Indochinese Chili Shrimp

Brining (30 mins, optional)
1 1/2 tbsp sugar
1/2 tsp salt preferably sea salt
1 cup water

For marination:
1/4 tsp pepper
1 tbsp corn flour
1 tbsp plain flour or maida (organic or unbleached)

For sauce:
1 1/2 tbsps oil for frying prawns
1 tbsp olive or sesame oil for sauce
1/2 cup capsicum cubed or bell pepper
1/4 cup Spring onions or ½ cup cubed onions layers seperated or as desired
1 tbsp garlic chopped
1 to 2 green chili slit
1 1/2 tbsps. Chilli sauce
1 to 1 1/2 tsp soya sauce (low salt)
1 to 1 1/2 tsp vinegar
1 tsp chili powder with 2 tbsps water or 1 tbsp chili paste
250 grams deveined prawns about 8 to 12 large
1/2 tsp pepper crushed
1/2 tsp sugar

Devein and clean the prawns well. Rinse them under running water.

Add sugar and salt to a bowl. Pour 1 cup of water. Stir well and add the prawns to this liquid.

Set aside for 30 mins, meanwhile proceed with other preparation.

Drain the water completely from the prawns and add corn flour, plain flour and pepper. Mix every thing well and set aside for 10 mins. This helps the excess moisture from the prawns to be released and make the flour moist.

Heat oil in a pan and fry the prawns on a medium heat. Gently flipping to and fro. Since they are brined the cooking time reduces to half. So they just get done under 3 mins, though it depends on the size of the prawns. The prawns swril and take a C shape when are done. Do not overcook they will turn hard and rubbery.

By then the flour coated over the prawns turn crisp. Set these aside to a absorbent tissue.

How to make chilli prawns:

Clear up the pan and add more oil. Saute garlic until fragrant. Add chilies, capsicum and onion cubes or spring onions. Sprinkle very little salt and sugar.
Saute on a high flame just for one to 2 mins until the bell peppers are half cooked yet retain their crunch.

Add chilli sauce, chilli paste, soya sauce, vinegar and pepper. You will also need to add 2 tbsps of water.

Mix and allow the sauces to bubble. Taste this and add more spice or sauce if you like.

Switch off the stove and add the prawns.

Toss well and add spring onion greens if you have in hand.

Serve chilli prawns immediately to enjoy the crust.

Japanese-Style Tuna Noodle Salad

FOR THE SALAD:
8 ounces dried udon noodles
1 to 2 tablespoons furikake or sesame seeds
10 to 12 ounces tuna in oil, drained
2 scallions, trimmed and thinly sliced

FOR THE DRESSING:
2 tablespoons sesame oil
2 tablespoons canola oil
2 tablespoons rice wine vinegar
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon sweet miso

Cook the noodles according to the package instructions.

Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.

In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.

Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.

Louisiana Barbecued Shrimp

1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon paprika
2 bay leaves, crushed
4 tablespoons (1/2 stick) butter
2 garlic cloves, minced
1/4 cup white wine
1/2 cup fish stock (or chicken stock)
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1 pound shell-on shrimp
2 tablespoons minced fresh parsley
Hot crusty French bread, for serving

In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.

In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.

Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minutes.

Sprinkle the shrimp with parsley and serve immediately from the skillet with hot French bread to soak up the sauce. Eat with your hands.

Nasi Lamak Medan (Coconut Milk Rice)

Coconut milk rice:
2 cups of uncooked jasmine rice – (washed several times and drained)
1 1/2 cups of coconut milk
1/4 cup of water
3 pandan leaves – (screwpine leaves-knotted)
1 stalk of lemon grass – (bruised and cut into 2-inch pieces)

Sambal chili :
5 shallots – (peeled and finely chopped)
1 Tbsp of grape seeds oil or oil of your choice
1/2 tsp of dried shrimp paste – (belacan)
1 cup sambal oelek
3 Tbsp of sugar – (add more if you want a bit sweeter)

Potatoes:
3 large potatoes – (peeled and diced)
4 oz raw medium shrimp – (peeled, deveined, and roughly chopped)
1 cup of dried red chili – (soaked in warm water until soft)
5 shallots – (peeled)
Small bunch of curry leaves
2 Tbsp of sugar or more to taste
Dash of salt to taste
Oil to deep fry the potatoes
Dried anchovies and peanuts:
1 Tbsp of oil
1/2 cup medium to large high-quality dried anchovies
1/2 cup dry roasted peanuts
Pinch of sugar

Garnish:
1 small cucumber – (washed and thinly sliced)

Cooking the rice:

If you have a rice cooker, life couldn’t be any easier, just put everything in the rice cooker (with exception of the screwpine leaves)and press the cook button, add the screwpine leaves about 10 minutes towards the end of cooking time. My mom actually taught me this little secret so that the screwpine leaves will release the right amount of flavor.

If you don’t own one, use a dutch oven. Bring the water and coconut milk to a boil and then add the rice. Lower the heat and simmer until the rice is almost cooked. Add the screwpine leaves in and stir for a bit. Cover with a lid and cook for another 10 minutes until the rice is cooked through and fluffy.

Making the chili sauce:

In a saucepan, heat up some oil. Saute the shallots until soft, about 1 minute. Add in the shrimp paste and saute for another minute, add in the sambal oelek and sugar. The chili sauce will turn slightly darker when the sugar caramelized. The chili sauce should be sweet and spicy.

Potatoes:

Ground the red chili and shallots into a coarse paste. Preheat the oil in a pot. Deep fry the potatoes until they are golden brown. Set aside.

In a large skillet, preheat about 2 Tbsp of oil. Saute the chili paste for about 5 minutes. Add in the shrimp and curry leaves and cook until the shrimp turn color, about 1 minute. Add in the fry potatoes and stir to mix everything. Make sure the chili sauce coats the potatoes. Add in sugar and salt. Have a taste, it should be more at a sweet side and lightly spicy.

Dried anchovies and peanuts:

Preheat a medium size pan with cooking oil. Add in the anchovies and fry until crispy, about 1 minute or so. Add in the peanuts and cook until the peanuts are lightly brown. Add in pinch of sugar. Turn off the heat and give it a good stir to mix everything. Remove from the heat.

When ready to serve:
Portion the rice on the plate. Place the sambal telur, potatoes, sambal, and few slices of cucumber on the side of the plate. Ready to go!

Steamed Mussels With ‘Nduja

For the Mussels:
1 tablespoon (15ml) extra-virgin olive oil
2 large shallots (3 ounces; 85g), thinly sliced
2 garlic cloves (10g), thinly sliced
Kosher salt
2 ounces (1/4 cup; 60g) ‘nduja (see note)
1 cup (240ml) dry white wine
2 pounds (900g) mussels, scrubbed and debearded (see note)
1/4 cup (15g) chopped fresh flat-leaf parsley leaves
1 tablespoon (15ml) lemon juice and 1 teaspoon (2g) finely grated zest from one lemon

For Serving:
1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted

In a large saucepan, heat oil over medium heat until shimmering. Add shallots and garlic, season lightly with salt, and cook, stirring frequently, until softened but not brown, 5 to 7 minutes.

Add ‘nduja and, using a wooden spoon, break it into pieces and stir vigorously to combine with shallots and garlic. Continue to cook, stirring frequently, until fat from ‘nduja separates and shallots and garlic are stained red and fully coated with ‘nduja, 3 to 5 minutes longer. Add wine, increase heat to high and bring to a boil.

Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. Cook just until all the mussels are open, 2 to 4 minutes. Remove from heat, and using tongs, quickly transfer mussels to a warmed heatproof serving bowl. Cover mussels with saucepan lid to keep warm. Add parsley, lemon juice, and zest to saucepan and stir to combine. Taste the liquid, and adjust seasoning with salt if needed.

For Serving: Remove lid from the serving bowl, and pour contents of saucepan over mussels. Serve immediately, passing toasted bread at the table along with a large empty bowl for collecting spent mussel shells.

Stir-Fry Sauce for Any Meat and Vegetable

1 1/2 cups chicken stock (or vegetable or mushroom stock; 350ml)
1 tablespoon Shaoxing wine
1 tablespoon brown sugar (or granulated sugar)
2 teaspoons sesame oil
1/4 cup soy sauce (can sub gluten-free soy sauce or tamari)
1 1/2 tablespoons dark soy sauce
2 tablespoons oyster sauce (or vegetarian or gluten-free oyster sauce)
1/4 teaspoon white pepper
1/4 teaspoon salt

In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.

This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish.

Makes enough sauce for about 3 dishes. Nutrition info is for one out of twelve servings of sauce, assuming that there are 4 servings per dish

HOW TO USE THIS STIR-FRY SAUCE:

1. MARINATE YOUR PROTEIN:

Marinate 12 ounces of sliced beef, chicken or pork with:

2 tablespoons water
A pinch or more of baking soda (for beef only)
1 tablespoon oyster sauce
1 teaspoon vegetable oil
1 teaspoon cornstarch

2. PREPARE AROMATICS:

Mince 3 cloves of garlic, grate a teaspoon of ginger, and perhaps slice 1 or 2 scallions into 2-inch lengths.

3. SLICE VEGETABLES:

Prepare the vegetables ahead of time, slicing celery, carrots, bell peppers, snow peas, onions, mushrooms, zucchini, eggplant, and/or broccoli. Use whatever you like and make sure to cut the vegetables small/thinly enough so that they’ll cook quickly (i.e. a couple of minutes).

4. PREPARE YOUR THICKENER:

2 tablespoons water mixed with 2 tablespoons cornstarch.

5. SEAR MEAT:

Add 2 tablespoons of vegetable oil to your hot wok (it should be almost smoking). Add the meat, sear on both sides, and set aside.

HOW TO USE THIS STIR-FRY SAUCE:

1. MARINATE YOUR PROTEIN:

Marinate 12 ounces of sliced beef, chicken or pork with:

2 tablespoons water
A pinch or more of baking soda (for beef only)
1 tablespoon oyster sauce
1 teaspoon vegetable oil
1 teaspoon cornstarch
2. PREPARE AROMATICS:

I like to cut my aromatics fresh, so I will mince 3 cloves of garlic, grate a teaspoon of ginger, and perhaps slice 1 or 2 scallions into 2-inch lengths if I have some.

3. SLICE VEGETABLES:

I’ll prepare the vegetables ahead of time, slicing celery, carrots, bell peppers, snow peas, onions, mushrooms, zucchini, eggplant, and/or broccoli. Use whatever you like and make sure to cut the vegetables small/thinly enough so that they’ll cook quickly (i.e. a couple of minutes).

4. PREPARE YOUR THICKENER:

2 tablespoons water mixed with 2 tablespoons cornstarch.

5. SEAR MEAT:

Add 2 tablespoons of vegetable oil to your hot wok (it should be almost smoking). Add the meat, sear on both sides, and set aside.

Searing Meat in Wok, thewoksoflife.com

6. ASSEMBLE STIR-FRY

Add another tablespoon of oil and add the garlic and ginger. (If you also sliced scallions, you can add the white parts of the scallion at this stage.)

After a few seconds, add the vegetables and stir fry for 1 minute or until just softened.

Add about 2/3 cup of stir fry sauce (more or less depending on how much sauce you like), and heat until simmering.

And add in the seared meat.

Bring to a boil and stir in the cornstarch slurry until the sauce is thick enough to coat a spoon (you may need a little more or a little less cornstarch slurry depending on how much sauce you added and how high your heat is). Add the green parts of your scallions (if using), and cook for another 15 to 20 seconds.

Serve over rice.

Pasta with Seared Scallops and Cherry Tomatoes

Kosher salt
1 pound linguine fini or other long, thin pasta
1 pound large sea scallops, patted dry
Black pepper
4 tablespoons olive oil, plus more for drizzling
2 shallots, thinly sliced into rings
1 1/4 pounds Sun Gold, cherry or grape tomatoes
2 garlic cloves, thinly sliced
Pinch of red-pepper flakes (optional)
1 1/2 cups roughly chopped mixed herbs, such as tarragon, mint, parsley and chives, plus more for serving

Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 1/2 cups pasta cooking water, then drain pasta.

Season the scallops well on both sides with salt and pepper. Heat a 12-inch skillet over high until very hot, 2 to 3 minutes. Add 2 tablespoons olive oil. When it shimmers, add the scallops (working in batches to avoid crowding the pan, if necessary) and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side. Transfer to a plate and cover to keep warm while you make the sauce.

Wipe out the skillet and heat the remaining 2 tablespoons olive oil over medium. Add the shallots and cook until they begin to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they start to burst, 5 to 7 minutes. Add about 1/3 cup reserved pasta water and press the tomatoes gently with the back of a spatula or wooden spoon to get them nice and jammy. Stir in the garlic and red-pepper flakes, if using, and cook, allowing the sauce to simmer, 1 to 2 minutes. Season with salt and pepper.

Add the pasta, 1 ½ cups herbs and ¼ cup reserved pasta water and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs and a drizzle of olive oil, if desired.

New Orleans-Style Barbecued Shrimp

Shrimp
Diced shallots
Butter
Worcestershire sauce
Thyme
Paprika
Cayenne
Cream
Salt
Black pepper

Rice, green beans, and crusty bread for serving

Crank the oven to 450 degrees and make a sauce on the stovetop: diced shallots sautéed in butter, a healthy quarter-cup or so of Worcestershire, a little thyme, paprika and cayenne, some salt and then a whole lot more butter, cut into the pan a knob at a time and whisked into velvet.

Add to that a splash of cream and a few more healthy cranks of black pepper.

Roast the shrimp on a greased pan in the oven under a shower of salt and yet more pepper, and serve it on a warm platter with the sauce spooned over the top. Rice, green beans and plenty of good, crusty bread for mopping up make it an ambrosial meal.

Roasted Fish with Soy, Ginger, and Scallions

White fish fillets
Soy sauce
Rice wine
Lots of grated ginger
Lots of chopped scallions
Chopped garlic (optional)
Sesame or chili oil (optional)

Rice and greens for serving

Buy a few fillets of the white-fleshed fish you like best, then put a sheet pan in a 425-degree oven and let it get hot.

Make a sauce in a small bowl: a few tablespoons of soy sauce for each one of rice wine or sherry, and a heap of minced or grated ginger, and plenty of thinly sliced scallions. You could put some garlic in there, if you like, and a dash of hot chile oil or sesame oil.

Salt and pepper the fish, then pull the hot sheet pan out of the oven and get some neutral oil on it. Add the fish to the hot pan carefully, put it in the oven and roast for a minute or so, then paint the sauce onto the fillets and cook for a minute or so longer, until the fish has just cooked through.

Serve with rice and greens.

Shrimp Creole

2 tablespoons unsalted butter
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
2 celery stalks, chopped
5 garlic cloves, finely chopped
1 1/4 cups chicken stock or canned chicken broth
4 teaspoons Creole Seafood Seasoning or more to taste, divided
1 teaspoon hot paprika
1/8 teaspoon cayenne pepper
4 fresh bay leaves
2 cups coarsely chopped tomatoes
3 scallions, chopped
1 tablespoon Worcestershire sauce
1 teaspoon Louisiana-style hot sauce (such as Crystal)
1/2 teaspoon kosher salt
2 tablespoons vegetable oil
1 1/2 pounds peeled and deveined raw medium shrimp

Melt butter in a large skillet over medium-high. Add onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until vegetables are softened but not browned, 5 to 7 minutes.

Add chicken stock, 2 teaspoons Creole seasoning, paprika, cayenne, and bay leaves. Bring to a boil over high; reduce heat to medium, and simmer until slightly reduced, about 5 minutes. Stir in tomatoes, and cook, stirring occasionally, until slightly thickened, about 10 minutes.

Stir in scallions, Worcestershire sauce, hot sauce, and salt; cook, stirring often, until thick but still a little saucy, about 10 minutes. Set aside Creole sauce.

Heat oil in a large skillet over medium-high; swirl to coat. Add shrimp; sprinkle with remaining 2 teaspoons Creole seasoning (or to taste), and cook, stirring often, until slightly pink, about 1 minute.

Add Creole sauce to shrimp; cook, stirring, until shrimp are pink, cooked through, and coated in sauce, 3 to 4 minutes.

Sicilian Swordfish

2 tablespoons fresh lemon juice
2 teaspoons table salt
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 pounds swordfish steaks, cut 1/2 inch thick

Light a grill or preheat the broiler. In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.

Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, 6 to 7 minutes. Transfer the fish to a platter. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish. Serve at once.

Poached Chicken with Ginger Scallion Sauce

For the chicken:
5 chicken drumsticks (or 4 chicken thighs––organic, kosher, or free-range chicken preferred; see note below about using breasts)
3 slices ginger
1 scallion

For the sauce:
3 tablespoons vegetable oil
3 scallions (white and green separated, with the green parts chopped)
2 tablespoons light soy sauce
1/2 teaspoon sugar
1/2 cup water (the water you cooked the chicken in)
15 grams ginger (about 1 1/2 tablespoons, minced)

In a medium pot, bring about 4 cups water to a boil along with 3 slices ginger and 1 scallion. Lower the chicken into the pot, and bring to a boil again. Reduce the heat to low, cover, and simmer for 10 minutes. The heat level should be just high enough so the water is moving, without any big bubbles or rolling water.
After 10 minutes, turn off the heat, leave the lid on and let the chicken continue cooking in the warm pot for another 15 minutes.

If you use boneless, skinless chicken breast, you can reduce the cooking time to 5 minutes, but still keep the chicken in the pot for 15 minutes after turning off the heat. To test if the chicken is cooked, pierce the thickest part of the chicken to make sure the juices run clear.

Remove the chicken from the pot and place in ice water for 5 minutes to stop the cooking process and firm up the meat. Shred the meat onto a serving plate.
To make the sauce, heat 3 tablespoons oil in a saucepan over medium/low heat, and cook the scallion whites until crisp and lightly brown. Remove and place the scallion whites on top of the shredded chicken. Add 2 tablespoons light soy sauce, 1/2 teaspoon sugar and 1/2 cup of the water you used to cook the chicken to the remaining oil in the pan. Stir and bring it to boil. Add in the ginger and chopped scallion greens. Taste for seasoning and add more soy sauce or salt if desired. Bring to a boil again and pour it over the chicken.

Cantonese Steamed Fish with Ginger-Scallion Sauce

2 scallions
2 tablespoons ginger (julienned)
1 small bunch cilantro
1 1/2 tablespoons light soy sauce (or seasoned soy sauce)
1/8 teaspoon salt
1/8 teaspoon sugar
2 tablespoons water
1 medium tilapia, grey sole, flounder or fluke filet
2 tablespoons oil

Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well. Combine the soy sauce, salt, sugar and water into a small bowl and mix well.

Prepare your setup. If you do not have a steamer, what also works is a wok or large saucepan or pot with a cover and small a round metal elevated rack you can put the plate on.

Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Carefully place your plate with the fish on the rack. Cover and steam for about 10 minutes. You can check it for doneness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done!

Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the fish to a nice serving plate. Spread the cilantro and about one third of the scallion (use the green portions), directly onto the steamed fish.

Heat a small saucepan to medium to high heat and add 2 tbsp of canola oil. Add the ginger and let it brown lightly, about a minute. Then add the rest of the scallions. The mixture should be giving a good sizzle right about now…

Next, add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted – about 30 seconds. Take it off the heat and spoon the entire mixture over the fish. Serve immediately!

Scallops with Blood Orange, Fennel and Pistachios

2 small fennel bulbs—halved, cored and very thinly shaved on a mandoline
2 blood oranges
6 tablespoons fresh blood orange juice
3/4 cup extra-virgin olive oil
Salt
Freshly ground pepper
10 large sea scallops
1 teaspoon fennel pollen
2 tablespoons unsalted butter
2 tablespoons brined capers, drained and patted dry
1/4 cup sliced green olives
1/4 cup unsalted roasted pistachios, coarsely chopped

In a large bowl, soak the fennel in ice water. Peel the blood oranges with a sharp knife, being sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.

In a medium bowl, whisk the 6 tablespoons of blood orange juice with 1/4 cup of the olive oil and season with salt and pepper. Drain the fennel and pat dry. Add it to the dressing and toss to coat. Mound the salad on 10 plates.

In a large skillet, heat the remaining 1/2 cup of oil until shimmering. Season the scallops with salt and pepper and rub with the fennel pollen. Add the scallops to the skillet and cook over high heat until browned on the bottom, about 3 minutes. Add the butter and capers to the skillet. Turn the scallops over and cook just until white throughout, 2 minutes longer. Set the scallops on the fennel salad.

Cook the capers, basting them with the fat in the pan, until browned and crisp, 2 minutes. Scatter the capers, olives, pistachios and orange sections all around and serve.

Sambalado (Sambal Balado – Indonesian Chili Sauce)

While typical sambal is usually served as a condiment on the side, Balado is usually cooked with other food to make Sambal Terong Balado (Eggplant Balado), Telur Balado (Egg Balado), Ayam Balado (Chicken Balado), Udang Balado (Shrimp Balado), Squid Balado (Cumi Balado), Dendeng Balado (usually made with Beef), Kentang Balado (Potato Balado), etc. You get the idea! Pretty much anything!

Ingredients to grind:
100 gr shallots or purple onion
200 gr large red chili or use premade garlic sambal chili
2 cloves garlic

Other ingredients:
1 large tomato
1 Tbsp cooking oil
3 kaffir lime leaves optional
Juice of 1 lime
1 tsp sugar

Place shallots, chili (if using fresh chili), and garlic in a food processor and finely chopped them

Preheat a skillet with cooking oil. Add the ingredients you chopped above (if using premade garlic sambal chili, don’t add just yet) and stir fry until fragrant, about 3 minutes.

Add the premade garlic sambal chili (if not using fresh chili) and stir fry for another minute.

Add tomato pieces and kaffir lime leaves (if using). Continue to cook until the tomatoes are wilted and softened. Squeeze in lime juice and sugar. Stir to mix. If you are preparing a balado dish, this is the point you add them in and toss with the balado sauce, otherwise, remove from the heat and serve as a condiment to your meal.

TO MAKE A BALADO DISH: If you are preparing a balado dish, this is the point you add your other cooked ingredient in and toss with the balado sauce, otherwise, remove from the heat and serve as a condiment to your meal.

Storage:

REFRIGERATOR: Sambal can be stored in an air-tight glass jar for up to one week in the refrigerator.

FREEZER: For longer storage, portion the sambal into smaller portion and freeze them. They can be kept frozen for up to 3 months.

Pineapple Fried Rice with Shrimp

8 ounces shrimp (225g, peeled, deveined, rinsed, and pat dry)
1 cup onion (150g, diced)
1/2 cup carrot (75g, diced)
4 ounces ham (or Chinese sausage; 115g, finely diced)
6 cups cooked rice (about 900g)
2/3 cup peas (100g)
1 cup pineapple (diced into 1/2-inch pieces)
1 scallion (chopped)
2 eggs (beaten)
1/4 teaspoon salt (more to taste)
1/2 teaspoon Shaoxing wine (plus 1 tablespoon, divided)
4 tablespoons vegetable oil (divided)
1 tablespoon fish sauce
1 tablespoon light soy sauce (or Thai thin soy sauce)
1/2 teaspoon ground white pepper
1 1/2 teaspoons sesame oil

First, prepare the shrimp, onion, carrot, ham/mChinese sausage, rice, peas, pineapple, and scallions. If using fresh pineapple, remember to trim away the pineapple core. If using canned pineapple, rinse away any syrup and pat dry with a clean kitchen towel.

Beat 2 eggs with ¼ teaspoon salt and ½ teaspoon Shaoxing wine. Heat your wok over medium heat until lightly smoking. Add 1 tablespoon oil, and scramble the eggs for 1 minute—until just cooked. Turn off the heat, break the egg into small pieces, transfer to a dish, and set aside.

Heat another 1 tablespoon of oil over medium heat. Cook the shrimp until they turn pink, about 1 minute. Remove from the wok and set aside.

Heat the last 2 tablespoons of oil over medium heat. Cook the onion until translucent. Add the diced carrots and ham, and cook until the carrots are no longer crunchy. Add the rice and 1 tablespoon Shaoxing wine. The steam from the wine will loosen the rice chunks!

Stir-fry everything together well, and add in the peas, 1 tablespoon fish sauce, 1 tablespoon light soy sauce, ½ teaspoon ground white pepper, 1 teaspoon sesame oil, the scrambled egg, and the cooked shrimp. Stir-fry everything together for a few minutes.

Finally, add the pineapple and scallions. Mix everything again for a minute or two. To crisp and warm the rice through, you can use your wok spatula to spread the rice in a single layer around the surface area of the wok, making use of all the heat and letting any excess liquid evaporate.

Salt to taste, and serve immediately!

Thai Pineapple Fried Rice (Khao Pad Sapparod)

1 large pineapple
3 Tbsp cooking oil divided
4 cups cooked jasmine rice (best is leftover rice)
1 lb large shrimp (peeled and deveined)
1 large onion (peeled and diced)
3 large eggs
1/3 cup golden raisins
1/2 cup roasted peanuts

Seasonings:
1 Tbsp shrimp paste
1 Tbsp curry powder
1 Tbsp soy sauce
1 Tbsp fish sauce or more to taste
2 tsp sugar
1/4 tsp salt

Garnishes:
3 stalks green onion (finely chopped)
Fried shallots crisp

Prepare the pineapple:
Cut the pineapple into half lengthwise. Scoop out the meat on each half of the pineapple. Cut the meat into 1-inch cubes. You’ll only need 1 cup of the pineapple cubes (drain off extra juice). Keep the rest for other use. Empty the juice that’s left on the shell and set aside to place your finished dish into the pineapple shells later.

This step is totally optional. Put the pineapple shells in the oven at 350 F and bake it for 30 minutes to dry it up.

Cooking the fried rice:
Preheat a wok or large skillet. When the wok is hot, add 1 Tbsp of oil. Add the shrimp and stir fry quickly until pink and cooked through, about 2 minutes or so. Dish out and set aside.

In the same wok, add the rest of the cooking oil. Crack in the eggs and break the yolk a little bit and then let it cook for about 10 seconds without stirring. When the eggs are half cooked, add chopped onion and stir fry for another 10 seconds. Add the rice follow by seasonings. Stir fry to mix everything.

Add the pineapple cubes, raisins, and roasted peanuts and stir again to mix everything. Have a taste and add more fish sauce if needed. Finally, garnish with green onion, give it one last stir and dish out into the pineapple shells. Garnish with some fried shallots crisp. Serve immediately.

Mee Goreng Jawa

500 gr Yellow egg noodles you can use instant noodles, ramen noodles, angel hair pasta, spaghetti pasta
3 large eggs
3 Tbsp cooking oil divided
1 leek optional, cut into 1-inch length and wash thoroughly
150 gr large shrimp peeled and deveined. You can use meat like chicken, pork, beef
2 cups shredded cabbage
1/4 cup water
1 large tomato quartered and seeded

Seasonings:
3 Tbsp kecap manis
3 Tbsp soy sauce and more to taste
2 Tbsp sambal oelek optional, more if you want it spicier
1/2 tsp ground white pepper
Aromatics to grind/chop in food processor:
4 shallots
4 cloves garlic
5 candlenuts or sub with macademia nuts

Garnish:
Fried shallots crisp (bawang goreng)

If using dried egg noodles, cook according to direction. I suggest to undercook it because we will be stir frying it later
Place the shallots, garlic and candlenuts in food processor and process into a paste.

Preheat a wok or a large pan. Add 1 Tbsp of oil. Add in shrimp or uncooked meat (like chicken for example) pieces and stir fry until the shrimp or meat is cooked through. Dish out and set aside.

Add another 1 Tbsp of oil. Crack in 3 eggs. Let them cook for about 10 seconds and then scramble the eggs into large chunks. Dish out and set aside Add the rest of the cooking oil. Add in the ground shallots, garlic, and candlenuts you prepared earlier. Saute until they are brown and really fragrant, around 5 minutes. Add the leeks (if using) and saute until they are limp and soft.

Add shredded cabbage and saute for about 1 minute. Add 1/4 cup of water to help soften the cabbage, cook for another 3 minutes. Add carrots and tomatoes and stir fry for another minute. If you are using leftover cooked meat (like shredded chicken for example), add it at this stage.

Add the noodles, shrimp, and eggs back into the wok/pan followed by seasonings. Mix well to make sure the sauce is coating the noodles and everything else add more if needed. Adjust taste by adding more kecap manis and/or soy sauce to your taste.

Garnish with bawang goreng and serve immediately

Tomato-Poached Fish With Chile Oil and Herbs

1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 small shallot, thinly sliced into rings
1 teaspoon red-pepper flakes
1 pound small, sweet tomatoes, halved
Kosher salt and black pepper
1 teaspoon fish sauce (optional)
1 1/4 pounds fluke, halibut or cod, cut into 4 equal pieces
1 cup cilantro, tender leaves and stems
1/2 cup mint, tender leaves and stems
Limes, halved, for serving
Tortillas, toast or rice, for serving (optional)

Heat olive oil in a large skillet (use one with a lid) over medium-high heat.

Add garlic and shallots and cook, swirling the skillet constantly until they are starting to toast and turn light golden brown, 2 minutes or so.

Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.

Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce (if using) and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.

Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.

Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).

To serve, transfer fish and brothy tomatoes to a large shallow bowl (or divide among four bowls).

Drizzle with reserved bowl of chile oil, more olive oil and the crispy shallots and garlic.

Top with cilantro and mint, and serve with limes for squeezing over the top.

Serve with tortillas, toast or rice, if you like.

Basic Stir-Fry Sauce

1 1/2 cups chicken stock
1 tablespoon Shaoxing wine
1 tablespoon brown sugar (or granulated sugar)
2 teaspoons sesame oil
1/4 cup soy sauce
1 1/2 tablespoons dark soy sauce
2 tablespoons oyster sauce
1/4 teaspoon white pepper
1/4 teaspoon salt
In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.

This sauce should keep for a few weeks in the fridge.

To use:

MARINATE YOUR PROTEIN

Marinate 12 ounces of sliced beef, chicken or pork with:

2 tablespoons water
A pinch or more of baking soda (for beef only)
1 tablespoon oyster sauce
1 teaspoon vegetable oil
1 teaspoon cornstarch

PREPARE AROMATICS

Mince 3 cloves of garlic, grate a teaspoon of ginger, and perhaps slice 1 or 2 scallions into 2-inch lengths.

SLICE VEGETABLES

Prepare the vegetables ahead of time, slicing celery, carrots, bell peppers, snow peas, onions, mushrooms, zucchini, eggplant, and/or broccoli. Use whatever you like and make sure to cut the vegetables small/thinly enough so that they’ll cook quickly (i.e. a couple of minutes).

PREPARE YOUR THICKENER

2 tablespoons water mixed with 2 tablespoons cornstarch.

SEAR MEAT

Add 2 tablespoons of vegetable oil to your hot wok (it should be almost smoking). Add the meat, sear on both sides, and set aside.

ASSEMBLE STIR-FRY

Add another tablespoon of oil and add the garlic and ginger. (If you also sliced scallions, you can add the white parts of the scallion at this stage.)

After a few seconds, add the vegetables and stir fry for 1 minute or until just softened.

And add in the seared meat.

Bring to a boil and stir in the cornstarch slurry until the sauce is thick enough to coat a spoon (you may need a little more or a little less cornstarch slurry depending on how much sauce you added and how high your heat is). Add the green parts of your scallions (if using), and cook for another 15 to 20 seconds.

Serve over rice.