Tag Archives: Soup

What’s Cookin’ Good Lookin’

Are you a seasoned home-cook, an authentic asian food enthusiast, or just looking for some delicious new foodie products to get your hands on? Well, we want YOU!

We at Tang want to share the love with our loyal customers and see what it is you’re cooking with our huge range of authentic products sourced from across south east asia. Be inspired by other online foodies and post your Tang goodies to your social media channels using the hashtag #TangTime for a chance to be featured on our official Facebook and Instagram accounts!

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So what can I buy at Tang to add to my recipe, you ask?

We at Tang Emporium are located in the heart of the Melbourne CBD and offer thousands of carefully sourced, authentic south east Asian ingredients to compliment your traditional or home-made recipes. We take care to stock goods suitable for vegetarians and vegans, with new products arriving weekly. Whatever you need, we at Tang are here to help! Be sure to ask our friendly staff for recipe ideas and advice so you can create your best #TangTime; see you on the other side!

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Instagram: @tangfoodemporium

Facebook: @tangfoodemporium

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Hello Panda, Hello Tang!

Tang Asian Food Emporium will be your next favourite shopping destination for all things eclectic and authentically Asian. Whether you’re an amateur cook looking to source some unique and unusual ingredients, or on the hunt for genuine eastern products found only in Asia, then Tang Emporium is the place for you!

Founded over 35 years ago and situated in the Melbourne CBD adjacent to China Town, the iconic food emporium was purchased by the Tang family who hold a cherished connection with the food and grocery industry in both retail and wholesale.

Regularly traveling to South East Asia, owners Sio and Elisa Tang value the importance of authentic and original ingredients that pay homage to the distinct heritage and complex cuisine of South East Asia.

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Passion for cooking and quality ingredients is paramount to the Tang family brand, sourcing items from all across south east Asia, and invitingly presenting them to an Australian audience.

Wondering what kind of products Tang Emporium has to offer? Here are a few of our fun and fabulous categories, ensuring something for everyone!

Fresh Foods

From dumplings and buns to fruit and veg, create your own Asian inspired masterpiece with fresh ingredients sure to entice your senses and get you inspired!

Frozen Foods

Buy now, cook later! Stock up your home freezer with our range of pre-packaged frozen foods! We stock everything from seafood to vegetables to traditional buns and dumplings, so you can create a delicious Asian inspired feast at home.

Sake & Plum Wines

Experience the authentic taste of traditional Japanese Sake! With so many flavours to try ranging from sweet to umami, there’s something for everyone to enjoy. Drink it on the rocks or mixed in a delicious cocktail- the possibilities are endless!

Noodles

Our selection of traditional imported pre-packaged noodles at Tang Emporium is the ramen lovers dream! Whether you’re craving an authentic taste from home or wanting to try something out of the ordinary, our range is the very best and the most extensive in the CBD.

Confectionary

We’re sure you’ve heard of the cult Japanese biscuit that is Hello Panda, but what about its equally delicious counterparts? Acquaint yourself with hundreds of sweet treats from across South East Asia online or in-store today.

FB - Our Hello Panda biscuits have been a favourite treat worldwide for many years. Tasty little bites of biscuit filled with creamy flavours such a

Make sure you head down to 185 Russell St, Melbourne and experience what Tang has to offer!

Winter Favourites – Time for Tea or Coffee. Or warm up with your favourite Chicken Soup!

It’s cold, very cold for Melbourne. This Thursday, 20th of July it’s predicted to be only 1ºC overnight. That’s icy! So let’s warm up with some winter favourites from Tang: The Asian Food Emporium. Premium Coffee, White Coffee and White Milky Tea. And Chicken Soup – from China, Taiwan and Malaysia – Warm, comforting and good for you.

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Let’s start with Tea. From Gold Kili we offer their White Milk Tea. Each packet contains 15 sachets and provides a double shot of instant tea. According to its makers ‘Double Shot White Milk Tea is a rich, intensive, fragrant tea beverage’. It uses only the highest premium black (fermented) tea leaves. It can be served hot or cold with each sachet being suitable for one cup of tea. Each 35g pack currently offers a ‘buy one, get one free’ offer.

 

Also from Gold Kili at Tang we have ‘White Coffee’, an instant coffee sachet. Each pack contains 20 sachets. An Espresso style coffee, each sachet contains coffee from the finest Arabica beans, roasted and blended with a creamer mix. A rich coffee with a fulsome taste. Just add 150ml of hot water to the mix in your cup – sip and enjoy.

The latest offering from Gold Kili is also a double shot coffee, but this one is described as ‘Café Blanc’ style – frothy with sugar and inulin, ‘a natural sugar derived from plants’. ‘A velvety, frothy flavour’ – the Inulin is known to promote the growth of good Bifidus bacteria, maintaining a healthy ‘gut culture’ and ensuring a good digestive system. It comes 15 sachets to the pack and again offers the ‘buy one, get one free’ offer from Gold Kili.

Also from Gold Kili, there is the Kopi-O Kosong coffee variety. From ‘the finest ground Arabica and Coffee Robusta beans, this instant coffee is extra strong with no added sugar’. Place the coffee bag in a cup, add 150ml of hot water, steep for 2 minutes, remove and add sugar and milk to taste. Each packet carries 20 sachets and is packed and prepared in Singapore as are all Gold Kili products.

 

Who doesn’t like Chicken Soup? Here we provide a range of pre-prepared soup mixes to add to your chicken soup stock ensuring a healthy, fragrant broth.

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From Masfood of Malaysia there is the Abalone and Herbal Spices mix for cooking Chicken Soup. No colouring, cholesterol free with zero trans-fats, this mix provides the basis for a slow cooked soup with a difference. Leave a pot on the stove during these cold days and warm up with a tasty soup.

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Chwee Song is a brand from China. Presented here is a Fragrant Chicken Soup Herbal Mix. It is a mixture of Chinese Herbs (listed on the back) with purported healing properties, gathered from ancient Chinese remedies. It is believed a broth made from this mixture will stave off fatigue.

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Bone Broths are now considered very nutritious and a healthy option. From Singapore try Rou Gu Cha from the Claypot Company, a ‘meat bone soup’ mix. Just add the filter bags in the packet with garlic to boiling water – no need to open the bags, add your chicken, beef, seafood or pork and simmer for 45 minutes – Ready to consume!

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Similarly there is a ‘sweet’ soup from the Star Flower brand. Serving for 4, this blend is added to boiling water with 500g of chicken meat and simmered for 2-3 hours. It contains Astragalia and lychee fruit, Chinese yam and other herbs.

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From Taiwan, manufactured by the Kong Gi May Food Co, we have a soup pack mix for a light ‘chicken liquor’. This mix contains Cinnamon, Angelica, Sichuan Lovage Rhizome, Wolfberry, Astragulus Root and Dried Date. With similar cooking instructions, the soup is clear and fragrant.

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A1 from A K Koh is another favourite herbal soup mix. It contains a traditional range of Chinese herbs, but is relatively quick to prepare taking only 1/2 an hour. This soup is registered as Halal.

 

Lastly try the Kong Gi May soup mix for Stewed Ribs, and the Mas Food mix for Klang Meat Bone Tea Soup, both with unique combinations of herbs to please the palate. Or from Kee Hiang Enterprises of Malaysia you can select the original mix for Kee Hiong Klang Soup Spices – this variety has no preservatives or colouring added. It is believed to offer very positive healing properties to those who drink from it.

Tang: The Asian Food Emporium is open 7 days per week from 10am to 11pm most days. Located conveniently at 185 Russell St please come by. We invite you to visit soon and enjoy our huge selection of Asian groceries, confectionery, frozen food, sauces and fresh vegetables. You will find us here Map. Browse through our website before you visit and if you still don’t find what you are looking for please don’t hesitate to ask our friendly staff for help and guidance.

Tang: The Asian Food Emporium – simply the best choice of Asian groceries and food in Melbourne.

See you there.

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??

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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.

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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.

Warm up with Soup

As the days get longer, and there’s a chill in the air in the evenings, thoughts turn to one thing – soup. Ok two things, soup and hotpots. At Tang we have everything you need to create delicious soups and hotpots. Not time? pick up your soup ready to heat and eat! With prepared Dumpling Soup, Instant Noodle Soup, Singapore Fish Soup and even Chicken Soup!

Here are some delicious favourites from Asia for you to try. You can purchase all your necessary ingredients from Tang: The Asian Food Emporium.

Served in a big bowl, an Asian soup makes the perfect meal for Autumn. Whether clear of broth and full of chewy noodles, or super thick and packed with heat, these soup recipes are sure to warm your body (and maybe your soul) this season.

Asian Soup Recipes to Love

Check out our great variety of Asian soups below.

From China

Cantonese-style Hot and Sour Soup Recipe

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Dried shiitake and wood ears are available at Tang: The Asian Food Emporium. You can feel free to omit one, making up the difference with more of the other. If you can’t find dried mushrooms, use fresh sliced shiitake or button mushrooms, omitting step 1 and increasing stock to 2 quarts. Chinkiang or red vinegar s also available at Tang. Regular rice wine vinegar or distilled vinegar with a splash of balsamic vinegar may also be substituted.

Ingredients

  • 1 1/2 quarts low sodium store-bought or homemade chicken or vegetable stock
  • 4 dried shiitake mushrooms (see note above)
  • 6 dried wood ear mushrooms (see note above)
  • 4 to 6 ounces canned bamboo shoots, cut into thin slices
  • One 1-inch piece of ginger
  • A small block of firm silken tofu, about 5 ounces, cut into 1/2 inch cubes
  • 2 teaspoons soy sauce, or more to taste
  • 2 tablespoons Shaoxing rice wine
  • 5 tablespoons cornstarch mixed with 1/4 cup water
  • 3 to 4 tablespoons Chinkiang vinegar or 2 to 3 tablespoons red vinegar (see note above)
  • 1/2 teaspoon ground white pepper or more to taste
  • Chopped coriander or green onion

Directions

  1. Put stock in a 3- to 4-quart saucepan and set aside. Place dried mushrooms in a small bowl and cover with 3 cups of warm water, submerging all the pieces. Set aside for 15 minutes until mushrooms are reconstituted. Strain mushroom-infused liquid into the pot with the soup. Remove the tough central portion of the wood ear mushrooms and discard. Cut the wood ear and shiitake mushrooms into slivers and set aside.
  2. Bring the stock and mushroom-infused water to a boil over high heat, then reduce to a simmer. Add mushrooms, ginger, and bamboo. Simmer for 5 minutes. Add the tofu and simmer until the tofu is warmed through, about 4 minutes longer.
  3. Add the soy sauce and wine to the soup and stir gently, taking care not to break up the tofu.
  4. Pour in the cornstarch slurry in a few additions, stirring to allow the liquid to thicken before adding more. The soup should be thick and glossy.
  5. Turn off the heat and add the vinegar and pepper, adjusting according to your tastes. Serve immediately, garnished with scallions or coriander.

Sichuan-Style Chicken Noodle Soup Recipe

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This is the kind of chicken noodle soup you can get into. It’s warming and comforting, with hunks of chicken meat and slinky noodles suspended in a rich stock. But this isn’t some bland rendition. No, this soup is imbued with the haunting aroma of star anise and cinnamon, and tickled by the numbing sensation of Sichuan pepper. A sprinkling of chopped chilli completes this assertive bowl of soup, which comes together surprisingly fast.

It’s another great recipe from Appetite for China. Leeks and mushrooms make up the base, with some soy sauce and rice wine adding a nice depth. But it’s the spices that really set the broth apart. Though it tastes remarkably complex, if you have some leftover roast chicken, this meal can be whipped up in less than 30 minutes.

Ingredients

  • 1 leek, cleaned, ends trimmed, hard green parts discarded, and thinly sliced
  • 4 shiitake mushrooms, stems removed, thinly sliced
  • 4 cups chicken stock
  • 1 tablespoon vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine
  • 1 stick cinnamon
  • 1 whole star anise
  • 1 teaspoon ground Sichuan pepper
  • ¼ teaspoon freshly ground black pepper
  • 8 ounces Chinese noodles (fresh egg noodles or lo mein)
  • ¼ pound roasted chicken, shredded
  • 1 jalapeno, stemmed, seeded, and finely chopped

Directions

  1. Bring large pot of water to a boil. Meanwhile, Pour oil into medium-sized saucepan set over medium heat. Add leeks and mushrooms. Cook until leeks are soft, about four minutes.
  2. Add chicken stock, soy sauce, rice wine, cinnamon, star anise, Sichuan pepper, and black pepper. Turn heat to high and bring to boil. Reduce heat to medium-low, and simmer for five minutes.
  3. Meanwhile, add noodles to large pot of boiling cook for exactly one minute less than instructions on packaging say. When timer goes off, drain noodles and transfer to saucepan. Add shredded roast chicken and cook for one minute.
  4. Serve soup in large bowls with garnish of chopped jalapenos to taste.

Egg Drop Soup Recipe

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Ingredients

  • 1 quart homemade or store-bought low-sodium chicken broth
  • 4 ounces chinese ham, chinese dried sausage, or slab bacon
  • 6 scallions, greens thinly sliced, whites left whole
  • 1-inch knob of ginger
  • 1 teaspoon whole white peppercorns
  • Kosher salt
  • 4 teaspoons cornstarch
  • 2 whole eggs

Directions

  1. Combine stock, ham, scallion whites, ginger, and peppercorns in a small stockpot and bring to a boil over high heat. Reduce to a bare simmer and cook for 30 minutes. Strain broth, discard solids, and season to taste with salt.
  2. Combine 1 tablespoon cornstarch with 1 tablespoon water in a small bowl and mix with a fork until homogeneous. Whisk into broth and bring to a simmer. Reduce heat to low.
  3. Whisk together eggs and remaining teaspoon cornstarch until homogeneous. Transfer eggs to a small bowl and hold the tines of a fork or two chopsticks over the edge of it. Swirl the soup once with a large spoon, then slowly drizzle egg mixture into soup. Allow soup to sit for 15 seconds, the stir gently to break up the egg to desired size. Sprinkle with scallion greens and serve.

From Japan

Soba Noodles in Shiitake-Shoyu Broth with Spring Vegetables

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This recipe takes a mushroomy broth and loads it up with springy asparagus and leeks, an eight-minute egg, nutty buckwheat soba noodles, and cubes of mild soft tofu. Finished off with a a drizzle of sesame oil and sliced scallion, this is a bowl of soup that satisfies with flavours both fresh and deep and all manner of complementary textures.

Ingredients

  • 2 cups dried shiitake mushrooms
  • 1 piece kombu seaweed (6 to 8 inches long)
  • 1⁄2-inch piece fresh ginger, peeled
  • 4 garlic cloves, coarsely chopped
  • 8 cups water
  • 4 medium leeks, white parts only, tough outer layer discarded, halved lengthwise, and carefully cleaned
  • 3 tablespoons shoyu (Japanese soy sauce; see headnote), plus additional as needed
  • 4 large eggs
  • 1 bunch thick asparagus, tough ends removed and lightly peeled
  • 1 tablespoon vegetable oil
  • Kosher salt
  • 9 ounces soba noodles
  • 12 ounces soft tofu, cut into 1⁄2-inch cubes
  • 2 scallions, white and light green parts only, thinly sliced on the diagonal
  • Toasted sesame oil

Directions

  1. Briefly rinse the dried shiitakes. Place them in a saucepan with the kombu, ginger, garlic, and water. Simmer over low heat for 20 minutes.
  2. Add the leeks and simmer until they are tender, about 10 minutes more. Remove the leeks with a slotted spoon and reserve. Remove and discard the kombu. Strain the broth through a fine-mesh sieve, squeezing out as much broth from the mushrooms as possible. Discard the shiitake stems. Slice enough of the shiitake caps thinly to yield 1 cup for serving, and save the rest for another use.
  3. Add the shoyu to the broth. Taste and add more if needed.
  4. Put the eggs in a small saucepan and cover with cold water by 1⁄2 inch. Bring to a boil over high heat, then cover and remove from the heat. Set a timer for 8 minutes; when the timer rings, transfer the eggs to a bowl of cold water. Peel the cooled eggs and cut them in half lengthwise.
  5. Heat a grill pan or large, heavy skillet over medium-high heat. Brush the asparagus with the vegetable oil and cook in a single layer, turning from time to time, until spears are tender and charred spots are appearing on all sides, about 8 minutes. Remove and season with salt.
  6. Boil the soba noodles according to the package directions and drain.
  7. Bring the broth back to a simmer.
  8. Warm four large soup bowls in a low (200°F) oven. To serve, put about 1 cup of noodles in each of the warmed bowls. Top the noodles with the leeks, eggs, asparagus, sliced shiitake caps, tofu, and scallions. Take your time to make an attractive arrangement. Ladle in about 11⁄2 cups of the broth. Drizzle in a few drops of sesame oil and serve it forth.

Easy One-Pot Miso Soup Recipe

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Kombu and katsubushi are available at Tang. For best results, use real kombu and katsuobushi. Alternatively, you can use powdered dashi mix. Follow instructions on package.

Ingredients

  • 1 1/2 quarts water
  • 1/2 ounce kombu (approximate 4- by 6-inch piece, see note above)
  • 1/2 ounce grated bonito flakes (about 3 cups, see note above)
  • 6 tablespoons white or red miso paste, or a mix
  • 8 ounces firm silken tofu, cut into 1/2-inch cubes (optional)
  • 1/2 ounce dried wakame seaweed (1/4 cup, optional)
  • 4 ounces fresh mushrooms, sliced if necessary (such as honshimeji, namako, or shiitake, optional)
  • A handful of small live cockles (optional)
  • 4 whole scallions, thinly sliced (optional)

Directions

  1. Combine water, kombu, and bonito flakes in a large saucepan and bring to a boil over high heat. Reduce to a bare simmer and cook for 5 minutes. Remove from heat, let cool for 5 minutes, then strain through a fine-mesh strainer. Discard solids.
  2. Return broth to a medium saucepan and set over low heat to keep warm, but not boiling. Place a fine mesh strainer in the broth and add the miso paste to the strainer. Use the back of a spoon to press the paste through the strainer into the broth, Discard and large grains that don’t pass through.
  3. Add tofu, wakame, mushrooms, and cockles (if using), and allow to cook without boiling until ingredients are warm and wakame has re-hydrated, about five minutes. Garnish with scallions (if using) and serve immediately.