Bak Kut Teh

Oden (Japanese Hot Pot)

Ingredients (4 servings)

  • Beef gristle (rich in lean meat) 200g
  • Daikon 1/2
  • Potato medium size 2
  • Baked Chikuwa (tube-shaped fish cake) 2 sticks
  • Atsuage (deep fried tofu) 2 pieces
  • Gobo-ten (fish cake with burdock) 4 pieces
  • Sansyoku-Kushiten (3-color fish ball) 4 pieces
  • Konnyaku (yam starch cake) 1 piece (250g)
  • Konbu (kelp) 1 sheet (30cm)
  • Boiled egg (shell removed) 4
  • (A) Japanese dashi soup stock 1.4L
  • Soy sauce 100mL
  • Mirin (sweet sake) 100mL
  • Cut the beef gristle into bite-sized pieces and then pre-boil for about 10 minutes.
  • Cut Daikon into 2cm thick rounds and then pre-boil for about 10 minutes. Cut potato in halves and soak into water for about 5 to 10 minutes to remove harshness. Cut baked Chikuwa in halves.
  • Cut deep fried tofu in halves and then boil for about 2 to 3 minutes with Gobo-ten and Sansyoku-Kusiten to remove oil on their surfaces.
  • Cut Konnyaku in quarters and slice in halves and then pre-boil for about 5 minutes. Soak kelp in water briefly to make it softer, cut in long then make a knot.
  • Put all ingredients and (A) in the Inner Pan then close the Lid.
  • Heat the Inner Pan over Medium Heat. When it comes to boil, skim off the scum and close the Lid again and heat over Low – Medium Heat for a further 20 minutes.
  • Place the Inner Pan in the Insulated Container and keep warm for 1 hour.

Japanese Style Braised Pork Belly

Ingredients (4 servings)

  • oneless pork ribs or belly (in chunk) 2 chunks (about 1kg)
  • (A) Green Onion 2 sticks
  • Ginger 30g
  • Sake (Japanese liquor) 200mL
  • Water 1L
  • (B) Sake (Japanese liquor) 200mL
  • Soy Sauce 200mL
  • Sugar 170g
  • Cut pork into 3-4cm cubes, green onion into 5cm length and slice the ginger.
  • Put (A) in the Inner Pan and close the Lid. Heat the Inner Pan over Medium Heat. When it comes to boil, add pork and heat over Low-Medium Heat for a further 10 minutes.
  • Place the Inner Pan in the Insulated Container and keep warm for 2 hours.
  • Remove the Inner Pan from the Insulated Container, skim off the scum, pour the soup stock in a separate container. (Leave the pork in the Inner Pan).
  • Put 400ml of the soup stock from “4” add (B) into the Inner Pan and close the Lid.
  • Heat the Inner Pan over Medium Heat and when it comes to voil, turn to Low-Medium Heat and heat for a further 10 minutes.
  • Place the Inner Pan in the Insulated Container and keep warm for 1 hour.
  • Depending on your preference, heat the Inner Pan over Medium Heat again to reduce the sauce.

Braised Pork Belly with Preserved Mustard Greens

Ingredients

  • Preserved Mustard Green (Mei Cai) 250g
  • Pork Belly 500g
  • Ginger and Garlic A little
  • Oil A little

Condiments

  • Rock Sugar A little
  • Chinese Dark Soy Sauce 1 Tsp.
  • Chinese Light Soy Sauce 2 Tsp.
  • Water 800mL
  • Water 1L
  • Wash the preserved mustard green and cut info pieces. Slice the ginger and garlic.
  • Cut the pork belly into bite-size pieces. Put in the Inner Pan with water. Close the Lid. Heat over Medium Heat until the water comes to a slight boil. Take out the pork for later use.
  • Heat the Inner Pan over Medium Heat. Add a little oil. Stir-fry the ginger and garlic slightly.
  • Put all ingredients and condiments in the Inner Pan. Close the Lid and heat. After the water comes to a boil, heat over Mefium Heat for a further 20 minutes.
  • Put the Inner Pan into the Insulated Container. Keep warm for 3 hours.

Chikuzen-ni (Simmered Vegetables with Chicken)

Ingredients (4 serving)

  • Chicken thigh 500g
  • Vegetable oil 1 Tbsp.
  • (A) Carrot Medium 1
    - Burdock Medium 1
    - Lotus root 200g
    - Konnyaku (yam starch cake) 1 piece (250g)
    - Dried shiitake mushroom (re-hydrated) 8
  • Snow pea (remove strings and boil) To taste
  • (B) Water (including the one used for re-hydrating shiitake mushroom) 400mL
    - Sake (Japanese liquor) 50mL
    - Soy sauce 70mL
    - Mirin (sweet sake) 70mL
    - Sugar 4 Tbsp.
  • Cut (A) into bite-sized pieces. Soak burdock and lotus root in water for about 5 to 10 minutes to remove harshness. Pre0boil Konnyaku for about 5 minutes then chop off the stem of shiitake mashroom.
  • Heat the Inner Pan over Medium Heat. Check its surface temperature by dropping a few drops of water. If they run on the surface, then it’s ready to cook. Put oil in the pan and stir-fry the chicken until its surface changes the color.
  • Add (A) and stir-fry well. Then add (B) and close the Lid.
  • When it comes to boil, skim off the scum and close the Lid again and heat over Low-Medium Heat for a further 20 minutes (while cooking, mix it for 2 to 3 times).
  • Place the Inner Pan in the Insulated Container and keep warm for 30 minutes.
  • Serve into a small bowl and place cooked snow peas on top.

Nikujaga (Simmered Potato with Beef)

Ingredients (4 serving)

  • Thinly sliced beef loin 300g
  • Vegetable oil 1 Tbsp.
  • Onion Medium 2
  • Carrot Medium 1
  • Potato Medium 4
  • Ito Konnyaku (yam starch noodles) 1 pack (180g)
  • Green peas (boiled) To taste
  • Japanese Dashi soup stock 600mL
  • (A) Sake (Japanese liquor) 70mL
    - Soy sauce 100mL
    - Sugar 70g
  • Cut beef into 5cm wide pieces. Cut onion in wedges and carrot in 5mm thick diagonal slices. Cut potato into bite-sized pieces then soak in water for about 5 to 10 minutes to remove harshness. Pre-boil Ito Konnyaku for about 5 minutes then cut into suitable length.
  • Heat the Inner Pan over Medium Heat. Check its surface temperature by dropping a few drops of water. If they run on the surface, then it’s ready to cook. Put oil in the pan and stir-fry the beef.
  • Add onion, carrot, potato and Ito Konnyaku and stir-fry them well.
  • When the color of onion turns into clear, add soup stock and close the Lid.
  • When it comes to boil, skim off the scum and add (A).
  • After mixing, close the Lid and heat over Low-Medium Heat for a further 10 minutes.
  • Place the Inner Pan in the Insulated Container and keep warm for 30 minutes.

Braised Brisket with Daikon

Ingredients

  • Daikon 500g
  • Beef Brisket 500g
  • Ginger, Spring Onion, Garlic A little
  • Oil A little

Condiments

  • Chu Hou Sauce 3 Tsp.
  • Dou Ban Sauce 1 Tsp.
  • Barbecue Sauce 1 Tsp.
  • Chinese Dark Soy Sauce 1/2 Tsp.
  • Chinese Light Soy Sauce 2 Tsp.
  • Rock sugar A little
  • Water 1L
  • Cut daikon into bite-sized pieces. Slice ginger and garlic. Cut spring onion into 4-5cm long pieces.
  • Cut beef brisket into small pieces. Put in the Inner Pan with water. Close the Lid. Heat over Medium Heat until the water comes to a slight boil. Take out the beef for later use.
  • Heat the Inner Pan over Medium Heat. Add a little oil. Stir-fry the ginger, garlic and spring onion slightly.
  • Put the beef brisket and condiments in the Inner Pan. Close the Lid and heat. After the water comes to a boil, heat over Medium Heat for a further 15 minutes.
  • Add daikon. Heat until it comes to a boil. Then heat over Low Heat for a further 5 minutes.
  • Put the Inner Pan into the Insulated Container. Keep warm for 3 hours.

Braised Oxtail with Herb

Ingredients

  • Oxtail 500g
  • Carrot 1
  • Tomato 2
  • Onion 1
  • Bell pepper 1
  • Butter A little

Condiments

  • Herb A little
  • Ketchup 80g
  • OK Sauce 30g
  • Sugar 100g
  • Salt A little
  • Water 800mL
  • Cut the oxtail into pieces. Put in the Inner Pan. Add water. Close the Lid. Heat over Medium Heat until it comes to a slight boil. Take out the oxtail for later use.
  • Cut the carrots, tomatoes, onion and bell pepper into bite-sized pieces.
  • Heat the Inner Pan over Medium Heat. Add a little oil. Stir-fry the ginger, garlic and spring onion slightly.
  • Heat the Inner Pan over Medium Heat. Add a little butter. Heat until butter melts.
  • Put all ingredients and condiments in the Inner Pan. Close the Lid and heat it up. After it has come to a boil, heat it over Low-Medium Heat for 15-20 minutes.
  • Put the Inner Pan into the Insulated Container. Keep warm for 2.5-3 hours.

Dried Oyster with Hair Moss and Mushroom

Ingredients

  • Hair moss (Fat Choy) 20g
  • Dried shiitake mushroom 160g
  • Dried oyster 120g
  • Oil A little

Condiments

  • Oyster sauce 3 Tbsp.
  • Chinese Light Soy Sauce 1 Tbsp.
  • Chinese Dark Soy Sauce 1 Tbsp.
  • Rock sugar A little
  • Water 800mL
  • Soak the dried shiitake mushrooms and dried oysters in water overnight.
  • Soak the hair moss in water mixed with a little oil for around 2 minutes until soft.
  • Put all ingredients and condiments in the Inner Pan. Close the Lid. Heat over Medium Heat. After it has come to a boil, heat it over Low Heat for a further 15-20 minutes.
  • Put the Inner Pan into the Insulated Container. Keep warm for 3 hours.