To Make
Marinate pork slices with light soy sauce and a dash of white pepper.
To render pork lard, dice up 150g pork fat and heat up in a small saucepan with water under low heat. Reserve pork lard crisps and oil for later.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-1.jpg
Heat up wok with pork lard and sauté minced garlic for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-2.jpg
Add in marinated sliced pork and cook until it turns opaque.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-3.jpg
Toss in prawns, squid and cabbage, cook for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-4.jpg
Add in carrot and noodles. Pour in the sauce mix and continue to fry until well coated.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-6.jpg
Add in choy sum and give it a stir before adding in chicken stock, stir and cover. Simmer for 3-5 mins. Garnish with crispy pork lard and serve.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-7.jpg
Noodles
Pan-fried Chicken Noodles
To Make
Slice the chicken thighs on the meat side, making cuts ½ cm deep. Marinate the chicken with Lee Kum Kee Premium Soy Sauce on the meat side for about 5 mins.
In a pot, cook the Hokkien noodles in boiling water (enough to cover the noodles) according to the packet instructions. Set aside.
In the same pot, blanch the snow peas for 30 seconds. Set aside.
In a frying pan over medium heat, cook the chicken skin side down for about 5 minutes or until golden brown, releasing all the chicken oil. Flip the chicken to the meat side and cook for an additional 2-3 minutes.
Once the chicken is cooked, place it on a chopping board and cut into large chunks.
In the same pan using the remaining chicken oil, sauté the ginger and garlic. Then add in the oyster mushrooms and cooked Hokkien noodles, and stir-fry for 1 minute.
Add in the cooked chicken and snow peas to the wok and toss well.
In a small bowl, combine Lee Kum Kee Panda Brand Oyster Sauce, chicken powder, potato starch, sugar, salt and chicken stock together. Then pour this mixture into the wok and quickly toss everything together.
Finally, add the spring onions, toss well, and serve.
Kitsune Soba
To Prepare
Heat up some water in a saucepan. Once boil, drop the Japanese fried tofu (aburaage) and blanch for 20 secs to remove excess oil. Remove from saucepan. Let it cool for a bit and gentle squeeze out the water between your palms. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/03/KS-1.jpg
Using the same saucepan; heat up water, light soy sauce, sugar and mirin.
Once it starts to boil, drop in the aburaage and let simmer under low heat until all liquid evaporates. Use a drop lid or metal trivet to hold down the aburaage.https://asianinspirations.com.au/wp-content/uploads/2024/03/KS-3.jpg
Turn the aburaage over a few times to ensure evenly stain aburaage with a dark brown colour. Once done, remove to cool.
To Make
In a separate pot, boil up water to cook the soba noodles according to instructions on the package. Once done, remove from pot and rinse through with cold running water. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/03/KS-5.jpg
Heat up all ingredients for the broth in a saucepan while arranging soba noodles into 2 bowls.https://asianinspirations.com.au/wp-content/uploads/2024/03/KS-7.jpg
Place 3 pieces of aburaage onto noodles and divide the broth equally between the bowls. Garnish with chopped spring onions.
Braised E-Fu Noodles with Peking Duck
To Cook
Fill half of the wok with water and bring it to boil. Slide in e-fu noodle disc and cook till it starts to soften. Switch off fire and continue to stir until noodles are well separated. Drain and runs through tap water. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/01/EFM-1.jpg
Heat oil in clean wok and sauté minced garlic for 30 secs.
Add in shiitake and shimeji mushroom and cook for 2 mins until they are slightly softened.https://asianinspirations.com.au/wp-content/uploads/2024/01/EFM-2.jpg
Add in chives and bean sprouts. Drizzle the Shaoxing wine around the side of the wok so it sizzles.https://asianinspirations.com.au/wp-content/uploads/2024/01/EFM-3.jpg
Give it a quick stir around and pour in the chicken stock and dark soy sauce and cook until the sauce starts to boil.https://asianinspirations.com.au/wp-content/uploads/2024/01/EFM-4.jpg
Toss in the noodles, mushrooms and Luv-A-Duck Peking Duck and stir until well coated with sauce. Cover and let it braise for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/EFM-5.jpg
Add in the Peking duck sauce, sesame oil and white pepper. Stir to coat. Serve hot and garnish with cilantro.
Cantonese Soy Sauce Fried Noodles (Chow Mein)
To Prepare Cantonese Soy Sauce Noodles
Spread out noodles on a steaming tray (preferably with holes) and steam on medium high heat for 10 mins..https://asianinspirations.com.au/wp-content/uploads/2023/05/SSN-1.jpg
Rinse noodles into cold water for 30 secs and strain.https://asianinspirations.com.au/wp-content/uploads/2023/05/SSN-2.jpg
Heat up a wok with 3 tbsp of oil and sauté the onions and white parts of spring onions for about 2 mins. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/05/SSN-3-1.jpg
Add 2 tbsp of oil into wok and spread noodles around in the wok. Let noodles sear for 2-3 mins before loosening with a pair of chopsticks. Add remaining tbsp of oil around the noodles and continue to cook until noodles become crispy.https://asianinspirations.com.au/wp-content/uploads/2023/05/SSN-4.jpg
Toss in the bean sprouts and green parts of spring onions. Stir them and cook for a min.https://asianinspirations.com.au/wp-content/uploads/2023/05/SSN-5-1.jpg
Combine all the ingredients for the sauce in a small bowl and add to wok. Add back in the cooked onions and white parts of spring onions. Cook for about 2-3 mins.https://asianinspirations.com.au/wp-content/uploads/2023/05/SSN-6-1.jpg
Serve on a large serving plate.
Thai Seafood Laksa
To Make
Heat a bit of oil in a wok over medium-high heat.
Add in the laksa paste and stir-fry for 1 min.
Next, add in the water and bring to the boil, then add the coconut milk and simmer for 2 mins.
Add the eggplant and simmer for 2 mins. Then add in the crab, prawns, squid, and mussels cook for 2 mins. Then add the deep-fried tofu and 1 tsp of fish sauce, and cook for 5 mins.
Blanch the noodles for 15 seconds and place in a bowl, and top with the bean sprouts and the fresh herbs.
Pour the laksa soup over the noodles, then add the seafood on top.
Garnish with slices of chilli.
Chilli Cold Sweet Potato Noodles (Bibim Dangmyeon)
To Make
Bring a large pot of water with ½ tbsp salt to a boil. Blanch carrots and garlic chives or spinach for 10 seconds. Cool them under cold water in a colander and drain thoroughly. Season with salt and set aside.
Blanch fried fish slices for 30 seconds in the same pot and drain in a colander. Set aside.
Mix all the sauce ingredients together in a small bowl and set aside.
Boil sweet potato noodles in the same pot according to packet instructions. Drain in a colander under cold running water. Drain thoroughly.
In a large bowl add 1 ½ tbsp sesame oil and a pinch of salt to the noodles and mix well.
Portion sweet potato noodles into 4 bowls. Top with carrots, garlic chives (or spinach), fried fish slices, pickled daikon (danmooji) and sauce. Mix before eating.
Mohinga
To Make
In a small and dry frying pan, toast chickpea flour under low heat, stirring often until it turns slightly golden brown. Set aside. Do the same for the rice flour. Set aside and let them cool down.https://asianinspirations.com.au/wp-content/uploads/2023/03/MHG-1.jpg
Blend lemongrass, chilli, onion, garlic and ginger in a food processor or pound using a pestle and mortar into a fine paste.
Heat up 2 tbsp of oil in a medium soup pot over medium heat and sauté the lemongrass chilli paste, turmeric, and paprika powder for 6 mins until the paste starts to caramelise.https://asianinspirations.com.au/wp-content/uploads/2023/03/MHG-2.jpg
Add in the mackerel together with the brine and cook for 5 mins. Add in the toasted chickpea and rice flour and continue to stir.https://asianinspirations.com.au/wp-content/uploads/2023/03/MHG-4.jpg
Pour in the water and fish sauce and bring to a boil. Simmer for 15 mins.
Toss in the whole shallots and continue to simmer for 30 mins.https://asianinspirations.com.au/wp-content/uploads/2023/03/MHG-5.jpg
To prepare the vermicelli, soak with boiling water for 7-10 mins or until vermicelli are soft. Drain away the water.
Divide vermicelli among 2 bowls and ladle over the fish soup (leaving the whole shallots behind) and garnish with coriander, eggs, sliced red onions, chilli flakes, lime wedges and fried shallots.
Beef Chow Fun
To Make
Soak the sliced beef with water for 15 mins. Drain and squeeze out all the water.https://asianinspirations.com.au/wp-content/uploads/2023/03/BCF-1.jpg
Marinade with bicarbonate soda for a minute and then all the marinade ingredients except for the oil which will be mixed in when about to cook.
Mix all the ingredients required in the sauce for the noodles and set aside.
Heat up a wok on high heat with 2 tbsp cooking oil. Before adding beef to wok, add in the reserved 1 tsp oil to the mixture and mix well. Stir fry the beef briefly till 70% cooked. Lift them up and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/03/BCF-2.jpg
In the same wok, add remaining 2 tbsp of cooking oil and sauté ginger slices, onions, and the white parts of spring onions for 1 min.https://asianinspirations.com.au/wp-content/uploads/2023/03/BCF-3.jpg
Toss in the fresh rice flat noodles and fry for 2 mins, pour in the sauce and stir for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2023/03/BCF-4.jpg
Add in the beef and stir for about a minute.https://asianinspirations.com.au/wp-content/uploads/2023/03/BCF-5.jpg
Add in the bean sprouts and green parts of spring onions and stir a further 2 mins.https://asianinspirations.com.au/wp-content/uploads/2023/03/BCF-6.jpg
Serve whilst hot.
Long Life Noodles (Yi Mien)
To Make
Mix all the sauce ingredients in a bowl and keep aside.
Heat up 1L of water in a large pot. Once boiling, add in the noodles and let them cook for 1 min, or until softened or al-dente. Sieve and pour away the water and keep noodles aside.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03065-Long-Life-Noodles2.jpg
Heat up a wok or frying pan with 2 tbsp of oil. Saute the sliced ginger for 1 min under medium fire. Toss in sliced mushrooms and the white section of chives. Stir and cook for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03065-Long-Life-Noodles3.jpg
Add in cooked noodles and sauce. Mix well and add 1 tbsp oil around the side of the noodles. Add some water if the noodles look dry.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03065-Long-Life-Noodles4.jpg
Toss in the green part of the chives and continue to cook for another 2 mins. Dish up and serve.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03065-Long-Life-Noodles5.jpg
Chicken Shio Ramen
To Prepare Shio Tare
Place kombu and dried shrimps in a saucepan and let them soak for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-2.jpg
Boil them on low heat and remove kombu when water starts to steam. Let the dried shrimps simmer for 10 mins. Strain and return water to a saucepan.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-3.jpg
Add in salt, sake and mirin and cook till salt dissolved. Let it cool down and add in rice vinegar.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-4.jpg
To Prepare Chicken Broth
Fill a deep stockpot with water, kombu, chicken wings, ribs and bones from drumsticks and breast and bring to a simmer.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-6.jpg
Remove kombu when water starts to steam.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-7.jpg
Once the water starts to boil, turn to low heat and let it simmer for 1 hour.
Add in mushrooms, onion and carrot and simmer for another 2 hours.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-12.jpg
Switch off fire, toss in bonito flakes, and let it soak for 30 minutes.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-13.jpg
Strain broth into another stockpot and discard the solids.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-14.jpg
To Prepare Chicken Charshu
Debone the chicken Maryland (thigh & drumsticks together) and roll them into a roulade tying it with butcher’s twine with the skin facing out. Do the same for the breast meat.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-10.jpg
Cook the chicken Maryland roulade in the chicken broth for 12-15mins and the chicken breast for 15-18 mins. Remove from chicken broth and let it cool.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-11.jpg
In a sauce pan heat up tamari, dark soy sauce, sake, mirin and sugar.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-15.jpg
Place chicken Maryland roulade in and coat the sauce and let it cook for 5 mins. Turn it constantly to make sure the entire roulade is well coated. Let it cool down and keep in the fridge till needed.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-16.jpg
Chill the chicken breast in the refrigerator without coating it with sauce.
To Prepare Chicken Oil
Place chicken fats and cooking oil in a small saucepan and cook on low heat.
Add in spring onions and let them simmer for 10-15 mins or till chicken fats has rendered.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-17.jpg
Strain and set aside.
To Assemble Chicken Shio Ramen
Cook ramen as per instruction on the packaging.
In the serving bowl, place 2tbsp of shio tare (add more if prefer a deeper flavour) and 1 tsp of chicken oil. Add in 1.5 cups of hot chicken broth. Add in ramen.
Garnish ramen with chicken charshu, ajisuke, corn kernels, wakame, spring onions and nori.
Yuzu Shio Pork Ramen
To Prepare Chintan Broth
Fill a deep stockpot with chopped old hen, chicken feet, pork trotter, carrots, onion, ginger and water. Boil on medium-high heat till boiling and turn to low fire and let it simmer.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-2-Stock.jpg
Remove any gunk on the surface of the soup with a fine mesh filter.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-3-Skim-Broth.jpg
Let the soup simmer for 4 hours.
To Prepare Dashi
Place kombu in a saucepan and let it soak for an hour then bring it to a simmer slowly under low heat. When water starts to steam remove kombu.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-4-Kombu.jpg
Let the water boil and toss in the bonito flakes. Turn off the heat and strain.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-5-Drain-Bonito.jpg
Pour dashi into chicken broth.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-7-Pour-Dashi.jpg
To Prepare Pork Charshu
Remove skin from pork belly. Roll from the thicker end into a roulade and tie with butcher’s twine.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-9-Pork-Twine.jpg
Place pork roulade into a stockpot and fill with cold water covering the pork. Bring it to a boil. Remove any gunk that floats up. Pour away the water and fill it with the new batch.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-11-Remove-Pork-Gunk.jpg
Toss in kombu and shiitake mushrooms. When water starts to steam, remove kombu.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-13-Add-Kombu-and-Mushroom.jpg
Add in salt and sugar and let it simmer on low heat for 2 hours.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-14-Add-Seasoning.jpg
Add in tamari, dark soy sauce, mirin and sake and continue to simmer for 2 hours.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-17-Add-seasoning.jpg
Remove and let it cool before chilling it in the refrigerator.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-19-Simmer-and-Chill.jpg
Gently remove the twine and slice to about 5mm thick.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-29-Cut-Pork.jpg
To create the char surface, use a blow torch and burn the surface.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-31-Blowtorch-Pork.jpg
To Prepare Shio Tare
In a saucepan, heat up sake, mirin, sugar, salt and Chintan broth and let it simmer on low heat for 15 mins.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-22-Heat-up-Broth.jpg
Switch off the fire and pour in rice vinegar and yuzu juice. Set aside.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-24-Add-Yuzu.jpg
To Prepare Aromatic Oil
Place chicken fats, pork fat, cooking oil, anchovies and spring onions in a small saucepan and simmer for 25 mins on low heat.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-26-Aromatic-Oil.jpg
Strain the solids away and pour in the yuzu juice. Set aside.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-27-Strain.jpg
To Assemble Yuzu Shio Pork Ramen
Cook ramen as per instruction on the packaging.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-Yuzu-33-Serving-Ingredients.jpg
In the serving bowl, place 2tbsp of shio tare and 1 tsp of aromatic oil. Add in 480ml of hot Chintan broth. Add in ramen.
Garnish ramen with chicken charshu, ajisuke and spring onions, bamboo shoots and nori.