Ingredients:
1/2 cup dark soy sauce
1/4 cup tomato sauce
1/4 cup hoisin saice (available at supermarkets)
2 cm ginger, grated
3 cloves garlic, pounded
1/4 cup honey
1/2 tsp salt
1.5 tsps five-spice powder
2 tsps belacan (shrimp paste)
2 tsps sesame oil
750 g baby back ribs, rinsed and drained
3 cups oil for deep-frying (optional)
1. Put dark soy sauce, tomato sauce, hoisin sauce, ginger, garlic, honey, salt, five-spice powder, belacan and sesame oil in a bowl. Mix well.
2. Add well-drained baby back ribs and leaves to marinate in the fridge for 3 hours.
3. Deep-fry over a medium-high fire for 5 to 8 mins until golden brown, or bake at 180 C for 40 mins until tender. Serve hot.
Ingredients:
1 large piece Yaki nori (seaweed)
1 cucumber, seeded and cut into thin strips about 20 cm long
15 g local lettuce
1 tbsps mayonnaise
Coconut Serunding
100 g dry shrimp, soaked in warm water for 10 mins and drained
59g red chillies, cut into large pieces
30 g lemongrass, sliced (use the bottom 8 cm)
30 g cooking oil
1/22 turmeric powder
300 g grated coconut
Vinegared Sushi Rice
1 kg sushi rice, cooked
200 ml vinegar
80 g sugar
20 g salt
1 tsp mirin (sweet Japanese rice wine)
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Ingredients:
Prawn Marinade
2 tbsp fish sauce
1 tbsp light soy sauce
Pinch of salt
400 g fresh prawns
2 tbsps oil
1 slice pork belly (8 x 2 x 1 cm) sliced thinly
2 pcs coriander
3 cloves garlic, minced
1 cm knob young ginger, minced
3/4 tbsp freshly ground black pepper
150 g tang hoon, soaked in water for 10 mins, and drained
2 cups chicken stock
1. Marinate prawns and set aside for 30 mins.
2. Heat oil in a claypot and fry pork to release oil, about 1 min. When fragrant, add coriander, garlic, ginger, and pepper. Stir for 20 secs.
3. Add prawns and marinade. Mix well.
4. Add tang hoon and chicken stock. Mix well and bring to boil. Taste and adjust seasoning.
5. Simmer for 7-10 mins, covered. Stir occasionally to prevent ingredients from sticking on the claypot.
Ingredients:
1 x 1.5 kg whole fish or 2 medium fish (snapper, nannygai, trevally, terakibi)
1/4 cup fresh lemon juice
4-6 cups chicken stock
1 mild onion, diced
1 stick celery, diced
1 carrot, peeled and cut into julienne strips
1 cm piece fresh ginger, peeled and finely chopped
2 cloves garlic, crushed
Garnish
1 carrot, peeled and cut into julienne strips
2-3 spring onions, finely sliced diagonally
1/2 cup wine vinegar
1/4 cup fresh orange juice
Combine garnish, ingredients and marinate for 1 hour. Clean and scale fish. Place lemon slices inside the fish. Pour stock into a wok or large deep frying pan. Add vegetables, ginger and garlic, and cook stock for 25 mins until it is reduced.
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Ingredients:
2 tbsp plain flour
Salt
Ground black pepper
2 tsp paprika
1 tsp hot chilli powder
675 g lean pork, cubed
2 tbsp vegetable oil
1 medium onion, peeled and sliced
1 yellow pepper, deseeded and diced
1 red pepper, deseeded and diced
600 ml chicken or vegetable stock
1 large can of kidney beans, drained and rinsed
Method:
Place the flour on a place, then season and mix in the paprika and chilli powder. Toss the pork in the flour mixture till well-coated.
Heat the oil in a large saucepan and gently fry the pork, onion and yellow and red pepper, stirring, for four to five minutes, until the pork is browned all over.
Add the stock to the pan and bring the mixture to the boil, then cover and simmer for 45 minutes. Stir in the kidney beans, then cover and continue to cook for a further 15 minutes, or until pork is tender.
For a slightly different taste, serve your chilli hotpot with sour cream sprinkled with chilli powder.
Ingredients:
3 tbsp oil
1 chili padi, sliced
2 cloves garlic, chopped
300 g chicken meat, sliced thinly
Handful of Thai basil leaves
Seasoning
2 tbsp oyster sauce
1.5 tbsp fish sauce
1 tbsp dark soy sauce
1/2 tsp sugar
1. Heat oil in a wok. When hot, add onion and chilli padi. Stir-fry until onion turns translucent. Stir in garlic.
2. Add chicken and seasoning. Mix well.
3. Turn up the fire, toss in basil and stir-fry for another 10 secs. Dish out and serve.
Ingredients:
1 chicken (about 1.5 kg)
1 tsp turmeric
1 tsp salt
10 green peapods
4 tbsp ghee, or sunflower oil
2 onions, peeled and chopped
1 piece of root ginger, peeled and finely chopped
5 garlic cloves, peeled and crushed
5 cloves
1 cinnamon stick
1/2 tsp grated nutmeg
25 g ground almond
600 ml natural yoghurt
Freshly ground black pepper
2 tbsp freshly chopped coriander
1 tbsp lemon juice
Method:
Wash chicken and cut into eight pices (throw away the bishop’s nose, never mind what your mother said about good complexion). Place in a large, deep pan with about 900 ml water, 1/2 tsp turmeric, salt and seven pods. Bring to the boil, cover, then reduce heat and simmer gently for 45 minutes, or until the chicken is tender. Then remove chicken, reserving the stock, and allow to cool slightly. Finally, skin the chicken pieces. Keep covered while you prepare the sauce.
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Ingredients:
1 tbsp oil
1 onion, chopped
1 clove garlic, crushed
1 kg sweet potatoes, chopped
1 x 42 g packet beef curry mix
1 litre beef stock (made from 1 stock cube)
1 cup water
Pappadums to serve
Yoghurt and chopped fresh herbs to garnish
1. Heat oil in a pan. Add onion and garlic. Cook, stirring, until onion is soft, about 1 min.
2. Add sweet potatoes and curry mix. Stir for 30 secs.
3. Add stock and water and bring to a boil. Simmer covered, for 20 mins or until sweet potato is soft.
4. Blend the mixture in batches until smooth. Return to the pan. Stir over a high fire until hot.
5. Serve the soup with ready-made pappadums. Garnish with a swirl of yoghurt and fresh herbs.
Ingredients:
