HAINANESE CHICKEN RICE (SINGAPORE)

Directions
Prep:20min › Cook:40min › Ready in:1hr

1. Clean chicken removing the fat and reserving them.

Wash and season the chicken inside out with salt.
2. Put a pot of cold water to boil. Place chicken in the
cold pot with the onion, garlic, ginger slices. Season
with salt and white pepper. After it boils, simmer for
20-25 minutes until chicken is cooked. Remove
chicken and plunge into the ice bath. Pull chicken
out, dry and set aside. Strain the chicken broth and set aside. Cut the chicken in bite-size pieces.
3. Wash and drain the rice. Saute the sliced ginger and garlic in the reserved chicken fat until fragrant.
Add the washed rice and put in a little oil and saute the rice until it is coated with oil.
4. Pour in enough chicken stock to cook the rice and add the pandan leaves. Cook the rice until it is
done.
5. Deseed and pound the chillies in mortar and pestle, adding a little salt until it becomes a fine paste.
Add a little lime juice and mix. Put chilli sauce in dipping dish.
6. Pound the garlic cloves and ginger together until fine and put in another dipping dish.
7. Place the lettuce leaves on a serving plate and arrange cucumber slices and tomatoes around the
dish. Put chicken pieces in the center and drizzle with mixture of light soya sauce and sesame oil on
top of chicken. Serve with a bowl of chicken broth, chicken and rice and dipping sauces.

TASTY FLOWER CRAB SOUP(SINGAPORE)

Directions
Prep:10min › Cook:15min › Ready in:25min

1. When choosing crab, get one with roes for

tastier soup base.
2. Wash crab thoroughly. Remove crab legs by
twisting & pulling them off. Loosen shell by
lifting it, then turning crab over to remove shell
by peeling it apart from body as shown in pix .
3. Dispose gills from body. Rinse crab.
4. Crack the legs.
5. Cut off roots from Enoki & set aside.
6. Heat stock & add crabs. Simmer for about 10
mins. Over-cooking will turn meat tough.
7. Add Enoki, Spring Onion, Milk, seasonings & stir well. Lastly, add wine to your aromatic soup
& you’re ready to serve your tasty dish!

Tip: Flower Crabs are really economical & relatively easy to cook compared to other species. So
beginners cook who wanna try their hands on cooking a crab dish can always start off with this
recipe.
 KACHIN CHICKEN CURRY(MYANMAR)

Preparation Method:

1. Rinse chicken and pat dry.

2. Mix garlic, ginger, turmeric, salt(1/2 teaspoon) and chicken
powder(1/2 teaspoon) in a bowl.
4. Add chicken and marinate well. It is best to let it marinate in the
fridge for at least 15 minutes.
5. Minced together coriander, basil, chillies and Vietnamese leaves.
6. Soap dry chin saw char fruit in water for 20 minutes

Cooking Method:
1. Heat oil in a large wok. Add chilli powder.
2. Add marinated chicken and stir fry for 2-3 minutes.
3. Add dry chin saw char juice(or) lime juice (4 tablespoon), water(4 cup), basil, Vietnam leaves, chillies and
coriander.
4. Add salt and chicken powder for seasoning.
5. Let boil until chicken is well cooked.
6. Add pickled bamboo shoot and boil again for another 3 minutes. Add water as per consistency required.
7. Finally add coriander leaves, basil and Vietnam leaves.
8. Your KaChin chicken curry is ready. Serve hot with steamed rice.

MOHINGA(MYANMAR)
1. Wash fish clean; rub with fish sauce and some salt. Cut the fish
into three pieces and put them in a pot with some lemon grass
stalks. You don’t have to put water. Or just add a bit of water.
When the fish is cooked enough to flake off easily, put it down.
Take out flesh and set it aside. Take out the fish bones and
pound them. When you pound the bones, put some water, so
as to get some fish stock out of the bones. You can throw the
bones away when there is no fish stock to get out of the bones.
2. Cut about 15 rings of the onions into thin slices, fry them and
take out from the oil after you get a reddish brown color. Do not
throw away the oil
3. Cut the rest of the onions into four pieces.
4. Pound ginger, some onions and garlic as required amount.
5. Heat the oil that you fried the onions with. When the oil is smoking, fry pounded ginger, onions and
garlic with some paprika till fragrant. Then add the fish stock/broth that made out of the fish bones.
6. Then add the gram flour (Bean Powder), rice powder in water into the pot. Stir well to prevent sticking
of paste.
7. When all is hot and boiling, put big onion pieces in the pot. You can also add banana stem (1’ length)
if you like. Remove the outer layers of the stem and cut rings from tender insides. Pound and add
lemon grass bulb.
8. When it starts to boil, you don’t have to stir all the time. You can add the flaked fish now. Add fish
sauce/shrimp sauce to taste.
9. When the mo-hinga soup is cooked, put the pot on low heat. You then add pepper powder and fried
onions into the pot. Keep the pot hot at low heat about 30 minutes.
10. Finished.
 FILIPINO PINEAPPLE CHICKEN AFRITADA

Instructions
1. In a big pan over medium heat, heat 4 tablespoons of oil.
Add potatoes and cook for about 1 minute. Then add
carrot and cook for about 2 minutes. Add bell pepper and
cook for about 1 minute. Remove all vegetables from pan
and drain on paper towels.
2. Warm the remaining 2 tablespoons of oil in the same pan
over medium heat. Add onion and garlic and cook for 1-2
minutes. Then add chicken and brown it slightly. Add the
tomato puree, pineapple syrup, soy sauce, and bay
leaves. Bring to a boil, cover and simmer for about 20
minutes, or until the chicken is almost tender. Stir
occasionally.
3. Add potatoes, yellow bell pepper, carrots, and pineapple chunks and continue to cook for 5-6
minutes, or until the potatoes are cooked. Add the green peas, season with salt and pepper and
cook for 2 minutes more. Serve hot. Enjoy!

FILIPINO PORK SINIGANG

Directions
1. In heavy bottomed pot over medium-high heat, brown pork
cubes on all sides then transfer to plate. Remove excess
oil/fat from pot and return to heat. Add in ginger and onion,
then sauté for a few seconds or until fragrant. Put back pork
cubes and add in 2 Tbsps fish sauce and stir for a few
seconds. Pour in stock and lemongrass and allow it to come
to a full boil.
2. Cover and reduce heat to simmer. Add chili, lime leaves, and
tomatoes. Simmer until pork is tender (about 30-40 minutes).
3. Add in diluted tamarind paste, calamansi juice, brown sugar, fish sauce, and coconut milk. Test
soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too
sour, add 1 tsp brown sugar. If too salty, add a squeeze of calamansi juice. Add more coconut
milk if you want your soup richer/creamier, or if it’s too spicy for your taste.
4. Add in rest of vegetables except kangkong or spinach. Simmer for another 8-10 minutes or until
vegetables are crisp tender.
5. Turn off heat, add in kangkong or spinach, cover, then wait for a minute or so before serving.
Garnish with both red and green chilies. Serve with steamed white rice.
 THAI COCONUT-CHICKEN SOUP
Procedure

1. Slice chicken into thin strips.

2. Smash the lemon grass once with a rolling pin. Cut
it into 1-inch slices.
3. Cut the ginger into thin slices and cut the chilies in
half.
4. Heat coconut milk and water in a saucepan for 2 to
3 minutes over medium heat. (Do not let it boil.)
5. Add the lemon grass, ginger, and chilies, and cook
for another 2 minutes, stirring continuously and not
letting the liquid boil.
6. Add chicken strips and cook for 5 minutes, stirring
over medium heat, until the chicken is cooked.
Lower heat if mixture starts to boil.
7. Add lemon juice, lime juice, fish sauce, and sugar.
8. Stir and continue cooking for another minute or two.
9. Pour soup into a serving pot and serve immediately, topped with fresh coriander leaves.

THAI BEEF CURRY

Procedure

1. Slice the steak into pieces ¼-inch thick, 2 inches

long, and about 1-inch wide.
2. Heat 1 cup of the coconut milk in a wok or frying
pan and add the red curry paste.
3. Stir to dissolve and cook at high heat for 5 to 6
minutes, until the oil of the coconut milk rises to the
top and the sauce thickens.
4. Add fish sauce and stir it in.
5. Add the second cup of coconut milk and the beef.
Reduce heat to medium.
6. Add the bamboo shoot strips and the sugar. Return
the heat to high and add 3 Tablespoons water.
7. Cook, stirring for 3 minutes until bubbling.
8. Add ¾ of the basil leaves, the red pepper strips and the green peas.
9. Stir and cook for another 30 seconds, folding all the ingredients into the sauce.
10. Remove from heat and transfer to a serving dish.
11. Top with the rest of the basil leaves and the additional red pepper strips.
12. Serve immediately, accompanied by steamed rice.
 ELEPHANT WALKS LOC LAC
Directions
MARINADE:.
1. Combine ingredients for marinade in a baking dish or
shallow bowl.
2. Marinate the beef and let sit for 15 minutes to 1 hour
at room temperature, or overnight in the refrigerator.
3. Meanwhile, make Lime Dipping Sauce:
4. Stir sugar and salt into the lime juice until well
dissolved. Add the rest of the
5. ingredients and mix well. Set aside at room
temperature until ready to serve.

SAUTE:.
1. Heat up a large saute pan or small wok until hot; very high heat is required so
2. that the meat will cook quickly without bleeding out too much juice.
3. Add soybean oil, sugar, garlic, and black peeper and stir to caramelize for 30 seconds,
being careful not to burn the garlic and black pepper.
4. Add marinated beef and stir very quickly over very high heat for 2 minutes. Add mushroom
soy sauce and stir to cook
5. for another 2 minutes or so. Cook the beef to desired doneness; it's best served
6. medium-rare to medium.
7. Garnish a large plate with the young lettuce leaves. Plate the loc lac beef in the middle.
Sprinkle with scallion greens. Serve with jasmine rice and Lime Dipping
8. Sauce on the side.

VIETNAMESE LEMONGRASS BEEF NOODLE SALAD

METHOD
Step 1 Using a mortar and pestle, pound peppercorns, lemongrass
and garlic to a rough paste. Transfer paste to a large bowl, add fish
sauce and sugar, then stir until well combined. Add steak and turn
to coat, then cover and refrigerate for 30 minutes to marinate.
 Step 2 Meanwhile, to make lime-chilli dressing, using a mortar and
pestle, pound chilli and garlic to a paste. Transfer paste to a bowl
and whisk in fish sauce, lime juice, sugar and 60ml (1/4 cup) water.
Set aside. Makes 3/4 cup.
 Step 3 Place noodles in a large bowl, then cover with boiling water and stand for 4 minutes or until softened.
Drain and refresh under cold running water. Using scissors, cut noodles into 8cm lengths and divide among
large bowls.
 Step 4 Place cucumber, lettuce, carrot, Thai basil and mint on top of noodles in separate small piles.

 Step 5 Heat oil in a wok over high heat. Cook marinated steak, in 2 batches, tossing, for 2 minutes or until
cooked through. Divide steak among bowls and drizzle with dressing. Top with bean sprouts, peanuts and
Asian fried shallots to serve.
 CAMBODIA FIERY BLACK PEPPER CHICKEN
Put the chicken in a large dish. In a small bowl, combine one-
quarter of the black pepper, the turmeric, lemon juice and a
pinch of salt, then rub all over the chicken and leave to
marinate, covered, for a few hours.
Blend the roughly chopped onion with the garlic and ginger to
make a paste.
Toast the remaining pepper in a hot, dry frying pan until
there’s a delicious nutty, toasty scent and the pepper begins
to smoke. Shake the pan so the pepper doesn’t burn.
Heat a good glug of oil in a heavy-based frying pan (one with a lid) and fry the sliced onion until it turns soft
and golden. Add the onion paste and continue frying until all the liquid has evaporated and the onion is starting
to brown.
Add the toasted pepper (reserve a generous pinch for later) and the chicken, including all the marinade juices,
300 ml water and the salt. Bring to the boil, cover and simmer for 30 minutes, or until the chicken is cooked
through – add a splash more water if the curry gets too thick.
Serve the curry sprinkled with the reserved toasted black pepper, alongside some rice, warmed chapattis and
salad.

CAMBODIA STYLE CARAMELISED PORK

Directions

1. Cut pork belly into 3cm cubes.

2. Combine pork with purple shallots, fish sauce,
sliced chilli and sweet chilli sauce in a large bowl.
3. Mix well and stand for 15 minutes.
4. Place the rice bran oil and sugar in a wok and cook
until the sugar starts to caramelise. This gives the
dish it's colour.
5. Add the marinated pork mixture to the wok and
stirfry over high heat until browned and mixture is
thickened.
6. Add 1 cup of the stock and simmer over low heat
for about 20 minutes until the liquid is reduced by
half.
7. Add the remaining stock and extra sweet chilli sauce and simmer for a further 20 minutes or
until the pork is tender and liquid is reduced by half again.
8. Add mushrooms and half the green onions and toss to combine.
9. Transfer to a serving dish.
10. Top pork with remaining green onions, coriander and sliced red chilli (if desired).
11. Serve with steamed jasmine rice and steamed Asian greens.
12. Suitable to freeze.
13. Note: Prep time does not include the 15 minutes standing time.
 MALAYSIAN DEVIL CURRY
Directions

1. Heat oil in a large skillet over

medium high heat. In a medium
bowl combine the onions, chile
peppers, candlenuts, shrimp
paste, turmeric, ginger, galangal,
lemon grass and mustard seed.
Blend together with a little water to
form a fine paste. Add to skillet and
saute until fragrant and almost dry.
2. Add 2 cups water and bring all to a
boil. Add chicken and potatoes.
Reduce heat and let simmer about 20 minutes, or until chicken is cooked (no longer pink
inside) and curry is quite thick in consistency.
3. Add salt to taste. Remove from heat and add vinegar. Mix well and serve. This dish is best
served with steamed white rice, as it is full of flavor.

MALAYSIAN BEEF RENDANG

Directions:

1. Heat the coconut in a dry wok, stirring

continuously until golden brown. Set aside to
cool.
2. Using a blender or a food processor, blend
the shallots, garlic, chilies, ginger, and lemon
grass to a thick paste.
3. Grind the coriander, fennel, cumin and
nutmeg.
4. Using the wok, fry the shallot paste in a little
oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4
minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes,
or until meat is browned.
5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower
heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour).
Season with salt to taste
 NASI KERABU (HERBED RICE)BRUNIE
DIRECTIONS
For the kerabu: To make the kerisik, toast the grated coconut in a dry pan,
over low heat making sure to stir constantly until it turns golden brown. Set
aside to cool.

Blend the ginger and shallots together until fine. Add the flaked fish,
blended ingredients, and kerisik in a bowl and mix well. Season with salt
and sugar and place in a serving dish.

For the sauce: Grind the chillies and shallots together until fine. Put the
blended spices with coconut milk, asam keping and lemongrass in a pot
and bring to a slow boil. Add salt and sugar to taste and simmer for another
10 minutes, stirring constantly. Put in a serving bowl.

For the garnishing: Arrange all the sliced ingredients onto a serving platter.
In a separate bowl put the budu and sliced bird chillies with lime wedges
on the side.

To serve Nasi Kerabu: Put rice on a plate and pile on a handful of the kerabu, several pinches of the herb and vegetable
garnishes, top with a little sauce and mix everything together with the rice. For added flavour, add a teaspoon of the
budu sauce to the rice. Serve rice with accompanying side dishes such as Ayam Percik.

Tip
Budu can be too pungent for some people's taste. You can also substitute fish sauce with sliced chillies instead.
Tip
Traditional colour of the rice in Nasi Kerabu is blue! Yes, blue and this is acquired from the juice of a flower - bunga
talang or blue pea flower.

Nasi Biryani - Celebration Rice (Brunei)

Directions

1. Heat 3 tbsp oil in a large pot and fry the

sliced shallots until golden, then remove
with a slotted spoon and drain on paper
towels, leaving the oil in the pot.
2. Add the minced shallots, ginger and
garlic. Saute for two minutes or until
fragrant.
3. Add the water and bring to a boil, then
add the rice and yogurt. Stir until well
blended.
4. Now add the tomato, cilantro, nuts and chile. Return to a boil, then cover and
simmer over a very low flame for 40 minutes or until all the water is absorbed and
the rice is tender.
5. Garnish with the fried shallots.
 Crock Pot Indonesian Beef or Pork
Directions

1. Put all ingredients in your food-

processor except the meat, oil and the
lime leaves.
2. Process until almost like a paste.
3. Heat the oil in a large frying pan and
fry the onion mixture on medium heat
for approx 5 minutes.
4. Turn up the heat and add the meat, stir
and fry for another 5 minutes.
5. Transfer to the crock pot, add the lime
leaves and cook on low for 6 to 8
hours, depending on your crock pot.
6. When done taste and add more sambal if desired.

Indonesian Prawns
Directions
1. Put the following into your food-processor: onion, sambal, garlic, cumin,
coriander, candle nuts, fish paste,
galangal and process until you have
a paste.
2. Heat the oil and fry the paste for
approx 5 minutes, then add the lime
leaves and the bay leaves.
3. Add the coconut milk and bring to the
boil, then simmer for 15-20 minutes.
4. Add the prawns and cook until they
turn pink, do not overcook them.
5. Taste the sauce and add salt and
sugar to your liking.