Discover the authentic in Asian cuisine food
To Prep
Mix flour, oil and water until mixture is smooth. Set aside for 30 mins.
To Cook
Sandwich a slice of Nian Gao in sweet potato and yam. Then, coat with batter.
Deep fry in a wok over medium to low flame till golden brown and crispy.
Serve warm.
To Cook
In a small bowl, combine sauce ingredients.
Boil a small pot of water and blanch carrots.
Season beef with salt and pepper. Place 3 carrot sticks on each sliced beef and roll them up. Then, place a small bunch of enoki mushrooms on each slice of beef and roll them up. Repeat until all beef slices are used.
Dredge each beef roll with cornstarch and shake off the excess.
In a frying pan, heat oil on medium-high heat and pan-fry the beef rolls until browned. Cover with lid for 2-3 mins and turn the rolls over to cook the insides, and around the meat.
Pour the sauce from Step 1 over the meat rolls and turn them over to coat evenly. When the sauce thickens, turn off the heat and transfer to a plate.
To Cook
Place a sheet of cling film on a chopping board. Place a slice of beef on top, then place another sheet over beef. Flatten the beef with a kitchen mallet to reduce thickness, to allow to cook more quickly.
Blanch vegetables separately in boiled water until tender.
Place beef slices on preparation board, followed by blanched vegetables in the centre of the beef slices. Wrap vegetables with beef to form a cylinder.
Securely wrap and tie rolled beef with string to keep its shape.
Pre-heat frying pan with oil, pan fry rolled beef until meat and vegetables are cooked. Turn occasionally for an even cook and colour.
Once cooked, coat with yakitori sauce and cut into smaller pieces.
Place rolls onto a plate and pour over extra sauce. Serve.
To Cook
In a bowl, add ½ tbsp sesame oil, ½ tbsp soy sauce, honey and chicken pieces. Mix well to coat chicken pieces evenly with marinade.
Heat a frying pan over medium-high heat. Pan-fry chicken strips until fully cooked through. Then, set aside to cool.
In a small pot, blanch bok choy, enoki mushroom and corn. Then, set aside to cool
Gather all the ingredients and prepare two clean jars.
Assemble your jars by layering – green and red cabbage, enoki mushroom, chicken slices, bok choy, carrot, more cabbage and corn. Drizzle leftover oil from the pan into the jars if desired. Seal the jars and refrigerate up to 3-5 days.
When you’re ready to eat, dig in or, empty jar contents into a bowl, and add any dressing, salt or pepper if desired.
To Cook
Firstly, drain tofu and slice into 1cm cubes.
Fill a small pot with water and bring it to boil. Blanch enoki mushrooms and sugar snap peas.
Prepare two clean jars. Then, divide all the ingredients into two, and add them into the jars.
Seal and refrigerate up to 3-5 days. When you’re ready to enjoy some miso soup, add boiling water to fill half the jar (adjust according to your liking), and stir to mix well.
To Cook
In a bowl, add 5 tbsp teriyaki sauce to chicken tenderloins. Set aside to marinate for 5 mins.
In the meantime, add sushi rice seasoning to rice and mix well.
Add 1 tbsp oil to a pan, and heat over medium-high heat. Add chicken tenderloins and pan-fry for 5-10 mins, or until meat is fully cooked through. Then, set chicken pieces aside to cool. Once cooled, slice to bite-sized pieces.
Gather all the ingredients and prepare four clean jars.
Start assembling by adding 2 tbsp teriyaki sauce to each jar. Then, add ingredients layer by layer – chicken pieces, cucumber, red cabbage, corn, shiitake mushroom, seaweed salad, sushi rice, and top with pickled ginger and a sprinkling of sesame seeds.
Refrigerate jars up to 5 days. Enjoy meal straight from the jar or, empty all contents into a bowl and tuck in!
To Cook
Bring 5L of water to a simmer in a large saucepan over medium heat. Blanch the chicken for 10–20 seconds, then rinse under cold running water.
Transfer the chicken to a clean saucepan. Add the Shaoxing wine, ginger, and salt, then cover the chicken with plenty of cold water.
Bring to a boil, then lower the heat to medium-low and cook at a gentle simmer for 1–1¼ hours, or until the chicken is cooked through.
Remove from the heat and allow the chicken to cool completely in the cooking liquid for 3–4 hours.
Coarsely shred the meat, removing the skin, bones, and sinew, then transfer to a bowl.
Combine the ginger, garlic, and 120ml of hot water in a bowl and leave to infuse for 20 minutes.
Strain through a fine sieve into a clean bowl, removing the solids. Add the remaining dressing ingredients and mix well. Set aside.
Blanch the bean sprouts in a saucepan of boiling water for about 5 seconds, or until just wilted.
Refresh in iced water and drain well. Place over a serving platter.
Top with the shredded chicken, drizzle over the dressing, garnish with spring onion and sesame seeds.
Serve at room temperature.
To Prep
Add sushi rice seasoning to rice and mix well.
Gather all the ingredients and prepare clean jars. Depending on the size of the jars, this recipe makes about 2-3 meals.
Start by adding 3-4 tbsp rice to the bottom of the jar, then layer on the omelette, edamame, carrot, red cabbage, cucumber, and top with seaweed salad. Repeat with another clean jar, or until all ingredients are used.
Seal and refrigerate up to 3 days. Drizzle 2-3 tbsp teriyaki sauce before digging in.
To Cook
Prepare noodles according to instructions on package, then set aside to cool.
Add soy sauce, miso, red curry paste, chicken bouillon and ginger to the bottom of the jar. Stir to mix well.
Then, layer with carrot, broccoli, enoki mushrooms, edamame, noodles, shiitake mushroom, and garnish with coriander and spring onions.
Seal the jar and refrigerate up to 5 days. When you’re ready to eat, fill jar with boiling hot water and set aside to warm up for 30 secs. Then, squeeze lime over and enjoy!
To Cook
In a frying pan, heat sesame oil over medium heat and add the meat. Pan-fry until done.
Move the meat to a side and add the egg onto the empty side, scramble until done. Move the egg to the meat section.
Add in the bean thread noodles and ¼ cup water to cook. Add more water until noodles are soft and pliable.
Add suki sauce to the noodles and mix until even. Stir-fry the noodles with the meat and egg. Move to side.
Add mushrooms to the empty side and add 1-2 tbsp water at a time until almost cooked. Add bok choy and Chinese cabbage, cook until just wilted.
Toss everything together and serve with suki sauce for additional flavour.
To Cook
Cut winged beans into ½ cm.
Heat oil in a pan and fry the anchovies, shallots and chilies for 3 mins.
In the mortar, pound the fried ingredients, and then add some salt and the shredded coconut.
Transfer them to a bowl and mix with winged beans and beansprout. Ready to serve with rice.
To Cook
Heat up oil in wok or pan and fry peanuts until crispy.
Fry the lotus root slices for 2-3 minutes until soft and slightly browned on the edges. Transfer out and keep the oi in wok.
Heat oil in wok and stir-fry garlic, ginger, dried chillies, Sichuan peppercorn and half of the spring onions over medium heat until aromatic.
Place cooked lotus root pieces in and add in stir-fry sauce. Mix well.
Simmer for 1 or 2 minutes over low heat and add water starch and continue to cook until the sauce is well thickened.
Add toasted peanuts and give a big stir-fry to mix everything well.
Garnish chopped springs onions and serve hot with steamed rice.
