Discover the authentic in Asian cuisine food
To Cook
Soak the vermicelli in hot water until soft, drain and cut into 5cm long pieces.
Add 1 tbsp cooking oil into a frying pan and cook the onion for 2 mins before adding in the carrot and cooking until soft.
Add the ABC Sweet Soy Sauce, vegetable stock and salt and pepper to taste. Mix well and leave it to cool.
To Serve
Cut the Obento Yaki Nori sheet into 4 pieces, form a cone and scoop the mixture inside the cone. Enjoy!
To Cook
Heat oil in a large pot over a medium heat and add the laksa paste. Fry for 3-4 mins or until fragrant and it starts to split.
Add the coconut milk, chicken stock and water and bring to the boil. Then turn down and simmer for 5 mins.
Add the kaffir lime leaves and lime juice to the broth and continue to simmer for 10 mins.
Prepare the noodles according to packet instructions.
To Serve
Divide cooked noodles into 2 large bowls. Add the tofu and vegetables then ladle over the broth. Garnish with spring onions, coriander, bean sprouts and lime.
To Prep
Place the fish sauce, vinegar, soy sauce, sugar and 2 tbsp water in a saucepan, and bring to boil. As soon as it boils, take it off the heat and add in garlic and chilli. When cool, add lime juice and lime leaves. Set aside.
To Cook
Heat a fry pan to hot and spray with a scant amount of oil. Fry swordfish steaks until cooked through (approx 2 mins on each side).
Spoon a 2 tbsp of dressing over swordfish and serve.
To Prep
To prepare marinade, mix Lee Kum Kee Premium Soy Sauce with chilli, vinegar, ginger, garlic and 2 tbsp sugar. Slice tofu into 8mm thick slices and place in a shallow dish or large zip lock bag. Pour marinade over and turn tofu pieces to coat. Marinate in fridge for 30 mins.
To Cook
Heat 2 tsp of oil in a large pan over medium heat. Remove tofu slices from marinade and pat dry with absorbent paper. Fry tofu slices for 3 mins on each side or until golden. Add remaining marinade to pan and continue cooking, turning tofu slices every minute, until marinade has reduced slightly and formed a glaze on the tofu, around 6 mins. Keep warm.
To Serve
Slice open bread rolls and spread each side with mayo (for a vegan alternative, replace with a vegan mayo or spread of your choice). Place tofu slices on bottom halves and layer on lettuce, cabbage, onion, capsicum, carrot, radish, cucumber, shallot and coriander.
Serve immediately, scattered with a few pieces of fresh red chilli.
To Prep
For the dough, add the yeast into the warm water set it side for 5 mins, then add the flour and salt into the yeast water, knead into dough, then cover with the plastic wrap, let it proof for 30 mins.
In the mean while, put the cabbage into a blow, add ½ tsp of salt and mix, let it set aside for 15 mins, and then squeeze out the cabbage water.
Grate the carrot then squeeze out the juice.
Combine all the filling ingredients together and mix well, and then divide into 4 portions.
When the dough is finished proofing, divide into 4 portions, then round it into a ball, then flatten it thin, and then put the filling into the thin dough, wrap it up, and then use the rolling pin lightly roll it about 3-4 cm thick.
To Cook
When all the pancakes are done, heat the pan on medium, put 4 tbsp of oil into the pan, fry the vegetable pancake both side until golden brown and crispy on the outside.
To Make the Shiitake Mushroom Broth
Soak the shiitake mushrooms in 1 cup of boiling water, until softened. Drain (retaining liquid) and roughly chop.
Place the vegetable stock, shiitake mushrooms & liquid, spring onions, garlic, sesame oil, soy & chilli garlic sauce & Shaoxing wine in a saucepan and simmer for 30 mins.
Strain, return the broth to the pan & keep warm.
To Prep the Flower Blossom Dumplings
Soak the shiitake mushrooms until softened, drain & finely chop.
Drain & finely crumble the tofu into a bowl, add the shiitake mushrooms, chives, garlic, sesame oil, soy sauce & Shaoxing wine, mix well and season with white pepper to taste.
Cut the wonton wrappers into circles (a few at a time), cover with damp cloth.
For the large flower dumplings, lay 7 wonton wrappers in a row, overlapping slightly (dampen the area, that overlaps with a little water)
Spread a thin layer of filling through the centre of the wrappers, flatten slightly, brush a little water, on the top half of the wonton wrappers then fold the row of wrappers in half to enclose the filling.
Starting at one end, gently roll to form a flower shape, separate & fold the top wonton edges to form petals. Repeat 4 times.
For the small flower dumplings, repeat the above using 5 wonton wrappers for each flower.
To Cook the Flower Blossom Dumplings
Heat a little sesame oil in a non-stick saute pan and fry the base of the dumplings until crisp & golden.
Gently pour 1 to 2 cups of broth around the dumplings, cover and steam for 5 to 8 mins (or until cooked through).
To Serve
Place a large and small flower dumpling in a shallow bowl and gently add the broth, garnish with black sesame seeds, whole chives and a few drops of sesame oil.
To Prep
Place rice noodles in bowl and soak in room temperature tap water for 40-45 mins. Drain and cover with hot water for 2 mins until noodles are silky but still a touch firm.
Mix sauce ingredients in small bowl adding ¼ cup water.
To Cook
Heat 2 tbsp oil in a wok over high heat. Add garlic and onion and cook for 30 secs.
Add Tofu and cook until golden.
Push the ingredients to one side of the pan and pour the egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into Tofu.
Add bean sprouts, noodles and then Sauce.
Toss gently for about 1½ mins until Sauce is absorbed by the noodles.
Add spring onions/ garlic chives and half the peanuts. Toss through quickly then remove from heat.
To Serve
Serve immediately, sprinkled with remaining peanuts, lime wedges on the side, a sprinkle of chilli and a handful of extra bean sprouts. Squeeze over lime juice to taste before eating.
To Cook
Pour stock into large pot and bring to boil.
Add galangal, half your garlic, lemongrass and chillies, and simmer for 5 mins.
Add pumpkin and carrots, and simmer while covered for 5 mins or until tender.
Heat oil in a separate pan, and stir fry the shallots and garlic for 2 mins, or until fragrant.
Add curry paste to shallots and garlic and stir fry for another 2 mins.
Transfer the shallots, garlic and curry paste into the pot with the now-softened carrot and pumpkin.
Add the coconut cream, and Thai basil and simmer for a few mins.
Toast pumpkin seeds in frying pan.
To Serve
Serve dish with or without rice and sprinkle on the toasted pumpkin seeds.
To Assemble
In a bowl, pour in 250ml of warm water, dipping rice paper in slowly. Leave for about 1 min.
Place other ingredients inside, arranging avocado slices neatly along one side. Fold the side edges and roll up the rice paper roll.
Cover with a damp cloth or tea towel to prevent the rolls from drying out. Serve with sauce and dressings of choice. Enjoy!
To Cook
Add garlic, onion, ginger and red curry paste to 2 tbsp cooking oil and fry on a medium heat for about 5 mins.
Add coconut milk, peanut butter, water and sweet potato. Bring to the boil and simmer on a low to medium heat for 10-15 mins or until sweet potato is tender.
Blend mixture until smooth.
Fry tofu in 1 tbsp oil until lightly and evenly browned on all sides.
Add mixture back into the pan and bring to the boil. Simmer on a low to medium heat and add tofu, capsicum, broccoli, green beans and the juice of 1 lime for about 5 mins or until the vegetables are just tender.
To Serve
Serve with boiled rice and lime wedges. Sprinkle with peanuts and coriander.
To Prep
Place the zucchini and onion in a bowl with 1 tsp salt, then toss to combine and set aside for 20 mins to draw out liquid. Squeeze out the excess liquid and discard.
Sift the flour and baking powder into a bowl. Add the egg and 2 tbsp cold water then season and lightly whisk until thick and smooth. Add the zucchini mixture, then stir to combine.
To Cook
Heat the oil in a large fry pan over medium heat.
Working in batches, drop tablespoonfuls of batter into the pan and cook for 3 mins each side or until golden and cooked through.
To Serve
To serve, top each pancake with ½ tsp barbecue sauce, stripes of mayonnaise and pickled ginger.
To Prep
Drain & press the tofu overnight, cut into 2cm square strips, marinate in the teriyaki sauce for 3-4 hrs.
Remove the tofu from the marinade, pat dry, dip into the egg/almond milk mixture and coat with black and white sesame seeds. Chill for 30 mins.
To Cook
Place the vegetable stock, white miso paste, sesame oil, togarashi spice, cooking sake into a saucepan and simmer for 5 mins.
Add the sweet corn kernels, baby corn and shredded nori and simmer for 1-2 mins; set aside, keeping warm.
Bring a saucepan of water to the boil, add the Hakubaku Organic Ramen noodles, cook for 4-5 mins, drain and keep warm.
Heat a little oil in a heavy based fry pan, cook the sesame coated tofu, turning to brown each side. When cooked, drain on kitchen paper and slice.
To Serve
Place the noodles & broth in a bowl, arrange the sesame tofu and hard boiled eggs on top. Garnish with enoki mushrooms, nori and chives.
