Ingredients:

• 450g (1lb) firm bean curd (tofu)
• 6-8 dried shiitake mushrooms
• oil for deep-frying
• 1 clove garlic, finely chopped
• 1 Tbsp sesame oil
• 1 tsp corn flour
• 120ml (½ cup) vegetable stock, plus 1 Tbsp
• 1 tsp Chinese light soy sauce
• 2 tsp Chinese dark soy sauce
• 2 tsp sugar
• 3 Tbsp vegetarian  oyster sauce or vegetarian mushroom condiment.

Method:

1. Rehydrate the dried mushrooms with warm water for 10 minutes or more.
2. Cut the tofu into slices  0.5 cm x 4 cm x 5 cm (½ in x 1½ in x 2 in).
3. Cover the...

Continue reading ...

Ponzu sauce is citrus and soy based and can be used for dipping shabu shabu, mizutaki, and other Japanese dishes. It is widely available as a commercial product but easily made for those who wish or who don't have easy access to Japanese food suppliers.




Ingredients:

• 1/3 cup soy sauce
• 1/4 cup lemon juice
• 1 Tbsp rice vinegar
• 1/3 cup dashi

Method:

1. Prepare dashi stock.
2. Mix soy sauce, lemon juice, vinegar, and dashi in a bowl.

This sauce can be prepared as a vegetarian food by the selection of a vegetar...
Continue reading ...

Ingredients:

• 600 gm (24 oz) Nasi Goreng (previously prepared)
• 40 gm (1 1/3oz) Butter, Ghee or Margarine.
• 50 gm (1 2/3 oz) Flour
• 300 ml Stock (any convenient or preferred stock)
• Pepper & Salt
• 1 teaspoon Sambal Oelek
• 2 tablespoons Kecap Manis(Commercially available thick sweetened soy sauce)
  
• 2 Eggs (Beaten)
• 50 gm (1 2/3 oz) Flour
• 100 gm (3 1/3 oz) Breadcrumbs

Method:

1. Place rice in a bowl. Melt butter in a saucepan and add the sieved flour. Keep stirring until it mixes into a consistent dry texture ...

Continue reading ...

Ingredients

• 1 large or 2 small eggplants
• Boiling water
• 2 Tbsp Corn oil
• 1 1/2 Tbsp Vinegar
• 1 pn Sugar
• 1/2 Garlic clove, crushed
• 1 tsp Sesame oil
• Few dashes Tabasco/cayenne (to taste)
• 1 Tbsp Toasted sesame seeds*
• 1 tsp Soy or oyster sauce

Method:

*Sesame seeds can be toasted by frying in a few drops of vegetable oil on top of the stove (or baked slowly in 95^oC (200^oF) oven until brown).

1. Cover eggplant with boiling water; cook until barely tender.
2. Drain, cool and peel; cut into julienne strips 1 cm (1/2″)...

Continue reading ...

Ingredients:

• 500 gm (~1 lb) Chinese egg noodles
• 1/4 cup  Zhimajiang (芝麻醤) (Zhimajiang is similar to Tahini except that the seeds haven't been hulled) Tahini has been used successfully in this recipe
• 1/4 cup  Chicken stock or water
• 1/4 cup Light soy sauce
• 3 Tbsp Rice wine vinegar
• 2 Tbsp Sesame oil
• 1 Tbsp Sugar
• 3 Green onions, thinly sliced
• White pepper

Method

1. Cook the egg noodles according to package instructions. Drain, rinse with cool water and drain again. Set aside.
2. In a large bowl, whisk ...

Continue reading ...

Kao Piak is the Lao name for this dish. There is virtually no difference between the two. Having said that the Lao version seems to have a little more fat or oil apparent.

Servings: 4 Servings

Ingredients:

•    1440 ml (6 cups)  Pork, chicken, mushroom or vegetable stock
•    250 gm (~1/2 lb) Minced ground pork, chicken, prawn, fish, tofu or vegetable
•    Sliced scallion, for garnish
•    180 ml (3/4 cup)  Rice
•    1 Stalk lemon grass bruised and cut into 10 cm (4 in) lengths.
•    2...
Continue reading ...

Continue reading ...

Continue reading ...