To Cook
Drain soaked rice. Heat oil in a medium sized pot over medium high heat. Add drained rice and saute for about 2 minutes. Add in chicken stock and bring to boil. Then lower heat and let it simmer for about 15 minutes, stirring occasionally to avoid rice sticking to the bottom of the pot.
After 15 minutes, add in the finely chopped carrot and garlic. Allow to cook for a further 15 minutes, continue to stir occasionally.
The rice should soften and thicken up by then. Turn heat off and add in spring onions and Korean chives. Stir evenly and serve onto individual serving bowls, and garnish with toasted sesame seeds.
Vegetables
Kimchi Fried Rice (Kimchi Bokkeumbap)
To Cook
Add 1 tbsp sesame oil to a heated pan. Add kimchi and cook until kimchi starts to soften, about 5 mins.
Push cooked kimchi to one side of the pan and add meat and cook quickly until meat is cooked, seasoning the meat with salt and pepper, should take about 2 mins. Stir kimchi and meat together to combine.
Add rice to the meat and kimchi mixture and cook quickly over high heat, stirring until rice is well combined with the rest of the ingredients.
Pour some oyster sauce to the fried rice and stir until combined. Season the rice with salt and pepper.
Pour 1 tbsp oil to another heated frying pan and fry eggs sunny side up.
Serve fried eggs on top of kimchi fried rice.
Thai Chilli and Lemongrass Stir Fried Chicken
To Prep
In a bowl, combine the lemongrass, chilli, garlic and fish sauce.
Place chicken into another bowl and add ½ the lemongrass mixture, reserving the rest. Cover and place in the fridge to marinate for at least 20 mins.
To Cook
Heat the oil in a wok over high heat, add the reserved lemongrass mixture and stir-fry for about 1 min until fragrant.
Add the marinated chicken and stir-fry for 4-5 mins, or until the chicken pieces have a nice colour on all sides.
Add the onion, broccoli, carrots and capsicums, stir-fry for 1 min.
Pour the chicken stock into the pan and stir in the sugar. Simmer for a few mins, or until the stock has reduced to a thick sauce. Garnish with coriander and chillies, serve.
ABC Soup
To Cook
First prepare the chicken by adding to vigorously boiling water for 20-30 seconds before discarding the water. Then remove any impurities from the chicken bones.
Add 2lt of water to the pot, the prepared chicken, carrots, potatoes, cut corn, tomatoes, onions and peppercorns to a large pot. Bring the water to a boil then reduce heat to low and allow to simmer for at least 2 hours.
Before serving, season with salt and serve hot.
Winter Melon Soup
To Cook
First prepare the pork by adding to vigorously boiling water for 10 minutes, then discard the boiling water. Then remove any impurities from the pork.
In a large pot, add the blanched pork, winter melon, red dates and dried scallops to 2lt of water. Bring the water to a boil then reduce heat to low and allow to simmer for about an hour.
Add the goji berries to the soup and allow to simmer for another hour.
Season with salt to taste. Turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
Pork Ribs Herbal Soup (Ching Bo Leung)
To Cook
First prepare the pork by adding to vigorously boiling water for 10 minutes. Discard the water and remove any impurities from the pork ribs.
In a large pot, bring 2L of water to boil, add the blanched pork and all of the herbs.
Turn down heat to low and let simmer for at least 2 hours.
Season with salt to taste, turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
If herb ingredients are not easily obtained, there are pre-packed Ching Bo Leung soup mix available at Asian grocery stores.
Cordyceps Ginseng Chicken Herbal Soup
To Cook
Rinse all herbs under running water.
In a large pot, bring 2L of water to boil, add the chicken and all of the herbs.
Turn down heat to low and let simmer for at least 2 hours. Remove all froth on the surface of the soup.
Season with salt to taste, turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
If herb ingredients are not easily obtained, there are pre-packed Cordyceps Ginseng Herbal soup mix available at Asian grocery stores.
Chinese Shark Fin Melon Soup
To Cook
First prepare the pork by adding to vigorously boiling water for 10 minutes, then discard the boiling water. Then remove any impurities from the pork.
In a large pot, add the blanched pork, shark fin melon, red dates, dried scallops and dried mussels to 2L of water. Bring the water to a boil then reduce heat to low and allow to simmer for about an hour.
Add the goji berries to the soup and allow to simmer for at least another hour.
Season with salt to taste. Turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
Chinese Radish Soup
To Cook
First prepare the pork by adding to vigorously boiling water for 10 minutes, then discard the boiling water. Then remove any impurities from the pork.
In a large pot, add the blanched pork, cut white radishes, carrots, red dates and dried scallops to 2L of water. Bring the water to a boil then reduce heat to low and allow to simmer for about an hour.
Add the dried cuttlefish to the soup and allow to simmer for another hour.
Season with salt to taste. Turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
Chinese Herbal Chicken Soup
To Cook
Rinse all herbs under running water.
In a large pot, bring 2L of water to boil, add the chicken and all of the herbs.
Turn down heat to low and let simmer for at least 2 hours. Remove all froth on the surface of the soup.
Season with salt to taste, turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.
If herb ingredients are not easily obtained, there are pre-packed Premium Chinese Chicken Herbal soup mix available at Asian grocery stores.
Filipino Long Beans with Pork (Adobong Sitaw with Pork)
To Cook
Heat oil in a skillet or pan over medium heat. Add in sliced pork belly and sear until lightly browned and its fats begin to render (juices oozing out). Put in onions and garlic and cook until fragrant and translucent.
Pour in vinegar and leave to boil without lid. Then, mix in soy sauce and water. Put on the lid and simmer until pork is tender and sauce has reduced slightly, about 10–15 mins.
Add long beans and mix well, cooking for 5 mins. Add salt and pepper to taste.
Transfer to a serving bowl and serve hot over steamed rice.
Filipino Stir Fried Noodles (Pancit Bam-I)
To Prepare
Boil 2 cups of water with a pinch of salt. Add the chicken breast and cook until fully done. Remove the chicken and reserve the cooking water. Let the chicken cool, then shred it into thin slices.
Place the pork in a small bowl and marinate it with soy sauce and vinegar for 15 minutes. Heat some oil in a wok, stir-fry the pork for about 3 minutes, then remove. Allow to cool and slice thinly.
Slice the Chinese sausage into small pieces. Stir-fry in the same wok over medium heat until cooked through in its own oil. Remove and set aside.
Add 1 tsp of oil to the wok and stir-fry the shrimp until pink. Remove, leaving the remaining oil in the wok. Chop the shrimp into smaller pieces and set aside.
To Cook
In the same wok, sauté garlic and onions in the leftover shrimp oil over medium heat until soft and fragrant.
Add the shredded chicken and sliced pork, stir-fry for 1 minute, then add bell peppers, broccoli, carrots, cauliflower, snow peas, and cabbage. Cook, stirring, for about 5 minutes.
Pour in 1 cup of the reserved chicken broth, add soy sauce and brown sugar. Mix well and simmer for 10 minutes.
Meanwhile, soak the rice noodles in cold water and cut them in half. Soak the mushrooms in warm water for 2 minutes, then slice. Add the rice noodles and mushrooms to the simmering broth and cook for 5 minutes.
Finally, add the canton noodles, stirring constantly, and cook for 10 minutes until softened.
Return the Chinese sausage to the wok. Season with ground black pepper and soy sauce to taste. Simmer for another 5 minutes.