Discover the authentic in Asian cuisine food
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.
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.
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.
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.
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.
To Cook
In a rice cooker, add in rice, water, lemongrass, kaffir lime leaves and salt. Strain blue butterfly pea flowers, reserving the blue water. Add blue extract into the rice cooker and cook according to manufacturer’s instructions.
To make the sambal, blend the chillies together with sugar. Alternatively, use a mortar and pestle. Transfer into a small bowl. Season with salt and lime juice to taste. Cover and set aside.
For the fish and coconut floss, blend together the red onion and lemongrass into a fine paste. In a dry pan, add the onion and lemongrass paste with the mackerel and shredded coconut. Cook on medium heat until the mackerel dries and turns into a floss. Set aside.
In a large mixing bowl for the salad, combine the ingredients.
To assemble, line a plate with banana leaves. Place blue rice in the centre of the plate, and arrange sambal, fish and coconut floss, salad, fried chicken, fish sausage, prawn crackers and salted egg around. Serve immediately.
To Cook the Mushrooms
In a small pot, add mushrooms with the remaining mushroom ingredients and simmer for 30 mins until tender. Set aside.
To Make Soup
Add the dried anchovies stock/hot water and meatballs into pot and bring to boil. Lower the heat to simmer for 5 mins and keep the soup bubbling at low heat.
To Cook the Pork
Marinade the minced pork, pork livers and pork slices with the respective ingredients separately for 10 mins. Divide into 2 portions.
Ladle hot soup into each pork portions, set aside for 1-2 mins, then return them into hot soup pot through a slotted ladle and cook for a few secs. Use chopsticks to separate the minced pork into smaller pieces. Drain.
To Serve
In a serving bowl, add the sauce ingredients, noodles and bean shoots, mix well. Top with braised mushrooms, minced pork, pork liver, pork slices, fish cakes and lettuce. Garnish with sautéed spring onions and lard croutons.
To Prep
In a food processor, add fish, garlic, kaffir lime leaves, coriander, fish sauce and curry paste, and process until they are finely chopped.
Transfer mixture to a bowl, add green beans and mix to combine well.
Divide patty to 10-12 portions and shape them into 6-8cm patties. Dampen hands with water to avoid patty from sticking while shaping them.
To Cook
Heat oil in a wok/frying pan over high heat. When oil starts to bubble, lower to medium heat. Add patties to wok/pan in batches and fry each side for about 1-2 mins until they are cooked through.
When cooked, transfer patties to a paper towel lined plate to drain excess oil.
Condiment
Heat a saucepan over medium heat. Then, add lime juice, fish sauce and lime juice, and stir until sugar dissolves. Add chopped cucumber, sliced chilli and stir to combine.
Serve fish cakes with the cucumber dipping sauce on the side.
To Cook
In a small saucepan, add the water and cook the chicken over high heat, stirring well to break up the chicken. Do this for 5 mins or until the chicken is cooked.
Remove from the heat and add the fish sauce, lime juice and chilli powder, and stir to mix well. Set aside to cool.
Add the spring onion, shallots, coriander, mint and Vietnamese coriander to the chicken mixture and stir to combine. Gently mix this together with the ground roasted rice.
Transfer to a serving bowl and serve.
To Cook
Heat 1 tbsp of the sesame oil in a wok over high heat. Add the eggs and gently scramble until cooked. Remove the eggs and set aside.
Heat 1 tbsp of the sesame oil in a wok over high heat. Add the spring onions and cook, stirring constantly, for about 30 secs or until fragrant.
Add the rice and cook, stirring constantly, for 30 secs. Add the soy sauce, salt, pepper, and cooked eggs, cooking while stirring constantly for another 30 secs. Add the remaining 1 tbsp of sesame oil and cook, stirring constantly, for 10 more secs. Turn off the heat.
To plate the rice, arrange 4 plates, and ready 4 small bowls to serve as molds (rice bowls are ideal). Spoon ¼ of the cooked rice into each bowl, then quickly flip the bowl over, and rest it onto the plate rice side down. Do not remove the bowl for now; it will keep the rice warm. Repeat with the remaining 3 bowls. Set aside.
To Cook Ankake
Combine the crab, chicken stock, lettuce, ginger, salt, and pepper in a saucepan and bring to a boil. Let the ankake simmer for 2 mins over medium heat, stirring occasionally. Add the potato starch mixture and cook, stirring constantly, for about 15 secs. Remove from the heat.
Removing the bowls covering the rice. Pour about ¼ of the ankake either alongside each serving of rice or over it, as you desire. Serve immediately.
To Prep
For the dressing, create a coarse paste by using a pestle to pound the garlic, chillies and palm sugar in a mortar. Combine with the fish sauce and lime juice and set aside.
To Cook
In a saucepan, place the chicken inside and cover with water. Bring to a boil over medium heat, cover the saucepan and then reduce the heat to low and simmer for 5 mins.
Remove the pan from the heat and leave the chicken to rest in the liquid for 40 mins to cook completely.
Remove the chicken and drain well, and then shred into thin strips.
Meanwhile, in a saucepan, heat up vegetable oil for deep frying. Deep fry the cashews for 1 min or until golden brown. Remove immediately with a mesh skimmer and leave to drain on a paper towel.
Place the chicken in a bowl with the spring onion, lemongrass and ¾ each of the ginger, chilli and coriander.
Roughly crush 2⁄3 of the cashews, then add to the chicken mixture. Pour over ¾ of the dressing and toss well.
Place the salad on a serving plate and garnish with the remaining cashews. Drizzle with a little more salad dressing and scatter with the remainder of the ginger, chilli and coriander. Serve with the remaining dressing in a bowl to the side.
To Prep
For the dressing, create a paste in a mortar and pestle by pounding the garlic, chillies and coriander root.
Add the palm sugar and lightly grind until dissolved.
Add the fish sauce and lime juice and pound until well combined.
Set aside.
To Cook
Cook the minced chicken in a small saucepan of boiling water for 3 mins or until cooked through. Drain and set aside.
Place the vermicelli in a heatproof bowl, then cover with boiling water and leave to soak for 2 mins. Drain well and place in a mixing bowl.
Add the dressing, chicken and dried shrimp and mix well, then add the spring onion, coriander, shallot and peanuts and combine.
Use the chilli and extra coriander as garnish on top and serve.
