To Make
Mix flour, water and salt by hand or in a stand mixer with the dough hook. Knead until well combined and smooth. By hand it may take up to 10 minutes.
Divide dough into 8 equal portions, knead and shape into logs. Transfer to a plate and coat well in oil. Cover in glad wrap and let rest for 1 hour.
Heat up a wok or pot of water. While waiting, flatten the dough portions into rectangles with a rolling pin. When the water is boiling, quickly blanch the bok choy then drain and set aside.
For the dough, make an indent with a chopstick down the middle of the dough portions lengthwise. Gently hold both ends of the rectangle and pull until desired thickness is reached. Split the pulled dough in two long noodle strands.
Cook the noodles in the boiling water in two batches for 1 minute. While they are cooking, divide the soy sauce, black vinegar and bean sprouts into two bowls.
Once the noodles are cooked, drain and divide them into the bowls. Add the red pepper, garlic and green onion in a small pile on top of the noodles. Add the bok choy around the edges of the bowl.
In a saucepan, heat the rest of the vegetable oil over high heat until smoking. Carefully pour the oil into the bowls and over the noodles and ingredients so that they sizzle. Stir to coat the noodles evenly and enjoy with a sprinkle of sesame seeds.
Vegetables
Stir-Fried Eggplant, Potato and Capsicum (Di San Xian)
To Make
Cut eggplants into chunks and soak with cold water for 10 mins. Place a plate on top while soaking as eggplants tend to float. Drain and dry eggplants with a paper towel.https://asianinspirations.com.au/wp-content/uploads/2023/02/R03071-Stir-Fried-Eggplant-Potato-and-Green-Capsicum-1.jpg
Next, sprinkle cornflour over eggplants and mix until well coated.
Heat up a frying pan with 2-3 tbsp of oil, and fry the potato chunks until all sides are brown. Remove from oil and place into a big plate without overlapping, set aside. https://asianinspirations.com.au/wp-content/uploads/2023/02/R03071-Stir-Fried-Eggplant-Potato-and-Green-Capsicum-2.jpg
Fry coated eggplants until all sides are slightly brown. Remove from oil and transfer to a dish with potatoes in a single layer. https://asianinspirations.com.au/wp-content/uploads/2023/02/R03071-Stir-Fried-Eggplant-Potato-and-Green-Capsicum-3.jpg
Remove excess oil leaving about 1 tbsp of oil in the frying pan, then sauté the minced garlic until fragrant. Toss in the green capsicum and stir for 20 secs.
Pour in the sauce and add in potatoes and eggplants and stir until well mixed. Transfer onto a plate and sprinkle with chopped spring onions. https://asianinspirations.com.au/wp-content/uploads/2023/02/R03071-Stir-Fried-Eggplant-Potato-and-Green-Capsicum-4.jpg
Summer Soba Noodle Salad
To Make
Make the dressing by combining lime juice, oil, honey, salt, and ginger. Mix well and set aside.
Toast peanuts in a hot oven at 180°C until golden (around 5-10 mins, depending on your oven).
Chop the carrot into thin strips (or grate) and trim the ends off the snow peas.
Cook the edamame beans in a pot of water until soft. Remove from the heat and add snow peas to the same pot of water to lightly blanch. Drain.
Cook soba noodles according to packet instructions. Drain and rinse in cold water.
Combine noodles, snow peas, carrot, and edamame in a bowl and pour over the dressing. Mix well and sprinkle over toasted peanuts before serving. (Note – I decorated with rice balls using leftover sushi rice as little tiger faces).
Crispy Shredded Potato Pancake
To Make
Prepare dipping sauce, mix all dipping sauce ingredients together and let it sit for an hour.
Prepare potato mixture, mix all main ingredients together.https://asianinspirations.com.au/wp-content/uploads/2022/11/PPC-1-Final.jpg
Heat up medium frying pan brushed with some oil. Scoop a soup spoon full of shredded potato mixture and spread out onto frying pan. Flatten with the back of a spoon and cook on medium heat till crispy and with light browning. Turn the potato pancake over and cook the other side.https://asianinspirations.com.au/wp-content/uploads/2022/11/PPC-2-Final.jpg
Cut into 6 and serve warm with dipping sauce.https://asianinspirations.com.au/wp-content/uploads/2022/11/PPC-6-Final.jpg
Kimchi Rice Rolls (Kimchi Ssambap)
To Make Mushroom Fried Rice
Heat a frying pan with oil on medium heat and sauté garlic for 30 secs. Toss in the carrot and mushrooms. Fry for 2-3 mins.
Add in rice and fry for 3-4 mins. Seasons with light soy sauce, and sesame seed oil.
Sprinkle spring onion and toasted seaweed and stir to mix. Dish up and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03011-Kimchi-Ssambap-Kimchi-Rice-Rolls1.jpg
To Make Tofu & Kimchi Fried Rice
Heat a frying pan with 1 tbsp oil on medium heat and fry the tofu until brown. Set aside.
In the same pan, heat up 1 tbsp oil and sauté onion for 2 mins. Add in the rice, stir and add in chopped kimchi. Fry for 3-4 mins. Add in the tofu and season with light soy sauce, and sesame seed oil.
Sprinkle spring onion and fry for a min. Dish up and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03011-Kimchi-Ssambap-Kimchi-Rice-Rolls2.jpg
To Make Beef with Sesame Seeds Fried Rice
Heat frying pan with 1tbsp oil on medium heat and and sauté onion for 2-3 mins. Toss in the capsicum and carrot and continue to fry for 2-3 mins.
Add in the ground beef and fry for 4-5 mins, add in the rice, stir to mix well.
Seasons with light soy sauce, and sesame seed oil. Add salt and pepper to taste and sprinkle with sesame seeds. Dish up and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03011-Kimchi-Ssambap-Kimchi-Rice-Rolls6.jpg
To Assemble
Place 2 dinner spoons rice onto cling wrap to make small roll by compacting them with your palms. Make sure the rice rolls fit the size of your kimchi/blanced napa cabbage.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03011-Kimchi-Ssambap-Kimchi-Rice-Rolls3.jpg
Remove excess liquid from whole leaf kimchi and lay on a flat surface. Place rice roll at the end of the stem.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03011-Kimchi-Ssambap-Kimchi-Rice-Rolls4.jpg
Next, roll up the rice in the kimchi leaf and fold in the sides as you roll.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03011-Kimchi-Ssambap-Kimchi-Rice-Rolls5.jpg
Complete the rest of the rice cabbage rolls and serve immediately.
Curry Yaki Udon with Vegetables
To Make
Cook Hakubaku Organic Udon Noodles by following the instructions on the package.
Mix Golden Curry Mix with 150ml hot water in a bowl to make a curry sauce, then set aside.
Heat oil in a frying pan over medium heat, stir fry noodles, cabbage, carrot, zucchini, onion, tofu and curry sauce, mix well and cook through.
Season with soy sauce, and serve with Japanese pickled vegetables.
Korean Sweet Sauce Crispy Mushrooms (Beoseot Gangjeong)
To Prepare Crispy Mushrooms
In a sauce pan, heat up light soy sauce, gochujang, rice vinegar, rice syrup and mirin till it bubbles. Let it simmer till it thickens on low fire for 4-5 mins. Remove from stove and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/06/R02980-Korean-Fried-Mushroom-2.jpg
Dry the soaked mushrooms with paper towels.https://asianinspirations.com.au/wp-content/uploads/2022/06/KCM-3.jpg
Coat mushrooms with potato flour.https://asianinspirations.com.au/wp-content/uploads/2022/06/KCM-4.jpg
Heat about ½” of oil in a medium pot till it r eaches 160C. Fry coated mushrooms till light brown in small batches.Scoop up and set them on a plate lined with paper towel.https://asianinspirations.com.au/wp-content/uploads/2022/06/KCM-5.jpg
Reheat the oil to 160C and fry the mushrooms again till golden brown about 2 mins. Scoop up and let them cool on paper towels lined plate.
Reheat the sweet sauce and toss in the capsicum and stir for a min.https://asianinspirations.com.au/wp-content/uploads/2022/06/KCM-8.jpg
Add in the fried mushrooms and stir till all are well coated with sauce.https://asianinspirations.com.au/wp-content/uploads/2022/06/KCM-10.jpg
Serve with some toasted sesame seeds.
Pad See Ew
To Cook
Marinade sliced beef with some oil and light soy sauce. Set aside.https://asianinspirations.com.au/wp-content/uploads/2022/06/PSE-4.jpg
Mix all the ingredients for the seasoning sauce and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/06/PSE-7.jpg
Heat up frying pan with some oil under medium heat. Fry beef slices quickly till about 80% cook, set aside.https://asianinspirations.com.au/wp-content/uploads/2022/06/PSE-9.jpg
Using the same frying pan, clean with a kitchen towel and heat up some oil. Sauté minced garlic for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2022/06/PSE-11.jpg
Crack in an egg, spread it out and let it cook for about 20 secs, stir for a few secs. Toss in the the Chinese broccoli. Stir for 1 min.https://asianinspirations.com.au/wp-content/uploads/2022/06/PSE-13.jpg
Toss in the flat rice noodles. Stir for 1 min. Season with 2tbsp seasoning sauce and continue to stir till noodles are coated with sauce.https://asianinspirations.com.au/wp-content/uploads/2022/06/PSE-15.jpg
Spread noodles out on the frying pan and let them sizzle for 1-1.5 mins till you get a little charring. Toss in the beef slices but not the juices.https://asianinspirations.com.au/wp-content/uploads/2022/06/PSE-16.jpg
Add in sugar and pepper. Stir till all are well mixed.https://asianinspirations.com.au/wp-content/uploads/2022/06/PSE-18.jpg
Dish up and serve.
Toasted Stuffed Tau Pok with Sweet & Tangy Peanut Sauce
To Stuffed Tau Pok
Heat up water in a saucepan and once water boiled, switch off fire and blanch bean sprout for 3 secs.https://asianinspirations.com.au/wp-content/uploads/2022/06/TP-2.jpg
Place blanched bean sprouts on kitchen towel to absorb excess liquid. Set aside.https://asianinspirations.com.au/wp-content/uploads/2022/06/TP-3.jpg
Mix all the peanut sauce ingredients together in a mixing bowl adding peanuts and sesame seeds last.https://asianinspirations.com.au/wp-content/uploads/2022/06/TP-7.jpg
Use a sharp paring knife and slit tau pok making a pocket. Stuff julienne cucumber and blanched bean sprouts into the tau pok.https://asianinspirations.com.au/wp-content/uploads/2022/06/TP-9.jpg
Place a toasting wire onto stove. Place 3 at a time of the stuffed tau pok onto toasting wire and gently toast tau pok till they are slightly charred.https://asianinspirations.com.au/wp-content/uploads/2022/06/TP-12.jpg
Serve with sweet and tangy peanut sauce.https://asianinspirations.com.au/wp-content/uploads/2022/06/TP-13.jpg
Taiwanese Hakka Style Dough Dumplings (Zongzi)
To Prepare Filling
Heat frying pan or wok with 3 tbsp oil and fry shallot till fragrant. Dish up and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka2-scaled.jpg
Put another 2 tbsp oil and fry the soaked dried shrimps till golden and fragrant.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka4-scaled.jpg
Push the dried shrimps to the side of the pan and toss in minced pork. Fry till minced pork is dry and add in the chopped shitake mushroom and toss in the radish. Continue to fry till fragrant.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka5-scaled.jpg
Add in all the seasonings and add in the cornstarch slurry. Fry the mixture till all the liquid is absorbed and toss in the fried shallots. Mix well.
https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka15-scaled.jpg
Dish up and let it cold down. Divide into 16 portions (40g) and roll into balls with the help of cling wrap and freeze for 2 hours or prepare the day before.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka26-scaled.jpg
To Prepare Dough
Put 300ml water in a sauce pan together with salt and sugar and let it boil.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka18-scaled.jpg
Place flours into a big mixing bowl and create a hole in the centre.
Pour in oil and boiling water and mix flours with a spatula by bringing flour into the centre. Pour more of boiling water and stir till combine.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka21-scaled.jpg
Slowly pour in the room temperature water and bring the mixture into a dough. Knead till dough is smooth and divide into 16 portions (83g).https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka27-scaled.jpg
Roll dough out with the sides thinner than the centre. Place a ball of the filling into the centre of the flatten dough and slowly bring the sides together and mould into a ball and shape it into an oval shape.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka30-scaled.jpg
To Assemble and Cook
Take one or two of bamboo leaf (depending on size) and fold into a cone. Oil the leaf with enough oil.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka35-scaled.jpg
Place filled dough ball into the cone and fold the top over with your thumb and the other fingers pressing the sides down. Fold along the corner and press together and fold down to seal.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka38-scaled.jpg
Use a twine or saltwater grass to make 2 round and tie the completed dumpling. Do not tie too tight as dough will expand during steaming.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka44-scaled.jpg
Heat wok or big stock pot with enough water with a trivet and steam wrapped dumplings for 30 mins. Open up at 15 mins mark to release some steam.https://asianinspirations.com.au/wp-content/uploads/2022/06/Zhang-Hakka46-scaled.jpg
Malaysian Char Kway Teow
To Cook
Heat 2 tbsp of the vegetable oil in a wok over high heat, add the garlic, lap cheong and stir-fry for a minute.
Then add prawns and stir-fry for a further minute until cooked.
Add rice noodles, season with light soy sauce, dark soy caramel and white pepper, and stir-fry to make sure all noodles are charred and well coated in the sauce.
Push the rice noodles aside and make a clear space in the wok, then add the remaining tablespoon of oil and crack the egg into the oil. Stir and break up the egg with the spatula, then quickly cover it up with noodles and let it cook for 10-15 secs before you start stir-frying again.
Add bean sprouts and garlic chives, turn the heat off, give everything in the wok a toss to combine, then tip out onto a serving plate. Serve this Malaysian Char Kway Teow immediately.
Notes
Dark cooking caramel, also known as dark soy caramel, is different from dark soy sauce or kecap manis. It has a thick molasses consistency and a salty flavour. It can be found in many major supermarkets and Asian grocers.
Soba Noodle Sushi Roll
To Make
Cook noodles according to the package directions, drain twice in cold water to remove any starch and pat dry with a paper towel.
Prepare the filling ingredients.
Add the noodles into a mixing bowl, drizzle with sushi seasonings and toss to combine.
Place nori shiny side down in the bamboo rolling mat. Spread soba noodles evenly over the nori, leaving the top uncovered. Add the filling ingredients and wasabi (if desired) to your roll on top of the noodles. Lift the front of the bamboo mat and begin to roll the sheet tightly. Apply gentle pressure to join the edges of the nori.
Using a wet sharp knife, cut the roll into 8 pieces, wiping the knife after each cut for better results. Repeat with the remaining ingredients. Serve right away and enjoy!