Discover the authentic in Asian cuisine food
To Prep
Marinate beef steak in oil, lemongrass, curry paste, and a pinch of pepper and salt.
Set aside to marinate for 30 mins.
To Cook
Heat a pan over medium high heat. Sear beef steak to medium rare or according to your preference. Put it aside.
Mix sugar, lime juice, fish sauce and chillies in a large bowl.
Add the thinly sliced beef into the bowl and mix with other salad ingredients and dressing.
Season to your personal preference. Serve immediately.
To Cook
Mix juice, sugar and lime zest in a bowl. Finely chop root and stem of coriander, and roughly chop the leaves. Add kaffir lime leaves, cucumber and coriander to lime juice mix. Set aside.
Heat up coconut milk and lemongrass in a wok and bring to a boil over medium-high heat. Add the fish fillets, cover the lid and lower the heat to simmer. Allow it to cook for 10 mins or until cooked through.
Remove fish from wok and dispose lemongrass. Mix curry paste and fish sauce with coconut milk and cook for 1-2 mins.
Serve curry sauce in the base of serving bowls, top fish with cucumber mixture and embellish with fresh ginger.
For Soup Base
Soak the kombu sheet in water overnight or for as long as possible before starting to cook to make the dashi.
In a medium saucepan, add the soaked kombu and water and slowly bring to a boil.
Remove the kombu when the dashi has almost begun to boil, reduce the dashi to a simmer and then add the bonito flakes.
Continue to cook for another 10 mins before straining out the bonito flakes.
Return the dashi to the saucepan and add the remainder of the base ingredients. Return the dashi to a simmer before removing it from the heat.
For The Toppings
In boiling water, cook the soba noodles according to the package instructions.
When the noodles have cooked, drain them and rinse them under cold water.
After this, re-hydrate the dried wakame seaweed, slice the green onions and then slice the fish cakes.
To Serve
Place a serving of the soba noodles in to a bowl before pouring over the hot soup and then topping with the fish cakes, seaweed, green onions and Japanese seven spice.
To Prep
In a bowl, mix the fish fillets with the cooking wine, set aside.
To Cook
Heat some oil in a wok, add in the minced meat and stir fry until the meat changes colour.
Add in the preserved mustard and stir for another 1-2 mins until the meat is cooked. Turn off the heat and set aside.
Prepare a steamer with boiling water. Arrange the fish fillets onto a serving plate, top with the meat mixture. Place the plate of fish in the steamer and steam on medium high heat for 3-5 mins or until the fish is cooked.
Remove from heat and garnish with coriander. Serve immediately.
To Prep
Place the chives in a large bowl and mix in the fish sauce with hand, ensuring the sauce is well spread. Turn over every 5 mins for a 30 mins period.
To Cook
In a small pan, combine the flour with water and heat on medium, stirring continuously with a wooden spoon.
When it starts bubbling, add in the sugar and stir for 1 min. Remove from heat and let cool.
To Make Kimchi
Strain the chives with a strainer, capturing the sauce in a large bowl.
Mix in the flour mixture and hot pepper flakes with a wooden spoon until well combined.
Mix in the onion and chives gently, and sprinkle in the sesame seeds.
Serve immediately. Alternatively, keep in an airtight container at room temperature for 2 days to ferment, then place in the fridge.
To Prep
Combine all dipping sauce ingredients in a bowl. Mix well and set aside.
With a blender, blend mung beans in batches with water.
Season bean sprouts with ⅓ of the garlic, salt and ½ of sesame oil.
Season the meats with salt, pepper and the remaining garlic and sesame oil.
Add bean sprouts and meats to the mung bean mixture, then add in kimchi, spring onions, vegetables, rice flour and egg. Season with salt.
To Cook
Add oil to a heated fry pan and ladle in some mung bean mixture. Let the batter fry gently and shape the batter into a nice round circle using your spatula. Place a few slices of red pepper on top of the pancake.
Flip over the pancake and let it fry gently on the other side. When done, place on a paper towel to drain the oil. Repeat with remaining mixture.
Serve with dipping sauce.
To Cook
In a pot, bring dashi stock, soy sauce and salt to boil. Then add in the julienned carrots, sliced shitake mushrooms and cook until vegetables are soft.
Add in the cooked rice and stir thoroughly to make sure there are no lumps of rice. Allow it to boil, and then turn heat down to medium small to simmer.
Add the beaten egg and spread it evenly on the surface of the pot and then place lid on to cook for another 30 seconds.
Remove from heat and top with chopped spring onions.
To Cook
Heat oil in a wok or large pan over medium high heat. Add garlic and sauté until fragrant. Toss in rehydrated shiitake mushrooms and stir fry for 1-2 mins until aromatic. Add oyster sauce, soy sauce, salt, sugar and pepper. Continue to stir fry until seasonings are infused into the mushrooms.
Pour in 1½ cups mushroom water and bring to a boil. Then, turn down to low heat and gently simmer for 15 mins, covered. Stir occasionally.
Add in remaining 1 cup mushroom water and put in broccoli and carrots. Mix well and cook over medium high heat for 3-4 mins, covered. Stir occasionally to ensure the vegetables are cooked in the liquid. Run a taste test and add more soy sauce if needed.
Pour in corn starch mixture and stir to thicken the sauce.
Transfer to serving plate and serve with steamed rice.
To Begin
Lightly coat tofu strips with oyster sauce. Soak rice paper wraps in cool water for 10 secs, and then lay out onto damp tea towels.
Gather a small handful of noodles and place on a rice paper wrap. Then place 2 pieces of tofu, some carrots, capsicum, spring onions, a mint leaf and a small handful of lettuce on top of the noodles. Wrap up the rice paper roll as directed on packaging instructions. Repeat for each roll.
Serve with Hoisin sauce topped with crushed peanuts.
To Prep
In a bowl, mix shredded wombok with 1 tsp salt and set aside at room temperature for 10 mins. Squeeze off excess water.
Mince pork belly pieces in a food processor until fine. Add wombok, mushrooms, spring onions and garlic, then pulse until just combined.
Transfer to a bowl. Mix in 2 tsp salt, cornflour, Shaoxing wine, sesame oil, oil, sugar and white pepper. Set aside, covered, in the refrigerator.
To prepare the dough, combine flour, cornflour, salt, sugar, baking powder and yeast in a mixing bowl. Pour in half the warm milk and stir to combine with a spatula. Add the remaining half of the warm milk and stir until well mixed.
Knead until a rough dough is formed. Lightly dust your worktop with flour and place the dough on top. Knead until a smooth dough is formed. Shape into a ball. Lightly grease a bowl with oil and place in the dough. Cover with cling wrap and allow to sit for 30 mins.
Lightly flour your worktop again and place the dough on top. Cut the dough into 4 equal portions. Roll each portion into long logs and cut each log into 6 equal pieces. Roll each piece of dough into a ball and flatten it with your palm. Roll with a rolling pin until 9cm in diameter. Scoop roughly 1 tbsp pork mixture on the middle of the dough and fold the dough wrapper into half, pleating and pinching at the top until completely sealed. Place formed dumpling on lightly greased baking tray and cover loosely with cling wrap. Repeat with remaining dough and pork mixture. Allow dumplings to rest for 10 mins.
To Cook
In a non-stick pan, heat 1 tsp oil over medium-high heat.
Working in batches if needed, carefully place dumplings into the pan and pan fry them until lightly golden brown on the bottom.
Pour in ¼ cup of water into the pan and cover. Cook until the water has evaporated entirely. Turn off the heat and leave to continue cooking for another 40 secs. Transfer dumplings to a serving plate and serve immediately.
To Begin
Put in coriander roots, shallots and whole black peppercorns into pork stock and bring to a boil. Then, allow to simmer for 30 mins.
Meanwhile, bring a pot of water (around 2l) to boil. While waiting, heat a pan or saucepot with oil over medium high flame. Fry the wonton wrappers until lightly browned and crisp. Set aside.
Cook pork balls in boiling water for 3-4 mins until cooked. Drain and set aside. Repeat with fish balls and minced pork. In the same boiling water, cook your noodles. Drain and portion out into individual serving bowls. Top the noodles with equal servings of pork balls, fish balls and minced pork.
To prepare the tom yum soup by individual serving, place all condiments into a bowl. Stir to mix well. Ladle 1 cup of hot soup base and mix until well combined. Pour into one individual noodle bowl. Garnish with some coriander, spring onions, fried crushed garlic and wonton wrappers. Serve.
Repeat Step 4 with remaining individual noodle bowls.
To Begin
Cut pandan leaves into smaller pieces and blend them together with coconut milk until smooth. Pour liquid over strainer and press the mixture using a spoon or rubber spatula to squeeze out remaining liquid. You should have about 3 cups of pandan-coconut milk mixture. Add more coconut milk if you have less.
Place egg yolks, sugar, salt and corn starch into a bowl and whisk until smooth. Then, whisk in pandan-coconut milk mixture gradually, ensuring there are no lumps.
Pour the mixture into a saucepan and gently bring it to a low boil over medium heat, whisking throughout the process. The mixture will begin to thicken. Once you see this happening, remove the saucepan from the heat. Add in a few drops of green colouring according to your preferred green tone.
Allow to cool slightly before serving with Thai fried bread (pa thong ko), steamed bread or dinner rolls.
