To Cook
In a wok under high heat, heat oil and stir fry garlic and blanched vegetables for 1 min.
Add black fungus, fried bean curd and chicken stock and stir through vegetables. Add corn flour mixture.
Cook until sauce thickens to desired consistency. Serve with steamed rice.
Vegetables
Beef Chow Mein
To Prep
Combine cornflour and soy sauce in a small bowl. Add beef strips and coat in mixture. Set aside to marinate for 10 mins.
To Cook
To make the sauce, combine soy sauce, hoisin sauce, sugar and ground ginger.
Bring a pot of water to the boil. In batches, blanch broccoli florets for 60-90 secs, then remove from boiling water into an ice bath.
Strain in a sieve to remove excess water.
Heat oil in a wok or large pan over medium-high heat. When oil has come to temperature, add garlic and carrots, and stir-fry for 2 mins or until carrot has slightly softened. Add beef and stir-fry for 1 min or until nearly cooked to the desired doneness. Add in blanched broccoli, and then add in noodles. Stir through noodles with beef and vegetables, making sure evenly distribute the ingredients. Stir through sesame oil and serve.
Steamed Okra
To Cook
Bring water to a boil in a large pot. When the water is boiling, put in the okra for 1-2 mins. Drain the okra and place on a plate.
Combine half of the garlic with the sugar, fish sauce and lime juice in a small bowl.
Pour the sauce over the okra and garnish with the garlic and chilli.
Serve.
Seaweed Rice Rolls (Gimbap)
To Prep the Spinach
Combine the blanched spinach, 2 minced garlic cloves, ½ tsp salt, and 1 tbsp sesame oil in a bowl.
Mix well by hand and put it on a large platter with the sliced yellow pickled radish.
To Prep the Carrots
Combine the carrots with ¼ tsp salt. Mix well and let it rest for 5 to 10 minutes. Heat a pan and add a few drops of vegetable oil.
Squeeze out excess water from the carrots, then saute for about 1 minute. Put it on the platter next to the spinach.
To Prep the Eggs
Crack 3 eggs in a bowl and add ¼ tsp salt. Beat with fork and remove the stringy chalaza.
Drizzle a few drops of oil on a heated 25cm non-stick pan. Wipe off the excess with a paper towel so only a thin sheen of oil remains. Turn down the heat to low and pour the egg mixture into the pan. Spread it into a large circle so it fills the pan.
When the bottom of the egg is cooked, flip it over with a spatula. Remove from the heat and let it cook slowly in the hot pan for about 5 mins, keeping the egg as yellow as possible, and not brown.
Cut it into 2cm wide strips. Put it next to the spinach on the platter.
To Prep the Rice
Place freshly made rice in a large, shallow bowl. Gently mix in ½ tsp salt and 1 tbsp sesame oil with a rice scoop or a wooden spoon.
Let it stand until it’s no longer steaming.
Cover and set aside.
To Prep the Steaks
Trim the fat from the skirt steaks and slice into 1cm x 10cm strips. Put the strips into a bowl. Add 2 tsp soy sauce, 1 minced garlic clove, ¼ tsp ground black pepper, 3 tsp sugar, and ½
tbsp sesame oil.
Mix well by hand.
Set aside, and let them marinate for 30 mins
Heat up a pan over medium high heat and cook the marinated beef, stirring it with a wooden spoon until well cooked.
Set aside.
To roll the Gimbap
Place a sheet of gim on a bamboo mat with the shiny side down. Evenly spread about ¾ cup of cooked rice over it, leaving about 5cm uncovered on one side of the gim.
Place beef, carrot, yellow pickled radish strip, a few egg strips, and spinach in the centre of the rice.
Use both hands to roll the mat (along with gim and rice) over the fillings, so one edge of the rice and gim reaches the opposite edge. This centres the fillings in the roll, so they’ll be nicely in the middle when you slice it.
Grab the mat with both hands and press it tightly as you continue rolling the gimbap. Push out the mat as you roll, so it doesn’t get wrapped in the gimbap.
Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.
Repeat 4 more times with the remaining ingredients.
Put some sesame oil on the finished rolls and sprinkle some sesame seeds over the top. Cut each roll into 1cm bite size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting.
Put it on a plate and serve immediately or pack it in a lunchbox.
Drunken Thai Noodles (Pad Kee Mao)
To Prep
First, combine all the ingredients for the stir-fry sauce in a bow and set aside. This amount ingredients used is sufficient for 4 serves, extra sauce can be kept in the fridge for a month, and can be used for other stir fries.
Using a mortar and pestle, pound the garlic and chillis until you get a rough paste.
To Cook
In a wok or large pan, heat some vegetable oil over high heat. When the oil begins to smoke, add the pounded garlic and chillis. Fry until the garlic begins to brown.
Add your meat to the wok and stir fry until almost cooked. Then add your baby corn and asparagus.
When the vegetables are done, add your noodles, stir fry sauce and sugar. Using some wrist action, toss the noodles in the wok to evenly coat with the stir fry sauce.
Add the black soy sauce and toss again to mix. Mix the noodles around a few more times until the sauce is absorbed.
When the noodles are done, remove from the heat and quickly mix in the Thai basil to wilt them. Transfer to a serving plate and serve hot.
Korean Spicy Chewy Noodles (Jjolmyeon)
To Cook
Add all the sauce ingredients in a bowl and mix well. Set aside for later.
Blanch the soybean sprouts in boiling water for about a minute. Then drain into a colander and cool the soybean sprouts under running water. Let the soybean sprouts sit in the colander for a few minutes to allow any excess water to drain out.
Prepare noodles according to packet instructions. Once cooked, immediately drain into a colander and rinse under cold water. Drain any excess water from the noodles.
Portion noodles into individual bowls. Then stack on vegetables on top of the noodles.
Add 4-5 tablespoons of sauce (to your liking) to the noodles and sprinkle with some sesame seeds.
Add half an egg into each bowl of noodles and serve.
Spicy Salad with Fried Egg (Yum Khai-Dao)
To Cook
Heat the vegetable oil in a wok over medium high heat. When the oil turns hot, break 3 eggs into the wok. When the fried egg is 70% cooked, flip the eggs. By doing this, the fry eggs will become puffy and crispy.
After the eggs are cooked, remove and drain the excess oil using kitchen towels. Cut the fried eggs into bite-sized pieces after they cool down.
In a small mixing bowl, mix fish sauce, sugar, and lime juice until sugar is completely dissolved.
Use a pestle and mortar to grind the chillies. Transfer into the mixing bowl and mix well.
In another mixing bowl, add in the sliced tomato, spring onions, celeries and fried eggs.
Pour in the spicy salad dressing and mix well.
Transfer the salad onto a serving plate and garnish with coriander and sliced cucumbers.
Harusame Salad
To Prep
Prepare all the ingredients as specified in the ingredients list.
Follow the cooking instructions for the glass noodles.
Put the seaweed in water for 15 mins before squeezing and leaving to dry.
Sprinkle some salt over the cucumber and carrot, leaving the salt on for 5 mins before washing the salt off.
In a small bowl, combine the rice vinegar, soy sauce, sugar, sesame oil and plain oil. Add salt and pepper to taste.
Combine all the ingredients together and drizzle.
Mix the salad together and chill in the fridge for approximately 30 mins.
Miso Udon Noodle Soup (Miso Nikomi Udon)
To Cook
Season chicken slices with salt and set aside.
Boil water in a pot and dissolve the miso. Add additional amount of miso according to taste.
After boiling, add chicken, cabbage and carrot.
When ingredients soften, add udon and cook for another 4-5 min. Top with asparagus and garnish with spring onion. Serve hot.
Stir Fried Vegetarian Singaporean Noodles
To Cook
Coat the tofu with the seasonings and pan-fry until brown and chewy.
In a wok, heat oil over high heat and add in the snow peas, carrots, red capsicums and onions. Lower heat is needed, stir-fry 5 mins or until softened but not fully cooked.
Add in the garlic, ginger, curry powder and turmeric powder, combine and stir-fry for 1-2 mins.
Add in the noodles and toss to coat evenly. Stir-fry 2-5 mins or until noodles are heated through and all ingredients are evenly coated.
Add in tofu, green onions, bean shoots and soy sauce, toss for 1 min. Serve hot.
Three Friends Spring Onion Rolls (Tam Huu)
To Prep
Combine pork with marinade ingredients and mix well. Marinade at least 5 mins. Set aside
Combine prawn with marinade ingredients and mix well. Marinade at least 5 mins. Set aside.
Combine all dipping sauce ingredients and mix well. Set aside.
To Cook
In a frying pan, heat oil over medium high heat and stir-fry pork for 2 mins. Add the prawns and stir-fry until cooked through. Add black pepper and stir well before turning off the heat.
To Assemble
For each strand of spring onion leaf, place mint and coriander on the green edge. Top with a piece of pork and prawn, and a slice of chilli, wrap around the group of ingredients with the rest of the spring onions and tuck in the end section.
Place on serving plate and serve with dipping sauce.
Simmered Kabocha Squash
To Cook
To prepare the katsuo dashi, bring 2 cups water to boil. Add katsuobushi, stir through, and then turn off the heat. Set aside for 15 minutes. Strain the katsuo dashi and discard the katsuobashi. Set the katsuo dashi aside.
Cut the kabocha into half, remove the seeds and pith using a spoon. Then place it in a bowl and briefly cook it in the microwave on high for 2 minutes. Cut the kabocha into equal wedges lengthwise, and then cut them into 5cm pieces, leaving the skin on.
Place the equally sized kabocha pieces in a large wide pot, skin side down. Make sure that the pot will fit all of the kabocha pieces in one single layer.
In a bowl, add in the prepared dashi, sake and sugar. Mix well until sugar is dissolved, then pour into the large pot with kabocha pieces. Bring it to a boil and continue to cook on medium high heat. Add soy sauce and salt, and swirl the pot to mix the liquid well. Make sure that the liquid covers most of the kabocha, you may add a little more water if neccesary. Once the liquid is boiling, turn down to medium low heat to and allow to simmer. Cover with lid and cook for 15-20 minutes or until kabocha is cooked and tender.
Remove from the heat and let it cool for about 30 minutes. This dish may be served at room temperature.