Discover the authentic in Asian cuisine food
To Prep
Finely blend the Sauce ingredients altogether.
To Cook
Pour sauce mixture in a wok and stir-fry until the oil rises. Add the Seasoning ingredients and stir-fry until sauce is well mixed.
Add okra and continue stirring for 30 secs. Remove from wok and serve.
To Cook
Marinate beef in Ottogi Bulgogi Sauce & Marinade for at least 1 hr.
Meanwhile, place vinegar in a pan with the sugar. Bring to the boil, stirring to dissolve sugar. Reduce heat to low and simmer for 2 mins. Remove ¼ cup. Add all vegetables to the saucepan, except beetroot. Place beetroot in a bowl with reserved ¼ cup. Set aside to cool. When cool, combine all vegetables.
Pre-heat a barbecue flat plate or frying pan on medium-high heat, brush with olive oil. Cook beef for 4-5 mins on each side, or until cooked to your liking. Rest for 10 mins.
Serve beef with pickled vegetables and garnished with coriander.
To Cook
Heat 1 tbsp of oil in a frying pan over medium heat. Add onion and cook for 3-5 mins or until soft. Add 2 cloves garlic and ginger and cook for another minute. Add curry paste and cook for a further 5 mins, stirring. Add coconut milk, cook for 5 mins.
Meanwhile, season the chicken with salt and pepper. Heat 1 tbsp of olive oil in large frying pan over medium heat. Add the chicken, skin side down, and cook uncovered for 8 mins or until golden and crisp. Turnover and cook for a further 8 mins or until cooked through. Transfer to a plate, cover loosely with foil and set aside for 5 mins.
Cook the Brussels sprouts in a large saucepan of boiling water for 5 mins or until just tender. Drain well.
Heat 1 tbsp of oil in a frying pan and add 2 cloves crushed garlic and chilli flakes. Cook for 1 min, stirring until mixture is aromatic. Add the Brussels sprouts and stir to coat sprouts. Add lemon juice, stir to combine.
Serve chicken with sauce and Brussels sprouts.
To Cook
Heat oil in a large frypan over medium-high heat. Add mince and cook, breaking up lumps with a wooden spoon for 7-8 mins, or until cooked through. Remove pork to a large bowl. Set aside to cool.
Place uncooked rice in a separate dry frypan and cook, stirring over medium heat for 7-8 mins or until a dark golden. Transfer to a mortar and pestle, grind into fine powder. Set aside.
Place onion, lemongrass, 1 chilli, Squid Fish Sauce, lime juice, Mae Ploy Sweet Chilli Sauce, mint, coriander and pork in a bowl, toss to combine.
Finely slice remaining chilli. Arrange radicchio leaves on serving plates, pile pork on top. Garnish with extra coriander, chilli, peanuts and rice powder.
To Cook
Sprinkle salt over chicken and leave for 10-15 mins then pat dry with kitchen paper.
Heat up a pan over medium heat. When the pan is hot enough, place the chicken fillets on the pan skin-side down. Press on the fillets to maximize the contact of the skin on the hot pan and cook until the skin is a golden brown.
Reduce the heat to medium low and flip the fillets to cook the other side for about 5 minutes. Remove the fillets from the pan and set aside.
Clean up any oil or juices from the pan and add the chilli, sake, vinegar, mirin, soy sauce and water. Turn the heat to medium then add the chicken fillets into the pan and bring the sauce to a boil.
When the sauce begins to boil reduce the heat so that the sauce is only at a simmer. Add the spring onions then simmer for 10 minutes.
Meanwhile, steam the cauliflower and sugar snap peas until they are done.
When the chicken is done, remove the chilli and spring onions from the pan and remove the pan from the heat.
Plate the chicken on a serving dish and arrange the vegetables over the chicken.
Pour the sauce over the chicken and serve with cooked white rice.
To Make Dashi Stock
Wipe kombu with a damp paper towel to clean off any impurities, then make a few shallow cuts into the kombu.
Add the water to a pot and add the kombu to and the pot. Allow it to soak for about 30 minutes before turning on the heat.
Turn the heat on medium and let it boil slowly. Remove from heat just as the water begins to boil.
Add the bonito flakes and return to the heat. Allow the water to simmer for another 1 minute. Be careful not the let it boil over.
Strain the dashi stock into a bowl and reserve for later.
To Cook
Blanch the snow peas in boiling water for half a minute, then soak in ice water.
Cook the shirataki noodles for a minute in boiling water.
Heat the vegetable oil in a pot over medium heat, then add the onions and stir fry for a minute.
Next add the beef and cook until they are done.
Add the potatoes, carrots, shirataki noodles, and dashi stock.
Add all the seasoning ingredients to the pot and bring to a boil.
Turn down the heat when the soup begins to boil, and slowly simmer the soup from here on out. Skim off any scum that has risen to the top of the soup.
Use a otshibuta, a Japanese drop lid, if available. An otshibuta will help prevent vegetables from breaking apart. Simmer the stew for about 15 minutes on medium heat.
Remove the pot from the heat and take off the otshibuta and add the blanched snow peas. Serve when the snow peas are warmed up.
To Prep
Softened the shiitake mushrooms by soaking for about 10 mins. Keeping the water for later, remove the mushrooms, discard the stems and chop the caps finely.
Soak eggplant in cold water 2-3 times and drain. This helps to remove bitterness.
Heat water in a saucepan in medium-high to just before boiling. Add the tofu cubes and turn the heat to medium-low when the tofu begins to sway. Simmer for 2-3 mins and drain.
Combine all sauce ingredients with the shiitake water and mix well.
To Cook
In a wok, heat the sesame oil along with the garlic, ginger, leeks, shiitake, eggplants and chilli bean paste. Stir-fry for 3 mins.
Add the sauce mixture to the wok and bring to boil. Turn the heat to medium and add in the tofu. Stir gently without breaking the tofu, then summer for about 5 mins before turning off the heat.
Sprinkle some sansho or Sichuan pepper and garnish with spring onions. Serve with rice.
To Cook
Wash asparagus and cut off 2cm from the bottom of the asparagus. Cut into 5cm lengths on an angle.
Heat oil in wok on medium low heat. Saute garlic till fragrant and add asparagus and continue to stir fry for 2-3 minutes.
Mix cho-gochujang in a small bowl. Pour the mixture over the asparagus, and stir well to coat.
Reduce heat to low and cover. Cook for 5-6 mins or until tender and stir again to evenly coat the asparagus before turning off heat.
Remove onto plate and garnish with sesame seeds.
To Cook
In a hot wok, add oil and then the garlic, stir until fragrant.
Add the pork, stir-fry until white. Add the egg, stir-fry until softly scrambled. Add the vegetables and mix well. Add the seasoning ingredients and stir-fry.
Add the noodles and chilli powder (optional), stir-fry for about 2 mins. Serve with lime and prawns, garnish with parsley.
To Cook
Prepare all the ingredients for cooking. Marinate the meat. Blanch the noodles in boiling water for a few mins before draining. Fry the salted fish with the vegetable oil, keep the oil after cooking. Mix the seasonings together.
Heat up the vegetable oil that was used to cook the salted fish. Add the garlic and shallots, cooking until aromatic. Then, add in marinated meat and shiitake mushrooms. Keep cooking until aromatic. Add in the seasoning mixture and water.
Stir fry everything together and bring to a boil. Add the noodles and beansprouts. Toss to mix the noodles with the meat, beansprouts and sauce. Add any more seasonings if it’s not to your taste. Stir fry for another 2 mins.
Heat up the claypot and transfer your stir-fry to the claypot. Make a well in the middle of the noodles and crack an egg on top. Garnish if you wish, put the lid on the clay pot and serve.
Right before serving, stir the egg around in the claypot.
To Prep
In a bowl, mix chicken and soy sauce and set aside.
In a separate bowl, mix the sauce ingredients and set aside.
To Cook
In a wok, heat a little oil and sear the chicken on one side until golden brown. Remove and set aside. The chicken is only partly done at this stage.
Add 1-2 tbsp of oil to the wok and saute garlic and onion until the garlic starts to turn brown. Mix in the seared chicken, mushrooms and chillies and toss quickly.
Stir in the sauce and cook until the chicken is done. You may add a splash of water if the dish is too dry. Turn off the heat, add cashews and green onions and mix well. Serve hot.
To Prep
Prepare your daikon by cutting it in half lengthwise, then cutting them into 3 cm slices.
Then add the daikon to a pot of water over medium heat and let the water simmer with the daikon for about 10 minutes. Drain and set aside.
To Cook
Start boiling some water in a pot, and when it is at a rolling boil, add the chicken to the pot. Parboil for 2-3 min or until skin and flesh turns pale. Drain the chicken and soak in cold water to stop the cooking. Drain again and pat dry with some kitchen towels.
Place your kelp at the bottom of a deep pan or saucepan. Then place the chicken, radish and chilli on top. Add 500ml of water, the mirin and soy sauce to the pan.
Bring the broth to a boil over medium heat, and then reduce the heat to low before adding the spring onions.
Allow the broth to gently simmer while skimming off any scum that rises to the top. Do this for 30 minutes.
Before the chicken is done, cook the broccoli by boiling or steaming until done.
Transfer the chicken, daikon and broccoli to a bowl. Strain the broth to remove the kelp and spring onions and pour the broth over the chicken, daikon and broccoli then serve.
