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Articles for the Month of November 2021

Hot & Sour Soup

Posted on 22 Nov, 2021
Hot & Sour Soup

Prep time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 moniutes

Bring the stock to the boil in a medium-large pot.

In a small bowl, add all the 'Seasonings' ingredients together and mix to dissolve the sugar and salt.

Rinse the dehydrated ingredients and squeeze out any excess water. Now slice them into thin strips.I like to cut the ends off the lily flowers and just sliced them vertically down the centre.

Crack the egg into a small bowl and lightly whisk. Set aside.

When the stock comes to the boil, add in char siu and rehydrated small prawns.

Let the stock return to the boil.

Add the seasoning sauce mix. Stir to combine.

Add the lily flowers, shitake mushrooms, black fungus mushrooms and bamboo shoots.

Bring the soup back to the boil.

Add five spice tofu, firm tofu and vinegar. Stir and bring back to the boil.

Taste and adjust seasoning as needed.

Mix the cornflour slurry in a small bowl. When the soup is boiling, swirl your ladle around inside the pot and slowly drizzle in the slurry.

Bring the soup back to the boil. Once again, swirl your ladle around inside the pot and slowly drizzle in the beaten egg.

Turn off the heat.

Ladle soup into serving bowls and garnish.

Sushi Tray - Crab

Posted on 22 Nov, 2021
Sushi Tray - Crab

Prep time: 45 min

Cook Time: 0 min

Total Time: 455 min

Serves: 2-4

Prepare your Rice

Wash and rinse your rice in tap water.

Cook the rice in a rice cooker. (1 Cup of fresh water is a guide for this amount of rice)

Transfer your cooked rice to a medium sized bowl.

Add sushi seasoning and mix until well combined.

Spread the rice into the bottom of a baking tray to make one even flat layer.

I used a 20cm x 27cm tray.

Prepare your Crab Mix

In a medium sized bow, make the dressing by adding Kewpie mayo, sour cream and yuzu kosho.

Mix together until well combined.

Separate the imitation crab sticks into strands.

Give the crab a rough chop then place into the bowl with the dressing.

Mix together until well combined.

Assemble your Tray

Layer sliced avocado over the rice.

Sprinkle furikake on top of the avocado.

Spread the crab mix evenly on top.

Sprinkle on furikake

Scatter tobiko on top

Sprnkle on furikake to garnish.

Pandan Coconut Sago Dessert

Posted on 22 Nov, 2021
Pandan Coconut Sago Dessert

Prep time: 15 minutes

Cook Time: 60 minutes

Total Time: N/A

Serves: 6

A. Make the Coconut Sago Pudding

Add coconut milk and sugar into a small pot.

Bring to the boil and stir to dissolve the sugar.

Immediately reduce the heat once it reaches boiling and simmer on medium-low heat for 5 minutes.

Remove pot from the heat and set aside to cool.

Bring 6 cups of water to the boil in a large deep pot.

Add sago and bring it to the boil again.

Stir, then cover and reduce the heat down to medium-low.

Cook covered 15 minutes, stirring every now and then to prevent the pearls from sticking to the bottom of the pot.

After 15 minutes, turn off the heat.

Keep the pot covered and allow to sit for 30 minutes.

Drain the sago into a fine mesh sieve and rinse under cold water.

Place prepared sago into a large bowl.

Pour in prepared sweetened coconut milk.

Stir to evenly coat the sago in the coconut milk.

Divide coconut sago mix amongst 6 serving glasses.

Refrigerate for to set (at least 2 hours best overnight for a chilled dessert).

B. Make the Pandan Coconut Custard

Place the egg yolks, sugar and cornflour in a medium saucepan and whisk until combined.

Gradually whisk in the coconut milk and water until smooth.

Stir mix over medium heat until the mixture thickens and just comes to the boil.

Immediately remove from the heat.

Add in a few drops of pandan flavouring (to taste) and mix through to combine.

Set aside to cool.

When cool, spoon into a piping bag (optional).

C. Assembling your Dessert

Divide the pandan custard mix evenly amongst the glasses.

You can do this with a spoon or pipe in the custard using a piping bag.

Garnish with sliced jackfruit and young coconut flesh.

If you prefer your desserts on the sweeter side, you can add more jackfruit garnish. The sweetness from the tinned jackfruit will sweeten your dessert for you and each person can adjust the sweetness level themselves.

Alternatively, you can add more (or less) sugar in the first step when you make your sweetened coconut milk mix.

Lime Chicken Rice Bowls

Posted on 18 Nov, 2021
Lime Chicken Rice Bowls

Prep time: Overnight

Cook Time: 20 min

Total Time: N/A

Serves: 4

Make a few slashes across the underside of each piece of chicken (ie: the flesh side), taking care not to cut into the skin. These slashes will allow your chicken to cook quickly and evenly.

Marinate the prepared chicken with all the ingredients in a bowl or sealed ziplock bag.

Leave overnight.

When ready to cook, take out the chicken from the fridge and place on your benchtop.

Cook your rice.

Cook your edamame according to packet instructions.

Dress the salad.

Have your rice bowl ready for assembly.

Cook your Chicken:

Heat a large fry pan or cast iron skillet.

Add 1 Tbsp Olive oil.

Add chicken pieces, skin side down.

Be sure to leave behind the marinade as you want your pan/skillet to be as dry as possible.

Also do not over crowd your pan or your chicken will stew.

Adjust your heat to medium-high or medium if your pan is too hot.

Using your tongs, press down on each piece of chicken to ensure contact on the pan/skillet. Most of the cooking will be done with the skin side down.

You will know your chicken is ready to flip when the skin is nicely caramelised and the sides of each piece have turned opaque. The top surface of each piece of chicken (ie the flesh side) should look like it is also turning opaque.

Flip each piece of chicken over to finish cooking.

This will not take long. Check by turning a piece over. It should be completely opaque.

Turn off the heat and leave the chicken in the pan while you assemble your bowls.

To assemble to each bowl:

Place rice in one half of each bowl.

Place dressed salad leaves in the other half of the bowl.

Place sliced avocado in one corner on the bed of rice.

Season with furikake.

Scatter edamame beans however you like in your bowl.

Now remove the cooked chicken from the pan onto a clean chopping board.

Slice each piece then evenly distribute amongst the prepared bowls.

Tagged chicken dish