Discover the authentic in Asian cuisine food
To Cook
Place wontons in boiling anchovy stock. When wontons are almost cooked, add the baby choy sum and cook for another 1-2 mins. Transfer to serving bowls and serve with noodles.
To Serve
In a serving plate, add the sauce ingredients and noodles, toss and mix well. Place some choy sum, char siu and deep-fried wontons (optional) around the noodles, garnish with spring onions. Serve with wonton soup and sliced green chilli.
To Cook
In a pot of boiling water, blanch the noodles slightly to reheat and remove excess oil. Remove and drain well. Place on serving plate.
Blanch the bok choy until cooked, drain well and arrange on serving plate.
Pour the crispy spicy preserved radish sauce over the noodles, serve.
To Make Dashi Stock
Mix water and bonito powder in a pot, bring to boil and set aside.
To Make Curry
Heat oil in a pot, sauté onion until soft, then add the carrots and potatoes. Stir for 2-3 mins, add the pork and cook until almost done.
Pour in dashi stock and bring to boil, then lower the heat to medium and simmer for 5 mins. Turn off the heat.
Add the curry roux blocks through a strainer and break with spoon to melt the curry roux completely.
Cook the curry over medium heat, stirring to avoid getting burnt. Turn off the heat after 10 mins or until vegetables are cooked through and soft. Add soy sauce and salt to taste.
To Serve
In a serving bowl, place udon noodles and ladle curry with pork and vegetables over the noodles. Garnish with spring onions and sesame seeds. Serve hot.
To Cook
Place onion, potato and carrot chunks to a pan filled with 360ml water.
Bring to boil and simmer for 20 mins or until the vegetables soften.
Add 3 blocks of curry roux and simmer for 10 mins. Continuously stirring until the curry is thick and smooth.
In a separate pan, add 400ml water and 4 tbsp of tsuyu soup stock to make the noodle soup.
Boil the udon noodles in hot water for a few minutes and drain well.
In a serving bowl, place the noodles and add the soup, then the curry sauce on top. Garnish with sliced spring onions, then add nanami togarashi and the halved boiled egg.
To Make Egg Sheets
Heat oil in a pan and pour in ½ of the beaten eggs.
Pan-fry until done. Remove and set aside. Repeat.
Once cool, cut into long thin slices.
To Cook
Heat oil in a wok. Pan fry firm tofu until browned, set aside.
Heat some oil again in the wok and stir-fry chicken until cooked. Add roasted barbeque pork, carrot, capsicum and stir-fry for 2 mins. Add in the prawns and stir-fry for 1-2 mins. Add in fried tofu back into the wok.
Add rice noodles and the ready sauce for Singapore noodles. Stir well and heat through.
Sprinkle with shredded egg on top when ready to serve.
To Prep
Combine the marinade ingredients together and transfer half of it in to a zip lock bag with the trout.
With the remaining marinade, add the oil, lemon juice and the soy sauce and mix to make the dressing.
To Cook
Preheat an oven to 160 degrees Celsius.
Line a baking tray with baking paper and place the trout on top. Place slices of lemon on top of the trout and then cover the baking tray with foil.
Place in the oven and bake the fish for 20 mins. Once the fish has cooked, remove from the oven and rest for 10 mins.
Cook the rice noodles in boiling water before draining and rinsing in cold water.
Toss the sliced bok choy in the dressing.
To serve, arrange the noodles and bok choy before topping with the slice of seaweed and the trout. Garnish with lemon slices, radish and sesame seeds.
To Cook
In a big pot, add oil and stir-fry prawn heads until aromatic.
Add water and paste into pot and bring to boil.
Add spare ribs and cook on medium heat for 30 mins. Remove spare ribs.
Cook prawns in the soup and remove prawns when fully cooked.
In a separate pot of boiling water, blanch the bean sprouts until cooked. Drain and set aside.
Blanch the water spinach until cooked. Drain and set aside.
To Serve
Place rice vermicelli and yellow noodles into serving bowls, top with hot soup.
Add bean sprouts, water spinach, egg, spare ribs and prawns. Garnish with fried shallots.
To Prep
Combine the sauce ingredients in a medium-sized bowl.
Season the sliced shiitake mushrooms with 1 tbsp of the sauce.
Prepare the sweet potato noodles as per the packet instructions and mix in 3 tbsp of the sauce.
Blanch the spinach in boiling water until it has just started to wilt before removing it from the water and shocking it with cold water to stop the cooking process.
To Cook
In a non-stick pan, stir fry the noodles over medium heat until they become translucent.
Transfer the noodles to a large mixing bowl before adding the vegetable oil to the pan and stir frying the onions.
Cook the onions until they start to become translucent, then adding the spring onions and continuing to cook for another minute.
Transfer the onions and spring onions into the mixing bowl.
Cook the carrots on the pan for about 2 minutes or until they softened and transfer them into the mixing bowl.
Finally, stir fry the marinated mushrooms in the pan for roughly 2 to 3 minutes before once again transferring them in to the mixing bowl.
Before serving, add the spinach to the mixing bowl and gently mix the all of the ingredients. Season with soy sauce or sugar to taste and serve!
To Cook
Cook one serving of thin noodles according to the package instructions
Meanwhile, bring 2 ½ cups of stock to a boil. Then add lard, light soy sauce, dark soy sauce and sugar to the noodle bowl. Stir the hot stock in.
Drain the cooked noodles and add them to the bowl. Sprinkle with chopped scallions, and salt to taste.
To Cook
Heat up 4 L of water in a large pot and bring to a boil over a high heat before adding the prawns and cooking for 2 mins. Remove the prawns from the pot and set aside.
In the same pot, add in the carcasses, pork bones, drumsticks and the white peppercorns. Return to a boil before reducing to a simmer and cooking for 2 hrs.
While the broth simmers, remove the heads from the prawns and cook the prawn heads in a pan with vegetable oil over a medium-high heat.
Continue to cook until the shell has become crispy and the oil has taken the colour of the prawn before removing from the heat and filtering the oil to use. Set aside.
When the drumsticks have become tender, remove them from the pot and remove the meat from the bone and set aside.
In a pot of water, blanch the chives until the begin to wilt before settings aside. Add the noodles in to the pot to cook as per the instruction before also removing from the pot and setting aside.
Add the salt in to the broth and mix until dissolved. Add more if necessary before removing from the heat to plate.
To Serve
In a serving bowl, add the noodles, chives, chicken drumstick meat and prawns and ladle the soup stock over it.
Finish by garnishing with fried shallots, sliced coriander and drizzle with the prawn oil.
Serve with a small bowl of the dipping sauce by combining the dipping sauce ingredients together and mixing.
To Cook
Prepare all the ingredients for cooking. Marinate the meat. Blanch the noodles in boiling water for a few mins before draining. Fry the salted fish with the vegetable oil, keep the oil after cooking. Mix the seasonings together.
Heat up the vegetable oil that was used to cook the salted fish. Add the garlic and shallots, cooking until aromatic. Then, add in marinated meat and shiitake mushrooms. Keep cooking until aromatic. Add in the seasoning mixture and water.
Stir fry everything together and bring to a boil. Add the noodles and beansprouts. Toss to mix the noodles with the meat, beansprouts and sauce. Add any more seasonings if it’s not to your taste. Stir fry for another 2 mins.
Heat up the claypot and transfer your stir-fry to the claypot. Make a well in the middle of the noodles and crack an egg on top. Garnish if you wish, put the lid on the clay pot and serve.
Right before serving, stir the egg around in the claypot.
To Cook
In a hot wok, add oil and then the garlic, stir until fragrant.
Add the pork, stir-fry until white. Add the egg, stir-fry until softly scrambled. Add the vegetables and mix well. Add the seasoning ingredients and stir-fry.
Add the noodles and chilli powder (optional), stir-fry for about 2 mins. Serve with lime and prawns, garnish with parsley.
