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Recipe

Braised Pork Belly

Posted by Helen Vang on

As a kid growing up, braised/caramelised pork belly was a regular dinner dish served at the table to fill hungry bellies. Here's our family recipe.  Ingredients: 800g Pork Belly 1/2 cup of brown sugar 1/3 cup of dried star anise, coriander seeds, cinnamon bark mix 1 brown onion 4 hard boiled eggs 1/2 cup light soy sauce 2 tablespoons mushroom soy sauce 1/3 cup of ABC seasoning sauce 1 teaspoon sesame oil 1 teaspoon fish sauce 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 tablespoon five spice powder 1/4 cup of water (as required) Instructions: 1. Hard boil eggs. Cool. Peel. Set aside. 2....

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Vietnamese Quick and Easy Pho

Posted by Helen Vang on

Traditional Vietnamese Pho is a breakfast, lunch and dinner staple however, the traditional way of preparing the soup base is a 4-5 hour process. Here is a nice and quick way of preparing Pho in less than an hour. In our home, we call it cheat Pho, with no compromise to taste.   Prep: 5 mins  |  Cook: 40 mins  |   Servers: 4Ingredients:1 packet rice noodles (Banh Pho Sa Dec)1 packet beef balls, beef strips or chicken pieces1 tbsp instant beef paste1 packet pho spice cube2 ltrs waterInstructions:1. Bring water to boil over the stove and place rice noodles into boiling...

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Tom Yum Noodle Soup

Posted by Helen Vang on

Looking for a warm winter noodle soup? Tom Yum Noodles are a family favourite at Willow's Pantry. The soup is rich in flavour with the perfect balance of sweet and sour soup. Prep: 10 mins  |  Cook: 30 mins  |  Servers: 6Ingredients:9 cups of water900g B.B.H rice vermicelli400g Tom Yum Soup Paste1kg frozen raw prawns with tail on200g canned young sweet corn425g canned mushrooms1 lemongrass stalk4 tomatoesKaffir lime leavesCorianderSpring onionfried shallotsInstructions:1. Chop tomatoes into wedges and place into a stock pot.2. Place lemongrass, 3 kaffir lime leaves and water into the stock pot containing the tomatoes. Bring water to a boil over the stove....

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Spicy Korean marinaded wings

Posted by Helen Vang on

Who loves Korean food? Well, I know I do. That's why we love using Korean condiments to spice up our meals as a marinade for your favourite protein. Korean spice is different to spicy flavours found in Thai and Lao food. The chilli gives you a nice chilli kick of flavour, but doesn't leave a prolonged spicy after-taste that lingers in your mouth. That's why I can eat spicy Korean food every day of the week!  Here's how to make a quick and easy Korean marinade for chicken wings (or any other type of protein you may prefer, including tofu!)....

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Pork and Mushroom Bao Buns

Posted by Helen Vang on

Bao Buns are a family favourite in every Asian household. Why? Because they are fun to make with the family and great to freeze as quick meals for the kids. Here is our family recipe for home steamed Bao Buns. We hope you enjoy them just as much as we do! Spreading the love is what small family business is all about. Ingredients: 250g Pork Mince 2-3 Chinese Sausage 200g Quail Eggs (you can substitute with boiled egg, cut in quarters - or leave this out, it's up to you)   50g Dried Woodear Mushrooms (soaked for  1/2 bunch of Spring...

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