Recipes

1. Heat oil in a medium pot. Add tomatoes and saute for 2 minutes.

2. Add in 2/3 of the spring onions and saute to release aroma, about 1 minute.

3. Add stock and bring to the boil. Reduce heat and allow to simmer for 2 minutes.

4. Meanwhile, whisk eggs in a bowl and set aside.

5. Make cornflour slurry by adding cornflour and water in a small bowl and mixing. Pour slurry into the soup and stir to thicken. If you like your soup thicker, you can add in more cornflour slurry to adjust to your liking.

6. Remove pot from the heat. Pour whisked eggs into the soup at a height, gently stirring the soup to create egg ribbons in the soup. This will only take a few seconds.

7. Taste and season with salt and pepper.

8. Garnish with remaining spring onion and serve hot.

1. Bring the stock to the boil in a medium-large pot.
2. In a small bowl, add all the 'Seasonings' ingredients together and mix to dissolve the sugar and salt.
3. Rinse the dehydrated ingredients and squeeze out any excess water. Now slice them into thin strips. We cut the ends off the lily flowers and slice them vertically down the centre.
4. Crack the egg into a small bowl and lightly whisk. Set aside.
5. When the stock comes to the boil, add in char siu and rehydrated small prawns.
6. Let the stock return to the boil.
7. Add the seasoning sauce mix. Stir to combine.
8. Add the lily flowers, shitake mushrooms, black fungus mushrooms and bamboo shoots.
9. Bring the soup back to the boil.
10. Add five spice tofu, firm tofu and vinegar. Stir and bring back to the boil.
11. Taste and adjust seasoning as needed.
12. 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.
13. Bring the soup back to the boil. Once again, swirl your ladle around inside the pot and slowly drizzle in the beaten egg.
14. Turn off the heat. Ladle soup into serving bowls and garnish.

To make the Pepper Sauce

1. Add the sugar, soy sauce, oyster sauce, pepper and water into a small bowl and mix to combine. Set aside.

2. Heat oil on medium heat in a small-medium sized fry pan. Add garlic and ginger and fry until fragrant.

3. Add in pepper mix. Turn heat up to high and let it bubble and reduce to thicken slightly. This will take less than a minute.

4. Add in butter and stir through. Turn off the heat when the butter has melted and is incorporated in the sauce. Serve immediately.

To make the Sweet Potato Mash

1. Peel the sweet potato and cut into 3mm slices. Add into a medium sized pot.

2. Add milk into the pot (enough to cover the potatoes).

3. Heat mix on high. When the milk reaches boiling point, reduce the heat to medium-low so that the potatoes simmer gently in the milk to cook (this takes about 25mins from a cold start).

4. When the potatoes are fully cooked through, drain the milk, leaving some behind in the pot. Add butter and mash. Season with salt to taste.

To make the Steak

1. Choose your favourite cut and cook it to your liking. (We prefer ours seasoned with salt and cooked medium rare) 

To make the Prawns 

1. Into a medium sized bowl, add prawns, salt & olive. Mix well until combined

2. Heat skillet and add in prawns (do not overcrowd)

3. Once the prawns start to colour, flip over to colour the other side). Set aside. 

Serves 12

1. Rinse then soak the beans in cold tap water overnight.

Prepare the Sago

2. Add water to a large, deep pot and bring to the boil. Add in sago and give it a stir. Immediately reduce the heat to low when it comes to the boil. Cover with a lid and gently simmer for 15mins (stirring every 5mins). Turn off the heat and keep the lid on. Let sit for 25mins.

3. Drain cooked sago through a fine sieve and rinse thoroughly with cold tap water to remove the excess starch. Place cooked sago in a large bowl filled with iced water and set aside.

For the Soup

4.Rinse the beans then add to a large pot. Add sugar, tangerine peel and fresh water, then bring to the boil.

5. Reduce heat and gently simmer for 90mins or until beans are cooked to your liking. Remove the tangerine peel.

6. I like to give this mix a light blitz so that the soup has a mix of whole cooked beans and mashed beans. Blitz or don’t blitz. Blitz as much or as little as you desire.

7. Add in the orange zest, stir and heat through.

8. Drain prepared sago and add into the soup. Stir to mix through then taste for sweetness. Adjust as needed. Serve hot or warm.

1. Place all dry crepe ingredients into a med sized bowl. Whisk. Add in water and whisk to form a batter. A few lumps are ok. Add in oil and whisk to just combine.

2. Heat a non-stick pan and spoon in a ladle of batter, or just enough to coat the pan with a thin layer of batter. Keep the heat on low.

3. When the batter just turns opaque, crack an egg onto the crepe. Using a spoon, spread the egg to cover the crepe.

4. Sprinkle on spring onions and sesame seeds.

5. Flip the crepe over. Dollop on <1T hoisin sauce and <1T sambal oelek. Smear to cover the crepe with this sauce mix.

6. Place 2 slices of ham of choice down the centre of the crepe, leaving a gap in the middle to allow for a fold.

7. Place a crispy wonton wrapper on each piece of ham.

8. Fold one edge of the crepe in to cover. Fold the opposite parallel edge of the crepe in to cover. Now fold the crepe in half, along the gap you created between your ham/wonton wrappers.

9. Remove the crepe from the pan and slice in half. Enjoy 

Serves: 2-3

Scramble the Eggs:

1. Whisk eggs in a bowl and set aside.

2. Heat a large non-stick skillet or wok on low heat. Add in a knob of butter.

3. Once the butter has almost melted, pour in the whisked egg. Scramble the eggs by allowing them to slightly set against the surface of the pan before using a spoon or spatula to gently pull the eggs from the edges of the pan back into the centre. Tilt your pan to allow the runny part of the eggs to make contact with the pan and set. Be gently to create long soft ribbons/chunks of egg. Switch off the heat before all the egg has set. (The eggs will continue to cook) Do not overcook your eggs. You want them to be soft. 

4. Carefully transfer your eggs to a plate.

Assembling the rest: 

1. Wipe your pan clean with a kitchen paper towel. Add oil and heat your pan to high.

2. Add garlic and white parts of the spring onions. Saute until fragrant.

3. Add diced tomatoes and break down in the pan to create a thick sauce.

4 Add in sugar and soy sauce.

5. Add in chunks of tomato and stir to mix.

6. Taste for seasoning.

7. Add in the rest of the spring onions and take your pan off the heat.

8. Add the scrambled eggs into your tomato mix. Roughly fold through, taking care not to break up the egg too much in the stir fry.

Enjoy! 

Serves 4-6 as part of a shared meal

1. Whisk eggs in a jug. Add water, fish sauce and chicken bouillon and whisk just enough to combine. Pass the mixture through a sieve into your steaming bowl for a silky smooth result. Use a spoon to remove any air bubbles on the surface of your egg mix.

2. Cover bowl with cling wrap and place inside steamer filled with water. Place the lid on the steamer and bring the water to the boil. Immediately drop the heat to low once the water starts to boil and let steam for 12-15mins. Times will vary depending on the size of your bowl. Deep bowls with thick walls will take longer. The centre should have a slight wobble and will further set upon cooling.

3. Carefully remove the bowl from the steamer. Discard the cling film and top with soy sauce, sesame oil and sliced spring onions. Enjoy immediately.

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.

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.

1. Preheat oven to 180C.
2. Grease and line a 13cm x 33cm baking tray with baking paper.
3. Using electric beaters or stand mixer, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time. Add vanilla and beat through.
5. Sift in flour and salt. Fold through with a spatula.
6. Add almond meal and mix until well combined.
7. Spoon mix into prepared pan and spread evenly. Stud with sliced nectarine and ¾ of the blueberries. Evenly scatter flaked almonds on top.
8. Bake for 30-35mins until golden.
9. Meanwhile, dissolve 2T caster sugar in 2T boiling water and set aside. When the slice comes out of the oven, brush the top of the slice and fruit with this sugar syrup for a glossy finish.
10. Garnish with remaining fresh blueberries and lightly dust with icing sugar (optional).

Allow the slice to cool in the pan before cutting.

Serves 4

To make the Thai milk tea

1. Add the tea mix to a large pot. Pour in just boiled water and steep for 5mins. Strain tea leaves through a fine sieve (I recommend using a tea sock).
2. Add condensed milk and stir to dissolve. Chill until ready to use.

To make the Egg Custard Pudding:

1. Add 65mL of milk in a small bowl. Sprinkle gelatine powder on top and set aside.
2. In a large bowl, add egg yolks, sugar and vanilla and whisk to combine.
3. In a medium sized pot, heat remaining 185mL milk until it just comes to the boil. Pour this warmed milk into the egg mix and whisk to incorporate. Pour this egg and milk mix back into the pot and simmer for 2mins, stirring continuously.
4. Add gelatine mix into the pot and stir on med-low heat until the gelatine has completely dissolved.
5. Strain mix through a sieve into a small, clean container and chill to set (at least 4 hours, best overnight). Once set, cut pudding into cubes.

Other components:

1. Prepare brown sugar pearls according to the packet instructions.
2. Drain the grass jelly and cut it into cubes.

Tips:

1. we like to dissolve caster sugar in some drinking water and store the cubes in this mix.
2. Make you drink by layering the toppings any which way you like and enjoy.

1. Add sugar, vinegar, water and salt to a pot and heat. When the sugar has dissolved, turn off the heat and let it cool completely.
2. Add cubes of radish and sliced garlic into a clean, sterilised jar. Pour in pickling liquid to fill to the top. Screw on the lid.
3. Leave at room temperature for a couple of hours then refrigerate overnight before serving.

Prepare the Pork

1. Place the pork bones and pork neck in a large pot. Fill it with water to cover all the meat and bones.
2. Bring the pot to the boil and boil for 5 mins.
3. Remove the bones and wash under tap water to remove all the scum and impurities.
4. Discard the water in the pot and scrub the pot clean.

Make the Broth

1. Return the cleaned pork bones and neck to the clean pot and fill with 10 cups of water.
2. Place the dried shrimp, star anise, cinnamon, cloves, cardamom and bay leaves in a stock sock/bag. Add this stock bag into the pot.
3. Add rock sugar.
4. Bring the pot to the boil then reduce the heat to a simmer.
5. Cover and let the stock simmer gently for 1 1/2 hours. Check occasionally and skim any scum build up in the stock and discard.
6. After this time, remove the piece of pork neck and chill in the fridge to firm up overnight.
7. Remove the pork bones and discard.
8. Add tinned condensed tomato soup and fish sauce. Bring the stock to a boil and then reduce the heat to a simmer.
9. Simmer for 30mins - 1 hour.
10. Taste the broth and season.
11. Leave it to cool to room temperature, then cover and refrigerate overnight.
12. About 45 minutes before serving, take out your prepared broth from the fridge. Remove any excess fat which collected on the surface. Bring the pot to the boil and have it lightly simmering ready for plating.

Assembling

1. Place one piece of lettuce (roughly torn) at the bottom of each noodle soup bowl.
2. Prepare noodles per packet instructions then divide evenly among the 4 noodle soup bowls.
3. Take out your piece of pork neck from the fridge and cut into thin slices. Place 5 or so slices on top of the noodles in each bowl.
4. Bring a medium pot of water to the boil. Place fish balls and fish cakes in the water and remove when they have warmed through.
5. Distribute the fish balls and fish cakes evenly amongst the 4 bowls.
6. Place the garlic granules and oil in a heatproof bowl. Microwave for 30secs on 1000W. The garlic should be golden and the oil sizzling. If necessary, zap in 10 sec increments until your garlic develops a golden colour and the oil is sizzling. Set aside.
7. Ladle in the hot broth into each bowl.

Garnish each bowl with:

• A spoonful of crispy garlic oil.
• A handful of chives.
• Chopped coriander.
• Sliced Spring onion.
• Chilli to taste.

1. Add all meatball ingredients into a stand mixer fitted with a paddle attachment and let it run on medium speed for about 5mins. This will give your meatballs stickiness and bounce. Alternatively, you can use a pair of chopsticks to stir vigorously in one direction until you notice the ingredients transform into a cohesive, sticky mix. Chill this mix for 30 mins.
2. Meanwhile, add the water, soup cubes and coriander roots to a large pot and bring to the boil. Stir to dissolve the cubes.
3. Once the soup is rapidly boiling, throw in bok choy and let them cook for about a minute (less if they are small). Remove the bok choy and place 4 x halves into each serving bowl.
4. Form meatballs with your hands. I got 24 out of these. The yield will depend on the size of your meatballs (eg: the smaller the meatball, the more meatballs you will get). Gently add them to your pot of bubbling soup and cook for 8 mins.
5. Remove meatballs and evenly distribute amongst the serving bowls. Ladle in remaining soup (discard coriander roots).
6. Garnish with fresh coriander, sliced spring onions, fried shallots, cracked white. Serve hot.

1. Quarter the thigh fillets and peeled potatoes 

2. Roast dried bayleaf on medium low heat for 2-3 minutes 

3. Heat up oil in a wok or a big pit. On medium low heat stir fry the curry paste* until fragrant (approximately 5 minutes)

4. Sprinkle in the curry powder and mix well.  

5. Add in the chicken and stir to combine. 

6. Pour the coconut milk* into the pot 

7. Add water 

8. Add the potatoes and bring everything to a boil. 

9. Season with fish sauce, roasted bay leaves and palm sugar. 

10. Simmer and stir occassionally until the potatoes are soft (approx 15 minutes). 

Serve over a bed of warm rice or with a baguette. 

*We always use Mae sri in our Thai curry recipes

Prepare the Sago

1. Add water to a large, deep pot and bring to the boil.
2. Add in sago and give it a stir. Immediately reduce heat to low when it comes to the boil. Cover with a lid and gently simmer for 15mins (stirring occasionally).
3. Turn off the heat and keep the lid on the pot. Let sit for 25mins.
4. Drain cooked sago through a sieve and rinse with cold tap water to remove the excess starch. Place cooked sago in a large bowl filled with iced water and set aside.

Prepare the Taro

1. Bring a pot of water to the boil.
2. Split taro evenly between 2 steamer baskets.
3. Steam for 20mins or until cooked. Set aside.

For the Soup

1. Add coconut milk, water, sugars and knotted pandan leaf into a large pot and bring to the boil
2. Stir to dissolve the sugar.
3. Remove the pandan leaf
4. Add in half of the cooked taro and blitz with an immersion blender/stab mixer until smooth.
5. Drain prepared sago and add into the coconut soup. Stir to evenly distribute. Add salt.
6. Add in cooked taro pieces and gently stir through.

This recipe makes a very generous portion, so there should be plenty of leftovers, or gather some friends or loved ones and share it together.
 

Makes 50 small rolls or 15-20 medium sized ones

1. Thaw frozen wrappers in the fridge (in its wrapper, unopened). This will take a couple of hours.

2. Meanwhile, add noodles to one bowl, and dried mushrooms to another. Add boiling water to both bowls to fully cover. Leave to soak for 10mins then drain & rinse dry.

3. Slice noodles into shorter strands and finely chop mushrooms. Add both to a medium sized bowl, along with the rest of the filling ingredients. Mix thoroughly to combine.

4. Take wrappers out of its packaging & carefully separate each one by peeling them away from each other. Stack wrappers on top of each other and cover with a clean tea towel.

5. Prepare the slurry by mixing the flour and water together in a saucer.

6. Wrap your rolls with the prepared filling & secure the end with a dab of slurry.

7. Heat oil in a wok/pan and deep fry your rolls until golden. Drain on a wire rack lined with kitchen paper.

Serve these rolls with a side of nuoc mam dipping sauce.

(You can reheat cooked spring rolls in the oven or air fryer to bring back their crunch)

Serves 4

Cook your Chicken:

1. 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.
2. Marinate the prepared chicken with all the ingredients in a bowl or sealed ziplock bag. Leave overnight.
3. 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 and do not overcrowd your pan.
4. 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.
5. 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.
6. 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:

1. Place rice in one half of each bowl.
2. Mix the salad leaves with olive oil, balsamic vinegar, yuzu oil (if using) and salt and pepper
3. Place dressed salad leaves in the other half of the bowl.
4. Place sliced avocado in one corner on the bed of rice.
5. Scatter edamame beans however you like in your bowl.
6. Now remove the cooked chicken from the pan onto a clean chopping board. Slice each piece then evenly distribute amongst the prepared bowls.

Enjoy!

Prepare the Tofu Chips

1. Cut lemongrass and chilli into 1½ cm pieces and blitz in a strong food processor until the mix resembles straw. If you don’t have a processor, you can finely slice the lemongrass stalks into rings before finely dicing together with the chilli.
2. Add lemongrass and chilli mix to a bowl, along with the soy sauce, salt and honey. Mix to combine. Add tofu chips and coat. Leave to marinate for one hour.

Now for the Stir Fry

1. Heat 3T oil in a wok or non-stick skillet. Add marinated tofu chips and sauté to heat through. When the tofu starts to develop a little sear, remove from the pan and set aside (along with all the marinade).
2. Heat 1T oil in the wok. Add mock meat and sauté to heat through.
3. Add lotus roots and sauté to heat through.
4. Return the tofu chips and marinade to the wok and sauté.
5. Add snow peas* and sauté until desired doneness.
6. Taste and adjust seasoning if necessary, by adding salt or a little vegetarian stir fry sauce.

Serve with steamed rice

*You can simply add these into your stir fry raw and allow the ingredients in the pan to heat them through, or blanch them in a pot of boiling water (with salt and oil added to retain its colour) first for 10 seconds before draining and setting aside until needed.

Prepare the Mushrooms

1. Rehydrate the wood ear mushrooms in a bowl with boiling water and leave them to soak for about 30 mins. Once ready, drain away water, squeeze out excess water and cut out any hard central bits.Roughly chop and set aside.
2. Remove any dirt/debris from the fresh mushrooms with a pastry brush (natural hair brush, not silicone). Give the mushrooms a wipe with kitchen paper towel if necessary.
3. Chop the king mushrooms into small pieces (3-5mm).
4. Remove the hard woody stems from the shitake mushrooms and chop into small pieces - cut all mushrooms to the same size.
5. Slice away and discard the bottom part of the enoki mushroom (like removing the woody ends off asparagus spears). Cut the stems into 2cm lengths.

Time to Cook

Tip: Cook your mushrooms in batches. Do not overcrowd your pan as your mushrooms will stew. I cooked my mushrooms in 3 separate batches

1. Heat a large skillet on high and add 3 T olive oil.  Add in 1/3 of the chopped garlic. Saute and let it sizzle for about 20 minutes.
2. Add in 1/3 of the chopped king mushrooms and 1/3 of the chopped shitake mushrooms. Stir to coat the mushrooms in the garlicky oil. Let the mushrooms cook in the pan, giving it a stir every now and then to prevent burning. The mushrooms should shrink in size and develop colour.
3. Add in 1/2 tsp salt and stir through.
4. Add in 1 1/2 T vegetarian oyster sauce and stir through. Be careful not to burn the sauce.
5. Add in 1/3 of the chopped enoki mushrooms and stir through. When the enoki mushrooms wilt a little, you can add in 1/3 of the chopped wood ear mushrooms.
6. Give everything a good stir through and add crack pepper.
7. Your mix is ready when the mushrooms have shrunk in size, dehydrated in the pan and developed colour and depth of flavour.
8. Throw in 1/3 of the chopped coriander.
9. Taste and season further if necessary.
10. Place prepared mushroom mix in a large mixing bowl.
11. Now repeat and make another two batches of shiitake & king oyster mushroom, adding each completed batch into the same large mixing bowl.

When all three batches are prepared, mix them altogether in the mixing bowl to combine. There should be 650-700g of mushroom mix, ready to use.

Serve with noodles or rice