- Japanese Steamed Rice – Gohan
Cooking rice may sound simple but there are in fact, tricks and points you can note if you want that steaming hot, fluffy white rice that does is cooked thoroughly with a good consistency, clumped up or broken after cooking, and very fragrant. This recipe serves 4 – 6 pax. This recipe is by Chiyomi Kawasaki INGREDIENTS 2 cups Japanese Rice 2 cups Water Method: Wash and polish the rice – Add some water to the rice. Curl your fingers and gently rub the grains using a constant rhythm and pace. Repeat the above step 4 to 5 times until the water is half transparent. Chill in the refrigerator for 30 minutes. Transfer the rice into a rice cooker. You will notice that the rice has expanded (from 2 cups to about 2.5-3 cups) Now add 2 cups of water into the rice cooker & set it to cook (~40 mins). When done, gently toss and cut the rice. Serve hot. Visit our Spooful SG YouTube channel for more recipe videos.
- Hainanese Chicken Rice Recipe
Hainanese Chicken Rice Recipe by Chef Michael Lau Cooking Chicken Whole chicken 1.8 kg, wash and cleaned Garlic 30 gm Chinese rice wine 15 gm Ginger 10 gm Sesame oil 5 gm Spring onion 5 gm Salt 1gm Chicken stock 5 liters Cooking Rice Chicken stock 380 gm Jasmine rice 300 gm Garlic 40 gm Shallots 40 gm Ginger 25 gm Chicken fat 35 gm Oil 20 gm Pandan leaves 18 gm Salt 6 gm Condiments Chili sauce Fresh red chili 80 gm Oil 25 gm Young ginger 20 gm Garlic 20 gm Ginger Sauce Young ginger 100 gm Water a little Dark soy sauce 5 gm Garnishes Red chili, Cilantro, Spring onion, Method: Prepare the chicken: Peel & smash garlic (30g) and ginger (10g). In a pot, add chicken stock, spring onion (5g), the smashed garlic & ginger, and bring to a boil. Simmer after it has come to a boil. Rub Chinese wine over the chicken. Blanch the chicken into the chicken stock and simmer on low heat for 40 minutes. (Prepare the rice in the meantime.) When the chicken is cooked, prepare a bowl of iced water. Next, remove the chicken from the pot and shock the chicken in the ice water. Rub sesame oil (5g) all over the chicken then set it aside. (Prepare the rice & condiments in the meantime). When the chicken has cooled slightly, chop […]
- Shabu Shabu
Serving for 2 Ingredients 720ml Water 10g Kombu 10 leaves Napa cabbage 2 stalks Spring onions 5 pieces Shiitake mushroom 150 gm Kikuna 300 gm Miyazaki striploin sliced 1.5mm Shabu Shabu dipping sauce Ebara OISHII Goma Dare (sesame sauce) Instructions Soak Kombu with water overnight with 720 ml water. (Soaking overnight brings out more flavour but it is not entirely necessary if you do not have the time.) Set a portable gas stove. Place Clay pot on the tabletop stove. Bring Kombu water to a simmer over low heat. Line the raw ingredients neatly into a clay pot; add the Shabu Shabu stock. Bring the broth to a boil to cook the ingredients. Add the beef slices briefly into the broth and enjoy with the dipping sauce. Recipe by Chef Michael Lau Created for Anzu Meat Factory during our Anzu Meat Factory Cooking Class with Chef Michael Lau
Serving for 2 Ingredients 300 gm Miyazakigyu Striploin Sukiyaki, sliced 2.2mm 8 leaves Napa cabbage, cut into 5 cm length 2 cm width 100 gm Enoki mushroom, 5 pcs Shiitake mushroom 100 gm Negi (leek), sliced ½ pcs Yaki tofu 200gm Shirataki(konjac) noodles, rinsed & drained 1 Tbsp Cooking oil Sukiyaki Sauce 180ml Ebara OMOTENASHI No Tamari Shoyu Sukiyaki Sauce Instructions to cook the Sukiyaki Set a portable gas stove. Place Nabe pot on the stovetop. Heat the pot, add 1 Tbsp of cooking oil. Add the beef slices to sear. Flip and cook the meat. Add all the other ingredients in and ½ the Sukiyaki sauce into the pot. If needed, add more Sukiyaki sauce until the ingredients are submerged in the sauce. Put a lid on and cover bring to a boil. Once boiled, lower the heat to simmer and cooked ingredients till done. Once ready enjoy! Recipe by Chef Michael Lau Created for Anzu Meat Factory during our Anzu Meat Factory Cooking Class with Chef Michael Lau
- Gyu Don (Japanese Beef Bowl) for Bento
Gyūdon consists of beef and onions served over a bowl of rice and is considered one of Japan’s most popular and inexpensive fast-food meals. Ingredients Short Plate / Shabu Shabu sliced (1.5mm) / US / Corn-fed 200g Ebara OMOTENASHI No Tamari Shoyu Sukiyaki Sauce 6 table spoon Water 50ml Ginger 1 piece Method Slice the meat to bite-size ( 3 to 4 cm). Slice the ginger thinly. In the pan, add the sauce, ginger, and meat and cook. Do not touch the meat and wait for the lye to come out. Once you see the lye, turn the fire to medium heat and cook for 5 minutes. Once cooked, remove from the pan and add on the rice. (Note: Do not add all the sauce to the rice as otherwise, it will turn the rice soggy.) Recipe from Spoonful Japanese Instructor Chiyomi Kawasaki Created using meat from Anzu Meat Factory
- Shogayaki (Ginger Pork) for Bento
Shogayaki, or pork with ginger, is one of the most popular Japanese dishes. It is very heartwarming to eat and popularly served as a lunch box or bento. Ingredients Anzu meat factory pork/ Mugifuji Pork Loin / Yakiniku sliced (3.0mm) / CANADA 200g Ebara OMOTENASHI No Tamari Shoyu Sukiyaki Sauce 2 tablespoon Ginger (Grated) 8g Onion ½, sliced Method Mix the sauce and grated ginger In a bowl. Slice the onion. Put about 1 teaspoon of salad oil in a frying pan and heat It. Add the onion. Once the onion turns transparent, add in the meat. Spread the pork one by one without overlapping and fry them. When the color turns whitish, turn it over and fry in the same way. Don’t cook too much, otherwise, the meat texture will become hard. Sprinkle the mixture 1) over the meat and reduced to low heat. When the sauce is concentrated, turn off the heat and it’s done. Recipe from Spoonful Japanese Instructor Chiyomi Kawasaki Created using meat from Anzu Meat Factory
- Lamb Kebab Koobideh
by Chef Javad Ingredients: Lamb meat (Ideal: Shoulder meat -70%, leg meat-30%) 1.6kg Onion (peeled) 260g Salt 20g Cumin Powder 2.4g Black Pepper Powder 4.8g White pepper powder 11g Saffron Water* 40ml *Iranian saffron is of good quality, so a small amount (2 to 3 teaspoons for 40 ml of water is a good standard), but other than that please add a little more. Method: Mix all ingredients together and minced in a food processor. It will resemble a paste that will stick together and will not fall apart when you pick it up in your hand. Make a meatball (2.5~3cm) and put it on a skewer one by one Spreading the meatball by opening and closing your fingers to stick the meat to the skewer. Make sure that a handle part of the skewer is clear for grilling. Place the skewered kebabs on the hot grill and cook until it is cooked through and starts to brown on each side. Grill for about about 5 minutes per side.
- Lari Chicken Kebab
by Chef Javad Ingredients: Chicken Thigh (Boneless & skinless) 1.2kg Onion (peeled) 120g Salt 12g Natural Greek Yogurt 120g Black Pepper (crushed) 5g White pepper powder 11g Pomace Olive Oil 100ml Method: 1. Cut onion into wedges. 2. Cut chicken into chunks. 3. In a large bowl, put all ingredients together and mix well (like give it a good massage!). Then marinate for 2 ~3 hours. 4. Thread the chicken pieces and the onion pieces onto skewers (make sure to separate the onions) 5. Grill for about 10 to 15 minutes at 250 ℃ until they are golden brown each sides. You can turn the skewers a few times to make sure they are nicely grilled on all sides. ★TIP★To enhance the richness. Use a pastry brush and coat both sides with melted butter.
- Salad Shirazi
Enjoy this refreshing traditional Iranian salad that originated from Shiraz in South Iran. The Shirazi Salad is also commonly known as Persian Cucumber and Tomato Salad. Whichever name it takes, it is crunchy, refreshing and a joy to savour. By Chef Javad Serves 1 Ingredients: Japanese cucumber 20g Tomato (large) 20g Onion (peeled) 4g Salt 0.4g Lime or Lemon juice 5ml Pomace olive oil 8ml ★Dry mint leaf(crushed) 0.4g Method: Remove tomato seeds and cucumber seeds, and finely dice it into cubes. Chop the onion finely. Put all the ingredients together and mix well. Scatter dry mint leaf over the salad. Enjoy!♪
by Chef Javad Ingredients: Boiled chickpeas 450g Tahini 60g (Pomance) olive oil 40ml Lime/ Lemon juice 30ml Cut Lemon 1 slice Chopped garlic 4g Salt 3g Black pepper powder 1g White pepper powder 1g Ice cubes 20g Method: Combine the tahini and lime juice in a food processor for 1 minute or until smooth. Add all other ingredients except ice cubes to the tahini mixture and blend it again for about 1min. Next, put in the ice cubes and mix it until smooth. This is the key to creamy hummus. Serve hummus with a drizzle of olive oil and a dash of olive and paprika.By Chef Javad
- Tofu in Herbal Oil
Tofu in Herbal Oil by Ms Mizue Tanaka Ingredients: Tofu 1 block (drain the water before use) Avocado Oil 100ml Salty rice malt 1~2 Teaspoon Minced garlic 1/2 or 1 clove Fresh herbs (basil, oregano, thyme) 1 Tablespoon, finely chopped Method: Put the avocado oil, malt, garlic and herbs in a bowl and mix well Cut the tofu in cubes (about 1cm × 1cm) Put the tofu into the herbs and oil dressing and marinate it overnight.This recipe is contributed by Ms Mizue Tanaka
- Japanese Confectionery – Yatsuhashi
YATSUHASHI by Mako Yatsuhashi is a traditional Japanese confectionery made of Japanese glutinous rice flour, sugar, and cinnamon and folded into a triangle shape with sweet fillings. It is an extremely popular souvenir among tourists and local Japanese and is famous for being a regional product of Kyoto. Ingredients: Group A Shiratamako (Japanese white rice glutinous flour) 100g Sugar 50g Water 70cc Group B Katakuri-ko (PotatoStarch) As needed *less the cinnamon powder Cinnamon powder As needed Koshi-An (Sweet bean paste) 85~100g or as needed Method: Put Shiratamako, Sugar, and water from Group A together in the bowl and mix well. *Please use a heat-resistant bowl. Cover with cling wrap and warm it up in the microwave at 500W for 2 min. Take it out and mix well again. (It’s very hot at this stage so please be careful not to burn yourself). Cover with the plastic wrap again and put it back in the microwave for 1 more min. Sprinkle some Potato Starch and cinnamon powder from Group B on your workbench, take out the mochi carefully, and put it on the powder. Use the rolling pin, stretch the mochi into a square(about 16×16cm). Sprinkle more potato starch or cinnamon powder occasionally if it gets too sticky. Cut the mochi into four equal size squares. Get rid of the extra Cinnamon […]
- Chinese Rice Cake Soup 年糕汤
Recipe from our contributor Cai Li This rice cake soup is delicious, comforting and very easy to make. It is perfect for a quick and hearty mid-week meal. Nian Gao (rice cakes), which means “higher every year”, is a squishy, sticky foodstuff made by pounding cooked rice with a wooden cudgel until smooth and elastic, then forming it into cakes that are sliced before cooking. They are chewy in texture, almost like a kind of noodle.
- Beef Rendang 印尼仁当牛肉
Recipe from Spoonful Chinese Cuisine Contributor Cai Li The spicy, rich and creamy Indonesia beef stew is known for an insane amount of flavour because of its generous use of a myriad of spices and herbs cooking for a few hours until meat fork-tender.
- Gagome Kelp Soup
Sorry, this event is only available in Japanese.
- Milk pudding with Gula Melaka Sauce
Dessert can be so simple with fresh milk. The milk goes well with gula melaka so we use it for the sauce of the pudding. Enjoy the full-goodness of the milk. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.
- Pan-fried Scallop in Spinach Milk Sauce
Fine quality scallops goes well with any type of food. The milk and spinach sauce is simple to prepare and packs a punch pairing with the pan-fried scallops. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.
- Squid Innards Milk Ramen
Ikano shiokara gives a strong and unique flavor to food. It goes well with rice, however, for this dish, we used the shiokara to enhance the taste of the ramen soup with milk. The dish goes well with sake too. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.
- Soba and Spinach Salad
In Japan, soba is often eaten by dipping in dashi soup. However, Soba can make a good main for salads as it has less gluten and hence considered a healthier choice than pasta. The point to note when preparing soba is to boil it according to the instructions on the label of each soba brand as they tend to differ slightly. This soba gives so much fresh flavor to the salad. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.
- Octopus Salad
Fresh Japanese Octopus can be used in a variety of dishes. For this fusion dish, the octopus has been freshly caught in Japan and then boiled and freezed immediately. What you have to do is only to unfreeze it at home! You may, of course, use fresh ones from markets! Bonus: It goes really well with wine too! This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.
- Japanese Ratatouille
Japanese Ratatouille is a healthy dish exploding with taste and the best part is that it can be prepared a day in advance, saving you time. This is a classic example using Dashi, Salt and bonito flakes to instill Japanese-flavour to the food. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.
- Watari Crab and Gagome Kelp Sushi
Watari crabs are often used in pasta and miso soup but in this recipe, the crab is already cooked and can be used immediately after defrosting, thus we try to use it as sushi ingredients. The use of gagome kelp brings out the umami from the sushi rice making it so delectable to the taste buds. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.
- Cantonese Style Beef Brisket Stew萝卜牛腩煲
Recipe from Spoonful Chinese Cooking Instructor Cai Li This classic Cantonese braised beef stew is served from almost all traditional restaurants around the world. Traditionally, this dish calls for beef brisket which is relatively tough cut but really flavorful when prepared properly. If you have access to Chinese butchery, look for the brisket with a layer of membrane attached to the meat. The membrane is a little tougher than the meat but adds even more flavor to the dish.
- Red-braised Dried Bamboo Shoots 笋干烧肉
Recipe from Spoonful Chinese Cooking Instructor Cai Li Bamboo shoots are always a culinary delicacy in Asia, especially in Chinese and Japanese cuisines. Freshly dug bamboo shoots are seasonal and are appreciated by people of that particular region. Yet easily accessible dried bamboo shoots have a meaty quality and are incredibly delicious. It has a chewy-tenderness and pleasant sweetness that’s not found in fresh or canned bamboo.
- Crispy Roasted Chicken 脆皮鸡
Recipe from Spoonful Chinese Cooking Instructor Cai Li Can not ask a simpler way to roast a Chinese-flavoured chicken. The skin is golden and extremely crunchy while white meat is tender and juicy.
- Salted Egg Yolk Cookies
The salted egg yolk taste is something distinctive to South East Asian cuisine. We love almost everything coated in this amazing flavor and it is a very versatile flavor indeed! It pairs well from savoury meat like prawn, chicken, pork, to sweet treats like cookies! The combination of a soft, buttery, melt-in-your-mouth cookie and the rich flavour of the salted egg yolk that also gives a little bit of that needed texture, is guaranteed to take your pallet to an all new high!
- Pineapple Tarts Recipe 黄梨挞
Recipe from Spoonful Chinese Cooking Instructor Cai Li With the Chinese New Year around the corner, you can find pineapple tarts just about everywhere in Singapore or Malaysia. Every bakery that churns them out is claiming that its tarts are the best. But I found out today these melt-in-mouth homemade tarts with buttery crumbly pastry and fresh homemade pineapple jam are the BEST I’ve had so far. It calls for simple and fresh ingredients with minimized use of sugar. No preservatives added at all.
- Chinese Clay Pot Rice
Recipe by Spoonful Chinese Cooking Instructor Cai Li This is a traditional Cantonese dish but now becoming popular throughout China. The rice is slowly cooked in a clay pot, giving the dish a distinctive flavor. It is typically served with Cantonese-style cured pork and vegetables.
- Red Date Jelly Recipe
Recipe from Gold Kili Traditionally found in Chinese restaurants, red date jelly is a refreshing dessert choice for the health-conscious. With longan and goji berry arranged in a pretty flower pattern and duo coloured jelly, our simple recipe looks fancier than it is to make. Dish it out the next time you have potluck or catering. This homemade dessert will be a bigger hit than regular longan and sea coconut soup.
- Homemade Chinese Rice Wine Recipe
Recipe from Spoonful Chinese Cooking Instructor Cai Li This gentle, sweet-sour, marvelously aromatic homemade liquor is a common flavoring for all kinds of China regional cuisines. You can find the rice wine (sometimes called Chinese Cooking Wine) in the Asian supermarkets, but the homemade version is much more delicious and it is surprisingly easy to make. No preservative is added. It keeps for ages in the fridge.
- Pumpkin Chinese Steamed Bun 金瓜馒头
– Recipe by Cai Li Blakeman, our expert culinary instructor on Chinese cuisine- This is what I call the Chinese version of dinner rolls and it can be an easy and healthy breakfast option as well. The golden yellow Chinese Steamed Bun or mán tóu, are made with fresh pumpkin.
- Shanghai Potsticker Buns 生煎馒头 Recipe
– Recipe by Cai Li Blakeman, our expert culinary instructor on Chinese cuisine- The most popular street snack in Shanghai. These golden-bottomed buns, known as shēng jiān mán tóu in Chinese, meaning pan-fried directly without steaming, are the heftier yet equally irresistible big brother of Shanghai Xiao Long Bao.
- Sweet Potatoes Leaves Curry
-by Chef Linda- Can’t get enough of Peranakan cuisine? Try this simple and heart warming Nonya dish made with super food sweet potatoes, its leaves and tiger prawns! These much “neglected” sweet potatoes leaves – delicious and affordable and they pack a multitude of health benefits. It is quite similar to another local vegetable – Kang Kong (morning glory/water spinach), only more fibrous.
- Bo Bo Cha Cha
-by Chef Linda- Try your hands at Bo Bo Cha Cha – The Peranakan sweet soup that’s as colourful as a rainbow!