To Cook
Cut tofu into long thin pieces and marinate in teriyaki sauce for 20 mins. (I left some tofu unmarinated for those in the family that did not like teriyaki)
Cook the sushi rice by following the packet instructions. Once cooked, fold through Obento seasoning and cool in fridge.
Lightly fry the tofu and place in the fridge to cool.
Prepare vegetables while the rice is cooling by slicing long thin pieces of avocado and cucumber.
Cover your sushi roller in plastic to keep it clean and begin by placing your sushi sheet (shiny side up) in the middle of the mat.
Push rice flat onto the sushi sheet taking up the bottom three indents on the sheet. Put a generous line of mayonnaise horizontally along the rice followed with a slice of tofu and vegetables. Be careful not to overfill.
From the bottom up, roll the sushi mat over the sushi to form a roll, making sure to tuck in the seaweed tightly as it folds over.
Repeat this for all sushi folds. Once the rolls have set for a minute, use a wet knife to cut into slices and serve with ginger and soy sauce. Enjoy!
Noodles
Spicy Rainbow Soba Noodle Salad
To Cook
Prepare Obento Soba Noodles as per packet instructions, allowing to cool in the fridge while you prepare the other ingredients.
Prepare cherry tomatoes, carrot, cucumber and cabbage and roughly toss together in a bowl.
Make salad dressing by combining all salad dressing ingredients.
Serve salad by first placing the noodles, then the vegetable mix, then the dressing and garnish with fresh coriander and fried onion for that extra crunch.
Toshikoshi Soba
To Cook
Make the dashi stock by combining 1.5L of water with 8 tbsp of dashi granules into a large saucepan.
Add the mirin to the dashi stock and bring to a gentle simmer, then add the tamari sauce.
Reduce the heat to the lowest setting and continue to simmer until the broth is ready to be served.
Cook the soba noodles by bringing a saucepan of water to boil and then adding the soba noodles.
Reduce the heat to a simmer and allow the noodles to cook for approximately 4-5 mins.
While the soba noodles are cooking, add the asparagus and mushrooms to the dashi broth and cook in the simmering liquid.
Drain the noodles and rinse under cold water and set aside until ready to serve.
Scoop the asparagus and mushrooms from the broth and set aside.
To Serve
Pour the broth into bowls.
Add the noodles.
Add the tofu, asparagus and mushrooms.
Garnish with sliced chives and toasted nori flakes.
Sesame Noodles with Grilled Marinated Beef
To Cook
Mix together ingredients for beef marinade, add beef and place in the fridge for 2-3 hours.
For the shredded omelette, mix the eggs with the salt and sesame oil. Heat wok or fry pan and grease with the peanut oil. Add the egg and rotate the wok or pan to create a very thin layer of egg. When the egg sets, remove from the wok and allow to cool. Roll the egg into a cylinder and slice thinly.
For the dressing, add peanuts and sesame oil to a mortar and pestle and pound into a paste. Add the remaining ingredients and mix well.
Seal beef on a hot grill until the meat is caramelized on both sides, finishing it in the oven at 180℃ for 5 mins. Let the beef rest and slice into thin pieces.
Cook noodles according to the directions on their packet and rinse under cold running water. Drain well.
Place noodles on a plate with piles of carrot, cucumber, beef and shredded egg. Pour the dressing over the dish and serve.
Chicken Noodle Soup (Soto Ayam)
To Cook
In a large pot, pour in the water and add the chicken cutlets, lemongrass, kaffir lime leaves and salt. Bring to a boil.
Skim off any foam, reduce heat to a simmer, cover and cook for 45 mins. Skim any excess foam as needed.
Wash the eggs and place into the stock for the final 10 mins of cooking to hard boil. Remove, peel and set aside.
Prepare the spice paste while the chicken in simmering by crushing together the ingredients in a mortar and pestle or food processor into a paste.
Remove the chicken and pour the stock into a jug or bowl. Set aside.
Pull away the skin and bone, leaving big chunks of meat. Set aside.
In the same pot that the chicken was cooking in, add peanut oil and gently fry the spice paste on medium heat for 5 mins.
Place the rice vermicelli into a bowl and cover with cold water for 15 mins. Drain and set aside.
Return the chicken stock to the pot, pour in the can of TCC Coconut Milk. Bring to a boil, reduce to a simmer and cook for a further 10 mins. Add salt and pepper to taste.
Divide the rice vermicelli and the chicken between 4 bowls. Ladle over the soup.
Garnish with the bean sprouts, hard boiled eggs, fried shallots, fresh coriander and wedges of lime. Serve with Yeo’s Sambal Oeleck. You can either eat it as is, or with fluffy white rice.
Chicken Laksa
To Cook
Prepare the noodles as per packet instructions in a bowl. Set aside.
Heat oil in a large saucepan (or wok) over low heat, fry ½ jar of laksa paste until fragrant.
Add the chicken and stir fry until cooked.
Add coconut milk and a little water if desired, and bring to a boil.
Drain and place noodles in bowls. Top with laksa soup.
Place beansprouts on top and garnish. Enjoy!
Northern Thailand Curry Noodles (Khao Soi)
To Cook
Put the 200ml coconut cream in a large heavy-based saucepan over medium-low heat. Add a red curry paste, turmeric powder, curry powder and garam masala. Cook and stir constantly for about 2-3 mins until oil separates on the surface. Then, add all the chicken and stir until all the chicken is coated with coconut and chilli paste.
Add a further 200ml of coconut cream with 2 cups of water. Stir all the chicken until all the curry sauce is mixed through then reduce the heat to low and cook for about 10 mins.
Add chicken stock powder, ABC sweet soy sauce, brown sugar and fish sauce into the pot then stir until mixed through. Simmer and cover for 15 mins or until chicken is cooked through. Taste and add more seasoning to suit your taste.
Cut wonton skin into small strips and separate into individual pieces. Put vegetable oil in a small pot or pan and put on the stove top. Turn the gas to medium heat. When the oil is hot, add the wonton in a small amount each time until light golden crispy. After the wonton is cooked, take them out and put them on a plate with kitchen paper towel to drain any excess oil. Cook until finished.
Before serving, put about 6 cups of water in a medium pot then cook the noodles in boiling water following the packet directions. Drain and refresh under cold water. Divide noodles into individual serving bowls.
Ladle curry and chicken over noodles. Top up with crispy wonton noodle, coriander/spring onion, sliced red chilies, diced shallots and chilli in oil (to suit your desire). Serve with lime wedges.
Enjoy your creamy northern Thailand style curry noodles.
Buta No Kakuni (Japanese Braised Pork Belly)
Main Ingredients
Cut pork belly into 5cm chunks.
Cook in a pot and in batches until the meat is brown on all sides. Cover with rice water. Add ginger, onion and salt. Bring to a boil and cover with a drop lid or cartouche. Simmer for 4 hours. Drain liquid and allow meat to cool.
Combine the braising stock ingredients in the pot and return pork to pot, bring to a simmer and again, cover the pot with a drop lid or cartouche. Simmer for an hour over low heat.
Add boiled eggs to a pan and remove from heat.
Slice spring onions into batons and place into ice cold water to curl.
Garnish with curled spring onion. Serve in a bowl on top of cooked soba noodles.
Spicy Chicken and Prawn Laksa
To Cook
Make a smooth paste in the blender with the garlic, ginger, chilli, shrimp paste and shallots.
Shell the prawns and butterfly. Cook the prawns in the oil for 1 minute until they turn red. Remove shells.
Add paste to prawn oil and fry for 1 min. Add laksa paste and fry until aromatic.
Add chicken stock and bring to a boil. Add coconut cream and simmer.
Add lime juice, sugar, fish sauce and season with salt and pepper.
Pre-cook the noodles and place in bowl.
Season chicken and pan fry until crispy and golden. Cool, slice and add the chicken to soup.
Add bok choy, spring onion and prawns to soup and cook for 1 min.
Ladle soup over noodles and garnish with julienne carrot, spring onions and fried shallots.
Noodle with Meatball (Mie Bakso)
Handmade meatball recipe
Finely chop all the garlic and put it in a big bowl, mixing it together with the mince, tapioca flour, baking powder, 1 egg white, salt, sugar and white pepper.
Using your hands and gloves, mix it properly for 3-5 mins.
Boil 2 eggs until well-cooked, peel the skin off and leave it cold. Wrap it with batter/mix.
Make small/medium round meatballs with the batter until it’s all used up.
Boil the meatballs in a pot of boiling water for 5 mins. You can use this boiling water for the soup base or, use bones to boil a soup base.
Method for Noodle Soup
Boil the egg noodles and vermicelli for 3 mins in boiling water.
Put 1 tsp fish sauce, 1 tsp of soy sauce in the bowl with egg noodle and vermicelli then pour in the soup base (adjust to your taste – add more or less fish sauce and soy sauce or, maybe a bit of vinegar)
Note
You might put additional ABC Sweet Soy Sauce and Sambal Bakso for extra sweetness and spiciness. You can also add bok choy, coriander or pork crackling to your bakso.
Harajuku Brunch Bowl
To Cook
Place the egg in a small saucepan of hot water. Bring to the boil and simmer for 4 mins. Then using a slotted spoon, remove the egg from the water and place in a bowl of iced water to cool. Once cooled, peel and slice in half.
Add the soba noodles to the simmering water. Simmer for 4 mins, then refresh under cold water.
Chop the broccoli into small florets. Spiralise the zucchini and slice the radish into thin discs.
Refill the saucepan with water, bring to a boil, then cook the broccoli for 2-3 mins until bright green and tender. Add the peas to the saucepan during the last minute to cook through. Drain and refresh under cold water.
Chop the avocado in half and scoop out the flesh. Paint half the cut side of avocado in Kewpie Mayonnaise. Combine the seeds in a small dish and press the cut side of the avocado into the seeds so they adhere to the mayonnaise.
To make the dressing, combine all the ingredients in a small glass and whisk to combine.
Combine the noodles and zucchini, then arrange all the ingredients into a bowl. Scatter with micro herbs and serve with the dressing on the side.
Beef Pad See Ew
To Prep
Peel, then mince 2 cloves of garlic. Slice the beef into small bite sized pieces and slice the broccoli into small strips
To Cook
Heat the wok on medium heat and add the peanut oil. Wait until the oil is hot and then fry the garlic for about 10 sec, making sure it sizzles in the hot oil.
Add the chopped beef to the wok and stir fry until browned and almost cooked through.
Turn down the heat and toss in the rice noodles, the Chinese broccoli, the carrot, the light soy sauce, the dark soy sauce and the sugar.
Cook the noodles for 1-2 mins folding them gently.
After the noodles are well mixed, move them to one side of the wok and proceed to crack an egg into the empty side. Crank up the heat and scramble the egg.
Fold the noodles onto the egg and cook for thirty more seconds then turn off the heat and serve it out!