Event - Night Noodle Market 2015 @ Hyde Park

Crispy Rice Fingers drenched in sweet chilli jam + sesame seeds $5/cup

Poklol's Chichi Fries $15.00

(Super crunchy beer battered fries with your choice of bulgogi beef/chilli chicken/ chilli pork, kimchi, cheese, fresh shallots, fried shallots, Mayo and a sweet Korean chilli sauce.

Cooking Lab - Spicy BBQ Asian Chicken Wrap with Kale

Back to preparing my own meal....

Cooking Lab - Soy Bean Paste Noodle (豆干炸醬麵)

Cooking Lab - Marinated Pork Chop w Pickled Mustard & Basil Crisps

Who doesn't like a pan-fried crispy pork chop? What if they are marinated in sweet soy sauce, served with pickled mustard and crispy fried basil crisps? This dish is so special, we called it "the reward meal." 

The real ultimate comfort food that you will want to have over and over again.

(c) GMV - Got My Vote!

Ingredients:

- 4 bone-in pork chop 
- 2 tablespoon soy sauce 
- 1/2 tablespoon cooking wine 
- 3 teaspoon sugar 
- 2 tablespoon potato starch flour 
- 1/2 teaspoon five-spice powder 
- 4 tablespoon cooking oil 
- 100g pickled mustard 
- 200g fresh basil 
- 1 small chilli 
- Five-spice salt & pepper to season. 

Instructions:

1. Lightly pound the pork chop with the mallet to loosen the elasticity. This will prevent the pork chop from curling.

2. Mix the soy sauce, wine,pepper, sugar and five-spice powder in a large bowl.

3. Massage the sauce mixture into the pork chops.

4. Let the pork chop rest in the marinate preferably overnight, but 30 minutes will do.

5. Heat up the oil in a small skillet.

6. Lightly coat sweet potato starch on both sides of the pork chop.

7.When the oil is hot enough, carefully add in the pork chops into the skillet.

8.Deep fry for 3 minutes on each side, turning once, until golden on both sides.

9.Remove and blot off excessive oil on paper towel.

10. Use the same skillet, deep fried the basil leaves for 30 seconds or until crisp, crunchy and vibrant.

11.Blot off the excessive oil.

11. Heat 1 tablespoon of oil in a separate pan.

12. Add the pickle mustard and give it a quick stir fry.

13. Add in the sugar and chili and stir well.

  
   14. Arrange the pork chop, pickled mustard and crisp basil on plate.

15. Slice the pork chop into several strips.

16. Season with five-spice salt.

This taste way better than the normal chicken schnitzel. 
It is fragrant, crunchy and so addictive. 

Both kids and adults will not get enough of it. 

Cooking Lab - Vegetarian Noodles in Black Bean Paste (維力炸醬麵)

Ja Jang Noodles is one of the most popular dishes in Asia. It is of Korean/Chinese origin where blanched noodles tossed in the salty, flavourful black soybean paste. 

Get a good quality Ja-Jang black soybean paste from any leading Asian/Korean supermarket and it will serve you well in the cold rainy nights. 



(c) GMV - Got My Vote!

Ingredients:

-1 packet of thin noodles 
-100g white zucchini 
-50g roasted capsicum 
-3 tsp of black bean paste 
-5g sesame and seaweed seasoning 
-10ml light soy sauce 
-10ml olive oil 

Instructions:

1. Grate zucchini in long slices.

2. Remove excess moisture with paper towel.

3. Heat oil in pan over medium heat.

4. Lightly sauteed the zucchini slices until semi-translucent.

5. Season with salt.

6. Remove and set aside.

7. Prepare the thin noodles by following package instructions.

8. Cook the thin noodles in boiling water for approx 3 minutes.

9. Drain and set aside to cool.

10. Add the black soybean paste (Ja Jang Sauce) to the noodles and stir well.

11. Arrange sauteed zucchini slices around the noodles.

12. Season with light soy sauce.

13. Garnish with roasted capsicum and sesame seaweed seasoning.

This is a fantastic noodle side-dish to go with the crispy pan-fried yaki-gyoza/dumplings.

Please see my previous entry for the dumpling recipe here:

Pan Fried Pork Dumplings

Serve at room temperature with dumpling dipping sauce.

Cooking Lab - Wonton Noodles (溫州大餛飩 + 乾拌麵)

Wonton may look complicate to make, but in reality they are quite simple. Make a batch and they can be stored in the freezer for months. 

Tonight, I am serving dry-tossed wonton egg noodles in a peanuty-sesame dressing to complement with these lovely plump home-made wonton. 



(c) GMV - Got My Vote!

This comfort-food dish is so hearty, all home-made with goodness and love. 

Ingredients:

- 200g pre-seasoned pork mince 
- 1 packet of wonton pastry 
- 1 egg 
- 100ml chicken stock 
- 400g fresh wonton noodles 
- 3 table spoons of sesame jam 
- 10ml black rice vinegar 
- 20ml light soy sauce 
- 3g sugar 
- 3ml sesame oil 
- 5g fried shallot flakes 
- 5g sesame & seaweed seasoning 

Instructions:

1.Please refer to my previous entry for the dumpling meat fillings recipe here:

Follow Steps 1-6

2. Alternatively, combine minced pork, green vegetables, soy sauce, oyster sauce, salt and pepper in a large bowl.

3. Add an egg to the mixture.

4. Mix well let it marinate for 15-30 minutes in the fridge.

To make wonton: 

5. Prepare a small bowl of water nearby.

6. Take a sheet of wonton pastry and water the edge with your finger.

7. Spread a small teaspoon of the meat mixture evenly.

8. Leave out the edges.

9. Gather up the wonton edges as if you are scrunching up a piece of paper.

10 There are various wrapping methods. This method is the easiest, most free-flowing and quickest.

11. Do make sure the top edges are sealed tightly.

12. Once you got the hang of it, the process will be a lot quicker and very fun at the same time.

13. Dilute chicken stock with water and bring it to boil over medium heat.

14. Add the wonton to the boiling water.

15. Cook until wonton float to the top.

16. It usually takes 5 minutes.

17. Drain and remove from heat.

18. Set aside.

Don't they look juicy and plump already?

Now for the dry sesame egg wonton noodles: 

19. Blanched the egg wonton noodles in the same boiling chicken stock water for 60 seconds until al dente.

20. Drain and rinse the noodle under cool running water.

21. Combine sesame paste, black rice vinegar, soy sauce, sesame oil and sugar in a bowl. Mix well.

22. Pour on top of the cooled egg noodles.

23. Toss to combine the egg noodle and the sesame dressing.

24. Mix well to coat.

25. Place the dry-tossed sesame egg noodle on serving plate.

26. Plate 6-8 wonton per plate per person.

27. Garnish with fried onions, some sesame and seaweed seasonings.

28. If you can take spice well, add a spoonful of chilli paste. 

Serve immediately.

Use the dumpling vinegary dipping sauce if you'd like a stronger flavoring for the wonton.

Enjoy!~