Discover the authentic in Asian cuisine food
To Prep
Skewer all the ingredients ready for dipping.
Mix all sweet dipping sauce ingredients and set aside.
Mix all garlic chilli dipping sauce ingredients and set aside.
To Make Stock
Heat the pork or chicken stock in a pot to a boil.
Season with salt and pepper, adjust the taste to your preference.
Once the stock is ready, start dipping the ingredients in the pot to cook and eat with dipping sauces.
To Make Sauce
In a mortar and pestle, grind the garlic until fine and smooth.
Add the red been curd and juice and continue to mash them until smooth.
Add in the toasted sesame seed and crush them lightly.
Transfer the paste into a pot and add in the remaining ingredients; sriracha, tomato sauce, brown sugar, soy sauce, oyster sauce, sesame oil and water, stir to mix well.
Heat up the sauce in medium heat until it starts to boil, then reduce heat to simmer for 3 mins.
Remove from heat and the sauce is ready for dipping.
To Serve
Bring the pork/chicken stock to boil, add ingredients in your order of preference. Cook and dip in Thai suki dipping sauce as you go.
To Prep
Wash the shiitake mushrooms and soak it in the water overnight in the pot. After soaking, trim the stem and return to the pot.
Cut the chicken meat into bite size and marinate overnight with 1 tbsp Shaoxing wine.
To Cook
In the pot with mushrooms, add goji berries and red dates, then bring to boil.
Once boiling, turn the heat down to simmer for 30 mins.
Add carrots, ginger and chicken and bring back to boil.
Simmer the soup for another 30 mins, then add the remaining Shaoxing wine and chopped spring onions.
Add salt to taste and serve garnished with curled spring onions.
To Make Meatballs
Combine all meatball ingredients and mix well. Marinate for 30 mins.
Roll the mixture into small meatballs and place on a tray or plate. Cover and refrigerate.
To Cook
Heat oil in a large pan over medium heat.
Add lemongrass stem, cinnamon stick, star anise, cloves, chillies, spring onion and garlic. Fry for 3-4 mins until fragrant.
Add stock and bring to boil.
Add meatballs, bring to boil, then reduce to simmer for 15 mins.
Add lime juice and fish sauce, stir to mix well.
To Serve
Blanch bok choy and set aside.
Blanch thick rice vermicelli in hot water until soft, drain and set aside.
Divide blanched noodles and bok choy to serving bowls.
Ladle the hot broth and meatballs into the bowls.
Garnish with coriander leaves and sliced chillies before serving.
To Cook Laksa Soup
Heat the oil in a wok or pan, then add in the onion, ginger, garlic and lime zest. Stir for 1 min until onion is softened.
Add in the laksa paste and stir for 2-3 mins or until it is aromatic.
Add the chopped chicken and stir for 5 mins or until half cooked through.
Scoop everything into a slow cooker and pour the chicken stock in.
Add the lime juice, lemongrass and fish sauce, cook on high for at least 2 hrs.
30 mins before serving, add the coconut cream and continue cooking on high for 30 mins. Taste test and season with salt if required.
To Serve
Prepare the rice vermicelli according to the packet.
Blanch the sliced bok choy and bean sprouts then set aside.
Divide the noodles, eggs, bok choy and bean sprouts into serving bowls.
Scoop laksa soup into the bowls and divide the chicken equally.
Top with sliced red onions, coriander leaves, fried shallots and a lime wedge. Serve immediately.
To Cook
Cook the rice vermicelli in boiling water according to packet instructions or until soft. Drain.
Heat up oil in a pan and stir-fry beef until cooked. Add red onion, spring onion, capsicums and carrots. Toss for 1 min.
Add the cooked rice vermicelli and seasoning mix ingredients. Stir well and heat through. Serve.
To Cook
Set aside each type of vegetables on a big plate after cooking.
Heat pan and ½ tbsp oil. Add carrot and cook briefly for about 20 secs. Season lightly with salt.
Saute zucchini as above but add a pinch of minced garlic and some green onions. Season with salt.
Saute shiitake mushrooms as above and season lightly with soy sauce and sesame oil.
Saute enoki mushrooms and lightly season with salt.
To Serve
In a bowl, place 1 cup of piping hot cooked rice. Arrange vegetables and tofu on the rice, to line the side of the bowl. Keep the centre of the rice clear to place the egg yolk.
Crack an egg and separate the yolk. Gently place the yolk on the piping hot rice in the centre of the bowl.
Drizzle some sesame oil and garnish with sesame seeds and remaining spring onions.
Serve with Ottogi Gochujang for individual taste.
Repeat for another 3 servings.
Mix in the egg yolk and Ottogi Gochujang with rice and toppings before eating.
To Cook
Boil noodles until cooked, drain and cool under running water. Drain excess liquid and keep dry.
Heat pan and spread some vegetable oil. Stir fry vegetables except spring onion, until cooked through.
Mix in the noodles, followed by tonkatsu sauce. Using tongs, marinade the sauce through the ingredients until all ingredients are well coated.
Add spring onion and quickly stir fry until the spring onion is mixed in.
Plate in a dish followed by mayonnaise, red pickle ginger, aonori flakes and bonito flakes.
To Prep
Place the dried chillies in a bowl of warm water and set aside for 3-4 mins, then drain.
Place the drained chillies, garlic, lemongrass, shallots, shrimp paste, kaffir lime rind and water in a blender. Blend to a smooth paste.
To Prep
Place the dried chillies in a bowl of warm water and set aside for 3-4 mins, then drain.
Combine the drained chillies, garlic, lemongrass, shallots, galangal, shrimp paste, kaffir lime rind, spices and water in a blender. Blend to a smooth paste.
To Cook
Lightly crush garlic, chilli and palm sugar in mortar and pestle.
Add the shrimps, long green beans and pound a few times to bruise the beans. Add the peanuts and pound a few more times. Add lime juice and fish sauce to taste.
Add the cherry tomatoes and lightly crush. Add the sweetcorn and pound lightly. Use spoon to mix all ingredients. Put on plate and serve.
Tip
Do not over pound, grind or crush ingredients.
To Cook
Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the curry paste and stir 2-3 mins until aromatic.
Add the fish sauce and palm sugar and stir.
Once the sugar has dissolved, add the prawns and continue to stir until the prawns are seared on both sides.
Add in the green beans, sliced long red chilli, torn kaffir lime leaves, and stir well.
When the prawns are cooked, add in the pork rind, julienned and finely chopped kaffir lime leaves and mix well.
Garnish with the julienned long red chilli and remaining kaffir lime leaves before serving.
