Discover the authentic in Asian cuisine food
To Cook
Boil the tonkotsu broth in a large pot and melt the curry roux in the broth. Stir to mix well and turn off the heat.
To Serve
Boil the noodles for as long as instructed on the packet before draining and placing in to a bowl.
Divide the topping ingredients into equal portions of servings. Pour in some of the curry broth into the bowl and top with the toppings. Garnish with chilli thread and serve!
To Prep
To make the sauce for the dish, combine rice vinegar, soy sauce, sesame paste and chilli oil in a small mixing bowl.
To Cook
Fry the pork mince over a medium heat until there are no pieces that are still pink. Add in the sake, soy sauce, sweet bean paste and spicy chilli bean paste.
Continue to cook until the mince is well coated and the sauce has begun to thicken. Set aside.
In a pot, bring the chicken broth to a boil and then add in the soy milk. Return the mixture to almost a boil and then remove from the heat.
To Serve
Place half of the zasai, green onions and sauce into a serving bowl before pouring in some of the soy broth. Add the noodles, meat and vegetables, then garnish with green onion and toasted sesame seeds. Serve!
To Prep
Cook udon as per pack instruction. Drain and set aside.
To Cook
Heat a pan with oil over medium heat. Stir fry in chicken, cabbage, carrots and bean sprouts until cooked through.
Add in Hakubaku Organic Udon followed by Obento Tonkatsu Sauce. Stir fry until all ingredients are well coated.
Add spring onions and quickly stir fry until the spring onion is mixed in.
Plate the dish and garnish.
To Prep
Combine the all of the main ingredients except for the ramen noodles and eggs in to a large mixing bowl and mix until the ingredients are well incorporated.
Separate the mixture in to four equal sized balls and then flatten them. Cover the patties if necessary and place them in to the fridge to cool until ready to cook.
Cook the ramen noodles as per the packet instructions. When they are cooked, drain the noodles and place them in to a mixing bowl.
Add the eggs in to the mixing bowl and mix until the noodles are well coated.
Place a handful of the noodles in to a round egg mould or circular container. Repeat with the remaining noodles. Aim to have 2 noodle buns for each burger patty.
Set the moulds in to the fridge to firm up.
In a small saucepan, combine the glaze ingredients together and cook over a low heat until the sugar has dissolved.
To Cook
Remove the patties and noodles out of the fridge.
In a fry pan, heat up some sesame oil and fry the noodle buns until they are golden brown. Set aside.
In another pan, cook the patties for about 3 minutes over a medium heat until the side begins to caramelise and turn golden brown. Turn the patties over and then pour in the glaze and cook covered for another 5 minutes.
Spoon some of the glaze over the patties and continue to cook until it begins to thicken.
To Serve
Place a noodle bun on to a serving plate and place a patty on top of it before topping the patty with another bun. Serve with Chashu for some extra flavour!
To Prep
Add all of the paste ingredients in a food processor and process until a fine paste has formed.
To Cook
Heat up the oil in a large pan and fry the paste over a low heat for 10 mins, stirring frequently.
Add in the vegetable stock, salt and the green parts of the lemongrass and mix. Cover the pan with a lid and bring to a simmer.
After the broth has simmered for 30 mins, remove the lemongrass and then stir in the coconut milk.
Add the seitan and tofu puffs, then stir through and cook for 3 mins.
Add in the sugar and lime juice, and season to taste with salt.
To serve, arrange the noodles in a bowl and ladle over broth. Top with tofu puffs, seitan, bok choy, beansprouts and chilli, and serve with a lime wedge.
To Prep
Add all laksa paste ingredients except for the oil into a blender or food processor. Blend or processor to achieve a coarse paste. Add a bit of water if necessary.
Heat a pan over medium heat and add oil. Fry the paste until aromatic and paste has browned. Set aside to cool.
To Cook
Add water, coconut cream and 1 cup fried laksa paste to a pot and bring to the boil over high heat.
Lower heat to medium-low and add fried bean curd. Allow to simmer until laksa broth thickens slightly.
Season with salt and chicken stock powder to taste.
Fill a saucepan with water and bring to the boil over high heat.
Blanch prawns, fish cake and Hokkien noodles separately for about 30 secs or until cooked. Set aside.
Blanch vermicelli and beansprouts for 15 seconds. Set aside.
To assemble laksa, add Hokkien noodles and vermicelli into serving bowls. Ladle over broth. Top with bean curds, prawns, fish cake, egg, beansprouts, Vietnamese mint and shredded cucumber. Serve.
To Poach the Mackerel
Add water and tamarind juice into a large pan, and stir to combine.
Line the pan with the mackerel. Sprinkle with the salt.
Bring the water to a boil and then let the fish simmer for 5 mins.
Remove the fish from the water and let cool. Strain the remaining fish stock and set aside.
To Make the Laksam Gravy
When the fish has cooled, debone the fish and then place the flesh in a food processor along with the ginger, garlic and shallots and blend into a thick paste.
In a large saucepan, pour in the coconut milk along with the remaining tamarind puree and water.
Add in the fish paste and mix well before bringing the mixture to a boil.
Add in the ground black pepper and finish by adding the salt and sugar to taste. Remove from the heat and set aside.
To Make the Rice Rolls
Prepare a steamer. Lightly grease a metal plate or baking tin.
In a mixing bowl, combine the rice flour, plain flour and salt. Pour in the warm water and mix until well combined.
Ladle enough of the noodle mixture to form a thin layer in the metal plate and steam for 2-3 mins or until cooked.
Remove from the steamer and allow to cool for 30 secs before carefully removing from the noodle sheet from the plate/pan.
Roll the noodle sheet into a tight roll and set aside. Repeat with the remaining batter.
To Make the Sambal
In a food processor, blend the chillies and belacan together before transferring to a mixing bowl and adding the sugar and lime juice.
To Serve
Slice the noodle rolls into bite-sized pieces and place onto a plate. Pour over the gravy and top with the fresh vegetables and sambal. Serve with lime.
To Cook Eggs
Bring water to boil in a pot, place in the eggs and boil for 6 mins. Remove from heat and place in an ice bath. Set aside.
To Cook Noodles
Boil 1.5L of water in a pot, add in miso paste and ginger, and simmer for 5 mins.
Add in the udon noodles and simmer for 2 mins.
Add in the bok choy, then remove pot from heat.
Add in the soy sauce and sesame oil.
Peel eggs, and then slice in half.
To serve, add cooked noodles into 2 bowls and ladle over soup. Top with bok choy, egg, and garnish with spring onions and sesame seeds.
To Prep
Wash salmon fillets and pat dry with paper towel.
Season with shichimi togarashi on both sides.
To Cook
Heat a non-stick frying pan over medium heat.
Pan fry salmon fillets 2-3 mins on each side, or until skin is crispy and flesh is cooked to your preference.
Remove from pan and allow to rest.
Combine cooked soba noodles, salad mix and yuzu dressing.
To plate, place soba noodle salad on a plate or in a bowl. Place salmon fillet on top and sprinkle over some extra shichimi togarashi.
To Cook
Mix all sauce ingredients (except 1 tbsp of ABC Sweet Soy Sauce) in a small bowl and set aside.
Separate rice noodles into individual pieces and place in a bowl. Pour 1 tbsp of ABC Sweet Soy Sauce into the bowl. Wear a glove and mix the noodles with the sweet soy sauce until all of the noodles become a darker colour.
Place garlic, bird’s eye chilli and large red chilli into a mortar and crush them into small pieces.
Add 1½ tbsp vegetable oil in a wok, and heat the wok over high heat. Allow the oil to become very hot before adding in the mussels and squid pieces. Cook for 1 min, or until the mussels and squid cook through. Scoop the mussels and squid into a bowl and discard the oil and liquid in the wok.
Clean the wok, dry and put it on the stove. Put 1½ tbsp of vegetable oil into the wok. After the oil has heated up, add the crushed garlic and chilli into the wok. Stir and cook until fragrant.
Add the prawns into the wok and cook them until they turn light pink, then add cooked mussels and squid and mix them together.
Add bamboo shoots and snake beans then stir for a few seconds. Add mushrooms, cut cherry tomatoes and noodles into the wok. Add the sauce and gently stir, and cook a few minutes until the noodles cook through.
Add fresh basil and turn the heat off. Stir all the ingredients and serve.
To Prep
Soak the dried noodles in boiled water for 5 mins and drain well.
To Cook
Heat some oil in a non-stick pan, pour in the egg mixture and swirl it around to cover the pan. Flip once it has set on the bottom, and cook the other side.
Grind candlenut, garlic paste, white pepper and dried shrimp shell in a mortar and pestle.
Mix the noodles, ABC Sweet Soy Sauce, dark soy sauce and Yeo’s Pure Sesame Oil. Stir well and set aside.
Roll the fried egg and thinly slice, set aside.
Stir fry the ground seasoning until fragrant.
Add sliced meatballs, stir well. Add noodle mixture, stir well. Add choy sum and salt to taste.
Mix well and serve with sliced fried egg and cucumber.
To Prep
In a small bowl, combine Obento Mirin Seasoning, Lee Kum Kee Premium Soy Sauce, Obento Rice Wine Vinegar, Yeo’s Sesame Oil and sugar. Stir until sugar is dissolved. Set aside.
To Cook
Cook somen noodles in a pot of boiling water for 2 mins, then rinse under cold water.
Heat vegetable oil in a large saucepan to 180°C.
Combine cornflour and plain flour in a bowl, then lightly whisk together with soda water until just combined, being careful not to over mix.
Pat dry the prawns gently with a paper towel before coating them in the tempura batter. Lower the prawns one at a time into oil and cook for approximately 3-4 mins.
Add the noodles, edamame beans, cucumber and daikon to a large bowl, then pour in half of the dressing mix gently until all ingredients are coated.
Divide the noodles between 2 bowls and top with tempura prawns, drizzle over additional dressing if required, then garnish with shredded nori, toasted sesame seeds and some shichimi togorashi to finish.
Serve immediately.
