Discover the authentic in Asian cuisine food
To Prep
Mix all the Sauce ingredients together in a bowl. Set aside.
To Cook
Cook sweet potato noodles in boiling water for about 2-3 mins or according to packet instructions. When it is al dente, drain noodles in a colander and rinse with cold water until the noodles have completely cooled. Drain well.
In a serving bowl, place the noodles, top with sauce, sliced cucumber, pickled radish, lettuce/cabbage and hard-boiled egg. Garnish with sesame seeds and serve.
To Cook
Place the chicken in a stockpot large enough to hold the chicken and 10-12 cups of water.
Bring it to a boil over medium high heat. Skim off any foam on top. Reduce the heat to medium low and simmer, covered, for about 40 mins.
Add the soy sauce, fish sauce, garlic and onion. Season with salt and pepper, simmer for about 15 mins. Add spring onions towards the end of cooking time.
Remove chicken and shred.
To Serve
Place noodles in serving bowls, top with carrots, zucchini, enoki mushrooms and shredded chicken. Ladle in hot soup, garnish with crown daisy and chilli. Serve with seasoning sauce.
For the Caramel Sauce
In a saucepan, dissolve sugar and 100ml water over low heat. Let it simmer for 10 mins and when the sauce starts to thicken and turns dark brown, turn off heat. Carefully add 2 tbsp of boiling water and stir to slightly thin out the sauce (mixture might splatter due to the heat).
Pour the caramel into 7-8 ramekins. Set aside and let the caramel thicken naturally.
For the Custard
Combine 10g of gelatine powder and 60 ml of water and let it stand for 1 minute. Then microwave on high for 30-40 seconds and stir. Set aside until ready to use.
In a large mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
In a medium saucepan, heat 200ml milk over medium heat until the milk is warm to the touch. Add the warm milk to the egg yolk while whisking constantly. Furthermore, add gelatine mixture and mix well. Remove from heat.
Strain the mixture to get a smooth creamy texture. When done, add the remaining 200 ml milk and vanilla extract and continue to whisk it all together.
Pour the mixture into the ramekins and over the hardened caramel sauce. Cover the ramekins and steam for about 10-15mins or until they start to jiggle and not liquid.
Cool ramekins till room temperature, transfer to fridge and chill for minimum 3 hours.
To serve, run a small sharp knife around the edge of each ramekin to loosen the custard. Invert a plate over the ramekins and flip over quickly. The purin should slide out, otherwise tap the bottom of the ramekins to push it out.
Top the purin with fruit slices or berries and whipped cream and serve cold.
To Cook
In a large pot with cold water, add the beef, one spring onion and several ginger slices. Bring the water to a boil and then remove the beef from the water. Discard the rest of the water and herbs. This to remove any impurities from the meat.
In a large pot, heat up some oil and fry the doubanjiang for half minute over low heat. Then add the rest of the ginger, garlic, leek, red onion and all the dry spices and fry until aromatic.
Add the beef to the pot and stir fry for several minutes until the beef is browned on all sides.
Add the tomato wedges and warm stock to the pot. Bring the stock to a boil on medium high heat and then lower the heat to medium low and simmer for about an hour.
Remove the beef from the soup, and pour the soup through a strainer to remove all the herbs and aromatics. Make sure the soup is strained into another pot.
Season the soup with salt to taste and allow the soup to simmer for another 15 minutes.
Cook the noodles according to packet instructions. Then portion into separate bowls. Top with a few pieces of beef and cover with the warm soup. Garnish with some chopped green onions and coriander. Serve hot.
To Prep
Place the glass noodles in to a bowl of water for 10 mins to soften. Once they have started to become transparent, remove them from the water and cut into smaller sections for the filling.
Wash the bitter gourd and cut off both of the ends. Cut the bitter gourd in to smaller section about 4cm long. Use a teaspoon to remove the seeds and core of the bitter gourds before coating them in salt for 15 mins to help reduce the bitterness.
In a large mixing bowl, combine the pork mince, coriander roots, garlic, fish sauce, soy sauce, oyster sauce, sugar and black pepper and mix well before adding the glass noodle sections. Let the filling marinate for 10 mins.
Rinse the bitter gourds to get rid of the excess salt and stuff with the pork filling. Ensure that each section is entirely filled to ensure that the filling pork doesn’t fall out.
To Cook
Boil the vegetable stock in a pot and add the coriander. Add the bitter gourds, carrots and mushrooms before closing the lid and simmering for 20-30 mins depending on how soft you want the bitter gourds to be.
To Marinade
Soak the trotters in cold water for over 4 hours or overnight and shave the hair if needed.
In a large pot, bring water to boil (adjust amount to cover the trotters) and add coffee powder. Place the pork trotters into the pot.
Bring back to boil and let boil for 10 mins. Remove the trotters and rinse with cold water to remove blood and scums.
To Cook
Place all broth ingredients into a clean pot. Insert all spices into a stock bag and tie tightly to seal, then place into the pot. Mix well for the sugar to rice syrup to dissolve.
Add in the clean pork trotters and bring to boil over high heat without cover. Cook for 30 mins, then cover with lid and lower the heat to medium, simmer for 1-2 hrs (depending on size of trotters). Stir from time to time. If the broth gets too thick, add ¼ cup water. Optional: Add 1 tbsp rice syrup for gloss.
Remove pork trotters and let cool for 15-30 mins. Remove meat from the bone and slice thin.
To Make Spicy Pork Trotters
Combine all spicy sauce ingredients and bring to boil over high heat. Then reduce to simmer for 10 mins.
Toss the meat in the sauce and spread evenly on a baking tray lined with foil. Broil high for 3-4 mins each side.
To Serve
Plate half original and half spicy pork trotters onto a serving plate. Sprinkle with sesame seeds and spring onions and garnish with lettuce. Serve with salted shrimp sauce.
To Begin
Soak rice in water for at least 1 hr. Place dashima, white radish and 5 cups of water into a small pot. Bring to a boil and then, turn the flame down to low heat and simmer the broth for 20 mins.
Meanwhile, prepare the onion, carrot, pumpkin and mushroom. To save time, cut them into smaller chunks and blitz using a food processor until diced.
In a pot or wok, add sesame oil and heat over medium fire. Drain the rice and put into the pot. Give a quick stir. Pour in a ladle of broth and cook while stirring until the broth evaporates. Repeat another 3 times. The rice grains will gradually expand.
Pour in 2 cups of broth and put in all the diced vegetables. Bring to a boil. Then put on a lid and turn the flame down to low and simmer for 10 mins while stirring occasionally. Keep a lookout and add in water if necessary. Season with salt according to taste.
Transfer to individual serving bowls and serve with sesame oil and sauce soy if preferred. Top with nori strips and sprinkle some white sesame seeds.
To Prep
Wash your shrimp and butterfly them to remove the vein.
To Cook
Add the oil to a pot and heat up on medium high heat.
Add the garlic and stir fry until golden brown. Remove the garlic from the pot and set aside for later. Leave the oil in the pot.
Add the shrimp to the pot and stir fry until they turn pink.
Add water to the pot and increase the heat to high to bring the water to a boil.
Turn the heat down to medium low when the water begins to boil. Skim off any scum that rises to the top.
Season the soup with the fish sauce, sugar, tamarind powder, chicken bouillon and salt and cook for another 10 minutes.
Add the tomatoes and taro stems to the soup and cook until they are done.
Portion the soup into individual bowls. Garnish with the fried garlic, Thai basil and chilli slices before serving.
For the Scallion Oil
Heat the oil and fry the onion. Take out when they turn golden brown.
Add the green part of the scallion into the oil, fry over low heat for about 5 mins then take out.
Add the white part of the scallion, fry over low heat till golden brown, take out and set aside.
For the Noodles
Mix 2-3 tbsp scallion oil with dark soy sauce, light soy sauce and sugar in the serving bowl.
Boil noodles with water till cooked, take out with a strainer spoon.
To serve, mix noodles with oil sauce, then add some fried white scallion on the top.
To Cook
Bring a small pot of water to boil. Add the aburaage in the boiling water and flip once. Remove the oil from the aburaage. Transfer to a plate to let cool. Cut into thin strips and squeeze out water.
Slice the carrot into slabs and then julienne.
In a large frying pan, heat sesame oil over medium heat. Then, add the aburaage and carrot. Saute to coat with the oil.
Add the sake, granulated sugar, mirin, gluten-free soy sauce, and mix all together.
Add the edamame and steamed rice. Break the rice into smaller pieces.
Serve and enjoy immediately once the rice is well coated with the seasonings and heated through.
To Prep
Prepare a steamer large enough to fit an 8 inch square baking pan.
Grease an 8 inch baking tin with a generous layer of cooking oil.
In a saucepan, combine all ingredients for pandan layer and stir over medium heat until batter starts to thicken. Remove from heat.
Pour batter into the prepared tin, steam for 20 mins on medium heat.
Carefully remove lid of the steamer every 6-8 mins to wipe away water forming on the lid to prevent from dripping on the kuih.
In a saucepan, combine all ingredients for coconut layer and stir over medium heat until batter starts to thicken. Remove from heat.
Pour coconut layer batter onto pandan layer and steam for 20 mins on medium heat.
Cool completely, or overnight before slicing the Kuih Talam to serve.
To Cook
Add all ingredients into a stock pot and bring to boil.
Reduce heat to medium-low, simmer covered for 45 mins. Serve hot, warm or chilled.
