Preparing the Noodles
Heat up some vegetable oil in a wok over low heat. Then add the chilli flakes, garlic, ginger and green onion. Stir fry until fragrant.
Increase the heat to medium and add the rest of the vegetables. Stir fry until the vegetables are soft.
Next add the seafood to the wok and mix well with the other ingredients and spices.
Add the soup ingredients to the wok and cover with a lid. Let the soup cook until the seafood is cooked through. Take care not to overcook the seafood; about 10 minutes of cooking should be enough.
Prepare the noodles according to package instructions while the soup is cooking.
When the noodles are done, portion them into individual bowls. Then add the soup and seafood and serve hot.
Vegetables
Ssamjang Dipping Paste
To Make
Mix all of the ingredients together until well combined.
If the mixture is too thick, add a small amount of water.
Honey Sriracha Barbecue Sauce
To Cook
Add the butter to a pan over a low heat to melt the butter.
Once the butter has melted, add the onions and saute until they become translucent.
Add the garlic and continue to saute till they become fragrant.
Add the remaining ingredients and whisk the mixture until has fully combined.
Simmer the sauce for 5 mins until it thickens.
Vegetarian Steamed Tofu with Black Bean Sauce
To Cook
Heat cooking oil in a pan, sir fry the garlic, ginger, soybean paste and fermented black beans until fragrant.
Add seasonings ingredients and bring to a boil.
Arrange sliced beancurd on a plate. Drizzle the prepared sauce over the bean curds.
Place plate in a steamer and steam over high heat for 7 minutes.
Remove and sprinkle with spring onions and chilli.
Thai Basil Minced Pork Stir-Fry (Pad Kra Pao)
To Cook
Cook rice in a rice cooker or over the stove according to packet instructions.
Meanwhile, heat a wok over medium heat, then fry eggs sunny side up. Remove and set aside.
In a pestle and mortar, grind the chillies and garlic.
Add them to the hot wok with more oil over a medium heat and saute until fragrant.
Add the minced meat and break them apart in to smaller granules.
Once the mince has cooked through, add the dark soy sauce, fish sauce, sugar and oyster sauce and mix.
If the mince gets too dry, add water if needed.
Once the sauce has been thoroughly combined, remove from the heat and add the basil leaves.
Serve with rice and a fried egg!
Korean Pickled Radish with Chilli
To Prep
Place the radish slices, onions and chillies loosely into a mason jar (or divide into a few smaller jars).
To Cook
In a saucepan, mix the Pickle ingredients, stirring until the sugar is dissolved. Heat on high and bring to boil, then remove from heat.
To Pickle
Immediately pour the mixture into the jar(s) and use a heavy spoon to sit on the vegetables to ensure they are fully submerged. Let cool to room temperature and cover to sit overnight.
Place the jars in the fridge and serve after 2-3 days, up to 6 mths.
Hakka Yong Tau Foo
To Make the Broth
Dry-fry the anchovies until dried, placed into a stock pouch.
Heat the water in a stock pot over medium-high heat. Add the soybeans and anchovies soup pouch and bring to boil for 30 mins or more. Add in the salt and sugar last.
To Prepare
Combine the stuffing ingredients, mix well and set aside.
Puffed tofu – Make a slit at the center of the puffed tofu with scissors.
Firm tofu – Scoop out a hole at the center of the tofu.
Chillies and okras – Make a slit from the top, stop at 2-3 cm from the end. Remove the seeds.
Eggplants – Slice in from the side to about ¾ of the way, allow the eggplant to open up like a shell.
Bitter melons – Remove the core and seeds.
With a spoon or butter knife, add the stuffing into the vegetables and spread them out to avoid falling out as they will shrink when cooked.
To Cook
In a frying pan, heat oil over medium-low heat. Pan-fry the stuffed firm tofu, meat facing down first, until browned on all sides and place them into the soup.
Pan-fry the remaining stuffed vegetables and puffed tofu covered until all sides are browned and meat are cooked.
Serve the stuffed vegetables and tofu with the soup.
Japanese Stew (Oden)
To Cook
Gently wipe the kombu with a damp cloth to remove any dirt.
Heat up the claypot over medium heat, add kombu, water and simmer them. Remove them before the water boil.
Add dried bonito flakes and simmer. Strain bonito flakes when they settle in the bottom of claypot.
Add all seasonings into the claypot.
Add all ingredients, except nerimono (long fish cake tubes with white ends) and enoki mushrooms, into the claypot and simmer covered for total 2-3 hrs.
Add the nerimono and cook for at least 30 mins over low heat.
Add the enoki mushrooms and cook for 1-2 mins. Serve with hot mustard.
Pan-fried Chicken Breast with Thai-style Noodles
To Cook
Mix the chicken breast in 2 tbsp of the oil, sliced garlic, chilli and lemongrass and marinate for 15 minutes.
Place 2 tbsp of the oil in to a pan and cook the chicken skin side down so that it becomes crispy. Once it has become crispy, sear the remaining sides of the chicken breast and then transfer into an oven for 10 minutes at 180℃.
Add the last of the oil in to the pan and fry the onions till they start to brown. Add the coconut milk to the pan and let the sauce reach a simmer.
Add the fish sauce, oyster sauce, tamarind and palm sugar. Stir and continue to simmer until the palm sugar has dissolved fully.
Remove the pan from the heat.
In a separate bowl, blanch the vermicelli noodles.
To serve, spoon the sauce mixture onto a plate, place the vermicelli noodles on top of the sauce, and finish with slices of the chicken. Garnish with basil and chillies.
Chinese Soup Dumplings (Xiao Long Bao)
For the Soup Jelly
Add the pork rinds to a pot of cold water and bring to the boil. Cook until rinds become slightly transparent. Remove and rinse.
Cut rinds into smaller strips and then add to a pot with the slices of ginger, spring onions, Shaoxing wine and enough water to cover.
Cook for about 90 minutes and set aside to cool. Transfer to a blender, then blend for 30 seconds.
Strain the mixture and pour into a container. Set aside.
For the Dumpling Fillings
Soak minced ginger with spring onions in 150ml water for 10 minutes.
Add a quarter of water to the meat a time and mix well.
Add the soy sauce, salt, oyster sauce, sesame oil and sugar. Mix well and set aside to marinate for 30 minutes.
Mince the soup jelly and mix it into the dumpling filling.
For the Dumpling Wrappers
Combine the flour and water in a mixing bowl and knead until the dough is smooth and elastic. Cover with a damp cloth and let rest for 20 minutes.
Add flour to the working surface and knead dough again for 5 minutes. Roll into a long cylinder.
Cut the roll into smaller sections and form balls of dough weighing 5g each. Roll each ball into a round wrapper about 6.5–7 cm in diameter.
To Make the Dumplings
Place a dumpling wrapper in the palm of your hand and add 1 tbsp of filling to the centre.
Pleat the edges of the wrapper by pinching and folding the dough around the filling. Continue pleating all the way around, then pinch the top to seal the dumpling.
To Cook
Put a perforated paper steamer liner over the bamboo steamer. Place it over a wok filled with water. Bring the water to a boil over high heat.
Once the water has boiled, place the dumplings in the steamer, leaving space between each one. Cover and steam for at least 8 minutes.
Serve with freshly julienned ginger and Chinese black vinegar.
Leafy Greens with Minced Meat, Preserved Radish and Mushroom
To Cook
In a pot of boiling water, add pinch of salt and drizzle some oil, blanch the cos lettuce for 1 min. Remove and drain well. Arrange on a serving plate.
Heat some oil in a wok, sauté the garlic until fragrant, then add in the minced pork and stir fry until cooked.
Add the chilli, mushroom and preserved radish, stir for 1-2 mins or until mushrooms are cooked. Do a taste test and add more salt if needed.
Pour the stir fried minced meat over the vegetable, serve.
Green Chicken Curry (Gang Kheaw Waan Gai)
To Cook
Heat oil over medium heat, add Valcom Green Curry Paste and stir-fry for 1 min or until oil appears.
Add half of Valcom Premium Coconut Milk and cook for 1 min, stirring frequently.
Add chicken and cook for 1 min, then add carrot and eggplant and cook for another 2 mins.
Pour in remaining Valcom Premium Coconut Milk, sugar and Squid Brand Fish Sauce and bring to boil for 3 mins.
Once boiled, add in sliced chillies and basil leaves, stir through.
Garnish with basil leaves and serve hot.