Wombok

k pork ribs or your fave cut • large potato, sliced • tomatoes, sliced • green beans, prepped and cut • Leafy Vegetables, you can use : cabbage, pechay, wombok, bokchoy, spinach • or 1/2 tsp Turmeric powder • or 1/2 tsp Garam Masala powder • pork broth cube • fish sauce (Patis) • peppercorns • large (dried, herb) bay leaves • Salt and pepper to taste •

Wombok (Chinese cabbage), cut into 1 inch squares • Scallions, cut into 4 inches strips • Fresh ginger, sliced or minced • Garlic, minced • Red chili flakes • Rock sea salt (Kosher salt) • Salt • Sugar

Wombok (Napa Cabbage) • Water • Salt • Radish, shredded • Onion leaves, cut into 1-inch long pieces • Korean Pear, sliced • Onion, sliced • Water • Sweet Rice Flour • Red Pepper Powder (you can add more if you want too spicy) • Fermented Anchovy Sauce • Maesilaek •

Kangkung/water spinach (optional) • carrots • corn kernels • red onion • garlic cloves • tamarind • bayleaf • galangal • tomato • salt • sugar • water •

chicken carcasses • beef bones • water • goji berries • red dates • Salt (to taste) • choice or combination of: • Beef or chicken (thinly sliced) • Fish fillets (thinly sliced) • Prawns, squids or scallops • Meatballs, crab sticks, fish balls or fish cakes • Dumplings or wontons •

Chicken thigh fillet, sliced • Wombok cabbage, sliced • Red cabbage, sliced • Carrot, julienned • Zucchini, julienned • Brown onion, into thin wedges • Peas and corn • Cauliflower florets • Green pepper, sliced • Packets 2 minute noodles, cooked • Green onion, sliced • Soy sauce •

Wombok *about 400g • ‘Abura-age’ (Thin Fried Tofu) • Shimeji *OR other Asian Mushrooms, e.g. Oyster Mushrooms • Salt • Oil *I used Sesame Oil • Dashi Powder *I used Katsuo (Bonito) type • Sake (Rice Wine) • Mirin • Soy Sauce *alter the amount to suit your taste

Wombok *today it weighed 530g • tablespoonfuls Seasoned Kombu (Kelp) *15 to 20g • Sesame Oil • Toasted Sesame Seeds • *Note: Chilli Flakes and Spring Onion can be a good addition

Wombok *about 150g • Salt • Spring Onion *finely chopped • Cooked Chicken *cut into small bite-size pieces • *Note: Chicken can be boiled, pan-fried OR roasted. It should be Salted • Sugar • Ponzu *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar • Toasted Sesame Seeds *can be lightly ground • Sesame Oil

Wombok *cut into 2cm wide pieces • Chicken Stock *OR 2 cups Water and 2 teaspoons Asian Chicken Bouillon Powder • Sake (Rice Wine) • grated Ginger • Soy Sauce • Salt & White Pepper • Potato Starch *mixed with 1 tablespoon Water • Egg *whisked • Spring Onion *finely chopped

Dried Shelled Shrimps • Hot Water • small Wombok *about 500g • small piece Ginger *grated • Sake (Rice Wine) • Asian Chicken Bouillon Powder *OR 1/2 teaspoon Dashi Powder • Sesame Oil • Salt *add extra if required • White Pepper • Potato Starch *mixed with 2 tablespoons Water • Spring Onion *finely chopped

Wombok *about 500g • Dried Black Fungus • Chicken Stock *OR 2 cups Water & 2 teaspoon Asian Chicken Bouillon Powder • Sesame Oil • small piece Ginger *grated • Sake (Rice Wine) • Soy Sauce • Oyster Sauce • White Pepper • Potato Starch *mixed with 2 tablespoons Water • Salt *only if required • Finely chopped Spring Onion •

Wombok *Today it weighed 450g • Salt *reduce the amount if Wombok is smaller OR to suit your taste • Sesame Oil • Chilli Flakes *OR as required • Tuna *I used Tuna in Springwater, drained • Seasoned Kombu (Kelp)

Wombok *about 450g • Salt *reduce the amount if Wombok is smaller • Carrot *diagonally sliced into thin strips • small piece Ginger *sliced into fine strips • Sugar • Rice Vinegar • Sesame Oil • Soy Sauce • small Dried Chilli *thinly sliced, OR some Chilli Flakes • *Note: Toban Djan (Chilli Bean Sauce) can be used instead of Dried Chilli. See the photo below • Salt *plus extra

Wombok *thick white parts are more suitable • Egg • Self-Raising Flour OR Plain Flour • Water *add extra if required • Dashi Powder *optional, I used Kombu (Kelp) Dashi • thinly sliced Pork *cut into bite-size pieces • Oil • Okonomiyaki Sauce • Japanese Mayonnaise • Aonori (Dried Green Laver Flakes) *optional • Katsuobushi (Bonito Flakes) *optional

Wombok *Today it weighed 450g • Salt *reduce the amount if Wombok is smaller • Spring Onion *finely chopped • White Pepper OR Ground Chilli as required *optional • Toasted Sesame Seeds *lightly ground • grated Ginger • Sugar • Sesame Oil • Soy Sauce

Wombok *Today it weighed 450g • Salt *reduce the amount if Wombok is smaller • Garlic *grated • Sesame Oil • Toasted Sesame Seeds • Asian Chicken Bouillon Powder *optional • Toban Djan (Chilli Bean Sauce) • Tuna *I used Tuna in Springwater • Spring Onion *finely chopped

Wombok *about 200g • thinly sliced Pork Belly *OR Chicken • Enoki • Sesame Oil *optional, as this is for flavour • Asian Chicken Bouillon Powder OR Chicken Stock Powder *optional • Sake (Rice Wine) *OR Water • Soy Sauce • White Pepper OR Ground Chilli as required • Potato Starch OR Corn Starch *mixed with 1/2 tablespoon Water • Spring Onion *finely chopped

Vegetables *I used Cabbage, Cucumber and Carrot • *Other suggestions include Daikon (White Radish), Wombok, Turnip, Celery, etc • Salt *2% of the weight of Vegetable(s) • Dashi Powder *Kombu (Kelp) OR Katsuo (Bonito) • Sugar • Soy Sauce • Water • *Note: If you like sour flavour, you can add 2-3 teaspoons Rice Vinegar. I usually don’t add Vinegar • small piece Ginger *cut into fine strips • Dried Chilli OR some Chilli Flakes • small piece Dried Kombu (Kelp) • Yuzu Peel *cut into fine strips* •

Wombok *about 350g • Salt • Toasted Sesame Seeds *ground • & 1/2 tablespoons Japanese Mayonnaise • Sugar • Soy Sauce • Rice Vinegar

Sesame Oil • Thinly Sliced Pork OR Pork Mince • Wombok *about 350g • Chicken Stock *OR 2 cups Water and 2 teaspoon Asian Chicken Bouillon Powder • Sake (Rice Wine) • small piece Ginger *grated • Soy Sauce • Oyster Sauce • Salt & White Pepper • Dry Harusame Noodles (Bean Thread Noodles) • Potato Starch OR Corn Starch *mixed with 2 tablespoons Water • Spring Onion *finely chopped

Soup Stock of your choice *I used 2 cups Water and 1/2 teaspoon Dashi Powder • cupfuls Vegetables and Meat *thinly sliced OR cut into small bite-size pieces • *Note: Today I used Carrot, Cabbage, Potato, Shiitake Mushrooms, Bok Choy, Spring Onion and Pork • Miso *Today I used 1 & 1/2 tablespoons of White Miso • Finely chopped Spring Onion • Onion, Daikon, Spinach, Okra, Shimeji, Enoki, Chicken, Tofu, Fried Tofu, Leek, Seafood, Wombok, Green Beans, Snow Peas, Bamboo Shoot, Pumpkin, Eggplant, Wakame, etc

Sesame Oil • thinly sliced Pork *cut into small pieces • thin slices Ginger *cut into fine strips • Salt & White Pepper • Chicken Stock *OR 2 cups Water and 2 teaspoons Asian Chicken Bouillon Powder • Sake (Rice Wine) *optional • Wombok *cut 1cm in width • Dried Black Fungus *optional, soaked in water and sliced • Potato Starch *mixed with 1 tablespoon Water • Egg *lightly whisked • Spring Onion *finely chopped • Toban Djan (Chilli Bean Sauce) *OR Chilli as required •

Wombok *about 1/4 of large Wombok • Salt *plus extra if required • ‘Ponzu’ OR 1/2 tablespoon Vinegar (OR Lemon Juice) & 1/2 tablespoon Soy Sauce • Sesame Oil • Tuna *I used Tuna in Springwater • Toasted Sesame Seeds • Spring Onion *finely chopped • Shichimi (Japanese Chilli Spice Mix) OR ground Chilli *optional

skinless Salmon Fillets *about 250g • Salt • Sake (Rice Wine) • Wombok *500 to 600g • Chicken Stock *OR 2 cups Water and 2 teaspoons Asian Chicken Bouillon Powder • Milk • Salt & White Pepper • Potato Starch OR Corn Starch *mixed with 2 tablespoons Water

Thinly Sliced Pork Belly • Salt & White Pepper • Wombok *about 700g • Sesame Oil • Chicken Stock *OR 1 cup Water & 1 teaspoon Asian Chicken Bouillon Powder • small pieced Ginger *grated • Soy Sauce *OR Oyster Sauce • Potato Starch OR Corn Starch *mixed with 2 to 3 tablespoons Water • Spring Onion *finely chopped

Pork Mince *OR thinly sliced Pork, you can use Chicken • About 200g Vegetables *cut into thin strips • *Note: Today I used Cabbage, Carrot and Shiitake Mushrooms. You can use other leafy vegetables such as Wombok, Bok Choy, OR any vegetables that are suitable for stir-fry • Sesame Oil • Salt & White Pepper *OR Black Pepper, Chilli, etc • Dry Harusame Noodles • Spring Onion *finely chopped • Chicken Stock *OR 300ml Water & 1 teaspoon Asian Chicken Bouillon Powder • small piece Ginger *grated • Soy Sauce • Oyster Sauce • Mirin