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Recipes

Din Tai Fung Range

Posted on 27 Jun, 2022
Din Tai Fung Range

Hargow & Xiao Long Bao 

  1. Line your steamer with the steamer paper 
  2. Place your dumplings in, spaced apart so the skin does not touch when it expands 
  3. Steam for approximately 8 minutes 
  4. Enjoy with dumpling sauce and the most decadent chilli oil by Chillgasm 

Pan fried Shrimp & Pork Dumpling

  1. Pour 1 teaspoon of oil into a non stick pan on medium heat 
  2. Pan fry till the bottom is golden brown (be careful not to burn it) 
  3. Pour 120ml of water in the pan and cover until the water evaporates. 

Prawn Fried Rice with Egg 

  1. With the container lid on, microwave for 5 minutes 

All items should be cooked from frozen (do not defrost)



 

Thai Red Curry Pumpkin Soup

Posted on 20 Jun, 2022
Thai Red Curry Pumpkin Soup

1. Blitz lemongrass, garlic and shallots in a food processor until fine (or bash into a paste using a mortar and pestle).

2. Heat oil in a large pot. Add in lemongrass, garlic and shallot paste and fry off until fragrant. Add in red curry paste and continue to fry off (about 3-5mins). Be careful not to burn this paste.

3. Add pumpkin pieces and stir to coat.

4. Add water/stock and vegetable stock powder. Stir to mix through and bring to the boil.

5. Reduce heat and let simmer for 15-20minutes or until pumpkin is cooked through (very soft). The smaller/thinner your pumpkin pieces, the faster they will cook.

6. Remove the pot off the stove. Use a stick blender (or blender) to puree the contents of the pot until you arrive at a thick, smooth liquid soup.

7. Return the pot to the stove and add in coconut milk. Stir to mix through completely. Taste and season if necessary.

You can garnish your soup with a dollop of coconut milk, a few pieces of roasted pumpkin (optional) and fresh coriander. I served this soup with lots of crusty sourdough on the side.

Tagged Soup, curry

Pickled Green Chillies

Posted on 13 Jun, 2022
Pickled Green Chillies

1. In a small pot, mix the sugar and vinegar together, then gently heat on low until all the sugar is dissolved, stirring every now and then. Leave to cool completely.

2. Add sliced green chillies and sliced garlic into a 1L sterilised jar.

3. Pour in sugar and vinegar solution to fill the jar. Give the jar a jiggle and tap on the bench top to release any trapped air pockets. Screw on the lid and refrigerate.

Ready to devour in a couple of days (once the chillies lose their vibrant green colour) 

 

Tagged condiment

Vietnamese Dipping Sauce (Nuoc Cham)

Posted on 13 Jun, 2022
Vietnamese Dipping Sauce (Nuoc Cham)

1. In a bowl, whisk together water and sugar until sugar dissolves.

2. Add in lime juice, fish sauce, garlic, vinegar and chili (if using) and stir to combine.

3. Store in an airtight container in the refrigerator (will last for weeks) 

 

This recipe makes approx 1L. For less, split the recipe in half. 

Pho by Pho Vien

Posted on 06 Jun, 2022
 Pho by Pho Vien
Loved and cherished by not only the Vietnamese but also many cultures around the world, Pho has found its way into our everyday lives. PhoVien’s version comes with all the essential elements of a quality pho- a delicious bone marrow broth which has been simmered and condensed for more than 10 hours, rice noodles, brisket, beef balls, onions, shallots. Perfect to have as it is or customise it with your own touch!

Kimchi Mandu

Posted on 30 May, 2022
Kimchi Mandu

Make the Filling

1. Bring a medium pot of water to the boil.

2. Add the sweet potato noodles to the boiling water and cook for 7 mins. Drain and rinse through with cold tap water.

3. Using scissors, cut up noodles into manageable lengths.

4. In a medium sized mixing bowl, add the prepared noodles and all the other filling ingredients and mix through with a gloved hand.

5. Fill each dumpling wrapper with a small amount of filling. Fold the round wrapper in half to form a half moon shape. Press in the edges to seal (the more experienced you are, the more you can fill your wrapper to make a more plump dumpling).

6. Smear a small amount of water around the edges of half of the wrapper to help seal the dumpling.

7. Place dumplings on in steamer baskets lined with parchment paper. Make sure you space them apart and that they are not touching each other.

8. Steam for 8-15 minutes (depending on much you fill each dumpling).

 

Pan fried method

1. Heat some oil in a small pan over medium arrange 

2. Arrange 8 dumplings until the bottom turns light brown, about 2 to 3 minutes. 

3. Add 50 ml water to the pan and turn the heat to high. 

4. Cover the pan with its lid and let it steam. 

5. Turn the heat back to medium as soon as the water has completely evaporated. 

 

Make the Dipping Sauce

Combine all ingredients in a small mixing bowl and stir to dissolve the sugar.

Add spring onions, sesame seeds to chilli to taste.

 

Serve steamed/pan fried dumplings with dipping sauce.

Jap Chae

Posted on 30 May, 2022
Jap Chae

Have a big mixing bowl ready.

You will make each component of your jap chae separately and then transfer it into the mixing bowl. 

 

A. Marinate the beef and mushrooms:

Into a small bowl, add:

  • marinated beef bulgogi
  • mushrooms

Mix together until well combined, then cover and refrigerate. 

 

B. Make the egg garnish:

1. Beat the egg yolks with a pinch of salt.

2. Add 1 tsp oil to a heated non-stick pan.

3. Turn off the heat and pour the egg mixture into the pan.

4. Tilt your pan so that the egg spreads thinly. Let the egg cook using the residual heat in the pan.

5. Flip over the egg and let it sit in the pan for another minute.

6. Once cool, slice the egg into very thin strips and set aside.

 

C. Prepare the Spinach:

1. Bring a large pot of water to the boil.

2. Add spinach and blanch for 30-60 seconds.

3. Remove spinach into a colander and rinse in cold water to stop it from further cooking.

4. Squeeze the spinach with your hands to remove any excess water.

5. Cut the spinach into smaller pieces, then place in a corner of your large mixing bowl

6. Season your pile of spinach with:

  • 2 tsp soy sauce
  • 2 tsp sesame oil

 

D. Prepare the noodles:

1. Bring a large pot of water to the boil, add the noodles, and cook for 7 minutes (make sure to stir the noodles so thye don't stick together)  

2. Strain noodles and cut with scissors so that the strands are not too long.

3. Place noodles in a pile in the mixing bowl next to the spinach.

4. Add to your noodles and mix:

  • 4 tsp sesame oil
  • 2 tsp soy sauce
  • 2 tsp sugar

 

E. Prepare the vegetables

1. Heat up a skillet over med-high heat with 2 tsp of oil 

2. Add onions and a pinch of salt. Stir fry for about 2 mins until the onion looks translucent and transfer into the mixing bowl 

3. Reheat the same skillet and add oil.

4. Add carrots and capsicum and stir fry for 1 minute (or too your liking. Some people prefer softer vegetables) 

5. Transfer mix to the mixing bowl.

 

F. Cook the beef and mushrooms

1. Reheat the skillet and add oil.

2. Add the beef and mushroom mix and stir fry for a few minutes until the beef is cooked through.

3. Transfer mix to the mixing bowl.

 

G. Final assembly of the dish

Now that all you have prepared and placed all the different components of this dish into your mixing bowl, add the final seasoning and mix:

  • 2 garlic cloves, minced
  • 2T soy sauce
  • 2T sugar
  • 1 tsp ground black pepper
  • 2 tsp sesame oil

Garnish your jap chae with the egg strips and toasted sesame seeds.

This dish is best served at room temperature.

Hot Pot

Posted on 21 May, 2022
Hot Pot

Making your instant soup

1. Boil a big pot of water on the stove

2. Add in seasoning paste of your choice

3. Season to taste with fish sauce (or salt), chicken boulion powder and sugar

 

Prep your vegetables 

1. Wash all your vegetables and place in a larger colander or on a serving platter

 

Making your sauce

1. The options are endless. I like adding hoisin sauce, sesame oil, topped up with chopped garlic, coriander and chilli in mine

2. My family uses a premade bottle of sukiyaki sauce 

 

Setting up everything else

1.Place all other ingredients into bowls or on serving platters 

2. Set up your gas/electric portable stove. 

3. In a hot pot pot, add in your soup and bring to boil

3. Gather your friends and family around and enjoy (remember ingredients like beef, pork, lamb and chicken slices cook much quicker than others)

 

* The ingredient measurements will vary depending on how many people are eating. This is just a rough guide. 

 

Mandarin Syrup Cake

Posted on 14 May, 2022
Mandarin Syrup Cake

Make the Sugar Syrup

Heat the sugar and mandarin juice in a small pot until the sugar has dissolved.

Simmer on low for 2 minutes.

Turn off the heat and leave to cool completely.

 

Make the Cake

Preheat a fan forced oven to 160C.

Line the base and sides of a deep round 20cm cake tin.

Cream the butter, sugar and zest in a stand mixer until light and fluffy.

Add eggs in one at a time, mixing well between each addition.

Remove the bowl from the stand mixer.

 

Add in sour cream and stir with a spatula.

Sift in flour and stir until just mixed through.

Add in almond meal, mandarin juice and vanilla. Stir until just combined.

Pour mix into prepared tin.

Bake for 1 hour 20 mins or until a skewer inserted comes out clean.

 

Use a skewer to poke holes into the top of your cake once it comes out of the oven,

Pour the prepared mandarin syrup over the top of your cake and let it sit for 15mins inside the tin to allow for the syrup to soak in.

After 15 mins, remove your cake from the tin onto a cooling rack and allow to cool completely.

 

 

Decorate your Cake (1)

You can simply top your cake with fresh mandarins.

Just slice a few mandarins in half.

Leave some halves with their peels intact and peel the others to reveal the segments.

 

Decorate your Cake (2)

Heat 1/2 cup sugar with 1/2 mandarin juice in a small pot. Once the sugar dissolves, simmer until the syrup thickens and starts to darken.

When the syrup has thickened, remove from the heat and let it cool completely.

Once cooled, add in 1/4 cup mandarin juice and mix into the syrup to loosen it so that you can pour it.

Whip 300mL thickened cream with 3T icing sugar and 1 tsp vanilla extract until soft peaks form.

Smear cream on top of your cake, leaving a small clear border without cream.

Drizzle prepared syrup over the cream.

Let most of the syrup pool in the centre at the top of the cake. Allow some of the syrup to drip down the sides of the cake.

 

Decorate your Cake (3)

Decorate as per suggestion in (2) above.

Top with prepared mandarins from suggestion (1) above.

 

 

 

 

Stir fried Kimchi Udon

Posted on 06 May, 2022
Stir fried Kimchi Udon

1. Place udon in a heatproof bowl. Cover with boiled water. Leave on the benchtop while you make the sauce. (The water is needed to just loosen the strands of noodles without breaking them.)

2. In a large skillet or wok, add oil, shallots and garlic. Sauté on medium heat for 1min to release their aroma.

3. Optional: Add in sliced bacon (or other marinated meats of your choice) and continue to stir until the fat is translucent and there is a bit of colour on your bacon 

4. Add in gochujang and stir to mix through.

5. Add in kimchi, then honey and stir through.

6. Reserve 1/4 cup of liquid from your noodles. Using a colander, drain away the rest of the water, leaving behind the noodles. Gently give the colander a shake to separate the strands of udon.

7. Add noodles to the work and stir through. Add in reserved noodle water and mix through until the sauce has emulsified. Remove from the heat when the sauce reaches the thickness you desire.

Serve on a plate, garnished with toasted sesame seeds and sliced spring onions. Top with a fried egg and enjoy!

Crispy Rice Salad (Nam Khao)

Posted on 01 May, 2022
Crispy Rice Salad (Nam Khao)

Rice Balls

1. Add glutinous rice to a large bowl filled with water and leave to soak overnight.

2. The next day, pour rice into a sieve/colander and drain.

3. Rinse with fresh tap water.

4. Line a steamer basket with parchment paper and add in rinsed rice (no water).

5. Steam for 30 minutes.

6. Meanwhile, prepare the rest of the ingredients for making the rice balls and place into a large mixing bowl.

7. After 30 minutes, remove the steamer and leave it to cool for 5-10 minutes on the bench top.

8. Remove the rice from the steamer and when cool enough to handle, mix all ingredients together in the bowl until everything is well combined.

9 Shape balls with your seasoned rice mix (larger than a golf ball but smaller than a tennis ball).

10. Deep fry rice balls until golden.

Set aside.

 

Dressing

1. Combine the lime juice and sugar in a medium bowl. Stir to dissolve the sugar. 

2. Add in fish sauce and taste (You should be able to taste the sugar, lime and fish sauce but nothing should overwhelmingly stand out).

3, Keep adding fish sauce to the dressing until you achieve this balance.

4. Add water to thin out the dressing a little.

5. Add in garlic and chilli.

Assemble the Salad

1. Toast the glutinous rice grains in a dry skillet until golden.

2. Grind the toasted rice grains using a mortar and pestle to make the toasted rice powder. (The rice powder should not look like dust but needs to be fine enough to not resemble gritty sand.)

3. In a large mixing bowl, add salad ingredients.

4. Break up rice balls into big chunks and add into salad.

5. Pour in dressing and toss through.

6. Garnish serving platter with oak leaf lettuce leaves and serve. Best eaten immediately :) 

Ramen Eggs (Ajitsuke Tamago)

Posted on 24 Apr, 2022
Ramen Eggs (Ajitsuke Tamago)

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! 

Instant Seasoned Bamboo (Menma)

Posted on 23 Apr, 2022
Instant Seasoned Bamboo (Menma)

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) 

Anzac Biscuits

Posted on 15 Apr, 2022
Anzac Biscuits

Preheat fan forced oven to 170C.

Mix dry ingredients in a large bowl until well combined.

Add cubes of butter and golden syrup into a small saucepan. Heat on medium until the butter is melted.

In a small bowl, mix the bicarb of soda with the boiling water and stir. Add this mix into the saucepan of melted butter and golden syrup. The mix will start to foam and increase in volume. Using a spatula, add this wet mix into the bowl of dry ingredients and stir everything together until well combined.

Make roughly 20 balls of dough from this ‘dough’ (about the size of a heaped tablespoon each). Place each ball evenly across 2-3 baking trays lined with baking paper. Lightly press down on each ball to make a disc. They will continue to spread when they bake so allow a 5cm gap between each disc.

Note: the thicker the disc, the chewier your biscuit will be. The thinner the disc, the crispier it will be.

Bake for 10-11 minutes. Check on them around 9 minutes. These biscuits will be darker than your usual ANZAC biscuit because of the brown sugar. Leave the biscuits to cool on the tray. They will firm up more on cooling so take the trays out of the oven just before your desired level of chew. Garnish biscuits with rosemary the moment they come out of the oven. Their temperature will help release the oils in the rosemary and impart the scent into the biscuits. Sprinkle with sea salt flakes.

 

Hot Cross Buns

Posted on 06 Apr, 2022
Hot Cross Buns

Measure out ingredients to make the buns and leave out on the bench top to come to room temperature.

Attach dough hook onto your stand mixer and add the dough ingredients in this order:

Cream

Milk

Egg

Sugar

Cake Flour

Ground Cinnamon

Bread Flour

Yeast

Salt

 

Turn on your stand mixer and mix on low for 12mins.

Now add in the dried cranberries and mix for another 5mins

Lightly dust the benchtop with bread flour.

Remove the dough from the stand mixer onto your prepared bench and quickly knead with your hands to form a ball. Place this ball of dough (seam side down) into a large lightly oiled bowl.

Cover with cling film and leave in a warm and dark spot to prove for about 1 hour.

Line the bottom of a 29ccm round baking tin with baking paper. Place a small ramekin or heat proof bowl in the centre of the tin.

Weight your dough then divide into 25 evenly weighted pieces of dough (you can divide into 26 if you want the middle hole filled with a bun as well). Cover the pieces of dough with a clean tea towel or cling film while you shape them.

Shape each piece of dough into round balls and place evenly around the baking tin. You should aim for two concentric circles of dough spaced evenly around your ramekin:

9 balls in the inner circle

16 balls in the outer circle

Cover with cling film and leave to prove for another hour (leave the ramekin in the centre of the baking tin. It should stay there until you finish eating all your hot cross buns).

Preheat fan-forced oven to 175C.

 

Make the Butterscotch Sauce

In a small pot, add cream, sugar and butter. Heat on medium heat until sugar dissolves.

Allow the sauce to simmer for a few minutes before turning off the heat.

Add the vanilla and pinch of salt.

 

Prepare to Bake

Mix the flour and water together in a small bowl until well combined and you have formed a loose paste.

Transfer to a piping bag/zip lock bag.

Pipe a cross onto each bun.

Bake at 175C for 28 mins or until buns are golden and sound hollow when tapped.

 

Finishing Touches

Once the buns come out of the oven, give them a shiny glaze by brushing the tops with warm butterscotch sauce.

Pour the remaining warm butterscotch sauce into the ramekin which is in the middle of your baking dish.

 

Serve warm.

 

Bruschetta

Posted on 06 Apr, 2022
 Bruschetta

Prepare the Salsa

Depending on the size of your tomatoes, slice them in quarters or eighths. 

Place in a medium mixing bowl.

Add in other ingredients and mix to combine.

Leave aside to allow the flavours to develop.

 

Prepare the Bruschetta base

Cut the baguettes on the diagonal into slices.

Add minced garlic into the melted butter

Brush each side with melted butter and arrange in single layer on lined baking trays.

Bake in a 160C oven for about 5-10 minutes or until golden.

Turn each piece at the halfway mark and continue to bake so that both sides are golden.

The bake time will change depending the type of baguette you use. Dense sourdough baguettes take less time and light -Vietnamese style baguettes take longer. You basically want a crunchy bread base to hold your topping.

 

Assembly

Taste the salsa and season if necessary.

This salsa is best eaten at room temperature to get maximum flavour from the tomatoes and avocados.

Spoon salsa on top of prepared bruschetta base.

Top with a grilled prawn (optional).

 

You can prepare this salsa hours in advance and chill until needed. Bring it out to room temperature and grill the prawns and assemble just before serving.

Beef Kofta

Posted on 05 Apr, 2022
Beef Kofta

Mix all ingredients together until well combined. 

Fry up a 1 tsp of this prepared kofta mix and taste for flavour and seasoning. Make any necessary adjustments then refrigerate for at least one hour to firm up. 

Divide mix into 12 portions and shape onto skewers. 

Refrigerate for at least one hour to set. 

Cook koftas on the bbq for maximum flavour, or on the stovetop/grill.

 

*dried herbs can be used a replacement if you don't have fresh herbs 

Tagged beef dish

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.