To Make
Heat up water in a medium saucepan. Add in all the ingredients for the soup base, mix and let it come to a boil.
Add in the napa cabbage and tteokbokki, and bring to a boil again. Then, leave to simmer for 5 mins.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02995-Korean-Tteokbokki-Ramen-Rabokki4.jpg
Toss in the ramen instant noodles and simmer a further 5 mins.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02995-Korean-Tteokbokki-Ramen-Rabokki3.jpg
Serve hot with boiled egg, sliced shiitake mushroom, spring onions and toasted sesame seeds.
Boil
Ipoh White Coffee
To Make
In a small saucepan, boil water with dark brown sugar until sugar is dissolved and thickened. Set aside.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02989-Ipoh-White-Coffee-3-scaled.jpg
Place phin filter over a glass cup and add grounded coffee to the filter chamber. Spread coffee evenly, then pour hot water over and let the coffee drip.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02989-Ipoh-White-Coffee-4.jpg
Scoop condensed milk and syrup into a prepared cup(s), then pour the filtered coffee over.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02989-Ipoh-White-Coffee-5.jpg
Lastly, add ghee and give it a vigorous stir until foamy. Serve!https://asianinspirations.com.au/wp-content/uploads/2022/07/R02989-Ipoh-White-Coffee-6.jpg
Pork Bone Style Ramen (Tonkotsu Fu Ramen)
To Make
Blend all soup ingredients in a blender., then bring soup mix to boil in a pot.
Once boiling, reduce heat to low and continue to cook for 15-20 mins.
Cook the Hakubaku Organic Ramen Noodles following the packet instructions. Once cooked, drain and place in a bowl.
Next, heat the soup up again to boiling temperature, then adle over noodles in the bowl.
Top with pork slices, bamboo pickles, egg, wood ear mushrooms, and garnish with spring onion and red pickled ginger. Serve.
Lanzhou Beef Noodles
To Make
Preheat oven to 200°C.
Wash and pat dry the beef and pork bones. Lay them on a tray and roast in the pre-heated oven for 1 hour.
Next, place all ingredients for the soup base (except for spring onions) into a spice bag.
Fill a pressure cooker with water and add in roasted bones, spice bag and spring onions. Pressure cook for 1 hour. If you do not have a pressure cooker, you will need to boil for 2-3 hours to bring out the flavours.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02987-Lanzhou-Beef-Noodles-3.jpg
In a separate pot, fill it with water and let it boil. Place beef shanks in and bring everything to boil for 10-12 mins to remove all the scum and impurities.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02987-Lanzhou-Beef-Noodles-6.jpg
Once the beef shanks have been boiled, place them into the pressure cooker with the other ingredients and pressure cook for 30 mins.
Once completed, remove and discard all the bones and spices. Set beef shanks aside to cool before slicing into thin slices.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02987-Lanzhou-Beef-Noodles-7-scaled.jpg
Add the sliced radish into the soup and let it boil for 5-8 mins. Season the soup with salt to taste.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02987-Lanzhou-Beef-Noodles-5.jpg
To Make Hot Chilli Oil
Heat up the cooking oil in a small saucepan together with the spices under low fire for 15-18 mins. Strain oil into a deep bowl. Next, pour in the crushed chillies and stir in the salt and sugar. Set aside.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02987-Lanzhou-Beef-Noodles-4.jpg
In a deep pot, boil enough water and cook noodles, portion by portion, following the instructions on the packaging.
To Serve
Assemble the cooked noodles, sliced beef and radish before scooping enough soup to cover.
Garnish with chopped cilantro, spring onions and chilli oil.
Filipino Sour Pork Soup (Pork Sinigang)
To Make
Heat up a casserole pot with oil and sauté onions until translucent.
Toss in the pork belly and pork ribs and cook through for about 10 mins.
Add in the smashed ginger and stir for 1 min, then toss in the tomatoes. Then, add in the fish sauce and stir through.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02988-Pork-Sinigang-2.jpg
Pour in some water and bring it to a boil, then once boiling, lower heat and simmer for 40 mins under low fire.
Add in the tamarind soup mix, chillies, snake beans and eggplant and let it boil for 8 mins.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02988-Pork-Sinigang-3.jpg
Toss in the okra and simmer for 3 mins.
Add in the kangkung, then switch off fire and allow the residual heat to cook the kangkung.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02988-Pork-Sinigang-4.jpg
Serve while hot.
Japanese Braised Pork Belly (Buta No Kakuni)
To Prepare Japanese Braised Pork Belly
Slice pork belly into ¾” thick strips and cut into 4”pieces.
Heat up a frying pan with ½ tbsp oil and sear pork pieces for 8-10 mins or till slightly brown.https://asianinspirations.com.au/wp-content/uploads/2022/06/R02984-Japanese-Braised-Pork-Belly-1.jpg
Remove pork pieces and place on paper towels to drain excess oil.https://asianinspirations.com.au/wp-content/uploads/2022/06/R02984-Japanese-Braised-Pork-Belly-2.jpg
In a stew pot heat up about 1 litre water enough to cover pork pieces together with ginger slices and spring onions. Once boiled, turn to low heat and simmer for 1 to 1.5 hours.https://asianinspirations.com.au/wp-content/uploads/2022/06/R02984-Japanese-Braised-Pork-Belly-5.jpg
Remove pork piece from stew pot and cut them into 1 ½“ pieces.https://asianinspirations.com.au/wp-content/uploads/2022/06/R02984-Japanese-Braised-Pork-Belly-6.jpg
In a separate pot (preferably non stick) bring to boil 2 cups of water, sake, soy sauce, mirin and sugar. Place pork pieces into pot and let them simmer under low heat.https://asianinspirations.com.au/wp-content/uploads/2022/06/R02984-Japanese-Braised-Pork-Belly-7.jpg
Put a drop lid (or a plate wrapped with foil) to ensure pork pieces are submerged in the boiling sauce.https://asianinspirations.com.au/wp-content/uploads/2022/06/R02984-Japanese-Braised-Pork-Belly-8.jpg
Simmer till sauce is reduced which takes about 1 hour.https://asianinspirations.com.au/wp-content/uploads/2022/06/R02984-Japanese-Braised-Pork-Belly-9.jpg
Garnish with some chopped spring onions and serve immediately.
Spicy Korean Rice Cakes (Tteokbokki)
To Prepare Spicy Korean Rice Cakes
If you are using frozen rice cakes, soak in water for 30 mins to an hour before cooking.
In a medium soup pot, heat up water with gochujang, gochugaru, minced garlic, sugar and light soy sauce till bubbling.https://asianinspirations.com.au/wp-content/uploads/2022/06/KRC-2.jpg
Add in fish cake strips and let it boil.https://asianinspirations.com.au/wp-content/uploads/2022/06/KRC-4.jpg
Toss in napa cabbage and mushroom, stir and add in the soften rice cakes. Bring it to boil again and simmer for 4-5 mins.https://asianinspirations.com.au/wp-content/uploads/2022/06/KRC-5.jpg
Let cooked rice cakes sits in the pot to allowed water to be absorbed.https://asianinspirations.com.au/wp-content/uploads/2022/06/KRC-6.jpg
Sprinkle with toasted sesame seeds and spring onions before serving
Toasted Stuffed Tau Pok with Sweet & Tangy Peanut Sauce
To Stuffed Tau Pok
Heat up water in a saucepan and once water boiled, switch off fire and blanch bean sprout for 3 secs.https://asianinspirations.com.au/wp-content/uploads/2022/06/TP-2.jpg
Place blanched bean sprouts on kitchen towel to absorb excess liquid. Set aside.https://asianinspirations.com.au/wp-content/uploads/2022/06/TP-3.jpg
Mix all the peanut sauce ingredients together in a mixing bowl adding peanuts and sesame seeds last.https://asianinspirations.com.au/wp-content/uploads/2022/06/TP-7.jpg
Use a sharp paring knife and slit tau pok making a pocket. Stuff julienne cucumber and blanched bean sprouts into the tau pok.https://asianinspirations.com.au/wp-content/uploads/2022/06/TP-9.jpg
Place a toasting wire onto stove. Place 3 at a time of the stuffed tau pok onto toasting wire and gently toast tau pok till they are slightly charred.https://asianinspirations.com.au/wp-content/uploads/2022/06/TP-12.jpg
Serve with sweet and tangy peanut sauce.https://asianinspirations.com.au/wp-content/uploads/2022/06/TP-13.jpg
Teochew Style Sticky Rice Dumplings (Zongzi)
To Prepare Filling and Rice
Roll red bean paste into balls and wrap with pork fat netting (netting will melt while cooking). Set aside.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew5-scaled.jpg
Heat frying pan with 2tbsp oil and sauté half the shallots till golden brown. Dish up and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew10-scaled.jpg
Add 3tbsp oil to the same pan and sauté the garlic and remaining shallot till fragrant.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew11-scaled.jpg
Toss in the dried shrimps and fry till fragrant and browning.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew13-scaled.jpg
Add in the pork belly and stir and toss in the shiitake mushrooms. https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew15-scaled.jpg
Add in the seasonings and stir till well coated.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew17-scaled.jpg
Pour in the soaking water and let it simmer for about 5 mins. Dish up and set aside to cool.
Drain glutinous rice and place into a large bowl. Add in seasonings and stir well. https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew21-scaled.jpg
To Assemble and Cook
Take one or two of bamboo leaf (depending on size) and fold into a
Place a tsp of rice, one red bean ball, fill 1 tbsp of rice, pushing them around the red bean ball. Place one piece of pork belly, a chestnut, a mushroom, some of the dried shrimp and some lotus seeds.cone. https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew26-scaled.jpg
Fill more rice on top and flatten with a spoon.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew27-scaled.jpg
Fold the leaf over with your thumb and the other fingers pressing the sides down to cover the rice surface. Fold along the corner and press together and fold down to seal. Use a twine or saltwater grass going 2 rounds and tie the completed dumpling. Do not tie too tight as dough will expand during boiling.
Heat a big stock pot with enough water and boil dumplings for 2-3 hours or if you use a pressure cooker, pressure cook for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2022/05/Zhang-Teochew35-scaled.jpg
Korean Spicy Fish Stew (Maeuntang)
To Make
Combine all ingredients for seasoning paste and set aside.
Clean fish with some salt, then rinse and wash off.
Place the washed dried anchovies into a cheesecloth bag and tie it firmly.
In a stockpot, boil the radish, bag of dried anchovies and water together for 20 mins under medium heat, covered.
When the radish softens and is semi-transparent, add in half of the seasoning paste.
Next, add in the fish and let it boil under medium heat for 20 mins or until the fish is cooked.
Remove the anchovies pouch, and add in the leek and chopped green chilli. Add more seasoning paste if you want the soup to be spicier. Cook for a few mins.
Season with some salt to taste then turn off the fire.
Toss in the Tang-O and red chilli before serving it hot.
Chicken Shio Ramen
To Prepare Shio Tare
Place kombu and dried shrimps in a saucepan and let them soak for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-2.jpg
Boil them on low heat and remove kombu when water starts to steam. Let the dried shrimps simmer for 10 mins. Strain and return water to a saucepan.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-3.jpg
Add in salt, sake and mirin and cook till salt dissolved. Let it cool down and add in rice vinegar.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-4.jpg
To Prepare Chicken Broth
Fill a deep stockpot with water, kombu, chicken wings, ribs and bones from drumsticks and breast and bring to a simmer.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-6.jpg
Remove kombu when water starts to steam.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-7.jpg
Once the water starts to boil, turn to low heat and let it simmer for 1 hour.
Add in mushrooms, onion and carrot and simmer for another 2 hours.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-12.jpg
Switch off fire, toss in bonito flakes, and let it soak for 30 minutes.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-13.jpg
Strain broth into another stockpot and discard the solids.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-14.jpg
To Prepare Chicken Charshu
Debone the chicken Maryland (thigh & drumsticks together) and roll them into a roulade tying it with butcher’s twine with the skin facing out. Do the same for the breast meat.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-10.jpg
Cook the chicken Maryland roulade in the chicken broth for 12-15mins and the chicken breast for 15-18 mins. Remove from chicken broth and let it cool.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-11.jpg
In a sauce pan heat up tamari, dark soy sauce, sake, mirin and sugar.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-15.jpg
Place chicken Maryland roulade in and coat the sauce and let it cook for 5 mins. Turn it constantly to make sure the entire roulade is well coated. Let it cool down and keep in the fridge till needed.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-16.jpg
Chill the chicken breast in the refrigerator without coating it with sauce.
To Prepare Chicken Oil
Place chicken fats and cooking oil in a small saucepan and cook on low heat.
Add in spring onions and let them simmer for 10-15 mins or till chicken fats has rendered.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-17.jpg
Strain and set aside.
To Assemble Chicken Shio Ramen
Cook ramen as per instruction on the packaging.
In the serving bowl, place 2tbsp of shio tare (add more if prefer a deeper flavour) and 1 tsp of chicken oil. Add in 1.5 cups of hot chicken broth. Add in ramen.
Garnish ramen with chicken charshu, ajisuke, corn kernels, wakame, spring onions and nori.
Yuzu Shio Pork Ramen
To Prepare Chintan Broth
Fill a deep stockpot with chopped old hen, chicken feet, pork trotter, carrots, onion, ginger and water. Boil on medium-high heat till boiling and turn to low fire and let it simmer.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-2-Stock.jpg
Remove any gunk on the surface of the soup with a fine mesh filter.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-3-Skim-Broth.jpg
Let the soup simmer for 4 hours.
To Prepare Dashi
Place kombu in a saucepan and let it soak for an hour then bring it to a simmer slowly under low heat. When water starts to steam remove kombu.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-4-Kombu.jpg
Let the water boil and toss in the bonito flakes. Turn off the heat and strain.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-5-Drain-Bonito.jpg
Pour dashi into chicken broth.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-7-Pour-Dashi.jpg
To Prepare Pork Charshu
Remove skin from pork belly. Roll from the thicker end into a roulade and tie with butcher’s twine.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-9-Pork-Twine.jpg
Place pork roulade into a stockpot and fill with cold water covering the pork. Bring it to a boil. Remove any gunk that floats up. Pour away the water and fill it with the new batch.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-11-Remove-Pork-Gunk.jpg
Toss in kombu and shiitake mushrooms. When water starts to steam, remove kombu.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-13-Add-Kombu-and-Mushroom.jpg
Add in salt and sugar and let it simmer on low heat for 2 hours.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-14-Add-Seasoning.jpg
Add in tamari, dark soy sauce, mirin and sake and continue to simmer for 2 hours.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-17-Add-seasoning.jpg
Remove and let it cool before chilling it in the refrigerator.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-19-Simmer-and-Chill.jpg
Gently remove the twine and slice to about 5mm thick.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-29-Cut-Pork.jpg
To create the char surface, use a blow torch and burn the surface.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-31-Blowtorch-Pork.jpg
To Prepare Shio Tare
In a saucepan, heat up sake, mirin, sugar, salt and Chintan broth and let it simmer on low heat for 15 mins.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-22-Heat-up-Broth.jpg
Switch off the fire and pour in rice vinegar and yuzu juice. Set aside.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-24-Add-Yuzu.jpg
To Prepare Aromatic Oil
Place chicken fats, pork fat, cooking oil, anchovies and spring onions in a small saucepan and simmer for 25 mins on low heat.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-26-Aromatic-Oil.jpg
Strain the solids away and pour in the yuzu juice. Set aside.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-27-Strain.jpg
To Assemble Yuzu Shio Pork Ramen
Cook ramen as per instruction on the packaging.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-33-Serving-Ingredients.jpg
In the serving bowl, place 2tbsp of shio tare and 1 tsp of aromatic oil. Add in 480ml of hot Chintan broth. Add in ramen.
Garnish ramen with chicken charshu, ajisuke and spring onions, bamboo shoots and nori.