To Cook
Place Obento Mirin Seasoning, ABC Sweet Soy Sauce and sake in a bowl. Mix until combined.
Cook Obento Soba Noodles in a large saucepan of boiling water, uncovered, until just tender.
Drain and rinse under cold water. Place noodles in a large bowl.
Add half of the mirin sauce and toss gently to combine. Set aside.
Heat oil in large frying pan, cook mushrooms, stir for 2 mins then add garlic.
In a clean frying pan, heat a dash of oil over medium to high heat. Cook chicken for 2-3 mins.
Add the mushrooms, green onions and sesame oil. Stir for 1 min. Add the mirin sauce. Cook for another 2 mins.
Divide noodles among serving plates. Sprinkle with sesame seeds and top with seaweed.
Vegetables
General Tso’s Cauliflower
To Prep
Cut cauliflower into florets, set it aside.
To Cook
Heat oil on low or medium.
In a large bowl, mix together the flour, unsweetened almond milk, garlic powder, salt and baking powder until smooth.
Add the cauliflower florets, gently stir to make sure each piece is covered in the batter.
Fry in batches until golden brown and tender. Drain on paper towel. Set aside.
In a small mixing bowl, add the Yeo’s Pure Sesame Oil, Lee Kum Kee Premium Soy Sauce, Obento Rice Wine Vinegar, tomato paste, sugar, cornflour and vegetable stock. Whisk together well.
Add the oil, ABC Original Chilli Sauce, sliced red chilli and garlic into a fry pan. Bring the heat up to medium while stirring together.
Pour in the jug contents, stirring until the sauce becomes thick.
Add the cauliflower florets and coat each piece with the sauce.
Garnish with spring onions and sesame seeds.
Serve with rice and enjoy!
Thai Vegan Corn Fritters
To Prep
Mix sauce ingredients in a medium size bowl and set aside.
Mix water with baking soda in a small bowl and set aside.
Add coriander roots, garlic and white pepper into the mortar and grind into a paste, then add to a large mixing bowl.
In the same bowl of coriander root paste, add corn kernels, rice flour, tapioca starch, potato starch, plain flour, kaffir lime leaves, baking powder, ABC Original Chilli Sauce, dark brown sugar and salt.
Pour the baking soda mixture in and mix all ingredients together.
To Cook
Add oil into a large pot or wok, then heat on medium-high.
Spoon about 2-3 tbsp of mixture into the hot oil and repeat until the fritters cover all the pot/wok surface.
Flip after 90 secs or when you can see the edges beginning to brown. Repeat for the other side. Drain fritters on paper towel.
Serve with sweet chilli sauce.
Traditional Indonesian Salad (Gado-Gado)
To Cook
In a small pot over low heat, combine all sauce ingredients.
Stir until well combined and peanut sauce mixture is smooth.
Marinate tofu squares in peanut sauce for 30 mins.
Meanwhile, prepare all vegetables and assemble them in a salad bowl.
Grill tofu squares on medium heat on a hot grill until golden brown and cooked through.
Cut tofu squares into triangles and place alongside prepared vegetables in salad bowl.
Garnish with coriander, sesame seeds and crushed peanuts.
Serve Gado-Gado with a generous serving of peanut sauce.
Tofu Vegetable Pancake
To Cook
Dry the tofu with the kitchen paper towel.
Heat the pan with the olive oil, and fry the broccolini, carrot and capsicum for about 2 mins.
Put the tofu in the bowl with the vegetable mix with flour, coriander, salt, white pepper, Chinese five spice, ponzu sauce and sesame oil. Mix well.
Roll the tofu vegetable mix to golf ball size, then put in the hot pan and press evenly into a pancake size.
Fry each side about 4-5 mins until both side golden brown.
Serve the pancake with the hot chilli sauce and tomato sauce.
Ayam Percik
To Prep
Lightly toss the bean sprouts, long beans, carrot sticks in tangy lemon fish sauce dressing and top with peanuts to make the raw Malay-style salad.
For the chicken marinade, add coconut milk, sambal oeleck, garlic, minced ginger, lemongrass, minced shallot, coriander powder, cumin powder, turmeric powder and brown sugar in a mixing bowl. Stir well until combined.
Place chicken pieces into mixing bowl, stir well to coat marinade on chicken pieces.
Leave it for two hrs, or overnight to allow to soak up the flavours.
To Cook
Preheat BBQ grill on high heat, reduce to medium high and place chicken pieces on grill.
Grill for 4-5 mins on each side, be sure to flip once to ensure chicken pieces remain moist.
Remove from grill, allow to rest for 5 mins.
Serve with Bunga Telang coconut rice and raw Malay-style salad.
Duck Satay (Sate Lilit Bebek)
Sate Lilit Bebek
Place all the spice paste ingredients into a food processor, blend until smooth. Use a little water to help blend.
Heat oil in a wok or fry pan and fry the spice paste for 5 mins, stir continuously. Set aside and allow to cool completely.
In a large mixing bowl, combine the duck mince, desiccated coconut, palm sugar, Squid Brand Fish Sauce and cooled spice paste.
Mix together with your hands until well combined and able to hold shape.
Wrap approximately 2-3 tbsp of the mixture around the lemongrass stalk.
Grill on a hot BBQ for about 3-4 mins on each side, until cooked through.
Sambal Kecap
Combine all the ingredients in a blender until smooth.
Pour into serving bowls.
Nasi Kuning
In a large non-stick pot heat oil and cook the onion until golden as about 4 mins.
Add in the rice and remaining ingredients. Stir to combine.
Bring to the boil, cover with lid and reduce heat to a simmer.
Cook for 15 mins.
Remove lid to fluff up rice. Pop lid back on and allow to sit for 5 mins before serving.
Sayur
Heat oil in a large pot and fry the onions, garlic, bacon and chilli for about 2 mins.
Add coriander and tamarind puree, stir to combine.
Add vegetables along with the TCC Premium Coconut Milk, chicken stock powder and pepper. Give it a good stir.
Place the frozen prawns on top, bring to a boil, cover with a lid. Reduce to simmer and cook until the vegetables are just tender.
Xi’an Biang Biang Noodles
To Prep
In a stand mixer, place flour, salt and water into the bowl and mix with your hands until it starts to loosely form a dough. Using the dough hook, knead the dough on a low speed for 20 mins.
Pull a piece of dough from the ball and it should stretch without breaking (the dough should be smooth and elastic). If it breaks, knead dough for another 5 mins in the mixer.
Cover the dough in glad wrap and allow to rest for 1 hour.
To Cook
Using a small fry pan, put in the cumin and coriander seeds on a low-medium heat until the spices are aromatic. Remove from heat and grind into a powder using a mortar and pestle. Set aside.
Cut the tofu in half. Using one half of the tofu, cut into 1cm cubes. With the remaining tofu, slice thinly into 4mm slices.
Using a medium size fry pan, add 1 tbsp vegetable oil and heat to medium temperature. Carefully place in tofu cubes and fry until lightly browned, remove and set aside.
Using the same frypan, add 1 tbsp of vegetable oil and the thinly sliced tofu and raise to a high heat. Cook until the tofu is crispy and has some crunch to it. Remove and set aside once done.
Once the dough has rested, put it onto a lightly oiled surface and roll into a rectangle about 30cm long and 1.5cm thick. Using a large knife, cut dough into 10 strips.
Using your hand, flatten each strip into a wide noodle – it does not have to be perfect.
Pick up each end of the noodle, then carefully hit it against the counter (up and down – similar to a skipping rope). This will allow the noodle to stretch and flatten out further. The noodle should be about 3mm thick, ensuring it is a similar thickness throughout the noodle. Repeat with each noodle, allowing it to rest on a non-stick surface, then cover with a light towel or glad wrap.
In a wok, heat 1 tbsp vegetable oil to a medium heat, then add the ginger, garlic, spring onion, cabbage and red chilli, cooking for 1-2 mins (until fragrant).
Add the mushrooms to the wok, stir fry for 2 mins. Then add Shaoxing cooking wine, cumin, coriander, Lee Kum Kee Chiu Chow Chilli Oil, Lee Kum Kee Peppercorn Chilli Oil, sugar, soy, vinegar, salt and celery. Stir for 2 mins.
Using a large pot, put the noodles into boiling water and cook for 2 mins (fresh hand-made noodles are quick to cook).
Add the cubed tofu to the wok containing the sauce mixture and coat the tofu.
Once the noodles are cooked, add them to the wok with the sauce mixture and cubed tofu and toss gently until well combined.
Garnish with the crispy fried tofu slices, finely sliced chilli and spring onion.
In a small bowl mix rice wine vinegar and sugar. Stir until sugar is dissolved. Place in sliced cucumbers for pickled vegetable side serve.
Serve immediately to enjoy!
Vegetable Donburi with Soy-Cured Egg & Pickled Red Cabbage
To Prep
To make the cured egg yolks, combine soy sauce and mirin in a bowl. Reserve 3 tbsp of the mixture. Gently add the egg yolks and cover. Place in the fridge for 4 hrs.
Cook rice according to packet directions until tender.
For pickled cabbage, combine rice wine vinegar, sesame oil and sugar in a small bowl. Drizzle over the cabbage and toss until all cabbage is coated. Place in the fridge.
To Cook
Meanwhile, in a medium frying pan, heat a dash of oil over medium to high heat. Cook mushrooms for 2-3 mins. Add carrots and cook, stirring for 2 mins. Add the reserved soy sauce mixture. Simmer for 1-2 mins until vegetables are tender.
Divide the cooked rice between 4 bowls. Add the pickled cabbage, carrots, mushrooms and avocado.
Use a spoon to remove the cured egg yolks from the curing mixture and gently place in the middle of each bowl.
Garnish with spring onion and sprinkle with black sesame seeds. Serve immediately.
Shiitake Mushroom Dumplings
To Cook
Sauté mushrooms, wombok, carrot and garlic in a little olive oil over medium-high heat until softened.
Remove from the heat and add the chopped bamboo shoots and soy sauce.
Spread gyoza wrappers onto a clean bench top. Place a tsp of the sauteed mixture into the center of each wrapper. Using a finger dipped in water, dampen the circumference of each wrapper, then fold the wrapper in half and pinch the edges together.
Place the dumplings into a lined bamboo steamer. You will need to work in batches of 5-10 dumplings at a time, depending on the size of your steamer.
Place the steamer over a saucepan of boiling water for 8 mins, or until the dumplings are cooked.
Allow the dumplings to cool, then pan fry for 1-2 mins each side in olive oil. Serve with soy sauce and black vinegar to dip.
Mixed Veggie Noodle Bowl with Chilli Oil Bamboo Slices
To Prep
Prepare chilli oil bamboo slices by mixing bamboo slices, chilli oil, sesame oil, and salt together in a container. Cover and refrigerate for at least 1 hr.
Soak noodles in boiling water for 3 mins and drain.
Chop tomato and spinach into big pieces.
Spiralize the zucchini using a vegetable spiralizer.
To Cook
Pour the water into a small to medium size saucepan. Add stock cube and ginger and set to simmer at a low heat.
Add the frozen lotus root slices.
Add the soya chunks, tomato and spinach to the simmering broth. Simmer for a further 3 mins, or until veggies slightly soften.
Place the zucchini into a large noodle bowl.
Add the remaining flavouring ingredients to the soup mix and stir gently.
Add the noodles, stir gently, and simmer for a further min or until soup slightly bubbles.
Turn off stove and pour the noodle soup mix over the zucchini in the bowl. Using a fork or chopsticks, gently combine the ingredients.
Serve with the chilli oil bamboo slices, coriander, chilli pickle, sesame oil, and vinegar to taste.
Roast Miso Pumpkin
To Cook
Preheat the oven to 180°C.
Place the marinade ingredients in a small jug and whisk to combine.
Cut the pumpkin into 2cm wedges, leaving the skin on, then place on a tray lined with baking paper and pour the desired amount of marinade over the top. Roast in the oven for 30 mins or until tender.
While the pumpkin is cooking, prepare the rice as per the instructions on the back. Finely chop the spring onions and pick the coriander leaves, and combine with the rice.
Serve the pumpkin on a bed of rice scattered with sesame seeds, slices of fresh chilli and extra coriander.