Recipes

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!

Serves 4-6 (as part of a shared meal)

For the taro:

1. Cut the taro into 1cm slices then steam for 20mins or until cooked.

2. Place cooked taro into a large bowl and add seasonings. Roughly mash to mix the seasonings evenly through the taro.

3. Add wheat starch to a small, heatproof bowl. Add boiling water and mix with a spoon to make a rough paste. Add this paste to the taro and mix to combine.

4. Add 1/2T canola oil to the taro and quickly mix with gloved hands to reach a smooth, shiny ball.

5. Lightly grease a large piece of cling film with oil and place taro onto the centre. Press down and shape into an oval disc (27cmx14cm). Wrap and place in the freezer for a couple of hours or so to firm up.

6. Heat oil in a large wok and deep fry taro disc (remove cling wrap first) until golden. Place on a wire rack to quickly drain.

7. While still hot, cut taro disc into serving pieces on a chopping board and serve with dipping sauce.

For the sauce:

1. Add all sauce ingredients into a small pot and heat to dissolve the sugar. Simmer until the sauce has thickened to your liking.
 

1. Heat up oil in a pan and when hot fry the mantou for 2-3 minutes per side or until golden brown 

2. Dip with condensed milk and enjoy!  

Blitz everything in a blender and enjoy immediately

Tip: vary the amount of condensed milk according to your preference 

 

Makes approx 22 balls

1. Thaw out your spring roll wrappers and carefully separate into individual sheets. Using scissors, cut strips out of the sheets and separate into loose strips.

2. Blitz all the filling ingredients in a powerful food processor. You can have your balls chunky or blitz the mix longer for a sticky paste to get smooth and bouncy balls. Chill this filling mix for 30mins.

3. Take out your chilled filling and form into balls. This mix will yield about 22 balls.

4. Roll each ball into the strips of spring roll pastry to completely wrap each ball in pastry. Gently press in the pastry so that it sticks to the balls and trim off any long strands with scissors.

5. Heat up your oil to 180C and deep fry until golden. Drain on kitchen paper then serve hot with sweet chilli dipping sauce and/or yuzu mayo.

1. Start by adding all filling ingredients in a bowl and mix well to combine. Chill for 30mins.
2. Make each dumpling by adding 1T of filling to the centre of a wrapper and form your dumpling. Repeat until all the filling is used up. Make sure your dumplings are placed on a clean, dry surface and that they are not touching each other.
3. Prepare your slurry for the lace skirt by mixing the water, flours and vinegar in a bowl/jug.
4. To make one batch of dumplings, heat 1T of oil in your skillet. Add in 8-10 dumplings, making sure the dumpling bottom is sitting in the oil on the pan. When the bottoms start to brown, add in the slurry and cover with the lid. Allow the slurry to bubble in the pan. The steam created will cook your dumplings.
5. Once the water has largely evaporated, uncover your pan and allow any remaining steam to escape to leave behind a dry, crispy, lace skirt at the bottom of the pan.
6. Turn off the heat. Cover your dumplings with a large plate and invert your pot stickers in one action from the skillet to the plate.

Enjoy immediately. 

1. Scoop out the thick cream from the coconut cream container/tin and add to a small pot (leave behind the thin, watery liquid).
2. Add in sugars, salt and a couple of drops of pandan flavouring (a little goes a long way). Gently and stir everything in the pot until all the sugar has dissolved. Turn off the heat.
3. Place egg yolks in a medium sized bowl. Whisk to combine.
4. Continue to whisk the egg yolks as you gradually add in the warm coconut cream mix.
5. Add this egg and coconut cream mix back into the pot and gently heat. Continue stirring this mix with a spatula until it thickens (about 5-8mins) in the gentle heat.
6. Toast some bread & spread your kaya jam over. Add a slab of butter as pictured. PURE INDULGENCE! 

Notes:

• Your kaya will thicken further after it cools.
• Allow your kaya to cool then spoon into a sterilised jar and chill before serving.
• You can use real pandan leaves but we find using pandan flavouring saves so much time! 

A. Make the Coconut Sago Pudding

1. Add coconut milk and sugar into a small pot. Bring to the boil and stir to dissolve the sugar.

2. 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.

3. Bring 6 cups of water to the boil in a large deep pot. Add sago and bring it to the boil again.

4. Stir, then cover and reduce the heat down to medium-low for 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 and keep covered for 30 minutes. 

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

6. Place prepared sago into a large bowl and pour in prepared sweetened coconut milk. Stir to coat the sago

7. Divide coconut sago mix amongst 6 serving glasses and refrigerate for to set (at least 2 hours best overnight for a chilled dessert).

B. Make the Pandan Coconut Custard

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

2. Gradually whisk in the coconut milk and water until smooth.

3. Stir mix over medium heat until the mixture thickens and just comes to the boil. Immediately remove from the heat.

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

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

C. Assembling your Dessert

1. Divide the pandan custard mix evenly amongst the glasses with a spoon or pipe in the custard using a piping bag.

2. Garnish with sliced jackfruit and young coconut flesh.

Tip: 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.

1. Peel bananas and slice in half lengthways. Sprinkle on sugar and gently toss to coat. Leave to marinate for a couple of hours.

2. In a very large mixing bowl, add condensed milk, coconut milk, fresh milk, melted butter, egg, vanilla and salt. Whisk to combine.

3. Cut baguettes into 1” long slices on the diagonal. You should roughly get 5 slices out of each baguette. Add baguette slices into the mixing bowl and coat with the ‘custard’. Leave for 15mins to soak.

4. Preheat oven to 180C. Grease and line a 20cm tall round cake tin.

5. Build your cake, layer by layer. Start with a base layer of soaked bread. Make sure the pieces are tightly packed and there are no gaps. Use half of your bread for this layer.

6, Next, arrange half of your bananas to form the next layer. Keep your bananas flat with no overlapping.

7. Add the remaining soaked bread to form the next (third layer). Gently pressed down on the cake to remove any air gaps.

8. For the final top layer, arrange your bananas, cut side up. This is the presentation layer. Gently press down so that the bananas nestle into the bread layer.

9. Bake for about 70 mins.  Cover the top with a piece of foil at around the 45min mark to prevent the top from getting too dark. Remove the foil 15mins later to allow for the top develop a nice golden top until the end.

10. Leave the cake to cool in its tin. Chill overnight to set in its tin.

11. Turn out cake and then serve.

Makes 10-12

Prep: 20mins plus time overnight for setting

Cook: 10mins

Total Time: 30mins plus time overnight for setting

Make the mango puree:
1. Peel and cut up 4 ripe mangoes. Blitz the flesh in a food processor and transfer to a pot.

2. On medium heat, reduce the liquid until you end up with about 2 cups of puree. Be sure to stir constantly to avoid the liquid catching and burning in the pot.

3. Strain the puree through a fine sieve to give you a smooth puree. Set aside.
 

For the pudding, you will need:
1. Add gelatin to med-large sized heat-proof bowl. Pour in water and whisk to dissolve the gelatin.

2. Add in salt and caster sugar. Whisk to dissolve.

3. Pour in evaporated milk and mango puree. Stir until everything is well combined.
4. Using a fine sieve, strain the mix into a large heatproof jug. Fill glasses with pudding mix then add in diced mango to each cup.
5. Refrigerate overnight to set.
6. Pour evaporated milk onto your puddings just before serving.

Serves 4-6 as a side

1. Mix all the ingredients together.

2. Pour oil into a deep fry pan, enough to coat the base with 1cm of oil.

3. When the oil is hot enough, dollop corn mix into rounds into the pan, leaving room between each fritter. Fry until the bottom is golden then flip. Continue to fry the other side until golden. Remove and drain on kitchen paper.

Serve immediately.

Pork chops:

1. Add the lemongrass, eschalot and garlic into a food processor. Pulverise everything into a fine straw and add to a large mixing bowl. (If you don’t have a powerful processor, you can finely slice rings from your lemongrass before chopping it into small pieces. Mince your garlic and finely dice your eshalot)
2. Add the remaining marinade ingredients to the mixing bowl and stir to combine
3. Tenderise pork chops by pounding each side with a meat mallet or the back of a knife. Cut 3-4 slits into the skin side of each chop and place into the marinade. Coat all sides of each pork chop with the marinade then cover and chill overnight.
4. When ready to cook, spray pork chops with oil. Place chops flat, in a single layer in your AirFryer basket*. Air fry for 10 mins on 230C. Turn, then air fry for a further 10 mins**

Spring onion oil

1. Place your spring onions to a heatproof bowl.
2. Add oil to a small skillet and bring to smoking point.
3. Pour the hot oil onto the onions. The onions will spit so be careful. Stir to mix and spoon them onto each pork chop

Enjoy as is or serve with broken rice and a fried egg (com tam) or even eat with rice vermicelli (bun) and salad. Don't forget the fish sauce! (nuoc cham)

* These can also be deep fried, or thrown onto the barbeque as well 

** Turn your chops again and air fry further if you like your chops dark.

1. Preheat oven to 180C.

2. Whisk the egg whites until soft peaks form. Gradually add in the sugar. When the sugar is dissolved, add in vanilla extract (optional) and whisk to incorporate. Sift in flour and whisk in.

3. Add in melted butter and whisk to form a smooth batter.

4.Line a baking tray with greaseproof paper/silicone mat.
 

5.Dollop on a tablespoon of batter and smooth out to form a thin disc (about 8cm in diameter). Make another disc on the tray, leaving a gap between the two discs.

6. Bake for about 6mins or until the edges are golden.

7. Working quickly, place your paper message in the middle of a disc. Use a spatula to fold the disc in half and to remove the cookie from the tray.

8. Shape the cookie by bending it over the rim of a glass. Place the shaped cookie in a cupcake tin to cool. The tin will help it keep its shape.

9. Continue to make the rest of the cookies.

10. Let the cookies cool completely before serving. We actually like to put all the formed cookies back on a tray for a short stint in the oven (about 4-5mins) to give them more golden glow and further crispness. Again, let them cool completely before serving.

1. Mix the minced meat, fish sauce and ground white pepper until well combined. Form into meatballs. Set aside.

2. Pour in the water and add chicken powder into a pot. Bring to a boil.

3. Add meatballs and Chinese cabbage (meatballs are cooked when they float to the top).

4. Add in the noodles and stir thoroughly (glass noodles cook VERY quickly).

5. Add the fish sauce & white pepper according to taste. 

6. Transfer to serving bowls and garnish with coriander, spring onion & chilli (optional). Serve.

Makes 24 cookies 

Quickest method and little time to make these cookies!

1. Preheat oven to 180 degrees celsius 
2. In a medium bowl, combine flour, baking soda and salt; set aside. 
3. In a mixing bowl, cream together sugar and butter with a wooden spoon. Make sure all the mixture is smooth  
4. Stir in slightly beaten eggs and vanilla extract 
5. Add flour mixture until just mixed. Stir in white choc melts, macadamia nuts and dried cranberries.
6. Use an ice cream scooper or tablespoon to form balls or drop on a baking sheet
7. Bake in the oven for approximately 12 minutes (use a toothpick to poke the cookie and if if it comes out clean, it’s done) 
8. Remove from the oven and let cool. 

Enjoy 

Note: We like our cookies slightly salty. If you don’t, you can lessen the salt (1 tsp will suffice). We also don’t like our cookies too sweet, since you get sweetness from the choc chips, but if you prefer a sweeter cookie, you can add another ½ cup sugar

Pro tip: Break down your sugar first so there are less clumps. You can also soften your butter in the microwave for approx 45 seconds if you don't have the time.

1. Scoop two scoops of ice cream into a bowl

2. Drizzle with a teaspoon of chilli oil 

Viola! 

Makes approx. 90 dumplings

1. Mix all the well ingredients together in a large mixing bowl
2. Fill the wrapper with about a teaspoon of the filling
3. Use your fingers to place some water around the wrapper and fold it in half and close it into a dome shape
4. Add some water to the two corners and bring them together
5. Boil the dumplings in 3 batches for 7-8 minutes (you can have a couple pots going at once to speed things up.
6. Dip into a vinegar, soy sauce & chilli oil sauce

1. Cut your watermelon into cubes 
2. Place into a blender and blend until smooth 
3. Optional: if you prefer your juice without pulp, you can strain the juice through a cheesecloth (we skip this option because we like the pulp)
4. Transfer to a jug and stir in lime juice 
5. Serve over ice cubes

Serves 1

1. Make sure your fruit is washed and dry.
2. Cut your fruit to fit through your juice extractor/cold press machine.
3. Pass everything through your machine.
4. Pour into a glass filled with ice. Mix and enjoy immediately.

Makes about 30 dumplings 

Make the filling

1. Cut 1/3 of the prawns into 1cm chunks. Roughly chop and mince the remaining prawns using a cleaver. Add all prawns into a medium sized bowl.

2. Add the remaining ingredients into the bowl and mix until well combined.

3. Chill until needed.

Make the wrappers

1. Add all dry ingredients into a medium sized bowl. Add the boiling water (less 1T) and mix with a spatula to combine. If the dough is too dry, add in just enough water to form your dough. Place dough onto your bench top then knead until smooth.

2. Divide the dough into 14g balls.

3. Use a rolling pin to roll out each ball into round disc.

Make the dumplings

1. Add a small amount of filling into the centre of the wrapper. Squeeze to enclose the dumpling and pleat. Repeat for the remaining wrappers and filling.

2. Sit dumplings on perforated baking paper placed flat in your steamer basket. Steam for 6 minutes. Allow dumplings to cool slightly before removing from the steamer to avoid tearing the skin.

Enjoy with your choice of dipping sauce.

p.s. Keep in mind that the wrapper can be a bit tricky to handle if it’s too wet, so you may not need to entire cup of boiling water.

p.p.s If putting pleats in your dumpling is too much of a task, you can simply seal each dumpling off and shape them as half moons.

 

Serves 4-8

1. Add the seasoning ingredients into a bowl and stir to mix.

2. In a wok or very large skillet, add oil and SPAM cubes and pan fry on medium heat until golden. Remove the SPAM onto a plate and set aside. Keep all the oil in the wok for the next step.

3. Add onions and garlic to the wok. Fry until fragrant.

4. Add in diced carrot and fry until softened.

5. Add in corn and mix through.

6. Return SPAM to the wok.

7. Add in rice and separate so that there are no clumps, but be careful not to break the rice grains.

8. Add in seasoning sauce and mix through until all grains of rice are coated. Check for seasoning and adjust of necessary. Be mindful that the SPAM is salty and the chilli oil you will be adding is also salty.

9. Add in spring onions and mix through. Turn off the heat.

10. Fry and egg and place the egg on top  of the rice and drizzle with Chilligasm's chilli oil to taste.

Enjoy!

Note: This recipe can be made and frozen (without the fried egg). 

To freeze: 

- Ensure your rice is fully cooled (we cool it in the refidgerator first with the lid off) 

- Store in airtight containers (we pack them according to serving size)

- To reheat, defrost in the fridge the day before and microwave (or microwave on frozen for approximately 6 mins. This will vary depending on your microwave)