Salmon Poke Asam Laksa

Salmon Poke Asam Laksa

What’s better than a warm bowl of Asam Laksa?
 
Total Time:  1 hour
Prep: –
Cook: –
 
Ingredients Serves 5

Salmon Poke:

Salmon fillet, cut into ¾ inch cubes
300g
Soy sauce, low sodium
1/4 Cups
Japanese rice wine vinegar
1 Tsp
Sriracha
1 Tsp
Sriracha
1 Tsp
Asam Laksa
Mackerel fish
200g
Water
8 Cups
Asam keping, peeled tamarind
5 Pieces
Pre-cooked laksa noodles
1 Packet
Spiced Paste:
Dried red chilies, seeded
12
Fresh red chilies, seeded
5
Small shallots
8
Belacan
2 Tsp
Lemongrass, use only the white part, about 6 inches
1 Stalk
Tamarind Juice:
Tamarind, about golf ball size
1/2 cup water, repeat 3-4 times
Seasoning:
Salt
1 Tsp
Sugar
2 Tbsp
Fish Sauce
1 Tsp
Condiments:
Cucumber, julienned
1
Mint leaves, use only the leaves
1 Bunch
Polygonum leaves/ Vietnamese mint leaves, daun kesom
1 Bunch
Bunga kantan, cut into small pieces
1
Red onion, sliced thinly
1
Red chili, cut into small slices
1
Small pineapple, cut into short strips
1
Method

Salmon Poke:

Step 01

Salmon Poke: In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha and sesame oil.

Step 02

Cover and refrigerate.

Step 03

Asam Laksa: Heat a pot of water and add lemongrass, galangal.

Step 04

Bring to a boil and then add fish for 15-20 minutes or until the fish is cooked, remove fish. Sift broth to remove impurities. Leave them aside.

Step 05

Blend dried chilies, shrimp paste, turmeric, galangal, shallots and lemon grass. Add a bit of water to ease the blending process. Then, add blended ingredients into a pot of boiling water.

Step 06

Once water boils, add Vietnamese coriander and turn the heat down to let it simmer.

Step 07

Remove flesh from the fish. Discard the skin and bones. Mash half of the flesh with a fork.

Step 08

Add fish broth into soup. Increase the heat. Add tamarind paste and mashed fish. Bring to boil.

Step 09

Simmer at low heat for 20 minutes. Season with salt, fish sauce and sugar to taste.

Step 10

Rinse laksa noodles in cold water and strain.

Step 11

Place one serving of noodles into a bowl, and pour laksa soup, top with garnishing, and serve with a salmon poke!

Boil the fish together with the broth.

Char Kuey Teow with Tiger Prawns

Char Kuey Teow with Tiger Prawns

Roar your way into your dinner guest.
 
Total Time: 30 minutes
Prep: –
Cook: –
Ingredients Serves 2

Char Kuey Teow with Tiger Prawns:

Light Soy Sauce
2 Tbsp
Dark Soy Sauce
1 Tbsp
Oyster Sauce
1/2 Tbsp
Fish Sauce
1/2 Tbsp
Pepper
1/2 Tsp
Oil
2 Tbsp
Chili paste (cili boh)
1 Tbsp
Garlic clove(s)
1
Large tiger prawns
6
Rice noodles
180g
Egg
1
Bean Sprout
Handful
Chinese Chives
Handful
Method

Char Kuey Teow with Tiger Prawns:

Step 01

Mix soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and pepper evenly.

Step 02

Heat wok over high heat, add oil into wok, minced garlic and chili paste. Stir-fry until fragrant.

Step 03

Add noodles to wok and quickly stir-fry them while adding few spoonful’s of sauce at a time. Then, add an egg to the noodles.

Step 04

Add tiger prawns for about 30 seconds.

Step 05

Finally, add chopped Chinese chives and bean sprouts. Continue stir-frying noodles until vegetables are cooked.

Make sure to clean the prawns!

Vegetarian Chow Mein

Vegetarian Chow Mein

A simple dish of stir-fried noodles that packs the kung-fu punch!
 
Total Time: 25 minutes
Prep: –
Cook: –
Ingredients Serves 4
Vegetarian Chow Mein
Light soy sauce, divided
2 tbsp
Dark soy sauce
1 tbsp
Sesame oil
2 tsp
Sugar
¼ tsp
White pepper
½ tsp
Hong Kong-style noodle (Chow Mein)
450g
Vegetable oil
3 tbsp
Five spiced tofu, julienned
170g
Chinese flowering chives, cut into 2-inch lengths
1 bunch
Carrot
1
Bean sprouts, trimmed
1
Spring onions, julienned
3 stalks
Method
Vegetarian Chow Mein

Step 01

In a small bowl, combine 1 tablespoon light soy sauce, dark soy sauce, sesame oil, salt, sugar, and white pepper. Mix well and set aside.
Step 02
Empty the packet of noodles into a bowl, separating any noodle strands that are clumped together.
Step 03
Heat 1 tablespoon of oil in a wok on a high heat.
Step 04
Add the tofu, spread it out and cook it until slightly brown.
Step 05
Add remaining tablespoon of soy sauce, mix and add chives.
Step 06
Stir-fry until chives are bright green and transfer to a bowl, set aside.
Step 07
Heat remaining oil in wok. Toss the noodle into the oil and cook until they start to get crispy.
Step 08
Add soy sauce mixture and continue stirring.
Step 09
Spring onions, julienned

Tips: For a non-vegetarian chow mein, add oyster sauce and chicken into the mix.

Fried Vermicelli with Chicken

Fried Vermicelli with Chicken

You could never go wrong with this inexpensive and easy main course recipe!
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 3
Fried Vermicelli with Chicken
Oil
4-5 tbsp
Vermicelli
½ pack
Garlic, minced
3 cloves
Handful bean sprouts (optional)
1
Dried shrimps, soaked
1 tbsp
Shallots
2
Scallions cut long, lengthwise
3 stalks
Boneless chicken breast, cubed
1
Cornstarch for the chicken marinade
½ tsp
Soy sauce
4 tbsp
Sweet soy sauce
1 tbsp
Hot water
4 tbsp
Method
Fried Vermicelli with Chicken

Step 01

Soak noodles in water for 30 minutes, set aside in a colander.
Step 02
Rinse the bean sprouts and scallion.
Step 03
Coat chicken breast with corn starch.
Step 04
Mix all the sauces together and set aside.
Step 05
Pound the shallots and dried shrimps together in a mortar.
Step 06
Heat wok, add in the chicken and stir-fry it. Add in the pounded ingredients.
Step 07
Add in the noodles and all the sauces, making sure it is evenly distributed and seasoned well.
Step 08
Add in the sprouts and scallions.
Step 09
Fry until it is fully cooked, adding in hot water to make sure the noodles are soft yet chewy.

Vermicelli is a staple ingredient in Malaysian cooking that’s perfectly paired with soy sauce, oyster sauce and other great condiments, as it soaks up all the flavour.

Spicy Beef Pasta

Spicy Beef Pasta

Switch up your usual pasta flavours with a spicy kick!
 
Total Time: 50 minutes
Prep: –
Cook: –
Ingredients Serves 6
Spicy Beef Pasta
Spaghetti
250g
Minced beef
250g
Garlic
3-4 cloves
Fenugreek, pounded
1 tbsp
Coriander seeds, pounded
½ tbsp
Blended chilli
1 ½ tbsp
Onion, chopped
½
Fresh parsley, chopped
¼ cup
Cabbage, chopped
¼
Olive oil
3 tbsp
Salt
½ tsp
Eggs, boiled
3
Method
Spicy Beef Pasta

Step 01

Boil pasta and cook as per instructions on the package. Once cooked, place it in a colander and save some boiling water.
Step 02
Heat oil in a non-stick pan over medium heat. Add garlic and sauté until golden brown. Set aside.
Step 03
Using the same pan, fry onion and minced beef followed by pounded fenugreek and coriander seeds. Stir in the blended chilli and let it cook until the chilli and oil separates.
Step 04
Add in the cooked pasta and cabbage. Season with salt and mix it well. Top it off with chopped parsley.
Step 05
Serve the dish with sautéed garlic and boiled eggs.

You may use your other vegetables such as celery and carrots.

Beef Ramen

Beef Ramen

A hearty treat for the soul on a rainy night.
 
Total Time: 50 minutes
Prep: –
Cook: –
Ingredients Serves 6
Beef Ramen
Flank steak, sliced against the grain and diced
450g
Cornstarch
⅛ cup
Sesame oil
½ tbsp
Canola oil
½ tbsp
Garlic
3 cloves
Ginger, minced
1 tsp
Soy sauce
½ cup
Water
½ cup
Brown sugar
¾ cup
Oil
2-3 tbsp
Dry ramen noodles
280g
Spring onions, sliced
2-3
Method
Beef Ramen

Step 01

Toss the beef in cornstarch and place it in the fridge for 10 minutes.
Step 02
In a nonstick pan, heat oil over medium heat. Add the beef in batches and sear it for 1-2 minutes on each side.
Step 03
Remove beef with a slotted spoon and place it on a paper towel.
Step 04
Carefully remove the oil from pan and wipe clean.
Step 05
In the same pan, heat sesame oil and canola oil. Add garlic and ginger, and sauté for about 1-2 minutes.
Step 06
Stir in soy sauce, brown sugar and water. Bring to a simmer and cook for 2-3 minutes before setting aside. While the sauce is cooking, boil noodles according to the package instructions.
Step 07
Place beef in the sauce and toss to coat.
Step 08
Bring the sauce back to a simmer and cook for 2-3 minutes or until it thickens. Add the ramen noodles and cook for an additional minute.
Step 09
Serve immediately with sliced spring onion

If you’re in need of some greens, broccoli would make a great option.

Longevity Noodles with Ginger and Chicken

Longevity Noodles with Ginger and Chicken

Careful not to bite them apart! The longer the noodle, the longer your life.
 
Total Time: 30 minutes
Prep: –
Cook: –
Ingredients Serves 3
Longevity Noodles with Ginger and Chicken
Fresh lo mien
350 g
Toasted sesame seed oil
2 tsp
Chicken (cut into bite-size slices)
350 g
Ginger (finely shredded)
1 tbsp
Chinese rice wine
1 tsp
Cornstarch
1 tsp
Soy sauce
1 tsp
Salt
As needed
Peanut or vegetable oil
2 tbsp
Red pepper flakes
¼ tsp
White cabbage (thinly sliced)
3 cups
Shiitake mushrooms
2 cups
Green onion (finely shredded)
½ cup
Method
Longevity Noodles with Ginger and Chicken

Step 01

Boil noodles at medium heat for 3 to 5 minutes, continuously stirring to prevent noodles from sticking. Drain and rinse with cold water until cool, then shake well to remove excess water.
Step 02
Place noodles into a hot pan, add sesame oil, and toss. In a shallow bowl, season the chicken with ginger, 1 tsp rice wine, cornstarch, 1 tsp soy sauce, 1/4 tsp of salt and pepper, and mix. Combine the remaining 1 tbsp rice wine and 1 tbsp soy sauce in a separate bowl.
Step 03
Set wok on high heat. Swirl in 1 tbsp of peanut oil, add red pepper flakes and stir-fry for 10 seconds using a metal spatula. Push pepper flakes aside and add chicken, let it cook undisturbed for approximately 1 minute.
Step 04
Stir-fry chicken and pepper flakes together, tossing in the wok, for a minute or 2 until cooked. Remove the contents of the wok into a bowl. Next, add cabbage and mushrooms and stir-fry for 1 minute until just wilted but not overcooked. Empty into the bowl of chicken.
Step 05
Reheat wok, swirl in remaining 1 tbsp of peanut oil, and add noodles. Stir-fry 30 seconds, moving constantly to heat thoroughly. Swirl soy sauce-rice wine mixture and add to wok along with chicken-vegetable mixture and scallions. Sprinkle in 3/4 tsp of salt and stir-fry for a minute or 2 until chicken and vegetables are heated through.

Add fresh chilli padi for an extra kick!