Discover the authentic in Asian cuisine food
To Prep
Rinse the dried anchovies in water and then pat them dry with a paper towel.
To Cook
In a wok, add about 2 tablespoon of oil and then fry the anchovies until they are golden and crispy.
Remove the anchovies from the wok and then fry the garlic until they start to become golden.
Add in the long beans and stir fry them for about 5 minutes before adding in the oyster sauce.
Finally, add the fried anchovies back in to the wok mix them well before transferring to a plate to serve.
Prearing the mentsuyu (dipping sauce)
Prepare mentsuyu according to this recipe. Allow to cool in the refrigerator for 1 hr.
To cook
Cook the soba only right before serving. Drain the soba in a colander and rinse the noodles under cold, running water until the noodles are cooled. Transfer to a bowl filled with cold water.
To serve, divide the soba among 4 plates and sprinkle nori on top. Pour the dipping sauce into 4 small cups with the 1 tbsp spring onions and a dab of wasabi paste (optional) on the side of each plate. Reserve the remaining mentsuyu for top-ups.
To eat, add the spring onions to the mentsuyu. Dip the soba into the mentsuyu and make sure to slurp when enjoying the noodles!
To Cook
Heat cooking oil in a fry pan on low, sauté chopped garlic and shallots until aromatic.
Add the preserved radish and chillies, stir-fry until dry and fragrant.
Add the Seasonings and stir well.
Remove from heat, let cool and store in an airtight container.
To Cook
In a wok, heat sesame oil and stir-fry soybean paste and fermented black beans for 30 secs or until fragrant.
Add in the garlic, ginger, pork and bitter melon, stir-fry until the surface of the pork turn white.
Add in the sauce ingredients and simmer covered for 15 mins.
Season with soy sauce or salt to taste. Add the Shaoxing wine before removing from heat and serve.
To Prep
Combine all the ingredients for the dipping sauce in a small bowl and mix until the sugar has dissolved.
Set it aside.
To Cook
Add some salt to the Chinese turnip and mix well in a microwave safe bowl. Microwave the Chinese turnip until slightly soft and remove any excess moisture.
Add the minced pork, noodles, mushrooms, onions, salt, pepper, and sugar in a mixing bowl, and mix thoroughly. Then, add the Chinese turnip and combine all the ingredients.
Place a wrapper on your work surface so that one corner is facing away from you.
Fold the corner closest to you to the centers of the wrapper and place a spoonful of the filling on the wrapper on the edge closest to you.
Fold in the corners on the left and right so that they cover the filling.
Roll up the spring roll so that the filling is closed off.
As you roll towards the top edge, using your fingers to dab some egg white on the edge of the wrapper and roll the rest of the way. The egg white will seal the egg roll.
Repeat until all the filling is used up.
Heat up enough oil to 163 in a deep fryer and deep fry until the spring rolls are golden brown.
Drain and remove any excess oil. Serve with the dipping sauce.
To Cook
Heat cooking oil in a wok, fry tofu until golden brown. Remove and drain.
Cut the tofu diagonally into triangles. Slit the middle of the longest side of tofu to form a pocket.
Stuff as much vegetables as you like into the tofu. Serve with Thai sweet chilli sauce.
To Prep
Coarsely pound the garlic, chillies, dried shrimps and peanuts. Add string beans and tomatoes and pound to slightly bruise the beans and tomatoes. Add palm sugar, fish sauce, lime / lemon juice and stir well to combine.
Add pounded mixture with papaya, carrots and prawns. Mix well. Taste test and adjust taste according to your personal liking.
Serve with fried cashew nuts.
To Prep
Pound the chillies with salt into a fine paste. Add galangal, lemon grass, kaffir lime zests and coriander roots. Continue pounding. Add shallots, garlic, shrimp paste, coriander seeds, cumin seeds and pound until all ingredients are well mixed into a paste.
To Cook
Stir fry the green curry paste with oil until fragrant. Add chicken and continue frying until partially cooked. Add sugar, fish sauce and coconut milk. Bring to a boil. Add kaffir lime leaves and simmer for 10-15 mins until chicken becomes tender. Add a couple of tbsp of water if curry becomes too thick.
Add eggplant pieces, beans and capsicum. Bring to boil and simmer until vegetables are slightly cooked. Add cooked pumpkin. Taste test and adjust seasonings. Add basil last. Serve with steamed rice or cooked rice noodles.
To Prep
Add the sushi vinegar to the cooked sushi rice and gentle fold in to the rice until well incorporated.
Combine 125 g of tempura flour and ice water together in a mixing bowl and lightly stir them together. Don’t over mix as pockets of flour will make the batter airy. Pour the remaining 50 g of flour in to a separate bowl.
To Cook
Heat the oil to about 180°C, then dredge the prawns one by one in the tempura flour, then into the batter and fry in batches till golden brown. Let cool on paper towels to drain the excess oil.
To Make the Roll
Halve the seaweed sheets. Place sushi rice and then the lettuce, cucumber and prawn onto one side of nori.
Fold the nearest corner of the nori over the filling and start to shape.
The hand roll should be shaped cone shaped to stop any rice from falling out.
Serve with teriyaki sauce or eel sauce on top!
To Cook
In a deep pot, submerge pork bones and chicken carcass in water. Boil for 10 mins and discard the water. This is to remove scum.
Fill in 2.5L water and bring to a boil. Add in brown onions, ginger, sugar and Shaoxing wine. Cover the pot with a lid and simmer over medium fire for 2 hrs or until the soup turns milky white in colour. While simmering, stir occasionally to help break the meat off the bones and speed up the cooking process. Also remove any floating scum.
Once the soup is ready, season with salt and pepper to taste. Add in goji berries, red dates and spring onions for garnishing.
Ladle some soup into a steamboat pot / hot pot and begin cooking your choice of meats, veggies, fish fillets and noodles.
Preparing the Chicken stock
Place all the chicken bones, onions, carrots, and onions in a large stock pot and cover with water You want at least 3cms of water covering all the ingredients.
Start to boil the water and skim off any scum that rises to the top. Skim until no more scum rises to the top.
Add the sake and mirin to the stock.
Lower the heat to the point right before the stock boils. If you have a thermometer, this should be 80°C. Maintain at this temperature for at least 6 hours.
Strain the stock and set aside for later use.
Preparing the Dashi
Add the water and kombu to a pot and let it soak for 30 minutes.
Next, place the pot onto medium heat and let it slowly come to a boil.
Just before the water boils, remove it from the heat and add in the bonito flakes.
Return to the heat and let it simmer for a minute or two. Take care not to let it boil over.
Strain the dashi stock into another pot.
Add the salt, soy sauce, mirin, and sake to the dashi stock. Let the soup boil for a minute or two and remove from the heat.
Preparing the Tare
Soak the kombu in the mirin and sake overnight.
When done soaking, place all the contents into a small pot and simmer for 5 minutes. Take care to not let the liquids boil over.
Remove the kombu and add the chicken stock and ground chicken meat.
Allow the stock to boil until the meat is cooked. Turn off the heat and then let the ingredients soak for at least 30 minutes.
Strain the liquid into another pot. Begin seasoning with salt by adding at least 50gms of salt to the tare. Keep tasting and adding salt until the tare is salty, but not unbearably salty. Let it cool and store for later use.
Preparing the Ramen
Make sure your eggs are at room temperature. Then add them to boiling water for 6 minutes.
At the end of 6 minutes, remove the eggs from the boiling water and immediately transfer them to a bowl of ice water.
Once the eggs have cooled, peel the shells off.
Cook the corn kernels by boiling in water for 5-10 minutes
Then, in a pot, add 150 ml of dashi and 150 ml of chicken stock and heat up over medium heat. This is soup for 1 serving or Shio ramen.
Start off by mixing in 1 tbsp of the tare to the soup, and add more to adjust the saltiness and flavor.
Cook the ramen noodles as per packet instructions and place in a bowl.
Add the corn kernels, and 6-minute eggs to the bowl of ramen noodles and pour the soup over.
Garnish with nori seaweed and serve.
For Soup
Prepare a big pot and bring water to a boil. Boil the chicken carcass and pork bones for 5 mins and discard the water. This is to remove scum.
Fill in 2.5L of water into the pot and bring it to boil. Add in goji berries and red dates, simmer for 2 hrs. Season with salt according to taste.
To Enjoy
Once ready, transfer broth into a steamboat pot / hot pot, about half full. Place it on a portable electric stove. Add in your own combination of meat, veggies and fish. Let it boil and cook. When ready, dish out into individual serving bowls with small wire strainer or ladle. Dip cooked food into condiments and enjoy.
Repeat the same process by adding in meat, veggies and fish into the hot pot and allow to boil and cook once the first batch of cooked food have been distributed. Top up with broth when needed.
Noodles and eggs are usually added towards the end when broth is most flavourful after cooking all the ingredients.
