Hot and Sour Clams in Tomato Sauce


1 lb fresh clams, scrubbed
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp cooking wine
1 stalk spring onion, shredded
2 tbsp cooking oil


6 tbsp ketchup
1 tbsp lemon juice
1 tbsp rice vinegar
3 tbsp sugar
1 tbsp fish sauce
2 tbsp garlic chili sauce


  1. Mix all seasoning ingredients in a bowl. Set aside.
  2. Bring a pot of water to a boil. Reduce heat to medium. Add clams and cook until clams open, about 2-3 minutes. Remove and drain.
  3. Heat 2 tablespoons of oil in a wok over high heat. Add ginger and garlic. Stir-fry until fragrant. Add clams and cooking wine.
  4. Add seasonings, cook and stir until sauce thickens.
  5. Transfer to a serving plate. Garnish with spring onions and serve.

Makes 4 servings.

Source: Gourmet Do It Yourself


Stir-fried Noodle with Teriyaki Chicken


400 g fresh oiled noodle
200 g chicken thigh
1/2 onion
1/2 each of green pepper and red chilli
120 g cabbage
1 tsp chopped garlic

Chicken Marinade

1 tsp ginger juice
2 tsp light soy sauce
1/3 tsp sugar
dash sesame oil and ground white pepper
1 tsp cornstarch


4 tbsp Japanese sauce for noodles
1 tbsp light soy sauce
1/2 tsp sesame oil
1 tsp sugar
1 tsp cornstarch
1/4 cup water


  1. Cut chicken thigh into 2.5 cm cubes, mix with marinade and set aside for 10 minutes.
  2. Shred onion, green pepper and red chilli, cut cabbage roughly into little pieces.
  3. Heat 2 tbsp oil, stir-fry oiled noodles for a while, remove to a plate.
  4. Heat another 2 tbsp oil, stir-fry chicken with chopped garlic until almost cooked. Add the rest of the vegetables and toss together. Add sauce and mix well.
  5. Pour chicken and sauce over noodles and serve.

Makes 2 to 3 servings.

Source: Delicious Recipes of Noodles and Rice

Japanese Butter Roll


400 g bread Flour
30 g sugar
1 tsp salt
40 g unsalted butter
2 tsp dry yeast
260 mL milk
1 egg
1/2 egg and 1/2 tbsp water for egg wash


  1. In a large mixing bowl, first add in milk, yeast, butter, and egg.
  2. Add the sugar, flour and salt.
  3. Using the dough attachment of your mixer, mix everything together until it forms into dough.
  4. Continue to knead at medium speed for about 10 minutes or until the dough has become smooth and elastic.
  5. Let the dough proof in a large greased bowl for an hour or until its size triples.
  6. Punch out the air and transfer the dough onto a floured surface. Roll the dough to about 20 inch round shape.
  7. Use a pizza roller to cut out 12 triangles.
  8. Roll each of the triangle up to form the rolled shape. Pinch the end to make sure it is secured.
  9. Transfer the rolls to two greased pans.
  10. Let them proof for the second time for one and half hour or until double in size.
  11. Preheat oven to 200ºC.
  12. Mix together egg and water for the egg wash. Gently brush the rolls with the egg wash and bake it in the oven for 12 to 13 minutes.
  13. Remove to cool on rack before serving.

Makes 12 rolls.

Source: Japanese Breads

Japanese Ramen Soup with Scallops


1 pack Japanese instant ramen
4 frozen Japanese scallops (帆立貝)
75 g enoki mushrooms, with root cluster cut off
Japanese fish sausage, sliced
carrot, sliced
1/2 tbsp instant kelp
Japanese parsley (三葉芹) to garnish (optional)


pinch of pepper
1/2 tbsp Japanese soy sauce


1 tbsp dashi granules
2 cups water


  1. Mix dashi with water in a pot. Bring to a boil. Set aside and keep warm.
  2. Defrost scallops. Wash and wipe dry. Add marinade and mix well. Coat with a thin layer of cornstarch. Saute with oil until done.
  3. Blanch ramen in boiling water until al dente. Remove and drain. Transfer to a large soup bowl.
  4. Add enoki mushrooms, carrot, instant kelp, and Japanese fish sausage to the soup. Bring to a boil.
  5. Arrange scallops on top of the ramen. Pour the soup mixture over and garnish with Japanese parsley, if using before serving.

Source: Asian Noodles

Seafood Laksa


5 oz dried rice vermicelli
3 cups coconut cream–do not shake the can
3 cups fish stock
1-1/2 lb shrimp, peeled and deveined
6-1/2 oz Japanese kamboko
8 oz scallops
3-1/2 oz deep-fried tofu, halved
2 tablespoons fish sauce
1 tablespoon grated palm sugar or brown sugar
1 cup bean sprouts
1/2 cup vietnamese or regular mint
1/4 cup fried red asian shallots


2 teaspoons shrimp paste
6 large, dried red chilies
2 lemongrass stalks, white part only, sliced
1 tablespoon chopped fresh galangal or ginger
8 red asian shallots, sliced
1/2 teaspoon ground turmeric
4 candlenuts or macadamia nuts, roughly chopped


  1. Preheat the oven to 350ºF.
  2. Wrap the shrimp paste in foil and roast for 5 minutes.
  3. Soak the chilies in boiling water for 15 minutes. Roughly chop the chilies and place into a mortar and pestle with the remaining paste ingredients. Pound to form a smooth paste.
  4. Soak the rice vermicelli in boiling water for 5 minutes or until tender. Drain well and set aside.
  5. Spoon the thick coconut cream from the top of the can and fry with the paste in a wok until the oil from the coconut starts to separate from the paste and the mixture is fragrant.
  6. Add the fish stock and the remaining coconut cream. Bring to a boil, reduce the heat and stir in the seafood and tofu, cooking for 5 minutes or until tender.
  7. Season with the fish sauce and palm sugar.
  8. Divide the noodles between 4 serving bowls, ladle on some of the soup and serve topped with the bean sprouts, mint and fried shallots.

Makes 4 servings.

Source: Food Style – Noodles