NEED BAMBOO STEAMERS
SIZES: 7”, 8”, 9”, 10” & 12”
RANGE OF BUNS AND DUMPLINGS
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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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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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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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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
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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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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INGREDIENTS:
1 Block of rice noodles sliced into strips (1 ½ cm)
About 300 gm of BBQ Pork (Cut into bite sizes)
Lots of minced garlic
Cooking Oil (Corn etc)
Sweet soya sauce (For Sweetness)
Light soy sauce (For salty taste)
Oyster sauce (For more sweet taste)
Sesame Oil
Salt
Bunch of Chinese Brocolli (Cut into bite sizes)
1 Bag of Bean Sprouts (Rinse with water)
PREPARATION
1) Oil in wok , fry some garlic, then BBQ Pork slightly and put aside
2) Oil in wok , fry garlic and then broccoli slightly and put aside
3) Oil in wok, fry garlic and then add sliced noodle, dash of sweat soya sauce, dash of light soy salt, dash of oyster sauce, dash of sesame oil and some salt.
4) Toss the noodle to mix up all the sauces and taste
If needed to be sweeter , add more oyster and sweet soya sauce
If needed to be more salty, add more light soya sauce and some salt
5) Once taste has been achieved, add back BBQ pork, Brocolli and Bean sprouts. Toss and mix well.
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INGREDIENTS:
1 kg of Hokkein Noodles
About 300 gm of BBQ Pork (Cut into bite sizes)
Lots of minced garlic
Cooking Oil ( Corn etc)
Sweet soya sauce (For Sweetness)
Light soy sauce (For salty taste)
Oyster sauce (For more sweet taste)
Sesame Oil
Salt
½ cabbage cut into stripes
PREPARATION
1) Oil in wok , fry some garlic, then BBQ Pork slightly and put aside
2) Oil in wok , fry garlic and then cabbage slightly and put aside
3) Oil in wok, fry garlic and then add Hokkein noodle, dash of sweat soya sauce, dash of light soy salt, dash of oyster sauce, dash of sesame oil and some salt.
4) Toss the noodle to mix up all the sauces and taste
5) Add BBQ Pork and cabbage, toss again to mix well
If needed to be sweeter , add more oyster and sweet soya sauce
If needed to be more salty, add more light soya sauce and some salt
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Cook about 2 to 3 cups of rice and per instructions and let it cool
(Preferably leave in fridge over night)
About 300 gm of BBQ Pork (Cut into bite sizes)
Lots of minced garlic
Cooking Oil ( Corn etc)
Sweet soya sauce (For Sweetness)
Light soy sauce (For salty taste)
Oyster sauce (For more sweet taste)
Sesame Oil
Salt
About 100 gm of shelled Edamame beans
PREPARATION
1) Oil in wok , fry some garlic, then BBQ Pork slightly and put aside
2) Oil in wok , fry garlic and then Edamame beans slightly and put aside
3) Oil in wok, fry garlic and then add cooked rice, dash of sweat soya sauce, dash of light soy salt, dash of oyster sauce, dash of sesame oil and some salt.
4) Toss the rice to mix up all the sauces and taste
5) Add BBQ Pork and Edamame bean, toss again to mix well
If needed to be sweeter , add more oyster and sweet soya sauce
If needed to be more salty, add more light soya sauce and some salt
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