THAI RED CURRY PASTE FROM SCRATCH! Sarah Tiong 2021-07-11 | I learnt to make this GORGEOUS Thai red curry paste in Chiang Mai! Such a beautiful part in the north of Thailand. Stay tuned for the next 2 videos where I show you how to make a VEGETARIAN red curry, and a CHICKEN red curry!Makes enough paste for 4 servingsIngredients:7-8 dried red chillies, soaked in water for 20 minutes and chopped (this is extra hot, use only 3-4 if you prefer a mild level of spice)2 long red chillies, roughly chopped1 red shallot, chopped1 tsp chopped galangal3-4 makrut lime leaves, stem removed and sliced (or use the skin of 1/2 makrut lime) 3 garlic cloves, finely chopped1 tbsp chopped lemongrass, or lemongrass paste1/2 teaspoon ground cumin1/2 teaspoon ground coriander 1/2 tsp coarse saltMethod:Place all ingredients in a mortar and pestle and pound for 20 minutes until a smooth paste. Alternatively, use a blender. You may need a few tablespoons of water to assist the blender.
Salted Egg Tofu Recipe Sarah Tiong 2022-09-27 | SERVES 2INGREDIENTS3 salted duck eggs450g Firm Tofu ( “regular tofu”)1 cup tapioca flour (substitute with rice flour or plain flour)¼ teaspoon Salt½ teaspoon PepperNeutral oil (e.g. rice bran, vegetable)30-40g butter3 cloves garlic, finely minced2 long red chillies, finely sliced4-5 sprigs fresh curry leaves, stalk removed2 spring onions, finely sliced GARNISH1 spring onion, slicedCoriander leaves METHOD1. Bring a saucepan of water to boil, add the duck eggs and boil for 7 minutes then remove and immediately plunge into cold water.2. Once the eggs are cool enough to handle, discard the shells. Remove all the egg whites. Retain the egg yolks and mash them with a fork until fine. Set egg yolks aside.3. Bring a frying pan or wok with about 1 cup of oil to medium heat.4. Season the tapioca flour with salt and pepper. Mix thoroughly.5. Drain and then cut the tofu into small cubes, roughly 2cm in width. You should end up with around 24 cubes. Dust the tofu in the flour mixture then fry in batches.6. Add 3 tablespoons of oil to a hot wok or frying pan on medium-high heat. Fry the curry leaves. Once translucent, remove them from the oil and drain them on paper towel. Retain oil in the wok or frying pan.7. Turn the heat of the wok or frying pan down to medium. Melt the butter into the oil. Then add the chilli, garlic and spring onion. Stir fry for 1 minute.8. Add the salted egg yolk to the pan or wok. Stir fry for 1-2 minutes until very foamy and fragrant.9. Add the fried tofu to the egg yolk mixture and toss and stir fry until well coated (approximately 20-30 seconds). Turn off the heat. Add half the curry leaves to the tofu and toss again.10. Serve and garnish with remaining curry leaves, sliced spring onion and coriander leaves.
INCREDIBLE SRI LANKAN FISH IN SPICY COCONUT SAUCE (MEEN KULAMBU) & OMELETTE | Family Meal Ep 8 Sarah Tiong 2021-10-28 | [RECIPE BELOW] Succulent fish in mighty fragrant sauce of coconut and tamarind. This is an incredibly well balanced dish that satisfies the soul. I guess it's a unique pairing with an omelette to some, but really... this thick and fluffy omelette stuffed with sweet onions and chilli is the perfect vehicle for all that sauce. SERVES 4MEEN KULAMBUPASTE4 tbsp oil1 large onion, diced4 cloves garlic, finely chopped3 slices ginger1 tsp cumin seeds1/2 tsp ground pepper1 tbsp ground coriander1 tsp ground turmeric1 tsp fenugreek10 dried red chillies, rehydrated in 1 cup hot water for 15 mins (4 of these will be used in the stir fried aromats)2 large red tomatoes, diced1 tbsp tamarind puree/paste1 1/2 tsp saltSTIR FRIED AROMATS3 tbsp oil1 large onion, diced4 cloves garlic, finely chopped15 curry leaves1 tsp cumin seeds1 tsp fennel seeds1 tsp ground turmeric1 tbsp jaggery or palm sugar1 cup coconut milk675g ling fish fillets4 serves basmati rice, cooked to your preferenceMETHODStir fry the onions , garlic, ginger and about 6 of the chillies from the PASTE ingredients in 4 tablespoons of oil on a medium high heat. Once the onions start to brown, add the dry spices. Stir fry for 1-2 minutes until fragrant. Then add the tomatoes, stir frying again for 1-2 minutes. Then add the tamarind paste and 1/2 cup of the chilli soaking water and salt. Cook for 3-4 minutes until the tomatoes are very soft. Transfer all to a blender and blitz until smooth.In a large frying pan, wok or saucepan, heat 3 tbsp oil on medium high heat. Saute onion, garlic, remaining dried chillies, and curry leaves for 2-3 minutes until the onions begin to brown. Then add the dry spices from STIR FRIED AROMATS, the jaggery/sugar and saute for a further 1-2 minutes. Then pour in the paste. Stir thoroughly then add the coconut milk. Stir thoroughly again and bring up to a simmer. Turn the heat down to medium then add the fish. Coat the fish in the sauce, then leave to simmer gently for 4-5 minutes. Season to taste with salt. Then turn off the heat.Serve garnished with sliced green chillies and tomatoes along with the rice.SRI LANKAN STYLE OMELETTE1 onion, finely sliced2 jalapenos, or other chilli, de seeded and finely sliced15 curry leaves3 tbsp oil4 eggs1 tsp ground turmeric1 tsp pepper1 tsp salt1/2 cup coconut milkCombine the eggs, turmeric, pepper, salt and coconut milk. Whisk until fully incorporated. Heat the oil in a frying pan on medium-high heat. Saute the onion, chillies and curry leaves until the onions begin to brown. Then pour in the whisked egg mixture, scrambling gently then leaving to cook for 2-3 minutes until 2/3 cooked through and the top begins to set. Flip the omelette, in pieces is fine, and cook for a further 2-3 minutes until well browned and cooked through. Serve with meen kulambu and steamed rice.
QUICK AUTHENTIC DAN DAN NOODLES | Family Meal Ep 7 Sarah Tiong 2021-10-21 | [RECIPE BELOW] Chock-a-block full of flavour. The perfect mixture of sesame, chilli oil, soy sauce, chewy noodles and sticky pork topping is what your wildest dreams are made of. Well, mine are.SERVES 4PORK TOPPING3 tbsp oil4 garlic cloves, finely chopped1 tbsp finely chopped ginger200g pork mince (20% fat is best)2 tbsp sweet bean paste (fermented bean paste)1 tbsp light soy sauce1 tbsp dark soy sauce2 tbsp shaoxing wineHeat the oil in a frying pan or wok on medium high heat. Once hot, stir fry the garlic and ginger until browned, then add the pork mince. Break up the mince and stir fry until it changes colour. Then add the bean paste, soy sauces and wine. Stir fry for 4-5 mins until fragrant, sticky and darkened. Set aside.NOODLES & SAUCE1 tbsp szechuan peppercorns4 serves udon noodles (or other)3 tbsp sesame paste1 tbsp light soy sauce3 tbsp Lao Gan Ma Crispy Chilli Oil2 tbsp Chinkiang vinegar (or other vinegar)1 tbsp sesame oilOptional: 2 tsp sugarOptional: 1/4 cup finely chopped coriander2-3 finely sliced spring onions1/2 cup preserved mustard stemsToast the peppercorns in a dry pan on medium heat for 1-2 minutes, then cool and crush to a coarse grind. Cook your noodles to your liking.While the noodles cook, in a large bowl, mix together the sesame paste, soy sauce, chilli oil, vinegar, sesame oil, sugar, spring onions, and coriander. Mix until combined and creamy. Then add the hot, drained noodles into the sauce along with the preserved mustard stems. Mix very well.Serve the noodles with the pork topping, some extra sesame seeds and spring onions. Mix as you eat! HEAVEN.
QUICK HACK CHARSIU PORK BELLY & GAI LAN WITH OYSTER SAUCE | Family Meal Ep 6 Sarah Tiong 2021-10-14 | [RECIPE BELOW] Sweet, sticky, tender, melt-in-your--mouth charsiu pork belly in less than 30 minutes?! SHUT THE FRONT DOOR! Serves 4CHARSIU750-800g pork belly rashers, remove skin 4 tbsp hoisin sauce2 tsp five spice powder1-2 tsp honey1/2 tsp ground white pepper2 tbsp light soy sauce1 tbsp neutral oil Mix all the ingredients except the pork belly together in a bowl until fully incorporated. Then add the pork belly, mixing to coat. Leave to marinade for 10-15 minutes (or up to an hour), or overnight covered in the fridge. Grill/broil the pork belly on a rack over a lined tray at middle height, not too close to the grill. Grill 5 minutes per side. Alternatively, pan fry on medium heat for 3-4 minutes each side. Let rest for 5 minutes before slicing. GAI LAN AND OYSTER SAUCE2 bunches gai lan3-4 tbsp oyster sauce1 tbsp sesame oil2-3L water1 tbsp saltTrim the root ends off the gai lan, then separate the stems from the leaves, leaving them in 10cm long sections. Wash well. Bring the water and salt to a rolling boil. Add the stems to the water for 30 seconds, then add the leaves. Boil together for 90 seconds. Drain well and squeeze out excess water. Arrange gai lan on a plate and top with oyster sauce and sesame oil.
JAPANESE CRISPY FRIED CHICKEN (KARAAGE), CHEESY CORN & PICKLE RICE | Family Meal Ep 5 Sarah Tiong 2021-10-07 | [RECIPE BELOW] Take your fam to CRISPY TOWN with my chicken karaage recipe, perfect with oozy, creamy cheesy corn and tingly pickle rice!SERVES 4KARAAGE 4 chicken thighs, skin on, boneless, cut into 1-2 inch pieces2 tsp ground ginger2 tsp garlic powder1 tsp ground pepper2-3 tbsp light soy sauce2-3 tbsp sake (or mirin, white wine, or omit) 2/3 cup potato starch2/3 cup plain flour1 1/2 - 2 tsp saltOil to fill a pan 2cm (or about 1 inch) CHEESY CORN2-3 tsp oil400-500g frozen corn kernels3 tbsp kewpie mayo (or other mayo)1 loose cup plus extra shredded mozzarella 1 spring onion, finely sliced1/2 tsp ground pepperPICKLE RICE2-3 cups rice (uncooked)2 spring onions, finely sliced10-12 cornichons (or 2-3 large pickles), finely chopped2-3 tbsp pickled ginger, finely chopped2 tbsp toasted sesame seeds10g roasted seaweed (2 Korean snack packs), finely slicedFirst, preheat the oven to 180C. Cook the rice per your preferred method.For the Karaage, mix together the chicken, ginger, garlic powder, pepper, soy and sake. Set aside for 10-15 mins. In the meantime, for the Cheesy Corn, oil an oven safe dish. Then mix the corn, kewpie, 1 cup of the mozzarella, spring onion and pepper in the dish. Top with extra mozzarella. Bake the Cheesy Corn in the oven for 20 mins or until cheese is completely melted and browning around the edges.Return to the Karaage; fill a medium to large frying pan with oil. Place on medium high heat. While heating, mix the potato starch, plain flour and salt in a bowl or tray. Then coat each piece of chicken in the starch, setting it aside until all the pieces of chicken are coated. Test that the oil is hot (around 160-170C) by inserting a wooden chopstick or handle into the oil, if it bubbles actively it is ready to fry. Drop a few pieces of the chicken (small batches) carefully into the oil. Frying for 90 seconds. If the oil doesn't cover the chicken entirely, flip halfway. Then remove the chicken and allow to drain on a rack over a tray. Repeat with remaining batches, allowing oil to heat up for 30-40 seconds between each batch. Once the first fry is done, allow the oil to get hot for 1-2 minutes (180C). Fry each batch again for another 90 seconds or until deep golden brown. Drain on rack. Serve the Karaage with shichimi togarashi, kewpie mayo and a few wedges of lemon.Remove the Cheesy Corn from the oven or keep warm until ready to serve. When the rice is finished cooking, mix the hot rice with the cornichons/pickles, pickled ginger, spring onions, sesame seeds and seaweed.Bring all the dishes and your loved ones together and enjoy your family meal!
QUICK BRAISED EGGPLANT & SHIITAKE MUSHROOM NOODLES with SMASHED CUCUMBER SALAD | Family Meal Ep 4 Sarah Tiong 2021-09-23 | [RECIPE BELOW] This is a very quick vegetarian meal that is lip-smackingly tasty, tangy and gorgeous to look at! I LOVE noodles and this is a very easy one to do!SERVES 4 BRAISED EGGPLANT & SHIITAKE MUSHROOM NOODLES50g dried shiitake mushroom, soaked in 1.5 cups hot water for 15 mins or until soft2-3 tablespoons neutral oil1 large globe eggplant, diced into 1cm cubes2 teaspoons salt1 large onion, finely diced4-5 cloves garlic, finely chopped1 head coriander, stems finely sliced, leaves set aside1-2 tablespoons dark soy sauce1 tablespoon light soy sauce2 tablespoons black vinegar4 serves linguini pasta or other noodlesMix the eggplant pieces with salt in a large bowl. Leave for 10 minutes. Then drain off any excess liquid. Squeeze the liquid out of the rehydrated mushrooms, keeping all the mushroom liquid for use later. Finely dice the mushrooms. Place the pasta in to cook in salted boiling water. Cook for 1-2 minutes less than the packet instructions.In a large wok or frying pan on medium high heat, add the oil. Once hot, stir fry the onion and garlic until translucent and just beginning to colour. Then add the eggplant and shiitake mushrooms. Stir fry again for 1 minute. Then add the dark soy, light soy and black vinegar. Stir well to mix the sauces and coat everything. Do not stir or disturb the mushroom liquid. Pour carefully into the wok, leaving a small amount behind with any grit. Discard. Stir the eggplant and mushroom mixture to mix well. Then place a lid on the pan for 6-7 minutes. Once the eggplant is very tender and most of the sauce has been absorbed, add the drained noodles in along with 1-2 tablespoons of the noodle water. Stir thoroughly. Add slightly more noodle water if you need more sauce. Taste and adjust seasoning with dark soy, light soy or black vinegar. Stir well. Turn off the heat. Add the coriander stems, mix well. Serve.SMASHED CUCUMBER SALAD3 Lebanese cucumbers1-2 teaspoons salt2 tablespoons Lao Gan Ma Crispy Chilli Oil1 tablespoon light soy1-2 tablespoon black vinegar1 tablespoon toasted sesame seedsReserved coriander leaves from recipe aboveUsing a jar or heavy object, lightly smash the cucumbers so they crack. Slice the cucumbers into 1 inch pieces. Mix the cucumber with salt in a bowl and leave for 5-10 minutes. Drain off any excess liquid.Combine the cucumbers will all the other ingredients. Stir well. Serve. #cooking #recipes #masterchef #sarahtiong #familymeal #chef #food
EASY PORK & CASHEW STIR FRY with SOY GARLIC BOK CHOY | Family Meal Ep 3 Sarah Tiong 2021-09-16 | [RECIPE BELOW] I love stir frying! It's the quickest, simplest and tastiest way to get the whole family fed. This pork and cashew stir fry is super savory, looks generous and pairs beautifully with the crunch of bok choy!PORK & CASHEW STIR FRYSauce2 tbsp oyster sauce2 tbsp light soy sauce1 tbsp fish sauce1 teaspoon white sugar (optional)1 tbsp sesame oil1 tbsp neutral oil400g pork shoulder, 2cm dice1 heaped tbsp cornflour/cornstarch 2/3 - 1 cup roasted cashews1 large onion, cut into 12 pieces4 garlic cloves, finely chopped1 capsicum, sliced into 2cm pieces1 zucchini, cut into just under 1cm slices1 carrot, cut into 3-4mm slices3-4 tbsp neutral oilSOY GARLIC BOK CHOY3 heads bok choy, sliced into 3-4cm pieces4 garlic cloves, finely chopped2-3 tbsp light soy sauce2-3 tbsp neutral oil For the pork stir fry, mix together all the Sauce ingredients until completely incorporated and homogenous. Then add half the Sauce mixture to the pork along with 1/2 tbsp oil and the cornflour. Mix well and allow to marinate for 10-15 minutes.Begin to cook your rice.In a wok or large frying pan on medium heat, add 3-4 tbsp neutral oil. Once hot, add the cashews and stir fry until browned (approx 1-2 mins).Remove the cashews from the pan, leaving the oil behind.Turn the oil up to high. Once smoking hot, add the onion. Stir fry for 20-30 seconds, then remove from the pan, leaving the oil behind.Let the oil get hot again and add the pork in one later and let it fry undisturbed for 1 minute. Flip and fry again undisturbed for 1 minute.Then remove the pork from the pan, leaving the oil behind. Stir fry the garlic until just starting to colour. Then add the zucchni and carrot, stir frying for 1-2 minutes. Then add the capsicum.Toss and stir, cooking for another 30-40 seconds.Then back in with the pork, all the resting juices, and the onion. Mix well. Give the remaining sauce a good stir and pour it into the pan. Stir well to combine, then add the cashews. I like to save a few for the topping.Mix it up again and transfer it immediately into the serving dish. For the bok choy, in a clean wok or frying pan on high heat, add the oil. Once hot, add garlic and stir fry until just beginning to colour.Then add the bok choy. Stir fry until the leaves appear wilted. Then add the soy sauce. Stir fry for another 30-40 seconds.Then serve.
ULTIMATE PRAWN ROLLS & POTATO GEMS | Family Meal Ep 2 Sarah Tiong 2021-09-09 | These prawn rolls are SUBLIME. Paired with potato gems (or tater tots) this the perfect weekend brunch or picnic meal! Serves 4-6 INGREDIENTS30 large prawns, shell on (roughly just over 1 kg) 1/2 large onion, peeled (the other half goes into the sauce)8 garlic cloves2 teaspoons fennel seeds1 teaspoon black peppercorns1 star anise3 cups neutral oil (e.g. vegetable, rice bran)25g butter (salted or unsalted)saltpepper4 large crusty rolls (or 8 small hot-dog/brioche rolls)gem lettuce or other salad greens500-600g potato gemsSAUCE4-5 tbsp kewpie mayo4-5 tbsp ABC Original Chilli sauce (or other chilli sauce)1-2 tbsp finely chopped dill1-2 tbsp finely chopped flat leaf parsley1-2 tbsp finely chopped celery leaf1/2 large onion, finely diced1 pickled cucumber, finely chopped1 tbsp roughly chopped capersMETHODPeel the prawns completely, reserving the prawn shells in one bowl, the prawn meat in another. Butterfly the prawns to remove and discard the veins. Place all the prawn shells in a saucepan along with 4 cloves of garlic, lightly crushed, 1/2 onion, fennel seeds, peppercorns, star anise and 3 cups oil. Place on medium heat and allow to cook for 30 minutes. Around 10 minutes into this time, crush the ingredients in the saucepan with a potato masher or wooden spoon to release more flavour. Repeat this mashing again at 30 minutes, and then turn off heat. Allow the oil to cool enough to strain into a jar or jug. Cook the potato gems per packet instructions. If using an oven, heat the bread rolls in the last 5-6 minutes in the oven too. For the sauce, mix all the ingredients together in a bowl. For the prawns, add 2-3 tablespoons of prawn oil to a frying pan on medium-high heat. Once hot, add 4 finely chopped garlic cloves. Saute until just beginning to colour then add butter. Stir the butter until melted and foamy. Then add the prawns. Stir fry for 10-15 seconds until colour begins to become opaque. Then season with salt and pepper, stir fry again for another 1-2 minutes until just cooked. Remove from heat. To assemble, slice the rolls lengthways and spoon on some prawn oil on both sides of the bread. Then spread some sauce on the base, followed by a few salad leaves. Then top with 6-7 prawns, or as many as you like, then top with more sauce. Repeat for all the rolls. I prefer to cut the rolls in half to serve if they're big rolls. Serve the rolls with potato gems! A nice cold beer or lemonade wouldn't go astray! Enjoy xSarah
PERFECT GOCHUJANG ROAST CHICKEN & SESAME BROCCOLI | Family Meal Ep 1 Sarah Tiong 2021-09-02 | [RECIPE BELOW] On the menu is the most incredible roast chicken marinated in a sweet, spicy mixture of gochujang and honey. What a beautiful flavour combo and the colour it gives the chook is amazing! I'm serving this with Sesame Broccoli - a super simple, healthy, irresistible way to dress up the humble broccoli. Rice and kimchi are absolutely necessary staples for me! Serves 4-6INGREDIENTSMARINADE2-3 tbsp gochujang2 tbsp light soy sauce1 tbsp honey1-2 tbsp vinegar2 tsp garlic powder (or 4 minced garlic cloves)1 tsp cracked pepper2 tbsp sesame oil2 tbsp neutral oil2kg whole chicken3 cups riceSESAME BROCCOLIwhite sesame seeds2 large heads of broccoli 6 cloves garlic1/3 cup water1-2 tbsp sesame oil1-2 tbsp light soy sauceTO SERVESliced spring onionsKimchiMETHOD1. Mix all the marinade ingredients in a bowl until the oil is completely incorporated. Set aside.2. Remove the excess fat from the cavity of the chicken. Then cut down one side of the backbone. Lay the chicken out flat o the bone side. Place your hand on the breast of the chicken, pressing down until it cracks to butterfly or spatchcock the chicken.3. Spread 3/4 of the Marinade over the chicken, coating both sides. Let the chicken marinade for at least 30 minutes. Overnight in the fridge gives best results. 4. Pre-heat the oven to 180C. Place the chicken on a rack over a lined tray. Then roast the chicken for 70 minutes. 5. When there is 30 minutes remaining on the roasting chicken, wash your rice and cook it with your preferred method. Then stir the remaining marinade until fully incorporated and baste over the chicken. Let the chicken cook for the remaining time. 6. Break the florets of the broccoli down into a uniform size, and slice the stem. Mince the garlic. Set both aside. The chicken should be done at this time, remove from heat and allow to rest for 15 minutes on a plate. 7. Toast the sesame seeds in a dry pan. I toast way more than I need and the keep them in an airtight container.8. In a pan on medium-high heat, add the broccoli and water. Place the lid on and steam for 3-4 minutes. Once the broccoli is cooked, and there is no water in the pan (you may need to pour off excess), add the garlic, sesame oil and soy sauce. Stir fry until well mixed. Turn off heat then add the sesame seeds and toss again. 8. Carve the chicken, garnish with sesame seeds and sliced spring onion. Serve the chicken with the broccoli, kimchi and rice! Please like, comment, share and subscribe! I really hope you've enjoyed the beginning of this new series! Sarah x
SPRING ONION & SESAME KNOTS Sarah Tiong 2021-08-06 | I LOVE THIS RECIPE. This recipe has finally landed, and you know I’ve tested and made it as simple and accessible as possible. Simple and stunning is what we always aim for.MAKES 8 BIG KNOTSINGREDIENTSDOUGH1 1/3 cup warm water2 Tbsp brown sugar2 tsp active/instant yeast4 cups plain flour2 tsp baking powder1 tsp salt50g butter (or vegan butter for a vegan recipe), softenedFILLING4 cups finely sliced spring onion8 cloves of garlic, minced¼ cup toasted white sesame seeds1 tsp salt3 Tbsp neutral oil (rice bran, grapeseed, etc.)¼ cup sesame oilGARNISHSesame oilFlaky salt METHODMix the warm water and brown sugar together, stir to dissolve sugar. Set aside 5 mins to cool. Add yeast to sugar water, stir and set aside for 5-10 mins to become foamy. Mix together flour, baking powder and salt in a bowl of a stand mixer or a large bowl if mixing by hand. Then add the yeast mixture. Mix until all obvious clumps of flour have been incorporated. Add butter, mix in until fully incorporated.Pour out dough onto work surface, knead by hand for 10 minutes until smooth. Roll into a ball, place in a lightly greased bowl and cover with a tea towel. Leave to double in size (approx. 2 hours).Mix together all the filling ingredients in a bowl.Once dough has risen, knead on work surface a few times, then cut into 8 equal portions. Take one portion, keeping the rest covered.Roll portion of dough out into a rough rectangle 1-2mm thick. Brush with sesame oil. Cover with generous amount of spring onion filling. Roll into a long log shape. Pinch the seam tightly to seal.Slice the log lengthways down the centre. Braid the two sides of the log over and under each other then coil the braid into a knot. Place knot on a lined baking tray.Repeat with remaining dough and filling.Bake knots at 180C for 25-30 minutes. While still hot, brush with more sesame oil and season with flaky salt.
CHICKEN THAI RED CURRY Sarah Tiong 2021-07-14 | Here's a chicken version of this gorgeous Thai red curry! A family favourite for sure! Ingredients:1 cup coconut milk1/2 cup Thai red curry paste (see previous videos)1 choko, chopped into large pieces2-3 Thai green eggplants, quartered1 cup broccoli florets1/2 cup green beans, trimmed and halved1/2-3/4 cup water3-4 baby corn spears (tinned), sliced in half lengthways200g chicken breast, sliced or diced1 tablespoon fish sauce1/2 teaspoon salt1 teaspoon sugarhandful Thai basil leavesMethod:Add about 1/3 cup coconut milk to a hot wok or pan on medium-high heat. Add the curry paste and bring to a simmer. Turn the heat down to medium.Add the choko, eggplant, broccoli green beans, water, stir and simmer covered for 10 minutes.Then add in baby corn and chicken, fish sauce, salt and sugar. Stir well and add remaining coconut milk. Simmer covered for 6-7 minutes until chicken is cooked through. Then turn the heat off and stir through the Thai basil. Serve with rice!
VEGAN/VEGETARIAN THAI RED CURRY Sarah Tiong 2021-07-13 | This version of Thai Red Curry doesn't use fish sauce or shrimp paste, so it's perfect for your vegan and vegetarian friends! Give it a go!Ingredients:1 1/2 cup coconut milk or cream loosened with a tiny bit of water1/2 cup Thai Red Curry Paste (see previous video)100-150g pumpkin, skin on, cut into large pieces1 cup broccoli florets1 cup globe eggplant, chopped into large pieces3-4 tablespoons waterhandful of tinned baby corn spears, sliced in halfhandful of Thai basil salt1 tsp sugarMethod:Add 1/2 cup coconut milk to a hot wok or pan on medium-high heat. Add curry paste. Bring to simmer. Add pumpkin, stir, turn heat to low and simmer for 10-12 minutes. Then add broccoli and eggplant, and a 3-4 tablespoons of water if it looks dry, and simmer for a further 4-5 minutes.Then add baby corn spears, salt and sugar. Stir together to combine. Add the remaining coconut milk, bring up to a boil on medium-high heat, then add Thai basil to finish. Stir and serve with steamed rice.NOTE: if you cut your vegetable into smaller sizes, reduce the simmering times by a few minutes.
EASY DAL PALAK (SPINACH DAL) RECIPE! SUPER TASTY Sarah Tiong 2021-04-22 | This is like the most intense flavour bomb EVER! So simple to make and so pretty to look at. I've made a couple adjustments since the person I was cooking this for doesn't eat ghee or tomatoes. INGREDIENTS: 2/3 Cup Mung Dal (or other lentils), rinsed and soaked in cold water 30 mins3 cups water1 large onion, finely chopped3 garlic cloves, finely chopped2-3 long green chillies, finely sliced3 slices ginger3 tablespoons oil or ghee3-4 dried red chillies1 tsp cumin seeds1 tsp turmeric1 tsp chilli powder1 tsp salt1/2 tsp asafoetida2-3 cups spinach1/3 cup water, stock or coconut milk (optional)Juice of 1 lemonTempered Spices4 tbsp oil2 tsp cumin seeds1-2 tsp chilli flakes1 tsp chilli powderMETHOD:Place the soaked dal and 3 cups of water in a saucepan. Simmer on medium heat for 40-45 minutes or until fork tender. Set aside.In a saucepan, stir fry the onion, garlic, chilli, ginger until browned in a few tablespoons of oil on medium-high heat. Then add the dried chillies, cumin seeds, turmeric, chilli powder, salt and asafoetida. Stir fry for 2-3 minutes until well combined and spices are toasted. Add spinach and stir fry until wilted. You could also add a chopped tomato at this stage. Then add the cooked dal, stirring well to combine. Then add the water/stock/coconut milk if you like the texture looser. Simmer for another 1-2 minutes. Then turn off the heat. Stir in lemon juice. Set aside.For the tempered spices, heat the oil on medium heat until hot. Then add the cumin seeds. Allow them toast and pop for about 30-40 seconds, then add the chilli flakes. Allow to sizzle for 10-20 seconds then turn off the heat. Stir well. Once all bubbling has stopped but the oil is still hot, add the chilli powder. Stirring quickly. Serve the Dal Palak with the tempered spices and oil on top. Serve with roti or rice or crackers! So GOOD!!!!
Chilli Garlic Pork Chops & Soy Garlic Green Beans Sarah Tiong 2021-01-16 | RECIPE BELOW.These Chilli Garlic Pork Chops, marinated in Lee Kum Kee's Chilli Garlic Sauce and stir-fried green beans with garlic and Lee Kum Kee's Premium (or Gluten Free) Soy Sauce is super easy to cook. In the oven or on the barbie, these pork chops are irresistible. Chilli, garlic and lime is a knockout flavour combo.Difficulty: EasyPreparation time: 20 minutes Cooking time: 10 minutesServes 4Ingredients:4 Pork Chops4 tbsp Lee Kum Kee Chilli Garlic Sauce3 tbsp Lee Kum Kee Panda Brand Oyster Sauce6 tbsp oilJuice of 1 lime½ tsp ground Pepper400g Green Beans, trimmed4 cloves garlic, minced3 tbsp Water2-3 tbsp Lee Kum Kee Premium Soy Sauce Steamed rice to serveMethod:1. In a large mixing bowl or tray, mix together the pork chops, Lee Kum Kee Chill Garlic Sauce, Lee Kum Kee Panda Brand Oyster Sauce, 2 tablespoons of oil, lime juice and pepper. Mix thoroughly to evenly coat all the pork chops and allow to marinate for 15 minutes. The pork can be marinated overnight, covered, in the fridge. 2. Preheat oven to 200°C. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Sear the pork chops for 2 minutes each side, spooning over any excess marinade left from the chops. Place the chops onto a rack over a tray lined with foil or baking paper and finish cooking in the oven for 8-10 minutes. Then let the pork chops rest out of the oven for 10 minutes. 3. In the meantime, place a frying pan or wok on high heat. Add the remaining 2 tablespoons of oil. Once the oil starts to smoke add the garlic and green beans. Stir fry for 2 minutes. Then add the water and place a lid on the pan or wok. Allow to steam for 3 minutes. 4. Remove the lid and add Lee Kum Kee Premium Soy Sauce to the beans. Stir fry for a further 1-2 minutes or until the soy sauce caramelises. 5. Serve the pork chops over the green beans with steamed rice on the side. Spoon any resting juices over the pork.
Cumin Lamb Noodles Recipe Sarah Tiong 2021-01-13 | RECIPE BELOW! POW POW POW! Flavour town! Cumin Lamb Noodles using Lee Kum Kee's Premium Soy Sauce (or Gluten Free) and their Chiu Chow Style Chilli Sauce! This is an absolute show stopper! Call your mates around this weekend and cook this for them. Then tell them to forever refer to you as "flavour maker".Preparation time: 10 minutesCooking time: 30 minutesServes 4IngredientsSpice Mix2 tbsp cumin seeds1 tbsp coriander seeds2 tsp Szechuan peppercorns2 tsp Fennel seeds400g Lamb rump or leg, thinly sliced into small pieces2 tbsp Lee Kum Kee Premium Soy Sauce3 tsp Corn starch4 tbsp Neutral oil (e.g. grapeseed, rice bran, vegetable)4 cloves Garlic, finely sliced1 Onion, large, sliced finely1 stalk Celery, finely sliced, including leaves (or 3-4 stalks Chinese celery)2 tsp sugar2 tbsp rice wine or sake 3 tablespoons Chinkiang or black vinegar 4-5 tbsp Lee Kum Kee Chiu Chow Style Chilli Oil 3 tsp Sesame seeds, toasted450g-500g Wide cut or thick noodles, e.g. Shan Xi noodles (4 serves, see Tips)½ bunch Coriander, finely chopped stems and roughly chopped leaves (roughly 2-3 roots’ worth)Method:1. In a small frying pan on medium heat, add the cumin seeds, coriander seeds, Szechuan peppercorns and fennel seeds. Toast for 3-4 minutes, shaking frequently. Remove the spices from heat and allow to cool for 2-3 minutes before grinding to a coarse mix in a spice grinder or with a mortar and pestle. 2. In a large mixing bowl, combine the lamb, spice mixture, one tablespoon of Lee Kum Kee Premium Soy Sauce, the corn starch and two tablespoons of oil. Mix thoroughly and set aside to marinade for 20 minutes. This step can be prepared a day ahead, leaving the lamb to marinate overnight in the fridge. 3. Heat up the remaining two tablespoons of oil in a large frying pan or wok on high heat. Add the lamb in one layer, avoiding clumping as much as possible, and fry for 30 seconds before flipping and frying for a further 30 seconds. 4. Add the garlic, onion and celery. Stir fry for another 30 seconds before adding Lee Kum Kee Chiu Chow Style Chilli Oil, sugar, rice wine, Lee Kum Kee Premium Soy Sauce and Chinkiang vinegar. Stir fry for a further 1 minute then turn off the heat. Add the sesame seeds and toss thoroughly to combine. Then set the lamb mixture aside in a bowl or plate. 5. Boil noodles until just tender then drain them very well before dividing into four bowls or dishes. 6. Serve the noodles with the lamb mixture poured over the top and sprinkle with coriander. Mix before eating. Tips: • Udon noodles and pappardelle make great substitutes in this recipe.• Keep the temperature of the wok as high as you can. This creates a great smoky flavour and everything will cook more quickly. • The celery can be left out or replaced with cabbage or more coriander.
Chilli Prawns Recipe Sarah Tiong 2021-01-09 | RECIPE BELOW. Mid-week cooking means quick, easy and NOT BORING! This Chilli Prawn stir-fry using Lee Kum Kee's Chilli Garlic Sauce hits the spot! Full of colour, spice and garlicky goodness. I've added zucchinis to amp up the veg and texture. You can also add in beans, asparagus, capsicums or any other of your favourite veg.Difficulty: EasyPreparation time: 10 minutesCooking time: 10 minutesServes 4Ingredients:Sauce400g Prawns, peeled, de-veined and divided into two or three batches. 2 tbsp Neutral oil (e.g. grapeseed, ricebran, vegetable)4 Garlic cloves, finely minced1 tsp Grated ginger1 Zucchini, halved lengthways and sliced into batons3 tbsp Lee Kum Kee Chilli Garlic Sauce2 tspn Lee Kum Kee Premium Soy Sauce or Lee Kum Kee Gluten Free Soy Sauce2 spring onions, sliced into 5cm lengthsSteamed rice to serveMethod:1. Heat up the oil in a frying pan or wok on high heat. Add one batch of prawns and fry for 20-30 seconds each side. Transfer the prawns to a plate and repeat with remaining prawns. 2. Reduce the heat of the pan or wok to medium-high. Then stir fry the garlic, ginger and zucchini for 3-4 minutes. 3. Then add the prawns back in along with the Lee Kum Kee Chilli Garlic Sauce and Lee Kum Kee Gluten Free Soy Sauce (or Premium Soy Sauce). Stir fry for another 1 minute until thoroughly mixed then turn off the heat.4. Add the spring onions and stir fry for a further 20-30 seconds until just wilted. Then serve with steamed rice.
Honey Sesame Chicken Tray Bake Recipe Sarah Tiong 2021-01-06 | Back to work? Trying to get into the post-holiday groove and need something super easy and delicious to whip up for dinner? This Honey Sesame Chicken Tray Bake is for you. Using Lee Kum Kee's Soy Sauce (Premium or Gluten Free) and their Panda Brand Oyster Sauce, these sweet and savoury chicken drumsticks and greens really bring the flavour in a flash! It all happens in one tray for easy cooking and easy washing up!Difficulty: EasyPreparation time: 10 minutesCooking time: 55 minutesServes 4Ingredients:Marinade2 tbsp Lee Kum Kee Panda Brand Oyster Sauce2 tbsp Honey1 tbsp Lee Kum Kee Premium Soy Sauce or Lee Kum Kee Gluten Free Soy Sauce160ml Water2 tbsp Sesame seeds, toasted8 Garlic cloves, minced or grated2 tbsp oil2 tsp Lee Kum Kee Pure Sesame Oil8 Chicken drumsticks4 bunches Bok choy, halvedSteamed rice to serveMethod:1. In a small mixing bowl, combine Lee Kum Kee Panda Brand Oyster Sauce with honey, Lee Kum Kee Premium Soy Sauce, water, one tablespoon of sesame seeds, garlic, oil and Lee Kum Kee Pure Sesame Oil. Stir thoroughly to combine and set aside. Reserve the remaining tablespoon of sesame seeds for garnish.2. Using a sharp knife, make a lengthways slash on both sides of each drumstick along the bone. Place the drumsticks into a large mixing bowl or tray. 3. Stir the marinade well and then pour two-thirds of it over the drumsticks. Rub the marinade into the chicken to evenly coat.*4. In a separate bowl, combine the bok choy and remaining one-third of the marinade. Mix with clean hands or tongs. Set aside.5. Then arrange the drumsticks on a baking tray lined with baking paper. Bake on the middle rack in the oven at 180C for 25 minutes. Then turn the drumsticks over, nestle the marinated bok choy in between and bake for a further 20 minutes.6. Serve the chicken with steamed rice, bok choy and garnish with the remaining toasted sesame seeds.*The drumsticks can be marinated the day before and kept in the fridge.
Soy Marinated Egg & Soba in Soy Broth Sarah Tiong 2021-01-02 | [RECIPE BELOW] The holidays were delicious! But now I need something a little lighter and cleaner. This 2-for-1 recipe for Soy Eggs and Soba in Soy Broth is exactly what I need. Refreshing yet comforting, the flavour of Lee Kum Kee's Premium Soy Sauce or their Gluten Free Sauce really puts a smile on my face. Difficulty: EasyPreparation time: 2 days Cooking time: 10 minutesServes 4Ingredients:Marinade½ cup Lee Kum Kee Premium Soy Sauce¼ cup Mirin¼ cup Sake½ Onion, sliced2 cloves Garlic, crushed lightly10g Ginger, sliced 4 Eggs1L Chicken Stock or Vegetable Stock3L Water 4 serves Soba noodles or somenGarnish3 tsp Lee Kum Kee Pure Sesame Oil2 Spring Onions, finely sliced1 tbsp Sesame Seeds, toastedMethod:1. In a large container or jar, mix together the Marinade ingredients and set aside. 2. Bring 1L of water to a simmer, then boil the eggs for 6 minutes. Immediately chill the eggs in cold running water or ice water. Peel the eggs then place them in the marinade, rotating them to coat. Place the container in the fridge to marinate for 48 hours. 3. After the eggs have marinated, remove them from the marinade and set aside. Remove the onion, garlic and ginger from the marinade then pour the liquid into a saucepan on medium-high heat and bring to the boil. Then add the stock and bring the soup to a boil again. Turn to low or keep warm. 4. In a separate saucepan, bring the remaining 2L of water to a boil. Boil the noodles per packet instructions or until just cooked through. Then drain the noodles and transfer them to serving bowls. Pour the soup over the noodles. 5. Using a wet knife or a piece of string, slice the eggs in half. Then top the noodles with the eggs, a few drops of Lee Kum Kee Pure Sesame Oil, sliced spring onions and some toasted sesame seeds. Tips: • The eggs can keep up to three days in the fridge after being removed from the marinade.• Udon noodles or Ramen Noodles are well suited to this recipe.• Vegetables such as sliced bok choy, wombok and mushrooms, as well as tofu can be added to the soup. • Sliced chicken or pork can also be added.
Thai Basil Chicken Recipe with Lee Kum Kee Sarah Tiong 2020-12-30 | This is one of my all-time favourite super quick Thai dishes - Thai Basil Chicken! If you can't find Thai basil, just substitute with regular basil. The combo of Lee Kum Kee Panda Brand Oyster Sauce, their Premium Soy Sauce (or Gluten Free) and Thai Basil is marvelous. It's fragrant and glossy and makes me crave this dish!Difficulty: EasyPreparation time: 9 minutesCooking time: 6 minutesServes 4IngredientsSauce3 tbsp Lee Kum Kee Oyster Sauce1 tbsp Lee Kum Kee Premium Soy Sauce2 tsp Lee Kum Kee Dark Soy Sauce2 tsp Sugar½ tsp Pepper, finely ground80ml Water2 tbsp Neutral oil (e.g. grapeseed, rice bran, vegetable)5 Garlic cloves, finely chopped1 Long red chilli, finely sliced400g Chicken thigh or breast fillets, skinless boneless, cut into bite size pieces2 Spring onions, cut into 4cm lengths45g Thai basil leaves (alternatively use regular green basil leaves)Serving SuggestionsFried eggSteamed riceMethod:1. Stir together all the Sauce ingredients in a small jug or bowl and set aside. 2. Heat up the oil in a frying pan or wok on high heat. Stir fry the garlic and chilli for 10-15 seconds, or until the garlic starts browning lightly. 3. Then add the chicken and continue stir frying for 2 minutes. Then add the sauce and stir fry for another 2 minutes. Then add the spring onions, stir frying again for 1 minute. 4. Turn off the heat and then stir through the basil leaves until just wilted. Serve with steamed rice and a fried egg. Tips: Keep the temperature of the wok as high as you can. This creates a great smoky flavour and everything will cook more quickly. You can increase the spiciness of this recipe by using Birdseye or Thai chillies.
SPICY SHREDDED CUCUMBER SALAD (VEG) Sarah Tiong 2020-12-19 | Full of colour, texture, flavour and spice! This is one of my favourite go-to salad recipes. Perfect for any occasion and especially welcome on warmer days! Recipe as follows:Difficulty: EasyPreparation time: 10 minutesCooking time: 15 minutesServes 4Ingredients:2 Red shallots120ml Oil 2 tbsp Lee Kum Kee Gluten Free Soy Sauce or Lee Kum Kee Premium Soy Sauce2 tsp Lee Kum Kee Pure Sesame Oil 2 tbsp Rice vinegar3 Lebanese cucumbers (or 1½ long telegraph cucumbers)1 tsp Ginger, grated ½ bunch Coriander, roughly chopped2 Spring onions, finely sliced75g Toasted crushed peanuts (alternatively use cashew nuts)2 tsp Red chilli flakes Method:1. Heat up the oil in a small frying pan or saucepan on medium heat. Peel (discard the skin) and finely slice the red shallots then add them to the oil. Allow the shallots to fry for 10-15 minutes, or until golden brown, stirring occasionally. Once the shallots have browned, turn off the heat. Remove the shallots from the oil and drain them on paper towels. Reserve the oil and allow it to cool. 2. While the shallots are frying, mix together the Lee Kum Kee Gluten Free Soy Sauce, Lee Kum Kee Pure Sesame Oil and rice vinegar in a small bowl and set aside. 3. Using a mandolin or sharp knife, shred the cucumbers into very thin strips and place them in a mixing bowl. Then add in the grated ginger, coriander, spring onions, half the peanuts, chilli flakes and half the fried shallots. 4. Pour the soy sauce dressing over the top of the salad, add 2-3 tablespoons of the fried shallot oil and mix everything thoroughly. Allow the dressed salad to sit and marinate for 4-5 minutes.5. Serve the salad on a separate plate, leaving most of the liquid behind in the mixing bowl. Top with the remaining toasted peanuts and crispy fried shallots. Serving Suggestions:You can add shredded poached chicken or serve the salad mixed with vermicelli noodles.
Hot & Sour Eggplant with Lee Kum Kee Chiu Chow Style Chilli Oil (Vegetarian) Sarah Tiong 2020-12-17 | Another vegetarian dish exploding with flavour! Hot and Sour Eggplant. This is a dish with attitude! The chilli hit you get from Lee Kum Kee's Chiu Chow Style Chilli Sauce is amazing. Full recipe below:Difficulty: EasyPreparation time: 20 minutes Cooking time: 10 minutesServes 4Ingredients:1 large globe eggplant or 3-4 long Chinese eggplants, sliced into 6cm long and 2cm wide batons2-3 tsp Salt3 cups plus 2 tbsp cold Water 3 tbsp Oil (use neutral oils like rice bran, grapeseed or vegetable)4 Garlic cloves, minced20g Ginger, minced or grated2 tbsp Lee Kum Kee Chiu Chow Style Chilli Oil1 tbsp Lee Kum Kee Gluten Free Soy Sauce or Lee Kum Kee Premium Soy Sauce2 tbsp White vinegar1 tbsp Chinkiang vinegar or black vinegar2 tsp Sugar1 tsp Corn starch3-4 sprigs Coriander to garnishSteamed rice to serveMethod:1. In a large mixing bowl, combine the eggplants, salt and 2 cups of water. Stir well and set aside for 20 minutes, then drain very well and pat dry with paper towels. 2. In a frying pan or wok on high heat, add the oil. Once the oil begins to smoke, add the eggplant and stir-fry for 3-4 minutes until browned and beginning to soften. Then add the garlic and ginger. Stir fry for a further 1 minute. 3. Then add Lee Kum Kee Chiu Chow Style Chilli Oil, Lee Kum Kee Gluten Free Soy Sauce (or Premium Soy Sauce), white vinegar Chinkiang vinegar, and sugar. Stir fry for 1-2 minutes. 4. Mix together the corn starch and remaining 2 tablespoons of water. Stir thoroughly and immediately pour it into the eggplant mixture. Stir fry for 1 minute or sauce has thickened. 5. Remove from heat, garnish with coriander and serve with steamed rice. Tips: • Pork, chicken or beef mince can be added to this recipe. Stir fry it along with the eggplants in step 2.
Pippies in Lee Kum Kee Chilli Garlic Sauce and Crispy Vermicelli [RECIPE IN CAPTION] Sarah Tiong 2020-12-12 | Plump, tasty pippies over crispy, crunchy vermicelli - this has to be one of Australia's favourite Chinese seafood dishes! Let me show you how easy it is to whip up this impressive dish using Lee Kum Kee's Chilli Garlic Sauce and their Panda Brand Oyster Sauce. Full recipe is below and at au-nz.lkk.com/en/recipes/pippies-in-lee-kum-kee-chilli-garlic-sauce-with-crispy-vermicelliPreparation time: 15 minutesCooking time: 15 minutesServes 4Ingredients:300g Dried rice Vermicelli, soaked in hot water for 15 minutes and drained well6 tbsp Oil20g Fresh ginger, finely sliced into thin strips 2 Garlic cloves, finely sliced1 tbsp Coriander stalks, finely sliced and leaves reserved for garnish1-2 Long red chillies, finely sliced (optional)1kg cleaned Pippies1/3 cup Hot water2 tbsp Cold water 1 tspn Corn starch3 tbsp Lee Kum Kee Chilli Garlic Sauce3 tbsp Lee Kum Kee Panda Brand Oyster Sauce2 Spring onions, sliced into 2-inch lengthsMethod:1. Ensure the vermicelli is drained well and pat dry with some paper towels. Heat 3 tablespoons of oil in a wok or frying pan on medium-high heat. Once the oil is hot, add the vermicelli and fry for 6-7 minutes, flipping the noodles over halfway, until crispy. Remove the noodles from heat once they are crispy, and place on a serving plate. 2. Heat the remaining 3 tablespoons of oil in a clean wok or large frying pan on high heat. Once hot, stir fry the ginger, garlic, coriander stalks and chilli for 1 minute or until the garlic starts to brown lightly.3. Add the pippies and hot water, stir quickly, then place a lid on the wok or frying pan. Allow the pippies to steam for 2-3 minutes or until they open. Discard any pippies that do not open.4. As soon as the pippies are open, add the Lee Kum Kee Chilli Garlic Sauce and Lee Kum Kee Panda Brand Oyster Sauce. Stir fry for 30 seconds. 5. Mix together the corn starch and cold water until fully dissolved then add the mixture to the pippies along with the spring onions. Stir fry for another 30 seconds. Remove from heat once the sauce has thickened. 6. Serve the pippies over the crispy vermicelli on a large platter and garnish with the coriander leaves. Tips:This recipe is easier to cook in two smaller batches. You can substitute pippies with vongole or other clams
COLD TOFU WITH TASTY SAUCE Sarah Tiong 2020-12-11 | You can get maximum flavour and this stunningly gorgeous dish in 5 minutes. No cooking involved! This is one of my favourite #vegetarian #tofu dishes! RECIPE BELOW. PS how do you like this stripped back type of recipe video?Ingredients 520g Silken Tofu, sliced into 1.5cm thick piecesSauce1 tbsp Light soy sauce1 tbsp Hoisin sauce or Oyster sauce2 tbsp Chilli Oil2 tsp Sesame Oil1 tbsp Vinegar (e.g. rice, white or black vinegar)2 tsp Toasted white sesame seeds3 tbsp Fried shallots1/4 cup Chopped toasted peanuts1 tbsp finely sliced spring onion1 tbsp finely sliced corianderGarnishPicked Coriander LeavesSpring onion sliced into strips and curled into ribbonsMethod:Arrange the tofu slices on a plate or in a shallow bowl.Mix all the sauce ingredients together in a separate bowl and then pour over the tofu.Top the tofu with sesame seeds, fried shallots, peanuts, sliced spring onion and sliced coriander. Add garnishes.#food #foods #foodie #foodies #veg #recipes #recipe #chinesefood #cooking #cook #chef #foodstagram #foodgram #instafood #igfood
WONTON NOODLE SOUP Sarah Tiong 2020-10-10 | [EDIT: knead the meat for 4-5mins, not 45!]I hope this recipe also gives you pitter patter happy feet when you eat it! (See end of video tasting for reference) Makes approx 50 wontonsServing suggestion - 8-10 wontons per personIngredients500g pork mince1 teaspoon salt1/4 teaspoon ground white pepper50-60 wonton wrappers (store bought)Soup2L Chicken Stock (Already seasoned)3-4 slices of ginger3 cloves of garlic, smashed and peeled4 finely sliced spring onions1 tablespoon light soy1 cup fried shallots 2 bunches bok choy, leaves picked1 handful of fresh egg noodles per personMethod1. Mix together the mince, salt and pepper by kneading and squeezing the mince for 4-5 minutes until it becomes sticky and uniformly mixed.2. Place a teaspoon of pork mince in the centre of a wonton wrapper, then gather up all the edges of the wrapper, squeezing to form a comet-like shape and sealing the wonton. Repeat with all the wrappers, leaving about 1 tablespoon of pork mince left over. 3. In a large pot bring to the boil the stock, ginger, garlic, spring onions, soy, shallots and crumble the pork mince into the stock. 4. In a separate large pot, bring 2-3 L of water to the boil. Boil the noodles for 5-6 minutes or until cooked through but still springy. 5. In the meantime, add the wontons and the bok choy to the pot with the soup and allow to simmer for 3-4 minutes or until the wontons are cooked through. 6. Once the noodles and wontons are cooked, drain the noodles. Add a serve of noodles to each bowl. Top with some bok choy and the wontons. Add soup to each bowl.Garnish with some extra sliced spring onions and fried shallots. Serve with chilli sauce.
PIRI PIRI Pork Ribs! Sarah Tiong 2020-09-08 | PIRI PIRI PORK RIBS! FIREEEE! These are spicy, tangy, bold and finger-licking good!! Such a simple #recipe worth getting a little messy for! Serves 2-3INGREDIENTSPiri Piri Sauce4 long red chillies, roughly chopped3 cloves garlic, crushed2 large jarred roasted red peppers, drained¾ teaspoon smoked paprika½ teaspoon saltJuice of 1 lemon3 tablespoons white vinegar4 tablespoons olive oil 1kg Australian Pork ribs*1 cup water*Note: The membrane across the back of the rib bones may be removed by sliding a butter knife or the handle of a spoon under the membrane and pulling firmly away from the bones. This will allow the meat to come off the bone more easily once cooked, but is completely optional. METHOD1. Place all the sauce ingredients in a blender and blitz until smooth. Then reserve half the sauce in a bowl for basting and several tablespoons in a separate sauce dish for serving.2. Marinate the ribs in the remaining sauce, coating both sides evenly. Allow the ribs to marinate for at least 30 minutes. The ribs can be marinated overnight in the fridge.3. Preheat the oven to 180C. Then place the ribs on a rack over a lined tray. Add 1 cup of water to the tray then roast the ribs for 1 hour.4. After 1 hour baste the ribs generously with some of the reserved sauce. Place the ribs back in the oven for 10-15 minutes, then baste again. Continue roasting and basting intermittently for 30 minutes, basting one last time lightly when you remove the ribs from the oven.5. Allow the ribs to rest for 10-15 minutes before slicing and serving with the reserved sauce.
QUICK CURRY PUFFS RECIPE Sarah Tiong 2020-07-15 | Feeling like a snicky snack? Try my QUICK CURRY PUFFS! I just have two words: Oh. Lordy. 😍 This #recipe is so easy, you can make them ahead and freeze them, they're great as a #party #food and it's so simple, even your kids could make them! PS If you like this recipe comment 👂🦖 below!MAKES 36Ingredients1 large brown onion, finely diced3 cloves garlic, finely minced500g pork mince (alternatively use chicken, beef, turkey mince or potatoes and peas for a vegetarian option)4 tablespoons curry powder4 sheets frozen puff pastry (I like @pampaspastry ) 1 egg, beaten2 tablespoons toasted white sesame seedssaltpepperoilMethod1) In a large frying pan on medium-high heat, add 4 tablespoons of oil. Once hot, saute the onions for 1-2 minutes or until they start to become translucent. Then add the garlic and saute for a further 2-3 minute until beginning to brown.2) Then add the mince and break the mince up into tiny pieces. Stir fry for 2-3 minutes until cooked through. 3) Then add the curry powder and stir fry for another 2 minutes. Season with salt and pepper and mix thoroughly again. Then remove from heat and allow to cool to room temperature on a plate or tray.4) In the meantime, defrost the puff pastry (leave it out for 10 mins at room temperature) Then divide the puff pastry squares into 9 equal smaller squares. 5) Preheat your oven to 180C. Place a tablespoon of filling in the centre of a small pastry square. Fold the pastry in half diagonally into a triangle. Seal the edges very well. Then crimp the edges if you wish. Place on a baking tray lined with baking paper. Repeat with remaining pastry.6) Once all the curry puffs are folded, you could freeze them individually for later use at this point. If not freezing, brush each curry puff with some beaten egg. Then sprinkle sesame seeds over the top. 7) Bake at 180C for 25-30 minutes or until it reaches your desired colour. Then serve warm! The cooked curry puffs can be kept in an air-tight container, out of the fridge, for 2 days.
Prawn Toast Recipe From Sweet Savory Spicy Sarah Tiong 2020-06-26 | I told you there were some CRISPY TOWN #recipes in my #cookbook SWEET SAVORY SPICY! These moreish Crispy Prawn Toasts are the perfect mix of nostalgic greasiness, sweet prawn puffiness, crunchy toastiness and sesame sensations. The #recipe is quick, easy and meant to be a little fun! Also I got to use my new sexy @solidtekniks pan INGREDIENTS6-8 large raw prawns, peeled and deveined2 cloves garlic, grated1/2 teaspoon fresh grated ginger1 tsp toasted sesame oilGround black pepper, as neededSalt, as needed3-4 thick slices white sandwich bread or brioche, cut into rectangles or triangles2 to 3 tbsp (20 to 30 g) untoasted white sesame seedsRice bran, canola or grapeseed oil, as needed15 to 20 fresh curry leaves, stems removedMETHOD:(1) In a food processor, combine the prawns, garlic, ginger, sesame oil, black pepper and salt. Process the mixture until it becomes a fine paste.(2) If desired, remove the crusts from the slices of bread. Place the sesame seeds on a plate. Spread a thick layer of the prawn paste onto each slice of bread, then dip the prawn side into the sesame seeds.(3) Heat about 1 inch (2.5 cm) of oil in a medium skillet over medium heat. Add the curry leaves to the oil, being careful as you do so because they will spit and pop. Cook the curry leaves for 10 seconds, until they are translucent and crispy. Remove them from the oil using a frying spider or strainer and transfer them to paper towels to drain.(4) Add the prawn toast, prawn-side down. Fry the toast for 1 to 2 minutes, until it isa golden color. Flip the toast and fry the other side of the bread for 1 to 2 minutes,until it is crunchy and golden. Remove the prawn toasts from the oil and let themdrain on paper towels before serving.Serve the prawn toasts topped with the crispy curry leaves.
MY SOUTHEAST FRIED CHICKEN FROM MASTERCHEF AUSTRALIA! Sarah Tiong 2020-05-08 | With Southeast Asian Flavours of course! This #recipe video includes a basic marinade, a more complex marinade, the secret to getting wickedly crunchy bits on your chicken and a few hacks of course! This is an edited, easier version of the #fried #chicken I made on #MasterChef. Written recipe below. Ingredients:1 teaspoon grated ginger4 garlic cloves, grated1 small onion, finely diced4 boneless chicken thighs, cut into 6 bite-size pieces3 tablespoons fish sauce1 big pinch of pepperJuice of 1 lemon or lime2 tablespoons neutral oil1 teaspoon lemongrass paste or 2 finely sliced lemongrass stalks2 coriander roots with some stalk, finely sliced6 kaffir lime leaves, bruised2 tablespoons finely sliced red chillies2 cups plain flour½ teaspoon salt1 tablespoon waterOil for frying Method:1. Mix together the ginger, garlic, onion, chicken, fish sauce, pepper, lemon juice, oil, lemongrass, coriander roots, kaffir lime leaves and chillies in a bowl until thoroughly mixed. Leave the chicken to marinate for 30 minutes. If marinating for longer, place chicken in fridge while marinating. Remove 15 minutes before frying.2. In a large bowl, mix the flour, salt and water until a pebbly, sandy texture.3. Remove the larger chunks of the marinade from the chicken, and place a few pieces of chicken in the flour mixture. Then firmly press the chicken into the flour and toss to coat. Set aside and repeat with remaining chicken.4. Heat 2cm of oil in a pan on medium-high heat. Once hot, add 6-7 pieces of the chicken. Fry for 3 minutes per side. Then drain the fried chicken on kitchen paper. Repeat with remaining pieces of chicken.
CRISPY PORK BELLY SALT CRUST METHOD (SUPER RELIABLE) Sarah Tiong 2020-05-07 | Transposing this over from my Instagram @fillmytummyMy favourite way of cooking @australianpork #crispy #pork belly! This is a super simple salt crust method and there’s plenty of tips in the video. Ingredients:2 tablespoons toasted coriander seeds2 tablespoons toasted fennel seeds1 tablespoon red chilli flakes3 teaspoons coarse salt flakes1kg pork belly, skin on and ribs off1 cup table salt, iodised salt or kosher salt3 cups boiling waterMETHOD:Preheat oven to 180C 1. Coarsely crush the coriander and fennel seeds in a mortar and pestle or spice grinder. Then mix with chilli flakes and salt flakes.2. Season the meat side of the pork belly very generously with the spice mix. Then place the pork, skin side up, on a wire rack over a baking tray lined with foil. 3. Cover the skin of the pork belly with the table/iodised/kosher salt. Cover it edge to edge, patting the salt into an even layer. 4. Then add boiling water to the tray, until it fills 1/3-1/2 way up the tray. Don’t pour water on the pork.5. Place in a 180C oven for 45mins to 1 hour. Remove salt crust after this time.6. Continue roasting the pork at 240-250C for 30 mins. Then remove the pork from the oven and let rest for 15 mins before slicing and serving.
Tomato & Chickpea Curry with Coconut & Saffron Rice (Vegan) Sarah Tiong 2019-12-01 | This is a fantastic, easy, vibrant and mouth-watering meat-free meal! The tomatoes are so soft and silky, and the chickpeas and cashews add great texture. Check out my recipe below.The coconut rice recipe I based mine off can be found here: recipetineats.com/fluffy-coconut-riceRECIPEServes 2Rice1 cup jasmine rice, rinsed thoroughly and soaked in cold water for 15 minutes1/2 teaspoon saffron threads, bloomed in 2 tablespoons warm water1/2 cup coconut milk1/2 cup water1/2 teaspoon salt1/2 teaspoon sugarCurry1 teaspoon coriander seeds1 teaspoon fennel seeds1 teaspoon cumin seeds1/2 teaspoon fenugreek seeds4 large red tomatoes1 onion, finely diced3 cloves garlic, finely sliced1 teaspoon grated ginger1 heaped tablespoon tomato paste1/2 tin of chickpeas and water (200g in weight roughly)1 cup coconut milkgenerous pinch of saltPlace the rice, saffron threads and soaking water, coconut milk, water, sugar and salt in a small saucepan. Stir to mix well. Then bring the saucepan up to a strong simmer and immediately cover and turn the heat to low. Allow to cook for 14 minutes and then turn the heat off, leaving it undisturbed for another 10 minutes to finish steaming. In the meantime, toast the coriander seeds, fennel seeds, cumin seeds and fenugreek seeds in a dry pan on medium heat until darkened and aromatic. This takes about 4-5 minutes. Then set aside to cool. Criss cross the bottom of the tomatoes and blanch them in boiling water for 30 seconds. Remove, and when cool enough to touch, pull off the skins. Remove the tough core at the top. Blitz the now cooled spices in a spice grinder or in a mortar and pestle. At this point you can also fluff the rice up with a fork. In a saucepan on medium-high heat, add 3-4 tablespoons of oil. Once the oil is hot, fry the onion, garlic and ginger until cooked through and just starting to colour. Then add the spice powder, stirring well to combine, followed by the tomato paste. Stir thoroughly for 1-2 minutes to cook out the paste. Then add the chickpeas and chickpea water along with the coconut milk and salt. Stir thoroughly. Then add the tomatoes, mix well and allow the tomatoes to simmer, covered, for 10 minutes or until the tomatoes are super soft and juicy. Serve the curry topped with toasted cashew nuts and fresh coriander leaves. You can also top the rice with crispy shallots.
Stir Frying 101: Asparagus & Sugar Snap Peas with Pork & Mushrooms Sarah Tiong 2019-11-29 | Stir frying is a great technique to master for quick meals and budget meals! You can create incredible flavour in just one pan. Check out my recipe below.RECIPE:1 cup chopped mushrooms1 cup asparagus sliced into 2 inch lengths1 cup sugar snap peas3 cloves garlic, finely sliced80g pork mince2 tablespoons oil2 tablespoons light soy Stir fry the garlic on high heat in the oil. Once browned, add the mince and stir fry until it is cooked through. Then add the mushrooms and soy sauce. Mix thoroughly. Add all the greens and then stir fry for a further 1-2 minutes.Music credit: Wonki - Sunset
SWEET STICKY SPICY GOCHUJANG BAKED SALMON (EASY RECIPE) Sarah Tiong 2019-10-19 | An incredibly quick, healthy and delicious way to get more fish and healthy fats into your diet! Look at how vibrant the colours are. This is so flavourful and so easy to do. 1 heaped tablespoon gochujang1.5 tablespoons light soy sauce2 teaspoon sesame oil1 tablespoon honey900g salmon tail, skin on, scales offOilSesame seeds, sliced spring onion and coriander to garnishMake sure you're oven is at 180C and you have a baking tray already in there getting as hot as possible!To make the marinade, start with a heaped table spoon of gochujang- a Korean chilli paste available at most grocery storesAdd a tablespoon and a half of light soy, two teaspoons of sesame oil, a shy tablespoon of honey and mix it all together.If it's too thick, add a few drops of water. But we're looking for a thick batter consistency. This marinade is great on roast chicken, beef, pork belly, anything!I've got about 900g of salmon tail with the skin on. The tail end of salmon doesn't have any bones which makes it super easy to cook and eat.There are these little cartilege bits, but don't worry they won't get in the way of eating.Pat the flesh and skin side dry with some paper towel. Then drizzle some oil over the skin and use your hand or a brush to coat all of it.Now here's the trick - take the pre-heated tray and lay the fish skin side down on it. It should sizzle right away. This is how we're going to get lovely bits of crispy skin.It won't all be crispy, but it's an added bonus.Then spoon or brush the fish with the marinade generously coating the whole surface.Bake in the oven for 10 minutes, then remove and let it rest for 5. It's cooked medium through, tender and it's so juicy!Garnish with toasted sesame seeds, spring onion and coriander.Serve with rice and seaweed.
ULTIMATE PORK BELLY AND KIMCHI FRIED RICE (SUPER EASY) Sarah Tiong 2019-06-10 | Quick, easy comfort food. Deliciously spicy, sweet, savoury! Kim chi Fried Rice! Recipe below.Serves 2, 10 mins cooking time80-90g Pork Belly, sliced into 1cm thick pieces1 Cup kimchi1-2 tablespoons gochujang1 small brown onion, finely sliced2 cups, cooked & cooled/leftover rice1-2 teaspoons sesame oilsalt and pepper to tasteoil1. On high heat, heat up some oil in a wok or frying pan until smoking. Then add pork belly. Allow to colour for about 2 minutes. 2. Add the sliced onion to the pork and stir fry. 3. Once the onions start browning, add the kim chi and stir fry for 2-3 minutes.4. Add the gochujang and continue stirring for 2 minutes. 5. Crumble the rice to breakdown any lumps before adding it into the wok. Stir fry for 2-3 minutes until well incorporated.6. Taste and then season with salt, pepper and sesame oil. Stir thoroughly. 7. Serve with sesame seeds and spring onions to garnish, and a fried egg! Music: Joakim Karud Classic
Fill My Tummy in Sydney: Lakemba Iftar Night Markets Sarah Tiong 2019-06-09 | Come along with me on a quick little adventure to the Iftar night markets in Sydney's vibrant suburb of Lakemba. I absolutely loved being immersed in culture, community and deliciousness as the Muslim Ramadan was broken at the end of the day. Typically, the suburb of Lakemba puts on a grand street food feast every night throughout Ramadan. You'll find camel burgers, kebabs, curries, slow cooked meats and vegetables, naan, and tempting sweet treats!
EASY CRYSTAL PRAWN DUMPLINGS (HAR GOW FROM YUM CHA) RECIPE Sarah Tiong 2019-05-29 | Here's a recipe that will definitely impress friends and family - a Cantonese classic: Har Gow. This is a prawn dumpling in a translucent dough that looks beautiful and is irresistibly tasty! A must have at an yum cha! Ingredients:Dough:1 Cup Wheat Starch1/2 Cup Tapioca Flour1 Cup Boiling WaterSaltFilling:250-300g prawns, peeled and deveined1 Tablespoon grated ginger1 teaspoon garlic clove, finely mincedSaltWhite pepper1/2 Tablespoon cornflour or tapioca starchMethod:1. In a large bowl, add the boiling water gradually to the Wheat Starch while stirring gently. This will create a gluey dough.2. Once all the water is added, add the tapioca starch and stir again to form a shaggy dough. 3. Use your hands to knead the dough for 5-6 minutes until springy, smooth and well combined. Cover with a towel and leave to rest for 20 minutes.4. Finely chop the prawns and mix with the rest of the filling ingredients. Set aside.5. Divide the dough in half, leaving one half covered. Roll the other half into a 1 inch diammeter log. Cut the log into 1/2 inch pieces. 6. Roll each piece into a rough circle about 1mm thick. Repeat this with the other half of the dough covered earlier.7. Place half a tablespoon of filling in the center of each circle. Bring the opposite sides of the circle together. Then fold and pinch the dumpling closed. If this is too difficult, simply press the dumpling closed in a crescent shape. Repeat until dough and filling is used.8. Steam the dumplings in a well-oiled steamer basket for 7 minutes. Serve with chilli sauce or fresh ginger in black vinegar.Instagram: @fillmytummyFacebook: @SarahTiongAUweb: sarahtiong.comMusic credit: PYC - Spark
Biryani Sarah Tiong 2019-05-08 | My first time making biryani and it was absolutely magical! What an incredible dish full of warmth, generosity and flavour! Here's the recipe:ime: 5-6 hours (can be split up and semi-prepared the day before)Serves: 6-8.IngredientsGaram Masala:2 tablespoons coriander seeds1 tablespoon cardamom pods2 sticks of cinnamon10 cloves3 teaspoons cumin seeds10 dried red chilliesNote: you can adjust these quantities to your preference. Other spices:4 large bay leaves1-2 teaspoons saffron threads2-3kg lamb neck and leg, cut into large pieces1 cup plain yoghurtSaltPepper2 cups of neutral oil (e.g. rice bran, grapeseed, etc)3 medium sized onions, finely sliced3 Cups Basmati riceFinely chopped fresh coriander and mint leavesAt least 5 tablespoons of gheeMethodHeat the 2 cups of oil in a fry pan on medium-low heat. Once heated, add the finely sliced onions, stir to coat evenly then allow to brown over 30 minutes. Once caramelised, drain on paper towels and transfer to an airtight container once cool and crispy. Reserve the oil.In a dry fry pan on low heat, toast the coriander seed, cardamom, cinnamon, clove and cumin until fragrant and darkened. Then allow to cool and transfer to a spice grinder. Grind together with the dried chillies until a fine powder.In a large bowl, mix the lamb with 2-3 heaped tablespoons of the spice mix, the yoghurt and onion oil. Once well mixed, leave to marinate for at least 2 hours. This may be done the day before. Rinse the basmati rice under cold water until the water runs clear. Then soak the rice in cold water for 20-30 minutes. In the meantime, add the saffron (you grind it finer if you wish) to a small bowl with a cup of warm water. Allow to steep and bloom for 20 minutes.Grease the bottom of a heavy pot or dutch oven with ghee. Then layer the marinated meat on the bottom.Bring a large pot of water (so that it completely covers the rice by a few centimeters at least) to a simmer. Add a few generous pinches of salt. Then add the rice and parboil for 10 minutes. Sprinkle the rice liberally over the meat, creating an even covering. Then sprinkle some fried onions, fresh coriander and mint over the rice. Add a few spoons of the saffron water. Add the bay leaves. Repeat step 8 with the remaining rice, then add 4 big tablespoons of ghee to the top.Cover the pot and cook on a low heat for about 2 hours. You’ll notice the magic when suddenly the aroma of basmati rice and slowly braised lamb fills your home. Absolutely delicious. I served my biryani with raita (a mix of cucumber and yoghurt), fresh coriander and more crispy onions.Music: Liqwyd - Take It Easy
Bak Kut Teh (traditional Pork Bone Tea) Sarah Tiong 2019-03-26 | Bak Kut Teh (Pork Bone ‘Tea’) - this is my grandfather’s recipe passed down to my mother and eventually me! This is such a special Singaporean/Malaysian dish with some unique and curious origins. I love this dish and I’ve gone all out to give you some cool facts, techniques and flavours! Enjoy! Ingredients:Full Herbs & Spices:Half a handful of thinly shaved Angelica Sinensis4 large pieces of foxglove root2 Tablespoons of goji berriesHalf a handful of thinly shaved Szechuan loveageHalf a handful of thinly shaved Solomon’s seal4-5 pieces of licorice root1 tablespoon of pepper corns2 sticks of cinnamon4-5 star anise6 clovesSimplified Herbs & Spices:2 Tablespoons of goji berries1 tablespoon of pepper corns3 sticks of cinnamon6 star anise6 clovesAromatics3 whole bulbs of garlic4-5 large slices of ginger4 large dried red dates (or use any dates you like)6-7 Tablespoons of light soy sauce3 Litres of waterOptional: rock sugar to taste1 kg pork ribs1 kg pork hand (or knuckle) - your butcher should be able to cut these into smaller pieces.Optional: You could use pork belly entirely, or instead of one of the above cuts.Method: Blanch any cut of pork that has skin on it. Simply place it into boiling water for 60 seconds and then drain. Set aside.Crack the pepper in a mortar and pestle, or coarsely grind the pepper. Then toast the pepper, star anise, cinnamon and clove on a medium-low heat until aromatic and darkened. Add the toasted spices and water to a large pot along with the full list or simplified list of herbs & spices and aromatics, except the garlic. Bring up to a boil and boil for 10 minutes.Add the pork hand (or belly) and light soy sauce (and sugar) to the pot. Turn the heat down to medium and boil for 20 minutes.Add the pork ribs and the garlic to the pot and boil for a further 20 minutes. If the soup has significantly evaporate, add a bit more water in. Wait the 20 minutes, taste and then season with salt or soy sauce to your liking. Serve with fresh enoki mushrooms, fluffy steamed rice. Note: You could add fried tofu or chinese fried dough sticks to the soup.
Sweet & Sour Fish Sarah Tiong 2019-02-03 | Chinese New Year is here! Gong Xi Fa Cai!Here's a great little celebratory dish full of colour, flavour and joy: Sweet & Sour FishINGREDIENTS:2 cleaned leather jacket fish½ cup plain flourSalt Pepper2 whole tomatoesRed chillies, any variety, to tasteSpring onions, to taste (I used 1-2 whole spring onions)1-2 cloves of garlic, crushedOil for fryingSauce Ingredients:½ Cup Water1 heaped tablespoon brown sugar½ Cup white vinegarPinch of a salt½ Cup tomato sauce1 heaped teaspoon corn starchMETHOD:1. Cut the fish into thirds. Season all pieces generously and then season the flour.2. Dust or dredge the fish in the seasoned flour. Set aside.3. Mix all the ingredients for the sauce in a separate jug or bowl. Set aside.4. On medium heat in about half a centimeter height of oil, shallow fry the fish until golden brown all over and almost cooked through. Set fried fish aside and drain the oil out of the pan but don’t wash the pan.5. Turn heat up to medium high and add the tomatoes, chilli and garlic to the pan. Stir fry for 2-3 minutes until the tomatoes gain some colour and visibly soften. Then add the spring onions. Toss well.6. Stir the container of sauce very well, then add the sauce to the pan. Allow to bubble and cook for 1-2 minutes, until it visibly thickens.7. Add the fried fish pieces to the sauce, turn the heat down to medium. Coat all the pieces of fish and cook for a further 1-2 minutes. Serve with steamed rice. Please like, comment, subscribe and share!Insta: @fillmytummyFB: @SarahTiongAUWeb: sarahtiong.com
DELICIOUS PEANUT & SESAME CHICKEN SALAD Sarah Tiong 2019-01-15 | A fantastic, light, exciting and DELICIOUS salad packed full of flavour!1 cup shredded or diced cucumber1 bulb baby cos lettuce1 finely sliced spring onion1 handful finely sliced fried hard tofu1 handful finely chopped coriander 1 shredded chicken breast (poached or roasted and chilled)1/4 cup crushed toasted peanuts1 tablespoon sesame seedsDRESSING:1 finely sliced garlic clovehalf a tablespoon of sesame oil 2-3 tablespoons of vinegar1 tablespoon of light soy sauce2 tablespoons Szechuan chilli oil (or other chilli oil)METHOD:1. Mix all the salad ingredients in a large bowl.2. Mix all the dressing ingredients in a separate bowl.3. Add peanuts and sesame seeds to salad.4. Add dressing, toss well and serve.Hope you enjoy! Please like, comment and subscribe.xxMusic: Till - Team
Honey Carrots with Harissa Sarah Tiong 2019-01-08 | A gorgeous, healthy, vegetarian share plate full of flavour and texture!INGREDIENTS:1 bunch baby carrots with green tops attached (about 8 carrots)1 red capsicumRed chillies (as many as you like. I use two red birdseye and one long red chilli) 1 brown onion, peeled and halved5 cloves of garlic, peeledHarissa Spices1 teaspoon toasted ground coriander1 teaspoon toasted ground cumin1 teaspoon smokey paprika1 shy Tablespoon tomato pasteSaltPepper1/3 Cup oil for harissaJuice of 1 lemonOil for cooking carrots½ tablespoon honey (or as much as you like)WaterMETHOD:1. Trim and wash the baby carrots, reserving some of the long green tops. Rinse tops as well.2. Grill or barbecue the capsicum, chillies, onion and garlic until completely blackened. Place them in a covered bowl for 10 minutes, then remove the skins.3. Place the vegetables and all the harissa spices in a blender with the 1/3 Cup oil and lemon juice. Blitz until a coarse puree.4. Finely chop the carrot greens5. In a pan on medium heat, add a bit of oil and the carrots. Add ½ to ¾ Cup of water. Place the lid on the pan and allow the carrots to steam for 5-7 mins or until tender.6. Remove lid and ensure water is evaporated. Add honey and saute the carrots until they are well caramelized and brown. Turn off the heat. Add the chopped greens and toss to coat. 7. Serve it on a bed of yoghurt spiked with lemon zest and mint if you like. 8. Add a bit more harissa, olive oil and toasted seeds or nuts. Instagram: @fillmytummyFacebook: @SarahTiongAUWeb: sarahtiong.com
Pepper Beef and Leek Sarah Tiong 2018-11-20 | This is another perfect mid-week meal recipe! Peppery, tender and so flavourful! Serves 2Ingredients:120g beef slices (scotch fillet, rump, topside, etc.)1-2 Tablespoons light soy2 teaspoons sesame oil1 heaped tablespoon cornflour2 loose cups of leek, sliced into fine stripsGenerous amount of peppersaltMethod:1. Marinate the beef in the soy sauce, sesame oil, pepper and cornflour. Mix well.2. Make sure the leek is sliced very fine and rinsed well. 3. On high heat, fry the beef. Let it brown before flipping then remove from heat when all sides are browned.4. On med-high heat, stir fry the leek for about 60 seconds, then add the beef back in. Season with salt to taste (I didn't need to). 5. Serve with sesame seeds and steamed rice.Please like, follow and share!Instagram: @fillmytummyFacebook: @SarahTiongAUWeb: sarahtiong.comMusic: DJ Quads - It Just Makes Me Happy
Spicy Beef Stir Fried Noodles Sarah Tiong 2018-11-19 | My last video showed how to make the glorious, flavourful Szechuan Chilli Oil! Well here's a tasty little application to use the oil! Ingredients: 80g sliced beef3 Tablespoons Light Soy1 teaspoon sesame oil2 teaspoons cornflour1 large handful la mien/udon/ (2 serves) of pastaHandful of chopped white cabbage1 finely sliced shallot2 minced garlic clovesoilSzechuan Chilli Oilsesame seeds for garnishSliced spring onion for garnishMethod:1. Marinate the beef in 1 tablespoon light soy, the corn flour and sesame oil. 2. Par-boil the noodles. Keep it 2-3 minute under the recommended cooking time as you'll cook this further in the wok or frypan. 3. In some oil on med-high heat, fry the beef for 60 seconds until coloured and sealed. Remove from heat 4. Fry the shallot and garlic. Add the par-boiled noodles. Mix well.5. Add the rest of the soy sauce and cabbage. Stir fry 1-2 minutes.6. Add the beef and resting juices back into the pan/wok. Fry for 1 more minute. 7. Serve hot with a drizzle of the Szechuan chilli oil and garnish with sesame seeds and spring onion.Instagram: @fillmytummyFacebook: @SarahTiongAUWeb: sarahtiong.comMusic: Baoj - Baby
Szechuan Chilli Oil Sarah Tiong 2018-11-15 | One of the greatest things on earth! This spicy condiment unlocks so many other recipes from sauces and marinades to soup noodles and stir fries. The recipe is so simple, it just needs time!
Thai Spicy Egg Noodles with Grilled Chicken Sarah Tiong 2018-10-09 | Instagram: @fillmytummyFacebook: @SarahTiongAUWeb: sarahtiong.comRECIPE:This is a FLAVOUR BOMB!! One of my favourite recipes!Serves 2: Nam Phrik Pao Ingredients:1 teaspoon shrimp paste2 long red chillies1 birds eye chilli (note: you can add as many chillies as you want, any red type will do)1/2 small brown onion (or 1 red shallot)2 cloves of garlic1/4 cup of oil1 tablespoon fish sauce1 teaspoon chilli powdersaltCoriander stalks (just the stalks chopped off one root of coriander)(optional: 1 tablespoon palm sugar)Chicken Ingredients:2 chicken drumstick fillets (or breast/thighs/pork cutlets)2 tablespoons light soy sauce1 tablespoon fish sauce1/2 finely chopped brown onion2 tablespoons oil2 handfuls of your favourite noodles Juice of 1 lime or lemonCrispy garlic (2 finely sliced garlic cloves fried on medium heat until golden)Crushed peanuts, lightly toastedfinely sliced spring onion to tasteCoriander leaves to tasteWonton skins fried in oil until crispy and bubblyMethod:1. Mix all the Chicken Ingredients together and set aside to marinade for 30 minutes. 2. On a lined baking tray, grill the shrimp paste wrapped in foil along with the chillies, garlic cloves and onion in the oven for 10-12 minutes, flipping the vegetables half way. They should blacken quite a lot.3. Remove the skins from the garlic and chillies, and put all the grilled ingredients plus the fresh coriander stalks into a food processor (or mortar and pestle) and blitz until fine. 4. In a saucepan on medium heat, add the 1/4 cup oil. Once hot, add the blitzed paste. Fry for a minute or so and then add chilli powder, salt and fish sauce. Mix well. Turn to low and allow to caramelise and cook for 5 minutes. 5. Scrape off the onion from the chicken, then grill the chicken in a pan or on a barbecue for 3 minutes each side or until cooked through. Rest the cooked chicken for 10 minutes while you boil the noodles. Then slice.6. Squeeze 1/2 a lemon or lime over each portion of noodles. Top with the nam phrik pao, the sliced chicken, crispy garlic, peanuts, spring onion, coriander and wonton skins. Mix it all up and dig in!Music: Good by Teddie
Korean Style Shakshuka Sarah Tiong 2018-09-11 | This is my recipe for Korean Style Shakshuka! It's vibrant, colourful, healthy and delicious! Please like, subscribe and share! Visit sarahtiong.com for more recipes and deliciousness! Ingredients1 long red chilli, finely sliced1 small brown onion, finely sliced2 cloves of garlic, finely sliced3-4 large handfuls of kale leaves, cleaned and torn into pieces2 tomatoes, chopped into large chunks or wedges4-5 eggs1 tablespoon caster sugar (or other sugar)4 tablespoons white vinegar1 tablespoon sesame oil1 heaped tablespoon of gochujang½ Cup water or vegetable or chicken stock1 Tablespoon oilSaltPepperToasted breadcrumbs (or panko)Toasted sesame seedsFresh coriander – optionalMethod1. Mix the sugar and vinegar together. Stir to dissolve. Add the sliced chilli, mix well and leave to pickle for at least 10 minutes.2. In a large frypan on medium-high heat, add the oil and saute the onion and garlic until softened and beginning to brown. 3. Add the kale and tomatoes to the pan. Allow to wilt for 2 minutes. 4. Add the gochujang and water or stock. Stir fry for 2 minutes. Season well with salt, pepper and sesame oil. Stir thoroughly.5. Crack in the eggs carefully into the pan. Cover with lid for 90 seconds. Remove from heat. 6. Serve with toasted breadcrumbs, sesame seeds, pickled chilli and fresh coriander.Follow me onInstagram: @fillmytummyFacebook: SarahTiongAU
Tom Yum Soup Sarah Tiong 2018-07-03 | A deliciously warm, spicy tom yum recipe featuring beautiful king prawns! Head on over to sarahtiong.com for the full recipe! sarahtiong.comInstagram: @fillmytummyFacebook: @SarahTiongAU
Cumin Lamb with Roasted Sweet Potato, Eggplant and Ricotta Sarah Tiong 2018-06-22 | Winter is here! Warm up with this rich, delicious recipe. Lamb rump steaks are a beautiful, tasty and affordable protein that is so widely available. Paired with equally accessible ingredients like sweet potato and eggplant, this is an easy dinner or lunch option! Please comment, like, subscribe and share!You can find more of my recipes on sarahtiong.com (gallery) or on Instagram @fillmytummy RECIPE: Serves 2Ingredients:2 lamb rump steaks (roughly 150g each) 1 medium sized orange sweet potato1 medium sized eggplant4-5 cloves of garlic1 shallot or half a brown onion, finely chopped2-3 tablespoons balsamic vinegar2-3 tablespoons untoasted, coarsely ground cumin seeds (or 1 tablespoon cumin powder) 3-4 tablespoons ricotta1-2 tablespoons heavy creamzest of 1 lemonjuice of half a lemonmint, finely chopped, to tastesaltpepperoilMethod:1. Preheat oven to 240C.2. Peel and chop sweet potato into large pieces. Transfer to a lined baking tray. Season well with salt, add in garlic cloves, drizzle with oil and toss well. Roast in the oven for 40 minutes. Set aside once cooked.3. At the same time, place a cleaned eggplant on a piece of foil directly on the oven rack (or on a rack over a tray). Allow to roast for 40-45 minutes. Once cooked, peel away the skin and slice the flesh into large pieces.4. Season the lamb generously with salt, pepper and the ground cumin. In a pan on medium-high heat, add a small amount of oil. Fry each side of the lamb steaks for 2 minutes. Then allow to rest for 2 minutes. 5. Turn the heat down to medium and saute the chopped onion or shallot. Add the eggplant, garlic and sweet potato to the pan (along with the eggplant resting juices). Saute for 20-30 seconds then add the balsamic vinegar and season. Allow the balsamic vinegar to reduce (about 2-3 minutes) until it's slightly sticky. Remove from heat. 6. Mix 3-4 tablespoons of ricotta with the cream, mint, lemon zest and lemon juice and a pinch of salt. To serve:1. Spread some ricotta mixture on the plate, top with the eggplant and sweet potato mixture, slice and lay the lamb steak on top.2. (optional) garnish with finely sliced basil leaves and szechuan chilli oil. You can use any finishing oil you like instead.
Chicken Satay Sarah Tiong 2018-06-14 | Chicken satay is a family favourite! Here's how I do it at home. I have such a strong connection to this recipe and hope you'll give it a go. Recipe available on sarahtiong.comPlease like, follow, subscribe and share!Instagram: @fillmytummyFacebook: @SarahTiongAU
Cooking Malaysian Chicken Curry with my Mum! Sarah Tiong 2018-04-12 | Mumma T, the real Masterchef, shows us how to make a quick Penang style chicken curry! Just a super laid back video with some useful tips. Hope you enjoy! x Please like, comment and subscribe! tokpanjang.com/shop - for pastes and other goodiesFollow me on socials:Instagram: @fillmytummyFacebook: @SarahTiongAUsarahtiong.comMusic credit: DJ Quads Downtown Funk
