To Cook
Heat a pan with 3 tbsp oil then fry the onion on a low heat until golden and crisp, then drain on some kitchen paper towel. Chop the onion, then set aside.
Add the pork belly with the fried onions and fry for 5 mins in a hot pan, then add the mushrooms, chopped spring onion, garlic and ginger and fry for a few more mins.
Add in the dark soy sauce, soy sauce, cooking rice wine, star anise, salt, sugar and cooked eggs. Then transfer all the food into a soup pot and add enough warm water to cover everything.
Place a lid on the pot and slowly cook for about 1 hr until the meat is soft and tender and the sauce has thickened.
Serve with jasmine rice and bok choy.
Vegetables
Teriyaki Tofu Rainbow Bowls
To Prep
Combine the soy sauce, mirin, caster sugar and garlic in a glass or ceramic dish to make the Teriyaki Marinade.
Add the tofu cubes and toss to combine. Cover and keep in the fridge for at least 30 mins to marinate.
To Cook
Preheat the oven to 200°C. Line a tray with baking paper. Chop the sweet potato into 1cm wide disks, lay on the baking paper, spray with oil, and bake in the oven for 25 mins.
Place baking paper over a second baking tray. Reserve a small amount of the teriyaki marinade, then spread the tofu cubes onto one half of the tray.
Add the sunflower, pumpkin and sesame seeds to the marinade, toss to coat, then place on the other side of the tray.
Place the tray in the oven with the sweet potato for the final 15 mins. Remove the sweet potato, tofu and mixed seeds from the oven and allow to cool.
Cook the corn in boiling water for 4 mins. Allow to cool slightly before slicing the kernels off.
Divide the ingredients between two large bowls. Begin with the cos lettuce leaves, then the rice, cabbage, corn, sweet potato, tofu, tomato and radish.
Place half an avocado in the centre of each bowl and fill the pit with Kewpie Mayonnaise.
Sprinkle with the alfalfa and the teriyaki seeds, and serve.
Sichuan Spicy Noodles (Chongqing Xiaomian)
To Cook
Blanch the cubed beef in rapidly boiling water for 3 mins to cleanse, then strain, rinse and set aside.
In a clean pot, heat vegetable oil, add spring onion and ginger and cook over medium heat for 2 mins, or until fragrant.
Add Shaoxing cooking wine, star anise and doubanjiang, cook for 2 mins before adding beef then continue frying to lightly brown and seal the meat on all sides.
Add five spice, Lee Kum Kee Premium Soy Sauce, sugar and chicken stock, bring to a rolling boil, cover and simmer gently for 90 mins or until the meat is succulent and tender.
Once the meat has been cooking for about 1 hr, you can start preparing the noodles.
Combine the flour, salt and water and knead well until an elastic dough forms (about 10 mins).
Stretch the dough into a long strip over a floured bench, fold in half and stretch again, doubling the amount of noodle threads. Repeat the fold and stretch process over and over to quickly form more noodles, (it will double with each fold and stretch).
Once you have formed consistent, long and thin noodles, drop them into a pot of fast boiling water and cook for 3 to 4 mins.
While the noodles are cooking, bring a pot of chicken stock to the boil for the soup base.
Assemble the meal by first dividing Lee Kum Kee Premium Soy Sauce, Yeo’s Pure Sesame Oil, peanuts, preserved vegetables, Sichuan peppercorns, garlic, ginger and Lee Kum Kee Peppercorn Chilli Oil evenly into serving bowls.
Rinse and add freshly cooked noodles, then ladle the chicken stock into the bowls.
Generously top with the braised beef and garnish with spring onions, crushed peanuts, minced coriander and chilli oil to taste. Serve hot and enjoy!
Vietnamese Sticky Tofu with Rainbow Veggie Noodle Bowl
To Prep
Combine all salad dressing ingredients except sesame oil. Stir until sugar is dissolved.
Add sesame oil, stir and set aside.
Combine all the sticky tofu marinade ingredients in large flat baking dish. Add pressed sliced tofu, cover tofu well with the marinade and leave for at least 10 mins.
To Cook
Heat a non-stick grill pan over medium heat, spray lightly with vegetable oil, add tofu slices and cook for 3-4 mins each side, or until the edges of the tofu turn golden brown.
Remove and repeat until all slices are grilled. Save any remaining marinade for the finished dish.
Put drained rice vermicelli into a bowl. Add salad dressing and toss gently.
Use a fork to pick up and twirl noodles into the middle of the serving bowls. Arrange 5 slices of tofu on one side section of the bowl, then continue around the rest of the bowl with groupings of the vegetables.
Sprinkle over the basil and mint leaves, chilli slices, sliced spring onion, toasted sesame seeds and chopped cashews.
If desired, drizzle any remaining tofu marinade over the dish, loosening with some water if needed. Serve and enjoy!
Korean Traditional Dumpling Soup (Manduguk)
To Prep
Combine flour, salt and water in a stand mixer bowl using your hands and knead for a few mins to form a semi-smooth dough. Cover in cling wrap and rest for 15 mins.
Mix all the dumpling filling ingredients in a bowl until well combined and set aside.
Knead the dough using the stand mixer on medium speed for 7 mins.
Roll the dough into a sausage shape about 2.5 cm in diameter and cut into 16 equal portions.
On a floured bench, press the dough flat and use a rolling pin to make large round wrappers.
Make the dumplings by holding a wrapper in hand and adding about 2½ tbsp of the filling into the middle before firmly crimping the wrappers closed. Use a little water to assist the seal if needed. Continue until all dumplings have been made and set aside.
To Cook
Make the dashi stock by boiling 1.5L of water with the kombu and dried anchovies.
Place the anchovies in an enclosed strainer to keep the dashi clean.
Boil for 10 mins, remove the kombu, boil for 10 more mins.
Then, remove the anchovies with strainer.
Add the soy sauce, garlic and dumplings to the dashi.
Cover and boil about 8 mins until the dumplings are fully cooked. Lightly pan fry the egg whites and yolks separately into thin sheets with a drizzle of sesame oil.
Slice finely and set aside.
Drizzle the beaten egg into the soup in thin ribbons, add the sesame oil and spring onions and cook for about 1 min.
Divide and serve in bowls garnished with finely sliced nori, sliced spring onions, thinly sliced fried egg white, yolks and sesame seeds. Add ground black pepper to taste.
Serve and enjoy!
Chinese Chicken & Sweet Corn Wonder Soup
To Cook
Bring the chicken stock to the boil. Add the ears of corn and cook for 4 mins.
Remove the corn from the broth and slice the kernels off. Set aside.
Mix the cornflour with 1 tbsp water and stir until a thick paste forms. Add the paste to the broth, along with the ginger and soy sauce. Simmer for 1 min.
Add the chicken, corn kernels and creamed corn to the broth. Cook for 2 mins.
Whisk the egg whites and slowly add to the soup, stirring until white ribbons form.
Divide the soup among four small bowls and top with chopped spring onions.
Vietnamese Shaking Beef with Pickled Onion & Tomato Fried Rice (Bo Luc Lac)
To Prep
Combine salt, pepper and sugar in a small bowl and mix well with the cubed beef to prepare for marinade.
Combine soy sauce, fish sauce, honey, lime juice and lemongrass in a bowl, pour over and mix well with seasoned beef.
Cover and refrigerate to marinate for 1-3 hrs.
For the Pickled Red Onions
In small glass bowl, mix vinegar, salt and sugar until sugar is dissolved, then add the sliced red onions, mix well, cover and refrigerate for minimum 2 hrs to pickle.
For the Tomato Rice
Using a frypan with oil, cook garlic over a high heat until fragrant.
Add the cooked and cooled rice and toss for about 1 min.
Gradually add the fish sauce and tomato paste and toss until the rice is evenly coloured.
Cook for a further 3 mins and add salt and pepper if desired.
To Cook
Remove the lemongrass from marinade and actively stir fry the beef in an oiled wok over medium-high heat. Cook for 3 mins, or until caramelized on the outside and tender inside.
Assemble the dinner bowls with tomato rice, vegetables (cucumber, tomato, cherry tomato, radish, watercress, coriander and drained picked onions), and top with spring onion and chilli as desired. Serve and enjoy!
Bibimbap
To Prep
In a large ceramic bowl, combine all the marinade ingredients. Add the steak and toss well to coat.
Cover and place in the fridge to marinate for at least 1 hr or overnight.
To Cook
Heat a large frying pan over medium heat, add a drizzle of sesame oil. Cook the mushrooms for 1-2 mins.
Add the spinach and cook until the spinach has wilted. Season with salt and pepper.
Transfer onto a plate and set aside. Clean the pan with paper towel.
Heat the pan over medium heat. Add a dash of sesame oil. Cook onion for 2 mins. Add the cabbage and cook for another 2 mins. Season.
In a small pan, over medium heat, add 2 tbsp of water. Add the bean sprout and cook for 1-2 mins.
Meanwhile, heat a large skillet over medium-high heat. Add 2 tbsp of cooking oil.
Cook steak for 2 mins. Add 3 tbsp of the marinade and cook, stirring occasionally for a further 3-5 mins or until the sauce has thickened and caramelized.
Divide the rice among bowls. Top with the steak, and all the vegetables and kimchi.
Fry the eggs, season with salt and place in the middle of each bowl. Sprinkle with sesame seeds.
Thai Beef Noodle Salad
To Prep
Combine the lime juice, lemongrass, fish sauce, salad dressing, sugar, chilli and kaffir lime in a small bowl. Place in the fridge.
Soak noodles in warm water for 5 mins or until they are soft. Rinse under cold water and drain.
To Cook
Cook steak on a heated and oiled grill plate on medium-high heat. Cook steak for 3 mins each side or until cooked to your liking. Set aside to rest. Thinly slice the beef across the grain.
Combine the noodles, cucumber, coriander, mint, tomato, spring onion, basil leaves and bean sprouts in a large bowl.
Add the beef. Pour the salad mixture and toss to combine.
Divide noodles among serving bowls and top with roasted peanuts.
Vietnamese Grilled Pork Sausage Vermicelli Salad (Bun Nem Nuong with Nuoc Cham)
To Prep
Mix the minced pork, sugar, fish sauce, soy sauce, minced garlic, ginger powder, roasted rice powder and red food colouring together.
Refrigerate and let the meat marinade for at least 30 mins.
To Cook
Take the meat out from the fridge to prepare your skewers and grill.
Mix all sauce ingredients together in a bowl and set aside until ready to serve.
To assemble, place the rice noodles in a bowl with the mix salad and cucumber.
Add in the skewers and garnish with crush peanuts. Serve with the dipping fish sauce.
Crabs in Coconut Milk (Ginataang Alimasag)
To Prep
Using a large heavy-bladed knife or cleaver, cut the crabs in half and scrape off the spongy grey gills, then twist off and crack the claws.
Turn the body over and pull off the apron pieces. Rinse well under cold running water.
To Cook
Heat oil in a large deep frying pan over medium heat.
Add the onion and cook until softened. Add in the garlic, ginger, chillies, XO sauce and curry paste and cook for 1-2 mins or until aromatic.
Stir in coconut milk, sugar, fish sauce and pumpkin. Bring to the boil.
Reduce heat to low then add water. Add the crabs and simmer for 5-6 mins or until cooked. The crabs will turn pink or red when they are ready and the flesh will turn opaque.
Drizzle the liquid from the pan over the crabs. And scatter the water spinach on top. Simmer for 5-6 mins.
Serve immediately with rice and fried dried anchovies. Garnish with coriander leaves. Serve with lime wedges and rice.
Fish Head Curry
To Prep
Combine half of the tamarind paste with 100 ml of the water and pour the solution over the fish. Let marinate for about 10 minutes.
In a blender or food processor, blend the garlic, shallots, ginger and chillies until they form a rough paste. Set this aside and combine the curry powder with about 3 tbsp of water to make a curry paste.
To Cook
In a wok, heat up 4 tbsp of oil and salute the curry leaves until they become fragrant. Add in the mustard and fenugreek seeds.
Continue to sauté until the mustard seeds begin to pop before adding the blended paste and curry paste. When the oil has begun to separate from the paste, add in the toasted rice flour and the rest of the water.
Bring the mixture to a boil before adding in the fish, eggplant and okra. Reduce the mixture to a simmer and cook the fish for about 10 minutes. When the fish has cooked, remove it from the wok and add in the leftover tamarind paste, salt and sugar and let simmer for another 40 minutes.
When the curry has thickened, return the fish to the wok and bring the curry up to a boil again. Once it begins to boil, remove it from the heat and serve!