To Cook
For 45 mins-1 hr, soak the rice in the water in a claypot. Sprinkle the Chinese sausage on the rice after it has been soaked. Add the lard. Bring the claypot to a boil on medium heat and leave it uncovered.
Heat up a wok over medium heat with some oil. Let the ginger caramelize slightly in the wok. Add the bok choy and stir-fry until wilted. Remove from heat and set aside.
When the rice is boiling, turn the heat down to low and let it simmer for 8 mins. Remove the lid and add the bok choy only (without its cooking liquid) to the top of the rice and cover the pot. Leave to simmer for approximately 5 mins.
Serve while hot.
Boil
Pad Thai Stir Fried Noodles with Prawns
To Cook
Place noodles in a bowl of boiling water for 6-8 mins. Drain and rinse in cold water to stop the cooking process. Set aside.
Heat 1 tbsp oil over medium heat and stir-fry prawns and tofu until just cooked.
Add Valcom Pad Thai Paste and mix well. Stir in fish sauce, tamarind puree, sugar and chilli powder.
Rinse rice noodles then add to pan and stir through. Push the mixture to one side of pan, then add beaten egg and allow it to cook slightly before tossing it through the noodle mixture.
Throw in the beansprouts and chives, stir thoroughly for 1 min.
Dish out and garnish with peanuts and a quarter of a lime.
Japanese Soba Noodle Salad
To Cook
Cook soba noodles in accordance to packet instructions. Rinse under cold water. Drain and place in the serving bowl.
Mix salad dressing and noodle dressing in two separate bowls.
Combine all salad ingredients and salad dressing in a mixing bowl. Place the salad on top of noodle.
Pour the noodle dressing over the noodles and sprinkle toasted sesame seeds over noodle salad.
Korean Soybean Sprouts Soup with Rice (Kongnamul-Gukbap)
To Cook
Boil 2L of water in a pot.
Add the anchovies and dried kelp to the boiling water. Cover with a lid and let it cook over medium high heat. When the water comes to a rolling boil, reduce the heat to medium and let it simmer for 10 minutes.
Strain the stock to remove the anchovies and kelp.
Add the soybean sprouts, garlic and salt to the stock. Submerge all the soybean sprouts in the stock. Cover with a lid and cook over medium high heat for about 5 minutes.
Strain the stock again, this time into a large bowl and set aside the cooked soybean sprouts.
Prepare 2 large Korean-style earthenware bowls for finishing up the soup.
Separate the sliced onions into 2 portions and place each portion into a bowl. Do the same for the rice, kimchi, and soybean sprouts.
Add some freshly ground black pepper into each bowl and add 2 cups of stock to each bowl.
Place the earthenware bowls on top of the stove on medium high heat until the stock begins to boil. This will take between 10-15 minutes.
Once the soup begins to boil, crack an egg into each bowl and let the eggs cook for a minute.
Sprinkle the sesame seeds, gochugaru, and chopped spring onions into each bowl.
Finally drizzle with sesame oil and serve immediately from the stove.
Pear and Snow Fungus Dessert Soup
To Prepare
Pour the water into a pot and bring it to a boil.
Add the other ingredients, letting it cook on high heat.
When the water starts to boil, turn the heat down to low and continue cooking for 15 mins.
Serve hot or cold.
Pear and Red Dates Dessert Soup
To Prepare
Pour the water into a pot and bring it to a boil.
Add the other ingredients, letting it cook on high heat.
When the water starts to boil, turn the heat down to low and continue cooking for 15 mins.
Serve hot or cold.
Spicy Seafood Noodle Soup (Jjamppong)
Preparing the Noodles
Heat up some vegetable oil in a wok over low heat. Then add the chilli flakes, garlic, ginger and green onion. Stir fry until fragrant.
Increase the heat to medium and add the rest of the vegetables. Stir fry until the vegetables are soft.
Next add the seafood to the wok and mix well with the other ingredients and spices.
Add the soup ingredients to the wok and cover with a lid. Let the soup cook until the seafood is cooked through. Take care not to overcook the seafood; about 10 minutes of cooking should be enough.
Prepare the noodles according to package instructions while the soup is cooking.
When the noodles are done, portion them into individual bowls. Then add the soup and seafood and serve hot.
Honey Sriracha Barbecue Sauce
To Cook
Add the butter to a pan over a low heat to melt the butter.
Once the butter has melted, add the onions and saute until they become translucent.
Add the garlic and continue to saute till they become fragrant.
Add the remaining ingredients and whisk the mixture until has fully combined.
Simmer the sauce for 5 mins until it thickens.
Hot Sriracha Barbecue Sauce
To Cook
Add all of the ingredients into a small pot and bring to a boil.
Once the sauce has reached a boil, reduce the heat to low and simmer the sauce for 5 mins or until the mixture thickens.
Yakiniku Sauce
To Cook
Add the soy sauce, mirin, sugar, sake, bonito flakes, rice vinegar and miso into a small saucepan and bring to a boil before reducing to a simmer for 10 mins.
Strain the mixture through a fine sieve and allow to cool before adding the sesame seeds and grated apple.
Refrigerate the sauce at least 1 hr to allow the flavours to combine.
Asian-Style Sriracha Barbecue Sauce
To Cook
Combine all the ingredients into a small saucepan.
Bring the mixture to a boil, reduce the heat to low and simmer for 5 mins until the mixture thickens.
Japanese Stew (Oden)
To Cook
Gently wipe the kombu with a damp cloth to remove any dirt.
Heat up the claypot over medium heat, add kombu, water and simmer them. Remove them before the water boil.
Add dried bonito flakes and simmer. Strain bonito flakes when they settle in the bottom of claypot.
Add all seasonings into the claypot.
Add all ingredients, except nerimono (long fish cake tubes with white ends) and enoki mushrooms, into the claypot and simmer covered for total 2-3 hrs.
Add the nerimono and cook for at least 30 mins over low heat.
Add the enoki mushrooms and cook for 1-2 mins. Serve with hot mustard.