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Vietnamese Spring Roll with Wagyu Beef

Posted on by editor
22
Jul

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Vietnamese Spring Roll with Wagyu Beef

by Groxers

These Vietnamese Spring Rolls with Wagyu Beef are a refreshing appetizer for an Asian-inspired meal. Made with a chock-full of fresh vegetables and herbs, Vietnamese Spring Rolls are great for a healthier alternative to deep-fried spring rolls! This recipe by GroXers comes with a special treat – the addition of succulent Joshu Wagyu beef will definitely add an explosion of flavor and juices to these delicious spring rolls. Enjoy!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 45 mins Serves : 10

INGREDIENTS:

  • 200g Joshu Wagyu beef striploin
  • 75g Rice Vermicelli, uncooked
  • 10pcs Vietnamese Rice Paper Sheet
  • 2 tbsp fresh Thai Basil, chopped
  • 4 tbsp fresh Mint Leaves, chopped
  • 4 tbsp fresh Cilantro or Chinese Parsley (optional)
  • 4 Butterhead Lettuce Leaves, shredded
  • 1 small Carrot, halved & cut into thin strips
  • Cornish Sea Salt Co Sea Salt Flakes and Ground Black Pepper for seasoning
  • Dipping Sauce 1 
    • 4 tbsp Lee Kum Kee Hoisin Sauce
    • 2 tsp Peanuts, finely chopped

    Dipping Sauce 2

    • 4½ Fish Sauce
    • 80ml Water
    • 3 tbsp fresh Lime Juice
    • 1½ clove Garlic, peeled and minced
    • 2½ tbsp Whtie Sugar

    1 tsp Lee Kum Kee Chili Garlic Sauce

DIRECTIONS:

  1. Season beef lightly with salt and pepper. Sear beef over high heat on both sides for 2 min each or until beef is cooked through. After cooling for 15min, slice into 20 strips and set aside.
  2. While beef is resting, cook the rice vermicelli according to package instructions. Ensure that texture is al dente. Drain, rinse with cold water and set aside.
  3. Assemble the spring rolls, mix the dipping sauces in separate bowls and serve.

    Assembling the spring rolls

  4. Dip a rice paper sheet in a large bowl of warm water for 1 second to soften. Lay it on a clean kitchen cloth to absorb excess water and transfer to a flat clean working surface.

  5. About 1 inch below the centre of the sheet, place a handful of ingredients (vermicelli, herbs, vegetables, 2 strips of beef) in a row, leaving about 2 inches uncovered on the left and right sides.

  6. Fold in the bottom flap to cover the ingredients followed by the left and right flaps, and tightly roll the sheet.

  7. Repeat steps 1 – 3 to make the rest of the spring rolls.

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Durian Sago Kueh

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22
Jul

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Durian Sago Kueh

by Julie Yee

If you are a durian and kueh lover, these will the perfect nonya kueh for you! It is sweet and soft with a hint of durian, it tastes even better with desiccated coconut!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins Serves : 16

INGREDIENTS:

  • 100g Sugar
  • 130g Coconut Milk
  • 150g Sago
  • 50g White Grated Coconut (topping)
  • 20g Wheat Starch
  • 250g Durian Flesh
  • 250g White Grated Coconut
  • ½ tsp Salt

DIRECTIONS:

  1. Boil sugar and coconut milk in a saucepan and turn off the fire.
  2. Pour in the drained sago into the pot and mix well immediately.
  3. Add in white grated coconut (50g), wheat starch, durian flesh into the pot and mix well immediately.
  4. Pour into 10″ tray and steam for 40 mins.
  5. Coat with white desiccated coconut.
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Home Cooked Azuki with Green Tea Ice Cream

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22
Jul

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Home Cooked Azuki with Green Tea Ice Cream

by Eric Low

The perfect pairing of Azuki Beans and Green Tea Ice Cream makes the ultimate dessert. 

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 10

INGREDIENTS:

  • Red Beans, soaked in water or overnight preferably
  • Water
  • 700ml Baking Powder
  • ½ tsp Yuzu Marmalade or Orange Jam
  • ½ tsp Sugar to taste
  • Green Tea Ice Cream

DIRECTIONS:

  1. Place red beans in pressure cooker. Add water and baking powder. Cover and cook for 20minutes. Check the beans, cook for another 10mins if needed.
  2. Add sugar to taste, cook the beans uncovered until thick and jam like. Add the orange jam and mix well.
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Fried Cashew Nut Chicken

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22
Jul

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Fried Cashew Nut Chicken

by Julie Yee

Enjoy this spicy, Thai style chicken dish with cashew nuts that taste amazing over rice!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • 2 thick slices of Boneless Chicken
  • 1/2 cup Plain Flour
  • 1/2 cup Rice Flour
  • 1 tbsp Garlic (Chopped)
  • 1/2 cup Onions (Thick Slices)
  • 1/2 cup Cashew Nuts (Baked)
  • 3 Dried Chilies (Cut into 2cm long)
  • 1/cup Mushroom (Thick Slices)
  • 4 pcs Baby Corn (Cut into 2cm long)
  • 1/2 tbsp Fish Sauce
  • 2 tbsp Oyster Sauce
  • 1/2 tbsp Corn Flour + 1/4 cup Water

DIRECTIONS:

  1. Mix plain flour with rice flour. Coat the chicken pcs.
  2. Fry chicken till just cooked.
  3. Put 4 tablespoon oil and fry garlic and onions.
  4. Add in the dried red chilies, chicken, corn and mushroom.
  5. Add in seasonings and in corn starch water.
  6. Fry till thick and add in the cashew nuts. Turn off the fire.
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Flower Sushi Art Roll

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22
Jul

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Flower Sushi Art Roll

by Trish Yee

Learn how to create this beautiful Flower Sushi Art Roll using Chef Trish Yee’s recipe! These sushi rolls are not only lovely to look at – you can add in your own filling and ingredients to make it even tastier!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 0 mins Ready in : 40 mins Serves : 2

INGREDIENTS:

  • 250g Sushi Rice
  • 20g Oboro (pink-coloured fish flakes)
  • 10cm Cheese Stick

DIRECTIONS:

  1. Divide the 250g sushi rice into 2 portions – 1 portion is to be mixed with the oboro to make the pink rice sushi.
  2. Divide the pink rice into 5 equal rice balls.
  3. Spread each rice ball evenly on a piece of nori and shape into a cylinder.
  4. Lift the sushi mat on your left hand and place 3 rolls downwards, then place the cheese stick and the remaining 2 rolls on top.
  5. Wrap up and form the flower shape.
  6. Using 1 and ½ sheet of nori, connect both sheets with small grains of rice. Leaving 4 fingers width of nori empty, spread the sushi rice evenly.
  7. Place the flower-shaped sushi roll onto the centre of the white sushi rice.
  8. Pick up with your left hand and roll up from both ends.
  9. If there is some space on top of the flower, add some rice to close the gap.
  10. Slice into 4 equal pieces.
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Chaozhou Yam Cake with Chef Eric’s Special Sauce & Condiments

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22
Jul

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Chaozhou Yam Cake with Chef Eric’s Special Sauce & Condiments

by Eric Low

Learn to prepare Chef Eric Low’s version of Chaozhou Yam Cake! His twist? A medley of his special sauce and condiments that will leave you wanting more! 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 50 mins Ready in : 70 mins Serves : 6(~1.5kg)

INGREDIENTS:

  • For the Yam Cake 
    • 300g Rice flour
    • 50g Corn starch
    • 250g Thai Yam, shredded or diced
    • 25L Water
    • 1 tbsp Sugar
    • 1 tsp Salt
    • 1 tsp Five spice powder
    • 1 tbsp Alkaline water

    For the Topping

    • 4 tbsp Oil
    • 70g Dried shiitake mushrooms, soaked and diced
    • 250g Dried chinese sausage, diced
    • 4 stalks Spring onions, finely diced
    • 4 tbsp Crispy fried shallots
    • 100g Dried shrimp flakes (Hay Beo), fried toasted sesame seeds

    For the Penang-Style Yam Cake Sauce

    • 2 tbsp Sesame paste or peanut butter
    • 200ml Hot water
    • 300g Sweet bean paste (for Chee Cheong Fun)
    • 4 tbsp Sesame oil
    • 2 tbsp Penang shrimp paste (Hae Ko)

DIRECTIONS:

  1. In a large mixing bowl, combine rice and cornstarch together. Pour in water and adjust taste with sugar, salt and five spice powders. Mix in the alkaline water.
  2. Bring the starch mixture to boil and transfer to steaming mould. Steam for 45minutes till cooked. Allow yam cake to cool down slightly before cutting up to serving sizes.
  3. Heat oil and sauté mushrooms and Chinese sausages till fragrant. Spoon over yam cake and sprinkle on with the mixture of fried shallots, crispy shrimp flakes and sesame seeds. Serve with Penang style yam cake sauce on the side.
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Hainanese Steamed Chicken

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22
Jul

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Hainanese Steamed Chicken

by Julie Yee

Ever tried a moist and flavourful Hainanese Steamed Chicken You can now make this popular dish at home with Chef Julie’s recipe! 

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 5 mins Cook : 40 mins Ready in : 65 mins Serves : 4

INGREDIENTS:

  • 1 no. Chicken
  • Few slices of Ginger
  • Few cloves of Garlic
  • 2 pcs Pandan Leaf
  • 1 tsp Salt
  • 1 tsp Sugar/MSG

DIRECTIONS:

  1. Wash chicken and stuff all ingredients in the stomach. Rub salt evenly.

    Steaming Instructions

  2. Whole Chicken XL size – Estimate 45mins steaming and off fire covered for 15mins.

  3. Whole Chicken M size – Estimate 35mins steaming and off fire covered 15mins.

  4. Use the chopstick to test the thigh & drum area to check- if liquid is clear means chicken is cooked.

  5. Rub a bit of sesame oil and Soya Sauce while chicken is hot. Serve chicken rice with chilli sauce and premium thick chicken rice dark sauce.

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Nine Layer Rainbow Lapis

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22
Jul

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Nine Layer Rainbow Lapis

by Julie Yee

These colourful steamed Rainbow Lapis is what we grew up with. You can now make this perennial favourite at home with the recipe shared by Chef Julie Yee!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 6

INGREDIENTS:

  • 40g Rice Flour
  • 190g Tapioca Flour
  • 400g Coconut Milk
  • ½ tsp Salt
  • 160g Coconut Milk
  • 160g Sugar
  • 6 no. Pandan leaves

DIRECTIONS:

  1. Mix rice flour, tapioca flour, 400g coconut milk and ½ tsp salt in a big bowl and whisk to combine. (Group )
  2. Place pandan leaves, sugar and 160g coconut milk in a saucepan and cook till sugar has melted.
  3. Pour the hot mixture into Group 1.
  4. Divide the portion into 4 portions.
  5. Add the desired colourings to the other 3 portions.
  6. Line 8” square tray with grease proof paper.
  7. Scoop 1 ladle & steam for 5mins. Pour the 2nd layer immediately & steam for another 5 mins.
  8. For the last layer, add in the red portion & steam for about 20 mins.
  9. *White > Blue > Green > Violet > White > Blue > Green > Violet > Red

     

     

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Thai Fish Cake

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22
Jul

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Thai Fish Cake

by Julie Yee

With a kick of Thai Chili Dipping Sauce, these authentic, flavourful Thai Fish Cakes make a quick and yummy meal!

Cuisine : Asian Course : Appetiser Skill Level : Novice
Prep : 25 mins Cook : 5 mins Ready in : 30 mins Serves : 2

INGREDIENTS:

  • 300g Fish Meat
  • 3 Kaffir Lime Leaf
  • 1 tbsp Red Curry Paste
  • 1 teasp Fish Sauce
  • 1 teasp Sugar
  • 1 tbsp Corn Flour
  • 1 Long Bean
  • 1 Egg
  • 1/2 cup Thai Chili Sauce (Thai Chili Dipping Sauce)
  • 1 tbsp Chopped Garlic (Thai Chili Dipping Sauce)
  • 1 stalk Chopped Parsley (Thai Chili Dipping Sauce)
  • 1 tbsp White Vinegar (Thai Chili Dipping Sauce)

DIRECTIONS:

  1. Cut long beans into thin cross-sectional pieces.
  2. Slice the Kaffir leaves finely.
  3. Chop the fish meat finely.
  4. Mix all ingredients together with hands and slap few times against the bowl.
  5. Use wet hands and spoon 2 tbsp of mixture and shape into patties.
  6. Deep fry till golden brown.
  7. Serve fried fish cakes with Thai Chili Dipping Sauce.
  8. Mix all of the ingredients together for the Thai Chili Dipping Sauce.
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Ipoh Garlic You Tiao

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22
Jul

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Ipoh Garlic You Tiao

by Julie Yee

This Asian Breakfast delight, You Tiao is crispy on the outside and fluffy inside! It taste perfects by itself and even better when paired with Hot Soya Milk!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 300 mins Cook : 10 mins Ready in : 310 mins Serves : 6-8

INGREDIENTS:

  • 500 g Plain Flour
  • 1 tsp Double Actions Baking Powder
  • 5 tbsp Caster Sugar
  • 3 tbsp Garlic Oil
  • 1 tbsp Minced Garlic (fried)
  • 350 ml Water
  • 2 tsp Salt
  • 3/4 tsp Ammonia Powder
  • 1/4 tsp Alum

DIRECTIONS:

  1. Mix all ingredients together & rest for about 5hrs.
  2. Take out every 1hr and flip the bottom side up for even relaxation of the gluten.
  3. Roll into 1cm thick rectangle long strip with 6cm width. Cut into strips of 2cm x 6cm long.
  4. Brush water on one pcs and place another piece on top. Use a satay stick to indent in the middle of the dough.
  5. Deep fry in hot oil till crispy brown, tossing the dough frequently.
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