Step One: Add baking soda and water to the sliced beef and massage with hands until most of the liquid is absorbed. Let stand 1-2 hours
Step Two: Add oil, oyster sauce/soy sauce, Shaoxing wine (optional), and cornstarch to the meat. Set aside to marinate for 15-30 minutes, and then your beef is ready to use
Notes: This method can be used for any protein (shrimp, chicken, beef). Leave the marinade on the protein over night if you can.
Step One: Add pork, cabbage, garlic, green onion, hoisin, sesame oil, ginger and a large pinch of salt and pepper to a large bowl. Mix until well combined
Step Two: Fill a small bowl with water. Lay out a dumpling wrapper and use your finger dipped in water to wet the entire edge of the wrapper. Scoop about a tablespoon of filling into the center of the dumpling wrapper. A cookie scoop works well for this
Step Three: Fold the wrapper and press the edges together to seal the dumpling into a half-moon shape. Place the dumpling onto a baking sheet, gently pressing it down so the bottom flattens and it can stand on its own
Step Four: Heat 2 tablespoons oil in a large saute pan over medium heat. Working in batches of about 6-8 (depending on the size of your pan) add dumplings, flat side down, and cook for about 1-2 minutes or until the bottom is a dark golden brown.
Step Five: Carefully pour a 1/4 cup of water into the pan and cover immediately. The mixture of oil and water will cause the pan to spit and spatter oil everywhere, so be sure to have the lid handy before pouring the water. Cook the dumplings, covered for 3-4 minutes or until all the water has been absorbed
Step Six: Remove the lid and cook for another 30 seconds or so, until the bottoms are crisp again. Repeat with remaining dumplings. Add more oil as necessary so that the bottom of your pan is always coated in a thin layer of oil
Step Seven: Serve with soy sauce and garnish with sliced green onion and sesame seeds
Step One: First, prep all of your ingredients, including your aromatics–ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking
Step Two: Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it’s thoroughly combined with the ginger/garlic mixture and/or warmed through if you’re using leftover rice
Step Three: Now for the flavorings: add the white pepper, fish sauce, soy sauce, and shaoxing wine to the rice. If it’s not quite salty enough for you or if you know you won’t be eating it with added hot sauce, now is the time to add salt to taste. Stir-fry to combine
Step Four: Using your spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout
Step Five: Before adding the crab, use your spatula to once more spread the rice evenly in the wok. Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime and your favorite chili oil
4 tsp. unseasoned rice vinegar or apple cider vinegar
½ tsp. toasted sesame oil
1 tsp. Aleppo-style pepper or ¼ tsp. crushed red pepper flakes, plus more for serving if desired
2 oz. shiitake or crimini mushrooms, trimmed, thinly sliced
1 cup mixed peas (such as baby and/or trimmed snow and/or sugar snap, halved if large)
1 large egg, lightly beaten, or 8 oz. silken tofu or 2.5 oz. yuba sheets
Kosher salt
Optional – squeeze of lime, udon noodles, cilantro, switch out water for chicken broth
Instructions:
Step One: Heat olive oil in a medium saucepan over medium. Cook garlic and ginger, stirring often, until softened and very fragrant, about 3 minutes. Add 3 cups water. Combine miso and 2 Tbsp. water in a small bowl and stir to dissolve miso. Whisk into aromatics, then add soy sauce, vinegar, sesame oil, and ½ tsp. Aleppo-style pepper. Increase heat to medium-high and bring to a simmer. Reduce heat as needed to maintain a simmer and cook until flavors come together, about 10 minutes
Step Two: Add mushrooms and peas and cook until crisp-tender, about 3 minutes. Gently stir in the egg (a few turns of a spoon will be enough to set it into ribbons without blasting it apart) and cook until just set, about 30 seconds. Or, if using tofu, drop in by spoonfuls, or if using yuba, thinly slice before adding, and cook just until heated through, about 1 minute. Season with salt
Step Three: Ladle soup into bowls and sprinkle with more Aleppo-style pepper if desired
Notes: For a hardier soup, serve over cooked udon noodles. If the soup is too bland, add a squeeze of lime and chopped cilantro
2 tablespoons honey (or maltose or barley malt syrup or fancy molasses (not blackstrap molasses))
1-2 cubes red fermented tofu (add an additional 4 teaspoons of the sauce, mashed together – this is also known as red bean curd) (Substitute gochujang, find GF version)
2 tablespoons hoisin sauce (check for wheat as a thickening agent to keep GF)
1 tablespoon Korean pepper flakes (optional, for additional color and a mild spiciness. It will also give it an earthier flavor)
2-3 lbs pork shoulder (cut into long strips, 3 inch wide)
Instructions
Step One:
Cutting and Marinating the Meat
Cut the pork shoulder into long strips, that are roughly 3 inch thick. Mine are usually sized around 3 inches wide, and 5-7 inches long
Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork
Marinate it in the fridge for 24 hours
Preparing the Glaze
Remove the meat from the marinade and let it sit for an hour at room temperature before cooking
Add all the marinade to a small pot including the chunks of garlic and ginger. Cooking the glaze with the ginger and garlic will make it more flavourful.
Add 2 tablespoons of honey into the marinade and mix well
Cook it on low heat on a stove for 5 minutes or when the sauce starts to boil.
Set it aside for later, we will use this for glazing at the end
Grilling the Pork on the BBQ
Heat up BBQ to 325F (162C)
Cook the char siu for 15 mins on one side, then flip it for another 10 mins. Check the meat thermometer. The temperature should be around 145F (62C). If it’s not, keep the meat on longer until it reaches that internal temperature
Once it hits an internal temperature of 145F (62C), we will use the glaze and glaze it 4-5 times, flipping the meat every minute to prevent burning
When the meat looks red, sticky and slightly burnt, remove it from the BBQ and let it rest for 20 mins on a plate before cutting into it
Step One: Slice the beef across the grain into slices no more than 3mm thick. Place the beef and the marinade ingredients in a bowl and mix until well combined. Set aside for 5 minutes
Step Two: In the meantime, combine the stir-fry sauce ingredients in a small bowl
Step Three: Place a cast iron pan onto high heat and allow to heat while you make the stir-fry
Step Four: Heat the oil in a wok or large frying pan over high heat. Add the ginger and garlic and stir-fry for another 10 seconds. Add the beef and spread it out in the pan so there’s maximum surface area coming into contact with the hot pan. Allow to sear for 1 minute, then toss and stir-fry. Spread out the beef again and allow it to sear again for another minute. Then toss and stir-fry until the beef is almost cooked. Add the spring onions and the stir-fry sauce and stir-fry again for another 10 seconds. Add the Shaoxing wine and stir-fry for another minute or until the sauce thickens slightly
Step Five: Carefully place your pre-heated cast iron pan onto a heat-proof trivet or chopping board at your table. Bring your stir-fry to the table in your wok and then tip it onto the hot plate (being careful because there may be hot sauce splattering). Serve immediately
Notes: If you can’t find Shaoxing wine, substitute with Mirin
3.5 oz shiitake mushrooms, stems removed and discarded, thinly sliced
3.5 oz bean shoots
1 tbsp cornflour (cornstarch), mixed with 2 tbsp water
finely sliced spring onion (scallions)
Marinade
½ tsp bicarbonate of soda (baking soda)
2 tsp cornstarch
1 tsp soy sauce
Stir Fry Sauce
3 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp Chinese Shaoxing wine
½ tbsp dark soy sauce
1 tsp sugar
1 chicken stock cube
Instructions:
Step One: Remove and discard the sinew/membrane from the pork fillet. Using a very sharp knife, slice the pork on the diagonal – you want the slices so thin that you’re almost able to see through them. Transfer the pork slices to a bowl, then add the ingredients for the marinade. Use your hands to mix everything together until all the slices of pork are evenly coated. Set aside for around 10 minutes
Step Two: In a small bowl, mix together all of the stir-fry sauce ingredients. Whisk to combine
Step Three: Place a wok or large frying pan on medium-high heat. Add in 1 tablespoon vegetable oil and pour in the beaten eggs. Spread the egg mixture out thinly to make an omelette. Cook, flipping once, for 1–2 minutes or until set. Transfer to a chopping board and cut into chunks
Step Four: Replace the wok back on the heat and increase to high. When the pan is smoking hot, add another 2 tablespoons vegetable oil to the wok, followed by the pork. Use your spatula to spread the pork out in the base of the wok to make use of maximum surface area, then leave to sear for a minute or so until lightly golden. Toss the pork around the pan then add in the onion and sauté for 1- 2 minutes, or until starting to char
Step Five: Add in the garlic and stir-fry for 30 seconds or until fragrant. Next, add the carrot and stir-fry for 1 minute or until just tender. Repeat with the capsicum, cabbage and, finally, the mushrooms
Step Six: Pour the stir-fry sauce around the outer edges of the wok – that way, it will immediately start to caramelise rather than stewing the rest of your ingredients. Add in the bean shoots and omelette pieces, then toss to combine. To get things extra glossy, add in the cornflour mixture and toss to combine. Add the spring onion and stir-fry until incorporated. Serve immediately
2 tbsp extra virgin olive oil, plus extra to serve
14 oz beef mince
sea salt
14 oz pork mince
1 brown onion, finely diced
4 cloves garlic, finely chopped
2 tbsp tomato paste
2 whole star anise
14 oz cans whole peeled tomatoes
1 tbsp shiro miso paste
3 tbsp soy sauce
2 beef stock cubes, crushed
25g (1 oz) unsalted butter
500g (1 lb) dried tagliatelle
2 tbsp finely chopped Italian flat leaf parsley
finely grated parmesan cheese, to serve
Instructions:
Step One: Place a wok over high heat. Once it’s very hot, add the olive oil. Next, add the beef and spread it out in the wok but don’t toss it around too much – the idea is you want as much surface area coming into contact with the meat as possible. Sprinkle with a pinch of salt and allow the beef to sear without touching it for 4-5 minutes (until it smells like hamburgers). Then flip the beef over in chunks and allow to sear for another minute.
Step Two: Add the pork and use your spatula to break up the mince. Add the onion, garlic, tomato paste and star anise. Stir-fry for a minute to allow the tomato paste to ‘cook out’ a little.
Step Three: Now add the tomatoes (using about a ½ cup of water to swish out the remaining tomato from the cans and into the sauce). Use your spatula to break up the tomato. Then reduce the heat to low and simmer for 10 minutes.
Step Four: Stir through the miso paste, soy sauce, beef stock cubes. Simmer for another 5 minutes. Now add the butter and stir through until melted.
Step Five: In the meantime, cook your pasta in boiling salted water until al dente. Drain and divide among serving bowls. Top with the bolognese, a sprinkle of parsley, parmesan cheese and a drizzle of olive oil.
Step One: For the teriyaki sauce, heat sake, mirin, soy sauce and brown sugar in a small saucepan over medium heat. Bring to the boil, then simmer on low for 3-4 minutes or until the sugar dissolves. Set aside until ready to cook.
Step Two: Thread chicken onto skewers. Then take 2-3 sheets of leek and roll into a cylinder. Thread the rolled leeks onto skewers.
Step Three: Heat a large non-stick frying pan over medium heat. Brush the pan with a little oil. Cook chicken skewers for 2-3 minutes each side or until almost cooked. Brush chicken with a generous amount of teriyaki sauce. Turn and brush the other side. Keep turning and basting chicken until sauce thickens and chicken is cooked through. Do the same with the leek skewers. Transfer skewers to a serving plate. Top with spring onion to serve.
