Koto’s Recipes



 Braised Tofu w Mushrooms

1/2 cake            Firm tofu, wedged
3          Shiitake dried mushrooms, soaked
2          Tree ears dried mushrooms, soaked, cut into bite side
1/2 tsp Knor

1 tsp     Oyster sauce

1 tsp     Dark soy sauce
1 tsp     Light soy sauce
1 tsp     Sugar
3 spoon Water

1/2 tsp  Corn starch
1 spoon Water

1 tbsp   Oil
1 clove Garlic, crushed and chopped
1 slice   Ginger, finally chopped

Deep fry tofu until golden, set aside
Marinate the soaked, drained mushrooms in Knor

In a small bowl. Mix together; oyster sauce, dark soy sauce, light soy sauce, sugar & water. Set aside.

Heat oil. Fry the garlic and ginger. Add mushrooms, tofu, and seasoning. Stir to mix well. Cover, lower the heat, let’s braise for 10 minutes.



Sauteed Eggplant

1 purple egg plant, cubed
1 tsp salt

3 cloves garlic, crushed and chopped
1/2 white onion, diced
3 tbsp oil
1/2 tsp curry powder
Salt to taste

Sprinkle egg plan with salt. Set aside for 10 minutes. Drain.

Heat oil. Fry garlic and onion. Add egg plan stir fry. Cover, lower the fire. Cook until egg plan soft. Add curry powder and salt to taste.



Sweet and Sour Pork

100g                 Pork tenderloin, cubed

1 tsp                 Knor
Pinch of pepper

1/4                    Red capsicum Peppers, cut into squares
1/2 medium       White onion, cut into cube
1 slice               Pineapple, cubed
1/4                    Cucumber, cubed
1/2                    Tomato, cubed
1/2 stalk            Celery, cut into squares


1 spoon            Cooking oil
1 slice fresh      Ginger, minced
1 clove              Garlic, minced
1 spoon            Ketchup
1 spoon            Chili sauce
1 spoon            Sugar
1 spoon            Soy sauce
2 spoons          Vinegar
1 tsp                 Sesame oil
1 tsp                 Corn flour
1 spoon            Water

2/3 cup                         Bot chine gong

Oil to fry


In small pan, heat oil, sweat ginger and garlic. Add vegetables. Stir fry for few minutes.

Mix sugar, soy sauce, vinegar, ketchup and chili sauce. Add this sauce to the vegetables. Stir, bring to a boil.
Remove from heat, keep hot.

Dust pork in bot chien gong, shake off and set aside. Mix water into remaining bot chien gong to make a thick paste. Coat the pork pieces, Heat oil, fry the pork pieces (small patches at a time) until golden (4-5 minutes). Once pork cooked, serve with sauce.



Red Beef Curry

 200g                 Topside beef, cut into 2cm pieces.

Salt & pepper

1 stalk              Lemon grass, crushed
2 clove             Garlic, minced
1/4                    Red onion, diced
2 slices             Fresh ginger, diced
1 tsp                 Tomato paste
1 tsp                 Palm sugar
2 tsp                 Curry powder 
About 1 ½         Rice bowls water
2 spoons          Oil

1                      Potato, peeled, cubed
1 tsp                 Soy sauce
1 tsp                 Fish sauce
2                      Kaffir lime leave, thinly sliced
2 spoons          Coconut cream


Marinate the beef with salt and pepper. Pressure cook the beef to tender. While the beef is. cooking, prepare the rest of the ingredients.

Heat oil. Sweat garlic, ginger, onion, add curry powder, palm sugar and tomato paste. Stir fry with a little water (to keep from burning) until it becomes a thick paste. Add the rest of the water. Stir and bring it to a boil.

Add in the cooked beef, potato and lemon grass. Season with soy sauce, fish sauce. Stir to mix. Lower the heat and let’s simmer until the potato is cooked.

Stir in the kaffir lime leave and coconut cream. Turn off the heat. Serve hot with steamed rice.



3                      Rice bowls prawn stock

1 stalk              Lemon grass (white part only) sliced
2 cloves            Garlic, peeled
1/4                    White onion, peeled
2                      Shallots, peeled
1 slice               Ginger
1 tsp                 Turmeric powder
1 tsp                 Knor
1 spoon            Chili paste
1 tbsp               Curry powder
1 spoon                        Oil
2 spoons          Coconut cream (can)

3 large              Prawns, shelled, marinate with a pinch of salt.
1/4 piece           Tofu, fried, cut into triangles
1/2                    Boiled egg
Bean sprouts
White rice noodle
Coriander and spring inion for garnish

Sambal and lime


Except prawn stock. Blend first 9 ingredients until smooth paste.

Heat  oil. Add laksa paste, fry, add part of the prawn stock when needed until fragrant. Add the rest of the prawn stock and bring to a boil. (5 minutes)

In a small pan, boil the prawn until cooked.

Add tofu and stir in coconut cream. Stir. Turn off the fire.

Blanche and rinse the bean sprouts and noodle In a bowl, arrange prawn, tofu, egg. Pour the laksa soup over.
Garnish with chopped spring inion and coriander.

Serve with piece of lime and a chili sambal.



Hot and Sour Soup

1                      Chicken tight, deboned, skined, cut into thin strips
Boil the bone with 2 1/2 rice bowls of water for stock. Set aside.
Marinate the meat with 1/2 tsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp cornstarch

1/4                    White onion, peeled and dice

1 spoon            Chili paste
2 dried M         Mushroom, soaked and thinly sliced
100g soft          Tofu, cubed
1 tbsp thinly trip of bamboo shoot

1 tsp                 Knor
1/2 tsp              Sugar
1 tsp                 Soy sauce
1 tbsp               Vinegar
1 tsp                 Sesame oil
1 tbsp               Cornstarch

1 egg, beaten
Scallions & coriander for garnish

Bring the chicken stock to a boil. Add bamboo shoot and mushroom. Add chicken, stir, when add tofu, stir and bring to a boil again.

Mix Knor, sugar, soy sauce, vinegar, sesame oil & cornstarch. Slowly pour in. Stir (check the thickness). Turn off heat, slowly drop the beaten egg, stirring in one direction. Drizzle with chili oil. Serve hot.



Chicken Wrapped in Pandan Leaf

1 boneless        Chicken leg cut into 4 pieces

1 clove             Garlic, minced
1 shallot, minced
1 slice               Ginger, minced
1 stalk              Lemon grass (white part only), minced
Coriander leaves, minced
2 tsps               Soy sauce
1 tsp                 Sugar
2 tbsp               Coconut cream
½ tsp                Sesame oil
salt and pepper
1 tsp                 Knor (optional)

Pandan leaves, washed 

Oil to deep fry
1 tsp                 Roasted sesame seeds


1. Mix the first 12 ingredients together and let marinate for 30-40 minutes.
2. Wrap the marinated pieces of chicken in pandan leaves
3. Heat oil and deep fry until chicken is done
4. Serve hot with sesame dipping sauce

Sesame Dipping Sauce

Mix together  1 tsp sugar, 2tsps soy sauce, ½ tsp sesame oil and 1 tbsp water. Bring to a boil. Stirring until sugar dissolved, add ½ tsp sesame seeds. Pour into a sauce bowl. Serve hot.



Chicken Dried Chilis

1 boneless        Chicken cut into bite size

1 tsp                 corn flour

1 egg white slightly beaten

Pinch of salt and pepper

Pinch of            Knor (optional)
Raw unsalted Cashew nuts

Dried chilies whole

2 tbsps                         Peanut oil or (1 tbsp cooking oil ½ tbsp sesame oil)

2 tbsps                         Cooking oil

2 slices             Ginger cut into thin strips

1 clove             Garlic minced

1 star anis

5 pieces            Szechuan pepper

1                      White onion cubed

¼                     Red capsicum Pepper cut into squares

1tsp                  Ketchup Manis/Hoisin sauce

1 tsp                 Chili bean paste

1 tsp                 Chinese cooking wine or sherry

Sesame oil


Season pieces of chicken with a pinch of salt and pepper. Coat in corn flour, mix in egg white. Let marinate in refrigerate for 30 minutes

Heat peanut oil over low heat. Add cashew nuts, fry until lightly golden, remove. Add dried chilies fry for a minute, remove. Set cashew nuts and chilies a side.

Heat cooking oil in a wok/frying pan. Add ginger, garlic, stir frying . Add star anise and Szechuan peppers, stir frying until fragrant. Add marinated chicken pieces, stir frying until chicken golden and cook thru. Remove chicken and set aside
Lower the heat. Add onion and red capsicum, stir frying for a minute. Mix together Ketchup Manis/Hoisin sauce, chili bean paste, Chinese cooking wine or sherry and sesame oil. Pour into the wok ,cook over low heat until the sauce become thicken. Return chicken and stir to mix well with the sauce and heat thru. Adjust the seasoning. Serve immediately.



Tofu Spring Rolls

 500g                 Jiamaca, peeled, grated and patted dry to remove excess water

50g                   Onion thinly sliced                                                    
50 g                  Bean sprouts
5 pieces of       Fried tofu
100 g                Carrot, finely diced
2 eggs
1 tbsp               Sesame seed roasted
1/2 tsp              Ground black pepper
1 tsp                 Sesame oil
Full hand of      Coriander chopped
Rice paper sheets
Vegetable oil for deep frying


Peel the Jiamaca and grate by a grater or julienne then patted dry to remove excess water and set aside.

Cut the tofu into 3cm fingers and pat dry with paper towel. Heat the oil in a wok or deep frying pan to 1800c. Fry the tofu in batches for 3 -4 minutes or until it take a light golden color and turns crispy on the outside. Remove the tofu from the oil and drain on paper towel then julienne, set aside

In a large bowl combine the jiamaca, carrot, fried tofu, bean sprouts, onions, eggs, sesame seed, sesame oil, coriander and black pepper. Mix well; making sure ingredients for the spring roll filling are combined evenly.

To make spring rolls, take one sheet of rice paper and dip into water for one second. Do not allow to soak as the paper will continue to take in water and will tear when rolled. Place on a flat surface and let it rest for twenty seconds. Now place two tablespoons of mixture on the bottom third of the sheet. Lightly squeeze mixture to get rid of any air bubbles and tighten filling into a cylindrical shape. Bring the bottom of rice paper up to encase filling, fold in the two sides and continue rolling. Set aside, seam side down and proceed with remaining ingredients and rice paper.

Heat oil in a wok or deep saucepan and fry the spring rolls until they turn a beautiful golden color and deliciously crispy.
Serve with dipping sauce.


Fruit Cup

 Any of your favorite fruits can be used in this dessert

Avocado is also commonly used in this dessert
Use your imagination depending on what’s in season – lychee, star fruit, strawberry, watermelon, mango, papaya, rock melon, apple, kiwi fruit

This dish will look best if the fruit is layered and fruits of a variety of colors are used. 

Simply dice fruit into roughly 2cm pieces.

Place the fruit in a straight sided glass.

Pour over 2 tablespoons of coconut milk and 1 – 2 tablespoons of condensed milk (depending on how sweet you like it).

Top with finely crushed ice.

To eat, break-up ice with spoon and add more ice as you go if desired


Sweet Black Bean

300gr                Black beans
300gr                Sugar
1,5 litter            Water
150gr                Grated coconut
                      A little salt

Soak the black beans in slightly salted water for a few hours then rinse them. Keep one third of the grated coconut, mix the remainder in a blender with four tablespoon of water and press to get the juice. Boil and reduce this juice, set aside.

Put the black beans in cold water and cook. Add a pinch of salt and simmer for almost one hour until the beans are really barely tender. Add the sugar and let simmer for about 15 minutes more to dissolve the sugar.

Spoon the” Che” in individual glasses; add a little reduced coconut juice on top, sprinkle with grated coconut

Serve very cold with ice cubes.




 ½                     Green cabbage, julienned

2 medium          Carrots, peeled and julienned
6                      Spring onions, sliced
1 cup                Vietnamese mint leaves
½                     Brown onions, thinly sliced
1                      Chili, deseeded and finely sliced
2                      Garlic cloves, finely chopped


120g                 sugar
100ml               Lime juice
60 ml                Ffish sauce

Combine all ingredients in a bowl and toss to evenly distribute the herbs and onions.

To make the dressing, combine all the ingredients in a small bowl and stir until sugar has dissolved.

Pour dressing over salad, toss and serve immediately.



 Lemon Grass Tofu

600 g                Firm tofu
2                      Lemongrass stems, white part only roughly chopped
3                      Garlic cloves, roughly chopped
2 long               Red chilli, roughly chopped
½ teaspoon      Salt
1/3 teaspoon     Caster sugar
Vegetable oil for frying
Soy and chilli dipping sauce to serve

With a sharp knife, score the surface of the tofu in lines 1 cm apart. Cut the tofu into 4 x 5 cm pieces and set aside while preparing the marinade.

Put the lemongrass, garlic, chilli, salt and sugar into a mortar. Pound with a pestle to form a coarse paste. Rub the paste onto the tofu pieces and sit for 20 minutes, to allow the tofu to absorb the flavors.

Heat a layer of oil in a frying pan over high heat. When hot, add the tofu pieces and reduce the heat to medium to prevent the marinade from burning. Cook the tofu for 2 – 3 minutes on each side, or until a light golden brown.

Transfer the tofu to a serving platter and serve with the dipping sauce.

Soy and chili dipping sauce:

120 ml              Soy sauce
Juice of ½ limes
¼ teaspoon      Caster sugar
½ long              Red chili, thinly sliced

Combine the soy, lime juice and sugar in a small bowl, mixing until the sugar dissolves. Transfer to individual dipping bowls and add the chili



 Smokey Eggplant w Garlic

Common in the south and along the Mekong Delta, this is a fragrant and delicious dish.  The smoky flavours of the cooked eggplant are balanced with the sweetness of the basil and saltiness of the fish sauce.

3 medium eggplants

1tsp                  Sugar
1 tbsp               Rice vinegar
2 tbsp               Fish sauce
1                      Chilli, deseeded and finely chopped
1 tbsp               Vegetable oil 
4                      Garlic cloves, chopped
1/2 cup                         Basil leaves, roughly chopped
Cracked pepper to taste

Char-grill eggplant over a direct flame, either on a barbecue or on the flame of your gas cook top. Cook until the eggplant is blackened and blistered on all sides and the flesh has softened.

While the eggplants are cooking, combine sugar, vinegar, fish sauce and chilli. Mix until sugar is dissolved.

Remove the eggplants from heat and allow to slightly cool before handling. Then peel, discard blackened skin and squeeze the bitter juices from the flesh. Cut eggplant flesh into long strips.

Add oil and garlic to a hot wok. Keep the woks moving to avoid burning the garlic. When aromatic, add eggplant and vinegar mixture. Toss ingredients to combine well. Remove from heat and add basil leaves.

Serve at room temperature with cracked pepper



Banana Coconut Soup

6                      Bananas

400ml               Coconut milk
100 g                Sago
1 cup                Water
¼ cup               Sugar
2 teaspoons      Sesame seeds, toasted
2 teaspoons      Peanuts, roasted

Peel the bananas and cut in half lengthways. Place under a hot grill until golden.

Meanwhile heat the coconut milk and sugar, water on a gentle heat until the sugar has dissolved.

Boil the sago until soft then strain through a sieve in cold water.  Add the grilled banana, sago and simmer until bananas have softened.

Serve in individual bowls sprinkled with the sesame seeds and peanuts.  



Fried Taro

 300g                 Taro

1                      White sweet potato
4                      Potatoes
1 handful          Coriander leaves, chopped 
4                      Spring onion, chopped 
½ teaspoon      Salt 
¼ tsp freshly     Ground black pepper 
Plain flour for dusting 
Vegetable oil for deep _ frying 

Bring water to the boil in the bottom of a steamer.

Peel the taro, sweet potato and potatoes and cut them into equal sized pieces.

Place the vegetables on a steaming tray and cook for 10 -15 minutes, or until a knife easily passes through the flesh. 

Pass the cooked vegetables through a sieve or food mill and combine with the coriander, spring onions, salt and pepper

Using damp fingers mold the mixture into thick croquettes, about 7cm long. The mixture should make approximately 24 cakes

Lightly dust in flour and deep-fry in hot oil for 4 – 5 minutes or until golden brown.



 Prawn on Sugar Cane

600 g                Raw prawns, shelled and divined
100 g                Pork paste
2                      Garlic cloves, roughly chopped
2                      Spring onions , sliced
1 bunch                        Coriander 
100 g                Miinced pork fat
1 tablespoon     Fish sauce
1 teaspoon       Caster sugar
1/3 teaspoon     Freshly ground black pepper
12 x 12 cm batons of Peeled sugar cane
Vegetable oil for frying



 West Lake Shrimp

100g                 Flour
20g                   Rice flour
1 teaspoon       Baking powder
1/3 tsp              Turmeric powder
1/3 teaspoon     Salt
Pinch sugar
1                      Egg yolk
1 teaspoon       Rice vinegar
½ cup               Water
100g                 Sweet potato
10 fresh            Water shrimps, with tails intact
½ tablespoon    Fish sauce
¼ teaspoon      Ground black pepper

Sift flours, baking powder, turmeric, salt and sugar into a bowl. Make a well and add the egg yolk, rice vinegar and water.

Mix to form a paste. Cover with a wet cloth and allow to rest for 15 minutes.

Meanwhile marinate the prawns in fish sauce and pepper for 15 minutes.

To make the prawn cakes heat oil in a wok or deep pan. Gently place the mold into the hot oil. Remove and place 1 generous tablespoon of batter and sweet potato in the mold, and top with 2 shrimp. Place mold onto a ladle and lower into the hot oil. When the shrimp cake floats remove the ladle. Cook shrimp cakes until a golden brown.

Serve hot with vegetable pickle.



 Tofu, Mushroom

8 pieces            Tofu
10                     Chinese mushrooms, soaked in warm water for 20 minutes
10                     Wood ear mushrooms, soaked in warm water for 20 minutes
1/3 cup                         Green rice
1 teaspoon       Salt
1 teaspoon       Sugar
Oil for frying

Place tofu, in batches, in a muslin cloth and squeeze out as much liquid as possible and place in a bowl.

Drain mushrooms and squeeze out any excess water, Remove the steams and finely dice.

Add to the tofu along with the rice, salt and sugar.

Using your fingers form into patties and fry in hot oil until golden.



 (Che  Me Den)

 Black Sesame Soup

250g                 Black sesame seeds
200g                 Roasted unsalted peanuts
300g                 Brown sugar
400ml               Coconut milk
2                      Panda leaves
1 cup water
 Finely grind sesame seeds and nuts in a food processor

Meanwhile dissolve sugar in water and bring to the boil. Add the seeds and nuts and stir until it thickens

To finish add the coconut milk and panda leaf and heat for a further 2-3 minutes




Uncooked sticky rice – (Use glutinous or Arborio rice) 400g

Coconut Milk (80 ml for rice & 320 ml for coconut sauce) 400ml

Water 200ml

White sugar 180g

Small mangoes (peeled & sliced) 4 small

Black roasted sesame seeds 4tsp


Sticky Rice – (using saucepan with tight fitting lid)

Wash the rice in cold water – when the water has become milky throw this water away.  Repeat the process until the water is clear. Leave the rice to soak for about 10 minutes then pour off the water.

Mix 80 ml (1/3 cup) coconut milk with 200 ml water and place in saucepan. 

Drain the rice then add rice to the saucepan. Stir well.  Cook until boiling.  Cover the with a tight fitting lid and simmer gently. Rice is cooked (20 – 30) minutes. Do not stir or remove lid during this time (low heat). When the rice is ready it will hold together and be very sticky.

Coconut Sauce

Combine sugar and remaining (320ml) coconut milk in a small saucepan

Stir over gentle heat until ingredients are combined (do not boil).



Green Papaya Salad w Beef 

100g                 Green papaya – julienne

20g                   Carrot – julienne

30g                   Roasted beef – julienne

5g                    Spearmint

5g                    Coriander

5g                    Marjoram

20g                   Roasted peanuts – crushed

10g                   Fried shallot

5g                    Chili

5g                    Garlic- chopped

30ml                 Sweet and sour sauce


Mix together all ingredients, Keep the peanuts and shallot aside

Present on plate and top with peanuts and shallots

Garnish with prawn crackers and carrot flower



Lotus Root Salad

 100g                 Pork

100g                 Cooked prawns

150g                 Lotus roots

30g                   Onion

30g                   Carrot

50g                   Roasted peanut crushed

Bunch of coriander 1/2 bunch

Bunch of Vietnamese mint chopped 1/2 bunch

1                      Cloves garlic

1                      Chili chopped


3                      Lemons

50g                   Sugar

100ml               Fish sauce


Boil pork in water with a pinch of salt, cook for 15 minutes. Then slice thinly and leave it aside.

Discard prawn shell, wash well and boil for a few minutes.

Cut lotus roots in half, remove any old or discolored ones.

Peel carrot, julienne it. Finely slice spring onion.

Mix all ingredients for the dressing until sugar is dissolved.

Pour dressing on the salad ingredients, mix well, season and place on plate, Top with herbs.



Vietnamese Dessert Lotus

80g                   Lotus seed – dried

50g                   Sugar

700ml               Coconut juice

200g                 Candy sugar

0.5 kg               Longan

50g                   Fresh coconut


Soak the lotus seeds in water for an hour. Cook the lotus seeds until tender. Drain the liquid.

Add sugar to the cooked lotus seeds.

Remove the seed from longan, being careful to keep the longan whole..Stuff the cooked lotus seeds into longan.

Cook the coconut juice with candy sugar until the sugar dissolves but do not allow boiling.

Arrange lotus seed and longan in serving bowl and then pour liquid in. Sprinkle fresh coconut on top.



 Fish Spring Rolls

400g     White fish (e.g. rocking)

100g     Arrowroot

1/3        Pineapple, peeled and cut into 5cm batons

1          Cucumber, cut into batons

200g     Rice noodles, refreshed

2          Coriander, chopped

2          Dill, chopped

2          Rice paper

Oil for frying


Remove skin and bones from fish. Cut fish into 5 cm batons.

Lightly dust fish in arrowroot. Shake off excess arrowroot.  4.Heat a small amount of oil in a pan.  When oil is hot fry fish on all sides.  Remove from pan and place on absorbent towels

To make rolls, lay one rice paper on a flat surface. On the lower third place lengthwise 1 piece of fish, pineapple, cucumber, herbs and rice noodles. Make sure that these ingredients are compact. (not too much)

Tightly roll to enclose the filling. Turn in the sides and continue rolling. Take care not to allow any air bubbles as trapped air causes the spring roll to explode when heated.

Place on a plate seam side down and continue with remaining ingredients and rice paper.

Tamarind sauce

300g                 Tamarind

200ml               Waterr

2tsp                  Arrowroot

2tbsp                Honey

2 tbsp               Fish sauce

Spring onion, chopped 1tbsp


Place tamarind in a small pot and cover with water. Simmer for10 minutes, then strain. Discard seeds.

Combine arrowroot with a small amount of water to form a paste.

In a small pot combine tamarind liquid, honey, and fish sauce. Gently bring to boil, reduce heat.

Slowly add arrowroot until you reach a desired consistency (mixture should coat the back of a spoon)



Clay Pot Eggplant

200g                 Eggplant, cube long cut

3                      Garlic, cloves chopped

2                      Mushrooms, quartered

30g                   Carrot, diced, blanche

30g                   Peas, blanched

5g                    Spring onions, chopped

3tbsp                Oyster sauce

1/4 tbsp            Mushroom soy sauce

1/4 tbsp            Chili oil

Sesame oil, oi drop

1/2 t                  Salt pepper

1/2 tsp              Sugar

200g                 Broth

1tbsp                Arrowroot flour, mixed with water

100g                 Arrowroot flour


Dust eggplant with arrowroot flour then deep-fry until it turns golden color.  Heat oil in wok and fry garlic till fragrant.

Add the mushrooms, carrot and peas and enough stock to barely cover. Cook for 5 minutes.

Season with oyster sauce, soy sauce, salt, pepper, sugar. Add eggplant and cook it until soft. Add chili oil, and sesame oil, adjust the thickness with arrowroot flour mixed with water and stir to thicken.

Serve in warm clay pot. Topped with spring onion and a side of steamed rice.



Vietnamese Che Taro

400g                 Taro diced (1.5cm)

600ml               Water

1tsp                  Vanilla powder

200g                 Sugar

40g                   Tapioca flour

100ml               Coconut milk

25g                   Freshly grated coconut


Bring water and sugar to boil, add taro

Mix tapioca flour with a little water, add to the boiling liquid slowly and stir continuously over low heat for 5 minutes.

Serve in bowl with a swirl of coconut cream, fresh coconut and sago.



The squid and pork is cooked with lemon grass and young ginger and served with watercress, roasted capsicum, roasted peanuts, herbs and sweet nuoc mam.

1000g               Baby Squid

500g                 Pork Mince

100g                 Lemon Grass (minced)

100g                 Ginger (minced)

50g                   Garlic (minced)

500g                 Watercress

4                      Capsicum Red Peppers

100g                 Peanuts

200g                 Thai Basil

200g                 Coriander

50ml                 Nuoc Mam Dressing

Fish Sauce

50g                   Sugar

25ml                 Vinegar

25ml                 Water


Thoroughly clean baby squid both inside and outside and be sure that all beaks are taken out

Roughly chop up the tentacles and add with pork mixture

In a bowl mix pork, ginger, garlic, squid tentacles and lemon grass with a couple of splashes of fish sauce and a pinch of white pepper

Mix all ingredients well and stuff inside the baby calamari

Roast capsicums until soft, steam and peel and finely slice

Wash watercress making sure it’s clean

Lay stuffed baby squid on a plate and cover with soft roasted capsicum and crunchy watercress

Serve Nuoc Mam on the side

Nuoc Mam

Add fish sauce and sugar into a saucepan, warm on the stove, stirring until sugar is dissolved. Cool down then add in water and vinegar.

Optional add in minced garlic and chili to taste.



1kg                   Pipis

100g                 Shallots Sliced

50g                   Garlic Sliced

40g                   Lemon Grass Minced

50g                   Spring Onions

50g                   Coriander

Fish Sauce 5 splashes

5                      Lime


1. Heat up wok and add a little oil

2. Add garlic, shallots and lemongrass and cook for one minute, then add pipis

3. Toss all ingredients until you can see that they are coated and then add some water to help pipis steam

4. Add a splash of fish sauce and heat through

5. Finally toss in some sliced spring onions and mix all ingredients together

6. Place pipis in a big bowl and cover with the delicious broth. Garnish with lime wedge and coriander leaves



1.5kg                Chicken Breast

50g                   Ginger

100g                 Garlic

50g                   Sugar

100ml               Light Soy Sauce

4                      Apples (sliced)

Spice Flour for rolling

100g                 Plain Flour

50g                   Rice Flour

50g                   Corn Flour

25g                   Five Spice Powder

25g                   Garlic Powder

5g                    White pepper


Cut chicken into 3cm cubes and sit a in steel bowl


In another bowl add sugar, ginger, garlic, soy sauce and sliced apple and mix well. .Pour liquid over chicken and marinate for four hours. .After four hours strain chicken and set aside until needed


In a bowl, mix the variety of flours together along with all the spices, then roll chicken in flour and spice mix and deep fry at 180 degrees until chicken is cooked and the outside is golden brown. Put onto paper towel to drain.  Serve with aioli and pickled ginger


4 large              Yolks

32ml                 Water

10ml                 White wine vinegar

28g                   Salt

90ml                 Fresh lemon juice

1 ltr                   Olive oil


Cook together and then cool until cold.

50g                   Minced Chili

20g                   Curry Powder

50g                   Garlic Minced



In a mixing bowl put egg yolks mustard mix along with the white wine vinegar and lemon juice. Start the mixer and slowly pour in oil until it is thick and glossy if it gets too thick slowly pour in cold water. If it is too thin continue to add in oil. When thick add minced garlic chilli and curry powder. Season with salt and pepper at the end.


100g                 Young Ginger

500ml               Basic Pickling Liquid


Peel and slice ginger until it is wafer thin pour over warm pickling liquid and let pickle until needed.


 Banana Flower Salad

50g       Banana flower sliced

10g       Bean sprouts

10g       Red onion sliced

20g       Cucumber julienne

20g       Carrot julienne

10g       Peanut(crushed)

1 tsp     Fried shallot

30g       Herbs

1tsp      Chilli chopped

20g       Garlic chopped

Cooked eggs very thin and sliced 

Fried tofu skins

6TBs     Sugar

5TBS    Lemon juice or vinegar

3TBS    Fish sauce

After you have all your ingredients sliced chopped and crushed sit aside to prepare the salad.

1. Mix all of ingredients together for the salad dressing.

2. Mix all ingredients with dressing.

3. Place salad on the plate and put fried tofu skin around it. place slice eggs on the top