To Cook
Prepare barbeque (medium-high heat). Combine eggplant, mushrooms and onions. Add Asian sesame oil and toss to coat. Sprinkle with salt and pepper. Grill vegetables until tender, turning often (about 7 mins for eggplant and 5 mins for mushrooms and onions). Transfer the mushrooms and onions to a cutting board and cool slightly. Slice mushrooms and onions.
Meanwhile, cook noodles according to packet instructions. Add sugar snap peas to noodles and cook for one minute longer. Drain well. Transfer noodle mixture into large serving bowl. Add grilled vegetables.
Toss noodle salad with lime dressing. Season with salt and pepper.
Boil
Japanese Summer Noodle (Hiyashi Chuka)
To Cook
Add sugar in beaten egg and mix well. Heat some oil in a skillet and pour about one quarter of the egg mixture in the skillet. Spread the egg thinly and fry until done. Make four thin and round omelettes like crepes. Slice the omelettes into thin strips.
Boil water in a large pot and add noodles (soba or somen). Cook the noodle following the package instruction. Drain and cool the noodles in cold water. Put chilled noodles into individual plates.
Arrange cucumber, ham, and egg strips on the noodles colourfully. Garnish with Beni Shoga. Pour dressing over noodles just before serving. Sprinkle some Nori and sesame seeds.
Easy Soba Noodle Salad with Wakame
To Prep
In a small bowl, place the Wakame and cover with cold water. Let stand until Wakame is softened (about 10 mins). Drain, then remove any hard stems and shred finely.
To Cook
Cook noodles according to packet instructions. Drain, then refresh under cold running water. Drain, the place in large serving bowl.
Place the Wakame and all other ingredients with the noodles. Gently toss to combine. Serve cold as a meal or a tasty side dish.
Salmon Roe and Egg Noodles in Double Deluxe Soy Sauce
To Cook
Cook egg noodles according to packet instructions. Drain and put into a large bowl.
Stir in roe and seasoning mix. Toss well to combine. Serve warm as entree or appetizer.
Tip: Crab roe may be used instead of salmon roe.
XO Konnyaku Bundles with Assorted Vegetables
To Cook
Cook all ingredients in chicken stock for about 3 mins until tender.
Add seasoning mix and stir well. Serve hot in individual bowls and serve with rice.
Fish Dumplings
To Cook
Boil fish until cooked. Drain, cool and blend in a food processor.
Heat oil in a wok and add onion, cook for 1 min.
Add fish, pepper, salt and coriander. Mix well and cool.
Mix all ingredients in a saucepan.
Place on low heat and stir continuously until cooked and thick. Cool until warm.
Coat hands with tapioca flour and knead the mixture, then divide into balls (approx the size of golf balls)
Sprinkle bench and rolling pin with tapioca flour and roll the balls into 5cm round circles, about 2mm thick.
Place filling on one side and fold over to form a semi-circle.
Crimp edges decoratively to seal in the filling.
Steam for 10 mins until cooked (you will notice the dumpling pastry becoming semi-translucent). Serve with salad, coriander and fried shallots.
Hint: These dumplings can also be baked using puff pastry.
Spicy Tofu Hot Pot
To Cook
Bring a pot of water to the boil, add clams. Cook till shells open. Strain the water and keep as clam broth.
Stir-fry pork, kimchi and onion in oil for 1-2 mins. Stir in clam broth, clams, seasoning mix and bring to the boil.
Add tofu, leek, chilli and simmer for 3-4 mins.
Place into serving bowl, add egg and serve immediately with rice.
Chicken and Tofu Hot Pot
To Cook
Coat chicken pieces with corn flour.
Heat 1 tbsp oil in a wok and stir-fry bok choy and Chinese cabbage for 3 mins and set aside.
Heat the remaining oil in a wok, add ginger and chicken, and stir-fry for 2 mins.
Transfer the contents of the wok to a clay pot or casserole dish together with the soy sauce, stock, salt and pepper, and simmer gently for 10 mins.
Add the tofu, vegetables, mushrooms and water chestnuts, and simmer for a further 10 mins.
Thicken with cornflour paste and serve.
Miso Soup
To Prep
Put the spring onion, tofu and wakame seaweed into the bottom of a soup bowl.
Heat the dashi, then remove from heat and add the miso, whisking through. Do not reboil.
Ladle the liquid into the bowls and serve immediately.
Seafood Coconut Red Curry
To Cook
Soak bean vermicelli in hot water for 10 mins. Drain, rinse in cold water and set aside.
Fry red curry paste in oil over medium heat for 1 min until fragrant.
Add coconut milk and chicken stock to paste and bring to the boil. Add prawns, fish sauce and lime juice.
Place bean vermicelli in individual bowls to serve. Top with prawns and red curry soup. Garnish with coriander.
Fresh Vietnamese Spring Rolls
To Prep
Fill a large round flan dish with warm water. Arrange all of the above ingredients around the board you will be rolling on.
Place a wrapper in the warm water and when just soft, remove and place onto a tea towel.
Place a tbsp of lettuce, then some vermicelli, a prawn, bean sprouts, chive, carrot and mint onto the bottom end of the paper, leaving enough paper to completely cover the mound of ingredients.
Proceed to roll over once, turn in both sides to enclose filling and roll over and place on a plate.
Heat hoisin sauce, water and red chilli in a saucepan until boiling and serve as a dipping sauce.
Marinated Chicken
To Cook
Saute ginger and green onion in 1 tbsp oil until fragrant. Add sauce mix and bring it to the boil.
Put in chicken. Cover and cook on low heat for about 25 mins until done, turning occasionally.
Turn off heat and rest for another 5 mins.
Take out and cut chicken into pieces. Pour a little sauce over chicken and serve hot.