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Top 5 dishes made from Toban Djan (Chilli Bean Sauce) *OR Chilli as required
1 . Hot & Sour Prawn Harusame Soup
Hot & Sour Prawn Harusame Soup
I am a big fan of Tom Yum soups, particularly ‘Tom Yum Goong’. I don’t cook it at home as I usually don’t have ingredients such as Lemongrass and Kaffir Lime Leaves. So it is a restaurant food for me, though I often find it too spicy. This is my recipe to make a similar soup using what I always have. And its flavour has been altered to suit my taste, and it is not too spicy. I add Harusame Noodles. The noodles suck up the delicious soup and they make this soup a filling meal.
Ingredient
1 teaspoon
Oil
1 teaspoon
Fish Sauce
1 teaspoon
Soy Sauce
1/2 teaspoon
Sugar
1 tablespoon
Lemon Juice
Leaves
Coriander
Cooking instructions
* Step 1
Heat Oil in a saucepan, and cook Onion, Red Capsicum, Garlic and Ginger. When softened, add Chicken Stock, and bring to the boil.
* Step 2
Add Fish Sauce, Soy Sauce, Toban Djan (Chilli Bean Sauce) and Sugar, and mix well. Taste it, and add some Salt if required. You may wish to add more Toban Djan (Chilli Bean Sauce).
* Step 3
Add Prawns and Harusame Noodles. When noodles are soft and Prawns are cooked, add Lemon juice and stir, and it is done.
* Step 4
Drizzle with some Rāyu (Chilli Oil), add some Coriander Leaves, and enjoy.
Note: if there is a photo you can click to enlarge it
2 . Easy Hot & Sour Soup with Udon
Easy Hot & Sour Soup with Udon
It was my daughter who introduced me Hot & Sour Soup. She uses a variety of ingredients and it takes time to prepare Hot & Sour Soup properly. This is my super quick and easy recipe that I use when I crave it. Today I thickened the soup thicker than normal, and pour it over hot Udon Noodles. You can pour it over Rice. It can be a very comforting and filling meal.
Ingredient
1/2 teaspoon
grated Ginger
1/2 tablespoon
Soy Sauce
1/2 tablespoon
Oyster Sauce
1/2 tablespoon
Mirin
1 tablespoon
Rice Vinegar
1 teaspoon
Sesame Oil
Cooking instructions
* Step 1
Prepare all ingredients before you start cooking.
* Step 2
Place all the Soup ingredients except for Potato Starch in a saucepan. Bring to the boil, then add Pork (OR Chicken).
* Step 3
When Pork is cooked, add Potato Starch mixture gradually to thicken the soup. You don’t need to add all of it.
* Step 4
When the soup is thickened, add Egg, and gently stir. When Egg is softly cooked, soup is done.
* Step 5
Heat Cooked Udon Noodles in boiling water, then drain. Place in a serving bowl, pour the soup over, add some Spring Onion, and enjoy. *Note: This soup can be enjoyed without Udon.
Note: if there is a photo you can click to enlarge it
3 . Wombok & Pork Hot Sour Soup
Wombok & Pork Hot Sour Soup
It was my daughter who introduced Hot & Sour Sour to me. I fell in love with it instantly. Today I tried to make my favourite Wombok & Pork Soup into a Hot & Sour Soup. I knew it would be delicious and it certainly was. I added 1 teaspoon Toban Djan (Chilli Bean Sauce) and the soup was quite mild. You would wish to add more if you like spicy food.
Ingredient
1-2 teaspoons
Sesame Oil
1 tablespoon
Sake (Rice Wine) *optional
150 g
Wombok *cut 1cm in width
1 tablespoon
Potato Starch *mixed with 1 tablespoon Water
1 tablespoon
Soy Sauce
1 tablespoon
Rice Vinegar
Cooking instructions
* Step 1
Soak Dried Black Fungus in cold/warm water until softened. Wash very well, drain and slice. Prepare all other ingredients.
* Step 2
Heat Sesame Oil in a large saucepan over medium heat, cook Pork and Ginger, and lightly season with Salt & White Pepper.
* Step 3
Add Chicken Stock, Sake, Wombok and Black Fungus, and bring to the boil. Cook until Wombok is soft. It won't take long. Season with Toban Djan (OR Chilli), Soy Sauce and Vinegar.
* Step 4
Add Potato Starch mixture and stir. When the soup is slightly thickened, add lightly whisked Egg slowly in a circular motion into the boiling soup, and gently stir. When the Egg is cooked, remove from heat.
* Step 5
Sprinkle with finely chopped Spring Onion and enjoy.
Note: if there is a photo you can click to enlarge it
4 . Spicy ‘Kimpira’ Lotus Root & Edamame
Spicy ‘Kimpira’ Lotus Root & Edamame
Lotus Root is one of the hard-to-find vegetables in Australia. However, already sliced and partially cooked and ready-to-use Frozen Lotus Root is available from many Asian grocery stores. The most popular way to cook Lotus Root is ‘Kimpira’, a Japanese style stir-fry dish of vegetables that is seasoned with Mirin (Sugar) & Soy Sauce. In a ‘Kimpira’ dish, the vegetables should retain crunchy texture. When you use Frozen Lotus Root, you must not overcook it.
Ingredient
1 bag (400 g)
Frozen Lotus Root Slices
1 clove
Garlic *grated
2 tablespoons
Soy Sauce
1 tablespoon
Mirin
1/2 tablespoon
Sugar
1/2 teaspoon
Sesame Oil
2-3 teaspoons
Toban Djan (Chilli Bean Sauce) *OR Chilli as required
1 tablespoon
Rice Vinegar *optional
Cooking instructions
* Step 1
Combine all the sauce ingredients in a small bowl. Check the flavour. You may wish to add more Sugar or Chilli. *Note: Vinegar is optional.
* Step 2
Frozen Lotus Root Slices don’t need to be thawed, but you might need to half-thaw them to cut in half if they are large.
* Step 3
Heat 1 tablespoon Oil in a frying pan or wok over high heat and cook 1/2 of Frozen Lotus Root until browned and just cooked enough. Transfer to a plate. Add extra Oil and cook remaining Frozen Lotus Root Slices until browned and just cooked enough.
* Step 4
Return the first batch to the pan, add the sauce and Edamame, and cook until the sauce is caramelised.
* Step 5
Sprinkle with the chopped Spring Onion and Toasted Sesame Seeds, and serve.
Note: if there is a photo you can click to enlarge it
5 . Spicy Tuna Soboro Don
Spicy Tuna Soboro Don
Canned Tuna, Eggs and some Greens. That’s all you need to make this rice bowl dish. I always use Tuna in Springwater. If you use Tuna in Brine, you need to reduce the amount of Soy Sauce because the tuna is salty. This is cheap and easy to cook, yet so delicious!
Ingredient
1 tablespoon
Sake (Rice Wine)
1 teaspoon
grated Ginger
1/2 teaspoon
Sesame Oil
2-3 teaspoons
Sugar
2-3 teaspoons
Soy Sauce
2
Eggs
Cooking instructions
* Step 1
Place drained Tuna in a small frying pan or saucepan, sprinkle with Sake (Rice Wine) and grated Ginger, and mix well. Add Sesame Oil, Toban Djan (Chilli Bean Sauce), Sugar and Soy Sauce, and stir-fry over medium heat for a few minutes or until the sauce is almost gone.
* Step 2
*Note: Depending on the saltiness of the tuna, reduce the amount of Soy Sauce.
* Step 3
Whisk Eggs and season with 1 pinch Salt. Heat a small amount of Oil in a separate frying pan over low heat, cook the egg, stirring constantly, until crumbs. Transfer to a bowl and set aside.
* Step 4
Add an extra small amount of Oil if required, cook Green Leafy Vegetable. While stir-frying, add 2 tablespoons Water to help steam-cook. Lightly season with Salt & Pepper.
* Step 5
Half fill a bowl with freshly cooked rice and cover it with the tuna, egg and green. Sprinkle with some Toasted Sesame Seeds.
Note: if there is a photo you can click to enlarge it
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