Discover the authentic in Asian cuisine food
To Prep
Marinate pork in char siu sauce for at least 2 hrs.
To Cook
Bake at 200°C on a rack over a baking tray filled with 2.5cm of water for 20 mins, or until cooked. Allow to rest and slice thinly.
Prepare salad and mix the dressing ingredients.
Arrange salad on a plate.
Top with the dressing and slices of warm char siu, then garnish with chilli slices and spring onions. Serve immediately.
To Cook
Create a small hole at the top of the egg. Remove all contents, wash and rinse inside of the egg shells. Place them on the egg tray.
Prepare ingredients for the first layer of colour. Combine ingredients in a sauce pan and heat until it boils. Remove from heat. Using a syringe, insert 8-9ml of coloured liquid into each egg shell. Leave it to cool and set for approximately 10 minutes.
Combine milk layer ingredients in a sauce pan. Heat until it boils, then remove from heat. Using a syringe, insert 8-9ml into each egg shell. Leave it to cool and set for approximately 10 minutes.
Repeat the above steps (step 2 and 3) with next layer of colour, followed by another layer of milk, until all the layering is complete. Layers may take quicker to cook and set with the initial 2 layers and may take longer to set as the layers build up. Try to work in a cooler environment and refrain from moving the egg trays until all layers all fully set.
Once all layers are completed, place egg trays into the refrigerator to cool and set firm. Peel off egg shells. The Easter jelly eggs is best served cold, however can be served at room temperature too.
To Cook
To make salad dressing, combine all the ingredients in a small saucepan. Place saucepan over medium heat and boil until the palm sugar dissolves, constantly stirring. Once palm sugar is dissolved, take saucepan off the heat and set aside, leaving to cool at room temperature.
Place all the prepared salad ingredients into a large mixing bowl and toss well using your hands. Set aside.
Heat oil in a wok over a high heat until it begins to smoke.
Crack and fry each egg individually for approximately 30 seconds, then flip them over to the other side for another 20 seconds. Place cooked eggs onto paper towels. Before cooking the next egg, make sure that the oil is heated up again until it smokes.
Cut the cooked eggs into rough quarters and add to the prepared salad. Slowly pour in the prepared salad dressing and mix thoroughly before placing on a serving platter.
Sprinkle with fried shallots, and serve immediately.
To Cook
Heat up some oil in a pan on medium high heat. When the oil is hot enough add the tofu slices into the pan and fry until golden brown on all sides. When done, lay them on some paper towels to absorb excess oil.
Using the same pan, add the garlic and stir-fry until aromatic. Then add the tofu back to the pan, quickly followed by the beansprouts.
Add the soy sauce and spring onion and stir the ingredients around to mix.
Be careful not to overcook the beansprouts – you don’t want them to be too soft.
Transfer to a serving plate and serve with a bowl of white rice.
To Prep
In a bowl, crack the eggs and beat with a fork. Add the rest of the ingredients, except for the oil, into the egg mixture, stir thoroughly and make sure all ingredients are combined well.
To Cook
Heat up 3 tbsp of oil in a wok or a pan over high heat. When the oil is fully heated, add the egg mixture into the pan, keeping the diameter of the omelette to about 12cm wide.
The omelette should be thicker in the centre, therefore use a pair of chopsticks to move and gather the beansprouts and other ingredients to the middle of the omelette. Let the omelette set, cooked until golden brown, for about 3 minutes before flipping it over. Fry the omelette until both sides are nicely puffed up.
Use the remaining egg mixture to make a total of 3 omelettes using the same steps. Serve immediately.
To Prep
Drain excess liquid from the 2 tbsp of cincalok. Then thinly sliced the red onion. Deseed the red chilli and thinly slice.
Crack 5 large eggs into a mixing bowl and whisk. Add in the drained cincalok and ¼ tsp pepper. Mix well.
To Cook
In a pan, heat oil and saute chilli and red onions until soft.
Then pour in egg mixture. When the base of the egg is set and firm, flip over to cook the other side.
Dish out when omelette is cooked on both sides. Garnish with coriander leaves and serve with lime and sambal belachan.
To Prep
Pound chillies and garlic together then add fish sauce, vinegar, lime juice and sugar. Mix well until sugar is dissolved.
Add tomatoes and onion and set aside for 1 hr.
Wash and clean the squid tubes, and cut into 1.5cm rings.
To Cook
Bring 6 cups of water and a pinch of salt to the boil. Add the squid and cook for 5 mins until soft and tender.
Toss with the prepared dressing and garnish with the hot mint leaves before serving.
To Prep
Pound the white pepper, garlics, shallots and chillies in a mortar and pestle until smooth. Add the remaining paste ingredients and pound until smooth.
To Cook
Pour water into a pot and bring to boil. Add in the paste and simmer for a few mins.
Add in the vegetables, from the longest cooking time to the ones that cook fast. Cook until almost done.
Add in the prawns and cook until all ingredients are cooked through. Add the fish sauce to taste.
Remove from heat, add lemon basils and serve hot.
To Cook
Place minced pork in large bowl, and mix in ingredients for seasonings. Set aside.
Rinse the salted fish, then pan fry briefly for about 2-3 minutes in a small pan. Remove from heat and cut into small pieces.
Mix in the chopped shiitake mushrooms, chopped water chestnuts, half of the salted fish and 1 tsp of the grated ginger in the bowl of marinated minced pork. Mix thoroughly.
Transfer the minced pork mix on to a shallow plate and level the surface with a wet spoon without pressing the mixture down. Cover with cling wrap and let it chill in the fridge for at least an hour.
Sprinkle the remaining salted fish and 1 tsp shredded ginger on top of the meat patty. Drizzle with fried garlic oil or fried onion oil.
In a wok or steamer, steam on high heat for about 10 to 12 minutes, or until well cooked through.
When done, garnish with chopped spring onions and serve immediately with steamed rice.
To Cook
Score the skin of the pork belly and rub the fats with salt.
Grill until it is golden brown and crispy. Cut into 1cm slices.
Smash chillies and garlic with a mortar and pestle.
Heat the oil in a wok over medium heat.
Add chilli and garlic paste, stir-fry for a few seconds.
Stir in the pork, then add the fish sauce, oyster sauce, chicken stock and sugar.
Stir fry for another minute, then add the beans. Keep stir frying until the pork is heated through.
Lastly, add in the Thai basil leaves, stir fry for about 20 secs, then take off the heat and serve piping hot with steamed rice.
To Cook
Split up kai lan by cutting the bottom stems, wash thoroughly and then drain.
Prepare a wok or a big pot and bring water to boil.
Blanch the kai lan quickly for around 30 secs – 1 min depending on how thick the stem is. Remove and drain.
Place the kai lan neatly on a plate and then drain excess water. Set aside.
In a wok, heat up oil on medium heat and saute the minced garlic until light brown and crispy. Turn heat off. Make sure not to overcook the fried garlic as it will be very bitter.
Drizzle the fried garlic and oil over the bed of kai lan, followed by topping with the oyster sauce.
To Cook
Bring a pan of water to the boil. Add the tofu. Bring back to the boil. Immediately drain, then cut into small cubes.
In a small saucepan, combine the remaining Tofu ingredients, bring to the boil. Add the tofu cubes and simmer for 5 mins. Drain and discard the cooking liquid.
Cook the Udon noodles according to packet instructions. Put the spring onions in a small wire sieve. Dip them briefly into the boiling water. Refresh under cold running water and set aside. Drain the noodles, rinse and drain well.
Put the Noodle’s dashi broth and dark soy sauce into a saucepan. Add the light soy sauce, brown sugar and sake (or sherry). Bring to the boil. Season to taste with salt.
Arrange the noodles in serving bowls. Top with the tofu, spring onions and the nori sheets. Ladle in the hot broth and serve immediately.
