Discover the authentic in Asian cuisine food
To Prep
Mix all the Sauce ingredients together in a bowl. Set aside.
To Cook
Cook sweet potato noodles in boiling water for about 2-3 mins or according to packet instructions. When it is al dente, drain noodles in a colander and rinse with cold water until the noodles have completely cooled. Drain well.
In a serving bowl, place the noodles, top with sauce, sliced cucumber, pickled radish, lettuce/cabbage and hard-boiled egg. Garnish with sesame seeds and serve.
To Prep
Place the glass noodles in to a bowl of water for 10 mins to soften. Once they have started to become transparent, remove them from the water and cut into smaller sections for the filling.
Wash the bitter gourd and cut off both of the ends. Cut the bitter gourd in to smaller section about 4cm long. Use a teaspoon to remove the seeds and core of the bitter gourds before coating them in salt for 15 mins to help reduce the bitterness.
In a large mixing bowl, combine the pork mince, coriander roots, garlic, fish sauce, soy sauce, oyster sauce, sugar and black pepper and mix well before adding the glass noodle sections. Let the filling marinate for 10 mins.
Rinse the bitter gourds to get rid of the excess salt and stuff with the pork filling. Ensure that each section is entirely filled to ensure that the filling pork doesn’t fall out.
To Cook
Boil the vegetable stock in a pot and add the coriander. Add the bitter gourds, carrots and mushrooms before closing the lid and simmering for 20-30 mins depending on how soft you want the bitter gourds to be.
To Prep
Combine all sauce ingredients, except the cornflour solution.
Deep fry the chow mein noodles until crispy, remove and drain. Place on serving plate.
To Cook
Heat a wok with oil, stir-fry the pork strips until they turn white.
Add the vegetables, stir-fry 2-3 mins.
Add the seafood. Stir-fry 2-3 mins.
Add the mixed stock into the wok and mix well. Adjust the taste with salt and pepper if needed.
Add the cornflour solution, mix well.
When the stock is thickened to desired state, pour over the crispy noodles and serve immediately.
To Cook
In a large pot with cold water, add the beef, one spring onion and several ginger slices. Bring the water to a boil and then remove the beef from the water. Discard the rest of the water and herbs. This to remove any impurities from the meat.
In a large pot, heat up some oil and fry the doubanjiang for half minute over low heat. Then add the rest of the ginger, garlic, leek, red onion and all the dry spices and fry until aromatic.
Add the beef to the pot and stir fry for several minutes until the beef is browned on all sides.
Add the tomato wedges and warm stock to the pot. Bring the stock to a boil on medium high heat and then lower the heat to medium low and simmer for about an hour.
Remove the beef from the soup, and pour the soup through a strainer to remove all the herbs and aromatics. Make sure the soup is strained into another pot.
Season the soup with salt to taste and allow the soup to simmer for another 15 minutes.
Cook the noodles according to packet instructions. Then portion into separate bowls. Top with a few pieces of beef and cover with the warm soup. Garnish with some chopped green onions and coriander. Serve hot.
To Cook
Season prawns with a pinch of salt and 2 pinches of ground white pepper.
In a wok or pot, heat up oil over medium flame and fry dried prawns until lightly browned. Add garlic and sauté until fragrant. Put in mushrooms and stir fry for 30 sec. Add Shaoxing wine, soy sauce and oyster sauce, mix well. Pour in water and cover to braise on low heat for 10 mins.
Put in bottle gourd and continue to braise for another 15 mins.
Add glass noodles and prawns, stir to mix well until glass noodles are fully coated with sauce. Cook until prawns turn pink. Drizzle with sesame oil, mix well and serve.
To Prep
In a mixing bowl, combine all the marinade ingredients until the sugar is completely dissolved. Add the chicken fillets and mix well. Set aside and let the chicken marinate for at least an hour – overnight for best results.
In another bowl, combine all the ingredients all the Nuoc Cham ingredients and mix until the sugar has dissolved. Adjust the taste to suit yours and set aside.
To Cook
Prepare the vermicelli according to packet instructions. Rinse the noodles in cold water when they are done and set aside.
When your chicken is done marinating, heat up some oil in a non-stick pan over medium heat.
Pan-fry the chicken in the pan until they are done and allow the chicken to rest for a few minutes.
Remove any pieces of lemongrass on the chicken and slice the chicken into 1cm slices.
Split the noodles into even portions and place in individual bowls. Add the fresh herbs and vegetables to the bowl of noodles and top with the lemongrass chicken.
Drizzle a few tablespoons of the Nuoc Cham over the noodles and serve with lime wedges.
For the Scallion Oil
Heat the oil and fry the onion. Take out when they turn golden brown.
Add the green part of the scallion into the oil, fry over low heat for about 5 mins then take out.
Add the white part of the scallion, fry over low heat till golden brown, take out and set aside.
For the Noodles
Mix 2-3 tbsp scallion oil with dark soy sauce, light soy sauce and sugar in the serving bowl.
Boil noodles with water till cooked, take out with a strainer spoon.
To serve, mix noodles with oil sauce, then add some fried white scallion on the top.
To Cook
In a wok, heat oil over medium high heat. Sauté garlic until aromatic. Throw in prawns and fish balls and fry until half-cooked. Push them aside and crack in eggs. Gently stir the egg mixture and leave it to cook slightly for about 30 secs. Then combine well with the prawns and fish balls. Dish out and set aside.
Put in red chilli paste and shrimp paste and sauté until aromatic about 2-3 mins. Add in water and tomatoes. Bring down to a simmer and cook for 1 min. Toss in water spinach, noodles, prawns, fish balls, sweet soy sauce and soy sauce. Stir to mix well. Put on the lid and allow to simmer over low heat for 2 mins. Do a taste test and add more soy sauce if needed according to your preference.
Finally, add in beansprouts and give a quick stir. Remove from heat if you like crunch beansprouts. If you like them softened, cook for another 1 min.
Transfer to serving plate and enjoy.
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.
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.
To Cook
Slice the uncooked pork thinly, about 1.5cm.
Mix in the marinade with the pork. Mix until sugar is dissolved.
Marinate the meat for at least one hour, or leave overnight for better results.
Prepare a grill pan or bbq and grill the pork for about 10 mins until it is cooked. Alternatively, you can also pan fry the pork and then finish it by grilling it in the oven ensuring it does not overcook.
To Make the Sauce
Combine water and sugar in a bowl.
Add lime or lemon juice (adjust accordingly to taste).
Add fish sauce in increments (adjust accordingly to taste).
Top with garlic and chillies.
To Assemble
Assemble your bowl with cooked vermicelli noodles, vegetables, noodles, and garnish. You may pour the nuoc cham sauce on top or serve it in a separate bowl to pour in just before eating.
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.
