Episode 3: Comfort

An overseas student is home sick and hungry as he walks into the diner. What special ingredients did the chef take out from the Samsung Bespoke Fridge and air fry in a Microwave Oven to bring him closer to home?

Simple delectable recipes

Pandan Chicken

Ingredients:

  • 4 pcs Coriander roots
  • 2 cloves Garlic
  • ¼ tbsp White peppercorns
  • 1 tsp Light soy sauce
  • 2 tbsp Oyster sauce
  • ½ tbsp Coconut milk (can be substituted with coconut cream)
  • 350g Skinless chicken thigh (cut into bite size)
  • Pandan leaves

Instructions:

  1. With a pestle and mortar, pound and grind coriander roots, garlic, white peppercorns, light soy sauce, oyster sauce and coconut milk until well combined. This will be the marinade.
  2. In a bowl, mix chicken pieces with marinade until evenly coated. Let it marinate for 30 minutes.
  3. Twist the middle part of the pandan leaf, with both ends sticking outwards, to prepare a pocket where you can put a piece of marinated chicken.
  4. Wrap the pandan leaf around the chicken by looping the ends of the leaves into the pocket. Cut off any excess leaf. Repeat for all.
  5. Place the wrapped pandan chicken into the Bespoke Fridge, if you are not air frying it immediately.
  6. When ready to cook, place the wrapped pandan chicken into the Microwave Oven, set to 180°C and air fry for 15 minutes.

Pad Thai

Ingredients:

  • 35g Palm sugar, chopped
  • 3 tbsp Water
  • 4 tbsp Thai cooking tamarind
  • 2 tbsp Fish sauce
  • 115g Dry rice noodles, medium size (soaked in room temp water for an hour)
  • 2 tbsp Dried shrimp, medium size and roughly chopped
  • 3 cloves Garlic, chopped
  • ¼ cup Shallots, roughly chopped
  • 85g Pressed tofu, cut into small pieces
  • 3 tbsp Finely chopped sweet preserved daikon radish
  • Dried chili flakes (optional)
  • 3 tbsp Vegetable oil
  • 10 Shrimp or more, medium size
  • 2 Eggs
  • 120g Bean sprouts, loosely packed
  • 7-10 Garlic chive stalks, cut into 2 pieces
  • ¼ cup Roasted peanuts, roughly chopped
  • 1 Lime
  • Garnishes and condiments for serving: chilli flakes, roasted peanuts, bean sprouts and garlic chives.

Instructions:

  1. To make the sauce, melt and caramelize the palm sugar.
  2. Add water to stop the caramelization.
  3. Add fish sauce and tamarind and bring to a simmer.
  4. Off heat and let it sit until the sugar is completely dissolved. Set aside.
  5. Cook off the shrimp.
  6. Sauté shallots, garlic, tofu, dried shrimp, preserved radish, and chilli flakes
  7. Add the soaked noodles. Then add the sauce.
  8. Toss until the noodles have absorbed all the sauce.
  9. Push the noodles to one side, add the eggs on the space you have made and break the yolks.
  10. Put the noodles on top of the eggs and let it cook for 15-30 seconds.
  11. Flip and toss to mix.
  12. Add the peanuts, bean sprouts and garlic chives.
  13. Turn off the heat and toss until the beansprouts are incorporated and slightly wilted.
  14. Plate and top with more peanuts and shrimp.
  15. Add fresh lime before eating.

Make it your way, make it Bespoke

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