To Cook
Mix all curry paste ingredients and pound until become fine paste.
Place light coconut milk in a saucepan over medium heat, adding salt, until boiling.
Stir fry curry paste with ½ cup heated coconut milk until fragrant, and transfer the curry mixture into boiling light coconut milk. Return to the boil, combine chicken meat until well cooked, adding the remaining coconut milk. Add light soy sauce, dark soy sauce, can add little salt if the taste is not salty. Set aside.
Separate approximate 50g egg noodle, and deep fry a little at a time in heated oil over medium heat until crispy yellow, quickly remove and place over absorbent paper, use for topping (Before frying, shake well the noodle to take out coating flour)
Cook the noodle in boiling water, little amount at a time, for few minutes as pack instruction, drain and place in serving bowls.
Combine the curry sauce and chicken into the noodle bowl and top with the crispy noodle. Serve with pickled vegetable. Some lime juice can be added to enhance flavor if prefer.
Boil
Wing Bean Salad
To Prep
For seasoning sauce, pound chilli, shallot and garlic finely, and mix together with sugar, fish sauce and lime juice in a small mixing bowl.
Peel and devein the cooked prawns and thinly sliced.
To Cook
Place coconut milk over low heat until just boiling. Set asides. Combine wing beans, sliced porks, prawns and coconut milk in a large mixing bowl, mix gently. Add the seasoning sauce, mix well. Combine roasted peanut, desiccated coconut and 2 tbsp shallot sliced, mix through.
Transfer to a serving plate, garnish with the remaining fried shallot, serve with salad such as lettuce.
Hint: Blanching with wing beans in highly boiling water with adding 1 tsp oil, press them down under boiling water for 2 mins. Remove from heat, drain, and soak immediately in very cool water until completely cool down. Drain and slice.
Duck and Ramen Sambai-zu
To Cook
Boil together the dashi, vinegar, soy and mirin, cool and set aside.
Cook the ramen noodles as per instruction on the packet, cool and hold.
Combine together the noodles with the sliced duck, capsicum, eggs, sliced ginger and the spring onion. Add half of the dressing, toss well together and taste. You can add more if required.
Your Duck and Ramen Sanbai-zu Salad is ready! Enjoy this three flavour dressing salad.
Chilled Somen Noodles
To Cook
Cook somen according to packet instructions. Drain, then refresh under cold running water. Set aside in fridge.
Heat the oil in a pan and add the beaten eggs. Cook until just firm, then remove from pan and place on a cutting board. Cool then cut into fine ribbons.
To prepare the dipping broth, combine the dashi broth, soy sauce and mirin. Pour broth into serving bowls (one for each person). Put broth in fridge to chill. Place Hakubaku wasabi sauce in small condiment bowl/s and chill in fridge.
Place Somen noodles on a large communal platter and top with ice cubes to keep chilled. Arrange condiments, (spring onion, omelette ribbons, shredded Nori and mint), on a serving platter. Each person has a bowl of dipping broth, wasabi sauce and chopsticks. The condiments are selected by each diner and dipped in wasabi (if desired) then placed in the dipping broth.
Your chilled somen noodles with dipping sauces and selected accompaniments dish is ready!
Then the noodles are dipped in the broth, slurp it up and enjoy.
Japanese Style Beef Stew (Sukiyaki)
To Cook
Put all ingredients for simmering sauce into a pot and bring to the boil, for 1-2 mins. Turn off heat and set aside.
Heat oil in a pan over low heat. Spread beef slices over the bottom of pan. Pour in simmering sauce. Turn up the heat to high and simmer beef for 1 min. Add remaining ingredients and simmer for 1-2 mins or until food is cooked.
Ladle into individual bowls and serve immediately.
Balinese Green Bean Salad
To Cook
Prepare beans and blanch in boiling salted water for 4 mins, then refresh in iced water until required.
Using a large mortar and pestle crush the peanuts finely, add the sesame oil, chilli, garlic, salt, palm sugar, lemon grass, ginger, pepper, lime zest and juice until well combined.
Add the ABC Kecap Manis and coconut milk to the peanut paste and blend until sauce is smooth. Taste and season with salt. Place sauce and water into a small pan and heat over a low heat stirring 2 mins.
Combine the drained beans, sesame seeds and shallot in a large bowl.
Arrange the beans on a large serving platter and pour over the peanut and coconut dressing.
Garnish with toasted coconut and shredded kaffir lime leaves and Lime Wedges.
Glutinous Taro Balls in Coconut Syrup
To Prep
Combine the taro, rice flour, sugar and salt in a mixing bowl.
Roll into balls about the size of a macadamia nut.
Boil coconut milk, palm sugar and water on low heat.
To Cook
Gently place taro balls into the syrup and cook for 3-5 mins. Serve warm.
Your Glutinous taro balls in coconut syrup is ready!
Stuffed Hairy Gourd in Oyster Sauce
To Cook
Cook hairy gourd in a pot of boiling water until tender. Drain and let cool.
Combine minced shrimp meat with marinade ingredients. Mix well. Dust the inner part of hairy gourds with corn starch and stuff with marinated shrimp.
Prepare a steamer over high heat. Steam hairy gourds for 8 mins. Remove from heat and discard excess juice.
Sauté mushrooms and pour in sauce mix ingredients. Stir and heat through. Pour over steamed hairy gourds and serve. Garnish with chopped spring onions and red chillies if desired.
Korean Soft Tofu Hotpot (Sundubu Jjigae)
To Cook
Heat cooking oil in a saucepan. Cook pork quickly for about 2 mins over medium heat. Add garlic and continue cooking for 10 secs.
Turn heat down to very low and add the chilli powder and chilli oil and cook for 2 mins. Stir well and make sure you don’t burn the chilli powder.
Add water and onion and bring it to a boil. Simmer soup for about 5-7 mins. Add in pipis and cook for about 2-3 mins until shells have opened.
Add the tofu with the rest of other ingredients and bring to a boil. Simmer soup for about 1-2 mins and season with extra salt if necessary.
Add 1 egg yolk to soup towards the end of cooking time, careful not to stir yolk until its set.
Korean Soybean Paste Hotpot (Doenjang Jjigae)
To Cook
Add water and dried anchovies to a Korean clay pot or a sauce pan. Bring this to a boil, skim off impurities that float to the top. Reduce heat and simmer the stock for about 10-12 mins. Discard the anchovies and add more water if stock has reduced considerably during cooking.
Add the potatoes and cook at a simmer until the potatoes have softened. Add onions,garlic and soy bean paste into the pot and bring the soup to a boil. Reduce heat and simmer for about 5 mins and add in the rest of the ingredients except chilli powder. Simmer the soup until the zucchini have slightly softened.
Sprinkle in chilli powder (if using) at the end of cooking. Jjigae should be served bubbling hot in the clay pot.
Your Doenjang jjigae is ready!
You can add mushrooms, seafood and other vegetables into jjigae. Also substitute dried anchovies with beef if preferred. Quickly sauté beef with garlic in the clay pot before adding water if using beef.
Korean Cold Noodle Soup (Mul Naeng Myun)
To Cook
Fill a big stock pot with cold water and add beef and bring to a boil. Skim off impurities and add garlic, green onions and 1 tbsp salt. Reduce heat and simmer for about 2 hrs. Take out meat, leave to chill and cut into thin slices. Set aside.
Cool the stock to room temperature (should have about 12 cups of stock). Add in 2 tbsp salt, ½ tbsp soy sauce, 5 tbsp sugar and 3 tbsp soup mix from nang myun packet. Place in the fridge or in the freezer so that it is lightly frozen (similar to light slushie).
For the moo pickle (Korean radish pickle) – Add ⅓ tbsp salt to moo (Korean radish) in a small bowl. Leave for about 15 mins. Drain out water and add the rest of the ingredients and leave to pickle for at least 1 hr or overnight.
Cook nang myun (noodles) in rapidly boiling pot of water. Cook noodles for about 3 mins or until the noodles are cooked but still al dente.
Drain noodles and wash noodle thoroughly with cold water until the noodles are cold and get rid of excess starch. Drain noodles well.
Place 1 serving of cold nang myun (noodles) in a bowl. Ladle 2-3 cup cold soup over the noodles. Top with 5-6 cucumber slices, 2 tbsp moo (radish) pickle, ½ egg, 2-3 beef slices and 3-4 Korean pear slices. Repeat with other servings.
Serve nang myun (cold noodles) with vinegar and mustard on the side for individual taste.
Add more salt and sugar to the cold stock if needed. Moo (radish pickle) can be stored in the fridge for up to 2 weeks.
Hot and Spicy Rice Cake (Tteokbokki)
To Cook
Soak rice cakes in a bowl of cold water for about 20 mins if using rice cakes stored in the fridge or freezer. If using fresh rice cakes, there is need to soak. Pull rice cakes apart into individual pieces is they are stuck before cooking.
Fill saucepan with water and gochujang. Bring this to a boil. Put in the fish cakes and onions and simmer for about 5 mins. Alternatively, to lessen the spiciness, reduce gochujang and substitute with some tomato sauce for colour.
Add the rice cakes, garlic, gochugaru (chilli flakes), soy sauce, sugar and corn syrup and cook until the rice cake are soft, this should take about 5 mins.
Drizzle in some olive oil before serving.
To Serve
Tteokbokki can be served with hard-boiled eggs, cooked instant ramen or even fried mandu (Korean dumplings).