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.
Vegetables
Teriyaki Jar
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!
Bang Bang Chicken
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.
Meat-Free Sushi in a Jar
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.
Instant Noodles in a Jar
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!
Suki Dry Noodles (Suki Haeng)
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.
Kerabu Kacang Kelisa
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.
Green Papaya Salad with Dried Shrimp (Som Tum)
To Prep
Place the garlic and chilli in a mortar and use the pestle to crush.
Add the shrimp and long beans and pound a few times to bruise the beans.
Add the peanuts and pound a few more times.
Add the palm sugar and lightly grind until it has dissolved, then add the lime juice and fish sauce.
Add the cherry tomatoes and pound lightly.
Add the papaya and pound lightly, then mix well with a spoon.
Dish out and serve.
Japanese Beef Hot Pot (Shabu Shabu)
To Prep
Fill a clay pot or large pot two-thirds full with water. Add kombu in the water and let it soak for at least 30 mins.
Meanwhile, combine all ingredients for the dipping sauce in a small bowl and set aside.
Clean and cut vegetables.
Arrange all the ingredients on a serving plate. Set a portable gas burner and place ingredient plate on a table. Give each guest a bowl of rice, an empty bowl for cooked food, and a sauce dish for the shabu shabu dipping sauce.
To Cook
Bring the broth with the soaked kombu to a boil. Add stem part of napa cabbage and shungiku, leek, carrots, some mushrooms, and tofu. You want to start with the ingredients that take the longest to cook.
Now bring the pot of boiling broth to the table. Each person cooks their beef by dipping a slice of beef in the boiling broth with chopsticks. Swish it gently back and forth until the meat changes colour, about 10 secs will do.
Enjoy the meat by dipping in the sauce.
Add remaining ingredients as necessary in the boiling broth and simmer for a few minutes.
End the meal with udon noodle. When most or all of the ingredients are taken out from the broth, add udon noodles in the pot and cook for a few minutes. Flavour udon with just bit of salt and white pepper.
Vietnamese Chicken Salad (Goi Ga Bap Cai)
To Cook
Rub the chicken with salt and smashed ginger to remove the strong smell, then clean the chicken inside out with water.
To cook the chicken, bring water to a boil and add chicken. And add 1 tsp salt and half a peeled onion for about 15 – 20 mins until it’s cooked through.
Cut the onion into thin slices and soak into cold water. Cut the cabbage in quarters, then cut off the core at the 45 degree angle to create a base, to keep the cabbage piece stable when we shred it into strips.
When the chicken is cooked through, take it out and let it cool completely before shredding the chicken into pieces.
To make the salad dressing, in a bowl, mix together 2 tbsp sugar with 3 tbsp fish sauce. Also squeeze in 1-2 tbsp lime juice. Give it a good stir and then add minced garlic and chili.
To assemble the salad, combine 1 cup shredded chicken with 3 tbsp dressings, some cracked pepper and lime leaves. Mix well and add 1 cup of shredded carrots, 1 cup of sliced onion and 2 cups of shredded cabbage. Add more dressing. Give it a good toss.
Add 1 cup of the chopped Vietnamese mint at the last step. Transfer it to a serving plate, top with some fried shallots, cracked pepper and some chillies.
Kung Pao Lotus Root
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.
Stir-fry Lotus Root with Mixed Vegetables (Chap Chai)
To Cook
Heat up wok, add oil and stir fry garlic until fragrant.
Add in lotus root and carrots and stir-fry for 2-3 min.
Stir in black fungus and sugar snap peas and fry for another 1-2 mins.
Stir in soy sauce, chicken stock and Shaoxing wine. Add in scallops and stir-fry for a further 2 mins. Do not overcook the scallops as they cook very fast.
Dish out and serve with steamed rice.