Chicken Satay with Compressed Rice Cubes

Method:

1. Cook rice as per packaging instructions. Boil coconut milk with kaffir lime leaves until thick. Place rice in a bowl and pour in mix through a strainer. Add salt and mix well. Line a small tray with clingflim, add rice and then cover with film. Compress and chill rice overnight.
2. Place a heavy bottomed pan on medium heat and slowly toast peanuts and coriander seeds. Add in Thai paste and satay sauce and cook out for a couple of minutes. Add in palm sugar, coconut cream and a splash of water. Bring to boil then leave to simmer for five minutes.
3. Blend all ingredients minus the chicken to a fine paste in a food processor. Add paste to a bowl and add chicken, leaving to refrigerate overnight. Add marinated chicken to skewers and grill over a high heat.
4. Serve the skewers with the rice cut into cubes and the sauce.
5. Garnish if desired with banna leaf cut into shape with a little rub of oil for a lovely shine.

Chu Hou Beef Brisket

Method:

1. In a heavy based pan over a medium heat, add in the cinnamon, star anise, orange peel and bay leaves. Toast out the spices for a minute.
2. Add in the oil, the scallions, ginger and garlic until they begin to brown. Add in the brisket and seal off the outside of the beef.
3. Add in the ingredients from the base sauce mix and cook out with the beef for around 3-4 minutes.
4. Pour in the rice wine, half the orange juice and water and bring to the boil.
5. Reduce the heat to a simmer cover with foil and braise in the oven at 130 degrees for approximately 1 and a half hours, after this time remove from oven and add in the diced mooli and carrots and place back covered for another 30 minutes.
6. Remove from oven and check sauce consistency. If not thick enough, simmer on the stove until desired thickness is achieved.
7. Place in a serving dish and garnish with the green tips of scallions.
8. Serve with some noodles or rice.

Singapore Noodles

Method:

1. Mix all of the sauce ingredients together.
2. Heat half of the 2 oils in a heavy based pan or preferably a wok and cook the prawns until just under-cooked, remove from oil and set aside.
3. Add the egg to the pan and spread it out making a small omelette, remove from pan and set aside.
4. Put pan back onto heat add in remaining oil, place in the garlic, ginger and onion and fry for 2 minutes.
5. Turn up the heat, add in mixed peppers and cook out for 1 more minute.
   Add in the sauce and mix well.
6. Add in the noodles and stir fry for a minute, coating the mix.
7. Roughly chop the egg and add to pan along with the prawns, pork and chilis and toss until everything is heated through and evenly distributed in the pan.
8. Serve immediately.

Salmon Sashimi

Method:

1. Combine all dressing ingredients in a bowl and whisk well until emulsified.
2. Season the cucumber strips with some salt and leave for 10 minutes. Rinse the cucumber well to remove the salt, drain and squeeze out any excess moisture. Combine the remaining salad ingredients in a bowl until dissolved. Add in the cucumber and mix well.
3. Thinly slice the salmon into 2 equal portions and place on a serving plate.
4. Dress with the ponzu dressing and top with the cucumber salad. Add a sprinkle of the masago wasabi, and a pinch of the Sichimi.
5. Serve with a small side of the Wakame salad.