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VIETNAMESE PHO NOODLES

(Serves 4 – 6)

INGREDIENTS:

  • Packet of PHO ( Beef Flavor Broth)
    (Above amount will serve 4-6)
    (Amount below will depend on individual needs)
  • FRESH Rice Noodle (Sliced into 1cm stripes and blanch with hot water)OR (3mm) Rice Sticks (Soak in hot water until soft if needs to, boil for a few minutes until soft)
  • Sliced Beef
  • Beef Ball (Cut into 2)
  • Bean Sprouts (Rinse with cold water)

PREPARATION

  1. Add 10 cups of water into the pot and heat until boiling
  2. Add 1 packet (75g) of PHO (Beef Flavor Broth) in the boiling water for 1 minute
    (If less required – 15 gr of PHO for 2 cups of water)
  3. Put noodle (sliced Fresh Rice Noodl or soften rice sticks) in serving bowls with bean sprouts on top
  4. Add Sliced Beef and Beef ball in soup. Once Beef is cooked
  5. Pour the stock into the serving bowls already filled with noodles

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WON TON/SHORT SOUP

PREPARATION:

  • To make SOUP, put WON TON Soup Base Mix in boiling water
    (One packet in 3 cups of boiling water – adjust amount of soup Base Mix according to amount of water)


RANGE OF 

WON TON/ SHORT SOUP

PREPARATION

Put Won Ton in the boiling soup and cook through

OPTIONAL

  1. Add some Pak Choy and BBQ Pork (Pork to sliced and not frozen)

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  1. Add some Pak Choy and BBQ Pork (Pork to sliced and not frozen)

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Yum Cha

NEED BAMBOO STEAMERS
SIZES: 7”, 8”, 9”, 10” & 12”

RANGE OF BUNS AND DUMPLINGS

PREPARATION

  1. Sit Steamer (one or two) on top of a pot with a steamer lid on top and water in the pot.
  2. Steam buns or dumplings from frozen . Time – Depends on type of product
  3. If product sticks to steamers – put some baking paper in the steamer and the products on top of the baking paper

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MALAYSIAN –STYLE FRIED UDON

Serves 1/Prep Time: 10 Mins/ Cook Time 10 Mins

INGREDIENTS:

1 pack fresh udon ( 7 oz)

2 garlic minced

2 tablespoon oil

4-5 fresh shitake mushrooms, oyster mushroom, sliced into pieces

3-5 shrimp, shelled and deveined

6-8 slices fish cakes

2 mini carrots, peeled and sliced into thin pieces

1/3 cups shredded cabbage

1 few bird’s eye chillies, cut

Soy sauce

SAUCE

4 tablespoon water

1 teaspoon oyster sauce

2 teaspoons sweet soy sauce (kecap manis)

½ teaspoon sugar

1 teaspoon soy sauce

¼ teaspoon sesame oil

3 dashes white pepper

PREPARATION

Rinse the udon with cold running water, drained and set aside. Mix all the ingredients in the Sauce in a small bowl, stir to blend well. Set aside

Prepare the soy sauce and cut chillies condiments in a small saucer. Just add some soy sauce to the cut chillies

Heat up a wok and add the oil. When the oil is fully heated, add the garlic and stir fry until aromatic. Add the shrimp and fish cake and stir fry until the shrimp is half cooked. Add the carrot and cabbage and stir for a few minutes. Add the udon noodles into the wok, followed by the Sauce. Stir continuously to combine all the ingredients in the wok. Let cook for a little bit, stir a few times and make sure the udon noodles are cooked through. Dish out and serve immediately with the cut chillies and soy sauce condiment

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LETTUCE WRAPS (SAN CHOY BAO)

Serves 4/Prep Time : 15 Mins/ Cook Time 5 Mins

INGREDIENTS:

1 lb chicken mince or pork mince

3 dried shitake mushrooms, soaked in warm water until soft, remove stems and chopped finely

3 gloves of garlic, chopped finely

2  water chestnuts, chopped finely, optional

2 tablespoons cooking oil

MARINADE

1 tablespoon soy sauce

1 tablespoon oyster sauce

½ teaspoon dark soy sauce, for coloring purpose

¼ teaspoon salt or to taste

1 tablespoon Chinese Shaoxing rice wine

½ teaspoon sugar

1 stalk shallot, finely chopped

3 dashes ground white pepper

1 fresh and cold iceberg lettuce head

HOISIN DIPPING SAUCE

3 tablespoon  hoisin sauce

½ teaspoon Sriracha chili sauce

1 tablespoon warm water

½ tablespoon lime juice

SWEET CHILLI SAUCE

4  tablespoon Mae Ploy Sweet chili sauce

Some coriander leaves, chopped

PREPARATION

Mix the ground chicken/pork meat, chopped mushrooms and water chestnuts with all the Marinade ingredients. Set aside for 15 mins

Mix the dipping sauces and set aside. Heat up a wok and add the cooking oil. Saute the garlic until light brown and then add the chicken/pork

Stir fry the chicken/pork and break up the lumps so they form into nice small pieces. Continue to stir fry the chicken/pork until cook. Dish out and set aside

Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves. Scoop up the big spoonful of chicken/pork and place in the middle of the lettuce leaf. Wrap it up and dip into the hoisin sauce or sweet chilli sauce before eating. Alternatively you can add the sauce on top of the chicken/pork before eating

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MONGOLIAN BEEF

 Prep Time : 35 Mins/ Cook Time 5 Mins

INGREDIENTS:

8 oz beef tenderloin (thinly sliced)

2 tablespoons cooking oil

2 stalks shallots ( sliced diagonally)

1 inch ginger (finely chopped)

3 cloves garlic (thinly sliced)

MARINADE

1 teaspoon corn starch

1 teaspoon soy sauce

1 tablespoon water

1 teaspoon Chinese Cooking wine (Shaoxing wine)

SAUCE

2 teaspoons oyster sauce

2 tablespoon soy sauce

½ teaspoon dark soy sauce

3 dashes white pepper powder

¼ teaspoon sesame oil

¼ teaspoon Maggi seasoning

1 tablespoon sugar or to taste

Salt to taste

PREPARATION

Marinate the beef slices with the seasoning for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir fry the marinated beef until they are half done. Dish out and set aside

Heat up another 1 tablespoon of oil and sauté the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce

Continue to stir fry until the beef slices are almost done, then add the shallots into the wok. Do a few quick stirs, add salt to taste , dish out and serve hot

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JAPCHAE (CHAP CHAE) SWEET POTATO NOODLE

Serves 2

INGREDIENTS:

8 oz noodles

4 oz baby spinach

1 ½ tablespoons oil

2 cloves garlic, minced

½ small onion, thinly sliced

3-4 dried shitake mushrooms, soaked in warm water, stem removed and sliced

1 small carrot, cut into thin stripes

1 stalk shallots, cut into 1 inch lengths

½ tablespoons sesame oil

Salt to taste

1 heaping teaspoon toasted white sesame

SAUCE

4 tablespoons soy sauce

2 ½ tablespoons sugar

PREPARATION

Cook sweet potato noodles in a large pot of boiling water for about 5 minutes. Drain the water and rinse the noodles under cold running water. Cut the noodles using a pair of scissors into about 6 inch lengths. Set aside

Heat up a pot of water and bring to boil. Blanch the baby spinach until they are wilted, about 1 minute. Drain the water and rinse the spinach under cold running water. Form the spinach into a ball and squeeze it to discard the remaining water. Cut the spinach ball into half

Heat up the oil in a wok and add the garlic, onion, mushrooms and carrot and cook for about two minutes. Add the shallots and stir fry for another minute, Turn the heat to low and add the noodles and spinach into the wok, follow by the sesame oil, the Sauce, and salt to taste. Stir to combine well. Dish out, sprinkle with the sesame seeds, and serve at room temperature

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SPICY CHICKEN STIR-FRY (AYAM PAPRIK)

Serves 2/Prep Time 20 Mins/Cook Time 5  Mins

INGREDIENTS:

2 tablespoons oil

2 garlic, minced

2 tablespoons Pantai Chilli Paste with Soya Bean Oil

8 oz chicken breast, sliced into thin pieces

¼ onion, cut into pieces

2 oz green beans, tips removed and cut into 2 inch stripes

( Can use cauliflower or broccoli – cut into bite pieces)

½ small carrot , peeled and sliced

¼ green capsicum, deseeded and thinly sliced

1 red chilli, deseeded and thinly sliced

3 bird’s eye chillies, lightly pounded (optional)

1 ½ teaspoons sweet soy sauce (kecap manis)

1 ½ teaspoons fish sauce

PREPARATION

Heat up wok on high heat and add the oil. Add the garlic

into the wok and stir fry until aromatic, follow by the

Pantail Chilli Paste with Soya Bean.

Add the chicken and quickly stir fry , until the chicken is half cooked .

Add the onion, green beans (or cauliflower//broccoli),carrot, green capsicum, red chili, bird’s eye chillies and stir to combine well with the chicken

Add the sweet soy sauce and fish sauce, stir to blend well

(If you want your chicken to be a little saucy, you can add two tablespoons of water now)

As soon as the chicken and all ingredients are cooked through, dish out and serve immediately with steamed rice

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GINGER SOY SOBA

Serves 2/Prep Time: 5 Mins/ Cook Time 10 Mins

INGREDIENTS:

2 oz soba noodles

Salt and pepper as per taste

1 teaspoon toasted sesame seeds

Chopped shallots, for garnishing

SWEET GINGER SAUCE:

2  teaspoons soy sauce

½ teaspoon ginger, minced

2 teaspoons sesame oil

½ teaspoon chilli oil

½ teaspoon rice wine vinegar

2 teaspoona honey

Salt and pepper as needed

PREPARATION

Mix all the ingredients for the Sweet Ginger Sauce in the bowl

Set aside

Boil the soba noodles per instructions on the package. Drain

well with cold water

 Add the sauce , sesame seeds and toss the noodles well.

Garnish with the chopped shallots and serve immediately

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PEKING DUCK ROLLS

1 whole roast duck – slice the meat into stripes or if 1/2 roast duck (usually chopped) remove duck meat from the pieces

1 Packet of Peking duck wrappers (10 pieces in each pack)

Shallots cut into stripes about 5cm long

Cucumber sliced into stripes about 5 cm long

Hoi Sin Sauce

PREPARATION

1)  Defrost duck wrappers under  room temperature if frozen

2)  Lay wrapper on a plate and spread some Hoi Sin sauce in the middle

3)  Place the shallots, cucumber and duck meat in the middle and rolled the wrapper


Please note:
 1 whole duck can make about 30 wrappers and 1 /2 duck about 15 wrappers

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Wed 9.00am to 5.30pm

Thu & Fri 9.00am to 6.00pm

Sat 9.00am to 5.00pm

Sun 10.00am to 3.00pm

Contact Details

Shop 3 Erina Mall
216 Central Coast Hwy, Erina 2250
Ph: 02 4365 6268 Fax:02 4365 6887
Email: [email protected]

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