To Cook
Heat a pot of water and boil the chicken aryland for 5 mins. Remove and place into a double boiler.
Add dried polygonatum, canned abalones, mushrooms and wolfberries into the double boiler. Then, add boiling water, enough to ensure chicken is completely submerged. Put on the lid.
Next, place the double boiler into a stockpot filled with boiling water and double boil for 3 hours.
To serve, add in BRAND’s Essence of Chicken and salt to taste.
Soup
Creamy Cauliflower Curry Soup
To Make
Cut 2-3 small florets, slice, blanch and set aside. Coarsely chop the remaining cauliflower, including the stems and core.
Heat a large saucepan over high heat and boil the cauliflower and water/vegetable stock together, bringing to a boil. Once boiling, reduce the heat to medium-low and cook, stirring occasionally for 15 mins or until the cauliflower is very tender. Remove from heat and set aside to cool slightly.
Heat 1 tbsp oil in a frying pan over medium-high heat, add onion and garlic, and cook, stirring, for 5 mins or until onion softens.
Boil water/ stock in a separate pot. Once boiling, turn off the heat and add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 mins or until mixture is cooked through.
Next, transfer all ingredients to a blender and carefully blend until completely smooth.
Transfer the soup to a pot and heat through. Then add inmilk and mirin, stirring, and bring to the boil. Sprinkle salt and pepper.
Garnish with cauliflower slices, parsley and S&B Oriental Curry Powder and serve.
Moon Viewing Udon Soup (Tsukimi Udon)
To Prep
Using a damp kitchen towel, wipe the kombu. Cut in half and soak in water for 2 hrs.https://asianinspirations.com.au/wp-content/uploads/2023/09/Tsukimi-2-Large.jpg
To Cook
To make dashi/soup, pour the soaking water and kombu into a pot and cook on medium heat till bubbles start to appear on the wall of pot. Remove kombu. Do not let it boil.https://asianinspirations.com.au/wp-content/uploads/2023/09/Tsukimi-4-Large.jpg
Toss in the dried shiitake mushrooms, cover pot and let boil for 15 mins.
Add in the sliced carrots, fresh shiitake mushrooms and kamaboko, cook for 5 mins. Remove everything and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/09/Tsukimi-5-Large.jpg
Add wakame and boil until they expand, remove and set aside.
Season the dashi with shoyu, sake, sugar and salt.
In another pot, boil water and cook udon according to package instructions. Divide into 2 bowls.https://asianinspirations.com.au/wp-content/uploads/2023/09/Tsukimi-7-Large.jpg
Scoop broth over udon and arrange carrot, kamaboko, shiitake mushrooms, wakame and spring onions on top.
Crack egg and place on top of udon. Serve immediately.
Essence of Chicken
To Prep
Chop up whole chicken into 12 parts. Remove as much skin as possible.
Using a pestle, pound the chicken pieces, crushing both flesh and bones.
Place a smaller bowl upside down into a bigger bowl.
Arrange pounded chicken pieces around the smaller bowl. Cover the big bowl with a plate.
To Cook
Place the covered bowl into a claypot or stockpot.
Fill the claypot or stockpot with water until it covers half of the big bowl. Cover the pot and double boil with low heat for 3 hrs.
Remove bowl from pot and remove all the chicken pieces.
Slowly pick up the smaller bowl and chicken essence will flow out into the bigger bowl.
Strain chicken essence into bowl and serve hot.
Everyday Veggie & Tofu Laksa
To Cook
Heat oil in a large pot over a medium heat and add the laksa paste. Fry for 3-4 mins or until fragrant and it starts to split.
Add the coconut milk, chicken stock and water and bring to the boil. Then turn down and simmer for 5 mins.
Add the kaffir lime leaves and lime juice to the broth and continue to simmer for 10 mins.
Prepare the noodles according to packet instructions.
To Serve
Divide cooked noodles into 2 large bowls. Add the tofu and vegetables then ladle over the broth. Garnish with spring onions, coriander, bean sprouts and lime.
Thai Carrot and Pumpkin Curry
To Cook
Pour stock into large pot and bring to boil.
Add galangal, half your garlic, lemongrass and chillies, and simmer for 5 mins.
Add pumpkin and carrots, and simmer while covered for 5 mins or until tender.
Heat oil in a separate pan, and stir fry the shallots and garlic for 2 mins, or until fragrant.
Add curry paste to shallots and garlic and stir fry for another 2 mins.
Transfer the shallots, garlic and curry paste into the pot with the now-softened carrot and pumpkin.
Add the coconut cream, and Thai basil and simmer for a few mins.
Toast pumpkin seeds in frying pan.
To Serve
Serve dish with or without rice and sprinkle on the toasted pumpkin seeds.
Sweet Potato and Peanut Vegan Curry
To Cook
Add garlic, onion, ginger and red curry paste to 2 tbsp cooking oil and fry on a medium heat for about 5 mins.
Add coconut milk, peanut butter, water and sweet potato. Bring to the boil and simmer on a low to medium heat for 10-15 mins or until sweet potato is tender.
Blend mixture until smooth.
Fry tofu in 1 tbsp oil until lightly and evenly browned on all sides.
Add mixture back into the pan and bring to the boil. Simmer on a low to medium heat and add tofu, capsicum, broccoli, green beans and the juice of 1 lime for about 5 mins or until the vegetables are just tender.
To Serve
Serve with boiled rice and lime wedges. Sprinkle with peanuts and coriander.
Sesame Tofu & Sweet Corn Ramen
To Prep
Drain & press the tofu overnight, cut into 2cm square strips, marinate in the teriyaki sauce for 3-4 hrs.
Remove the tofu from the marinade, pat dry, dip into the egg/almond milk mixture and coat with black and white sesame seeds. Chill for 30 mins.
To Cook
Place the vegetable stock, white miso paste, sesame oil, togarashi spice, cooking sake into a saucepan and simmer for 5 mins.
Add the sweet corn kernels, baby corn and shredded nori and simmer for 1-2 mins; set aside, keeping warm.
Bring a saucepan of water to the boil, add the Hakubaku Organic Ramen noodles, cook for 4-5 mins, drain and keep warm.
Heat a little oil in a heavy based fry pan, cook the sesame coated tofu, turning to brown each side. When cooked, drain on kitchen paper and slice.
To Serve
Place the noodles & broth in a bowl, arrange the sesame tofu and hard boiled eggs on top. Garnish with enoki mushrooms, nori and chives.
Zosui Pork Rice
To Cook
In an earthenware pot, add the dashi and bring to a boil.
Add the pork and stir to separate. Add in the onions, carrots, cabbage and mushrooms and stir to combine.
Add the mirin, soy and return the mixture to a rapid simmer for about 1-2 mins, while stirring occasionally.
Mix in rice and simmer for another min.
Lastly, stir in spring onions and swirl in the beaten egg.
To Serve
Turn off heat and garnish with some more sliced spring onion. Enjoy!
Chicken and Prawn Laksa
To Make Chicken Stock and Prawns
Place chicken stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium-high.
Cook for 25 mins or until chicken flesh falls off the bone and liquid reduces by about a third.
Discard skin, pull the flesh off the bone and place in a bowl, discard bones. Set broth aside.
Heat oil in a pan. Cook the prawns, in batches, turning occasionally, for 5 mins or until prawns curl and change colour. Transfer to a serving platter.
To Make Laksa Chilli Sauce
Mix ingredients together in a small bowl. Set aside for 20 mins.
To Make Laksa Broth
Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 secs, then add lemongrass and chillies. Cook for 1 min.
Add the laksa curry paste. Turn heat up to medium and cook for 2 mins, stirring constantly, or until fragrant.
Add chicken stock, coconut milk, fish sauce and 2 tsp of laksa chilli paste. Place lid on and simmer for 10 mins.
Adjust to taste using lime juice and fish sauce. Add tofu puffs. Leave on turned off stove with lid on for 5 mins.
To Assemble Laksa
Divide noodles between 2 bowls. Top with shredded chicken.
Pour broth over chicken. Top with bean sprouts and the rest of the garnishes. Serve with Laksa chilli sauce on the side.
Thai Red Curry and Chicken Soup
To Cook
In a large saucepan, add 1½ cups water, cook rice and set aside.
Cut the chicken breast into a few pieces and boil them until they have cooked through. Set aside to cool off.
Add butter, garlic, onion and capsicum to the stockpot. Cook, stirring occasionally until tender, about 3-4 mins. Stir in ginger until fragrant, about 1 min.
Whisk in curry paste until well combined, about 1 min. Gradually whisk in coconut milk and vegetable stock and cook, whisking constantly until incorporated, about 1-2 mins.
Shred chicken breast. Bring soup to a boil, reduce heat and simmer until slightly thickened, about 8-10 mins.
Stir in rice, shredded chicken, lime juice and coriander. Season with salt and pepper.
Serve immediately.
Bo Kho (Vietnamese Beef Noodle Soup)
To Prep
In a large bowl, combine all the marinade ingredients (ginger, galangal, garlic, palm sugar, five spice powder and fish sauce) and mix until sugar is dissolved.
Place meat into bowl and coat with spice mixture. Set aside to marinate for 25 mins.
To Cook
Using a large saucepan, heat vegetable oil on a high heat. Add in garlic, shallot and lemongrass and stir for 3 mins until the shallot becomes translucent.
Place the beef in the pot and brown on each side. Reduce heat to medium, add tomato paste and cook for 4-5 mins.
Add to the pot the star anise, chilli powder, paprika, white pepper, water and coconut water. Simmer for 60 mins, stirring occasionally.
Once the hour is up, add in the chiu chow oil, soy and carrots. Continue cooking for another 35-40 mins.
Prepare the egg noodles according to the packet instructions, then divide between 4 bowls.
To Serve
Remove the star anise from the soup then carefully ladle mixture over the noodles, ensuring there is a generous amount of beef and carrots.
Top the soup with Thai basil, coriander, sliced shallot and lime.
Enjoy!