a spatula until eggs are set. Push eggs to the side and add sauce mixture. Once the sauce is boiling, add noodles and toss to coat noodles thoroughly.
Turn off heat, add Thai basil, and toss to combine; serve immediately.
To Cook
Heat cooking oil in wok, sauté shallots and garlic until fragrant. Add galangal and toss to mix well.
Add the enoki mushrooms and vegetables, fry for 1 min.
Add soy sauce, oyster sauce, fish sauce and dark soy sauce to vegetables.
When vegetables begins to soften add tofu and cook for another minute.
Turn heat off and serve with steam rice.
To Prep
Combine Yeo’s Satay Sauce, lemon zest, turmeric, cumin, salt and sesame oil. Add beef and marinade for at least 1 hr.
To Cook
Thread beef strips onto skewers and grill over charcoal or on a hot skillet until just done.
Serve with steamed rice, salad and a bowl of warm Yeo’s Satay Sauce.
To Prep
Combine Yeo’s Satay Sauce, lemon zest, turmeric, cumin, salt and sesame oil. Add beef and marinade for at least 1 hr.
To Cook
Thread beef strips onto skewers and grill over charcoal or on a hot skillet until just done.
Serve with steamed rice, salad and a bowl of warm Yeo’s Satay Sauce.
To Prep
Season the beef slices with the sesame oil and black pepper. Mix well and set aside.
Soak the dried brown seaweed in cold water for 5 minutes to allow it to expand. Drain the water and rinse the seaweed a couple of times in running water. Drain and squeeze the water out. If you’re using non-pre-cut dried seaweed, cut it with scissors to about 1cm lengths.
To Cook
Pre-heat a saucepan (or pot) on medium high heat (about 20 to 30 secs).
Add the sesame oil, brown seaweed and beef, then stir until the beef is partly cooked (about 2 to 3 mins).
Add the water then boil it on medium heat until the seaweed and the meat is fully cooked (about 5 to 10 mins).
Add the soy sauce and garlic and boil further (about 2 mins) then serve. (You can adjust the taste with some salt if it is needed).
To Cook
Heat wok on medium and stir fry the fermented black bean sauce until aromatic.
Add long beans and toss to mix well.
Remove from heat and serve.
To Cook
Heat some oil in pan on medium, sauté garlic until fragrant. Add the dried shrimps and fry until crispy and fragrant.
Add in the cabbage and stir fry for 2-3 mins. Add in the cellophane noodles, water and soy sauce, mix well and cook covered for 3-4 mins. Uncover and cook for a further 2-3 mins or until the cabbages are cooked.
Add a dash of pepper and season with salt if desired. Stir to mix well.
Drizzle the sesame oil and transfer to a serving plate, serve.
