Set Menu A Recipe

Assemble and fry

Heat a deep fryer or a pot with enough oil to 180°C (350°F). Fry spring rolls according to package instructions until golden, about 4–5 minutes. Fry wontons until crisp, 2–3 minutes. Remove and drain on paper towel. Quickly deep-fry prawn crackers for a few seconds until they puff. Arrange prawn crackers, spring rolls and wontons on a platter with small bowls of sweet chilli and plum sauce. Serve pickled cucumber salad chilled alongside.

Prepare chicken: cut thighs into bite-sized pieces (about 2–3 cm). In a bowl combine cornflour, plain flour, egg, cold water, salt, white pepper and five-spice powder to make a thick batter. Toss chicken pieces so each piece is well coated. Let rest 10 minutes.

Fry: Heat vegetable oil in a deep pan to 180°C (350°F). Fry coated chicken in batches until golden and cooked through, 5–7 minutes per batch. Remove and drain on paper towel.

Finish and season: Heat 1 tbsp oil in a wok over high heat. Add minced garlic, sliced green chilli and spring onion pieces, stir-fry briefly (10–15 seconds) to release aroma. Add fried chicken and toss quickly. Sprinkle sea salt flakes and ground black pepper, toss to combine, then serve immediately.

Toss seaweed strips with cornflour, sesame oil and sugar so they are lightly coated. Heat 0.5 cup oil in a shallow pan until shimmering (not smoking). Fry seaweed in small batches for 5–10 seconds until crisp — they cook very fast. Remove with a slotted spoon and drain on paper towel. Serve immediately so they remain crunchy.

Velvet the beef: In a bowl toss sliced beef with 1 tbsp cornflour, 1 tbsp rice wine and a pinch of salt. Let sit 10 minutes. Heat 1 tbsp oil in a wok until very hot, add beef in a single layer and stir-fry quickly until about 80% cooked, 1–2 minutes. Remove and set aside.

Sauce and vegetables: Add remaining 1 tbsp oil to the wok, stir-fry garlic and ginger for 20 seconds until fragrant. Add smashed fermented black beans and stir 15 seconds. Add sliced onions and peppers, stir-fry 1–2 minutes until slightly softened.

Combine: Return beef to wok. Add light soy sauce, oyster sauce, dark soy, sugar and chicken stock. Stir to combine and simmer 1–2 minutes. If sauce needs thickening, mix 1 tsp cornflour with 1 tbsp cold water to make a slurry, add to wok and cook until sauce thickens and coats beef. Taste and adjust seasoning. Serve hot.

Prepare pork: In a bowl beat the egg, add pork cubes and mix. Toss pork in the cornflour and plain flour mixture until evenly coated. Shake off excess.

Deep-fry pork: Heat oil to 180°C (350°F). Fry pork in batches until golden and crispy, about 4–6 minutes per batch. Remove and drain on paper towel.

Make sauce: In a small saucepan combine ketchup, white vinegar, sugar, pineapple juice and bring to a simmer. Stir in pineapple chunks. Make a slurry with 1 tbsp cornflour and 2 tbsp water, whisk into sauce and cook until glossy and slightly thickened.

Combine and serve: Toss fried pork with bell peppers and onion in a hot wok for 30 seconds, pour in sweet & sour sauce and toss quickly to coat. Serve immediately so pork stays crisp.

Velvet chicken: Toss sliced chicken with 1 tsp cornflour, 1 tbsp rice wine (or a splash of water if not using), 1 tsp light soy and a pinch of sugar. Let sit 8–10 minutes.

Cook: Heat 2 tbsp oil in a wok over high heat. Add ginger and stir-fry 10–15 seconds until aromatic. Add chicken and stir-fry until cooked through, about 3–5 minutes depending on thickness.

Finish: Add spring onions and sesame oil, toss for 20–30 seconds until spring onions are just wilted but still bright. Adjust seasoning with light soy if needed and serve immediately.

Brown aromatics and chicken: Heat 2 tbsp oil in a medium pot over medium heat. Fry sliced onion and minced garlic until softened, 2–3 minutes. Add curry powder and turmeric, toast 30 seconds to release fragrance. Add chicken pieces and brown lightly on all sides.

Simmer: Add potato (if using), chicken stock and coconut milk. Bring to a gentle simmer, cover and cook 12–15 minutes until chicken and potato are cooked through.

Season: Stir in fish sauce (or light soy) and sugar. Taste and add salt to taste. Simmer uncovered 1–2 minutes to adjust consistency — for thicker curry simmer a little longer, for thinner add a splash more stock. Serve hot with steamed rice.