To Cook
Blanch bok choy in boiling water with 1 tsp oil. Drain and set aside.
Heat remaining oil in a wok, stir-fry prawns for 3 mins and add chilli garlic sauce and sugar.
Add bok choy and toss.
Arrange on a plate and serve with rice.
Vegetables
Green Curry Beef
To Cook
Stir-fry green curry paste in a saucepan until fragrant; add ½ cup of coconut milk and bring to boil over medium heat.
Add remaining coconut milk, fish sauce, sugar and bring back to boil. Add beef meat and simmer until cooked.
Add green bean, eggplant and capsicum, simmer until vegetables are tender. Add kaffir lime leaves, basil leaves and chilli just before removing from heat. Serve with steamed jasmine rice.
Deep-Fried Phoenix Prawns
To Cook
Cut a slit on the back of each prawn. Do not cut through. Flatten the prawns a bit with a chopper. Put ham strips near tails of prawns. Roll up. Then deep-fry prawns in hot oil until done. Drain.
Heat 1 tbsp oil. Saute bamboo shoots, mushrooms and white part of spring onion. Stir in sauce mix and heat through. Add fried prawns and stir well quickly until heated through.
Beef Brisket with Bean Sprouts
To Prep
Marinade beef briskets with Marinade ingredients for 30 mins.
To Cook
Heat oil in fry pan over medium high heat, sauté garlic and onion until onion turns slightly translucent.
Add beef slices and toss for 1 min or until they are almost cooked.
Add oyster sauce, chilli oil and mix everything thoroughly until meat is completely cooked.
Add sesame oil and give a final toss.
Place bean sprouts on a serving plate and top with the beef. Garnish with spring onions and serve.
Chicken San Choy Bow
To Prep
In a mixing bowl, add the chicken mince along with the marinade ingredients and then add the shiitake mushrooms, carrots and water chestnuts.
Mix the ingredients well before letting it marinate for about 15 minutes.
To make the lettuce cups, remove the outer layer of the lettuce and cut out the stem of the lettuce.
Remove the leaves of the lettuce and trim them in to cup shapes with enough space to put the fillings in to them.
Store the trimmed leaves in a large bowl of cold water and keep cool until they are served.
To Cook
In a large pan or wok, add 1 tbsp of oil and saute the garlic and green onions until fragrant.
Add the marinated chicken mixture in to the pan and stir-fry until the chicken has cooked through.
Add in the Shaoxing wine and cook until almost all of the liquid has evaporated.
Add in the oyster and soy sauce and stir until well combined before adding the cornflour mixed with 2 tbsp of cold water.
Stir the cornflour mixture until the sauce begins to boil and thicken before removing from the pan.
To serve, place a couple of the lettuce leaves on to a plate and fill with the chicken filling.
Korean Seafood and Spring Onion Pancake (Pajeon)
To Prep
Mix the pancake flour with ice water and whisk until smooth.
Add remaining ingredients (Seafood and Spring Onion Pancake) and mix well to coat.
To Cook
Heat 1 tbsp of vegetable oil in a non-stick pan on medium/high heat. Pour sufficient of the pancake mixture to make pancake of approximately 15cm. Cook for 2 to 3 mins until the top starts to set. Reduce to medium/low heat, cook for 2 mins. Turn the pancake over and cook of another 2 mins or until pancake is golden brown underneath.
Mix dipping sauce ingredients together.
Repeat step 3 with the remaining mixture. Serve hot with the dipping sauce.
To serve as a main meal, make 2 Pajeon pancakes instead of 4.
Mushrooms and kimchi may be used to replace seafood mix for a vegetarian option.
Braised Chicken with Port and Soy Sauce
To Cooke
Heat 2 tbsp oil to saute, green chilli, red chilli and Chinese celery until fragrant. Drain and set aside.
Saute shallot, garlic, onion and ginger slices in the same saucepan. Add chicken pieces and pan fry until golden yellow.
Add seasoning mix. Cover, cook over medium heat for about 15-18 mins until chicken is tender. Take out and let cool. Chop the chicken and arrange on plate.
Add thickening to sauce left in pan. Cook until sauce thickens. Stir in chilli and Chinese celery. Pour sauce over chicken and serve.
Silken Egg Tofu with Bamboo Fungus and Crab Roe
To Cook
Bring a saucepan of water to the boil, add bamboo fungus. Boil for 2-3 mins, drain well and set aside.
Carefully place egg tofu on a heat-proof dish, sprinkle salt evenly and wrap dish with plastic food wrap. Steam egg tofu for 5 mins.
Remove the dish from steamer, then remove plastic food wrap and drain away water in the dish. Decorate the plate of egg tofu with blanched broccoli and set aside.
In a saucepan, add chicken broth, chicken powder and oyster sauce. Bring the chicken broth to the boil, add cooked bamboo fungus. Simmer for 1-2 mins. Slowly add desired amount of thickener, constantly stirring.
Remove bamboo fungus and arrange on top of egg tofu.
Garnish silken egg tofu with crab roe and serve with steamed Jasmine rice.
Stir-Fried Rice Cake with Seafood
To Cook
Toss prawns in corn flour with a pinch of salt.
Cook the rice cake in hot water until soft. Rinse in cold water.
Heat wok with 2 tbsp vegetable oil. Stir-fry the rice cake for 2-3 mins. Set aside.
Heat 1 tbsp oil in wok and stir-fry the onion, scallops, prawn, mushroom, red capsicum and spring onion with seasoning mix.
Add in rice cake and stir well to serve.
Crisp Salad with Mushrooms Tofu and Soy Sauce
To Cook
Cook Soba noodles according to packet instructions. Drain, then refresh under cold running water. Drain well. Set aside
Prepare dressing in a small mixing bowl, whisk together the sesame seeds, soy sauce, rice wine vinegar, raw sugar and extra virgin olive oil. Set aside.
In a large bowl, add the wombok, daikon, chives and spring onions. Toss gently. Set aside.
Heat olive oil in a wok or frying pan, over medium heat. Add the mushrooms and season well. Cook until tender. Add the tofu and cook for 1 min. Add ginger then remove from heat.
Divide the Soba noodles onto 2 serving plates. Top with salad mixture. Place mushroom and tofu mixture on top. Spoon over dressing.
Tempura Soba
To Prep
To prepare dipping sauce, bring the mirin to the boil in a small saucepan and continue to boil until reduced by half. Stir in the soy sauce and bonito flakes and return to the boil. Immediately remove from heat and strain. Transfer the sauce into a serving bowl and set aside.
To Cook
Blanch carrots in boiling water for 1 min. Refresh under cold running water and drain well. Prepare the remaining vegetables.
Stir the egg yolks and cold water together. Sift the flour and Bi-Carbonate of soda and add to egg yolk and water. Stir until smooth.
Heat oil (in a wok or deep fat fryer) to about 180˚C. Coat the vegetables lightly in flour. Working in small batches, dip vegetables into batter and immediately deep- fry in the hot oil for about 1 min. Drain on kitchen paper and keep warm.
Cook the noodles in the boiling dashi broth for 4 mins. Drain, reserving the broth.
Pile the noodles into serving bowls and ladle in the broth. Top each bowl with a few deep-fried vegetables. Serve immediately, accompanied by the dipping sauce for the vegetables.
Stir-Fried Pork with Soba Noodles
To Cook
Cook noodles in boiling water until just tender. Drain, then refresh under cold running water. Drain well, set aside.
Heat sesame oil and half the oil in a wok over medium heat, add the pork and stir-fry until lightly browned. Place pork in a bowl, cover to keep warm.
In a small saucepan, place the mirin, soy sauce, sugar and cooking sake. Heat and stir until sugar has dissolved. Remove from heat and set aside.
Add the remaining oil to the wok. Add the onion, garlic and fresh ginger. Cook and stir until onion soft. Add shiitake mushroom, cabbage and carrot, cook until tender. Add pickled ginger, pork, soba noodles and sweet soy sauce (gently toss to combine). Cook until heated through.
Divide stir-fry between 4 deep serving bowls. Garnish with a sprinkling of finely shredded nori and serve immediately.