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Assam Laksa

Posted on by editor
24
Jul

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Assam Laksa

by Eric Low

This spicy-sour fish based noodle soup is created by saute-ing the spice paste till it is fragrant before starting on the broth. Season with salt, sugar, fish sauce and prawn paste to taste.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 60 mins Ready in : 80 mins Serves : 2

INGREDIENTS:

Broth

  • 6 tbsp Oil
  • 60g Spice Paste (refer to Spice Paste recipe)
  • 50g Chilli Boh (paste)
  • 300g Mackerel Fish Fillet (steamed)
  • 5 litres of Water
  • 60g Tamarind Pulp
  • 200ml Waiter
  • 2 sprigs of Laksa Leaves
  • 30g Gula Melaka or Brown Sugar
  • 2 tsp Fish Sauce
  • ½ tsp Salt (to taste)
  • 2 pieces of Dried Tamarind Peel or Dried Tamarind Skin (asam keping/asam gelugor)

Assembly

  • 350g Laksa Rice Noodles (blanched)
  • 1 Small Local Cucumber (julienned)
  • 1 Red Onion (very thinly sliced)
  • 1 wedge of Pineapple (finely chopped)
  • 1 Fresh Red Chilli (deseeded and sliced)
  • 1 bunch of Mint Leaves
  • 1 bunch of Laksa Leaves
  • Torch Ginger Flower (Bunga Kantan, finely chopped)
  • Prawn Paste or Hae Ko (whisked with a little boiling water to a slightly running consistency)

DIRECTIONS:

  1. Heat oil and sauté spice paste till fragrant. Add in chilli paste and cook for two minutes.
  2. Bring water to a boil, add in fish and cook for 10 minutes. Remove fish from pot and set aside to cool but keep the stock in a slow simmer.
  3. Mix 125ml of water with the tamarind pulp and leave to stand for a few minutes. Squeeze the tamarind pulp to break it up and extract the juice. Strain and set aside.
  4. Fry the spice paste till fragrant, add tamarind juice, tamarind peel and laksa leaves to the broth and simmer for 40 minutes. Season with salt, sugar, fish sauce and prawn paste to taste.
  5. Remove the flesh from the fish and set aside. Remove all the bones, brown bits and skin. Flake and set aside.
  6. Strain the stock and adjust seasonings to taste with salt and sugar. Add almost all of the flaked fish to the soup and use retain a small amount to garnish the bowls.
  7. Fill bowls with rice noodles and ladle hot soup over it. Garnish with cucumber, onions, pineapple, chilli, mint leaves and serve immediately with prawn paste to the side.
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Buta Kakuni

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24
Jul

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Buta Kakuni

by Eric Low

The pork belly is braised until tender and glazed in a braising liquid made from mirin, sugar, and soy sauce. An important point to note is the significance of using japanese soy sauce which gives the pork belly its rich flavour.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 15 mins Cook : 75 mins Ready in : 90 mins Serves : 2

INGREDIENTS:

  • 200g Pork Belly (blanched)
  • 100g White Radish
  • 100ml Mirin
  • 60ml Japanese Soya Sauce
  • 1 stalk of Japanese Scallions
  • 2 pieces of Old Ginger
  • 350ml Water
  • 2 Hard Boil Eggs

DIRECTIONS:

  1. Wash clean the pork belly. Blanch in water for 10minutes. Cut radish into wedges.
  2. Combine mirin, soya sauce and sugar in braising pot. Bring to boil. Light char the scallion on gas stove. Add to braising liquid with ginger. Pour in water and bring sauce to boil.
  3. Cut the chilled pork into pieces and braise in sauce for 45minutes to an hour. In the last 15minutes, add the hard boiled eggs.
  4. Serve buta kakuni with eggs, Japanese pickles and rice.
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Teriyaki Chicken

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24
Jul

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Teriyaki Chicken

by Eric Low

Teriyaki Chicken is a commonly seen dish in many Japanese restaurants. The chicken is grilled after marinating in teriyaki sauce for at least half an hour, then laid over a bed of sautéed shiitake mushrooms and onions. Another cooking method is to lightly sear the meat and bake it in the oven.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 6

INGREDIENTS:

  • 4 pieces of Boneless Chicken Leg (720g)
  • 250ml Teriyaki Sauce
  • 2 Medium Onions (sliced)
  • 100g Fresh Shitake Mushrooms (sliced)

DIRECTIONS:

  1. Marinate the chicken legs with 125ml of the teriyaki sauce for at least half an hour.
  2. Saute the vegetables with some oil, set aside and keep warm.
  3. Heat the grill and brush lightly with oil.
  4. Grill the chicken for 5 minutes on each side.
  5. Alternatively, in a hot pan sear the chicken and bake off in the oven for 10mins.
  6. Slice chicken and arrange over onions and mushrooms.
  7. Heat up the remaining teriyaki sauce and drizzle over.
  8. Serve immediately.
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Chef Special Mee Rebus Deluxe

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24
Jul

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Chef Special Mee Rebus Deluxe

by Eric Low

Everyone loves mee rebus but perfecting the sauce is a challenge so here is the secret! Chili paste and spice paste are fried till fragrant then combined with dried shrimps and peanuts. Ingredients for gravy are then mixed together and brought to boil. The noodles are blanched and covered in spoonfuls of sauce.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 2

INGREDIENTS:

Gravy

  • 100ml Oil (for cooking)
  • 50g Spice Paste (rempah)
  • 100g Chilli Paste
  • 30g Dried Shrimp (coarsely grounded)
  • 50g Taucheo (fermented bean paste)
  • 10g Curry Powder
  • 170g Sweet Potatoes
  • 50g Coarse Grounded Roasted Peanuts
  • 1 litre of Water
  • 80ml Coconut Milk
  • 30g Gula Melaka
  • 1 tbsp Dark Soya Sauce
  • ½ tsp Salt (to taste)

Garnish (per portion)

  • 120g Yellow Noodles
  • 50g Bean Sprouts
  • 40g Bean Curd (fried and cut into cubes)
  • 3 pieces of Fresh Prawns (blanched)
  • 10g Fried Shallots
  • 5g Chinese Celery (chopped)
  • 1 Egg (hard boiled, sliced)
  • 1 Calamansi Lime
  • Fresh Green Chillies (sliced)

DIRECTIONS:

  1. Heat oil, fry spice paste and chili paste till fragrant. Add dried shrimps and peanuts and continue to fry for another 3 minutes.
  2. Mix in taucheo, curry powder, sweet potatoes and peanuts; pour in water and coconut milk. Bring to boil, add gula melaka and kicap manis. Simmer till potatoes are tender.
  3. Blend gravy and season with salt.
  4. To serve, blanch noodles and bean sprouts for 1 minute. Spoon about 150g of sauce for each portion. Garnish with bean curd, fried shallots, chopped Chinese Celery, sliced hard boiled egg and a calamansi lime. Serve with fresh green chilies.
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Spice Paste

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24
Jul

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Spice Paste

by Eric Low

This spicy blend is made up of mainly belachan, lemon grass, galangal and shallots. Most suitable as a base for making assam laksa. This paste can be stored up to 6 month in the freezer.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 15 mins Cook : 0 mins Ready in : 15 mins Serves : 10

INGREDIENTS:

  • 200g Shallots
  • 90g Lemon Grass
  • 80g Galangal
  • 30g Garlic
  • 40g Ginger
  • 10g Belachan Powder or Maggi Balachan Granules
  • 50g Buah Keras

DIRECTIONS:

  1. Blend all ingredients for spice paste together.
  2. Keep frozen and defrost one day ahead in fridge when ready to use.
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Chili Crab With Mantou

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24
Jul

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Chili Crab with Mantou

by Michele Ow

Indulge this finger-licking good local favourite dish, Chili Crab with Mantou that will leave you wanting more.

Cuisine : Asian Course :  Main Skill Level : Novice
Prep : 115 mins Cook : 25 mins Ready in : 140 mins Serves : 2 Servings

INGREDIENTS:

Ingredients for Mantou

  • 1 packet (11g) Yeast
  • 30ml Warm water
  • 400g Hong Kong flour
  • 2g Salt
  • 40g Sugar
  • 1 tsp Vegetable oil
  • 1 tsp Baking powder
  • 1 tsp Baking soda – optional
  • 200ml Milk

Ingredients for Chili Crab

  • 8 tbsp Ketchup
  • 1.5 cups Water
  • 2 tbsp Sugar
  • 2 tsp Cornflour
  • 2 tsp Miso
  • 6 cloves of Garlic
  • 2 tbsp Chilli sauce
  • Crab, cleaned, in pieces
  • 1 Egg
  • 1 tsp Lime juice
  • 2 sprigs Spring onions
  • Chopped coriander leaves

DIRECTIONS:

  1. For Mantou, follow steps 2 to 8.
  2. Activate yeast by adding yeast to 30ml warm water & wait 5mins.
  3. In a mixing bowl with dough hook, add 400g Hong Kong flour, yeast mixture, salt, vegetable oil, baking powder, baking soda & milk. Mix for a few mins.
  4. Remove and knead for a few mins.
  5. Allow to rise for 1 hour.
  6. Knead for 5 mins.
  7. Cut and roll into logs for mantou and allow rising for 30m.
  8. Steam for 10min.
  9. For Chili Crab, follow steps 10 to 18.
  10. Whisk ingredients for sauce together.
  11. Mince garlic.
  12. Fry garlic and chilli sauce.
  13. Stir in crab.
  14. Add sauce and combine quickly.
  15. Cover and turn on high heat for 3-5m.
  16. Break egg and combine in sauce for a few seconds.
  17. Squeeze in 1 tsp lime juice.
  18. Serve with spring onions & chopped coriander leaves.
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Home Made XO Sauce

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23
Jul

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Home Made XO Sauce

by Eric Low

This is a basic sauce used in asian cooking. After heating the oil, add the chili oil flakes, garlic and shallots and cook until fragrant. Allow the sauce to simmer for 15 minutes after adding all the other ingredients.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 10

INGREDIENTS:

  • 125ml Oil
  • 50g Lao Gan Ma Chilli Oil Flakes
  • 1 tbsp Chopped Garlic
  • 50g Chopped Shallots
  • 15g Tee Poh Fish (Dried Flat Fish Fillets), deep fried till crispy, grounded
  • 80g Dried Shrimp (rinse and coarsely blended)
  • 20g Dried Scallop (rinse and blended)
  • 20g Jinhua Ham (diced)
  • 1 tbsp Light Miso Paste
  • 2 tbsp Sugar

DIRECTIONS:

  1. Heat oil, add chili oil flakes, garlic and shallots, and cook until fragrant.
  2. Gradually add in the rest of the ingredients and simmer sauce for 15 minutes.
  3. Cool the sauce and use as required.
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Stew Mee Pok with XO Sauce and Chinese Pork Chop

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23
Jul

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Stew Mee Pok with XO Sauce and Chinese Pork Chop

by Eric Low

This recipe is an enhanced version of the mee pok sold everywhere! The tender pork loin is marinated in a mixture of bicarbonate of soda and water and then seasoned with wine, black pepper and seasoning sauce. The meat is then pan-fried and sliced. The noodles are blanched before serving all the components together.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 70 mins Cook : 20 mins Ready in : 90 mins Serves : 3

INGREDIENTS:

  • 6 pieces of Pork Loin (80g each or 6 pieces of Pork Fillet)
  • ½ tsp Bicarbonate Soda
  • 2 tbsp Water
  • 1 tbsp Ginger Juice
  • 1 tbsp Maggi Seasoning Sauce
  • ½ tsp Coarse Ground Black Pepper
  • 1 tsp Shaoxing Wine
  • 1 tbsp Corn Starch
  • Oil (for cooking)

Noodle Assembly

  • 1 packet of Dried Mee Pok Noodles (about 100g each)
  • 100ml Water
  • 1 tsp Maggi Concentrated Chicken Stock
  • 80g XO Sauce
  • Kai Lan or Taiwanese Baby Cabbage (Xiao Bai Cai), blanched
  • Chopped Spring Onions (for garnish)

DIRECTIONS:

  1. Mix bicarbonate of soda with 2tbsps water, use the mixture to marinate the pork loin for an hour. Add ginger juice, MAGGI Seasoning Sauce, black pepper and shaoxing wine to the meat. Toss evenly and stir in cornstarch.
  2. Heat oil in frying pan, pan fry the pork chops till cook. Set aside and keep warm.
  3. Combine water with Maggi Concentrated Chicken Stock. Bring to the boil and add the chili oil and XO Sauce.
  4. Bring a large pot of water to boil. Blanch noodles for 30 seconds and transfer to XO sauce. Braised noodles for 2 minutes until cooked.
  5. Divide noodles into 4 portions. Top up noodles with blanched Taiwanese cabbage and sliced pork chops. Garnish with spring onions and serve.
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Crispy Prawn with Salted Egg Yolk Sauce

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23
Jul

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Crispy Prawn with Salted Egg Yolk Sauce

by Eric Low

Another crowd favourite! The prawns are fried with salted egg and butter which gives the creamy texture and salty flavour. Curry leaves are toss with the fried prawns to give it an extra complexity to the palate.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 3

INGREDIENTS:

Prawns

  • 9 Large Prawns (peeled, back slit open to remove entrails)
  • ¼ tsp Salt
  • ½ Egg (beaten)
  • Corn or Potato Starch (for dusting)
  • Oil (for deep frying)

Sauce

  • 1 tbsp Butter
  • 3 Salted Egg Yolks (minced)
  • ¼ tsp Salt
  • ¼ Five Spice Powder

Garnish

  • Ice Berg Lettuce (shredded)
  • Red Chillies (sliced)
  • Crispy Fried Curry Leaves

DIRECTIONS:

  1. Marinate prawns with wine and salt.
  2. Add the beaten egg and dust the prawns with potato starch.
  3. Deep fry the battered prawns in hot oil for a minute or two till golden brown.
  4. Melt butter and dissolve the minced egg yolk into the sauce.
  5. Season sauce with salt and five spice powder.
  6. Add the prawns and curry leaves.
  7. Toss evenly and serve over the shredded lettuce.
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Diced Chicken with Pine Nuts in Golden Cups (Kueh Pie Tee Shells)

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23
Jul

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Diced Chicken with Pine Nuts in Golden Cups (Kueh Pie Tee Shells)

by Eric Low

A simple and easy to consume dish to present to your guests! The chicken is pan-fried with sautéed garlic, ginger and onions. Bell peppers, asparagus and oyster sauce are then added. Before serving, mix the pine nuts with the chicken and serve in the Kueh Pie Tee Shells.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 12

INGREDIENTS:

  • 2 tbsp Oil
  • 1 tsp Chopped Garlic
  • ½ tsp Chopped Ginger
  • ½ Onion (diced)
  • 250g Boneless Chicken Leg/Breast (diced)
  • ½ Small Red Bell Pepper
  • 100g Zucchini (seeded, diced)
  • 2 tbsp Oyster Sauce
  • 1 tsp Coarse Ground Black Pepper
  • 30g Pine Nuts (toasted)
  • Coriander Leaves (for garnish)
  • Kueh Pie Tee Shells

DIRECTIONS:

  1. Heat oil in pan, sauté garlic, ginger and onions till fragrant. Add the chicken and cook for two minutes.
  2. Toss in the bell peppers and asparagus, pour in oyster sauce and sprinkle black pepper over the chicken. Cook for another two minutes.
  3. Add in the pine to the chicken, mix well and fill into pie tee cups as required. Garnish with some coriander leaves.
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