Recipes

1. Add the pork to a pot of water and fill to cover by 5cm. Bring to the boil. Allow to boil for 1 min then remove and drain. Rinse impurities off the pork pieces in fresh tap water and set aside.

2. Add sugar and water to a clean wok or medium sized pot. Heat on med-high heat to create the caramel. Let it bubble away until a rich, dark caramel forms (not burnt). Swirl the pan as you do this to distribute the heat in the pan.

3. Add in 1T oil and swirl through. Add ginger and onion and saute until the onion has softened.

4. Add prepared pork pieces and cook for about 5 mins.

5. Add Shaoxing wine, soy sauces and fish sauce. Stir to mix and heat through.

6. Add coconut water. Stir through then bring to the boil.

7. Cover with a lid, reduce heat to low and allow to simmer for one hour.

8. After one hour, remove the lid, add in the eggs and turn the heat up to medium. Allow the braising liquid to evaporate and thicken into a sauce. Gently rotate your eggs from time to time to allow it to absorb and take on a darker hue. Turn of the heat when the sauce reaches your desired consistency. Taste and adjust seasoning if required.

1. Add garlic, coriander and sugar into a mortar. Using a pestle, pound until the garlic and coriander are crushed.

2. Add in chilli and basil leaves and continue to pound until you reach your desired consistency.

3. Add in fish sauce and lime juice and mix through. Taste and adjust seasoning if necessary.

Serves 4

1. Add the pork bones and spare ribs into a large pot. Fill with water and bring to the boil. Boil for 5 mins then strain pork into a colander. Clean the pot, then rinse and strain pork to remove the physical impurities. Return the pork to the cleaned pot. Add dried shrimp, lemongrass, galangal, makrut lime leaves, garlic, chilli, 3L water and soup seasoning cubes. Bring to the boil then remove any surface scum. Reduce heat to low and cover the pot with a lid. Simmer for 60mins or until the ribs are tender.
2. Meanwhile, make the crispy garlic oil by adding the chopped garlic and oil into a small pot. Heat until the oil starts to sizzle and the garlic starts to fry and turn lightly golden. The garlic will continue to cook in the oil so turn off the heat when the garlic starts to colour. Set aside.
3. Remove the pork bones and aromats in the pot, leaving only the spare ribs and broth in the pot. Add in half of the prepared crispy garlic oil, sugar, lime juice and fish sauce. Bring to the boil then taste and adjust seasoning as needed.

Prep Everything Else

4. Slice egg wonton wrappers into strips. Deep fry until crispy then drain on kitchen paper. Set aside.
5. Slice gai lan to separate the leaves from the stems. Slice stems to create discs. Blanch leaves and stems in a pot of salted water with a dash oil. Remove and set aside.
6. Warm through fish and pork balls to packet instructions.
7. Prepare noodles to packet instructions.

Serve Up

8. Add a bundle of noodles to each bowl. Add in gai lan, a couple of fish balls and pork balls, a few slices of cha Hue and spare ribs. Ladle in soup. Garnish with crispy garlic oil, dried chilli flakes, coriander, spring onion and fried wonton strips.

Pandan Agar Agar:

1. Add all ingredients to a medium sized pot and gently bring to the boil.
2. Stir to dissolve the sugar and immediately reduce the heat once it reaches a boil. Simmer for 5 mins then pour into a mould (I used a 7”x10” plastic container). Allow to sit at room temperature for half an hour then place in the fridge to set. This will take a few hours.
3. Once set, you can cut your agar agar into blocks and serve.

Coffee Agar Agar:

1. Add all ingredients to a medium sized pot and gently bring to the boil.
2. Stir to mix in the condensed milk and immediately reduce the heat once it reaches a boil. Simmer for 5 mins then pour into a mould (I used a 7”x10” plastic container). Allow to sit at room temperature for half an hour then place in the fridge to set. This will take a few hours.
3. Once set, you can cut your agar agar into blocks and serve.

Real menma requires fermentation but you can use this quick method as the perfect substitute and it still tastes good! Best thing. It takes less than 10 minutes. 

1. Drain and wash the bamboo shoots thoroughly (you can also soak the bamboo in boiling hot water if you want to get rid of the smell before washing it)
2. Pour the sesame oil into the pan and stir fry the bamboo on medium high heat for 2 minutes 
3. Add in sugar and continue stir frying for another 2 minutes, ensuring the sugar coats all the bamboo 
4. Add in chicken stock, soy sauce, chilli oil (optional) and water and stirfry until the water evaporates 
5. Garnish with sesame seeds when serving (toasted for more fragrant aromatics) 

For the marinade: 

1. In a small saucepan, combine all the ingredients for the marinade 
2. Bring to a boil and whisk it a few times to let the sugar dissolve completely. Once boiling, lower the heat and simmer for 1 minute. Set aside to cool completely 

For the eggs: 

1. Heat water (plus a splash of vinegar + salt to easily peel the eggs later) in a saucepan and bring it to a boil.  Tip: there should be enough water to fully cover the eggs 
2. Once fully boiling, gently lower the eggs into the water. Set a 6 to 6 1/2 minute timer for a runny/custard like egg yolk 
3. Lower the heat to maintain a gentle boil
4. Prepare a bowl with ice and water, and once the timer goes off, immediately take the eggs out and shock them in water for 10 minutes. 

To marinate:

1. Peel the eggs and place them in a small zip lock bag or small airtight container
2. Pour marinade over the eggs, ensuring all the marinade is covering the eggs.
3. Refrigerate for at least 2 hours, but best overnight! 

1. Slice thin rounds from your radish. Stack the rounds then slice into thick match sticks. Add sugar, water and vinegar and mix to combine. Set aside for 30mins. After this time, your radish would have released a lot of liquid. Strain away this liquid and press through a clean tea towel to remove any excess moisture.
2. Add 1T gochu garu and mix with a gloved hand to coat all the radish pieces.
3. In another bowl, mix together 1T sugar, 1T fish sauce, minced garlic and remaining gochu garu.
4. Add spring onions, garlic chives and prepared radish. Mix everything well together and serve.

Serves 12-15

Make the Red Rubies

1. Bring a medium pot of water to the boil.
2. Meanwhile, add the chopped water chestnuts to a medium sized zip lock bag. Add food colouring then mix to colour the chestnuts. Add tapioca floor. Seal the bag then toss to coat all the chestnuts with the tapioca starch.
3. When the water is at a raging boil, slowly pour in prepared chestnuts, dispersing them in the water to avoid clumping. The red rubies will rise to the top when cooked. Allow them to continue to bubble for a couple of minutes before draining/scooping out into a colander. Rinse with cold running water to remove any excess starch and colouring. Add cooked red rubies to a bowl of iced water.

Put it All Together

4. Drain lychees, jackfruit, longan and coconut jelly, but reserve the syrup in a large jug.
5. Slice lychees in half and jackfruit into strips. Add them, along with the longan and coconut jelly into a large mixing bowl.
6. Add in grass jelly cubes and rinsed toddy palm seeds.
7. Add in evaporated milk.
8. Add in reserved syrup to taste (about 2 cups).
9. Finally, drain red rubies from their cold water bath and add them in this mix. Stir to mix everything through then chill well before serving.

Serves 2

1. Add corn kernels and milk to a medium sized pot.
2. Blitz with a blender then add in condensed milk. Stir to mix then heat the mix on medium-high heat.
3. Drop the heat to low, just before the milk comes to the boil.
4. Simmer for about 20-30 mins then strain the pulp through a fine mesh sieve
   (the longer you simmer the corn, the more pronounced the corn flavour will be)

Serve warm or allow to cool and pour into a tall glass filled with ice for a refreshing chilled option. Optional: Add a shot of cold brew or espresso

Serves 2-4

1. Place a piece of parchment paper over one piece of pork and tenderise using a rolling pin or food mallet. Repeat to tenderise all pieces.
2. Finely grate one brown onion into a bowl. Smother each piece of pork in this onion puree and refrigerate overnight. This injects so much flavour into the meat!
3. Just before cooking, set up your crumbing station with 3 shallow bowls:

• 1 bowl filled with the AP flour
• 1 bowl filled with beaten eggs (heavily seasoned with salt & pepper and a dash of vanilla extract)
• 1 bowl filled with panko breadcrumbs

4. remove all the excess onion puree from each piece of pork and lightly dust them in AP flour.
5. Slide each piece of pork (one at a time) into the bowl of beaten eggs. This egg mix will allow the crunchy coating to stick to your pork.
6. Coat each piece of pork with panko breadcrumbs. Gently press in the crumbs with your fingers to cover the entire surface area of each piece of pork.
7. Heat a wok, deep fryer or deep skillet to 180C (355F). Ensure that there is enough oil to fully submerge each piece of pork, leaving enough room for the oil level to rise in wok/skillet when you add in the pork pieces.
8. Deep fry your crumbed pork pieces in batches  (no more than two at a time) turning each piece over so that all sides are golden. Because each piece of meat is thin, it doesn't take long for each piece to cook.
9. Drain on a cooling rack lined with a sheet of paper towel. The rack helps air circulate under the tonkatsu and keeps it crunchy longer.

Use the tonkatsu as you please. Over a bowl of piping hot ramen or roll it into a sushi and pack it for a delicious lunch.

Makes 6

1. Wash and cook your rice.

2. While your rice is cooking, prepare the filling:

• Slice SPAM into 6 thick slices. Heat up a large skillet with 1tsp oil. Add SPAM slices and pan fry until each side is golden. Drain on kitchen paper and set aside.
• Crack eggs into a bowl and add a dash of milk/water. Season with salt and pepper and whisk well to combine. Heat up a non-stick skillet with 1tsp oil. Pour in egg mix and make one omelette. Slide omelette onto a chopping board and slice into 6 portions.

3. Once cooked, transfer the rice to a large bowl and mix in sushi seasoning to taste. Divide the rice mix into 12 portions.

To make each onigirazu:

1. Place a large sheet of cling film down on your bench.
2. Place one sheet of nori on top of your piece of plastic.
3. Place one portion of seasoned rice in the centre of the nori. Flatten it down to make a small square, rotated 45 degrees to the direction of your piece of nori. The rice acts like the bread in a sandwich.
4. Add a piece of omelette on the centre of your rice.
5. Add a piece of SPAM on the centre of your omelette.
6. Squeeze on Kewpie mayo to taste.
7. Tear up ½ a lettuce leaf to fit your rice square and layer on top of the mayo.
8. Grab another portion of seasoned rice and compact it in your hand before placing on top of the lettuce.
9. Fold each corner of nori over your ‘sushi sandwich’ to completely wrap your sandwich.
10. Wrap the cling film around your nori parcel so that it stays firmly in shape.
11. Allow your onigirazu to sit for 10 minutes to help set it before slicing in half.

Repeat with remaining ingredients to make the other 5 onigirazu.

1. Season prawns with salt and oil. Mix until well combined and set aside.
2. Add sauce ingredients in a bowl and mix. Set aside.
3. Place frozen bundles of udon noodles in a large bowl. Pour in boiling water to cover then use a pair of chopsticks to gently loosen the noodles. Drain and rinse noodles with cold tap water after 30 secs. Set aside.
4. Heat wok over high heat. Throw in prawns and let them cook in one layer until they curl and start to colour on the underside. Toss them in the heat to colour all sides and remove when almost cooked through.
5. Add 2T oil to the wok then add carrots and cook for 30 secs on high heat. Add cabbage and mushrooms and cook for 30 secs. Add snow peas and spring onions and cook for 30 secs.
6. Add prawns back in the wok. Toss quickly to mix through.
7. Add noodles and pour the prepared sauce on top. Gently toss the noodles to allow the sauce to evenly coat. Toss everything in the wok to mix and heat through. When the sauce has almost evaporated, turn off the heat and divide between two serving bowls/plates.

Prepare the Black Sesame Filling

1. Toast the sesame seeds in a dry pan for 5-8 mins on medium-low heat, stirring continuously until fragrant. Cool completely before adding to a food processor. Blitz to grind seeds to a paste. Add sugar and pulse to combine. Add butter and pulse to combine. Place filling in a bowl, cover and chill for 30 mins to harden.
2. Once the filling is chilled, you will be able to portion it into little 5g balls. If the balls are too soft, return them the fridge for another 10-20 mins to set before continuing. 

Prepare the Peanut Filling

3. Toast the peanuts in a dry pan for 3-5 mins on medium-low heat, stirring continuously until fragrant. Allow to cool completely. I like to pound my peanuts using a mortar and pestle until they resemble rough sand. Add sugar and mix through. Add butter and mix through. Place filling in a bowl, cover and chill for 30 mins to harden.
4. Once the filling is chilled, you will be able to portion it into little 5g balls. If the balls are too soft, return them the fridge for another 10-20 mins to set before continuing. 

Prepare the Dough

5. Add glutinous rice flour and potato starch in a bowl. Slowly add in the water, stirring as you go until a smooth ball is formed. You may not need all the water.
6. Break off 12-13g balls from your dough. Make rice balls one at a time, flattening the dough ball into a disc, placing a ball of filling in the middle then enclosing the dough over the filling. Roll the ball in your hands until it’s round and smooth. Set aside while you make the rest of the balls.

You can freeze the balls at this stage (do not allow them to touch) and cook them at a later stage.

Prepare the Sugar Syrup

7. Add sugar, water and ginger slices to a large bowl. Bring to the boil, stirring to melt the sugar. Once the syrup starts to boil, reduce the heat to low until it is ready to receive the rice balls.

Cook the Tang Yuan

8. Bring a large pot of water to the boil. Cook your tang yuan in batches by slowly adding into the boiling water. Carefully nudge them so that they don’t stick to the bottom of the pot and to each other. After one minute, remove them with a slotted spoon and transfer them directly into the simmering sugar syrup. Cook for a further minute or until they rise to the top.

Serve tang yuan warm in a bowl partly filled with the sugar syrup.

Serves 30-50

Make the Dumplings

1. Add dumpling filling into a bowl and mix until well incorporated. Fill dumplings using store bought wrappers, sealing them with a bit of water. You can make these ahead and freeze in one layer (do not allow them to touch each other). Cook them directly from frozen (do not thaw).
2. To cook, bring a large pot of water to the boil. When it’s at a raging boil, add dumplings and cook in batches, for 5-6mins each batch, or until the dumplings are cooked through.
3. Remove dumplings with a slotted spoon/spider and place directly into the prepared sauce. Toss to coat then garnish with sliced spring onion and toasted sesame seeds.

Make the Chilli Oil Sauce

4. In a large shallow bowl, add garlic, sugar, Chinese five spice, chicken powder and Szechuan peppercorns in the centre.
5. Heat oil to smoking point then pour over the garlic mix to release the flavours. Give everything a stir then add the rest of the ingredients and mix through. Set aside.

Makes 11

1. Line a 20cm x 26cm tray with baking paper with greaseproof paper.

2. Roughly chop half of the peanuts.

3. In a medium sized pot, add honey and heat until boiling. Simmer gently on low heat for a few minutes (less if you want a chewy bar). Be careful not to burn the honey.

4. Add peanuts and sesame seeds. Mix through.

5. Remove from the heat and pour into prepared tray. Smooth into an even, flat slab. Lightly sprinkle salt on top and gently press into the surface.

6. Leave to cool on the benchtop for about 30mins then chill in the fridge for another 30mins.

7. To serve, lift the slab out of the baking tray and place on a chopping board. Carefully cut the slab in half, lengthways. Slice fingers/bar out of the two pieces. You should get 11 fingers from each piece.

1. Heat sesame oil in a hot wok. Add in ginger and garlic and allow to inguse for about a minute or so. Be careful to not burn these aromats.

2. Add in chicken pieces in one layer and sear all sides (high heat).

3. Add in cooking wine and all the soy sauces. Turn to mix through then cover. Turn the heat down to low and allow to simmer for 15 minutes.

4. Remove the lid and give everything a stir. Simmer uncovered for another 15-20 minutes and give everything a stir once in a while. We like a dark braise on our chicken pieces and thicker, rich sauce, so we let ours braise for as long as possible, before the sauce gets too salty. 

5. Add in Thai basil (we use all the tender stems as well, so no need to pick off the leaves) and stry through until wilted. Served with a sprig of fresh basil (optional)  

6. Serve over a bowl of steamed rice. 

1. Remove any husk and silk from your corn cobs. Grill on the bbq or griddle pan on the stove, turning every so often so that everything cooks evenly.

While your corn is cooking, prepare the seasoned mayo.

2. Zest the lime (keep the lime intact for later) and add to a small bowl.
3. Remove the spine from the makrut lime leaves. Finely slice with a sharp knife then chop into fine pieces. Add to the bowl with the zest, along with the garlic and mayo. Mix to combine then season with salt to taste.
4. When the corn is cooked, brush on the seasoned mayo and garnish with chopped coriander, finely grated Parmesan (optional) and dried chilli powder (optional).

1. Preheat oven to 170C.
2. Make the caramel by adding the sugar and water to a pan. Use a light coloured pan so that you can see the colour of your caramel develop. Heat on high and do not stir. Gently swirl the pan from time to time to disperse any dark spots forming. Your caramel is ready when it turns dark brown. Immediately pour into the bottom of your ramekins.

We used 12 x125mL capacity ramekins for this recipe.

3. Add eggs, egg yolks, condensed milk, vanilla and salt into a large bowl. Whisk until well combined. Set aside.
4. Heat fresh milk and coffee into a small pot to warm through (do not boil). Slowly pour this mix into your egg mix, whisking the egg mix as you pour. Pass this thin custard mix through a fine sieve into a pouring jug. Use a spoon to remove/pop any air bubbles.

Pour custard into the ramekins (not all the way to the top) and cover each ramekin with foil. Pierce holes in the foil to allow steam to escape.

5. Place prepared ramekins into a deep baking pan. Pour hot water into the baking pan until it reaches half way up the sides of your ramekins. Bake for 25-30mins or until the custard has just set. If unsure, insert a toothpick into the centre of one flan. If it comes out clean, the flan is cooked.
6. Take ramekins out of the baking pan and remove foil. Allow to cool on the bench top (about 30 mins) before moving them into the fridge. Allow your flans to set and chill in the fridge for at least 4 hours before turning out.
7. To serve, run a knife around the edge of each flan before inverting onto a plate.

1. Cook soba noodles according to packet

2. In a serving bowl add kombu tsuyu (a soy based seasoning liquid with a seaweed dashi base) and quality sesame oil into your serving bowl and mix. Pile on a bundle of cooked soba noodles (make sure they’re well rinsed and drained) then top with toasted sesame seeds, crushed seasoned seaweed sheets and a generous helping of sliced spring onions. 

p.s. You can always add a side of protein or veg to your noodles (we sometimes pair it with assorted vegetable tempura but kept it simple this time). 
 

1. Prepare your cucumber by cutting the ends off each one. Smash cucumbers with the side of a large knife/cleaver. Cut up smashed cucumber into chunks and place into a large bowl. Add salt and sugar and toss to coat. Set aside for 20mins.

2. Meanwhile, place chopped garlic into a medium sized heatproof bowl. Heat sesame oil in a dry pan until smoking. Carefully pour smoking oil onto the garlic. The hot oil will release the aroma in the garlic and help take away its raw edge/taste. Add in soy sauce, rice vinegar, Chinkiang vinegar and chilli oil to taste. Stir to mix.

3. Drain your cucumbers after 20min, leaving behind all the excess liquid. Place cucumbers in the bowl with the dressing and mix to evenly coat. Place salad in a serving bowl and garnish with fresh coriander.

1. Add everything to a large mixing bowl. Stir then taste and adjust sugar and water to taste.