To Begin
Place short grain rice and sweet rice with 1½ cups water into a rice cooker. Cook.
If using frozen Chinese crullers, refry until crispy.
Line a sushi rolling mat with cling wrap and spread ½ of the rice across the mat into a thin layer. Top with a piece of fried Chinese cruller in the middle and sprinkle ½ the pork floss and ½ the zhacai.
Roll the rice using the sushi mat to cover the filling, squeezing the mat to ensure the roll is compact. Repeat with remaining ingredients.
Cut into half if desired and serve.
Vegetables
Bean Sprouts with Salted Fish
To Cook
Heat oil in a pan or wok and sauté garlic until fragrant. Add salted fish pieces and fry until aromatic.
Toss in bean sprouts and add soy sauce, oyster sauce and spring onions. Stir fry for 1 min and serve hot.
Fragrant Preserved Mustard
To Cook
Heat cooking oil on low, sauté garlic, ginger and shallots until aromatic.
Add preserved Chinese mustard and stir fry until aromatic.
Add in the Seasonings and mix well.
Dish out, let cool and store in an airtight container.
Northern Vietnam Spring Rolls (Nem Ran)
To Prep
Combine all the ingredients for the dipping sauce and mix until the sugar has dissolved.
Set it aside for serving later.
To Cook
Combine the minced pork and shrimp in a mixing bowl.
Season with salt, pepper and sugar before adding the shallots and garlic.
Next, add the shredded vegetables, mushrooms, and glass noodles and mix well.
Mix in the egg white and let the spring roll filling sit for 10 mins.
Soften the rice paper wrapper with a damp cloth. Then, scoop a spoonful of the filling on one edge of the rice paper wrapper.
Roll up the wrapper like you would roll a burrito but with the ends of the wrapper tucked in.
Heat up some oil in a pan over medium heat. Fry the spring rolls until they are golden brown.
Remove the excess oil from the cooked spring rolls using a paper towel.
Serve the spring tolls hot with the dipping sauce.
Fish, Prawns and Zucchini Pan-fried in Egg Batter (Modeumjean)
To Cook
Prepare all the ingredients.
Sprinkle salt on both sides of the zucchini slices and leave to the side for 20 mins. Dry the slices after.
Sprinkle salt and pepper on both sides of the shrimp and leave to the side for 15 mins. Do the same for the fish fillet slices.
Dip the zucchini slices, shrimp and fish in flour to prepare.
Heat a skillet with 1 tbsp of oil at low-medium heat. Dip each piece in the beaten egg before and place in the skillet.
Pan fry for 1-2 mins on each side. It is ready when it is slightly golden in colour.
Repeat for all the ingredients, adding oil as needed.
Combine the soy sauce, rice vinegar and pepper to taste.
Serve warm with the combined sauce.
Sencha Daifuku
To Prep
Steep 3 tea bags in 150ml hot water for 4 mins. Remove bags and allow tea to cool completely.
On a baking tray, sprinkle potato starch liberally. Set aside.
On a 10cm piece of cling wrap, place 3 tsp red bean paste and slightly flatten. Place a strawberry on the paste and using the cling wrap, gently move the paste to wrap around the fruit. Unwrap and set aside. Repeat with remaining strawberries and red bean paste.
To Cook
In a medium-sized, microwaveable bowl, mix glutinous rice flour, 80ml of sencha tea and sugar until well combined.
Cover the bowl with cling wrap, leaving a small gap on the side to allow steam to escape. Microwave for 2 mins.
Carefully fold over cling wrap and with a wooden spoon or silicone spatula, quickly stir the dough to loosen. Cover the bowl again and microwave for 1 min.
Tip hot dough onto the tray with potato starch. Gently roll the mochi dough over to cover entire surface with starch. Cut dough into 3 equal portions.
Cover hands liberally with starch, then flatten 1 piece of mochi dough to approximately 6 cm across. Place dough on one palm and brush off excess starch on the top surface. Place red bean coated strawberry on the dough. Pinch opposite sides of the dough to seal in the red bean and strawberry. Roll in between your palms to form a ball and place mochi on the starched tray.
Repeat with remaining ingredients.
Once completed, brush off access starch on the surface and place mochi on a serving dish. Serve with a cup of Japanese tea.
Siu Mai
To Prep
In a large bowl, combine the pork and prawns with the Shaoxing wine, soy sauce, sesame oil and salt and pepper.
Place a teaspoon of the filling in to the centre of one of the wrappers and then bring in the sides and gently squeeze to set the shape.
To ensure that the siu mai stands, make sure that the bottom is relatively flat.
If desired, place some of the fish roe on to the top of the siu mai.
Repeat this process until there is no more filling left.
To Cook
Set up a steamer with enough water to cook all of the siu mai and line with baking paper to stop it from sticking to the steamer.
Steam the siu mai in batches for at least 8 minutes or until they are cooked through and then serve!
Lotus Root (Renkon) Chips
To Prep
Fill a large mixing bowl with water and stir in rice wine vinegar. Add sliced lotus root and soak for 10-15 mins.
To Cook
Drain sliced lotus root, rinse well, then pat dry thoroughly with paper towel.
In a large pot or wok, heat oil over medium-high heat to 170°C.
Deep fry lotus root slices in batches until crispy and golden brown.
Transfer to a plate lined with paper towel to drain excess oil. Season with salt and nori. Serve immediately.
Chrysanthemum Garland Soup (Canh Tan O)
To Prep
Place chicken carcasses in a large pot. Fill with water and bring to a boil over high heat. Boil for 1 hr, regularly removing scum and fat from the surface.
Meanwhile, combine pork mince, shallot, fish sauce, salt, pepper, chicken powder and sugar in a large bowl. Set aside to marinate for at least 30 mins.
From marinated mince, roll small, bite-sized meatballs and set aside.
Once broth has boiled for 1 hr, remove chicken bones. Reduce heat to medium-low and season with sugar and salt to taste.
Add in meatballs and cook for 5-10 mins or until cooked. Turn off heat and add in chrysanthemum garland, allowing to wilt slightly. Serve immediately.
Jack-O-Lantern Onigiri
To Prep
Add sushi rice, water, turmeric powder, hot chilli powder and salt in a rice cooker, and cook according to manufacturer’s instructions. Once rice has cooked, allow to cool completely.
Oil hands, then form 2-3 tbsp of rice into a round shape and fill centre with mashed pumpkin.
Using scissors or a knife, carefully cut out facial features out of nori sheet. Place onto rice ball.
Cut ends of spring onion and attach to top of Jack-O-Lantern Onigiri.
Serve on a plate with coriander and steamed pumpkin.
Thai Banana Blossom Salad
To Prep
Place dried shrimp in a food processor and process until fine. Transfer to a small bowl and combine with tamarind paste, palm sugar, lime juice, fish sauce, chilli paste and coconut cream. Cover in cling film and set aside.
Fill a large bowl with water, add lemon juice and salt, and mix to combine.
To prepare banana blossoms, start by removing purple outer petals and flowers. Reserve a few purple petals for garnish.
Cut banana blossom in half, remove core and thinly slice pale inner petals. Place sliced banana blossom in lemon water to prevent browning.
To Cook
In a large mixing bowl, add prawns, spring onions, toasted coconut and coriander. Drain sliced banana blossom and place in the bowl. Add dressing and toss gently to combine.
Serve in banana blossom petals, and garnish with fried shallots, coriander and chilli.
Malaysian Fried Rice Cake (Char Koay Kak)
To Cook
In a large non-stick pan, heat up 1 tbsp of oil and pan-fry the rice cake cubes until the sides are a light brown colour.
Remove the rice cakes and set them aside.
Add another 3 tbsp of oil in to the pan and saute the garlic and pickled radish until fragrant before adding in the chilli paste.
Return the rice cake cubes back in to the pan and then add the dark soy sauce and stir.
Season the rice cubes with salt and pepper to taste before making an empty space in the centre of the pan and pouring in the eggs.
Toss the rice cake cubes in the egg to coat them.
Finally, add the bean sprouts and chives and stir fry for another minute before removing from the pan and serving.