To Cook
In a large pot, add 3.5L water, pork bones, smashed garlic, salt, peppercorns, coriander seeds and pork bouillon. Bring it to a boil. Let it boil for 30 mins. Change the heat to medium to simmer for a minimum of 2 hrs.
In a medium bowl, mix the roast red pork powder with water until the powder has dissolved. Take half of the pork and marinate it in this mixture for at least 1 hr. Preheat the oven to 200°C and cook the pork for approximately 20 mins, or until it is done.
Put the other half of the pork tenderloin in a blender. Blend. Add the thin soy sauce and ground white pepper to the pork in a large bowl. Mix well.
Bring a pot of water to a light boil. Blanch the pork until it is finished cooking.
Heat a pan with some oil at medium heat. Add the finely chopped garlic when the pan is hot. Fry the garlic until it is golden brown. Separate the fried garlic and garlic oil into two different bowls.
Cook the rice noodles by placing in boiling water for 10 secs. Rinse in cold water afterwards to make sure they don’t become too soggy.
Taste the pork broth and add white sugar, white pepper and fish sauce to taste.
To serve, divide the noodles into the serving bowls. Add the BBQ pork, ground pork, bean sprouts, coriander, fried garlic and chilli flakes on top.
Ladle the pork broth on top of everything. Drizzle some of the garlic oil on top of the noodles.
Serve while hot.
Noodles
Spicy Bean Vermicelli Soup
To Cook
In a pot, add Lee Kum Kee Peppercorn Chilli Oil, Lee Kum Kee Chicken Bouillon Powder and water. Bring to a boil and stir until the bouillon powder dissolves.
Add mushrooms, bell peppers, Chinese celery and crab-flavoured sticks. Allow to cook for 1 min. Then, put in bean vermicelli. Heat through and serve hot.
Stir Fried Rice Vermicelli with Seafood
To Cook
Cook the rice vermicelli in boiling water according to packet instructions or until soft. Drain.
Heat up oil in a pan and stir fry shrimps and squid until cooked. Add bell peppers and carrots, toss for 1 min.
Add cooked rice vermicelli and seasoning mix ingredients. Stir well and heat through. Serve.
Stir Fried Chicken and Egg Noodles with Chilli Garlic Sauce
To Cook
Cook egg noodles in boiling water according to packet instructions or until tender. Drain.
Heat oil in a pan and stir fry chicken until cooked through.
Add mushrooms and bell peppers. Stir fry for about 1 min. Add seasoning mix and noodles.
Stir well until heated through. Dish out and serve.
Japanese Salmon Bowl
To Cook
Heat oil in a pan over medium-high heat. Season salmon fillets with salt and pepper. Place salmon skin side down and fry for 2-3 mins, or until skin is crispy. Turn over and cook for 1-2 mins, or until cooked.
In a small bowl, combine Japanese mayonnaise and sriracha.
To assemble, add cooked soba noodles into a bowl. Top with carrot, red cabbage, edamame, salmon, radishes, nori and avocado. Sprinkle with toasted black and white sesame seeds. Drizzle over sriracha mayonnaise and serve.
Pan-fried Duck Breast with Thai-style Noodles
To Cook
Mix the duck breast in 2 tbsp of the oil, sliced garlic, chilli and lemongrass and marinate for 15 minutes.
Place 2 tbsp of the oil in to a pan and cook the duck skin side down until it has become crispy. Once the skin is crispy begin searing on all sides before placing the duck in to an oven and baking for 10 minutes at 180 degrees Celsius.
Add the last of the oil in to the pan and fry the onions till they start to brown. Add the coconut milk to the pan and let the sauce reach a simmer.
When the sauce has reached a simmer, add the fish sauce, oyster sauce, tamarind and palm sugar. Stir and continue to simmer until the palm sugar has dissolved fully.
In a separate bowl, blanch the vermicelli noodles.
When the sugar has dissolved, remove the pan from the heat and add the Thai basil leaves and mix.
To serve, spoon the sauce mixture on to a plate, place the vermicelli noodles on top of the sauce, and finish with slices of the duck. Garnish with more basil and chillies.
Fried Loh Shi Fun with Minced Pork
To Prep
Combine all sauce ingredients and mix well.
To Cook
In a wok, heat the oil and sauté garlic and shallots until fragrant. Add in the minced pork and ½ of sauce mixture, stir-fry until the meat is cooked.
Add in the noodles and remaining sauce, stir until well combined. Add in the bean shoots and choy sum and toss for 1-2 mins until well combined. Transfer to serving plates, garnish with spring onions, fried shallot, chilli and white pepper. Serve hot.
Vietnamese Prawn Bowl
To Cook
In a saucepan, add hoisin sauce, peanut butter, sesame oil and garlic. Bring to a simmer over medium heat. Slow stir in a little bit of water at a time until sauce is glossy and texture is smooth and slightly runny. Remove from heat and set aside to cool.
Heat oil in a pan over medium-high heat. Fry off garlic until fragrant. Add prawns and pan fry for 30 secs. Add lemon juice to pan to coat prawns. When prawns are fully cooked, remove from pan onto a plate and set aside.
To assemble, add cooked vermicelli into a bowl. Top with red cabbage, pickled carrot and daikon, cucumber, mint leaves, prawns and peanuts. Drizzle over peanut hoisin sauce and serve.
Vegan Char Kway Teow
To Cook
Heat oil in a wok or pan over medium heat. Stir-fry dried chillies until fragrant.
Increase heat to high, and then add in bean sprouts and cabbage and stir-fry until softened. Add rice noodles and combine.
Add dark and light soy sauces and stir-fry for 5 mins. Pour over the water and stir through.
Serve immediately with spring onion and chillies.
Vegan Spicy Soy Milk Ramen
To Prep
To make vegan dashi, soak shiitake mushrooms and kombu in hot water for at least 30 mins.
Pour liquid with shiitake and kombu into a saucepan and bring to a boil over low heat. Remove kombu just before the liquid reaches a boil. Once boiling, remove from heat and set aside.
To Cook
In a saucepan or pot, heat sesame oil over medium-low heat. Add garlic, ginger and spring onion whites and stir-fry until fragrant.
Stir through miso and chilli bean paste. Add in sake to deglaze the bottom of the saucepan or pot.
Next, add sesame seeds and soy sauce.
Slowly add soy milk, and then ½ cup of vegan dashi. Add salt and pepper to taste.
To serve, add a serving of cooked ramen noodles into a bowl. Ladle over ramen broth, and then top with corn, spring onion greens, bok choy and nori.
Vietnamese Rice Vermicelli Salad
To Cook
Soak rice vermicelli in hot water for 2 mins. Drain and set aside.
Saute prawns in a pan with oil. Cool slightly, slice in half length-ways and set aside.
Dissolve brown sugar in lime juice over low heat. Remove from heat; add fish sauce and water and cool.
Add prawns, celery, capsicum, mint, basil and bean sprouts to the lime juice mixture. Place rice vermicelli on plate and top with salad mixture.
Garnish with peanuts and serve.
Combination Crispy Noodles (Mi Xao Gion)
To Cook
Heat oil in a pot over medium-high heat for deep frying.
Heat 2 tbsp oil in a large pan over medium-high heat. Add chicken and stir fry until half cooked. Add in garlic, onion and sliced carrots.
In a bowl, combine oyster sauce, soy sauce, fish sauce, cornflour and chicken stock.
Add bok choy, snow peas and baby corn to pan with chicken and stir through. Pour the sauce and stock mixture and coat ingredients. When boiling, add in prawns and squid. When seafood is cooked, remove from heat.
Grab one handful of egg noodles and tease apart using your hands. Carefully place into hot oil. Working quickly, use chop sticks or tongs to spread out the noodles, separating the individual noodle strands. After 30 secs, turn noodles over. Take out once golden brown and allow to drain on paper towel. Repeat until noodles are all cooked.
To serve, place crispy noodles onto a large plate and spoon over stir fry.