To Make
Trim the hard ends of lily flowers. Tie a knot in the centre of each strand.
Heat oil in wok to medium-high heat. Deep fry dried bean threads until crispy, then leave aside for later.
Heat your claypot over medium-high heat, add oil and ginger. Let the ginger caramelise for about 30 seconds until fragrant. Add the mushrooms, 1 tsp Lee Kum Kee Light Soy Sauce and 1 tsp sugar into the wok. Stir fry until caramelised.
Next, add the chinese cabbage, Yensen’s Fried Tofu, wood ears and tied lily flowers, let it stir-fry for a few minutes.
Add Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Panda Brand Oyster Sauce, sugar and the fried dried bean threads. Stir everything together, add water. Cover the claypot, reduce the heat to medium and let it simmer.
Uncover the claypot and turn the heat back up to high. Add the mung bean noodles, which should soak up most of the liquid. Keep stirring until most of the liquid has evaporated. Serve with steamed rice!
Vegetables
Tempe Orek
To Make
Heat the pan, put 1 tbsp oil, sauté the tempeh for 2-3minutes until slightly golden brown colour then put aside.
Heat the pan, put 1 tbsp oil, add the shallot, garlic, chillies and bay leaf. Sauté for 2 minutes.
Put the tempeh back into the pan, season it with sugar, sweet soy sauce, water, salt and pepper to taste.
Stir in until the tempeh cooked and coated with the sauce.
Hakka Yong Tau Fu – Stuffed Bean Curd and Vegetables
To Make
Scrap Spanish markerel off the bone, finely chop till turn into paste. Mix fish paste with salt, white pepper, and sesame oil, and set aside.
To prepare the bean curd (hard tofu and fried soft tofu) for stuffing, make a cut lengthwise, with both ends still attached.
To prepare bitter melon for stuffing, cut around 2 cm wide and remove seeds
To prepare the chillies for stuffing, make a slit lengthwise and remove all membranes and seeds.
Stuff bean curd and vegetables with fish paste using a butter knife.
Heat a deep pan over medium heat, and pan fry stuffed bean curd and vegetables in batches, until golden and set aside.
Saute garlic with a little oil for 30 second in the same pan, before adding Lee Kum Kee chilli bean sauce.
Continue to saute for a minute, then add in oyster sauce, sugar, sesame oil, cooking wine, white pepper and stock. Simmer for 2 minutes and check for seasonings.
Arrange stuffed bean curd and vegetables neatly in the pan and simmer for 15 minutes with the lid on. Thicken the sauce with corn flour solution just before serving.
Sprinkle spring onions on top and serve with plenty of steamed rice!
Roast Pumpkin Bibimbap
To Make
Preheat oven to 180°C.
Mix maple syrup, salt, butter (or oil), garlic, 1 tbsp gochujang and 1 tsp of sesame oil together in a large bowl.
Add the pumpkin slices to bowl, coat well in sauce and lay the slices evenly on an oven tray.
Roast in the oven for 30-40 minutes, should be caramelised and soft
Mix the bibimbap sauce ingredients (soy sauce, sugar, vinegar, 1 tablespoon Gochujang and 1 teaspoon of sesame oil) in a clean bowl.
Spoon rice into serving bowls, top evenly with alternating side dishes and the roasted pumpkin slices, add fried egg on top, sprinkle with sesame seeds and serve with the bibimbap sauce.
Thai Crispy Garlic Chives Dumpling (Gui Chai Tod)
To Prepare
Place chopped garlic chives in a medium bowl with bicarbonate soda, salt, sugar & pepper and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-1.jpg
Add in oil and light soy sauce and mix well. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-2.jpg
In a sauce pan, add in the rice flour and tapioca flour together and mix in warm water to turn into a watery batter. Heat up while stirring the batter under medium heat.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-3.jpg
Once the batter starts to coagulate, add in the garlic chives mixture and mix well before removing from heat.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-4.jpg
Place the mixture into an oiled baking pan, compress and steam for 25-30 mins. Remove and let it cool.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-5.jpg
Meanwhile, for the dipping sauce, heat up all the ingredients in a small sauce pan. Let it come to a boil and simmer for 1 min. Set aside and let it cool.
To Make
Once cooled, cut into squares and coat with tapioca flour.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-6.jpg
Deep fry garlic chives squares for 3-4 mins on each side and strain away excess oil on a wire rack.https://asianinspirations.com.au/wp-content/uploads/2024/03/CGCD-8.jpg
Balinese Coconut Cucumber Salad (Urab Timun)
To Prepare
Place ¼ of fresh coconut flesh over stove with medium fire and gently roast it for 5-6 min turning all sides. Set aside to let it cool.https://asianinspirations.com.au/wp-content/uploads/2023/11/CCS-1.jpg
Grate with a fine grater.https://asianinspirations.com.au/wp-content/uploads/2023/11/CCS-2.jpg
Slice cucumber into half and slice thinly. Place them into a large mixing bowl.
Heat up wok with oil and fry chillies for 1 min and push them aside in the wok.
Toss in the shrimp paste cube and smash up with the back of the spatula until it get to grainy bits. Fry the chillies and shrimp paste together for 30 secs. Lift up and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/11/CCS-3.jpg
To Make
Place the grated coconut and the chillies and shrimp paste into the bowl with the cucumbers. Gently mix with hand and rub grated coconut onto cucumber slices.https://asianinspirations.com.au/wp-content/uploads/2023/11/CCS-4.jpg
Add in lime juice, salt, garlic chips, shallots chips and kaffir lime leaves and mix well into the cucumber.https://asianinspirations.com.au/wp-content/uploads/2023/11/CCS-6.jpg
Add half of the crushed roasted peanuts and sliced red chilli and mix together.
Plate it and garnish with balance of crushed peanuts.
Korean Garlic Chives Pancake (Buchujeon)
To Make
In a mixing bowl place flour and make a well in the centre. Pour in water and mix with a whisk until you get a watery batter.
Add in garlic chives, chopped onion and fish sauce. Mix till fully incorporated.https://asianinspirations.com.au/wp-content/uploads/2023/11/KP-1.jpg
Heat up a large frying pan with oil over medium heat. Once oil is hot pour the chives mixture into pan and spread it out to get a thin layer.https://asianinspirations.com.au/wp-content/uploads/2023/11/KP-2.jpg
Fry for 5-6 min or until the batter is set and not watery on surface. Flip over and fry the other side until golden brown. Add more oil if required for a crispier pancake.https://asianinspirations.com.au/wp-content/uploads/2023/11/KP-3.jpg
Mix all dipping sauce ingredients together, and enjoy pancakes with dipping sauce!
Balinese Coconut Vegetable Salad (Sayur Urab)
To Prep
In a small frying pan under low heat, toast desiccated coconut until it turns golden. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2023/09/SU-1.jpg
Blend all the sambal ingredients together until you get a fine paste. Sauté under medium heat until you get a firm paste. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2023/09/SU-2.jpg
To Make
Blend together shallot, half of the lemongrass, garlic and red chilli together.
Heat up frying pan with coconut oil and sauté together with the other half of lemongrass and kaffir lime leaves until you get a firm paste. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2023/09/SU-3.jpg
In a pot of boiling water, blanch string beans for 1.5 mins, remove and let them cool.https://asianinspirations.com.au/wp-content/uploads/2023/09/SU-4.jpg
Switch off heat and blanch spinach and bean sprouts for 30 seconds each with residual heat. Remove and drain all liquid.
Place all the vegetables in a mixing bowl. Place half of the sambal, lemongrass and chilli paste with toasted desiccated coconut, lime juice and salt over the vegetables and give it a good mix until all vegetables are well coated with the chilli paste and desiccated coconut.https://asianinspirations.com.au/wp-content/uploads/2023/09/SU-5.jpg
Vegetarian Pad Mee
To Make
Soak rice vermicelli for 20 mins. Drain and set aside.
Heat 2 tbsp cooking oil in a wok and pan fry tofu cubes until they are golden on all sides. Set aside.https://asianinspirations.com.au/wp-content/uploads/2023/08/PM-1.jpg
Using the same wok, add 2 tbsp oil and sauté minced garlic for 1 min. Add in cabbage, carrot and white parts of spring onions and cook for 3-4 mins.https://asianinspirations.com.au/wp-content/uploads/2023/08/PM-2.jpg Season with 1 tbsp of light soy sauce and stir for 1 min. Toss in soaked rice vermicelli and add in the sauce. Stir until noodles are well coated.https://asianinspirations.com.au/wp-content/uploads/2023/08/PM-3.jpg
Add in the tofu, green parts of spring onion and bean sprouts. Stir to mix.https://asianinspirations.com.au/wp-content/uploads/2023/08/PM-4.jpg
Serve hot with lime wedges, fresh bean sprouts and chilli flakes.
Biang Biang Noodles (Biangbiang Mian)
To Make
In a large mixing bowl, mix flour with salt. Stream in water slowly while using a pair of chopsticks bring flour together into a tough dough. Knead for 5 mins. Wrap up with clear wrap and let it rest for 20 mins.https://asianinspirations.com.au/wp-content/uploads/2023/08/BBN-1.jpg
Knead the dough again for 5-8 mins until the surface is smoother and wrap up to rest for another 20 mins.
Prepare a large plate and brush with cooking oil. Roll dough into a long log and cut into 16 equal portions.https://asianinspirations.com.au/wp-content/uploads/2023/08/BBN-2.jpg
Roll them into smaller logs and brush with more cooking oil all around. Cover and let them rest for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2023/08/BBN-3.jpg
Take one portion out and roll into a rectangular strip. Press the centre with a chopstick.https://asianinspirations.com.au/wp-content/uploads/2023/08/BBN-6.jpg
Pick up both ends and smash onto the surface of the silicon mat while stretching during the smashing process.https://asianinspirations.com.au/wp-content/uploads/2023/08/BBN-7.jpg
Separate the noodles along the chopstick line. Set aside on a large tray and repeat the process with the rest of the logs.https://asianinspirations.com.au/wp-content/uploads/2023/08/BBN-8.jpg
In a medium sauce pan, boil enough water to blanch the bok choy. Set aside. Continue to cook noodles in the boiling water. Cooked noodles will float to the surface. Drain and place into plate.https://asianinspirations.com.au/wp-content/uploads/2023/08/BBN-9.jpg
Mix light soy sauce and black rice vinegar in a small bowl and set aside.
Place minced garlic, chilli powder and chopped spring onions onto noodles. Heat up cooking oil in a small sauce pan. Once smoke rises, pour oil over noodles.
Mix in light soy sauce and black vinegar into noodles and stir them to combine.
Divide noodles into 2 plates and garnish with blanched bok choy and more chopped spring onions.
Sweet and Sour Tofu
To Prepare Sweet & Sour Tofu
Rinse tofu block and let it sit on kitchen towel to absorb all the water or moisture for about 10-15 mins.
Cut into 1 cm cubes in. Spread them out onto a tray and sprinkle with salt and let it marinade for 10 mins. Sprinkle corn flour over and mix them up to coat.https://asianinspirations.com.au/wp-content/uploads/2023/08/SST-1.jpg
Heat up frying pan on medium heat with 2 tbsp of oil and pan fry tofu cubes (about 10 mins) turning all sides until golden and crispy. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/08/SST-2.jpg
Using the same frying pan with remaining oil, sauté the ginger and garlic for 1 min.
Mix all of the sweet and sour sauce ingredients together, then pour over and stir till bubbling.https://asianinspirations.com.au/wp-content/uploads/2023/08/SST-3-3.jpg
Toss in the onion, capsicums, pineapple and fried tofu pieces and stir to coat with sauce. Serve hot.https://asianinspirations.com.au/wp-content/uploads/2023/08/SST-5.jpg
Tofu with Stir-fried Kimchi and Pork Belly (Dubu Kimchi)
To Make
Pan fry pork belly slices in the frying pan over medium heat until the pork slices start to crisp. Drain off pork fat.
Add kimchi, sugar, soy sauce and sesame oil and cook 1 minute.
Cut tofu into 6cm*4cm*1cm thick slices. Dab excess water with kitchen towel. Add 2 tbsp oil into a heated pan and panfry half the tofu slices until golden.
Repeat with the rest of the tofu slices.
Place pork and kimchi in the middle of the plate and arrange tofu slices around it. Sprinkle with green onions and sesame seeds.