Tag Archives: asian food

For a quick meal, try our Instant Hotpots!

Cold nights, it’s dark early – what to do? Let’s do a hot pot or if we have time a Steamboat! This week we look at some of our favourite hot pots from China, Karaage mixes from Japan – Karaage is delicious fried chicken and a real favourite. For those on the go, looking for a quick but delicious meal we present 5 pre-prepared hot pots also from China. Simply add hot water, wait a while then eat.



There are 3 main Hotpot prepared packets from China. In the red packet, we have an instant vegetable hot pot from Ottovo Distributors. The vegetable sachet includes Cabbage, Bamboo Shoots, Bracken, Scallion and Bok Choy. The sauce is hot with chilli, ginger and other spices with a soy bean oil base.

Then we have two delicious varieties of hot pot from Scyumei. One is Sichuan with a spicy flavour. It has chilli, sichuan pepper, ginger and spices with sweet potato noodles. Vegetables include Konjac, Potato, Lotus, Bamboo Shoots, Enoki Mushrooms and Black Fungus. It provides a serving for one. The second variety has a mushroom flavouring and is also made by Scyumei. With similar vegetables it has a different sauce with a stronger mushroom flavouring.

We offer two Karaage coatings, one garlic based and the other plain. But in reality there is nothing plain about these mixes with ginger, onion, red pepper and soy. The perfect batter for your Karaage Chicken. These come from the Nisshin Salfun Company of Japan. Each packet will serve two people.


Last but not least we feature our popular instant Hot Pots from Ottovo Distributers. These are pre-prepared for one and there are four different varieties. One is the cold mixing Hotpot. This simply means with its oil content it’s easier to bring this one to the boil from a cold start. The second one is an Instant Vegetable Hotpot. With a similar range of vegetables, it’s a little milder chilli and does not contain noodles. Then we have a Hotpot with sweet potato noodles from the New World Distributors. This one features mushrooms and black fungus. These are convenience meals, and it really is just add hot water, wait a little while, then eat and enjoy.


And please make sure you try this delicious citrus based sauce from Japan. Known as Tokusen Dai Dai Aji Ponsu, it’s both tangy, salty and sweet with orange juice, soy sauce, Shitake Mushroom, Bonito Tuna, Sake and Alcohol Vinegar. It adds real tang to all your favourite Japanese delights.

Look for these products and more here on our website – choose the country or category.

And please feel free to come into 185 Russell Street in the CBD – and ask our friendly staff to recommend the right products to suit your tastes.

For the widest choice of Asian groceries always shop at Tang – The Asian Food Emporium.

STEAMBOAT – A Chinese feast for friends.

It’s that time of year. For weeks we have introduced you to new hot pots from China, Korea, Japan and Malaysia. Here’s what to do with them! It’s time for a traditional Chinese Steamboat – where your guests and diners get to choose from a wide array of raw and marinated ingredients then dip these in tasty simmering stocks. Lightly cooked organic meats and fish are best for Steamboat. Salted Duck Eggs, salted radish and pickled mustard greens are a must – Always available at Tang: The Asian Food Emporium.

Try this recipe from Kylie Kwong as published on the ABC website…


  • 700 g (1 lb 6 oz) small whole squid
  • 300 g (10 oz) organic pork fillet, finely sliced on the diagonal
  • 300 g (10 oz) organic chicken fillet, finely sliced on the diagonal
  • 300 g (10 oz) organic beef fillet, finely sliced on the diagonal
  • 400 g (13 oz) white fish fillets, finely sliced on the diagonal
  • 12 uncooked king prawns (jumbo shrimp), peeled and deveined but with tails intact

Squid marinade

  • 2 large red chillies, halved lengthways, deseeded and roughly sliced
  • 1 teaspoon sea salt
  • 11/2 tablespoons palm sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons ginger julienne
  • 1 tablespoon lime juice

Garlic and ginger paste

  • 10 garlic cloves, crushed
  • 1/2 cup roughly chopped ginger
  • 1 teaspoon sea salt

Pork marinade

  • 2 tablespoons Hoisin sauce
  • 1 tablespoon Shao Hsing wine
  • 1 teaspoon Chinese black vinegar
  • dash of sesame oil

Chicken marinade

  • 1 tablespoon oyster sauce
  • 1 tablespoon Shao Hsing wine
  • 1 teaspoon light soy sauce
  • dash of sesame oil

Beef marinade

  • 2 tablespoons Chinese BBQ sauce
  • 1 tablespoon Shao Hsing wine
  • 1 teaspoon Sichuan pepper and salt
  • dash of sesame oil

Fish marinade

  • 2 tablespoons finely sliced coriander stalks and roots
  • 1 tablespoon peanut oil
  • 2 teaspoons sea salt
  • 1 teaspoon white sugar

Prawn marinade

  • 1 tablespoon finely diced lemongrass
  • 1/4 cup finely sliced spring onions (scallions)
  • 1 1/2 tablespoons ginger julienne
  • 1 tablespoon Shao Hsing wine
  • 1 teaspoon sea salt
  • dash of sesame oil
  • 1 fresh bamboo shoot — about 750 g (11/2 lb)
  • 18 live mussels — about 350 g (11 oz) in total
  • 12 live sea scallops
  • 1 bunch choy sum
  • 1 bunch green asparagus
  • 1 Chinese white cabbage
  • 2 cups bean sprouts
  • 1/3 bunch mint
  • 1/3 bunch sweet Thai basil
  • 1/3 bunch coriander
  • 1/3 bunch Vietnamese mint
  • 300 g (10 oz) fresh Hokkien noodles
  • 2 salted duck eggs
  • 3/4 cup fresh black cloud ear fungus
  • 75 g (21/2 oz) fresh shiitake mushrooms, stems discarded
  • 6 braised dried Chinese mushrooms


  • 3 litres (3 quarts) water
  • 4 spring onions (scallions), trimmed and cut in half crossways
  • 10 garlic cloves, crushed
  • 20 slices ginger
  • 60 g (2 oz) galangal, peeled and sliced
  • 3 lemongrass stalks, bruised
  • 2 tablespoons sea salt

Dipping sauces

  • combine 3 tablespoons oyster sauce with 1 teaspoon sesame oil
  • combine 2 tablespoons of each of hoisin sauce, Chinese black vinegar and Chinese BBQ sauce
  • combine equal quantities of finely sliced salted radish and pickled mustard greens
  • combine 1 teaspoon dark soy sauce with 2 teaspoons light soy sauce, 1 teaspoon diced ginger and a dash of sesame oil


  • light soy sauce
  • fish sauce
  • Chinese mixed pickles
  • finely sliced large red chillies
  • lemon wedges
  • Sichuan pepper and salt



Clean squid by gently pulling head and tentacles away from the body. Pull out the clear backbone (quill) from inside the body and discard entrails. Cut tentacles from the head just below the eyes; discard head. Remove side wings and fine membrane from the body. Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper.

Cut the squid down the centre so that it will open out flat. Using a small, sharp knife, score shallow diagonal cuts in a criss-cross pattern on the inside surface. Cut scored squid into 5 x 2.5 cm (2 x 1 in) pieces and place in a bowl.

For the squid marinade, pound chilli and salt into a rough paste with a pestle and mortar. Add palm sugar, pound lightly, then stir in fish sauce, ginger and lime juice. Add marinade to the squid in the bowl.

Place pork, chicken, beef, fish and prawns in separate bowls, then set aside while you prepare the garlic and ginger paste.

Pound garlic, ginger and salt together with a pestle and mortar until you have a rough paste. Divide this paste between the pork, chicken and beef.

Add the five lots of marinade ingredients for the pork, chicken, beef, fish and prawns to their respective bowls. Thoroughly mix the contents of each bowl, then cover and refrigerate for 2 hours.

To prepare the bamboo, cut the horn-shaped shoot in half lengthways, strip off the outer fibrous layers and then trim about 2 cm (1 in) off the base. Cut into 5 mm (1/4 in) wide strips, add to a pan of cold salted water and then boil rapidly for at least 10 minutes. Drain and refresh under cold water. Repeat this process of boiling from a cold-water start, draining and refreshing twice more to remove any bitterness. Set aside. (Any leftover bamboo can be placed in cold water and stored in the refrigerator for up to 3 days — it makes a delicious addition to stir-fries and braises.)

Scrub, debeard, rinse and drain the mussels; set aside.

Clean the scallops, leaving them attached to their shells.

Trim ends from the choy sum, then cut crossways into 3 pieces and wash thoroughly; drain. Wash the asparagus and snap off the woody ends, then peel the lower part of the stem and cut into thirds on the diagonal. Discard outer leaves of cabbage, then slice cabbage in half lengthways, remove core and cut crossways into about 4 pieces and wash thoroughly, pulling pieces apart to separate leaves. Wash bean sprouts and all the herbs thoroughly; drain well. Pick sprigs from the herbs.

Blanch Hokkien noodles in boiling salted water until ‘al dente’ — about 4 minutes. Drain, refresh in cold water, then thoroughly drain again.

Bring a pan of water to the boil, add salted duck eggs and boil for 9 minutes. Drain, refresh in cold water, then peel and cut into quarters.

Arrange bamboo, mussels, scallops, choy sum, asparagus, cabbage, bean sprouts, herbs, noodles, eggs and mushrooms in simple serving bowls. Place these on the table, along with the bowls of marinated meats and seafood.

About an hour before your guests are due to arrive, make the stock. Place the water in a large electric wok — about 35 cm (14 in) in diameter. Add all remaining stock ingredients and bring to the boil, simmer, uncovered, for 20 minutes. Turn off heat, cover and set aside.

Finally, arrange all the dipping sauces and condiments in small bowls on the table, allowing two bowls of each.

When everyone is ready to sit down and eat, place the electric wok in the centre of the table. Reheat stock and invite your guests to choose their own meat, fish and vegetables to cook in the simmering stock, before dipping them in their favourite sauces and condiments. Towards the end of the meal — generally a long and raucous affair — the noodles are added to the rich, full-flavoured stock and slurped.


Source: abc.net.au

All the ingredients mentioned can be purchased at Tang: The Asian Food Emporium (excluding fresh meat and fish). As well at Tang we offer a wide range of pre-prepared Hot Pot sauces and stocks, ready to heat, eat and enjoy. You can find them in our Chinese, Korean, Japanese and Malaysian selections. Check at our store site map here and drop by to make you selections at 185 Russell St, Melbourne CBD everyday between 10am and 11pm, seven days a week.

Don’t hesitate to ask for advice, our friendly staff will assist you in making the selection that best meets your taste and your needs.

Tang: The Asian Food Emporium – for the taste of Asia

Winter is Coming. Warm up with Hot Pots and Soups!

It’s starting to get cold and wet, so it’s time to warm up with Soup, Noodles and Hot Pot. This week we feature some of our most popular products – from China, Korea and Japan, as well as some delicious new treats from Malaysia.

From the Samyang Food Company and the Nongshim Company of Seoul in Korea we have their exciting and ever popular Ramen dishes.

Hot Chicken Flavour Ramen with the spicy hot rating of 2x are a delicious, easy to make instant noodle dish – ramen style.

Black pepper, chilli peppers, this dish has the highest ‘Shu’ rating of all the Samyang Instant Ramen products. It crashes in at ‘8706 Shu’. Shu is the Scoville scale measurement of chilli heat in any product – Hey this is Hot, Hot, Hot – Can you feel the heat??


From the Nongshim Company we have Budae Jjigae Noodle Soup, Korean Spicy Flavour with Real Kimchi. 4 serves of 127g per pack, this is a truly delicious and popular Korean noodle soup snack. Easy to prepare, just add the contents to 500ml of boiling water, cook for 4 1/2 minutes, stir well and serve. So yummy!

So its time for Hot Pot? You will need the perfect paste, and we have it here. Very popular from China we have two delicious hot pot pastes from the Chengdu Shu Cui Fang Food Company.

In the Red package we have the more liquid, oil based paste, a much hotter and spicy paste. In the Orange package, a more solid, less spicy variety. You choose. Ask our staff to guide you and help you find the right hot pot paste to suit your taste, and the dish you are preparing.

And from Japan we have two more Noodle Soup favourites. The Fujiyama Corporation offers both Umamidashi Shio and Kooumi Maro Miso soups. Both are ever popular and come ready to microwave in their containers. Add shallots, tofu or your favourite protein – prawn, chicken or pork. Many people prefer the soups just as they are.

Finish your meal with sweet cakes from Fujiyama Corporation. Try the very popular Kuri Iri Dorayaki – flavoured with Red Bean and Chestnuts, or maybe you might prefer Azuki Dorayaki – flavoured with Japan’s signature Red Azuki Beans. With 5 per pack there are enough to share. But when you bite into the cake and taste these delicious centres – you may want to keep them all for yourself.

Right now it is springtime in Japan and the Cherry Blossom or Sakura has just finished flowering. And just in time Tang: The Asian Food Emporium has listed a new and delightful Tea from Japan.


Sweet Sakura Tea is perfect to sip whilst enjoying sweet cakes. A traditional black (or fermented) tea, it is infused with Cherry Blossoms and leaves. Produced by the Green Tea Company of Japan, you simply must try it. Sweet Sakura Tea, it comes 10 tea bags to the pack – enough for you and your guests, or family.

And last but definitely not least of all our latest additions to the Malaysian food selection, we are very excited to offer THREE of the very popular Nyonya Sauces – the flavour, the taste of Malacca.

From Heng’s we have Malacca Nyonya Sauce, the traditional authentic Nyonya Flavour of Malacca, Nyonya Rendang, a dry curry sauce and Nyonya Chicken Curry Sauce are classic sauces all made by Heng’s. All are free of MSG or Artificial Colouring. Each sauce pack serves up to 5 people. So try one soon, try them all! You’ll definitely come back for more. And for any of these products please check our website for the in store location.

So keep warm – with Hot Pots, Soup and and warming Teas and Sweet Cakes. Come into our store at 185 Russell St, 7 days a week from 10am until 11pm every day and choose from our huge selection of products. There is always something new and we never run out of all your old favourites. Till next week stay warm and dry.

Its time for a break with tea and cake.

Its time for a break with tea and cake. At Tang we have a great selection of pre-prepared cakes ready for your enjoyment.

New additions to our range are Matcha Azuki Wafu Cake, Bakeshop Brownies, Couver Chocolat Sweet Cake as well as Morinaga Matcha Mix Biscuits and Lotte Custard Cakes. Add to this White and Berry (White Chocolate and Strawberry Jelly) flavoured confections (sweets) by Glico and the new energy drink Energy in 10, and it’s back to work ready to go – all new from Japan.


Matcha Azuki Wafu Cake

Matcha Azuki Wafu Cake is vacuum packed Matcha tea flavoured cake topped with Azuki beans (red beans). Matcha is made with Green Tea and is considered refreshing and a powerful antioxidant.


Fujiya Bake Shop Brownies

The Bake Shop Brownies come in a pack of 8 and also feature red bean paste but add to this chocolate and you have the perfect afternoon or morning tea snack.


Couver Chocolate

Couver Chocolat is simply lush. It comes in packs of 6 – just delicious bite size chocolate cake – so nice.


Morinaga Matcha Biscuits

Morinaga Matcha Biscuits are also made from Green Tea with a soybean base, the matcha biscuits are as expected the perfect combination with Green Tea. With powerful antioxidants, these delicious biscuits help you power through your day. The Perfect snack.


Lotte Peach Flavoured Custard Cakes

But if you really want to indulge yourself its time for Lotte’s Custard Cakes. Sweet, decadent – a soft sweet cake, peach flavoured. Buy a pack of 6 and share the joy at your next morning tea.


Glico White and Berry

Glico’s White and Berry is again a sweet delight. Little white chocolate balls with delicious strawberry centres. Put them out on the table as well – or just treat yourself. So sweet – so delicious.


Energy in 10

And to keep you going try new ‘Energy in 10’, a new jelly style energy drink. ‘Provides the same energy as one rice ball’. So to get through that bust day, stock up now, and power through with ‘Energy in 10’.

You can find all these products on our website here under Japanese Snacks. But please come down to our store at 151 Russell St between 10am and 11pm daily and ask our friendly staff for assistance. and whilst your there check out our huge range of Asian Snacks, Confectionery and Drinks. We have one of the best ranges of Japanese Snacks, confectionery and drinks in Melbourne. See you when you get here!

New to Tang – Treats for Toddlers

At Tang: the Asian Food Emporium we stock a range of foods suitable for young children – for when a child transitions from liquids to solids, and when they are teething. Here are some new additions to our ranges, especially for mums, parents and grandparents. Treats for children that really help with young toddlers, teething and comfort.


From Japan we have Haihain, kameda rice crackers, made from glutinous rice, skim milk, high in calcium. A simple snack for young teething children.


Also from Japan we have Tamago Tappuri Boro, little biscuity snack balls made from Potato, egg and skim milk – a sweet snack, that keeps them happy.

Then we have three types of cookies from Japan – with happy faces.


Ampanman Biscuits are small milk biscuits with smiling faces made from wheat and skim milk. Children love them and they make a nice simple snack.

Morinaga biscuits come as smiling faces and thin vanilla strips. Both are made from flour and skim milk and are high in calcium.

For morning snacks and playtime snacks these are perfect.

As well we have new fruit jellies and fruit slices.


Try the delicious Apple flavoured jelly from Kominami. Each container has enough for you and your child – or simply place it in the fridge til next time.


As well there is a delightful Grape jelly from Kominami.


Fruit strips from ‘iFactory’ are a delicious and simple snack for children. This one is new and is flavoured Umeboshi plum.


And finally new White Milk Chocolate for Kids from the Fujiya company of Japan. Kids love white chocolate and every child needs a little treat.

So come in and browse. These are all NEW, but we also have a wide stock of popular confectionery, beverages (drinks) and snack foods from Japan and all over Asia. Whether it’s a visit from your grandchild, or niece or nephew, be ready to make sure it’s a happy visit.

And if you’re a mum or dad? Go on, spoil them, give them a sweet treat. You know they’ll love it.

Tang: The Asian Food Emporium – where Asia comes to you – at 151 Russell St, Melbourne.

Malaysia – Truly Asia

This week we are traveling to Malaysia – the land of Laksa, Nasi Lemak, Roti Canai and a brilliant exotic range of spices, curry and laksa pastes, rice, noodles and sweet coconut balls.

Malaysia is an eclectic mix of many cultures and ethnicities. Its food, cooking traditions and ingredients reflect this magnificently. With the basic population mix being Malay, Chinese and Indian, it is an incredible base for the nation’s cuisine. Malaysian Cuisine has been described as a ‘melange of traditions’ with influences from Thai, Portugese, Dutch and British to name but a few that added colour and depth to an already exciting range of flavour.

Malaysia shares strong links with Singapore and it is not unusual to find very similar or the same dishes in both nations. The same can be said for Indonesia where dishes such as Satay, Rendang and Sambal are common in both nations.

These influences extend from the Wok to the combinations of spices used in popular dishes. Ethnic Malay food is renowned as spicy, exotic. Chilli is a standard ingredient.

Lemongrass, coriander, Kaffir lime leaves, cumin, cardamon, star anise and fenugreek provide the basis for many Malaysian Curries and Laksas – and chilli!

As elsewhere in Asia, Rice is an essential ingredient and diet staple. Thai rice strains are grown, packaged and sold locally. This rice is the most popular but also Basmati varieties are used in Biryanis.

The National dish of Malaysia is often acknowledged to be Nasi Lemak or ‘fatty rice’. This is a dish of steamed rice with coconut milk, served with hard boiled eggs, peanuts, dried shrimp, dried anchovies, cucumber and sambal. It is eaten all day – breakfast, lunch and dinner. Often it is served with a Rendang spicy beef (though not always beef) stew.

Malaysians enjoy a range of noodles and have adapted the Indian ‘roti’ bread as part of their diet as well. You will also find Idli, Puri and Dhosa – all commonly eaten at breakfast.

Where early Chinese settlers married Malay brides, this group came to be known as Peranakan. This cooking style is recognised as the ‘nonya’ style cooking. ‘Nonya is a term of respect for older women. The best known dishes from this tradition are the Laksa – Noodle soups.

Curry Laksa and Asam Laksa are both spicy noodle soups. Curry Laksa is a coconut curry soup and Asam Laksa is a sour fish soup with noodles.

Malaysian Desserts are brilliantly colourful using layered rice flour and coconut sweets, multilayered buttercake (Lapis Legit) and sweet coconut rice balls. Kueh Bahula is a popular dessert, a mini sponge cake dipped in black coffee.

At Tang we carry a wide variety of Malaysian Ingredients including Laksa pastes, Sambal and rich curry pastes and preserved chillies, noodles and coconut products. Follow this link to view our Malaysian products or view our shop site map to inspect the range for yourself when you next visit. Don’t hesitate to check with our helpful staff if you are looking for that special ingredient.

What’s your favourite Malaysian Dish?

Here is a list of recipes courtesy of seriouseats.com, Take a look, it’s mouthwatering and we are sure you’ll find a favourite or two that keep you coming back for more.

Remember we are open 10am to 11pm every day at 151 Russell St. Here is the Google Map Reference

The List

20110822meerebusRoti canai »
Chicken curry »
Roti jala »
Asam laksa »
Curry laksa »
Satay »
Nasi lemak »
Popiah »
Hainanese chicken rice »
Mee goreng »
20110805-robyn-charkueyBeef rendang »
Nasi goreng »
Char kuey teow »
Ikan bakar »
Oyster omelet »
Won ton mee »
Pasembur »
Bak kut teh »
Hokkien mee »
Chili Crab and Black Pepper Crab »
Fish head curry »
20110803malaysia-crabMee rebus »
Sambal udang »
Asam pedas »
Fried chicken »

List source: Serious Eats

Soy – The Sauce no meal is complete without.

Soy Sauce. It’s the buzz. nothing is complete without a dash of soy. We all love salt. And soy – yes there is that salty taste – but there is more. Soy Sauce – you complete me. On my rice, on my noodles, my chicken, pork, prawns, beef, fish, lamb, with my vegetables, in my soup!

So where does Soy Sauce come from and is it good for you? To answer this important question first – yes, it is good for you.

In a study by the National University of Singapore it was shown that Chinese dark soy sauce contains 10 times the anti-oxidants found in Red Wine, and it can help prevent cardiovascular diseases. It is rich in Lactic Acid bacteria and has excellent anti-allergenic potential.

Soy Sauce originated in China, between the 3rd and 5th centuries A.D. It was a derivative from a meat based fermented sauce called ‘jiang’. As it became more popular its use spread to East and South East Asia. Salt has historically been an expensive commodity and this was a way to ‘stretch the salt’. Originally the sauce used fish with salt and soya beans, but this recipe was replaced and a sauce was created using soya beans only.

The first recorded European interaction with Soy Sauce was in 1737, when seventy five large barrels were shipped to Batavia (Jakarta) on the island of Java, from Dejima in Japan. Thirty five of those barrels were to be shipped to and arrive in Holland (the Netherlands). By the 19th century this flirtation with Japanese Soy was usurped by the common usage of Chinese Soy in Europe.

Samuel Wells Williams, a ‘sinologist’, described the process thus in the 19th century, “The best soy sauce is made by boiling beans soft, adding equal quantities of barley or wheat, and leaving the mass to ferment. A portion of salt and three times as much water are added afterwards, left for two to three months when the liquid is then pressed and strained.” What he did not know was the magic ingredient – ‘Aspergillus Oryzae’ – the fungus used in brewing true Soy Sauce. Traditionally Soy Sauce takes months to prepare.

Many nations prepare their own varieties of Soy Sauce. From traditional Chinese, Japanese and Korean varieties you can also find Hawaiian, Filipino and Burmese. Not to mention the variations from each of these. Japan for example has at least 12 very different popular blends.

China offers brewed varieties such as pinyin, jyutping, Cantonese Yale; blended varieties creating sweet or umami (savoury) tastes – these include Mushroom Soy, thick soy sauces and shrimp soy sauces.

There are Indonesian Soys, Malaysian and Singaporean Soys, Taiwanese Soys, Thai Soys, and Vietnamese Soys.

At Tang: The Asian Food Emporium we stock a wide variety of Soy Sauces from many different places. Check here to identify in our shop where you can find these delicious sauces or ask for guidance and recommendations when you attend our store at 151 Russell St in Melbourne’s CBD.

But remember – it’s not ready to eat until you add the soy, so pass it over here please!