Discover the authentic in Asian cuisine food
To Prep
Marinate chicken pieces with all the main ingredients, mix well and keep in the refrigerator for 2 hrs.
Combine batter ingredients in a bowl and mix well.
To Cook
Coat chicken pieces evenly with batter and deep-fry in hot cooking oil until golden brown.
Drain and serve.
To Cook
Coat pork ribs in potato starch.
Deep fry until golden brown. Carefully remove from oil and drain on paper towel.
Add soy sauce, tomato sauce, brown sugar, white vinegar, salt, ginger, cardamom pods and Shaoxing wine to large wok or pot. Heat over medium-high heat and stir until boiling.
Carefully add ribs to sauce and pour in enough water to cover meat. Bring to the boil, then reduce to low and simmer for 1 hr.
Remove ribs from braising liquid and set aside. Bring liquid to the boil and reduce down to a sticky sauce.
While sauce is reducing, line the base of a wok or smoker with aluminium foil. Place jasmine tea, cooked rice and rock sugar on foil and arrange a rack or steamer basket over. Heat over medium-high heat and allow to smoke.
Place ribs on rack and allow to smoke for 30 mins.
Preheat oven to grill setting at 200°C. Line a baking tray with foil or baking paper.
Once sauce has reduced, add in red food colouring if desired and turn off heat.
Remove ribs from steamer and coat in glaze. Place on baking tray and cook under grill until glaze is sticky and slightly charred.
Cut ribs and serve.
To Cook
Add oil into a wok and heat over medium heat. Put in garlic and sauté until fragrant. Add in minced pork and mushrooms and stir fry until cooked.
Mix together water, corn starch, oyster sauce, soy sauce, sugar, sesame oil and ground white pepper in a bowl. Pour sauce ingredients into the wok. Stir fry to mix well then, allow to simmer for 3 mins or until the sauce reduces slightly and thickens. Put in carrots and spring onions and cook for 2 mins. Season with salt if needed. Keep aside and allow to cool.
Place wheat starch into a large bowl and slowly pour in boiling water while gently stirring. Combine well until a thick dough forms. Allow to rest for 5 mins. Pour in glutinous rice flour and sugar, mixing well to combine. Slowly pour in water with one hand and gently mix it using the other hand to form a dough.
Pinch out about a small palm sized dough, about 5cm in diameter. Flatten the dough with your palm and scoop some filling into the dumpling wrapper. Fold the dumpling wrapper into half to seal. Keep aside and repeat with the remainder of the dough.
Heat enough oil for deep frying in a wok. Once hot, deep fry dumplings over medium heat until golden brown. Dish out and drain out excess oil by placing fried dumplings on paper towels. Serve once slightly cooled.
To Begin
Scoop 2 tbsp glutinous rice flour and place into a small bowl. Mix in 10ml water and knead until smooth. In a pot, boil some water and place in the small dough. Cook for 3 mins. Meanwhile, prepare a bowl of cold water. Once the small dough has cooked, remove and place into the cold water.
Now in a large bowl, pour in the remaining flour and add in sugar and baking powder. Put in the cooked small dough. Using your hand, break and knead while slowly pouring in water. Knead until a smooth dough is obtained.
Dust your workbench with some glutinous rice flour and roll dough in a long log. Cut into 20 equal sizes. Roll each piece into a ball. Gently flatten a small dough ball with your fingers or palm and scoop in 1 tsp red bean paste in the middle. Then, shape the dough into a ball again, sealing the red bean paste filling completely. Repeat with remaining small dough balls.
Prepare sesame seeds in a bowl and water in another bowl. Dip a filled ball into the water quickly and roll it with sesame seeds. Repeat with remaining filled balls.
In a deep pan or wok, heat enough oil to cover the balls over medium high temperature. Carefully lower in the sesame balls and quickly turn the heat down. Deep fry the balls slowly until slightly golden brown. Dish out fried sesame balls and place them on paper towels to drain off excess oil.
Serve once cooled.
To Prep
Combine yeast with warm water and set aside until foam forms. Mix flour and oil in a bowl and pour in yeast mixture. Combine until dough forms.
Dust your worktop with flour and knead the dough for 3 mins. Place into a bowl and cover with cling wrap. Set aside to rise for 1 hr.
Once the dough has risen, place on a floured worktop and knead for another 1 min. Roll it into a long log then, cut into smaller strips (2.5cm x 5cm)
Dip your finger with some water and rub onto the middle of a strip of dough. Quickly stick another strip of dough on top at the spot where the water is. The water will glue both dough strips together. Repeat with all remaining dough strips.
To Cook
Heat enough oil for deep frying over high heat. Place in the doughs and turn the heat down to medium high. Fry dough sticks until golden browned then, place them on a wire rack to drain off excess oil. Allow to cool slightly.
Serve Thai fried bread with sweetened condensed milk or Thai coconut custard (sangkhaya).
To Prep
Prepare your choice of Japanese curry the day before. Ensure the meat, vegetables or potatoes used in the curry are cut into small pieces. Refrigerate overnight to create a solid and pasty texture.
Take the Japanese curry out from the refrigerator and bring to room temperature. Also bring unsalted butter to room temperature.
Place bread flour, cake flour, salt and sugar into a large mixing bowl. Whisk until combined. Add instant dry yeast and pour in warm milk. Combine until a rough dough forms then, shape the dough into a ball. Add butter on top and knead the dough until there is no big pieces of butter left. Place the dough on a lightly floured worktop and continue to knead until it’s smooth. Form into a ball and put it into a bowl. Cling wrap and leave to proof until doubled in size. To test the dough if it’s ready, dust your finger with flour and poke the centre of the dough. The dough is ready if the hole does not close up.
Lightly dust your worktop with flour and place the dough on top. Gently press the dough down and fold it into thirds, width wise. Then, fold the dough again into thirds, length wise. Flip the dough so that the seam is facing down. Twist the dough to form a smooth ball.
Weigh the dough on a kitchen scale and divide the weight by 8. Cut the dough into 8 equal pieces and weigh each piece. Cut off extra dough it if weighs more than the calculated figure and add more dough if it weighs less. Roll each dough into a rough ball and place them on a baking tray lined with parchment paper. Cover with cling wrap and allow to sit for 15 mins at room temperature.
Put seam side of the dough facing upwards. Flatten the dough with your palm and fold it in thirds, width wise. Then, fold in thirds length wise. Flip the dough around so that the seam side is facing down. Flatten again and turn the dough upside down so the seam side is up. Using a rolling pin, roll into a 9cm circle and place on a baking tray lined with parchment paper. Repeat with all dough balls. Cover them with cling wrap and allow to sit for 10 mins.
Press the edges of the dough with your fingers to thin the dough out. The centre should be thicker than the edges. Each dough should be roughly 10cm in diameter. With the seam side facing upwards, scoop about 1½ tbsp curry paste in the middle of the dough. Fold the dough into half, ensuring no curry paste touches the edges. Pinch the edges tightly to seal properly. Fold the pinched edges and press again to secure. Place the wrapped dough seam side down on the baking tray lined with parchment paper and cover with a damp tea towel. Repeat with remaining dough and curry paste.
Pour panko into a shallow tray and prepare a beaten egg. Brush egg over the dough, coat with panko and place it back to the lined baking tray. Repeat with remaining formed dough. Cover with cling wrap and leave to rise until 1½ times in size.
To Cook
Heat enough oil for deep frying in a pot. Carefully place the curry buns, seam side down, for 5 secs before turning them around. Continuously flip them around to deep fry until they are golden brown. Drain and continue to fry remaining curry buns.
Serve hot or warm.
To Prep
Wash and then dry fish steaks thoroughly with kitchen paper.
Chop the steaks in half, chopping just to the side of the spine bone.
Mix salt, five spice powder and white pepper, then sprinkle all over the fish steaks. Let marinate for 10 mins.
For the sauce
Add all ingredients for the sauce into a small pot and stir over low heat until the rock sugar is melted.
Pour into a bowl big enough to fit all the fish and let cool to room temperature.
To Cook
Heat up 2 cups of oil in a small pot.
Slide the fish into the hot oil, a couple of pieces at a time, and fry until the fish is a golden brown.
Remove to kitchen paper covered plates to let excess oil drain off. Repeat for all pieces of fish.
When the fish has cooled, add them to the sauce, making sure the pieces are submerged into the sauce and let sit at room temperature for 2 hours before serving or cover and let it marinate overnight in the fridge.
Place the fish on to a serving plate and drizzle with the sauce.
To Prep
Combine flour, 1½ tsp salt, turmeric, cayenne, spring onions, egg, soda water and iced water in a bowl and mix until just blended. Do not overmix. The batter will be slightly lumpy. Add 1 tbsp iced water at a time if the batter is too thick.
Place prawns in a separate bowl and season with a pinch of salt and black pepper. Add 120ml batter over the prawns and mix well to coat evenly. Then, add sweet potatoes to the bowl of remaining batter and mix well.
To Cook
Heat enough oil for deep frying in a wok or deep-frying pan over high heat. Place round metal rings into the oil and pour in the sweet potato batter into each metal ring and top with a battered prawn each. Fry until golden browned and cooked through. Drain off excess oil. Repeat with remaining batter.
Serve with lettuce leaves and sweet chilli sauce.
To Cook
Season prawns with a pinch of salt.
Place all sauce ingredients in a small pot and bring to a boil. Set aside.
Sift flour, baking powder and salt into a large bowl. Mix eggs with iced water and sake then, pour into flour mixture. Stir the bowl 10 times lightly in circular motion.
Heat enough oil for deep frying and sesame oil in a wok over medium high heat. Meanwhile, place prawns and vegetables into a bowl and dust with corn starch, coating ingredients well. Pour batter over the ingredients and mix gently. Ladle a scoop of ingredients into a wire sieve and drain off excess batter. Carefully place the battered ingredients into the hot oil and work quickly to collect pieces of stray ingredients into a big piece using chopsticks. Once the fritter is golden browned, dish out and drain off excess oil by placing the fritter on paper towels. Repeat with remaining battered ingredients.
To serve, reheat sauce. Meanwhile, divide rice into individual serving bowls. Pour some sauce over the rice. Top each bowl with a fritter and drizzle with more sauce. Serve immediately.
To Prep
Combine all the ingredients for the dipping sauce and mix until the sugar has dissolved.
Set it aside for serving later.
To Cook
Combine the minced pork and shrimp in a mixing bowl.
Season with salt, pepper and sugar before adding the shallots and garlic.
Next, add the shredded vegetables, mushrooms, and glass noodles and mix well.
Mix in the egg white and let the spring roll filling sit for 10 mins.
Soften the rice paper wrapper with a damp cloth. Then, scoop a spoonful of the filling on one edge of the rice paper wrapper.
Roll up the wrapper like you would roll a burrito but with the ends of the wrapper tucked in.
Heat up some oil in a pan over medium heat. Fry the spring rolls until they are golden brown.
Remove the excess oil from the cooked spring rolls using a paper towel.
Serve the spring tolls hot with the dipping sauce.
To Prep
Fill a large mixing bowl with water and stir in rice wine vinegar. Add sliced lotus root and soak for 10-15 mins.
To Cook
Drain sliced lotus root, rinse well, then pat dry thoroughly with paper towel.
In a large pot or wok, heat oil over medium-high heat to 170°C.
Deep fry lotus root slices in batches until crispy and golden brown.
Transfer to a plate lined with paper towel to drain excess oil. Season with salt and nori. Serve immediately.
To Prep
Using a food processor or mortar and pestle, add garlic, chillies and shallots and pound/blitz into a fine paste.
Add in turmeric and ground coriander seeds, and mix until well combined. If too dry, add a little water to moisten the paste.
Transfer to a large mixing bowl and stir through torch ginger.
Add in chicken, and stir through to coat chicken. Cover in cling film and refrigerate overnight to marinate.
To Cook
In a large mixing bowl, combine rice flour, salt and pepper.
In a large sauce pan or wok, heat oil over medium-high heat to 165°C.
Drain drumsticks from marinade, then dip in flour to completely coat chicken. Shake excess.
Carefully drop chicken into hot oil in batches of 2-3 drumsticks. Cook for 10-12 mins or until golden brown and cooked through.
Transfer to a plate lined with paper towel to drain, then transfer to a wire rack. Garnish with torch ginger petals and serve immediately.
