To Prepare
Combine the rice vinegar and water in a bowl.
Add the lotus root to the bowl and let it soak for 4-5 mins. Drain.
Heat up a pan on medium heat and add the sesame oil when it is hot. Add the lotus root and stir-fry.
When the lotus root is almost translucent, add the sake, mirin and sugar.
After the alcohol has evaporated, add the chilli and soy sauce. Mix well.
When the mixture is almost gone, add sesame seeds and stir to combine all the ingredients.
Remove from heat. Serve while hot or place in the refrigerator to serve chilled.
Stir-Fry
Korean Stir Fried Noodles with Beef and Vegetables (Japchae)
To Cook
In a small bowl, mix the soy sauce, sugar, sesame oil, garlic and roasted sesame seeds together until the sugar is dissolved.
Mix the beef strips in a large bowl with 1 tbsp of the sauce made.
In a medium bowl, mix the mushroom strips with 1 tbsp of the sauce made.
Wilt the spinach in boiling water by quickly blanching. Drain and transfer to cold water. Dry the spinach properly by squeezing out any cold water. Cut the spinach into 5cm length pieces and lightly sprinkle salt and pepper to taste.
Bring to a boil a pot of water and cook the Korean noodle by following the packet instructions. Cut the noodles roughly into 15-20cm length pieces. Add 2 tbsp of the sauce made with the noodles into a large bowl.
In a large non-stick pan, stir-fry the noodles over medium heat. Ensure to stir often until the noodles look translucent and are slightly sticky in consistency. Set aside the noodles.
Add some cooking oil to the large pan and stir-fry the onion until it is translucent in colour. Season with salt and pepper to taste.
Add the spring onions and cook quickly. Add to the bowl of noodles.
Stir-fry the carrot until it has softened slightly. Add to the bowl of noodles.
Stir-fry the beef and mushrooms together until both are cooked fully. Add to the bowl of noodles.
Combine all of your ingredients: the bowl of noodles, spinach and sauce. Mix well. Season to taste.
Serve.
Stir Fried Chinese Broccoli (Kai Lan) with Oyster Sauce
To Cook
Heat up a wok on medium heat with some oil. When the pan is hot enough, add the garlic and stir-fry until it has been browned. Remove from the wok but keep the heat on.
Add the Chinese broccoli with the garlic infused oil. Add the oyster sauce and stir-fry for approximately 1-2 mins.
Serve while hot with rice.
Stir Fried Chicken with Sweet Bean Sauce
To Prep
Marinate chicken with seasonings for 20 mins.
To Cook
In a skillet, heat oil over medium high heat and stir fry chicken until just cooked. Set aside.
Add a little more oil in the skillet and saute onions and garlic until softened and aromatic. Add in capsicum and stir fry for 2 mins. Add salt to taste.
Throw in the cooked chicken. Mix in ketchup, sweet bean sauce and water and continue cooking for another 1-2 mins until sauce thickens. Add in roasted cashew nuts and give a quick stir.
Dish out and serve with steamed rice.
Baby Bok Choy with Scrambled Eggs in Superior Broth
To Cook
In a small pot, put water to boil. Throw in ikan bilis and simmer for 15 mins. Drain out the ikan bilis and set the broth aside.
Heat up 1 tbsp oil in a wok over medium. Pour in beaten egg mixture and scramble eggs until almost cooked but still soft and fluffy. Dish out and set aside.
In the same wok, heat up 2 tbsp oil over medium and fry garlic until fragrant. Throw in baby bok choy and stir fry until slightly wilted. Pour in the ikan bilis broth, add in wolfberries and sugar. Give a quick stir. Allow to boil and quickly bring down to a simmer. Add in Shaoxing wine and scrambled eggs. Continue to cook under simmer for 1 min while stirring gently.
Transfer to serving bowl and serve with steamed rice.
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.
Shanghai Stir-Fried Noodles
To Cook
Marinate the meat with marinade sauce. Set aside for 10 mins.
Using a pot, bring water to a boil, and cook the noodle as per packaging instruction. Run noodles under cold water. Drain and set aside.
Heat ½ tbsp of oil in a frying pan over medium-high heat. Add pork strips and stir-fry until browned or cooked through. Remove and set aside.
In the same pan, heat the remaining oil over medium-high heat, sauté garlic and onion till fragrant. Add in cabbage, capsicum, chilli, mushroom and stir-fry until soften. Add in noodles and
mix well.
Add in pork strips and the sauce mix, mix well through. Serve hot.
XO Sauce (Fujian) Fried Rice
To Prepare and Cook
Place pork into a bowl and add in marinade ingredients. Mix well.
Heat 2 tbsp oil in a frying pan over medium-high heat. Stir fry pork until cooked and set aside.
Heat 1 tbsp oil in a frying pan over medium-high heat and fry eggs. Toss in rice and fry until well combined. Dish out the fried rice on a serving plate.
Add 1 tbsp oil and stir fry pumpkin until its soften. Add in Chinese kale to stir fry for another 2 mins, then add the shiitake mushrooms, prawns, scallops, stir 1-2 mins. Add in the pork and sauce into the pan. Mix well until cooked.
Pour over fried rice and serve.
Korean Stir-Fried Noodles with Beef (Japchae)
To Cook
In a bowl, marinate beef with 2 tbsp Ottogi Bulgogi Sauce & Marinade for at least 15 mins.
Place Obap Sweet Potato Noodles in a pot of boiling water and cook for about 6-7 mins or until al-dente. Drain and rinse noodles slightly with cold water. Shake excess water off noodles.
Add vegetable oil to a frying pan and stir-fry capsicum, carrot, onion and mushroom over high heat for 1 min. Set aside vegetables on a plate.
In the same pan, cook marinated beef over high heat for 3 mins or until the beef is cooked. Add in the noodles, saute vegetables, spinach, 1 tbsp Ottogi Bulgogi Sauce & Marinade, sesame oil, black pepper and salt (optional); and mix ingredients together over medium heat for about 30 secs.
Garnish toasted sesame seeds over the japchae and serve hot.
Mapo Tofu
To Cook
Combine all the seasoning ingredients in a bowl and mix well together.
In a large wok, heat cooking oil on medium heat and stir fry garlic and ginger till fragrant.
Add minced pork and La Doubanjiang and stir fry until pork is evenly coated with La Doubanjiang.
When the meat is no longer pink, add the Seasoning mixture and stir thoroughly.
When the mixture starts to bubble, spread tofu over meat and gently coat the tofu with the sauce.
Simmer over low heat for 10-15mins or until the sauce has reduced to half the original amount.
Test taste and adjust by adding salt or sugar to reduce the spice if required.
Add the green onions and mix just before taking the pan off the heat.
Serve with steamed rice.
Shortcut Kung Pao Chicken
To Cook
Coat chicken with corn starch
Heat up some oil in a wok and stir fry garlic until aromatic
Stir in chicken fillet until fragrant.
Stir in sauce packet for kung pao chicken.
Add in peanuts, capsicum and dried chillies and stir well.
Turn off heat and add in spring onions.
Serve hot with steamed rice.
Stir Fried Wombok with Prawns
To Prepare
Heat up the wok with some oil. Infuse the garlic with the oil by stir-frying it. Remove the garlic when it turns a golden brown colour. Leave some garlic oil in the wok.
Cook the prawns with the remaining garlic until thoroughly cooked. Set aside the prawns.
Heat up the wok and add the wombok and enoki mushrooms. Add the oyster sauce and combine well.
Stir well. Do not overcook the dish because the wombok should still have a slight crunch.
Plate by placing the prawns on top of wombok and mushrooms. Garnish with garlic oil. Serve while hot with steamed rice.