To Cook
Place onion, potato and carrot chunks to a pan filled with 360ml water.
Bring to boil and simmer for 20 mins or until the vegetables soften.
Add 3 blocks of curry roux and simmer for 10 mins. Continuously stirring until the curry is thick and smooth.
In a separate pan, add 400ml water and 4 tbsp of tsuyu soup stock to make the noodle soup.
Boil the udon noodles in hot water for a few minutes and drain well.
In a serving bowl, place the noodles and add the soup, then the curry sauce on top. Garnish with sliced spring onions, then add nanami togarashi and the halved boiled egg.
Vegetables
Teriyaki Tofu and Broccoli Stir Fry
To Cook
Add the soy, mirin, sugar, ginger and garlic to a small saucepan and place over a medium heat. Bring to boil, reduce the heat to low and simmer to thicken slightly, approximately 6-7 mins. Taste and adjust seasoning if required. Set aside to cool slightly.
Dice the tofu into large bite-sized pieces.
Heat 2 tbsp of olive oil in a wok or fry pan over high heat until shiny. Fry the tofu in batches until golden and crisp along the edges, approximately 3-5 mins. Remove with a slotted spoon and set aside on paper towel to absorb excess oil. Return the wok or fry pan to the heat, add two shallots thinly sliced and 1 large chilli chopped.
Next add the broccoli stalks and florets with 2 tbsp of water to help steam the greens, stirring continuously until fork tender, approximately 3 mins. Add the snow peas and toss to warm through for a further 1 minute.
Return the tofu to the pan, along with remaining teriyaki sauce and stir until warmed through. Remove from the heat, add the sesame seeds and toss to combine. Divide into serving bowls, add a garnish of fresh coriander and serve with rice if preferred.
If you have a deep fryer at home – Set the fryer to 180°C and wait until hot. Lift up the basket to avoid splashing into the oil to place in diced tofu, lower the basket into the hot oil. Leave for approximately 4-5 mins or until golden and crisp along the edges. Remove from the basket and set aside on paper towel to absorb excess oil.
Vegetarian Japchae
To Prep
Combine the sauce ingredients in a medium-sized bowl.
Season the sliced shiitake mushrooms with 1 tbsp of the sauce.
Prepare the sweet potato noodles as per the packet instructions and mix in 3 tbsp of the sauce.
Blanch the spinach in boiling water until it has just started to wilt before removing it from the water and shocking it with cold water to stop the cooking process.
To Cook
In a non-stick pan, stir fry the noodles over medium heat until they become translucent.
Transfer the noodles to a large mixing bowl before adding the vegetable oil to the pan and stir frying the onions.
Cook the onions until they start to become translucent, then adding the spring onions and continuing to cook for another minute.
Transfer the onions and spring onions into the mixing bowl.
Cook the carrots on the pan for about 2 minutes or until they softened and transfer them into the mixing bowl.
Finally, stir fry the marinated mushrooms in the pan for roughly 2 to 3 minutes before once again transferring them in to the mixing bowl.
Before serving, add the spinach to the mixing bowl and gently mix the all of the ingredients. Season with soy sauce or sugar to taste and serve!
Bulgogi Beef
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.
Nyonya Style Chicken
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.
Thai Pork Salad
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.
Okra in Nyonya Sauce
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.
Thai Noodles with Pork (Pad Mama)
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.
Vegetarian Mapo Tofu
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.
Asparagus with Gochujang Sauce
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.
Claypot Loh Shee Fun
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.
Stir Fried Chicken with Cashew Nuts (Gai Pad Med Mamuang)
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.