Discover the authentic in Asian cuisine food
To Prep
Combine the marinade ingredients together in a container and add in the beef tongue slices. Make sure that the pieces have enough space so that they don’t overlap. Marinate the beef for about 30 minutes.
To Cook
Heat up a grill and cook the slices of tongue for about 2 minutes on each side.
To serve, place a serving of rice in to a bowl and fan out the slices of tongue around the rice. Garnish with spring onions, sesame seeds and pickled vegetable of your choice!
To Prep
In a clay pot, add water and rice, allow the rice to soak for 1 hr.
Combine all Sauce ingredients and set aside.
To Cook
Heat the clay pot with medium heat until the water starts to boil. Add cured pork belly and close the lid. Lower the heat to simmer for about 10 mins.
Add the Chinese sausage slices and evenly pour the sauce mixture over the rice. Simmer covered for 3-5 mins, turn off the heat. Let sit for 5-10 mins, allowing rice to cook through.
Remove the cooked pork belly and slice. Place back into clay pot and garnish with spring onions. Serve.
To Prep
Combine all sauce ingredients in a bowl and mix well. Set aside.
To Cook
In a wok, heat 2 tbsp of oil over medium heat. Add the soaked dried shrimps and stir-fry until fragrant and slightly crispy. Remove the dried shrimps and set aside, leave the oil in wok.
Add diced shallots and saute until translucent, then add the green onions, mushrooms and Chinese sausages and stir-fry for about 1 min.
Add in the Shaoxing wine and stir-fry for 2-3 mins. Add the sticky rice and pour ½ the sauce over the rice to loosen the rice crumbs and stir-fry well.
Add the remaining sauce when there is no more rice crumbs and stir-fry until all ingredients mix well. Add in a dash of white pepper and mix well. Garnish with spring onions and serve hot.
To Prep
Mix the sesame seeds and sushi rice in a large bowl until evenly mixed. Divide into 4 portions.
Carefully open the inari pouches.
Wet you hand and hold each portion to form a rice ball that fits into the inari pouches.
Carefully place a rice ball into an inari pouch and allow the inari to stand straight, with the opening facing up.
Place 2-3 tbsp of seaweed salad into the pouch above the rice ball. Repeat for the remaining portions. Serve.
To Make
Prepare the rice and the avocado as instructed. For the avocado, slowly peel off the skin and then use the lemon juice to prevent the flesh from browning before slicing in to thin strips.
To form the sushi, roll a small amount of the rice in to small roll. Place a couple slices of the avocado on to the top of the rice and then wrap with a strip of the seaweed. Wet the ends of the seaweed to help them to stick together.
To Cook
Place a wok over medium high heat and allow to preheat. Then, add in cooking oil and swirl the oil around to coat the wok. Throw in garlic and give a quick stir. Add luncheon meat and stir fry until lightly browned. Put in kimchi and stir fry until almost cooked. Add in mushrooms and stir to combine. Bring the heat down to medium low.
Mix in rice and kimchi juice. If you do not have sufficient kimchi juice from the container, mix 2½ tbsp kimchi juice with 1 tbsp gochujang paste or soy sauce instead. Stir well to combine thoroughly. Then, add in sesame oil and continue to stir well to combine.
In a separate pan, heat up some oil and fry eggs sunny side up style.
Transfer kimchi fried rice to individual plates and top with fried egg. Garnish with sesame seeds, spring onions and strips of roasted seaweed.
To Make the Dashi
Start by adding the water and kombu to a saucepan and bringing to a boil.
When the water is boiling, add the bonito flakes and simmer for 10-15 minutes.
Remove the saucepan from the heat and strain the water.
Combine the marinade ingredients and add the cut fish to marinade for at least 10 mins.
To Serve
Spoon rice in to a large bowl and place the marinaded fish on top. Sprinkle with the seaweed and serve with soy sauce, wasabi and the rest of the dashi.
To Prep
Place Negitoro, avocado, spring onions and seasonings in a bowl. Mix gently to avoid smashing the avocado.
Place rice in serving bowls and let cool for 1-2 mins. Add some shredded seaweed. Top with the avocado mix and garnish with some shredded seaweed.
To Prep
For the Vietnamese coriander, basil, and mint pick all the leaves off of the stalks.
For convenience, all the herb leaves should be cut using Chiffonade method. That is to stack a bunch of leaves together and gently roll into a cigar shape and slice thinly from end to end.
Finely slice all of the non-leafy herbs (ginger, torch ginger flower, shallots and galangal).
To Cook
Deep fry the salted fish in some oil until crispy and golden, then shred with a knife.
Using a mortar and pestle, pound the dried shrimps until broken up into fine pieces. Dry fry the dried shrimps in a wok or pan until aromatic.
Toast the grated coconut in a pan until golden brown and then pound with a mortar and pestle.
Add all the prepared ingredients in a large bowl together with the rice and mix well with a wooden spoon.
Add salt and sugar to taste and serve immediately.
To Cook
Bring a pot of water to a boil, then reduce to a simmer over low heat. Blanch the beans, carrots, peas and corn for 1 min or until just cooked, and then carefully transfer into an ice bath to stop further cooking.
Heat oil in a wok over high heat until smoking. Add chopped garlic and then stir fry for 1 min or until fragrant.
Add cold rice, pressing against the side of the wok to remove any lumps, then add in blanched vegetables and char siu. Stir fry for 2 mins.
Reduce heat to medium, then move fried rice to one side of the wok. Pour in eggs on other side, then combine with rice. Cook for a further 1-2 mins until done. Season with salt to taste.
To Cook
While rice is hot, add sugar and rice vinegar and cool.
Place a sheet of seaweed along the bottom of the bamboo sushi mat.
Firmly press ¾ cup of rice onto the mat covering ⅔ of the seaweed. Place a line of mayonnaise along the rice about 2cm from the bottom.
Place on top of each other a row of crab sticks and avocado.
Placing both hands under the bottom of the mat at either end, proceed to roll up the seaweed ensuring the first full roll encloses all of the ingredients. Roll as tightly as possible.
Wrap in cling wrap and place in refrigerator for 15 mins before cutting. When slicing, use a very sharp knife, pierce the seaweed and then slice. Use a hot cloth to wipe the knife between slices.
Serve this Japanese California Rolls with a dish of soy sauce, wasabi and pickled ginger.
To Prep
Let the rice cool down so that it is cold enough to handle. While waiting, cut the seaweed sheet in to 4 long strips to wrap the onigiri with.
Once the rice has cooled, add the furikake seasoning and gentle fold in to the rice until thoroughly mixed.
To Make the Onigiri
Wet your hands slightly with water and rub half a teaspoon of salt in to them.
Place about a cup of rice in to one hand and a de-seeded pickled plum in to the centre.
Fold the rice over the plum and begin shaping in to a triangular shape.
Once the shape has been formed, wrap the onigiri in the seaweed strip and serve.
