Recipes: Viewing Rice Articles

1. Add the pork to a pot of water and fill to cover by 5cm. Bring to the boil. Allow to boil for 1 min then remove and drain. Rinse impurities off the pork pieces in fresh tap water and set aside.

2. Add sugar and water to a clean wok or medium sized pot. Heat on med-high heat to create the caramel. Let it bubble away until a rich, dark caramel forms (not burnt). Swirl the pan as you do this to distribute the heat in the pan.

3. Add in 1T oil and swirl through. Add ginger and onion and saute until the onion has softened.

4. Add prepared pork pieces and cook for about 5 mins.

5. Add Shaoxing wine, soy sauces and fish sauce. Stir to mix and heat through.

6. Add coconut water. Stir through then bring to the boil.

7. Cover with a lid, reduce heat to low and allow to simmer for one hour.

8. After one hour, remove the lid, add in the eggs and turn the heat up to medium. Allow the braising liquid to evaporate and thicken into a sauce. Gently rotate your eggs from time to time to allow it to absorb and take on a darker hue. Turn of the heat when the sauce reaches your desired consistency. Taste and adjust seasoning if required.

Serves 2-4

1. Place a piece of parchment paper over one piece of pork and tenderise using a rolling pin or food mallet. Repeat to tenderise all pieces.
2. Finely grate one brown onion into a bowl. Smother each piece of pork in this onion puree and refrigerate overnight. This injects so much flavour into the meat!
3. Just before cooking, set up your crumbing station with 3 shallow bowls:

• 1 bowl filled with the AP flour
• 1 bowl filled with beaten eggs (heavily seasoned with salt & pepper and a dash of vanilla extract)
• 1 bowl filled with panko breadcrumbs

4. remove all the excess onion puree from each piece of pork and lightly dust them in AP flour.
5. Slide each piece of pork (one at a time) into the bowl of beaten eggs. This egg mix will allow the crunchy coating to stick to your pork.
6. Coat each piece of pork with panko breadcrumbs. Gently press in the crumbs with your fingers to cover the entire surface area of each piece of pork.
7. Heat a wok, deep fryer or deep skillet to 180C (355F). Ensure that there is enough oil to fully submerge each piece of pork, leaving enough room for the oil level to rise in wok/skillet when you add in the pork pieces.
8. Deep fry your crumbed pork pieces in batches  (no more than two at a time) turning each piece over so that all sides are golden. Because each piece of meat is thin, it doesn't take long for each piece to cook.
9. Drain on a cooling rack lined with a sheet of paper towel. The rack helps air circulate under the tonkatsu and keeps it crunchy longer.

Use the tonkatsu as you please. Over a bowl of piping hot ramen or roll it into a sushi and pack it for a delicious lunch.

Makes 6

1. Wash and cook your rice.

2. While your rice is cooking, prepare the filling:

• Slice SPAM into 6 thick slices. Heat up a large skillet with 1tsp oil. Add SPAM slices and pan fry until each side is golden. Drain on kitchen paper and set aside.
• Crack eggs into a bowl and add a dash of milk/water. Season with salt and pepper and whisk well to combine. Heat up a non-stick skillet with 1tsp oil. Pour in egg mix and make one omelette. Slide omelette onto a chopping board and slice into 6 portions.

3. Once cooked, transfer the rice to a large bowl and mix in sushi seasoning to taste. Divide the rice mix into 12 portions.

To make each onigirazu:

1. Place a large sheet of cling film down on your bench.
2. Place one sheet of nori on top of your piece of plastic.
3. Place one portion of seasoned rice in the centre of the nori. Flatten it down to make a small square, rotated 45 degrees to the direction of your piece of nori. The rice acts like the bread in a sandwich.
4. Add a piece of omelette on the centre of your rice.
5. Add a piece of SPAM on the centre of your omelette.
6. Squeeze on Kewpie mayo to taste.
7. Tear up ½ a lettuce leaf to fit your rice square and layer on top of the mayo.
8. Grab another portion of seasoned rice and compact it in your hand before placing on top of the lettuce.
9. Fold each corner of nori over your ‘sushi sandwich’ to completely wrap your sandwich.
10. Wrap the cling film around your nori parcel so that it stays firmly in shape.
11. Allow your onigirazu to sit for 10 minutes to help set it before slicing in half.

Repeat with remaining ingredients to make the other 5 onigirazu.

1. Quarter the thigh fillets and peeled potatoes 

2. Roast dried bayleaf on medium low heat for 2-3 minutes 

3. Heat up oil in a wok or a big pit. On medium low heat stir fry the curry paste* until fragrant (approximately 5 minutes)

4. Sprinkle in the curry powder and mix well.  

5. Add in the chicken and stir to combine. 

6. Pour the coconut milk* into the pot 

7. Add water 

8. Add the potatoes and bring everything to a boil. 

9. Season with fish sauce, roasted bay leaves and palm sugar. 

10. Simmer and stir occassionally until the potatoes are soft (approx 15 minutes). 

Serve over a bed of warm rice or with a baguette. 

*We always use Mae sri in our Thai curry recipes

Serves 4

Cook your Chicken:

1. Make a few slashes across the underside of each piece of chicken (ie: the flesh side), taking care not to cut into the skin. These slashes will allow your chicken to cook quickly and evenly.
2. Marinate the prepared chicken with all the ingredients in a bowl or sealed ziplock bag. Leave overnight.
3. Heat a large fry pan or cast iron skillet. Add 1 Tbsp Olive oil. Add chicken pieces, skin side down. Be sure to leave behind the marinade as you want your pan/skillet to be as dry as possible and do not overcrowd your pan.
4. Using your tongs, press down on each piece of chicken to ensure contact on the pan/skillet. Most of the cooking will be done with the skin side down.
5. You will know your chicken is ready to flip when the skin is nicely caramelised and the sides of each piece have turned opaque. The top surface of each piece of chicken (ie the flesh side) should look like it is also turning opaque.
6. Flip each piece of chicken over to finish cooking. This will not take long. Check by turning a piece over. It should be completely opaque.Turn off the heat and leave the chicken in the pan while you assemble your bowls.

To assemble to each bowl:

1. Place rice in one half of each bowl.
2. Mix the salad leaves with olive oil, balsamic vinegar, yuzu oil (if using) and salt and pepper
3. Place dressed salad leaves in the other half of the bowl.
4. Place sliced avocado in one corner on the bed of rice.
5. Scatter edamame beans however you like in your bowl.
6. Now remove the cooked chicken from the pan onto a clean chopping board. Slice each piece then evenly distribute amongst the prepared bowls.

Enjoy!

Pork chops:

1. Add the lemongrass, eschalot and garlic into a food processor. Pulverise everything into a fine straw and add to a large mixing bowl. (If you don’t have a powerful processor, you can finely slice rings from your lemongrass before chopping it into small pieces. Mince your garlic and finely dice your eshalot)
2. Add the remaining marinade ingredients to the mixing bowl and stir to combine
3. Tenderise pork chops by pounding each side with a meat mallet or the back of a knife. Cut 3-4 slits into the skin side of each chop and place into the marinade. Coat all sides of each pork chop with the marinade then cover and chill overnight.
4. When ready to cook, spray pork chops with oil. Place chops flat, in a single layer in your AirFryer basket*. Air fry for 10 mins on 230C. Turn, then air fry for a further 10 mins**

Spring onion oil

1. Place your spring onions to a heatproof bowl.
2. Add oil to a small skillet and bring to smoking point.
3. Pour the hot oil onto the onions. The onions will spit so be careful. Stir to mix and spoon them onto each pork chop

Enjoy as is or serve with broken rice and a fried egg (com tam) or even eat with rice vermicelli (bun) and salad. Don't forget the fish sauce! (nuoc cham)

* These can also be deep fried, or thrown onto the barbeque as well 

** Turn your chops again and air fry further if you like your chops dark.

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!!