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.
Noodles
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.
Vegetarian Hiyashi Chuka Ramen
To Make
To prepare the vegan dashi, soak a small piece of konbu and one dried shiitake mushroom in one cup of water for 3 hours. Strain with a fine mesh strainer.
To prepare kori tofu, cut out the required amount of firm tofu and place it into a container, and freeze the tofu overnight. Then, defrost and squeeze out the water with hands and crumble the tofu.
Prepare ramen as per instructions on the package. Once cooked, soak the ramen in ice cold water for a few seconds and strain away all the water.
Arrange cooked ramen onto a bowl and arrange all the vegetables on top of ramen.
Mix all the ingredients of pouring sauce together.
Spicy Miso Ramen
To Make
Place all ingredients for spicy miso paste in a food processor and blend until you get a fine paste.https://asianinspirations.com.au/wp-content/uploads/2023/03/R02843-Spicy-Miso-Ramen-Step-1.jpg
Heat up a frying pan on medium heat and fry the paste until fragrant. Set aside.https://asianinspirations.com.au/wp-content/uploads/2023/03/R02843-Spicy-Miso-Ramen-Step-2.jpg
In a small saucepan, heat up some oil and sauté shallot, garlic, salt and sesame seeds until fragrant and slightly golden under medium heat. Switch off the fire and toss in togarashi and stir until combined. Set aside.https://asianinspirations.com.au/wp-content/uploads/2023/03/R02843-Spicy-Miso-Ramen-Step-3.jpg
Heat up a medium soup pot with sesame oil and sauté minced pork with black pepper until around 80% cooked. Toss in the chopped shiitake mushrooms and cook for 1 min. Add in ¼ cup spicy miso paste and continue to cook for 2 mins until fragrant.https://asianinspirations.com.au/wp-content/uploads/2023/03/R02843-Spicy-Miso-Ramen-Step-4.jpg
Pour in chicken stock and soya bean milk. Stir and bring it to a simmer.https://asianinspirations.com.au/wp-content/uploads/2023/03/R02843-Spicy-Miso-Ramen-Step-5.jpg
Using a sieve with fine mesh, slowly dissolve the ½ cup spicy miso paste into soup. Discard the solid trapped on the sieve. Continue to let soup simmer for a further 3-5 mins under low fire.https://asianinspirations.com.au/wp-content/uploads/2023/03/R02843-Spicy-Miso-Ramen-Step-6.jpg
In a large saucepan, boil some water and cook the ramen following the instructions on the package. Prepare a bowl with cold water and place the noodles in once cooked to stop them from cooking further. Drain and place into a bowl.
To serve, scoop enough soup with meat into the bowl, covering the noodles. Garnish with chilli oil, ajitsuke, sliced mushrooms, bamboo shoots, spring onions and nori sheets.
Malaysian Char Kway Teow
To Cook
Heat 2 tbsp of the vegetable oil in a wok over high heat, add the garlic, lap cheong and stir-fry for a minute.
Then add prawns and stir-fry for a further minute until cooked.
Add rice noodles, season with light soy sauce, dark soy caramel and white pepper, and stir-fry to make sure all noodles are charred and well coated in the sauce.
Push the rice noodles aside and make a clear space in the wok, then add the remaining tablespoon of oil and crack the egg into the oil. Stir and break up the egg with the spatula, then quickly cover it up with noodles and let it cook for 10-15 secs before you start stir-frying again.
Add bean sprouts and garlic chives, turn the heat off, give everything in the wok a toss to combine, then tip out onto a serving plate. Serve this Malaysian Char Kway Teow immediately.
Notes
Dark cooking caramel, also known as dark soy caramel, is different from dark soy sauce or kecap manis. It has a thick molasses consistency and a salty flavour. It can be found in many major supermarkets and Asian grocers.
Air Fryer Spring Roll Salad Cups
To Make
To make the dipping sauce, combine 4 tbsp Squid Brand Fish Sauce, hot water, sugar, garlic, lime juice, rice wine vinegar and chilli in a small bowl and whisk until sugar has dissolved. Set aside in the fridge.
Strain noodles and cut them into 2-3cm lengths. To make the filling, in a large mixing bowl, add noodles, pork mince, ginger, shallot, 1 tbsp Squid Brand Fish Sauce, soy sauce, coriander, egg white, lime leaves, sugar, salt and white pepper, mix well.
Lay a spring roll sheet with a corner closest to you on a clean work surface. Place 2 heaped tbsp of pork mix diagonally along the bottom third of the sheet. Fold in sides, then roll up from bottom to top to enclose filling. Brush the opposite corner with a little water and press to seal. Repeat with the remaining sheets and filling.
Preheat the air fryer to 200°C. Spray spring rolls with oil. Place in the basket of the air fryer and cook, turning halfway through cooking, for 15 mins or until golden.
Serve spring rolls with lettuce cups, carrots, spring onions, herbs and dipping sauce.
Scallion Oil Noodles
To Make
Cut the spring onions into 10cm segments. Make sure the white parts are kept together and the greener parts are put in a separate pile.
Use a cleaver to gently slap the white scallions.
Slice the red shallots.
Pour oil into a wok or pan and add the white part of the spring onions, the red shallots and ginger in. Bring the heat up to medium.
Let the aromatics gently fry for 3 minutes or until golden, then turn off the heat and use chopsticks to remove them from the oil. Discard the aromatics.
Add the green parts of the spring onions in and turn the heat up to medium. Fry for 3 minutes or until they start to change colour, then use chopsticks to remove them from the pan. You can save the cooked spring onions to use as a garnish.
Transfer the oil to a heatproof jar or container. Use it for any future savoury recipes.
Bring a pot of water to a boil and cook the noodles for 10 minutes or until al dente. If you’re using fresh noodles, you can skip this step. When ready, drain the noodles in a colander and run under cold water until cool. Let it rest as you work on the sauce. Note: Different varieties of noodles will have different cooking times, so make sure to read the packet instructions or test the firmness as it boils.
Combine the light and dark soy sauces and sugar in a pan and turn the heat up to low-medium. Let it simmer for 20 seconds, then transfer into a heatproof jar or container.
To serve, add 2 tbsp of the spring onion oil and 1½ tbsp of the cooked soy sauce in a bowl. Note: The amount you add is entirely up to your taste preference. Ideally, start with less and put more as you go. As Grandma always says: “You can add more salt if you need, but you can’t take it away once it’s added.”
Put the noodles into the bowl and stir until mixed well.
Garnish with the fried spring onions and drizzle Lee Kum Kee’s Chiu Chow chilli oil on top, then serve as is!
Tofu Pad Thai
To Cook
Cook noodles according to packet instructions.
Combine lime juice, soy sauce, water, sugar, tomato paste and rice vinegar to make a sauce.
While noodles are cooking, fry onion in a wok with the peanut oil for 2 mins, then add the garlic and fry for a further 30 secs.
Add the broccoli and fry until bright green and slightly charred (a few minutes). Then, add the noodles and half of the sauce and gently combine.
Fold in the fried tofu, cabbage, carrot and the rest of the sauce.
Serve and top with peanuts and coriander.
Bang Bang Chicken
To Cook
In a medium saucepan, pour in 1L of water and add in chopped spring onions, garlic and ginger slices, and chicken. Bring to the boil then simmer for 6-7 mins. Turn off the heat and leave chicken for 7 mins to steep.
Whilst chicken is cooking, prepare the noodles according to packet instructions. Divide cooked noodles between 4 plates/bowls.
In a bowl, mix together all of the sauce ingredients. Mix thoroughly to combine well and set aside.
Remove the chicken from saucepan, then shred the chicken by hitting with a mallet (or rolling pin). Add the chicken to the bowl with chilli sauce, gently turn the chicken to coat with the sauce.
Place the chilli chicken mixture onto the noodles, then top with the sliced spring onions to serve. Enjoy!
Teriyaki Soba with Grilled Salmon and Prawn
To Cook
Cook soba in rapid boiling water for 4mins,. When it turns soft, drain and place it on the bowl.
Grill the prawn and salmon rolls using a food blow torch until it turns brown, then place it on top of the soba.
Cook all sauce ingredients together until they boil, then pour the sauce over of the soba.