To Cook
In wok over a medium-high heat, add in the oil, sesame oil and ginger. Cook the ginger until fragrant before pouring in the Shaoxing wine from the side.
Add in the garlic and mushrooms, give it a quick stir, then separate them to the side of wok and add in the fermented red bean curd to the hot wok, stirring until the pieces have broken up, and stir well with the mushrooms.
Add the carrots, lily flowers, bean curb sticks, stir well to coat with sauce, and add the wombok.
With high heat, add the vegetable stock and bring it to a boil before turning the heat down for a gentle simmer while covered (optional) for 6 – 10 mins (until the wombok has softened).
Uncover and add in the noodles. Allow to cook and soften for 5 mins.
Prepare the corn flour roux by mixing 2 tbs water to the corn flour and immediately pour into the pot to thicken and create a silky sauce.
Remove the wok from the heat and serve!
Vegetables
Miso Glazed Zucchini Tempura
To Make Miso Glaze
Combine miso paste, mirin and sugar into a stainless-steel based pot. Heat on a medium heat until sugar is dissolved. Set aside to keep warm.
To Make Beetroot Hummus
Combine cooked beetroot, garlic & chickpeas to a food processor and blend for 1 min. Add lemon juice, oil & tahini then blend until combined. Season with salt & pepper to taste.
To Make Tempura Batter
Sift flour twice and place in a mixing bowl. Add ice cubes to water to chill water, once chilled strain out ice and mix one cup iced water with the egg. Combine water and egg mix to flour, lightly stir until combined. For a good quality batter avoid over mixing.
To Cook Zucchini
Heat vegetable oil to 180°C, add zucchini strips to tempura, stir to ensure they are evenly coated. Scatter the coated zucchini into the heated oil ensuring pot is not over loaded. Fry until crisp for approximately 2-3 mins. Remove from the oil and drain on absorbent paper.
To Serve
Place a generous dollop of beetroot hummus to desired serving plate, mix miso glaze with tempura zucchini and place on beetroot. Place 3 large dollops of yuzu mayo on the plate and garnish with flat parsley and baby cos leaves.
Vegetable Curry
To Make
Preheat oven to 200°C. Wrap pumpkins and potatoes with aluminum foil and roast in oven for 15 mins or until cooked through.
Boil carrots and broccoli for 7-8 mins or until tender, then drain excess water.
Heat oil in a pan over medium heat, pan-fry zucchinis, capsicums, eggplants and mushrooms until vegetables have softened.
Add vegetable stock/water in a pot and bring to a boil. Turn off heat, add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through.
Pour the sauce on top of cooked vegetables and serve with rice.
Creamy Cauliflower Curry Soup
To Make
Cut 2-3 small florets, slice, blanch and set aside. Coarsely chop the remaining cauliflower, including the stems and core.
Heat a large saucepan over high heat and boil the cauliflower and water/vegetable stock together, bringing to a boil. Once boiling, reduce the heat to medium-low and cook, stirring occasionally for 15 mins or until the cauliflower is very tender. Remove from heat and set aside to cool slightly.
Heat 1 tbsp oil in a frying pan over medium-high heat, add onion and garlic, and cook, stirring, for 5 mins or until onion softens.
Boil water/ stock in a separate pot. Once boiling, turn off the heat and add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 mins or until mixture is cooked through.
Next, transfer all ingredients to a blender and carefully blend until completely smooth.
Transfer the soup to a pot and heat through. Then add inmilk and mirin, stirring, and bring to the boil. Sprinkle salt and pepper.
Garnish with cauliflower slices, parsley and S&B Oriental Curry Powder and serve.
Seared Salmon and Asian Greens Salad
To Cook
Dress the salmon with virgin olive oil and sea salt. Sear the salmon in a hot pan until just cooked, do not overcook the salmon. Leave to one side to cool.
Prepare a pot of hot water and a bowl of iced water to blanch the baby bok choy. Cut the bok choy into quarters lengthway. Place in boiling water for 1 min, then straight into the ice bath. Strain and place in a bowl and mix in 1 tbsp of sesame soy dressing.
Wash and dry the wombok thoroughly and finely slice and place in a large mixing bowl. Put sliced shallots in and add the roasted sesame dressing along with the remainder of the sesame soy dressing.
Now go to your prepared salmon and roughly flake the salmon. Place ½ of the salmon with the wombok and mix.
To serve, take a large salad bowl and place the wombok salmon slaw in the middle of the bowl. Take the dressed baby bok choy and place around the salad. Now top the salad with
the remaining salmon, sprinkle with the toasted sesame and garnish with coriander. You may also like to add a little more sesame soy dressing to the salad for added flavour.
Cold Sesame Noodles with Edamame and Vegetables
To Cook
Cook noodles according to the package directions, then drain and run under cold water.
In a large salad bowl combine the noodles with the rest of the ingredients. Add in the dressing and toss well. Garnish with peanuts and sesame seeds. Serve and enjoy right away.
Chinese Smashed Cucumber Salad
To Prep
Place cucumber on a chopping board and using a clever, smash the cucumber and crush it.
Slice the crushed cucumber into 2.5cm thick at an angle.
Place cut cucumber into a small bowl. Toss in minced garlic, vinegar, light soy sauce, sugar, salt and sesame seed oil. Stir to mix until well.
Scoop some chilli oil flakes onto cucumber and sprinkle with sesame seeds before serving.
“Swimming Rama” Thai Peanut Sauce with Spinach & Pork (Pra Ram Rong Song)
To Prep
Marinate pork tenderloin with sugar and salt.
Cut water spinach in bite size and separate the leaves and the stems.
Cook rice vermicelli / rice following the package instructions.
To Cook Sauce
Bring coconut cream to boil.
Add curry paste then mix well.
Wait till it boils again, add all remaining ingredients (save a bit of sesame seed and peanuts for garnish).
Bring to boil again then set aside. During the time, get ready for a pot of boiling water for blanching.
To Serve
Cook rice vermicelli first to avoid getting colour from vegetable. Blanch the stems of water spinach first, then blanch the leaves. Set aside.
Blanch the marinated pork for 45-60 secs.
On a plate, place the rice vermicelli or rice at one side, then add the pork and water spinach around the noodles or rice. Ladle the sauce over the pork, garnish with chilli and sprinkle some sesame seeds and peanuts on top. Serve.
Korean BBQ at Home (Sogum Gui)
To Make Korean BBQ at Home
Arrange lettuce and sesame leaves on a plate. Set aside.
Divide garlic slices and green chilli slices into 4 individual portions.
Pour sesame oil to a cast iron frying pan (or any frying pan) and cook meat in batches.
To Make Pajeori
Mix all the ingredients together in a bowl just prior to serving.
To Make Sesame Oil and Salt Dipping Sauce
Divide salt and pepper equally in 4 sauce dishes. Pour 1 tbsp of sesame oil over each dish. Serve with Korean BBQ as dipping sauce.
To Serve
Serve meat with rice, lettuce and sesame leaves wraps, garlic and chilli slices, pajeori (green onion salad), ssamjang, and sesame oil and salt dipping sauce.
Tip
Cook meat in the middle of dining table using portable stove is preferable, ie tabletop cooking.
Yuzu Mayonnaise Chicken Yakisoba
To Cook
Mix soy sauce, mirin, olive oil, cooking salt, pepper in a small box until combined.
Cook the noodles in rapid boiling water for 3 minutes, discard water and put noodles in ice bath to avoid further cooking. Drain and set aside.
In a pan, gently cook garlic and red chilli in oil until fragrant. Stir fry chicken for 3-4 minutes, add mushrooms and asparagus until cook through. Add noodles and sauce mixture.
Cook, stir and mix through. Topping with Yuzu mayonnaise and serve.
Summer Veges with Wasabi Beetroot Dip
To Cook
Cook tomatoes, cucumber, red capsicum, yellow capsicum, baby cos lettuce, baby corns and asparagus. Massage okras with salt until lightly pickled. Wash off salt and drain excess liquid.
To make the dip, preheat oven to 180°C. Cut beetroot into ¼ wedges (skin on). Coat with olive oil. Wrap in aluminium foil and roast in oven for 30 mins or until cooked through. Peel beetroots skin. Blend with wasabi mayonnaise and salt in a food blender.
Nicely plate the vegetables and serve with the dip.
Korean Chicken Bowl
To Cook
Pre-heat oven to 220°C fan-forced.
Toss sweet potatoes with 1 tbsp oil, salt and pepper. Roast on a baking tray for 20 mins.
In a glass jar, add all the Gochujang Sauce ingredients except the mayonnaise. Mixed till well combined. Set aside.
In a mixing bowl, add chicken and half of the Gochujang sauce. Spread out onto baking tray and roast chicken for 15 mins or till cooked.
Move the chicken to one side and pour the roasted sweet potatoes to the other side and let them roast for another 10 mins. On the last 2-3 mins, switch to broiler/top heat and grill till brown.
Add Japanese mayonnaise into the remaining Gochujang Sauce to create dripping sauce.
Toss Chinese broccoli with 1 tbsp of oil and salt. Spread Chinese broccoli and onion on another baking sheet and toast slightly for about 10 mins. Let it cool, add in lime juice and a pinch of salt.
To Serve
Spread rice onto plates and top with some roasted Chinese broccoli, chicken, sweet potatoes, carrots, cucumber, onions, kimchi, toasted sesame, coriander and drizzle Gochujang Sauce over and top with spring onions.