Udon Aglio, Olio e Peperoncino with Halibut Fillet

Ingredients

1 Tbsp Aglio, Olio e Peperoncino for each Adult portion

1 Packet of Udon 

300g Halibut Fillet, Sliced into 2 equal portions

Few cherry tomatoes 

Extra Virgin Olive Oil

Salt and Pepper to taste 

Method

1. Cook Udon and set aside.

2. Season Halibut with salt and pepper on both sides.

3. Heat up a pan, apply a film of cooking oil on the skin of Halibut and sear skin side down. (Do not pour oil into pan as it will not make the skin brown and crisp)

4. After 4 mins and when you see the sides turn opaque, flip them over and sear for 1 min. Set aside. 

5. In a pan, add about 2 Tbsp of  Extra Virgin Olive Oil, cherry tomatoes and 1 Tbsp of glio, Olio e Peperoncino per adult 

6. Once the glio, Olio e Peperoncino is heated through, add in the Udon.

7. Mix well and serve, with the Halibut Fillet on top.

8. Enjoy! 

Curry Udon

Ingredients

Nyonya Curry Powder

6 Tbsp Coriander Powder

4 Tbsp Cumin Seeds

2 Tbsp Fennel Seeds

4 Tsp Black Peppercorns

4 Cinnamon Sticks

3 Cardamom Pods

10 Cloves

Half a Nutmeg

5 Tbsp Chilli Powder

5 Tbsp Turmeric Powder

Main Curry Ingredients 

2 Stalks Lemongrass, bruised
2 Star Anise
1 Cinnamon Stick
50g of the nyonya curry powder you made just now
800g to 1kg Chicken (cut into small pieces)
2 Sprigs Curry Leaves
1½ cup Coconut Milk
3 Potatoes, peeled and cut into cubes
Salt to taste
Udon Noodles

Paste Base

10 Shallots, chopped finely
1 Clove Garlic, minced
2 Candlenuts
½ Tsp fennel Seeds
½ Tsp Cumin Seeds

Method

1. Roast the spices one by one on a pan with heat and Blend them finely.

2. Mix curry powder with some water. Leave aside. 

3. Heat oil, sauté star anise, and cinnamon stick. Add inPaste Base and curry powder paste and cook until fragrant.

4. Add in lemon grass, chicken and potatoes. Mix all the ingredients in the wok. 

5. Add in 1 cup water and leave to simmer.

6. Add in salt to taste.

7. Finally add in coconut milk and curry leaves.

8. Simmer until slightly thick. 
9. Cook your Udon in boiling water, add drained udon to Curry

9.Enjoy!

Stir Fry Udon with Luncheon Meat and Crabstick

Ingredients

1 Packet Udon

1/4 Can Luncheon Meat

3 Crabstick

1 Tbsp Oyster Sauce

2 Tsp Light Soy

1 Clove Garlic, roughly chopped

1 Egg

Pepper to taste

Cooking Oil

Method

1. Cook udon in boiling water for 2 mins.

2. Pan fry Luncheon meat till crisp

3. In a wok, add cooking oil and Garlic

4. Once aromatic, crack egg and stir

5. Drain and add in udon and stir fry

6. Add in Crabstick and Luncheon meat, Oyster sauce and Light Soy

7. Stir fry for 1 to 2 mins 

8. Enjoy!