Discover the authentic in Asian cuisine food
To Prep
In a mortar, pound the garlic, chillies and goat pepper, then mix well with the shrimp paste.
To Cook
In a wok, heat oil on medium and fry the paste mixture. Add a little water, then the prawns and water mimosa, stir-fry well.
Add the oyster sauce, soy sauce and sugar, then the noodles. Add water if it gets too dry, stir-fry well and serve, garnish with sliced chilli.
To Prep
Place beef slices with the Beef Marinade into a bowl, mix well and let sit for 15 mins.
To Cook
Place 4-5 cups of water in a saucepan with the Stock ingredients. Just before the stock comes to a boil, discard konbu. Simmer stock for about 10 mins. Strain the stock, discard the stock ingredients and set stock aside.
To Serve
Arrange mushrooms, vegetables and beef evenly around a small shallow pan (jeongol pan).
Pour stock into the pan and add Chilli Seasoning (optional). Bring the stock to a boil, reduce heat and simmer gently for about 5 mins. Add soy sauce, salt and cooking sake.
Noodles can be added after most of the mushrooms, vegetables and meat has been served.
To Prep
Combine marinade ingredients in a bowl.
Mix well until the sugar has dissolved before adding in the beef and stirring to coat before covering and leaving to marinate in a refrigerator for a minimum of 30 mins or overnight.
To Cook
Bring to a boil the water in a clay or earthenware pot before adding in the salt and fish sauce.
When the broth returns to the boil, add in the marinated beef, carrot, onion and spring onions.
Cover the pot and let the ingredients cook for 10 mins. Occasionally open the pot to stir and remove the foam from soup.
After 10 mins, add the noodles in to the pot to cook. After the noodles soften, add in the mushrooms and radish and continue to cook until the radish has cooked through.
To Serve
While still over the stove, crack an egg and put it in to the centre of the bubbling stew. Let simmer briefly before garnishing with the chrysanthemum greens, spring onions and the red chillies.
Remove the pot from the heat and serve with a side of rice, kimchi and other side dishes.
To Cook
To prepare the stock, rinse the pork bones with water. Transfer the bones in to a large pot and cover with water. Bring to a boil and cook for 5 mins while scooping out any scum that floats to the surface.
After boiling, drain, rinse again and return to the empty pot. Fill the pot with 4L of water and the crushed peppercorns. Add soaked dried scallop into the stock pot and continue boiling for another 1 ½ hours.
Add the chicken breast and pork belly in to the stockpot and boil till cooked. Once done, remove both from the pot, shred chicken meat and sliced up pork belly. Set aside.
Boil prawns with shell on in the pot until cooked. When the prawns are cooked, remove them from the pot and peel the shells.
Put the prawn’s shells back into the boiling prawn water and boil for another 5 mins before removing them.
Season the stock with salt, pepper and rock sugar and continue to cook for another 30 mins.
While the stock finishes cooking, whisk the eggs to make a thin omelette and then cut it in to strips. Set aside.
To Prep the Sambal Belacan
Using a pestle and mortar, grind all of the chillies and the belacan into a thick paste. Add in the calamansi lime juice and mix well. Adjust according to taste.
To Serve
Blanch the yellow egg noodles and bean sprouts in boiling water for 1 min. Transfer the cooked noodles in to a serving bowl.
Place a serving of the chicken, prawn, pork belly, dried scallop, egg omelette and bean sprouts on to the noodles. Ladle in hot stock and a few pieces of pork ribs.
Garnish with some garlic, oil, fried shallots, spring onions, chives and coriander.
Enjoy the lam mee with sambal belacan!
To Cook
Bring water to the boil. Add noodles and cook for 4 mins.
Add contents of flavouring sachet, tomato, mushroom and prawns; cook for 1 min.
Ladle into soup bowls and garnish with coriander. Serve.
To Prep
Slice the uncooked pork thinly, about 1.5cm.
Mix in the marinade with the pork. Mix until sugar is dissolved.
Marinate the meat for at least one hour, or leave overnight for better results.
To Cook
Bake the pork at 180ºC for 10-15 mins, or until it is about 80% cooked. Finish cooking by broiling pork in the oven until a nice golden brown colour develops, turning the pieces midway.
Nuoc Cham Sauce
Combine water and sugar in a bowl.
Add lime or lemon juice (adjust accordingly to taste)
Add fish sauce in increments (adjust accordingly to taste)
Top with garlic and chilies.
To Assemble
Assemble your bowl with cooked vermicelli noodles, vegetables, noodles, and garnish. You may pour the nuoc cham sauce on top or serve it in a separate bowl to pour in just before eating.
To Cook
Soak noodles in boiling water until soft.
Place fried dace in a bowl. Cover and microwave until warm.
Heat oil in wok, add garlic and fry vegetables until cooked.
Place noodles on a plate, top with dace and arrange vegetables around dace.
To Cook
Prepare soba noodles in accordance to packet instructions. Drain and rinse under cold water. Drain well.
Place noodles and salad in a bowl. Add dressing ingredients. Toss well to combine.
Taste test and add extra dressing of choice to personal liking.
Sprinkle toasted sesame seeds over noodle salad.
To Cook
Bring a saucepan of water to the boil. Add noodles, cook for 2-3 mins. Drain and set aside.
Heat oil in a large saucepan. Add chicken, cook for 3 mins until cooked through.
Add lemongrass, garlic, ginger, curry paste and turmeric. Stir-fry until fragrant (about 1 min).
Add coconut milk, spring onion, bean sprouts, fish sauce, stock and lemon juice. Bring to the boil, simmer for 2 mins.
Divide noodles among 4 bowls; add soup. Garnish with spring onion slices, chilli and lemon wedge. Serve.
To Cook
Prepare vermicelli as per instructions on package. Ensure that vermicelli is not overcooked, then refresh in cold water, drain and set aside.
Steam the prawns with their shells on for 10 mins until cooked and then peel off the shells. This helps as the prawns will not shrink.
In a big bowl, mix the shallots with the dressing and add in the vermicelli. When evenly mixed, add in prawns, half of the toasted groundnuts and kerisik.
Garnish with the remaining toasted groundnuts, coconut and curled coriander sprigs.
To Cook
Season squids in marinade for 30 mins. In a separate bowl, mix pork, lemongrass, water chestnuts, shiitake mushrooms and seasoning mix until well combined. Add softened bean vermicelli, mix well and the filling is ready.
Stuff the squids with filling. Seal the opening of both squids with toothpicks. Place the squids on a steam proof dish and steam over high heat for 15 mins. Remove.
Coat cooked squids with Lee Kum Kee Chicken Marinade. Heat some oil in a frying pan and fry both squids slightly. Dish out.
Cut the stuffed squids into sections. In a saucepan, cook the sauce mix until thickened. Drizzle over the squids and serve.
To Prep
Mix garlic with seasoning mix and add hot water. Stir to combine. Set aside.
To Cook
Cook the noodles in boiling water according to package directions. Drain and transfer to a serving bowl. Blanch lettuce until slightly wilted.
Drizzle sauce over cooked noodles and mix well. Top with XO Sauce and sprinkle with spring onions. Serve with a side of blanched lettuce. Mix noodles well and enjoy!
