Discover the authentic in Asian cuisine food
To Prep
Cut the broccoli into florets and the Chinese cabbage leaves into small even pieces.
To Cook
Bring water to a boil. Add in the flavoured sachet contents, instant noodles, Chinese cabbage and broccoli florets. Then cook for 2 mins on high.
Serve hot with chopped spring onion and sliced chillies, if desired.
To Cook
Heat the oil in a frying pan over medium heat.
Fry the potatoes for 8-10 mins, or until golden.
Scoop out the potatoes onto a plate lined with paper towel and set aside to cool.
In a new frying pan, add 2 tbsp of cooking oil.
Pour the sugar to the pan at medium low heat.
Once the sugar has melted and turned a light golden brown colour, remove from the heat.
Pour in the fried potatoes into the caramelised sugar and stir through until evenly coated.
Scoop out onto a serving plate. Enjoy!
To Cook
Bring 4 cups of water to the boil, blanch Hokkien noodles, vermicelli and bean shoots. Drain; distribute among 4 bowls.
Meanwhile, combine stock ingredients in a saucepan. Bring to the boil, cover and simmer for 45 mins. Strain through a sieve; keep warm in a saucepan until needed.
Bring stock back to the boil, add pork slices and prawns; simmer for 2 mins.
Add fish cake slices (optional) and water spinach, boiled for 1 min.
Ladle soup into serving bowls; use tongs to distribute pork, prawns, fish cakes and water spinach.
Top with fried shallots and egg.
Serve with sambal oeleck and soy sauce as condiments.
To Cook
Cook rice according to the package and set aside. Be careful not to overcook it (or use leftover rice).
Whisk egg with ½ tsp salt and set aside.
In a wok, preheat oil on medium heat. Add minced garlic and saute until fragrant.
Add crab meat and saute for a minute.
Add rice and mix well. Move all the rice to one side of the pan.
Pour whisked egg mixture to the free side and let it sit there until almost cooked.
Start mixing in rice and egg until evenly incorporated throughout.
Add oyster sauce, salt, pepper and mix well.
Add spring onion and squeeze lime juice all over and mix well.
Serve immediately and top with some chopped spring onion.
To Prep
Pull back the apron of each crab, remove the top shell, then intestines and feathery gills. Rinse quickly.
Cut each crab into quarters and crack the legs gently (use a meat mallet) so the flavours can enter.
To Cook
Cooked the egg noodles as the instruction on the packaging and transfer to a serving dish.
Heat the wok and add 2 tbsp of oil, cook the crabs for 2 mins, then add the chopped whites of the spring onions plus 80g of XO sauce and fry for 2 mins.
Add 1 cup of water, 1 tbsp oyster sauce, 1 tsp chicken powder and 2 tbsp Chinese cooking wine and continue stir fry until the crabs are cooked.
Combine the corn flour and water to make a thin paste, stir into the boiling crab mixture to thicken.
Pour the crabs and sauce over the noodles and garnish with the chopped green tops of the spring onions.
To Prep
Chop the crab into pieces. Wash and wipe dry. Coat the crabs in corn starch.
To Cook
In a frying pan, heat up some oil in high heat (180 degrees) Deep fry the crabs until golden, about 5 mins. Drain off excess oil on kitchen towels . Set aside
In the same frying pan, remove the oil. Stir fry the spring onions, minced garlic and ginger until aromatic, about 2 mins, add then add the deep fried crabs. Stir fry thoroughly for 2 mins.
Add the oyster sauce and Chinese cooking wine and mix well. Finally, add the thickening sauce and remove from heat immediately after the sauce thickens.
Dish up and serve hot.
To Prep
Combine the beef with 1 tbsp oyster sauce in a bowl. Marinate for 15 mins.
To Cook
Heat fry pan or wok over medium-high heat. Add oil and stir-fry the garlic for 1 min. Add beef and stir-fry for 4-5 mins.
Add capsicum and stir-fry for 2-3 mins. Add chilli garlic sauce, remaining 2 tbsp oyster sauce and stir-fry until heated through.
Serve sprinkled with the sliced spring onion.
To Cook
Blanch bok choy in boiling water with 1 tsp oil. Drain and set aside.
Heat remaining oil in a wok, stir-fry prawns for 3 mins and add chilli garlic sauce and sugar.
Add bok choy and toss.
Arrange on a plate and serve with rice.
To Cook
Stir-fry green curry paste in a saucepan until fragrant; add ½ cup of coconut milk and bring to boil over medium heat.
Add remaining coconut milk, fish sauce, sugar and bring back to boil. Add beef meat and simmer until cooked.
Add green bean, eggplant and capsicum, simmer until vegetables are tender. Add kaffir lime leaves, basil leaves and chilli just before removing from heat. Serve with steamed jasmine rice.
To Cook
Cut a slit on the back of each prawn. Do not cut through. Flatten the prawns a bit with a chopper. Put ham strips near tails of prawns. Roll up. Then deep-fry prawns in hot oil until done. Drain.
Heat 1 tbsp oil. Saute bamboo shoots, mushrooms and white part of spring onion. Stir in sauce mix and heat through. Add fried prawns and stir well quickly until heated through.
To Prep
Marinade beef briskets with Marinade ingredients for 30 mins.
To Cook
Heat oil in fry pan over medium high heat, sauté garlic and onion until onion turns slightly translucent.
Add beef slices and toss for 1 min or until they are almost cooked.
Add oyster sauce, chilli oil and mix everything thoroughly until meat is completely cooked.
Add sesame oil and give a final toss.
Place bean sprouts on a serving plate and top with the beef. Garnish with spring onions and serve.
To Prep
In a mixing bowl, add the chicken mince along with the marinade ingredients and then add the shiitake mushrooms, carrots and water chestnuts.
Mix the ingredients well before letting it marinate for about 15 minutes.
To make the lettuce cups, remove the outer layer of the lettuce and cut out the stem of the lettuce.
Remove the leaves of the lettuce and trim them in to cup shapes with enough space to put the fillings in to them.
Store the trimmed leaves in a large bowl of cold water and keep cool until they are served.
To Cook
In a large pan or wok, add 1 tbsp of oil and saute the garlic and green onions until fragrant.
Add the marinated chicken mixture in to the pan and stir-fry until the chicken has cooked through.
Add in the Shaoxing wine and cook until almost all of the liquid has evaporated.
Add in the oyster and soy sauce and stir until well combined before adding the cornflour mixed with 2 tbsp of cold water.
Stir the cornflour mixture until the sauce begins to boil and thicken before removing from the pan.
To serve, place a couple of the lettuce leaves on to a plate and fill with the chicken filling.
