Recipes

Serves 6-8

1. Heat oil in a large pot over medium heat. Add galangal and lemongrass; cook and stir in the hot oil for 1 minute.

2. Pour in chicken broth

3. Add kaffir lime leaves and chicken 

4. Once chicken is cooked, add coconut milk and stir   

5. Stir in fish sauce and add chilli (optional). Reduce heat to low and simmer for 15 minutes.

6. Add mushrooms; cook and stir until mushrooms are soft, about 5 minutes.

7. Taste and adjust according to preference. 

8. Garnish with coriander 

This recipe can be made ahead of time and frozen up to 3 months (without the coriander)

To freeze:

-Let soup cool completely.

- Add the soup to freezer safe containers or freezer size bags and squeeze out any excess air to prevent freezer burn before sealing..

- When ready to eat, let soup defrost in the refrigerator overnight and heat in the microwave (or warm on the stove from frozen). Remember to stir so the coconut cream breaks up.

Chicken: 

1. Heat up oil in a pan on medium heat. When hot add in chicken. Season with salt and pepper on one side. 

2. After 7 minutes, flip and add salt and pepper to the other side for another 7 minutes or until cooked.  Flip over once more so the salt and pepper on the other side transfer into chicken. Slice when cool

Boiled Eggs: 

1. Bring water to boil in a pot. Carefully add in your eggs and boil for 8 minutes. Peel and slice into wedges when cooled 

Assembling: 

3. Add in the lettuce on the bottom as a base, then all other other ingredients. Add dressing when ready to serve and mix. 

For a traditional dressing: 

Combine:

• 3Tbsp balsamic vinegar 
• 1 Tbsp dijon mustard
• 1 garlic clove, finely minched
• 1/3 extra virgin olive oil
• Pinch of salt and pepper 

Otherwise this salad works with a creamy mayo dressing, a zesty dressing or even just kewpie mayo. 

Please note: This is not a traditional cobb salad. A traditional one usually consists of blue cheese instead of feta, but this is just our preference. Any cheese works really. Also you can add crispy bacon for that extra texture and I mean... bacon's good on anything right? 

1. Add all ingredients into a mixing bowl and give it a good mix. 

Pro tip: If you have time, let the salad sit for 30 mins so that the salt and vinegar can do its thing in bringing you more flavour. Feel free to jazz it up with olive oil, add in eggs or other veggies you want. This recipe is so versatile that it virtually works with so many different vegetables. 

1. Place all ingredients (except for the salt) in a pot and bring to the boil.

2. Immediately reduce the heat to a gentle simmer. Stir until the sugar has completely dissolved.

3. Remove the pandan leaf and add in a pinch of salt. Stir to combine, then leave to cool in the pot.

4. When the mix has cooled, pour into a shallow tray and freeze overnight.

The next day:

1. Break up frozen coconut into the size of ice cubes and place into a high powered blender/food processor. Blitz until smooth and creamy, then pour into an ice cream container and refreeze until set (overnight).

Makes approximately 1.4 litres 

Cook from frozen & do not thaw 

Microwave:

1. Remove meal from cardboard sleeve

2. Microwave on HIGH for 4 minutes and 30 seconds

3. Remove from the microwave. Allow to stand for 1 minute before peling off the film 

Conventional Oven- 

1.Pre heat over to 180 degrees celcius 

2. Remove frozen mean from cardboard sleeve. Peel off plastic film from the tray

3. Bake for 15 minutes.

4. Remove from the oven. Allow to stand for 1 minute before peling off the film 

Cook from frozen & do not thaw 

Microwave:

1. Remove meal from cardboard sleeve

2. Microwave on HIGH for 4 minutes and 30 seconds

3. Remove from the microwave. Allow to stand for 1 minute before peling off the film and stirring. 

1. Dice avocado & season with salt and pepper

2. Add 1 tablespoon of Chilligasm's chilli oil into a hot pan.

3. Crack in two eggs and fry to your liking

4. Slightly peel open rice and microwave for 1:30 seconds (we promise, this instant rice is delicious and fluffy!!)

5. Transfer rice into a bowl

6. Place avocado on top of the rice and add the fried eggs. 

7. Garnish with shallots

Enjoy!!

1. Bring a pot of water to boil 

2. Carefully add in eggs with a splash of vinegar and salt (this helps make it easier to peel. Tip: if you want the yolk to be perfectly centred, gently swirl them while they are boiling. 

3. Prepare an ice bath for the eggs (ice cubes and cold water). 

4. For soft, jammy eggs, take the eggs out after 6.5 minutes and place it straight into the ice bath. 

5. Cut your avocado, scoop into a bowl and mash. Season with salt and pepper. 

6. Peel your boiled eggs once cooled. 

7. Toast your bread, spread your avocado over each slice. 

8. Cut your eggs in half and place them on top of the avo.

Optional: 

9. Top with chilli oil 

1. Defrost durian (though ensure it is still sem-hard) and cut into pieces. 

2. Put all ingredients in a blender and blitz until its blended to your preferred consistency. 

Enjoy 

p.s. more condensed milk can be added if you prefer it sweeter. Same goes for ice and milk. If you like a more watery consistency, add more milk and ice. If you like it on the thicker side, then leave as is :) 

Soup

1. Heat up 3 tablespoons of oil and on low heat pour the curry paste and fry until fragrant (Approx 5 Mins)
2. Add in coconut cream and stir till smooth (make sure there are no lumps in the curry paste)
3. Add in chicken (traditional recipe uses drumsticks, but for ease, we use thigh)
4. Season with fish sauce and palm sugar
5. Leave to boil until chicken is cooked through (approx 10 mins)

Fried Garlic 

1. Add garlic into cold oil and turn on heat to medium 
2. Constantly stir and once it starts bubbling, you need to check constantly to make sure it doesn’t burn 
3. Turn down heat at around 3 minutes 
4. Stir for another 2 minutes. Should be slightly golden. It will continue to cook in residue heat 

*We used fresh garlic, but if you are time poor, feel free to purchase already fried garlic and skip this step completely. 

Fried Chilli 

1. Add dried chillies into oil 
2. Fry for approx 3-4 minutes 
3. Combine chillies and garlic into a pestle and mortar and pound until everything is broken down. 
4. Set aside 

Pickled green mustard

1. Boil for 10 minutes 
2. Set aside 

Noodles 

1. Boil ¾ of egg noodles according to instructions 
2. With the remainder, heat up oil and deep fry for approx 2-3 minutes. Flip it halfway.

Assemble:

1. Add boiled egg noodles to a bowl 
2. Pour the chicken curry over the noodles 
3. Garnish with pickled green mustard, eschallot, coriander, garlic & chilli paste and lime. 
4. Top it off with the best part: the fried egg noodles

Enjoy!

Serves 10

To make you own curry paste, add the ingredients below into a food processor and blend until you get a smooth paste

• 5 Thai bird’s eye chillies 
• 5 medium eschalots 
• 15 gloves of garlic
• 7cm piece ginger (peeled and sliced)
• 115g coriander (stems and leaves)
• 1 Zest of lime
• 5tsp ground turmeric
• 5tsp ground coriander
• 2.5Tbsp curry powder
• 5Tbsp shrimp paste (Thai or Vietnamese will work)

1. Mix all ingredients from the sauce together until the sugar dissolves. 

2. Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.

3. Add garlic and cook for 15 seconds. Add chicken and cook for two minutes

4. Add in broccoli stems. Remove from wok and set aside 

5. Scrape the wok clean. Heat 2 tbsp oil over high heat until it starts smoking (necessary!) Add noodles, sauce and eggs. Toss till caramelised (as few times as possible to avoid breaking the noodles).

6.Add the chicken and broccoli back in and toss to disperse. 

Enjoy!

Serves 6

Serves 4

Prawns:

1. Place the prawns, oil & salt into a medium sized bowl & mix until well combined 

2. Heat a large wok and add in the prawns, ensuring the pan is not overcrowded (cook in batches if necessary) 

3. Once the prawns start to colour, flip over to the other side. Remove from pan and set aside. 

Rice:

1. Reheat your work and add in oil. 

2. Add in eschalot and garlic. Saute until fragrant 

3. Add in tom yum paste (adjust according to taste) and fry until fragrant 

4. Add in day old rice, breaking up the grains as you go. Make sure the rice is evenly coasted with eschalot, garlic and paste. 

5. Add in pineapple*,corn & lime leaves and stir through **

6. Taste the rice with fish sauce ot sugar if necessary

7. Return the prawns to the pan and mix through. Alternatively, you can garnish your rice by placing the prawns on top. 

* Fresh pineapple can be substitued with canned pineappl

** If adding frozen peas, stir in with corn kernels 

METHOD
1. Make the dashi by dissolving the dashi powder in the hot water and set aside to cool completely.

2. In a large bowl, add the batter ingredients (including cooled dashi) and mix until well combined. Let it stand for 30mins in the fridge.

3. Take out the batter from the fridge and mix in the cabbage until well combined.

4. Heat a large non-stick skillet and add 2T oil. Add half of the cabbage mix (don’t press down) and spread it around into a large disc in the pan. Cover and cook on med-low heat until the bottom is golden (about 10mins). Add in more oil to the pan if necessary then flip the pancake over and cook the other side until golden (5-10mins). Slide onto a serving plate.

5. Drizzle the tonkatsu sauce on top of your okonomiyaki. Be generous and squeeze out the sauce in a tight zig zag motion. Now drizzle Kewpie mayo across the pancake, perpendicular to tonkatsu sauce. You will end up with a lattice of two sauces.

5. Garnish with red pickled ginger, bonito flakes and spring onions.

6. Repeat to make the next okonomoyaki.

Enjoy!

Serves 2

1. Defrost chashu and soup in boiling water for 2 minutes

2. Transfer soup to a small pot and bring to boil.

3. Meanwhile in a different pot, boil noodles for 1 minute

4. Pour soup into a bowl

5. Add in noodles, chashu and seasoned black fungus. 

To pimp up your ramen, we recommend adding menma (seasoned bamboo shoots) and ajitsuke tamago(ramen eggs) and garnishing with with corn, shallots,

1. In a large wok, add 1/4 cup water and a generous pinch of salt and bring to boil. 

2. Add in frozen edamame pods and toss. 

3. Cook the edamame covered on high for 2 minutes.

4. Give them a stir, then cover again and cook for a further 2 minutes.

5. Remove the lid. Cook and toss for a further 1 minute until all the liquid in the wok has evaporated.

6. Add in chopped garlic and toss.

7. Turn the heat down to medium, make a well in the centre of the wok and add in the miso and butter, and chilli oil.  

8. Give everything a toss/stir so that all the pods are coated in the spicy miso butter.

Enjoy! 

1. Lightly sprinkle the eggplant pieces with salt and set aside while you prepare all the other ingredients. Be careful not to over salt your eggplant

2. Add all the sauce ingredients into a medium bowl. Mix to dissolve the sugar and set aside.

3. Dry eggplant pieces with a paper towel and transfer to a dry plate. Heat oil in a wok and deep fry in batches until just cooked. Drain cooked eggplant pieces onto kitchen paper and set aside.

4. Empty wok of canola oil, leaving about 3T oil for the stir fry.

5. Heat wok on medium-high heat and add garlic and chilli. Sauté until fragrant (about 30 seconds).

6. Add in tofu chips and sauté to coat with the garlic and chilli.

7. Add sauce into the wok and stir to heat through.

8. Add okra and sauté to heat through (about 30-60 seconds).

9. Add in eggplant and basil leaves (I also add in the stems for flavour). Gently toss through to allow the sauce to coat all the vegetables.

10. Remove from heat and serve with steamed rice.


 

Hargow & Xiao Long Bao 

1. Line your steamer with the steamer paper 
2. Place your dumplings in, spaced apart so the skin does not touch when it expands 
3. Steam for approximately 8 minutes 
4. Enjoy with dumpling sauce and the most decadent chilli oil by Chillgasm 

Pan fried Shrimp & Pork Dumpling

1. Pour 1 teaspoon of oil into a non stick pan on medium heat 
2. Pan fry till the bottom is golden brown (be careful not to burn it) 
3. Pour 120ml of water in the pan and cover until the water evaporates. 

Prawn Fried Rice with Egg 

1. With the container lid on, microwave for 5 minutes 

All items should be cooked from frozen (do not defrost)

1. Blitz lemongrass, garlic and shallots in a food processor until fine (or bash into a paste using a mortar and pestle).

2. Heat oil in a large pot. Add in lemongrass, garlic and shallot paste and fry off until fragrant. Add in red curry paste and continue to fry off (about 3-5mins). Be careful not to burn this paste.

3. Add pumpkin pieces and stir to coat.

4. Add water/stock and vegetable stock powder. Stir to mix through and bring to the boil.

5. Reduce heat and let simmer for 15-20minutes or until pumpkin is cooked through (very soft). The smaller/thinner your pumpkin pieces, the faster they will cook.

6. Remove the pot off the stove. Use a stick blender (or blender) to puree the contents of the pot until you arrive at a thick, smooth liquid soup.

7. Return the pot to the stove and add in coconut milk. Stir to mix through completely. Taste and season if necessary.

You can garnish your soup with a dollop of coconut milk, a few pieces of roasted pumpkin (optional) and fresh coriander. I served this soup with lots of crusty sourdough on the side.

1. In a small pot, mix the sugar and vinegar together, then gently heat on low until all the sugar is dissolved, stirring every now and then. Leave to cool completely.

2. Add sliced green chillies and sliced garlic into a 1L sterilised jar.

3. Pour in sugar and vinegar solution to fill the jar. Give the jar a jiggle and tap on the bench top to release any trapped air pockets. Screw on the lid and refrigerate.

Ready to devour in a couple of days (once the chillies lose their vibrant green colour)