Discover the authentic in Asian cuisine food
To Prep
Place sliced pork into a bowl and add in marinade ingredients. Mix well.
To Cook
Blanch udon noodles in boiling water and drain. Set aside.
In a pan, heat oil and stir fry pork until cooked. Toss in udon, bean sprouts and spring onions. Drizzle in Chinese Braising Sauce and stir fry to mix well until heated through. Serve.
To Cook
Mix softened bean vermicelli with Seasoned Soy Sauce for Seafood.
Place some seasoned vermicelli between scallop and shell. Top with seasoning mix.
Steam scallops over high heat for 8 mins. Sprinkle with spring onions and fried garlic. Pour hot oil over scallops and serve immediately.
To Cook
Mix beef with marinade ingredients.
In a pan, heat 1 tbsp oil and sauté beansprouts for 1 min. Drain. Add 2 tbsp oil and sauté spring onions. Add in beef and carrots, stir fry until cooked through. Add rice noodles, beansprouts, yellow chives and seasoning mix. Sauté well until heated through.
Dish out and serve.
To Cook
Mix all ingredients with marinade. Steam on high heat for 10 mins or until cooked through.
Remove and serve.
To Cook
Cook egg noodles in boiling water according to package instructions. Drain. Combine sauce mix ingredients in a bowl.
In a pan, heat up oil and sauté Chinese mushrooms until fragrant. Add white fungus, carrots, mushrooms and baby corns. Stir fry for 1 min.
Toss in egg noodles and drizzle in sauce mix ingredients. Stir until well combined and heated through. Dish out and serve.
To Cook
Pour the Malaysia Mild Curry Sauce and water into a pot and bring to boil.
Add the soaked rice vermicelli and simmer for 3 mins.
Add cooked chicken, cabbage and green beans as toppings. Garnish and serve hot.
To Prep
Blend together the shallots, garlic, ginger, turmeric, and lemongrass using a blender until you get a thick paste. Make sure to only use the softer, white portion of the lemongrass stalks.
Saute the cinnamon stick, star anise, cloves, and cardamom pods until fragrant.
Then, add in the finely blended paste, followed by the anise powder, cumin powder, and white pepper.
Saute the mixture until the oil rises, then add water and mix them well.
Allow the soup to come to a boil before adding in the chicken quarters and chicken bouillon cubes.
Bring the soup back up to a boil, before reducing the heat to low allowing it to simmer.
When the chicken is cooked, remove it from the soup and remove the cooked meat from the bone. Shred the meat into small pieces and reserve 250g for the Bergedil.
To Cook
Wash and peel the potatoes before slicing into thin pieces to let them cook faster.
Fry the sliced potatoes until golden brown, then mash them with a potato masher.
Mix in the chicken, fried shallots, coriander leaves, scallions, and pepper. Add salt to taste.
Mix until all the ingredients are evenly spread. Then, shape into 3cm wide medallions.
Beat the eggs with some salt.
Dip the Bergedils in the egg wash and fry until golden brown.
Place the cooked Bergedil on a paper towel to absorb some of the excess oil and allow to cool.
To Assemble
Blanch your choice of noodles and place into a bowl.
Put a few Bergedils. bean sprouts, and a hard-boiled egg (halved), and some shredded chicken into the bowl of noodles.
Ladle the soup over the noodles and garnish with fried scallions and coriander leaves.
For the Broth
Place the pork and chicken bones in a stock pot. Add enough water to the pot to fully immerse them. Cover with a lid. Over high heat, bring the water to boil. Once boiled, drain the bones and wash any dark marrow or coagulated blood off from the pork with cold water.
Rinse the pot, put the bones back in along with the rest of the ingredients for the broth. Add water to barely just cover the ingredients. Cover with a lid. Over high heat, bring the water to a boil.
Once boiled, simmer the ingredients in the pot while covered on low for 6-12 hrs on the stove, or 12-18 hrs in a slow cooker. Check the first 10-15 mins after turning down the heat to make sure it’s just barely simmering.
For the Pork Belly
Put all the ingredients in a small pot.
Simmer over high heat until meat turns golden brown and the sauce thickens.
Remove from heat and separate meat from thick sauce.
To Serve
In a serving bowl, add 2-3 tbsp of thick sauce (from pork belly) as base. Then pour over the thick bone broth to fill half of the bowl.
Add ramen noodles and top with cooked pork belly and a raw egg. Garnish with spring onions and serve.
For the Dipping Sauce
In a medium saucepan, add the sake and bring it to a boil over medium high heat.
Add soy sauce and mirin, mix well then add the kombu and katsuobushi
Bring the sauce to a boil and continue to cook over a low heat for another 5 mins before removing from the heat, straining the sauce and setting aside.
For the Soba Noodles
In a large pot, boil enough water to cook the soba noodles. When the water reaches a boil, add in the noodles and cook till done. Ensure the noodles don’t stick together and aren’t overcooked.
While the noodles cook, prepare a large bowl of ice water to cool the noodles when they’re done.
Using a sieve, drain the soba noodles and rinse the noodles under cold running water to get rid of the extra starch.
Transfer the noodles in to the iced water and set aside till the noodles are cool and ready to eat.
To Serve
Make ready the hegi, or a flat bamboo sieve. Take a few strands of the noodles at a time. Loop the strands onto the sieve to make a nice little bundle. This is one portion. Allow for about 10-12 portions or so per person.
Arrange each bundle separately, to allow for easy pickup with chopsticks.
Serve directly on the hegi, or place a plate under the bamboo sieve to catch any drips. Put soba noodles and garnish with shredded nori sheet on top.
Put one part of cooled dipping sauce and 2-3 parts of iced water in a serving pitcher or small individual bowls.
To Eat Soba Noodles
First fill out a dipping bowl with diluted tsuyu, and add green onions and/or wasabi (optional). Then pick up a bundle of soba noodles at a time, dip in the tsuyu briefly, and slurp the noodles up. The dipping sauce is very salty, so don’t soak the noodles in the sauce for a long time.
To Cook
In a frying pan, heat the satay sauce, then add prawns and squid rings. Cook for 5 mins.
Add water spinach and cook for 1 min before adding the rice vermicelli. Mix well and then plate it, garnish with spring onion, coriander and chilli. Serve hot.
To Make the Broth
Place the chicken, pork in to a large pot and fill it with enough water to fully cover all of the meat. Cover the pot with a lid and bring it to a boil over a high heat.
When the water has reached a boil, drain the water and wash the bones to remove any impurities.
Clean the pot and return the cleaned bones back in to it along with the rest of the ingredients for the broth. Add enough water to cover the ingredients and cover with a lid.
Over high heat, bring pot to a boil and then reduce the heat so that the broth is simmering. Allow to simmer while covered for 6-12 hrs.
Towards the end of the simmering time, take the pork fat and place it on to a sieve. Lower the sieve in to the broth and allow the pork fat to cook. Allow for about 30 mins of time to cook the fat before draining and finely mincing.
To Make the Marinated Eggs
Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until the sugar is dissolved.
Bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce fat end of each egg with a thumbtack to make a tiny hole (this is to prevent the eggs from cracking and eliminates air bubbles from forming at the end). Carefully lower the eggs into the water with a wire mesh spider, or slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 6 mins. Drain hot water and carefully peel eggs under cold running water (the whites will be quite delicate).
Transfer eggs to a bowl that just barely fits them all. Pour marinade on top of the eggs until they are covered, or just floating. Place a double-layer of paper towels on top and press down until completely saturated in liquid to help in keeping the eggs submerged and marinating it evenly. Refrigerate and marinate for at least four hrs and up to 12. Discard marinade after 12 hrs. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.
Assembling Your Ramen
Heat up the broth by bring it to a boil. When the broth has reached a boil, add the seasoning. begin with a small amount of seasoning and add more till you get your desired flavour.
Pour a small spoonful of the broth in to a bowl and then arrange the noodles in a bowl along with sliced chashu, marinated egg, some minced pork fat, and your desired toppings and garnish. Serve immediately!
To Make Stock
Place Stock ingredients and water into a pot, bring to boil. Skim off any impurities. Simmer for about 15 mins. Strain out vegetables and anchovies, discard. Set stock aside.
To Make Noodle Soup
Bring the stock to a boil again and add zucchini, carrot, soy sauce, fish sauce, salt and pepper.
Add in the noodles and vongoles (optional). Cook until the noodles are cooked and the shells of vongoles have opened. Add spring onions towards the end of cooking time.
Serve noodles in individual bowls with seasoned soy sauce.
Tips
You can use chicken stock instead of making the anchovies stock.
You can add precooked noodles to stock to have a clearer soup.
