Spinach with creamy sesame dressing

Ingredients for 4 portion(s)

• 200 g spinach
• 1 tsp vegetable oil
• few stipes of blanched yellow pepper
• few stripes of cherry tomato
• Kikkoman Sesame Dressing

Preparation

Stir fry spinach leaves for a minute, rinse with cold water and squeeze out all the moisture. Place a spoonful on a small flat plate, garnish with yellow pepper and tomato and serve cold with Kikkoman Sesame Dressing.

Chinatown "Red" Char Siu

Ingredients

1kg skinless pork belly, cut into strips

20g garlic

20g ginger

30g Lee Kum Kee Oyster Sauce

20g Lee Kum Kee Premium Dark Soy Sauce

40g Lee Kum Kee Char Siu Sauce

30g Lee Kum Kee Hoisin Sauce

6g Sesame Oil

½ tsp five spice powder

20g brown sugar

30g Shaoxing wine

Glaze 3 - 5 tablespoons of golden syrup or honey

Method

1. Using a small sharp knife stab the meat all over to allow easy penetration to the meat.
2. Blitz garlic and ginger in a small blender or use a pestle and mortar.
3. Mix ginger and garlic with everything else for the marinade. Whisk to mix well.
4. Pour marinade over the meat and leave overnight for best results or at least 1 hour in room temperature.
5. Preheat oven 190 C Fan.
6. Take meat out of the fridge at least ½ hr before roasting.
7. Line a tray with foil and place a rack on top. Place the marinated meat on top of the rack. Retain the marinade.
8. Roast meat for 20 minutes, turn the meat to the opposite side and baste with leftover marinade.
9. Return to the oven for 10 minutes. Turn the meat over and baste. Return to the oven for a further 10 minutes.
10. Remove pork and glaze with golden syrup all over to achieve a sticky shiny exterior. Rest for at least 10 minutes. Slice as desired.
11. Meanwhile you can heat the leftover marinade with 4 tbs of water for about 4 - 5 minutes till thick and glossy and serve with char siu over rice or pancakes.

Tips

1. Use a small blender to blitz garlic and ginger so it is finer and save chopping
2. Do it the day before eating so the marinade penetrates better into the meat.
3. Use a rack so airflow circulates and create an evenly roasted char siu.
4. Line the tray with foil so it can catch the meat juices and you can discard the foil and not spend ages scrubbing the pan.
5. Retain some char siu to make Yong Chow Fried Rice or Char Siu Puffs or double the recipe.

Hoisin Chicken Wings (Serves 4)

These crisp, sweet hoisin chicken wings are incredibly moreish. Serve as a sharing platter, or with egg fried rice and a cucumber salad; either way you'll need plenty of napkins for sticky fingers

Ingredients

1kg  free-range chicken wings, jointed and wing tips removed

120g  self-raising flour

2 Tbsp  baking powder

Egg fried rice

cucumber

Marinade

3 long   red chillies, sliced into rings

2 Tbsp   rice vinegar

A pinch of  sugar

A large pinch of salt

Sauce Mix

120g   Lee Kum Kee Sweet Hoisin Sauce

2 Tbsp  tomato puree

80g  unsalted butter

2 cloves  garlic, peeled & minced

1.5 Tbsp   rice vinegar

Method

1. Preheat the oven to 230°C / 210°C fan / gas mark 8.
2. Mix the chillies with 2 tablespoon of vinegar, sugar and salt with chicken.
3. Add the flour and baking powder to a large bowl, add the chicken wings and toss well until coated.
4. Place the chicken wings on a baking tray lined with baking paper, leaving a space between each. Bake for 20 minutes, then turn the pieces over and bake for another 20 minutes.
5. Meanwhile, add all sauce mix to a saucepan. Place on a medium heat and stir every 30 seconds until the butter has fully melted and incorporated into the sauce. Bubble gently for 4 minutes, stirring frequently. Remove from the heat and set aside.
6. When the wings are ready, place them into a large mixing bowl. Add the sauce incrementally, tossing the wings in between, until they are glossy and glazed. Drain, then spoon the pickled red chillies over the wings. Serve with egg fried rice and a cucumber salad.

  PREP TIME: 10MINS COOK TIME: 40MINS

Teriyaki Chicken

Classic teriyaki chicken that uses Kikkoman Soy Sauce and mirin to create a delicious, sweet tang.

Serves: 2

Cooking Time: 20mins

Ingredients:

• 1 (250 – 350 g or 8.8 – 12.3 oz.)  chicken thigh
• vegetable oil (as needed)
• 6 shishito peppers
• leafy vegetables (as garnish)
• green onion(finely chopped)  (as needed)
• 1 & 1/2 Tbsp  Kikkoman Soy Sauce
• 1 & 1/2 Tbsp  Kikkoman Manjo Aji-Mirin

Cooking Instructions:

Gyoza Tempura

Serves: 1

Preparation time: 15 mins

Cooking Time: 20mins

Ingredients:

• 4 Ajinomoto Gyoza Chicken lightly thawed (leave 15min at room temperature)
• 65 g of flour
• 10 g of parmesan powder
• 12 cl of water
• 1 g of baking powder
• 5 basil leaves
• Lemon
• Salt
• Oil to fry

Cooking Instructions:

1. Heat the oil at 180°

2. Put the flour, parmesan powder, water, baking powder, basil and a pinch of salt in a bowl and mix well.

Veggie Curry Gyoza 

Serves: 6

Preparation time: 5mins

Cooking Time: 30mins

Ingredients:

• Ajinomoto Gyoza Vegetable
• 2 onions cut in 6

• 1 carrot cut in large pieces

• 2 potato, pealed and cut in large pieces Optional vegetables:

• Red pepper, yellow pepper, aubergine, courgette Oil

• 70cl water

• 1/2 Japanese curry blocks 

Cooking Instructions:

1. In a casserole add oil and cook onions under high heat.

2. Add vegetables.


3. Add water and boil for 20-30 minutes.


4. Add curry blocks and let it melt gently.

Satay Rice Vermicelli

Serves: 4

Preparation time: 15mins

Cooking Time: 20mins

Ingredients:

• 1 jar                 Yeo’s Satay Sauce
• 800g                Yeo’s Rice Vermicelli, soaked & drained
• 100g                Prawns, peeled, deveined & cooked
• 80g                  Squid Rings, sliced & cooked
• 80g                  Water Spinach, sliced (4cm) & blanched
• Garnish: Green Lime, Coriander Leaf and Spring Onion,

Cooking Instructions:

1. Cook Yeo’s Rice Vermicelli in boiling water. Drain and place on serving plate.
2. Heat Yeo’s Satay Sauce and pour over rice vermicelli.
3. Top with prawns, squid rings and water spinach.
4. Garnish with green lime slice, coriander leaf and spring onion. Serve hot.

Curry Laksa Noodles

Serves : 2

Preparation time : 15mins

Cooking Time : 20mins