To Cook
Fill inari pockets with rice.
Slice 2 thin strips of the red section of the crab stick. Lay on the top of the inari and carefully tuck in sides to form the hat.
Cut out a thicker strip of the red section of the crab stick. Lay on the bottom of the inari and carefully tuck in sides for the body.
Cut out a beard and pompom out of the white section of the crab stick. Place these onto the inari. Cut out a nose from the red section and place onto the beard.
Cut a thin strip of nori and place over body, carefully tucking overhang into the sides. Cut out a small piece for the mouth and place just under the nose.
Cut a thin slice of pickled daikon and from this, cut out a buckle. Place onto the nori belt.
Carefully place 2 black sesame seeds for the eyes.
Serve with soy sauce, wasabi and pickled ginger.
Rice
Indonesian Glutinous Rice Balls in Ginger Syrup (Wedang Ronde)
To Make the Ginger Syrup
Combine the ginger, lemongrass, pandan leaves, sugar and 500ml of water in to a saucepan.
Bring the mixture to a boil and then reduce to a simmer.
After 15 mins of simmering, remove the saucepan from the heat and strain the syrup to remove the larger ingredients.
Set the syrup aside.
To Make the Rice Balls
In a food processor or blender, mix the roasted peanuts and sugar together.
In a separate mixing bowl, place the glutinous flour and slowly pour in the water while kneading the flour.
Continue to pour the water until the dough has a started to take a play dough like consistency.
Divide the dough in to about 20 small balls. If you want to add colours to the dough, do it now while dividing the dough.
Roll out one of the balls in to a flat disc and place about a teaspoon of the peanut filling in to the centre.
Curl up the sides around the filling and roll the dough to return it to a ball shape and then repeat with the rest of the dough.
To avoid the rice balls from drying out, cover them with a damp towel.
To Cook the Rice Balls
Bring a large pot of water to a boil and then gently drop each ball in to it.
Cook the rice balls until they begin to float and then remove them from the pot.
To serve, place a few of the rice balls in to a bowl and ladle over some of the ginger syrup.
Chinese Steamed Glutinous Rice with Chicken (Lo Mai Kai)
To Prep
In two separate bowls, soak dried shiitake mushrooms and glutinous rice for a minimum of 5 hrs. Keep the water used to soak the dried shiitake mushrooms. Slice rehydrated mushrooms into half.
In a bowl, combine chicken and rehydrated mushrooms with marinade. Add 10 tbsp of leftover mushroom water. Set aside.
To Cook
Using a wok or large pan, heat up oil and sauté shallots and garlic over medium heat until aromatic. Put in glutinous rice and remaining seasoning ingredients and fry, stirring constantly to combine all the ingredients well.
Dish out glutinous rice mixture to a large plate. Drizzle over about 6 tbsp mushroom water. Place in a steamer and steam for 45 mins.
Once the glutinous rice is almost done, heat up some oil in the wok or pan and stir fry the marinated chicken and mushrooms. Add in Chinese sausages and sauté for 1 min. Thicken the sauce with corn flour slurry if necessary.
Using rice bowls or small soup bowls, place pieces of chicken, mushrooms and Chinese sausages into each bowl and spoon in some gravy. Fill up each bowl with glutinous rice. Cover the bowls with aluminium foil and place them back into the steamer. Steam for another 30 mins. Remove and serve hot.
Rice with Chinese Broccolli
To Cook
Prepare 2 cups of rice, wash and drain rice 3 times or until water becomes clear. Cook your rice in your rice cooker, or over a stove top.
Finely chop the Chinese broccoli, wash and dry them.
Heat up a wok with some oil. Once hot, stir in the Chinese broccoli and add in sugar. Turn off fire after 1 min. Do not overcook your Chinese broccoli as it will go into the rice cooker.
The moment just before your rice is done, place the Chinese broccoli on top of the rice and close the lid.
Once the rice is fully cooked, stir through the Chinese broccoli with the rice.
Serve hot with other dishes.
XO Sauce (Fujian) Fried Rice
To Prepare and Cook
Place pork into a bowl and add in marinade ingredients. Mix well.
Heat 2 tbsp oil in a frying pan over medium-high heat. Stir fry pork until cooked and set aside.
Heat 1 tbsp oil in a frying pan over medium-high heat and fry eggs. Toss in rice and fry until well combined. Dish out the fried rice on a serving plate.
Add 1 tbsp oil and stir fry pumpkin until its soften. Add in Chinese kale to stir fry for another 2 mins, then add the shiitake mushrooms, prawns, scallops, stir 1-2 mins. Add in the pork and sauce into the pan. Mix well until cooked.
Pour over fried rice and serve.
Korean Beef Bulgogi Bibimbap
To Cook
Marinate beef with Ottogi Bulgogi Sauce & Marinade for at least 30 min.
Mix the gochujang sauce ingredients together in a small dish and set aside.
In a heated frying pan, add 1 tbsp canola oil. Fry eggs over medium heat until the whites are cooked but still sunny side up. Set aside fried eggs.
In the same pan, cook marinated meat (bulgogi) over medium heat until the meat is cooked, this should take about 5 minutes. Set aside cooked meat (bulgogi).
Place 1 cup of rice in each bowl and drizzle with ½ tbsp sesame oil. Top assorted salad ingredients and cooked bulgogi on top of the rice. Add fried egg on top. Drizzle ½ tbsp sesame oil over the ingredients. Repeat with the other bowls.
Serve bibimbap with gochujang sauce (Korean chilli sauce). Mix gochujang sauce well into the rice, meat and salad ingredients prior to eating.
Chinese Mustard Green Rice
To Prepare
Heat up a wok and add some cooking oil. Add 2 minced garlic cloves to the wok. Stir-fry the garlic until it is aromatic. Add the Chinese mustard greens and fry until it is partially cooked. Set aside.
Add some more cooking oil to the wok. Stir-fry the dried shrimp and 2 minced garlic cloves in the wok until it is fragrant. Add the pork and fry for 2-3 mins.
Add the uncooked rice into the wok for about 1 min. Add the light soy sauce, dark soy sauce, oyster sauce and pepper. Combine the ingredients.
Transfer the wok mixture to a rice cooker. Add a suitable amount of water and start the rice cooker. Once it starts to boil, add the fried mustard greens and garlic.
When the rice cooker indicates that your food is done cooking, check on the rice. Add more water if it is a bit dry.
Serve out the portions and garnish with the green onions.
Korean Soybean Sprouts Soup with Rice (Kongnamul-Gukbap)
To Cook
Boil 2L of water in a pot.
Add the anchovies and dried kelp to the boiling water. Cover with a lid and let it cook over medium high heat. When the water comes to a rolling boil, reduce the heat to medium and let it simmer for 10 minutes.
Strain the stock to remove the anchovies and kelp.
Add the soybean sprouts, garlic and salt to the stock. Submerge all the soybean sprouts in the stock. Cover with a lid and cook over medium high heat for about 5 minutes.
Strain the stock again, this time into a large bowl and set aside the cooked soybean sprouts.
Prepare 2 large Korean-style earthenware bowls for finishing up the soup.
Separate the sliced onions into 2 portions and place each portion into a bowl. Do the same for the rice, kimchi, and soybean sprouts.
Add some freshly ground black pepper into each bowl and add 2 cups of stock to each bowl.
Place the earthenware bowls on top of the stove on medium high heat until the stock begins to boil. This will take between 10-15 minutes.
Once the soup begins to boil, crack an egg into each bowl and let the eggs cook for a minute.
Sprinkle the sesame seeds, gochugaru, and chopped spring onions into each bowl.
Finally drizzle with sesame oil and serve immediately from the stove.
Tuna Mayo Onigiri
To Prep
Let the rice cool down so that it is cold enough to handle. While waiting, cut the seaweed sheet into 4 long strips to wrap the onigiri with.
Drain any water or oil from the canned tuna, add the mayonnaise and pepper and mix well.
To Make the Onigiri
Wet your hands slightly with water and rub ½ tsp of salt in to them.
Place about a cup of rice into one hand and place a tablespoon of the tuna mayo into the centre.
Fold the rice over the tuna and begin shaping into a triangular shape.
Once the shape has been formed, wrap the onigiri in the seaweed strip and serve.
Easy Sushi Roll
To Prepare
Rinse rice until water runs clear, then drain well in a colander/sieve.
Place rice and water in a pot and bring to a boil, give a quick stir and then turn down the heat to the lowest possible and let it cook by absorption for 10 mins. Remove pot from heat, cover with a lid and let it stand for 10 mins.
When the rice is slightly cool, use a pair of chopsticks to gently fluff up the rice while stirring in the sushi seasoning. Let the rice cool before assembling the sushi.
To Assemble
Place a nori sheet onto the mat.
With damp hands, spread ¾ cup rice over the nori sheet, spreading it to the left, bottom and right edges of the sheet, leaving a 2cm gap of nori at the top.
Place sushi fillings of choice in the middle of the rice, horizontally.
Using the mat as a guide, bring the bottom of the nori sheet to the top edge where the rice ends and press firmly, and give it a slight roll to the top to enable the nori to seal itself.
Repeat with the other remaining nori sheet and ingredients.
Cut into 1.5cm slices and serve with Obento Sushi & Sashimi Soy Sauce and S&B wasabi.
Chicken Green Curry Fried Rice (Kaow-Pad Kang-Kiew-Waan Gai)
To Cook
Heat vegetable oil in a wok over medium heat. When the oil starts to turn hot, add green curry paste and stir-fry until the green curry paste is cooked (about 1-2 mins).
Add coconut milk into the wok and stir until the mixture is well combined and the coconut milk is boiled.
Add chicken slices, fish sauce, sugar, green peas and sliced red chillies into the wok and stir well.
Add 1 cup of cooked rice into the wok. Stir-fry until the rice absorb the green curry.
Transfer the green curry fried rice to the serving plate. Garnish the dish with basil leaves, sliced chillies and salted egg. Serve.
Hainanese Chicken Rice Balls
To Make the Sauces
In a blender or a pestle and mortar, grind the garlic chilli sauce ingredients together to make the sauce.
Clean the blender or pestle and mortar and then repeat with the ginger sauce ingredients. Store both and set aside.
To Prepare the Chicken
Season the entire chicken with the salt. Stuff with the spring onion, garlic and ginger and lower in to a large pot.
Cover the chicken with water and heat over a medium-high heat until the water begins to boil.
Lower the heat and allow the chicken to simmer for 10-15 mins before turning off the heat, covering with a lid and letting sit in the broth for another 25 mins while preparing the rice.
To Prepare the Rice
Heat oil in a pan and add the garlic. Saute until the garlic becomes aromatic before adding in the rice and mixing to coat all of the grains.
Remove the pan from the heat and transfer the rice in to a rice cooker. Add in the stock from the chicken, salt and pandan leaves and let cook.
When the rice has cooked, use a rice spoon to fluff up and scoop out a serving. Roll the rice in to a ball and set aside while you make the rest of the rice balls.
To Serve the Chicken
Remove the chicken from the stock and cut in to serving sized pieces. Transfer on to a plate along with the rice balls and garnish with the items of your choice.
Finish with a side serving of the sauces and top the chicken pieces with a sprinkling of light soy sauce mixed with sesame oil.