MEDITERRANEAN BAKED SWEET POTATOES

Oven baked sweet potatoes loaded with a chickpeas, creamy tahini sauce, fresh tomatoes and parsley.

The sweetness of the sweet potatoes blends perfectly with the chickpeas and tahini-garlic sauce, and the lemony parsley tomato salad gives a zesty fresh finish.


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INGREDIENTS

  • 1 large sweet potatoes, cut in half
For Chickpeas mix:
  • 1 can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cinnamon,
  • 1/2 teaspoon paprika
  • Kosher salt, to tatse
  • 1 tablespoon lemon juice
For the Tahini-Garlic sauce:
  • 1/3 cup hummus, store bought
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh dill
  • 2 cloves garlic, minced
  • 1 to 2 tablespoon water, to thin
  • Kosher salt, to taste
For the parsley-tomato salad:
  • 8 to 10 cherry tomatoes, cut in half
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 red onion, diced
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil

PREPARATIONS

Firstly, let’s bake the sweet potato:
  1. Preheat oven to 220 C.
  2. Rinse and scrub potatoes and cut in half length wise. Rub the sweet potatoes with a bit of olive oil. Cover with foil and bake for 45 minutes to 1 hour.
Now let’s prepare the toppings and sauce:
  1. In a small bowl, combine all the chickpeas mix ingredients and mix well. Set aside.

3. In a separate bowl, combine all the tahini-garlic ingredients and mix well. Set aside.

4. In a separate bowl, combine all the parsley-tomato ingredients and mix well. Set aside

Now let’s assemble:

5. Once sweet potatoes are fork tender, remove from the oven and transfer the potato to a serving plate. Then top with chickpeas, tahini-garlic sauce, parsley-tomato salad. Serve immediately.


Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


KOREAN STREET TOAST

Korean Street Toast is a grilled egg omelette sandwich filled with crunchy cabbage, carrots, spring onion, mushroom, cheese and turkey bacon. It’s buttery, savory, crunchy and even is a bit salty and sweet!


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INGREDIENTS

  • 1 cup cabbage, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1 cup carrot, cut into long thin strips
  • 1/3 cup mushroom, thinly sliced (optional)
  • 1 stalk spring onion, chopped
  • 1 teaspoon rice vinegar
  • 3 to 4 eggs
  • salt, to taste
  • Ground black pepper, to taste
  • 4 to 8 white/ wholemeal/ cereal sandwich bread
  • butter, to spread onto the bread
  • 6 to 8 sliced turkey bacon (optional)
  • 4 sliced American cheese (optional)
  • Chilli sauce or ketchup
  • mayonnaise

PREPARATIONS

  1. In a small bowl, combine cabbage, carrot, spring onion, mushroom, onions, salt and pepper. Crack in the eggs and mix well.

2. In a large non stick skillet over medium heat, place both slices of the bread on the pan, leave toast until golden brown. Flip to toast on the other side until golden brown. Set aside.

3. In the same skillet, add the turkey bacon and let it cook until golden. Set aside.

3. Meanwhile, in another large non-stick skillet over medium heat, add a tablespoon butter, then add the cabbage mixture. Cook the cabbage omelette just until it turns slightly golden underneath, 2 to 3 minutes.

4. Place the toast on the cabbage omelette and carefully divide it into 4 servings. Gently flip and top with cheese, turkey bacon, Chilli sauce/ketchup, mayonnaise and finally the remaining slice of toasted bread. Enjoy!


Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


SPICY SALMON ‘POKE’ BOWL

Today, I wanted to make Poke bowl for lunch but instead, it became just a Salmon Bowl. I couldn’t find the right Salmon to have it raw. If you want to have your salmon raw, make sure to look for sushi-grade salmon.

Poke bowl is basically diced raw fish, traditionally tuna, salmon or octopus marinated in Asian seasonings. I can’t call my dish a ‘poke’ bowl because I seared the salmon.

You can customize your own bowl. I added thinly sliced cabbage and baby cos lettuce for crunch, some creamy avocado slices and homemade tangy sweet pickled cucumber.


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INGREDIENTS

  • 2 fillet salmon or tuna, cut into ¾-inch cubes (If you want to have your salmon or tuna raw, make sure to look for sushi-grade salmon)
For the salmon dressing:
  • ¼ cup light soy sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon sriracha
  • 1 teaspoon sesame oil
For the Pickled Cucumbers:
  • 1/2 cucumber, very thinly sliced
  • ½ cup apple cider vinegar
  • ½ cup water
  • ⅓ cup honey
  • 1 teaspoon kosher salt
  • ½ teaspoon dried red chili flakes
For the salad:
  • 1 cup white cabbage, thinly sliced (or 2 cups white cabbage if not using red cabbage)
  • 2 cups baby cos lettuce, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1 cup edamame
  • 1 avocado, thinly sliced

PREPARATIONS

Let’s prepare the dressing:
  1. In a medium-sized bowl combine light soy sauce, vinegar, sriracha and sesame oil. Refrigerate for at least 10 minutes.
Let’s cook the salmon: (If you want to have your salmon raw, please skip this step and go to step 3. Please ensure the salmon is sushi-grade salmon)

2. Heat the skillet on low heat, add oil and sear the salmon 2 to 3 minutes each side, or until the skin is golden & crispy. You want the salmon to be half cooked.

3. Remove the salmon skin and cut it in cubes and add it to the dressing prepared earlier. Let it sit for 1 minute.

Let’s prepare the pickled cucumber:

3. In small bowl, combine vinegar, water, honey, salt and chili flakes. Add cucumber slices and stir. Refrigerate for at least 10 minutes.

Let’s assemble the bowl:

5. In a serving bowl, add the white and red cabbage, lettuce, edamame for the base. Then top with the salmon, pickled cucumbers and avocado. Sprinkle some sesame seed and drizzle a tablespoon of the dressing onto the dish.


Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


SALMON IN COCONUT LIME SAUCE

This creamy salmon is rich without being too decadent. The fresh ginger, garlic, lime juice, and coriander brings out the flavor and brightens everything up.



INGREDIENTS

  • 4 salmon fillets
  • 2 tablespoon vegetable oil
For the paste:
  • 3 to 4 garlic cloves
  • 1 inch ginger
  • 2 lemongrass
  • 1 teaspoon dried chili or bird’s eye Chilli
  • 1 to 1 1/2 cup coconut milk, you can add additional 1/2 cup if you prefer the sauce creamier
  • 1 tablespoon palm or brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 cube fish stock (optional)
Vegetables:
  • 1/3 cup cherry tomatoes
  • 1/3 cup carrots
  • 1/3 cup mushroom
  • 1/3 cup long beans
  • 1/3 cup cabbage
For the garnish:
  • 1/4 cup spring onion
  • 1/4 cup fresh coriander

PREPARATIONS

  1. In a food processor, add chilli, garlic, lemongrass and ginger. Blend into a paste. Set aside.

2. In a pan, heat oil over medium heat. Sauté the paste until golden, about 30 seconds. Add the palm sugar and mix well.

3. Add coconut milk, fish sauce and lime juice and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce. Increase heat to medium high. Simmer for 2 minutes.

4. Place salmon into the sauce and vegetables, lower heat and simmer gently for 5 to 7 minutes, or until just cooked.

5. Lastly add the garnish and let it simmer for another 1 minute. Adjust salt, fish sauce, lime juice to taste.

6. Serve immediately with a bowl of steamed rice.


Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


THAI BEEF SALAD

This Thai Beef Salad bursting with aromatics- lemony flavored coriander leaves with cool cucumber, chilies, lime, fresh mint, sliced beef and finish off with roasted peanuts.



INGREDIENTS

For the beef:
  • 300 to 400g beef sirloin
  • 1 tablespoon oil, for frying
  • Salt, to taste
  • Ground black pepper, to taste
For the salad:
  • 2 to 3 cups mixed lettuce leaves
  • 6 to 8 cherry tomatoes , halved
  • 1/2 red onion, finely sliced
  • 1/2 cucumber , cut into slices
  • 1/4 cup fresh coriander leaves
  • 1/4 cup fresh mint leaves
For the dressing:
  • 1 birds eye Chilli , finely sliced
  • 2 garlic cloves, minced
  • 1/3 cup fresh coriander, finely chopped
  • 2 teaspoon sugar
  • 2 tablespoon fish sauce
  • 3 tablespoon lime juice
  • 1 tablespoon olive oil
For the garnish:
  • 2 tablespoon roasted peanuts, crushed
  • Fresh coriander
  • Fresh mint

PREPARATIONS

Let’s make the dressing:

  1. In a mortar and pestle, pound chili, garlic, coriander. Then add the remaining dressing ingredients and mix well. Set aside.

Cook the beef:

  1. Marinade the beef with fish sauce, salt and ground pepper for 10 minutes.
  2. Preheat a skillet over high heat and add oil. Place the beef and cook beef to your liking. I cook mine 3 minutes each side for medium.
  3. Remove the beef and let it rest for 5 minutes before slicing it.

Now prepare the salad and assemble:

  1. Place all the salad ingredients in a bowl and add the sliced beef. Dress the salad and toss gently.
  2. Sprinkle with peanuts and garnish with extra coriander and mint leaves. Serve immediately!

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


SWEET & SOUR PRAWN

Sweet and Sour Prawn is is stir-fried with onion, peppers, pineapple and then tossed in a tangy sauce. This dish comes together in just 15 minutes for a simple and flavorful dinner.



INGREDIENTS

For the prawn:
  • 15 pieces prawns, peeled and deveined
  • 1 teaspoon egg, beaten
  • 3 tablespoon cornstarch
  • Pinch of salt
  • Pinch of white pepper
  • 1 cup vegetable oil, for frying
For the sauce:
  • 1 tablespoon vegetable oil
  • 1/2 onion, cut in chunks
  • 3 tablespoon rice vinegar
  • 3 tablespoon granulated sugar
  • 4 tablespoon ketchup
  • 1 tablespoon Worcester sauce
  • 2 pineapple ring, cut in chunks
  • 1/4 red pepper, cut into chunks
  • 1/4 green pepper, cut into chunks

PREPARATIONS

  1. In a bowl, season the prawns with salt. Pour 1 teaspoon of a beaten egg in and coat the prawns. Then mix in the cornflour and coat the pieces again.
  2. In a pan, add oil and fry the prawns for 2 to 3 minutes. Once cooked, take the prawns out and set aside.
  3. In a wok, add oil. Sauté the onions and add all the sauce ingredients. Stir well. Then add the prawns, pineapple and peppers. Let it cook for another 1 minute.
  4. Enjoy with a bowl of steamed rice!

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


SPICY EGGPLANT IN CHILLI GARLIC SAUCE

These pan-fried eggplants with Chilli garlic sauce are soft, spicy, slightly sweet and are very delicious! It’ simple to make and does not need gazillion ingredients! Makes a great side Tdish, appetizer or main course over steamed rice!



Watch the video


INGREDIENTS

  • 1 large eggplant, cut it in half, then slice down the center of the quarter to create a wedge (see video)
  • 80 to 100 gram Firm Tofu, pressed
  • 2 to 3 dried chilli, soaked in water to soften then chopped
  • 1/2 inch ginger, minced
  • 3 to 4 cloves garlic, minced
  • 1 cup oyster mushrooms, sliced
  • 2 tablespoon oil, for cooking
  • salt, to taste
  • white pepper, to taste
For the sauce:
  • 5 tablespoon soy sauce
  • 2 tablespoon dark soy sauce
  • 1 1/2 tablespoon rice vinegar
  • 1 teaspoon oyster sauce
  • 1 teaspoon sesame oil
  • 1teaspoon sugar
  • 1/2 Chicken Bouillon (optional)
  • 1 teaspoon cornstarch mix with 1/3 cup water
  • a handful of chopped fresh coriander⁣, for garnish

PREPARATIONS

  1. In a small bowl, combine all the ingredients for the sauce. Stir well until the sugar dissolves. Set aside.
  2. In a pan over medium-high heat, add oil. Fry the eggplant for 2 minutes each side or until golden. Transfer to a plate and set aside.
  1. In the same pan, saute the garlic, ginger and chilli until fragrant. Then add the tofu, eggplant, mushroom. Let it cook for 2 minutes.
  2. Pour in the sauce . Stir and let it cook until the sauce thickens. Finally, garnish with coriander.
  3. Serve immediately. Makes a great side dish, appetizer or main course over steamed rice!

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


CHAR KUAY TEOW

Char Kuay Teow is one of the most epic noodle dishes in Brunei & Malaysia. Big flavours, contrasting textures and has a signature hint of charred smokiness to it! That aroma of smokiness is part of the real Kuay Teow experience you normally get from street hawkers. However, you won’t be able to get this “charring” from our home kitchen. Our burners are simply no comparison to the fierce heat of the street hawkers or Asian restaurant kitchens.



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Servings 4 to 6 people

INGREDIENTS

  • 2 packets Fresh Rice Noodles, carefully separate them, blanch in hot water for 1 to 2 minutes. Strain and set aside. If using dried noodles, prepare them according to the package directions
  • 1/4 cup vegetable oil
  • 200 gram beef fillet, thinly sliced; OR 300 gram prawn
  • 4 cloves garlic, minced
  • 1/4 cup dried shrimp, pounded
For the sauce:
  • 1/4 cup sweet soy sauce
  • 1/4 cup light soy sauce
  • 3 tablespoon dark soy sauce
  • 2 tablespoon oyster sayce
  • 1 teaspoon sesame oil
  • 1/2 chicken bouillon
  • White pepper, to taste
  • 1 cup Beansprout (optional)
  • Bak Choy (optional)
For the omelette:
  • 3 tablespoon oil
  • 3 eggs, beaten

PREPARATIONS

  1. In a small bowl, add all the sauces and mix well.

2. Marinade the beef with 2 tablespoon of the sauce mixture. In a separate bowl, add 1/4 cup of the sauce mixture onto the blanched noodle

3. In a wok and on high heat, add oil, stir fry the marinated beef or prawn and let it cook until nicely browned or until prawn turns pink. Transfer onto a plate. Set aside.

4. In the same wok, add garlic and dried shrimp. Sauté until fragrant, about 1 minute. Add the noodle and pour the remaining sauce mixture, sesame oil, chicken bouillon, bean sprout, bak choy. Toss to disperse Sauce through the noodles. Pause between tosses to give the noodles a chance to caramelise on the edges. Mix well and, stir-fry for 3 to 4 minutes.

5. In a separate pan, add oil and pour in the beaten eggs; making a thick omelette. Once set, add it onto the noodle and mix.

6. Remove from stove and serve immediately.


Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


CHINESE BRAISED CHICKEN WITH MUSHROOM

This Braised Chicken with Mushrooms is Chinese home cooking at its best. It has a concentrated savory flavor. The broth absorbs the flavor of the chicken and fresh shiitake and oyster mushroom to create a potent sauce that enhances them both. The mushrooms are the highlight of the dish, meaty and juicy and adds an earthy flavour to the tender chicken.



Watch the video


INGREDIENTS

For the chicken marinade:
  • 3 chicken thighs, cut in pieces
  • 4 tablespoon vegetable oil
  • 1 tablespoon cornstarch
  • 1 chicken bouillon
  • 2 to 3 cloves garlic, minced
  • 1 teaspoon ginger , minced
  • 1 teaspoon sugar
  • Salt, to taste
For the sauce:
  • 5 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • 4 cloves garlic, minced
  • 2 tablespoon rice vinegar
  • 1 cup fresh or dried shiitake mushrooms , soaked in 1 cup of water
  • 1 cup oyster mushrooms
  • 1 onion, quartered
  • 1 tablespoon sugar
Vegetables:
  • 1/3 cup Carrots
  • 1/3 cup Cherry Tomatoes
For the garnish:
  • Handful Coriander, chopped
  • 1 stalk Spring onion, chopped

PREPARATIONS

Let’s prepare the sauce:

1. Rinse shiitake mushrooms. Place fresh/dried shiitake mushrooms in a small sized bowl and add warm water to cover. Mix a few times so that the mushrooms are coated with water. Set aside and allow to rehydrate for about 20 minutes. Thinly sliced the shiitake mushroom or leave it whole. Do not throw the water. It is to be mixed together with the sauce.

2. Combine the sauce ingredients and mix with the water from the shiitake mushroom. Set aside.

Let’s prepare the chicken:

3. In a bowl, add chicken, chicken bouillon, cornstarch, salt, sugar, rice vinegar, garlic and ginger. Blend in cornstarch and mix well by hand until chicken is evenly coated. Marinate at room temperature for 30 minutes.

4. In a dutch oven over medium-high heat, add oil. Add the chicken and cook until the chicken is browned.

5. Add the shiitake, oyster mushroom and pour the sauce over the chicken. Cover the lid and bring the liquid to a boil and simmer over low heat for about 45 minutes, or until the sauce is thick. In the last 10 minutes of cooking, you can add vegetables of your choice.

6. Make sure to stir occasionally, and remember to keep the heat low and add more water if you like a lot of sauce OR if you like the sauce thicker add 1 teaspoon cornstarch mix with 2 tablespoon water.

7. Garnish with coriander and spring onion. Serve immediately with a bowl of steamed rice.


Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


PENYARAM

Penyaram is a traditional Bruneian, Sabahan delicacy. It is dark brown in colour with a distinctly shaped dome with crispy edges, like a Mexican hat. Making Penyaram is actually quite simple where it only requires plain flour, rice flour, palm sugar and brown sugar to make this delicacy.

The recipe is rather simple, you just need plain flour, rice flour, palm sugar and some water. Though the steps look easy and ingredients look simple, the deep frying process can be a challenge. It took me countless trial and error to get the shape. The heat control and shape of wok appeared to an important part of making the Penyaram.



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INGREDIENTS

  • 1 cup plain flour
  • 1 cup rice flour
  • 1 cup palm sugar
  • 1 cup dark brown sugar
  • 1 1/4 cup hot water
  • 3 to 4 cups vegetable oil, for frying

PREPARATIONS

  1. In a medium sized bowl, sieve the plain flour and rice flour.
  2. In a small pot over medium heat, combine palm sugar, dark brown sugar and warm water. Boil until sugar dissolves. Leave it to cool for 5 to 8 minutes.
  3. Add the sugar into the bowl of flour and mix until it forms a batter. Let it rest for at least 2 hours.
  4. In a small wok (8 – 10 inch diameter wok) over low heat, pour 3 to 4 cups of vegetable oil. Pour 1 scoop of batter into the centre of the small wok. The penyaram will spread and float by itself. Let the edge expand fully before flipping. Flip and prick the centre of the kuih to release some air & prevent it from exploding. Fry until golden. Once done, place the penyaram upright on a kitchen towel before serving.

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok