To Cook
Bring water to the boil in a large saucepan. Blanch the bok choy for 30 secs, then transfer into a colander and run under cold water.
Heat some oil in a pan over medium heat. Pan fry the sliced luncheon meat 2 mins each side, or until slightly browned. Remove and drain on paper towel.
Wipe the pan, then heat some more oil. Cook the eggs sunny side up, then remove from pan and set aside.
Prepare the instant noodles as per packet instructions.
To serve, top the noodles with blanched bok choy, cooked luncheon meat and sunny side up egg. Drizzle over some sesame oil, and enjoy.
Boil
Poached Chicken Breast Salad
To Make
Mix sauce ingredients in a bowl and set aside.
Slice chicken into thin strips.
Combine chicken and vegetables on plate, and drizzle dressing over the top.
Japanese Potato Salad
To Cook
Boil potato from cold water with pinch of salt until nice and soft. Drain it and keep in the fridge.
Mix carrot, cucumber, onions and salt. Squeeze excess liquid out to make pickled vegetables.
Mix sauce ingredients in a bowl.
Combine potato, lightly pickled vegetables, ham and the sauce to serve.
Egg Mayonnaise Rice Bowl
To Cook
Mix sauce ingredients in a saucepan. Bring to boil, then strain out the bonito flakes and set aside.
Mix egg and mayonnaise together, then pour over the steamed rice. Splash 3 tsp of sauce mixture and microwave for 1 min.
Add 1 tsp of sauce mixture, sprinkle with chilli pepper and nori.
Halloween Lychee Cocktail
To Prep
Add sugar and water into a saucepan and bring to the boil. Add in the dried roselle flowers, stir through, then reduce heat to simmer for 3 mins until thickened slightly.
Strain mixture into a large jug or measuring cup and set aside in the fridge to cool completely.
Remove the lychees from the syrup, reserving the syrup in a separate jug or measuring cup. Pat the lychees dry with paper towel, and set aside.
Mix the reserved lychee syrup with sake at a 1:1 ratio. Set aside in the fridge to chill.
To make the lychee eyeballs, use a butter knife to spread some strawberry jam in and around the pit of the lychee, then place a blueberry inside. Repeat with remaining lychees.
To Make Cocktail
Pour cooled roselle syrup to fill ¼ of a glass. Add in some ice cubes.
Pour the lychee sake mixture over a spoon onto the syrup and ice to create an ombre effect, filling up the glass about ¾ of the way.
Carefully place the lychee eyeballs to sit on top of the ice cubes.
Serve cold.
Pickled Green Mango
To Make Pickled Mango
In a small saucepan, bring water to a boil. Add in sugar, stir to dissolve, then remove from heat and allow to cool completely.
Once completely cooled, add rice wine vinegar, fish sauce and salt, and stir through. Adjust taste to your preference.
Place green mango slices into a sterilised jar, then pour cooled pickling liquid to cover mango.
Place jar in the fridge for at least 24 hours.
To Make Dipping Sauce
In a small bowl, add fish sauce and sugar. Stir to dissolve sugar.
Add in dried chilli flakes, roasted rice powder, shallots and sliced chillies, and stir through.
Set aside for 15 mins.
To serve, remove green mango from pickling liquid and serve with dipping sauce.
Vietnamese Salty Lemonade (Chanh Muoi)
To Make Pickled Lemon
In a large bowl, mix the vinegar with enough water to fill ¾ of the bowl. Wash the lemons in the water, then rinse under running water.
Slice the lemons lengthwise into 4 segments without cutting all the way through.
Rinse a jar with boiled water to sterilise. Add ½ tsp salt to the bottom of the jar.
Rub ½ tsp salt into the lemon. Place the lemon into the jar, pressing down to spread out the quartered lemon and to squeeze out some of the juice. Sprinkle another ½ tsp salt over the lemon.
Repeat with remaining lemons until jar is full. Pour in boiled water to cover the lemons. Rotate jar to dissolve salt.
Leave to pickle for 3 weeks, rotating the jar a few times every day.
To Serve
Slice ½ pickled lemon and add it to a glass. Pour in soda water and top with ice. Enjoy cold.
Mentsuyu
To Cook
Bring sake to a boil in a saucepan over medium heat. Allow to boil for 30 secs.
Lower heat, then add mirin and Japanese soy sauce, and stir through.
Add kombu and dried bonito, stir through, then simmer for 5 mins.
Remove from heat and set aside until completely cooled.
Strain mixture, then use mentsuyu as a soup base or dipping sauce.
Thai Green Curry Chicken
To Cook
Add the coconut milk into the pot and allow it to simmer until the oil and milk separates.
Add in the Thai Green Curry Paste and stir fry for a couple mins.
Add in the chicken thigh fillets and mix through.
Pour in water and bring to bowl over medium-high heat and then reduce to a simmer.
Add in the eggplants and kaffir lime leaves and stir through. Simmer for a couple mins until eggplant is cooked through.
Season with salt, sugar and fish sauce.
Garnish with Thai basil and chilli, then serve.
Thai Green Curry Beef Skewers
To Prep
Add the rump steak, fish sauce and pepper to a mixing bowl. Stir to combine. Cover in cling wrap and allow to marinate for 1 hr, or overnight for best results.
Thread 6-8 pieces of meat on a skewer. Repeat with remaining meat.
To Cook
Add the coconut milk and Thai Green Curry Paste into a saucepan. Bring to the boil, then lower heat and simmer for 1-2 mins, stirring to break up the paste. Add in cornflour slurry and cook for 30 secs until thickened, then remove from heat.
Heat a griddle pan over high heat. Add some oil, then place the skewers on the pan, cooking for 1 min on each side for a total of 4 mins, or until cooked to your preference.
Transfer to a plate and allow to rest.
Add all the salad ingredients in a large mixing bowl. Toss to combine and set aside.
Mix salad dressing ingredients together until palm sugar is dissolved. Pour over salad and toss to evenly coat.
To serve, drizzle green curry sauce over the beef skewers, and serve with salad.
Coconut & Mango Riceberry Rice Pudding
To Cook
Add riceberry, water and ¼ tsp salt into a saucepan. Bring to a boil, then lower heat and simmer covered for 20 mins, or until rice is cooked but still slightly wet.
Add in the sugar, remaining salt and 350ml coconut milk, then stir through. Bring to the boil, then lower heat and simmer uncovered, stirring occasionally for 10 mins, or until mixture has thickened to desired consistency.
Serve warm or cold with remaining coconut milk drizzled over, and topped with mango and toasted coconut flakes.
Chinese Dumplings
To Prep
Place dry chilli flakes in a heatproof bowl. Heat oil gently in a saucepan. Take off heat for about 30 secs, then pour over chilli flakes. Set aside to cool.
To Cook
In a mixing bowl, combine the pork mince with the cabbage, onion, ginger, spring onions, oyster sauce, Shaoxing wine, salt, pepper and sesame oil. Stir all ingredients in one direction until mixture becomes sticky.
Place 1 tsp worth of filling in the middle of pastry, brush a little bit of water around the edge of the pastry with your finger, then fold the pastry in half to enclose the filling. Crimp the edges to create the folds.
Place 2 tbsp of cooking oil in a non-stick frying pan. Heat oil and add 15 dumplings. Pan fry on medium-low heat until the bottom is slightly golden. Add ½ cup of water, cover with lid and cook until all the liquid is absorbed.
Remove lid and cook over medium heat until the bottoms crisp up. Drizzle with extra oil if required.
Serve with dipping sauce and chilli oil.
Note: To boil the dumplings, place dumplings in boiling water until they float to the surface. Add a cup of cold water and bring to boil. Remove dumplings from water and serve.