Cooking Time: 25 mins

Spiciness Level: 2/5

Serves: 4

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Ingredients

454g reduced-fat firm tofu, cut into 6

1/2 cup Chicken Stock

1 tablespoon cornstarch

1 tablespoon Oyster Sauce

1 teaspoon Chilli Garlic Sauce

1 tablespoon fresh ginger, grated and peeled

2 tablespoon Soy Sauce

113g lean ground pork

3 minced garlic clove

2 cups cooked brown rice

(optional) 1/3 green onions, chopped
 

Instructions

Dry sliced tofu by placing several layers of paper towels over tofu for a few minutes.

Cut tofu into half-inch cubes.

Combine Chicken Stock, cornstarch, Soy Sauce, Oyster Sauce and Chilli Garlic Sauce, stir the mixture.

Heat saucepan over medium-high heat. Add pork, stir to crumble the pork until cooked. Add ginger and garlic into the saucepan and stir it until golden brown, Pour broth into pan and bring it to a boil. When mixture thickens, remove from heat.

(optional) sprinkle with onions

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Cooking Time: 30 mins
Spiciness Level: 2/5
Serving: 

Ingredients
227g pork loin, in thin strips
1/4 teaspoon salt
1/4 water
1 teaspoon rice wine
1/8 teaspooon black pepper
2 teaspoons cornstarch
1 teaspooon vegetable oil
2 1/2 tablespoons Sweet Bean Sauce
1/2 teaspoon Dark Soya Sauce
1/2 teaspoon Dark Vinegar
1 teaspoon sugar
1 tablespoon Light Soya Sauce
2-3 carrots,cut into thin strips
1 teaspoon of Sesame Oil
(Optional) 1 scallion, white thinly sliced

Instructions
In a bowl, add pork with salt, rice wine, black pepper, cornstarch and vegetable oil. Marinate for 15 minutes
In another boil, make stir-fry sauce. Combine water, Sweet Bean Sauce, Dark Soya Sauce, Dark Vinegar, sugar and Light Soya Sauce. Mix all until sugar has dissolved.
Heat oil in saucepan. Add carrots and cook for a minute. Do not overcook the carrots, then set it aside.
In the same saucepan, heat 2 more tablespoons of oil over high heat. Add marinated pork and give it a quick stir until pork turns from pink to white, then turn down the heat to avoid burning.
Pour in the sauce, turn up the heat and stir the sauce. Toss carrots and the pork back into the saucepan, turn off the heat and serve them hot.
(Optional) Garnish with scallions

COOKING TIME :  30 MIN
SPICINESS : 1/5
SERVES: 3 Pax

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INGREDIENTS

300g – Spaghetti, boiled
Pinched of salt
100g – Instant Sauce Cheddar/Nacho Cheese Flavor
200ml – Full cream milk
50g – Parsley, finely chopped
10g – Black pepper, grinded

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DIRECTIONS

Boiled spaghetti with salt.

Pour milk into saucepan and simmer it on low heat.

Combined Instant Sauce Cheddar/Nacho Cheese Flavor into milk and stir well together.

Add in spaghetti into cheddar sauce and mix them together.

Sprinkle some parsley and black pepper on top of the macaroni.

Cooking Time: 30 mins

Spiciness Level: 0/5

Serves: 4 pax

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Ingredients

Marinade:

2 tablespoon Soy Sauce

2 teaspoon sugar

2 teaspoon cornstarch

4 teaspoon Oyster Sauce

4 teaspoon rice wine

3/4 teaspoon ground black pepper

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1 inch of fresh ginger, peeled and sliced

1 tablespoon of garlic, minced

1 1/3 tablespoon Oyster Sauce

2 tablespoon carnola oil

2 large boneless, skinless chicken breasts in 1 inch pieces

3 cups of broccoli

(optional) sesame seeds for garnishing

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Instructions

In a bowl, mix together Soy sauce, Oyster Sauce, pepper, sugar, rice wine and cornstarch.
Mis chicken pieces into soy sauce mixture, stir to cover the chicken and let it marinade for 15 minutes.
Heat 1 tablespoon of oil in a large saucepan on high heat. Add thinly sliced ginger to the saucepan. Stir fry for 30 seconds then, discard the ginger.
Add the chicken and marinade to the saucepan to stir-fry until the chicken us cooked though. Then, remove the chicken and set them aside.
Add another 1 tablespoon of oil to the saucepan and stir-fry the garlic for 30 seconds. Add broccoli florets and stir-fry for about 2 minutes. Add the oyster sauce and stir for another minute.
Add the chicken back to the saucepan and let it cook until heated through.
(Optional) Garnish with toasted sesame seeds.
 

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Cooking Time: 25 mins

Spiciness Level: 1/5

Serves: 2

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Ingredients

227g of skinless chicken breast/thigh, cut in small pieces

Oil, for deep frying

1 tablespooon of oil

2 cloves garlic, minced

4 tablespoon Thai Sweet Chilli Sauce

1 teaspoon lime juice

Pinch of salt

1/2 teaspoon white sesame

1/2 tablespoon chopped cilantro leaves

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Frying Batter

1 egg white

1/2 cup all purpose flour

1/4 cup cornstarch

1/2 teaspoon baking powder

1/2 cup water, ice cold

1 tablespoon of cooking oil

Pinch of salt

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Instructions

Mix all the ingredients for the batter until well combined. Then add chicken into batter.

Heat up a skillet with 2 inches of oil. When oil is heated, deep fry the chicken until golden brown. Transfer chicken ouot to a dish with paper towels to sock up the excess oil.

Clean skillet and heat on medium heat. Add oil and stir-fry garlic until light brown. Transfer the fried chicken into the wok, then add the chilli sauce, lime juice and salt. Stir the mixture to coat the chicken well with the Thai Sweet Chilli Sauce

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Garnish with white sesame and cilantro leaves.

COOKING TIME :  25 MIN
SPICINESS : 0/5
SERVES: 4 Pax

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INGREDIENTS

50g – Grill Brown Sauce
900g – Fresh shrimp, peeled
Fews – Skewer stick
Pineapple, chopped (optional; capsicum)

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DIRECTIONS

In a large bowl, mix together Grill Brown Sauce and fresh shrimp.

Cover and refrigerate for 30 mins to 1 hour, stirring once or twice. (preferably overnight).

Thread shrimp and pineapple onto skewers.

Lightly brush Soy Asahi Grill Brown Sauce while grilling. Cook shrimp on preheated grill for 2 to 3 minutes per side or until opaque.

COOKING TIME :  25 MIN
SPICINESS : 1/5
SERVES: 2 Pax

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INGREDIENTS

1 cup – Long-grain white rice
2 tbsps – Grill Brown Marinade Sauce
1 tbsp – Black pepper Marinade Sauce
170g – Skinless salmon fillets
400g – Baby bok choy

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DIRECTIONS

Cook the rice according to packaging instruction

Meanwhile, brush down Grill Brown Marinade Sauce on salmon fillets.

On a foil-lined rimmed baking sheet, broil the salmon fillets until opaque throughout, 8 to 10 mins, basting with Grill Brown Marinade Sauce during the last 3 minutes

Steam baby bok choy (cut into quarters) until tender, 8 to 10 mins.

Serve with the salmon, rice and Blackpepper Marinade Sauce

COOKING TIME :  55 MIN
SPICINESS : 3/5
SERVES: 4 Pax

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INGREDIENTS

4 – Crab, cleaned and cut into halves
2 tbsps – Oil

A:

1 – Onion, sliced
3 cloves – Garlic, sliced

B:

4 tbsps – Hot & Spicy BBQ Marinade sauce
1/2 cup – Water

C:

1/2 – Red & green capsicum, sliced
30g – Spring onion, sliced
1 – Tomato, wedges

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DIRECTIONS

Leave 2 tbsps of cooking oil in a pot and saute ingredient A.

Add in ingredient B and cook until thickens.
Add in crab and ingredient C, mix well.

Cooking Time: 35 mins

Spiciness level: 1/5

Serve: 5 pax

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INGREDIENTS

100g Fried Chicken Powder,with 200ml of water

100g of powder

300g of chicken parts

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INSTRUCTIONS

Add chicken into Fried Chicken Powder mix

Coat chicken parts with Fried Chicken Powder

Fry chicken part till golden brown

(Optional) Brush on the fried chicken with Black pepper Marinade Sauce

Cooking Time: 35 mins

Spiciness: 3/5

Serves: 4 pax

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INGREDIENTS

8 cups (2 litre) – Of water
4 tbsp (60 mL) – Seafood Stock
4 stalks – Lemongrass
1 inch – Galangal
10 – Kaffir lime leaves
10 – Cili padi
5 cloves – Garlic
½ kg – Shrimp
300 gm – Oyster mushroom
2 tsp (10 mL) – Salt
8-10 tbsp (100mL) – Lime juice
Handful cilantro for garnish

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DIRECTIONS

Put two liters of water and four tablespoons of Seafood Stock into a pot and boil it.

Lightly pound the lemongrass to release the flavor. Cut it into the slices.

Take a one-inch chunk of galangal root and slice it into slices.

Tear the kaffir lime leaves to release the flavor.

Lightly pound the chili padi on the cutting board to release the flavor

Peel the garlic. Put the garlic, chili padi, kaffir lime leaves, galangal and lemongrass into the
boiling water.

Clean the shrimps and clear out the veins. Let the soup boil for 10 minutes and put the shrimps
into the soup.

Put in the oyster mushrooms. Let the soup boil for 2-3 minutes.

Adjust the taste of the soup with salt and sugar.

Turn off the heat and prepare the lime juice. Adjust according to taste. Garnish the soup with cilantro before serving.

Cooking Time: 110 mins

Serves: 20

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Ingredients

4 eggs, beaten

57g soy vermicelli

1 onion, chopped

57g mushrooms

85g shrimp, drained and chopped

454g lean ground pork

2 tablespoon vegetable oil

1 carrot, shredded

57g crabmeat

85g beansprouts

2 pinches of black pepper

1 tablespoon soy sauce

3 tablespoon Fish Sauce

1 clove garlic

20 rice wrappers

Oil, for frying

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Instructions

Soak the vermicelli 30 minutes in warm water, then drain them.

In a bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, Fish Sauce and garlic.

Mosit the rice wrappers with a damp towel and fill it with 2 - 3 tablespoons of the mixture. Roll the wrappers and allow them to rest for 30 minutes.

In a saucepan, heat the oil to 190 degrees C.

Fry spring rolls until golden brown and drain them on paper towels.

Cooking Time: 20 mins

Spiciness Level: 0/5

Serves: 4 cups

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Ingredients

2 tablespoons olive oil

2 small carrots, small diced

2 cloves of garlic, minced

2 tablespoons all purpose flour

1 large onion, diced small

1 large celery stick, diced

1 large potato, diced

907g Seafood Stock.

3/4 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon old bay seasoning

1/2 cup whole milk

227g cooked seafood of choice

(optional) 1/8 teaspoon cayenne pepper

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Instructions:

Add olive oil to soup pot on medium heat. Stir in onion, celery, and carrots. Saute them until onion becomes translucent.

Then, add in garlic and saute for a minute, ensure garlic does not burn by stirring constantly.

Add flour over the mixture in the soup pot and stir to combine with the vegetables until mixture becomes pasty.

Turn heat to medium high and slowly whisk in the Seafood Stock.

Turn heat to high and bring to light boil. Add potatoes and seasonings while reducing heat slowly.

Cook it for 10 minutes, stirring once in a while, until potatoes are tender.

Add in the cooked seafood and the milk into the soup.

Taste to test and season according to desire.