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.
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!
Kindai Ramen Noodle Soup
To Cook
Mix stock, garlic, soy sauce, Worcestershire sauce, ginger, 5 spice, chilli powder and 300 ml water in large saucepan. Bring to a boil, then reduce heat and simmer for 5 mins. Taste the stock, adding soy or sugar to your preference.
Put 500ml water in a pot and bring to a boil. Put noodles in and boil for 2.5 mins until ready.
Drain noodles and divide into bowls. Share spinach and pork equally between bowls.
Strain stock into a clean pan then bring to a boil once more. Take the pan off boil and divide between bowls.
Place nori sheet behind pork and add spring onion to bowl once the spinach has wilted. Serve.
Korean Army Stew (Budae Jjigae)
To Cook
Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot. Add the sauce in the middle. Pour the stock in the corner of the pot. Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).
Add the remaining ingredients – instant ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins). Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dining table).
Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice.
Vietnamese Meat Pies (Banh Pate So)
To Prep
In a large bowl, place the shredded dried black fungus and dried bean thread noodles and cover in boiling water to soak for 10 mins or until softened. Drain and rinse with cold water, and then drain well. Cut the fungus and noodles into short lengths with scissors.
To Cook
Preheat the oven to 200°C and line a baking sheet.
Place the pork mince, sugar, salt, pepper, fish sauce, coriander, spring onions, carrot, fungus and noodles into a large mixing bowl. Use a spoon or your hands to combine the ingredients well.
Using a round cookie cutter, cut rounds from the puff pastry to desired size.
Place a ball of the meat mixture it in the middle of a pastry round, leaving a 1.5-2 cm border. Brush the egg around the border and place another pastry round on top, stretching the pastry to meet the sides of the bottom. Press the edges down with a fork and place on baking sheet. Repeat until meat mixture is finished.
Cut a small slit on the surface of each pastry, and brush the top with egg wash.
Bake for 20 mins or until golden brown. Allow to cool slightly and serve.
Spicy Shoyu Ramen
To Prep the Dashi
Wipe your kombu with a damp cloth to clean off any impurities, then make a few shallow cuts into the kombu.
Add the water to a pot and add the kombu to and the pot. Allow it to soak for about 30 minutes before turning on the heat.
Turn the heat on medium and let it boil slowly. Remove from heat just as the water begins to boil.
Add the bonito flakes and return to the heat. Allow the water to simmer for another 1 minute. Be careful not the let it boil over.
Remove the dashi from the heat and wait for the bonito flakes to sink to the bottom of the pot.
Finally, strain the dashi and use for the rest of this recipe. If there is any leftover dashi it can be stored in the fridge for about 1 week.
To Prep Soup
Heat up the sesame oil in a large pot and add your minced garlic and ginger. Sauté until fragrant.
Add the chilli bean sauce and mix well.
Next add the rest of the ingredients for the soup and allow it to simmer for several minutes over medium low heat.
Season the soup with salt, and then strain the soup through a fine mesh strainer or cheese cloth into another pot.
Once the soup is done, prepare the ramen noodles as per packet instructions.
Place the noodles in a bowl and add your toppings before ladling over with the soup. Serve immediately.
Spicy Seafood Japchae
To Prepare
Soak the noodles according to packet instructions or until soft, then drain.
Mix 1 tbsp sesame oil, soy sauce, sugar and garlic in a bowl to make the sauce.
Combine oil, 1 tbsp sesame oil and chilli powder in a pan over low-medium heat, ensuring that you are stirring often. When the oil starts to run red, turn off the heat and remove the pan.
In a new pan, combine the noodles and 1 tbsp of the sauce over medium heat. Fry for approximately 3-4 mins, till the noodles have softened.
Set the noodles on a plate. Stir-fry the onion briefly in the same pan and add the carrots and mushrooms till wilted. Add a little bit of water if the vegetables seem dry. Season to taste with salt and pepper.
Add the seafood and sauce and cook until the seafood is fully cooked. Add the optional mushrooms and scallions.
Add the noodles back in the pan and combine. Add more seasoning to taste if required.
Serve while hot.
BBQ Pork and Vermicelli Salad
To Prep
Soak vermicelli noodles in hot water for 5 mins, drain and allow to cool.
In a bowl, prepare the dressing by mixing the chilli paste, lime juice and fish sauce.
Add noodles and Chinese BBQ pork to the dressing.
Combine the rest of the ingredients in a bowl and toss through.
Garnish with mint and peanuts (optional) and serve warm.