Singapore Chili Sauce

2 or 3 large red chiles, such as Fresno, cayenne, or long chile, coarsely chopped
2 or 3 hot Thai chiles, coarsely chopped
1 teaspoon finely chopped garlic
1-1/2 teaspoons finely chopped fresh ginger
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon fresh lime juice
1 tablespoon hot chicken poaching broth

Put all of the ingredients into a small electric mini chopper and process to a semi-coarse sauce. Transfer to a dipping sauce dish.

Pad See Ew (Thai Beef and Noodles)

For the steak & marinade, you’ll need:

8 ounces flank steak, sliced into ?-inch thick slices
1 teaspoon Thai black soy sauce (Thai soy sauce is saltier than Chinese brands)
1 teaspoon vegetable oil
1 teaspoon cornstarch or tapioca starch
For the rest of the dish, you’ll need:

1 tablespoon oyster sauce
½ teaspoon sugar
2 teaspoons Thai soy sauce or regular soy sauce
1 tablespoon Thai black soy sauce
1 teaspoon fish sauce
Freshly ground white pepper, to taste
1 pound fresh wide rice noodles (you can also use dried rice noodles)
4 tablespoons vegetable oil
3 cloves garlic, sliced thinly
3 cups of Chinese broccoli, cut into 2-inch pieces
2 large eggs, slightly beaten

To the flank steak, add the Thai black soy sauce, vegetable oil, and cornstarch, and mix until the beef is completely coated. Set aside.

For the rest of the dish, combine the oyster sauce, sugar, Thai soy sauce, Thai black soy sauce, fish sauce, and white pepper in a small bowl. Stir to mix well.

Make sure your fresh rice noodles are at room temperature. If the noodles are really cold and stiff from refrigeration, rinse them quickly under hot tap water when you are ready to stir-fry the dish. This extra step will help you avoid a big homogenous lump of noodles during stir-frying. Be sure to shake off any excess water after rinsing and use them immediately.

The fresh wide rice noodles really set this dish apart from other noodle dishes, so try your best to find them. Or you can use our recipe for homemade rice noodles to make them at home.

If either of these options don’t work, then use dried rice noodles. If using a dried rice noodle, follow the directions on the package and make sure you undercook the noodles slightly (al dente), since you will be cooking them again in the wok. After you drain the noodles thoroughly, toss the noodles with a tablespoon of oil. This will prevent them from sticking to the wok.

Heat your wok over high heat until it just starts to smoke, and spread 1 tablespoon of oil around the perimeter of the wok evenly to coat. Sear the beef until it is 80% cooked through, and transfer back to the marinade bowl.

Add another tablespoon of oil to the wok and stir in the garlic. Immediately add the Chinese broccoli and stir-fry for 20 seconds (stir constantly to prevent the garlic from burning).

Next, spread the noodles around the wok. Continue to work quickly–your wok should be at the highest heat setting. Spread the sauce mixture over the top of the noodles, and gently mix everything with your wok spatula using a scooping motion for about 20 seconds. Add the beef back to wok.

Push the mixture to one side to let the empty side of the wok heat for 10 seconds. Add another tablespoon of oil to the wok, and add the beaten eggs. Wait 5 seconds for them to begin to cook. Scramble the eggs for another few seconds, breaking them up into smaller pieces.

If your wok is not sizzling at this point, it probably means that your burner is not hot enough. Be patient, and the heat should “catch up.” Stir-fry the mixture just enough so the noodles heat up evenly, but don’t break into small pieces. Make sure you use your wok spatula to scrape the bottom of the wok so the noodles don’t stick.

As the wok heats up, you will notice that the food will stick to it less readily! But if you need to, you can add a little oil to make it easier to stir-fry.

Continue cooking, stirring less frequently (so the noodles get slightly caramelized, creating that restaurant-style flavor) for another 1 to 2 minutes, or until the noodles are heated through. Serve hot with Homemade Chili Oil or Chiu Chow Sauce on the side!

Char Kway Teow

8 ounces (250 grams) dried wide rice noodles or 1 pound fresh rice noodles
2 teaspoons dark soy sauce
2 tablespoons regular soy sauce
1 tablespoon fish sauce
1 teaspoon shrimp paste
1 tablespoon oyster sauce
1/8 teaspoon ground white pepper
1 teaspoon sugar
3 tablespoons vegetable oil, divided
2 Chinese sausages (about 115 grams), sliced ? inch thick
2 cloves garlic, sliced
4 ounces (115 grams) shrimp (31 to 40 size)
4 ounces (115 grams) fish cake or fish tofu, thinly sliced
4 ounces (115 grams) garlic chives, cut into 2 ½-inch pieces
1 tablespoon shaoxing wine (optional)
1 egg, lightly beaten
6 ounces (172 grams) mung bean sprouts

Soak the dried noodles in warm water for 30 to 45 minutes. Transfer to a colander and let the excess water drain. If you have fresh rice noodles, cut them into 1½-inch wide strips, and set them aside.

Add 2 teaspoons dark soy sauce, 2 tablespoons regular soy sauce, 1 tablespoon fish sauce, 1 teaspoon shrimp paste, 1 tablespoon oyster sauce, ? teaspoon ground white pepper, and 1 teaspoon sugar in a small bowl. Mix until combined, and set aside.
Heat your wok to medium heat, and spread 1 tablespoon of vegetable oil around the perimeter of your wok. Add the sliced Chinese sausages and stir-fry for 20 seconds.

Add the 2 cloves of sliced garlic, the shrimp, and the fish tofu. Continue stir-frying for another 20 seconds.

Now, turn the wok to high heat. Spread 1 tablespoon shaoxing wine around the perimeter of the wok.

Stir-fry for another 15 seconds. Add the noodles. Gently fold them into the rest of the ingredients. Gather everything in the middle of the wok to let the sides of the wok superheat. Pour ithe sauce mixture evenly over the noodles, and spread another tablespoon of vegetable oil around the perimeter of the wok.

Next, add the garlic chives. Gently mix the noodles (to minimize breakage) while spreading them around the perimeter of the wok to get that wok hay sear from the superheated sides of the wok. Because of the hot wok and the oil, the rice noodles shouldn’t stick.

While the noodles are searing, work quickly to create a space at the bottom of the wok and add the last tablespoon of oil with the slightly beaten egg. Stir the egg around for 15 seconds to cook it and break it up. You may want to pre-cook the egg the first time if you are more of a beginner cook!
Next add the mung bean sprouts and gently mix everything together for 1 minute.

If your Char Kway Teow looks dry, sprinkle 2 tablespoons of water over the noodles while stir-frying. You can also add a bit more vegetable oil if you like. Serve your Char Kway teow with chlli garlic paste or homemade chili oil on the side.

Mee Goreng

oil, for the pan
2 eggs
salt and freshly ground pepper
3 tablespoons kecap manis
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon ketchup
1 tablespoon sesame or shallot oil
1-2 teaspoons chili sauce
1/4 teaspoon white pepper
2 cloves garlic
1 large boneless skinless chicken thigh, cut into 1 inch pieces
2 links Chinese sausage, sliced
1/2 lb shrimp
1 lb fresh egg noodles (or cooked dried noodles)
2 cups bean sprouts
green onions/chives, cut into 2 inch lengths
tofu puffs
crispy shallots
fresh cilantro
thai chili
lime

Start off by making the egg ribbons. Lightly beat the eggs in a small bowl. Season with salt and pepper. Heat a small non-stick frying pan on medium low heat. Add a touch of oil and swirl to coat. Pour in a thin layer of egg and swirl to coat the bottom of the pan, much like a crepe. Cook, untouched over low heat until egg sets and releases. Use a rubber spatula to flip and cook for another 10-15 seconds. Remove from the pan and repeat until all the eggs are cooked. Let cool slightly, roll and slice into ribbons.

In a small bowl, mix together the kecap manis, soy sauce, oyster sauce, ketchup, sesame oil, chili sauce and white pepper. Set aside.

Heat up a generous amount of oil in a wok or large frying pan over medium heat. Add the garlic and cook, stirring, until aromatic. Turn the heat up a bit and add the chicken and cook until lightly golden. Add the Chinese sausage and shrimp. Cook, stirring often, until the chicken is cooked through, the Chinese sausage is crispy, and the shrimp is cooked. Add the noodles, bean sprouts, tofu puffs, and the sauce and toss until everything is well coated and the noodles are heated through.

Enjoy immediately topped with crispy shallots and cilantro. Serve with lime for squeezing and chili for spice!

Coconut Pandan Chia Seed Pudding

Ingredients
1/2 cup chia seeds
1.5 cups hot water
14 ounce full fat coconut milk canned
1/2 teaspoon Pandan extract
1/3 cup sweetener or sugar

Mix the hot water in with the chia seeds. Using hot water causes the chia seeds to absorb the water and swell much faster than tap water–which means your pudding will be done sooner and you can eat sooner!

I mean, that’s really the only thing you need to know. Other than that, mix everything together, and let it chill.

The chia will make it gel and set into a pudding, and coconut milk will make it creamy, and the pandan will make it delicious.

Red Curry Chicken Noodle Soup

1/2 cup cilantro leaves with stems, loosely packed
1/4 cup water
1 medium shallot, roughly chopped
2 large cloves garlic, roughly chopped
One 1-inch piece of ginger, peeled and roughly chopped
1 1/2 tablespoons ancho chile powder (or other milder chile powder)
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 Thai chile, roughly chopped (optional)
1 tablespoon canola or peanut oil
One 14 ounce can light coconut milk
One 14 1/2 ounce can chicken broth
2 tablespoons fresh lime juice
2 teaspoons fish sauce
1/4 teaspoon salt, or to taste
1 cup shredded, cooked chicken (preferably dark meat)
3-4 ounces thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta)
Fresh cilantro, Thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving

In a food processor, combine the cilantro, water, shallot, garlic, ginger, chile powder, cumin, turmeric, and Thai chile (if using). Process until a paste is formed.

Heat 1 tablespoon oil in a pot over medium heat. Once oil is hot, add the paste and cook, stirring often, for 2 to 3 minutes.

Add the coconut milk, chicken broth, lime juice, fish sauce, and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 to 15 minutes.

Add the chicken and dried noodles, increase heat to medium, and cook, stirring occasionally, until noodles are cooked.

Divide soup between three to four bowls and top with fresh cilantro, Thai basil, sliced shallot, sliced chiles, a drizzle of chile oil, and a lime wedge. Serve immediately.

Malaysian Chicken Curry Kapitan

8 fresh long red chiles, such as Holland, seeded and coarsely chopped
5 small dried red chiles, such as chiles de árbol, seeded
2 stalks of fresh lemongrass, tender inner white bulbs only, thinly sliced
3 garlic cloves, coarsely chopped
3 small shallots, coarsely chopped, plus 4 medium shallots, thinly sliced
1 tablespoon water
1/2 cup plus 1 tablespoon vegetable oil
4 whole chicken legs, split into legs and thighs (3 pounds)
Kosher salt
One 14-ounce can unsweetened coconut milk
2 tablespoons fresh lemon juice Freshly ground pepper

In a food processor, combine the fresh and dried red chiles, lemongrass, garlic, coarsely chopped shallots and water and process to a fine paste.

In a large, deep skillet, heat 3 tablespoons of the vegetable oil. Season the chicken with salt and cook over moderately high heat, turning once, until browned on both sides, about 10 minutes. Transfer the chicken to plate.

Reduce the heat to moderate and add the chile paste. Cook, stirring constantly, until the paste begins to stick to the bottom of the pan and brown, about 7 minutes. Stir in the coconut milk and return the chicken to the skillet. Cover partially and simmer over moderately low heat until the chicken is cooked through and the sauce has thickened, about 25 minutes.

Meanwhile, in a medium skillet, heat the remaining 6 tablespoons of vegetable oil. Add the thinly sliced shallots and fry over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain.

Transfer the chicken to plates. Add the lemon juice to the sauce and season with salt and pepper. Spoon the sauce over the chicken and sprinkle with the shallots.

Make Ahead: The recipe can be prepared through Step 3 and refrigerated for 2 days.

Serve with white rice.

Pressure Cooker Pandan Custard

1 cup unsweetened coconut milk
3 eggs
1/3 cup sweetener of choice
3-4 drops pandan extract
Green food coloring (optional)

Blend together the eggs, milk, sweetener and the pandan extract, and pour it into a 6-inch heatproof bowl. Cover with foil.

Place 2 cups of water into your liner, place a trivet in the liner, and place your bowl onto the trivet.

Cook at high pressure for 30 minutes and let it release pressure naturally. A knife inserted into the custard should come out clean.

Cool in refrigerator until the custard is set.

Ideas for Egg Lunches: Malaysian Curry

(Adapted for hard boiled eggs)

1/2 cup (125 ml) vegetable oil
3 star anise
1 cinnamon quill
4 whole cloves
10 curry leaves
1 large red onion, chopped
80 g (2/3 cup) Malaysian meat curry powder
400 ml coconut milk
lime halves (optional)

hard boiled eggs, for serving

Heat oil in a large saucepan over medium heat. Add star anise, cinnamon, cloves and the curry leaves, and cook, stirring, for 30 seconds or until fragrant.

Add onion and cook, stirring, for 3 minutes or until lightly browned. Stir in curry powder.

Add 60 ml coconut milk and stir to combine, then cover and cook for 1 minute.

Add remaining 340 ml coconut milk and 125 ml water, then stir to combine.

Cover again, bring to the boil, then reduce heat to low and simmer for 20 minutes or until thick.

Squeeze over the limes, then add them to the curry, if desired.

Ideas for Egg Lunches: Malaysian Sweet and Sour

(Adapted for hard boiled eggs)

1 onion (cut into rings and then cut into half)
1/2 red chili (sliced thinly)
1/2 stalk scallion (sliced diagonally)
1/8 teaspoon salt
1/8 teaspoon fish sauce (optional; if you don’t use fish sauce, add extra salt)
3 1/2 tablespoons sugar or to taste
3 tablespoons cooking oil
Tamarind pulp (the size of a small ping pong ball)
1 cup water

Hard boiled eggs for serving

In a small bowl, add one cup of water to the tamarind pulp and soak for 10 minutes. Squeeze the tamarind pulp to extract the juice. Use only the juice and discard the pulp.

Heat up your wok and add in the cooking oil.

Sauté the onions for 2-3 minutes until they turn slighly brown or aromatic

Lower the heat, add the tamarind juice and bring it to boil.
Add in sugar, salt, fish sauce, scallion and chili. Simmer for 1-2 minutes.

Serve hot.

Dry Fried Green Beans with Sambal Oelek

2 T neutral oil
1 lb green beans, whole, or Chinese long beans, cut into 4″ lengths
1 T chopped garlic
1 T chopped fresh ginger
1/4 C chopped scallions
1/2 t sambal oelek or Sambal
1 T soy sauce
1/2 t sugar
+ kosher salt

Heat 1 tablespoon of the oil in a wok over medium heat. After a minute (or as soon as the oil is getting to the oh shit this oil means business level of heat), add the green beans and stir-fry until they start to shrivel and turn brown, 8 minutes. Transfer to a plate.

Turn the heat up to high and add the remaining 1 tablespoon oil. Add the garlic, ginger, and scallions. Stir-fry for a few seconds until fragrant, then add the sambal. Add the green beans, soy sauce, and sugar. Toss until the beans are coated in sauce and heated through. Season to taste with salt and serve immediately.

Edamame with Miso Sambal

1 pound frozen edamame in their pods
2 tablespoons vegetable oil
4 garlic cloves, minced
4 tablespoons chili sauce, such as sambal
2 tablespoons red or white miso paste

Prepare the edamame according to the package instructions, or until just steamed through. Transfer the cooked edamame to a serving bowl.
In a small skillet, heat the vegetable oil over high heat. Add the garlic and chili sauce to the hot oil, and cook until combined and fragrant, 30 seconds. Add the miso and mix together for another minute.

Remove the skillet from the heat and pour the spicy miso mixture over the edamame. Toss to coat, and serve immediately.

Chicken Rendang

Sauce:
1/2 can good-quality coconut milk
2 tbsp. fresh lemongrass, finely chopped (can also be purchased frozen at Asian food stores)
1 onion, peeled and quartered
4 cloves garlic
1 thumb-size piece galangal (or ginger)
1 to 3 red chilies, depending on how hot you like your curry (de-seeded if less heat is desired), or 1/3 to 3/4 tsp. dry chili flakes
3/4 tbsp. tamarind paste
1 tbsp. brown sugar
2 tsp. dark soy sauce
1/4 cup fish sauce
1/2 tsp. turmeric
1 heaping tbsp. ground coriander
1 tbsp. ground cumin
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1 tsp. shrimp paste (available by the jar at Asian food stores), or add 1 tbsp. more fish sauce

For Dish:
1 lb. chicken pieces
2 whole star anise (available at Asian food stores), optional

For Garnish:
Fresh coriander (cilantro) leaves, optional

Place all sauce ingredients in a food processor. Process well to form a thick curry paste. If you don’t have a food processor, simply chop onion and herbs finely and combine with the coconut milk, spices, and other ingredients. These herbs and spices can also be ground together with a pestle and mortar.

Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chili or chili sauce. If too sour, add a little more brown sugar.
Place sauce in a wok or pot over medium-high heat. Add chicken pieces plus the whole star anise, if using, and stir well. Continue stirring occasionally as you bring to a boil. Then reduce heat to a simmer. Do not cover, as you want the sauce to reduce and become thicker.

Allow the curry to simmer, stirring occasionally, for up to 1 hour, or until chicken is cooked and tender. The sauce will reduce so that it is almost like a coating on the meat (plus there will be a little sauce leftover in the pan).

Serve directly from the wok with any extra sauce poured over. Garnish with a sprinkling of fresh coriander, if desired. Serve with Thai jasmine-scented rice or easy Thai coconut rice. This dish can also be served with flat bread.

Steamed Egg Pudding

120ml fresh milk
2 Tbs sugar
2 Tbs juice from grated old ginger
2 medium-sized eggs, beaten
Wolfberries and mint leaves to garnish

In a microwave, warm a bowl of fresh milk for about 20 seconds.

Stir sugar into the milk.

Add grated ginger juice and beaten eggs into the milk mixture. Mix well and strain the mixture.

Cover the bowl in plastic wrap.

Fill a third of a medium-sized pot with water and place the bowl of milk and egg mixture on a pot stand. Ensure the base of the bowl does not touch the water.

Bring the water to a boil before turning the heat down to medium.

Steam the milk and egg mixture for about 12 minutes. Lift the lid every four to five minutes to release steam.

Remove the bowl of steamed egg pudding carefully. To check if it is ready, shake the bowl slightly. The wobbly pudding should jiggle.

9. Garnish with wolfberries and mint leaves. Serve.

Serves one