Discover the authentic in Asian cuisine food
To Prep
In a zip-lock bag, combine the salmon cubes and sesame soy dressing together and let marinate for about 20 mins.
To Make
In a bowl, spoon in some of the rice and then arrange the vegetables on top.
Top with the marinated salmon, garnish with sesame seeds and serve!
To Prep
Prepare the sushi rice and allow it to cool prior to making the rolls.
To Make
On a bamboo mat, place a sheet of sushi seaweed. Place a thin layer of the sushi rice on top of the seaweed, ensuring that it is fairly even throughout.
Place a strip of salmon and the avocado near the top of the rice.
Roll the bamboo mat to seal the sushi roll, cut off the ends and slice into sections before serving.
Serve with soy sauce, wasabi and pickled ginger.
To Make the Dough
Dissolve the sugar in the warm water. Add the yeast and stir through. Set aside until yeast activates.
In a large bowl, add the plain flour.
Pour in the yeast water in batches. Use chopsticks to stir through the flour, making sure the mixture is well incorporated.
Gather the dough together and form a ball. Cover the dough in cling wrap and place in a draught-free location. Allow to rest until doubled in size and dough doesn’t spring back when poked.
To Make the Filling
Add the pork mince, grated garlic, grated ginger, light soy sauce, oyster sauce, Shaoxing wine, salt, sugar, dark soy sauce and sesame oil in a large mixing bowl. Use a pair of chopsticks to combine the ingredients, working the mixture in one direction.
Stir in the chicken stock, mixing for 2-3 mins until the meat absorbs the liquid.
Add the diced spring onion. Mix through until well combined.
To Make the Buns
Sprinkle some flour over a clean working surface.
Punch the ball of dough to get rid of air bubbles. Place the dough on the floured surface, fold in half and knead, pressing down against the working surface. Turn dough 90° clockwise and continue kneading for 8 mins, or until there are no air bubbles.
To check, cut the dough to see if there are still air bubbles. Continue kneading if there are big air bubbles in the dough.
Roll the dough into a log, then divide the dough into 12 equal pieces. If you have a scale, you can weigh the dough to divide it accurately.
Cover your dough with a damp cloth as you’re working.
Flatten a piece of dough. Using your thumb to hold the middle, use a rolling pin in your dominant hand to roll the dough out, while your non-dominant hand holds onto it. Continue this until you have a wrapper with a thick middle and thin edges.
Add 2 tbsp worth of pork filling into the middle of the wrapper.
With your thumb and middle finger under the wrapper and your forefinger on the top, lift the edge and pinch it to make a pleat. Use your other hand to gather more dough, then pinch with your index finger. Continue doing this all the way around, making sure your thumb never leaves the first pleat.
You can either leave a hole on the top, or twist the pleat and pinch it together to close the top of the bun.
Repeat with remaining dough and filling.
To Cook
Line a bamboo steamer with perforated steamer paper liners. Place your steamer over a wok filled with hot water. Place your pork buns in the steamer, leaving adequate space between them. Cover with the lid and allow to proof for 15 mins.
Turn the heat on to high. Once the water boils, steam the pork buns for 15 mins. Turn off the heat and leave pork buns covered for 5 mins.
Serve.
To Prep
In a bowl, add the shredded carrots and cover with ⅓ cup salt and mix through. Allow to sit for 15 mins. Squeeze out the liquid and rinse under water.
Add the carrots into a bowl and pour in enough vinegar to submerge the carrot. Add in the sugar and remaining salt and stir to dissolve. Allow to sit for 20 mins.
In a steamer, steam the bao buns until they are light and fluffy.
To Serve
Spoon some of the pulled pork in to the bun and then top with the pickled carrots, julienned cucumber and chillies.
To Prep
In a steamer, steam the bao buns until they are light and fluffy.
Combine the mayonnaise and sriracha together to make sriracha mayo.
In a bowl, add shredded carrot. Cover with ⅓ cup salt and mix through. Allow to sit for 15 mins. Squeeze out liquid and rinse under water.
Add carrot into a bowl. Pour in enough vinegar to submerge the carrot. Add in sugar and salt, and stir to dissolve. Allow to sit for 20 mins.
To Assemble
Carefully open bao buns. In the middle, add the sriracha mayo, pork belly, pickled carrots, coriander and chilli.
Repeat this with the remaining ingredients and serve.
To Make Sushi Rice
In a bowl, combine rice vinegar, sugar, and salt and mix well.
Pour into hot cooked rice and mix until well combined.
Roll the rice into rice balls.
To Make Temari Sushi
On a clean working bench, lay a sheet of plastic wrap and place the topping ingredient at the center. Dap a little wasabi on the sashimi, then place a rice ball on top.
Wrap the plastic firmly to form a ball shape. Repeat for the remaining toppings and rice balls.
Garnish the temari sushi with edible flowers or other seasonings to add more depth to the flavours. Serve with wasabi and soy sauce.
To Prep
In a saucepan, soak shiitake mushrooms in 1 cup water for min. 30 mins.
Remove the mushrooms from the water, reserving the mushroom water in the saucepan.
Slice the shiitake mushrooms, then place back in the reserved water. Add mirin, sake and Japanese soy sauce into the saucepan and combine.
To Cook
Place soaked rice in a rice cooker. Pour the dashi and mushroom stock with the mushrooms over the rice and stir.
Cook the rice according to the manufacturer’s instructions of your rice cooker.
Once cooked, fluff the rice with a fork or spoon.
Garnish with spring onion and serve.
To Cook
Add rice into the rice cooker and pour over water.
Add chicken powder and stir to dissolve, then add pork belly and kimchi.
Cook the rice according to the manufacturer’s instructions of your rice cooker.
Once cooked, fluff up with a fork or spoon.
To serve, portion rice into a bowl and top with extra kimchi.
To Cook
Prepare steamer basket, steam rice rolls over medium heat for 10 mins.
In the last 2 mins add string less beans alongside rice rolls. Steam until tender.
Meanwhile, heat the oil in a pot over medium-high heat.
Add the onion and cook, stirring, for 2 mins or until onion softens. Add Valcom Yellow Curry Paste. Gently stir fry until fragrant.
Add coconut milk and chicken stock. Bring to a simmer, add fishcake tofu and pork meatballs.
Remove from heat after pork meatballs and fishcake tofu are cooked through.
Remove steamed rice rolls and cut into bite sized pieces.
Place cut rice rolls on individual serving bowls.
Place fishcake tofu, pork meatballs, fried pork rolls and steamed beans on rice rolls.
Ladle curry gravy in bowl and garnish with toasted sesame seeds and spring onion.
For a spicy kick, add freshly cut chillies.
To Make Fillings
Place all pickled radish ingredients in a bowl and massage the salt, sugar, vinegar and chilli into the radishes. Leave in the fridge for 5-10 mins.
Place tofu, miso paste, rice vinegar and rice malt syrup in a blender or food processor. Blend until smooth. Set the blender on high speed and drizzle in the oil so it emulsifies. Store the mayo in the fridge.
Mix sake, sugar, mirin, soy sauce, and water in a saucepan. Cook on medium heat until sugar is dissolved.
Add mushrooms and cook for 5 mins or until tender. Remove and pat dry with paper towel.
Return half the liquid to the heat and reduce by half.
Heat the oil in a large wok. Mix the corn flour, plain flour in a large bowl, add soda water and mix quickly.
Add mushrooms and turn them to coat. Lift one mushroom at a time to let the excess tempura batter drip off, then lower into the hot oil. Repeat until all mushrooms are golden brown. Drain them on paper towel.
To Make Bao
Place the milk, flour, baking powder, yeast and sugar together in a large bowl.
In a separate bowl, mix the oil and water together.
Make a little well in the middle of the bowl with the dry ingredients and add the water oil mix.
Stir with a spoon and use your hands to knead until the dough comes together.
If the dough is too sticky add a little more flour and keep kneading. Knead for about 5-8 mins or until it is smooth. Cover and leave it in a warm place for 90 mins to rise (roughly double its size).
Once the dough has risen place on a floured surface and knead for a further 5 mins to get the air out. Using a rolling pin, roll out the dough about 1 cm thick.
Grease the top with oil then use a glass or rough cutter that is roughly 8 cm in diameter to cut out 12 circles. Remove the excess dough.
Fold the circles in half and slightly roll with a rolling pin. Place each bun on a square of baking paper and pop in bamboo steamer to rise for 30 mins.
Fill a third of a wok or saucepan with water and heat on high.
Place the bamboo steamer on top and steam buns for 12 mins.
Then turn off the heat and let it sit for 4 mins before taking the lid off.
Assembling the Bao
Take your bao bun, open it up and fill with shredded wombok, green onions and pickled radish.
Place your tempura mushrooms on top, then add a drizzle of the reduced mushroom liquid and a dollop of miso mayo. Enjoy!
To Cook
Sauté mushrooms, wombok, carrot and garlic in a little olive oil over medium-high heat until softened.
Remove from the heat and add the chopped bamboo shoots and soy sauce.
Spread gyoza wrappers onto a clean bench top. Place a tsp of the sauteed mixture into the center of each wrapper. Using a finger dipped in water, dampen the circumference of each wrapper, then fold the wrapper in half and pinch the edges together.
Place the dumplings into a lined bamboo steamer. You will need to work in batches of 5-10 dumplings at a time, depending on the size of your steamer.
Place the steamer over a saucepan of boiling water for 8 mins, or until the dumplings are cooked.
Allow the dumplings to cool, then pan fry for 1-2 mins each side in olive oil. Serve with soy sauce and black vinegar to dip.
To Prep
Using a large heavy-bladed knife or cleaver, cut the crabs in half and scrape off the spongy grey gills, then twist off and crack the claws.
Turn the body over and pull off the apron pieces. Rinse well under cold running water.
To Cook
Heat oil in a large deep frying pan over medium heat.
Add the onion and cook until softened. Add in the garlic, ginger, chillies, XO sauce and curry paste and cook for 1-2 mins or until aromatic.
Stir in coconut milk, sugar, fish sauce and pumpkin. Bring to the boil.
Reduce heat to low then add water. Add the crabs and simmer for 5-6 mins or until cooked. The crabs will turn pink or red when they are ready and the flesh will turn opaque.
Drizzle the liquid from the pan over the crabs. And scatter the water spinach on top. Simmer for 5-6 mins.
Serve immediately with rice and fried dried anchovies. Garnish with coriander leaves. Serve with lime wedges and rice.
