Discover the authentic in Asian cuisine food
To Prep
Slice the tuna and salmon in to thin strips and set aside.
Mix soy sauce, lemon juice and wasabi paste for dressing.
In a large mixing bowl, combine the salad leaves, grated carrots and the dressing sauce. Mix until well combined.
To Serve
Plate the salad and layer the tuna and salmon above it. Garnish with the avocado, sesame seeds and more dressing sauce.
To Prep
Blanch white radish leaves in water seasoned with salt.
Cool down the leaves in icy water then squeeze excess liquid out.
Combine wasabi with soy and mix well.
Combine mixture from step 3 with radish leaves and leave for 5 mins to infuse.
To Make Rice Balls
Take out the leaves and mix with bonito flakes and rice.
Shape into onigiri style and serve with nori sheets.
To Prep
Combine and mix all the batter ingredients in a large mixing bowl. Then, add chopped cabbages, spring onions and squids into the batter mix. Mix well.
To Cook
Heat ½ tbsp oil over medium heat in a pan. Add 120ml of batter mix, cook for approximately 5 mins or until bottom is golden brown. Flip over and thoroughly cook the other side until golden brown.
Put the pancake onto an oven tray, set aside and keep warm. Continue the same steps to cook the remaining 5 pancakes.
Put all 6 pancakes in the oven at 100℃ for 5 mins. Remove from heat and serve hot. Garnish with aonori, bonito flakes and pickled red ginger.
Mix S&B Wasabi Paste and mayonnaise, then serve on the side.
To Prep
Thinly slice snapper fillet at 1cm interval and arrange on a plate. Set aside.
Julienne vegetables and put in a mixing bowl, then mix well with micro shiso, black sesame and dressing ingredients.
Arrange vegetables on top of the snapper.
Drizzle dressing on top and serve.
To Prep
Add Obento Sushi Seasoning to steamed sushi rice and mix well.
Combine mayonnaise with wasabi, adding wasabi to preferred taste.
On nori sheets, spread rice followed by wasabi and mayonnaise mix.
Top with fish & vegetables.
Roll into a cone shape and serve with Obento Sushi and Sashimi Soy Sauce.
To Prep
Place sliced potatoes in a pot and fill with water. Bring to the boil, then cook over medium heat for 10 mins, or until tender. Drain, then place in a large mixing bowl. Mash until smooth, then season with salt and pepper. Place in the fridge for at least 1-2 hrs, or until completely cooled.
Fit a piping bag or zip-lock bag with a round piping tip. Place the mayonnaise into the bag, then place in the fridge until needed.
To Cook
Once potatoes have cooled, roll them into bite-sized balls and place on a plate.
Add the flour, eggs and panko breadcrumbs into 3 separate bowls.
Dip the potato balls into the flour, followed by the egg, then the panko breadcrumbs. Place onto a plate. Repeat with remaining potato, adding more flour, eggs and panko breadcrumbs if needed.
Heat oil in a deep fryer or pot to 180°C. In batches of 5-6, cook the korokke for 2 mins, or until golden brown. Drain on paper towel.
Allow korokke to cool slightly before piping with mayonnaise. Top with tobiko and microherbs, then serve.
To Cook
Place diced pork into a bowl and add in marinade ingredients. Mix well.
Heat oil in a frying pan. Add pumpkin and Chinese broccoli and fry until cooked. Drain. Add oil in the pan and fry eggs. Toss in rice and fry until well combined. Dish out and set aside.
Add 2 tbsp oil and stir fry pork until cooked. Then, add mushrooms, prawns, scallops, Chinese broccoli and pumpkin. Stir fry for 2 mins. Mix in sauce ingredients and heat through.
Pour over fried rice and serve.
To Prep
Place the julienned carrot and daikon in a sterilized jar. Bring the white vinegar, rice wine vinegar, water, sugar and salt in a saucepan and bring to the boil. Pour the pickling liquid into the jar. Place in the fridge for at least 1 hr until completely cool.
In a mixing bowl, combine the fish, palm sugar and pepper. Add the steaks and lemongrass stalk, and combine until evenly coated. Cover and place in the fridge for 1 hr to marinate.
To Cook
Heat 1 tbsp oil in a pan over medium-high heat. Add one steak, then cook for 1 min on each side. Continue cooking, flipping every 30 secs for another 3 mins, or until cooked to your preference. Repeat with second steak. Allow to rest for 5 mins, then slice.
To serve, place 2 slices of lemongrass steak on a betel leaf. Top with pickled carrot and daikon, garnish with sliced chilli and serve with nuoc cham.
To Cook
In a wok or large pan over a high heat, add 2 tbsp of oil and chicken breast strips. Cook the chicken through before transferring to another plate and setting aside.
Add another tablespoon of oil and add in the capsicum. Cook for a couple minutes or until the capsicums have softened slightly.
Add in the carrots and garlic and continue to cook for another 2 mins before adding in the chilli, peas and broccoli.
Cook the vegetables until the garlic becomes aromatic and then add in the soy sauce, oyster sauce, water and chicken.
Toss the ingredients till the sauce has thickened slightly and begin to coat the ingredients. Remove from the heat and spoon over a bowl of rice or noodles. Garnish with sesame. Enjoy!
To Make Filling
In a food processor, add all filling ingredients and blend to form a paste.
To Prep Money Bags
Boil a pot of water, add a pinch of salt and blanch the spring onions for 15 secs. Remove from heat and place in ice water until cooled. Drained and set aside.
Place 1 tbsp of the filling onto the centre of a spring roll pastry. Hold the edges up to form the shape of a pouch. Use a spring onion to go around the folds and tie to secure the pouch. Trim off excess length.
To Cook
Heat enough oil in a wok or saucepan on medium-high. Testing with a wooden spoon or chopsticks, when bubbles form around it, the oil is hot enough. Deep fry the money bags in batches, for 3-4 mins or until golden and cooked through.
Remove from heat and drain on kitchen towel. Transfer to serving plate and garnish with spring onion curls.
Serve immediately with sweet chilli sauce or soy sauce.
To Prep
Place sliced potatoes in a pot and fill with water. Bring to the boil, then cook over medium heat for 10 mins, or until tender. Drain, then place in a large mixing bowl. Mash until smooth, then season with salt and pepper. Place in the fridge for at least 1-2 hrs, or until completely cooled.
To Cook
Once potatoes have cooled, mould them evenly into 6 oval shapes.
Add the flour, eggs and panko breadcrumbs into 3 separate bowls.
Dip the potato into the flour, followed by the egg, then the panko breadcrumbs. Place onto a plate. Repeat with remaining potato, adding more flour, eggs and panko breadcrumbs if needed.
Heat oil in a deep fryer or pot to 180°C. In batches of 2 or 3, cook the korokke for 2 mins on each side, or until golden brown. Drain on paper towel.
Serve with shredded cabbage.
To Cook
Bring a pot of water to the boil.
Quarter the onions lengthwise and remove the skin. Heat a separate pot over medium-high heat. With no oil, cook the onion and ginger slices until slightly charred on both sides.
Pour in the chicken stock, add in the cinnamon and star anise, bring to the boil, then lower heat and simmer for 20-25 mins. Season with fish sauce and sugar.
In the pot of boiling water, add the chicken breast. Poach over medium-low heat for 10-15 mins or until cooked. Remove from water and allow to cool slightly before shredding the meat.
Carefully peel cold noodles apart before placing them in the serving bowls. Microwave for 30 secs.
To serve, ladle soup over noodles through a sieve. Top with shredded chicken, coriander leaves, Thai basil leaves, sliced chilli and bean sprouts.
