Cook Book Recipe

Ingredients

2-tablespoon peanut oil
500g- beef fillets or lean rump, thinly sliced
2-clove garlic, crushed
¼- cup (15g) finely chopped fresh coriander roots and stems
1-tablepoon grated palm sugar1/3 cup (80ml) limejuice
2-tablespoons fish sauce2-small red chillies, seeded, finely sliced
2-red Asian shallots, finely sliced
2-telegraph cucumbers, sliced into thin ribbons
1-cup (20g) fresh mint leaves
1-cup (90g) bean sprouts
¼- cup (40g) chopped roasted peanuts

Procedure

1. Heat a wok until very hot, add half the oil and swirl to coat. Add half the beef and cook for 1-2 minutes, or until medium rare. Remove. Repeat with remaining oil and beef
2. Place the garlic, coriander, palm sugar, limejuice, fish sauce, ¼ teaspoon ground white pepper and ¼ teaspoon salt in a bowl, and stir until all the sugar has dissolved. Add the chilli and shallots, and mix well.
3. Pour the sauce over the beef while still hot, mix well, and then cool to room temperature
4. In a separate bowl, too together the cucumber and mint leaves, and refrigerate until required
5. Place the cucumber and mint on a serving platter, and top with the beef, bean sprouts and peanuts

Ingredients

1-small Chinese cabbage, finely shredded
2-tablespoons oil
2-onon, halved and sliced thinly
500g- chicken thigh fillets, trimmed and cut into strips
¼- cup (60g) sugar
¼- cup (60ml) fish sauce
¼- cup (80ml) limejuice
1-tablespoon white vinegar
2/3- cup (30g) chopped fresh coriander
Fresh Vietnamese mint leaves, extra to garnish

Procedure

1. Place the cabbage to a large bowl, cover with plastic wrap and chill
2. Heat a wok until very hot, add 1-talespoon oil and swirl to coat. Add half the onion and half the chicken and stir-fry for 4-5 minutes, or until the chicken is cooked through. Remove and repeat with the remaining oil, onion and chicken. Cool.
3. To make the dressing, put the sugar, fish sauce, limejuice, vinegar and ½ teaspoon salt in a small jug, and mix well. To serve, toss together the cabbage, chicken and onion, dressing, mint and coriander and garnish with the mint leaves

Ingredients

2-tablespoons ground turmeric
6-clove garlic, crushed
2-tablespoons soy sauce
2-tablespoons finely minced fresh ginger
¼-cup (60ml) Chinese rice wine or sherry
2-egg yolk, beaten
1-kg chicken thigh fillets cut into 2 cm cubes
½ -cup (60g plain flour
½ -cup (125g) oil
½ -cup (95g) soft brown sugar
1/3- cup (20g) chopped fresh coriander
¼ (60ml) rice vinegar

Procedure

1. Place the turmeric, two crushed garlic cloves, the ginger, soy, rice wine, egg yolks, 1-tablespon salt and 1-tablespoon white pepper in a large bowl, and mix together well. Add the chicken and toss to coat. Cover with plastic wrap and refrigerate overnight
2. Remove any excess liquid from the chicken, add yh4 flour and toss to mix well
3. Heat a wok until very hot; add 1-tablespoon oil and swirl to coat. Add a third of the chicken and stir-fry for 4minutes, or until golden brown. Remove from the wok. Repeat this step twice with the remaining chicken. Remove and keep warm
4. Reduce the heat to medium, ad the remaining oil, brown sugar and remaining garlic. Mix together and the leave for 1-2 minutes or until the sugar caramelizes and liquefies
5. Return the chicken to the wok, and add the coriander and vinegar. Stir gently or 4 minutes, or until the chicken is cooked through and well coated with the sauce. Serve with boiled rice

Ingredients

1-6kg Chinese broccoli cut into 5 cm lengths
1-tablespoon peanut oil
2-cm piece fresh ginger, juliened
500g- Chinese barbeque pork, thinly sliced
¼-cup (60ml) chicken or vegetables stock
¼-cp (60ml) oyster sauce
1-tablespoon key cap Manis

Procedure

1. Place the broccoli in a steamer over a saucepan or wok of simmering water and cook for 5 minutes, or until just tender but still crisp
2. Heat a wok until very hot, add the oil and swirl to coat. Add the ginger and garlic, and stir-fry for 30 seconds, or until fragrant, add the broccoli and pork, and toss to coat
3. Pour in the combine stock, oyster sauce and keycap Manis, and stir-fry until heated though. Serve with rice or noodles

Ingredients

4-5 large dried red chillies
500g- raw king prawns
1/3-cup (80ml) oil
1-red onion, roughly chopped
5-cm pieces galangal, peeled and roughly chopped
4-steam lemon grass white part only, sliced
3-red chillies, seeded and roughly chopped
10-candlenuts (see note)
2-teaspoons shrimp paste
2-teaspoons grated fresh turmeric
2-cup (500ml) coconut milk
8- Ready-made fried fish ball, sliced (see note)
500g- fresh rice noodles
1-2- Lebanese cucumber, juliened
100g- bean sprouts
2-tablespoons fresh Vietnamese mint leaves

Procedure

1. Put the chillies in a heatproof bowl, cover with hot water and soak for 20 minutes.
2. Set aside 4 prawns and peel the remainder, retaining all the heads and shell. Heat a wok until very hot, add 1-tablespoon oil and swirl to coat. Add the head and shells and stir-fry for about 10 minutes, or until aromatic and bright, dark orange in color. Stir in 1-cup (250ml) water and bring to the boil. Add 1-liter and, when it has almost evaporated, add cup (250ml) water ads bring to the boil. Add 1 litre and water to the wok, bring to the boil again, and then reduce the heat and simmer or 30 minutes
3. Drain the chillies and place in a food processor with the onion, galangal, lemon grass, fresh chilli, candlenuts, shrimp paste, turmeric and 2-tablespoons oil Process until finely chopped
4. Add the 4 reserved whole prawn to the wok and coo for 10 minutes, or until they turn pink. Remove the prawn and stain the stock, discarding the shell. There should be about 2-3 cups (500-750ml) stock.
5. Heat a clean wok until very hot, add the remaining tablespoon oil and swirl to cat. Add the spice paste, reduce the heat to low and cook, stirring, for 8 minutes, or until the mixture is very aromatic. Stir in the stock and coconut milk. Bring to the boil. Then reduce the heat and simmer for 5 minutes. Add the prawn meat and fish ball slice, and simmer for 2-3 minutes or until the prawn turn pink
6. Bring a separate saucepan of water to the boil, add the noodles and cook for 30 second, without over cooking. Drain and divide among 4 deep soup bowls
7. Ladle the soup over the noodles. Garnish with the cucumber, bean sprout and mint, and top with a whole prawns. Serve immediately.

Ingredients

¼-cup (60ml) peanut oil
750g-lamb back straps, thinly sliced
2-teaspoons ground cumin
1-teaspoon ground turmeric
1-red capsicum, sliced
¼-(60ml) sweet chili sauce
¼-cup 60ml) crunchy peanut utter
1-cup (250ml) coconut milk
2-teaspoons soft brown sugar
1-2tablespoon-lemon juice, to taste
1/3-cup (10g) chopped fresh coriander leaves
¼-cup (40g) unsalted peanuts, roasted, chopped, to serve

Procedure

1. Heat a wok until very hot, add 1-tablespoon oil and swirl to coat. Add half the lamb and stir-fry for 3 minutes, or until browned. Remove. Repeat with another tablespoon oil and the remaining lamb
2. Reheat the wok, add the remaining oil and swirl to coat. Add the cumin, turmeric and capsicum, and stir-fry for 2 minutes, or until the capsicum is tender
3. Return the lamb to the wok. Stir in the chilli sauce, peanut, butter, coconut milk and sugar. Bring to the boil, then reduce the heat and simmer for 5 minutes, or until the meat is tender and the sauce has thickened slightly. Remove form the heat and add the lemon juice. Stir in the coriander and sprinkle with the peanuts. Serve with boiled rice

Ingredients

600g- firm tofu, cube
2-tablespoonsd-soy sauce
2-tablespoons peanut oil
1-red onion, finely sliced
4-clove garlic, crushed
500g-baby bok choy sliced into strips lengthways
2-teaspoons sesame oil
2-tablespoons keycap Manis
1/4-cup (60ml) sweet chilli sauce
1-tablespoon toasted sesame seeds

Procedure

1. Put the tofu in a bowl with the ginger. Pour in the soy sauce and leave for 10 minutes. Drain.
2. Heat the wok until very hot, add half the oil and swirl to coat. Add the onion and stir-fry for 3 minutes, or until soft. Add the tofu and garlic, and stir-fry for 3 minutes, or until golden. Remove and keep warm
3. Reheat the wok until very hot, add the remaining oil and swirl to coat. Add the bok choy and stir-fry for 2 minutes, or until wilted. Return the tofu mixture to the wok
4. Stir in the sesame oil, keycap Manis and chilli sauce. Scatter with the sesame seeds and serve with rice noodles

Ingredients

500g-eggplant cut into 2 cm cube
¼-cup (60ml) peanut oil
500g-chicken beast fillets cut into 2 cm cubes
4-spring onion, chopped
2-1/2 tablespoons red curry paste
1-cup (250ml) coconut cream
½-cup (125ml) chicken stock
4-kaffir lime leaves, shredded
3-teaspoons grated palm sugar
2-tablespoon fish sauce
2-tablespoons fresh Vietnamese mint leaves

Procedure

1. Place the eggplant in a shallow bowl and sprinkle with salt. Leave for 30 minutes, then rinse and drain thoroughly
2. Heat a wok until very hot, add 1-tablespoon oil and swirl to coat. Add half the chicken and stir-fry for 4 minutes, or until browned. Remove. Add another tablespoon oil and rest of the chicken and stir-fry. Remove. Heat the remaining oil, add the eggplant and spring onion, and stir-fry for 3-4 minutes
3. Return the chicken to the wok, and add the curry paste. Cook, stirring, over high heat for 1 minute, or until fragrant. Add the coconut cream, stock lie leaves, palm sugar and fish sauce, and bring to the boil. Reduce the heat and simmer for 15-20 minutes, or until the eggplant and chicken are tender and cooked through
4. Season to taste with salt and scatter the Vietnamese mint leaves over the top. Serve with boiled rice

Ingredients

1-tablespoon peanut oil:
1-brown onion, chopped
1½- Tablespoons green curry paste
1 ½-cup (375ml) coconut milk
700g-firm white boneless fish fillets cut into bite size pieces
3-kaffir lime leaves
1-tablespoon fish sauce
2-tespoon grated palm sugar
2-tablespoons limejuice
1-green chilli, finely sliced

Procedure

1. Heat he wok until very hot, add the peanut oil and swirl to coat. Add the onion and stir-fry for 2 minutes, or until soft. Add the curry paste and stir-fry for 2 minutes, or until fragrant. Stir in the coconut milk and bring to the boil
2. Add the fish and the lime leaves, reduce the heat and simmer stirring occasionally, for 8-10 minutes, or until the fish is cooked through. Sir in the fish sauce, palm sugar and lime juice. Scatter with the chilli and serve with boiled rice

Ingredients

2-tablespoons sesame seeds
3-tablespoons peanut oil
600g pork fillets, thinly sliced
2-tablespoons hoi sin sauce
2-tablespoons-corn flour
2-tablespoon sesame oil
8 spring onions, sliced on the diagonal
2-cloves garlic, crushed
2-teaspoons finely greated fresh ginger
2-carrots, juliened
200g- snake beans cut into 6cm lengths

Procedure

1. Preheat the oven to moderate 180C (350F/Gas 4). Place the sesame seeds on an oven tray and bake for 5 minutes, or until browned
2. Heat a wok until very hot, add 1-tablespon oil and swirl to coat. Add half the pork and stir-fry for 3 minutes, or until browned. Remove. Repeat with the remaining pork. Remove
3. Combine the hoi sin and teriyaki sauces, corn flour and 1-tablespoon water..
4. Reheat the wok until very hot, add the remaining peanut oil and the sesame oil and swirl to coat. Ad the spring onion, garlic and ginger, and stir-fry for 1 minute, or until fragrant.
5. Add the carrot and bean, and stir-fry for 3 minutes, or until almost cooked but still crunchy. Return the pork to the wok, add corn four mixtures and stir until the sauce boils and thicken. Simmer until the meat is tender and the vegetables are just cooked. Toss through the sesame seeds. Serve with boiled rice