Japanese-style Fried Noodle with Pork Belly Slices


170 g fresh Chinese steamed noodle
1/4 cabbage, cut into pieces
1/2 white onion, cut into slices
100 g pork belly slices, cut into smaller pieces
1 clove garlic, chopped
1 piece ginger, chopped


1 tsp chili bean paste 豆板醤
1 tbsp sweet bean paste 甜麺醤
1 tsp oyster sauce
1 tbsp sake
1 tbsp mirin
1 tsp soy sauce
1 tbsp sesame oil
shredded chili to taste


  1. Heat sesame oil in a skillet over medium heat. Add pork and stir-fried until no longer pink. Remove and set aside.
  2. Add cabbage to the skillet, stir-fry briefly. Add onion, garlic, ginger and pork. Stir-fry until the pork is fully cooked.
  3. Heat the noodle in the microwave oven on medium high for 1 to 1-1/2 minutes.
  4. Add the noodle to the pork and vegetables in the skillet. Add seasoning ingredients and stir-fry to mix everything together.
  5. Remove to the serving platter and serve hot.

Makes 2 servings.

Source: Japanese magazine


Asian-style Stir-fry with Pork Belly and Egg


200 g pork belly, thinly sliced
1/8 piece cabbage, cut into thick strips
2 eggs, lightly beaten
4 tbsp chopped green onion


1 tsp soy sauce
1 tbsp oyster sauce
1 tbsp ketchup


  1. Cut each long slice of pork belly into 3 pieces.
  2. Fry both sides of pork belly in a pan or wok until done. Sprinkle the salt over. Remove and set aside.
  3. Add cabbage to the pork fat remaining in the pan. Stir-fry until tender. Add salt to taste and remove.
  4. Heat 1 tbsp oil in the pan over medium heat, add egg. When egg is half set, return pork belly and cabbage to the pan.
  5. Add sauce ingredients. Stir-fry to mix everything in the pan together.
  6. Sprinkle green onion on top and remove to serving plate. Serve hot.

Source: Hong Kong magazine

Indian-style Grilled Salmon with Mango Salsa


2 lb salmon fillet
1 Tbsp olive oil
1 tsp Sambar Powder
1/2 tsp Garam Masala
1/4 tsp salt


1/2 mango, finely chopped
2 Tbsp mango juice
1 Tbsp finely chopped fresh cilantro
1 Tbsp finely chopped red onion
1 Tbsp lemon juice
1/2 tsp fennel seeds
1/4 tsp salt


  1. Mix all the salsa ingredients and let sit for 5 minutes while you grill the fish.
  2. Gently rub the salmon fillet with oil and season with the sambar powder, garam masala, and salt.
  3. Preheat the barbecue to medium-high and place the salmon skin down on the grill. Cook for about 12 minutes, until the fish flakes with gentle pressure from a fork.
  4. To serve, place a piece of salmon on each plate and top with a spoonful of mango salsa. Serve with brown basmati rice.

Makes 4 servings.

Source: Everyday Indian

Japanese-style Hamburg Steak with Tofu


1 block (300 g) firm tofu, drained
500 g ground beef
1 onion, peeled and coarsely grated
1 egg
1/2 tsp salt
1/4 tsp nutmeg
2 tbsp vegetable oil
1/4 cup water
1/4 daikon radish, finely grated, to serve
2 spring onions, finely sliced, to serve
steamed rice, to serve


1 tbsp sake
2 tbsp mirin
1/4 cup soy sauce
pinch of caster sugar
2 tbsp lemon juice


  1. Turn the tofu out onto a double layer of paper towel, wrap it, then put a heavy plate on top and let it stand for about 20 minutes to press out any excess water.
  2. Break apart the tofu and mix it together with the beef, grated onion, egg, salt and nutmeg. Refrigerate for 30 minutes then form into four thick oval patties.
  3. To make the ponzu, place the sake and mirin in a small saucepan over medium heat and bring to the boil. Remove from the heat and add the soy sauce, sugar and lemon juice and allow to cool.
  4. Heat the oil in a large frypan over medium heat, add the hamburger patties and fry for about 3 minutes, or until well browned on one side.
  5. Flip and fry for a further minute, then add the water to the pan and cover. Allow the patties to steam for 2-3 minutes, or until they are cooked through.
  6. Squeeze out any excess moisture from the radish. Top each Hamburg with a large spoon of grated radish, scatter with the spring onions and pour over the ponzu. Serve with steamed rice.

Makes 4 servings.


Instead of the grated daikon and ponzu, you could also serve these Tofu Hamburgs with some steamed vegetables and any of your favourite steak accompaniments like demi-glace or sauteed mushrooms, or substitute the water with about a cup of red wine that you can reduce to make a simple red wine pan jus.

Source: Adam’s Big Pot

Thai-style Red Curry Salmon Head


1 salmon head, about 480 g
1 onion
2 tbsp red curry paste
1-1/4 cup coconut milk
1/4 cup water


2 tbsp fish sauce
1 tbsp palm sugar
1 tsp chicken broth mix


  1. Cut the onion ito slices.
  2. Cut the fish head in half, wash and pat dry.
  3. Heat 2 tbsp of oil in a wok, fry the fish head until it turns golden brown on both sides. Remove.
  4. Saute the onion with oil in the wok, add the red curry paste and stir-fry over low heat until fragrant. Add the coconut milk and water. Bring to a boil.
  5. Return the fish head to the wok, add the seasonings and cook for a further 10 minutes or until the sauce is reduced to about half a cup. Serve hot with rice.

Makes 4 servings.

Source: Cuisine from South-east Asia