Discover the authentic in Asian cuisine food
To Prep
Prepare vermicelli noodles according to packet instructions. Place in bowl.
To Cook
Heat coconut oil in a wok and cook chicken until sealed.
Reduce heat and add laksa paste. Cook for 1 min.
Add TCC Premium Coconut Milk, water, sugar, carrot and pak choy to the wok. Simmer for 5 mins.
Ladle soup over noodles and serve topped with bean sprouts.
To Prep
Mix Obento Sushi & Sashimi Soy Sauce, Obento Mirin Seasoning, Obento Cooking Sake, honey, ginger, garlic and salmon in a bowl. Set aside to marinate for 5 mins.
To Cook
Bring a pot of water to the boil. Add the broccolini and green beans, cook for 2 mins, then set aside.
Heat olive oil in a pan on medium heat, then add the salmon and cook for 3 mins. Turn over and cook for 2 mins.
Add the broccolini, green beans, mushrooms and the leftover marinade to the pan with the salmon and cook for another 2 mins.
Plate the salmon and vegetables with sushi rice, and garnish with spring onion and sesame seeds.
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.
To Cook
Place the dressing ingredients in a small jug and whisk to combine.
Combine the rice, chopped veggies, picked coriander leaves and dressing in a large bowl. Transfer to a platter to serve and garnish with chopped peanuts and watercress sprigs.
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.
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.
To Cook
Peel the sweet potato and chop into medium pieces.
Bring them to boil and drain all the water. Mash them into chunky pieces and set aside.
Pour some oil in the saucepan and saute minced garlic, onion and mushroom.
Cook for 5 mins until brown and the mushroom is softened.
Add in the spring onion and some salt and pepper to taste. Simmer for another 10 mins then set aside.
Place the mushroom mixture into food processor and blend for 2 mins. Pour the mushroom mixture into the sweet semi mash potato and mix them well.
Shape the mixture into balls smaller than a ping pong ball size and freeze them in the freezer for 20 mins.
Roll the balls into flour before dipping them into the beaten eggs and Obento Panko Breadcrumbs.
Heat canola oil 170°C. Deep fry the croquettes until golden brown.
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!
To Make Filling
Heat 1 tbsp of the oil in a wok over a high heat. Add the shiitake mushrooms in a single layer and fry for 2-3 mins until golden. Turn and fry other side. Repeat with other batches.
Remove from the heat and add soy sauce to each batch while it is still hot.
Toss to coat mushrooms. Allow to cool and drain excess fluid.
In a small bowl, mix Kewpie Mayonnaise with sriracha sauce and set aside.
Lay out chilli mayo mix, mushrooms, asparagus, sliced carrot, Thai basil, chives and spinach in a row ready to make your rolls.
To Roll
Have the short edge of the nori closest to you, the long edge away from you.
Spread a small amount of chilli mayo across the nori sheet 1cm in from the near edge.
On top of the mayo strip, lay a small amount of each vegetable and herb evenly across the width of the nori.
Pick up the edge of the nori closest to you and roll up the vegetables and herbs as tightly as you can in the nori, leaving both ends open.
Take a spring roll skin, placing a corner in front of you and a corner away from you.
Place the nori roll on top of the spring roll skin close to your nearest corner. Roll the spring roll skin around the nori, stretching it slightly as you go and folding in the side edges like an envelope to enclose the nori roll.
Repeat until your vegetables have been used. (A damp tea towel will stop your spring roll skins from drying out.)
To Cook
Heat the oil in a large pan. The width of the pan must be greater than the length of the rolls.
Shallow fry the rolls over moderate heat.
Drain on absorbent paper and cut diagonally.
Serve immediately with two sauces: Kewpie Dressing Sesame Soy Sauce and Kewpie Dressing Roasted Sesame or sweet chilli sauce and Kewpie Dressing Sesame Soy Sauce.
To Make Fillings
Place all pickled radish ingredients in a bowl and massage the salt, sugar, vinegar and chilli into the radishes. Leave in the fridge for 5-10 mins.
Place tofu, miso paste, rice vinegar and rice malt syrup in a blender or food processor. Blend until smooth. Set the blender on high speed and drizzle in the oil so it emulsifies. Store the mayo in the fridge.
Mix sake, sugar, mirin, soy sauce, and water in a saucepan. Cook on medium heat until sugar is dissolved.
Add mushrooms and cook for 5 mins or until tender. Remove and pat dry with paper towel.
Return half the liquid to the heat and reduce by half.
Heat the oil in a large wok. Mix the corn flour, plain flour in a large bowl, add soda water and mix quickly.
Add mushrooms and turn them to coat. Lift one mushroom at a time to let the excess tempura batter drip off, then lower into the hot oil. Repeat until all mushrooms are golden brown. Drain them on paper towel.
To Make Bao
Place the milk, flour, baking powder, yeast and sugar together in a large bowl.
In a separate bowl, mix the oil and water together.
Make a little well in the middle of the bowl with the dry ingredients and add the water oil mix.
Stir with a spoon and use your hands to knead until the dough comes together.
If the dough is too sticky add a little more flour and keep kneading. Knead for about 5-8 mins or until it is smooth. Cover and leave it in a warm place for 90 mins to rise (roughly double its size).
Once the dough has risen place on a floured surface and knead for a further 5 mins to get the air out. Using a rolling pin, roll out the dough about 1 cm thick.
Grease the top with oil then use a glass or rough cutter that is roughly 8 cm in diameter to cut out 12 circles. Remove the excess dough.
Fold the circles in half and slightly roll with a rolling pin. Place each bun on a square of baking paper and pop in bamboo steamer to rise for 30 mins.
Fill a third of a wok or saucepan with water and heat on high.
Place the bamboo steamer on top and steam buns for 12 mins.
Then turn off the heat and let it sit for 4 mins before taking the lid off.
Assembling the Bao
Take your bao bun, open it up and fill with shredded wombok, green onions and pickled radish.
Place your tempura mushrooms on top, then add a drizzle of the reduced mushroom liquid and a dollop of miso mayo. Enjoy!
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!
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.
