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Lisa Phoon

@phooodster

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🥥Sharing East & Southeast Asian flavours
🌺Malaysian in London
🍞Previously a sourdough account

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Teriyaki Salmon Onigiri | I make a batch of these to freeze for a quick lunch on busy days! It’s like having my own konbini at home 🍙

Makes approx. 20 onigiri

Rice
* 5 cups sushi rice
* Salt
* Sushi vinegar
* Nori sheets

Teriyaki Salmon
* 2 salmon fillets
* 1 tbsp sugar
* 1 tbsp sake
* 1 tbsp mirin
* 2 tbsp soy sauce
* Salt
* Pepper
* 2 tbsp flour
* Spring onions, sliced
* Sesame seeds

Method
1. Rinse the sushi rice 3 times until the water runs clear. Add a teaspoon of salt and cook in the rice cooker.
2. Pat the salmon fillets dry and season both sides with salt and pepper. Dust lightly with flour, shaking off any excess.
3. In a small bowl, mix the sugar, sake, mirin and soy sauce to make the teriyaki sauce.
4. Heat some oil in a pan over medium heat and cook the salmon for 2 minutes on each side. Splash a tsp of sake and let it steam for another 2 mins.
5. Pour the teriyaki sauce into the pan and let it bubble, spooning it over the salmon until glazed and sticky. Flake the salmon into large chunks while folding in the sliced spring onions and sesame seeds. Set aside in a bowl.
6. Once the rice is cooked, transfer it to a bowl in a few batches at a time and fold through sushi vinegar while still warm.
7. To shape without a mould: lay a sheet of cling film as your base and keep a bowl of water nearby to wet your hands and prevent sticking. Take a handful of rice (about 1 paddle) and shape into a triangle, pressing firmly. Hollow out the middle to make room for the filling, add the salmon mixture, then top up with more rice to seal. Use the cling film to help mould into shape.
8. To shape with a mould: follow the same steps above, filling the mould halfway with rice, making a well in the middle for the filling, then covering with more rice. Press the mould together to compact.
9. Cut a nori sheet into half and use one half to wrap an onigiri. Place the rice ball in the middle of the sheet and fold in the corners.
10. To freeze, wrap each onigiri individually in cling film. To reheat, unwrap the cling film and wrap it in a damp kitchen towel. Microwave on 600W for 5 minutes, or until heated through.

Onigiri | Rice ball | Sushi rice | Teriyaki salmon by @phooodster

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130

a month ago

Char Kway Teow | A classic Malaysian hawker favourite packed with fresh ingredients and that irresistible WOK HEI! Best of all, it comes together in under 30 minutes from prep to finish. The noodles take less than 7 minutes to fry, so make sure you have all your ingredients prepped and ready to go!

Makes 2 servings
Ingredients:
* 4 cloves of garlic
* 6 bunches of Chinese chives
* 100g of beansprouts
* 1 Chinese sausage
* 8 prawns
* 2 tbsp of cockles
* 400g of fresh ho fun (flat wide rice noodles)
* 3 eggs
* Pork lard

To make the sauce:
* 2 tbsp light soy
* 1 tbsp dark soy
* 1 tsp cooking caramel
* White pepper
* Sugar
* MSG
* 1 tsp of sambal or chilli paste

Steps:
1. Mix the sauce in a bowl and set it aside.
2. Set a wok over high heat and add a chunk of lard, along with the Chinese sausage, prawns and minced garlic. Fry for 20 seconds.
3. Add bean sprouts and fresh noodles, coating the noodles with lard and fry for another 20 seconds. Add cockles at this stage.
4. While the noodles are softening in the wok, add the sauce and sambal and stir.
5. Push the noodles to one side of the wok to make space for the eggs. Add 2 tbsp of vegetable oil and crack 3 eggs. Scramble the eggs slightly before frying the noodles in unison. Break up bigger chunks of eggs with a spatula.
6. Add chives and give it one last toss before serving.

#malaysianfood #hawkerfood #charkwayteow #charkueyteow #streetfood by @phooodster

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2 months ago

Crispy Layered Potatoes with Whipped Ricotta & Caviar | Turn a humble potato into a sinful block of butter (quite literally) 🥔🧈

Serves 8-10
Potatoes
* 2kg red potatoes
* Salt (for soaking)

Herb Butter
* 300g butter
* 100g goose fat
* 2 cloves garlic, sliced
* 50g thyme
* 1 tbsp miso paste

To Serve
* 150g ricotta
* 2 tsp truffle oil
* 100g caviar
* 20g chives, finely chopped

Method
1. Peel the potatoes and slice thinly using a mandolin with the safety guard on. Soak the slices in a bowl of cold salted water.
2. Drain the potatoes and pat each slice dry with a kitchen towel, or spread a handful at a time onto a towel to dry in batches.
3. Meanwhile, melt the butter and goose fat together in a pan over low heat. Add the garlic, thyme and miso paste and let it infuse gently for 10 minutes.
4. Line a loaf pan with parchment paper and spread a thin layer of the infused butter on the base.
5. Layer the potato slices evenly, then brush or spoon over more butter. Repeat, layering and basting until all the potatoes are used, finishing with a final layer of butter on top.
6. Cover the top with parchment paper and press down firmly with your knuckles to compact the layers.
7. Bake at 160°C for 90 minutes.
8. Once baked, weigh the potatoes down with heavy tins or a burger press and refrigerate overnight so they set into a compact block.
9. The next day, remove the potatoes from the loaf pan and cut into bite-sized pieces.
10. Deep fry at 190°C for around 6 minutes, or until golden brown and crisp.
11. Whip the ricotta with truffle oil until smooth and transfer to a piping bag.
12. To serve, reheat the fried potatoes in the oven at 180°C for about 20 minutes until hot and crispy again. Let them cool slightly before piping on the whipped ricotta so it doesn’t melt.
13. Finish with a spoonful of caviar on top and a sprinkle of chives.

Thousand layer crispy potatoes | Potluck ideas | Potato ideas by @phooodster

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8 days ago

Aubergine with Pork Mince & Peppers | A great vege dish with pork mince, easily swapped for chicken or beef. Despite the amount of chillies in this dish, it’s not spicy because the green chillies taste like peppers. Works as a main or a side with jasmine rice.

Serves 2-3

Pork Mince
* 200g pork mince
* 1 tbsp Shaoxing wine
* 1 tsp white pepper
* 1 tsp salt

Aromatics
* 3 long green chillies, sliced
* 1 red chilli, sliced
* ½ red onion, cut into quarters
* 3 cloves garlic, minced

Aubergine
* 1 aubergine, cut into baton sticks
* Salt & vinegar (to soak and draw out excess water)

Sauce
* 1 tsp sugar
* 2/3 tsp chicken bouillon
* 1 tsp white pepper
* 1 tbsp light soy sauce
* 2/3 tbsp dark soy sauce
* 1 tsp oyster sauce
* 1 tsp Shaoxing wine

Method
1. Cut the aubergine into batons and toss with salt and a splash of vinegar. Leave to sit for 15-20 minutes, then squeeze out the excess water, rinse, and squeeze again to remove any remaining moisture.
2. Season the pork mince with Shaoxing wine, white pepper and salt. Mix well and set aside to marinate briefly.
3. Mix all the sauce ingredients together in a small bowl and set aside.
4. Heat a generous amount of oil in a wok over high heat. Fry the pork mince until cooked through and any liquid has evaporated. Remove and set aside.
5. In the same wok, add a little more oil if needed and fry the aubergine batons in batches for 3-4 minutes until golden and softened.
6. Add the garlic, green chillies, red chilli and red onion. Stir-fry for 1-2 minutes until fragrant.
7. Return the pork mince to the wok and pour in the sauce. Toss everything together and cook for 2-3 minutes until the sauce coats the aubergine and pork evenly.
8. Serve hot with steamed rice.

Chinese food | Aubergine dish | Eggplant dish | Brinjal dish | Easy weeknight dinner by @phooodster

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18 days ago

Stir-Fried Pork Belly with Cabbage in Fermented Soybean Paste | A quick weeknight dinner which takes 30 minutes to prep. For a spicier dish, replace the soybean paste with doubanjiang.

Serves 2
Ingredients
* 200g pork belly, frozen for 30 minutes then thinly sliced
* 2 cloves garlic, sliced
* ½ white onion, sliced
* 2 spring onions, roughly chopped
* 5 cabbage leaves, roughly chopped
* 1 tsp white pepper
* 1 tbsp doubanjiang (spicy fermented soybean paste)
* 1 tsp yellow soybean paste (or Korean doenjang)
* 1 tbsp cornstarch

Method
1. In a hot wok, add a little oil and the cabbage leaves. Leave untouched for 30 seconds to let it char slightly for a smokier flavour, aka wok hei. Stir-fry for 3 minutes, then remove and set aside.
2. Add more oil to the wok and cook the onions until slightly wilted. Add the pork belly and let it char, stirring occasionally for 2-3 minutes. Add a dash of white pepper to season.
3. Add the garlic and spring onions and stir-fry for 30 seconds until fragrant.
4. Stir in the doubanjiang and soybean paste, coating the pork evenly. Cook for 1-2 minutes before adding 1/2 cup of water to the wok.
5. Mix the cornstarch with a tablespoon of water to make a slurry. Stir into the wok and cook for another minute until the sauce thickens and coats everything.
6. Return the charred cabbage to the wok and toss to combine.
7. Serve with steamed Jasmine rice.

豆瓣酱 | 五花肉 | Weeknight meal prep | Meals under 30 minutes | Chinese food | Wok Hei by @phooodster

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23 days ago

Japan is ALWAYS the answer 🙂‍↕️🍙🍘🥟🍣🍜🍢🍱🍡🍛🍥

Sushi | Sashimi | Tuna Bowl | Okonomiyaki | Yakitori | Ramen | Nabe Hotpot | Japanese BBQ | Mazesoba | Gyoza by @phooodster

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a month ago

Thai Steak Salad with Glass Noodles | Nothing beats a juicy steak paired with a herby salad and a punchy dressing. Weekend hosting = sorted 🙂‍↕️

Makes 6 servings

Toasted Glutinous Rice Powder
* 20g glutinous rice
* 2 kaffir lime leaves

Dressing
* 3 tbsp palm sugar
* 6-8 tbsp fish sauce
* 6 limes, juiced
* 10 cloves garlic, minced
* 4 Bird’s Eye chillies, sliced

Glass Noodles
* 6 nests glass noodles
* 4 stalks lemongrass, finely sliced
* 5 kaffir lime leaves, finely shredded
* Handful mint, roughly chopped
* Handful coriander, roughly chopped
* Betel leaf (optional)

To Serve
* 1kg steak
* 2 heads sweet gem lettuce, leaves separated
* Cherry tomatoes, quartered

Method
1. To make the toasted rice powder, dry-toast the glutinous rice and kaffir lime leaves in a pan over low-medium heat for 5-7 minutes until golden and fragrant. Cool slightly, then grind to a coarse powder using a mortar and pestle or spice grinder. Set aside.
2. For the dressing, dissolve the palm sugar in some hot water. Add the minced garlic, sliced chillies, palm sugar, fish sauce and lime juice in a jar, stirring until fully combined. Taste and adjust for balance between sour, salty and sweet.
3. Boil the glass noodles in a pot of water for 4-5 minutes until softened, then drain well and cut into shorter lengths with scissors for easier eating.
4. In a large bowl, combine the glass noodles with a quarter of the dressing, lemongrass, shredded kaffir lime leaves, mint, coriander and betel leaf.
5. Season the steak generously with salt and pepper. Sear in a hot pan or on a grill for 3-4 minutes per side for medium-rare, or to your liking. Rest for 5-10 minutes, then slice thinly against the grain.
6. To serve, line the lettuce on a plate with glass noodles topped with the sliced steak. Garnish with the sliced cherry tomatoes, coriander and the remaining dressing. Sprinkle over the toasted rice powder and peanuts. by @phooodster

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a month ago

CelebrASIA 2026 at Battersea Power Station was so much fun! 🇲🇾 There were a variety of South East Asian vendors selling sambal, spice pastes, and art collectibles throughout the market. Not forgetting the food market which covered Malaysian, Thai, Indonesian, Filipino & Vietnamese street food. I didn’t expect to see so many Malaysian vendors and felt a little proud seeing the Malaysian flag flying on UK soil. 🥹

The festival is running this weekend only (11–13 Sept) so head over to Battersea Power Station for ESEA cuisines, workshops and performances while you can!

ESEA | East and South East Asian | London activities | Batik | Nasi bakar | Chicken Inasal | Pork Tocino | Asia taken in Battersea Power Station by @phooodster

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a month ago

Braised Pork Belly 红烧肉 | A hearty bowl of savoury pork belly, paired with pak choi and a soft boiled egg. Great for weeknight meals when you need something comforting.

Serves 3-4

Pork Belly
* 500g pork belly, cut into bite-sized cubes
* 20-30g rock sugar (substitute: brown sugar)
* 6 cloves garlic, lightly smashed
* 5 slices ginger
* 2 spring onions
* 3 dried red chillies (optional)
* 1 cinnamon stick
* 4 star anise
* 1 tbsp dark soy sauce
* 1 tbsp light soy sauce
* 1 tsp Shaoxing wine
* 200ml water
* 2 tbsp cornstarch

To Serve
* 200g pak choi, steamed for 5 minutes
* 1 tbsp oyster sauce
* 2 tsp chilli oil
* 3 eggs, soft boiled

Method
1. Heat a heavy-based pot over medium heat with a little oil. Add the rock sugar and let it melt until it turns a deep amber colour.
2. Add the pork belly and stir to coat evenly in the caramelised sugar until lightly browned on all sides.
3. Add the garlic, ginger and spring onions. Stir-fry for 1-2 minutes until fragrant, then add the dried chillies, cinnamon stick and star anise.
4. Pour in the dark soy sauce, light soy sauce and Shaoxing wine, stirring to coat the pork evenly.
5. Add the water and bring to a boil. Cover and simmer for 40-50 minutes, stirring occasionally until the pork is tender.
6. Meanwhile, make the soft boiled eggs: boil for 6 minutes, then transfer to an ice bath to chill before peeling. Once the pork sauce has finished simmering, switch off the heat and place the peeled eggs directly into the sauce. Turn every 10 minutes for 30 minutes to get an even colour, then remove and halve to serve.
7. Turn the heat back on under the pork belly. Mix the cornstarch with a splash of cold water to make a slurry, then stir into the pot and cook for another 1-2 minutes until the sauce thickens and coats the pork.
8. While the sauce thickens, toss the steamed pak choi with oyster sauce and chilli oil.
9. To serve, spoon the braised pork belly and sauce over jasmine rice, and plate with the pak choi and a halved soft boiled egg. by @phooodster

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a month ago

📍Kudu, London | A South African restaurant located in Marylebone serving fresh bread, grilled meats and an amazing Kit Kat inspired dessert! We were a group of 4 and ordered 6 smalls plates and 3 mains to share. We ordered 2 desserts and received a complimentary sorbet as we were celebrating something special and I thought that was really sweet 🥰 @kudurestaurant is definitely on the pricier side, but it’s great for special occasions. by @phooodster

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2

a month ago

No-churn Coconut Pandan Ice-Cream | Adapted from @rotikinguk’s recipe book and it was a hit! I loved the subtle sweetness from the condensed milk and how the coconut milk never overpowered it. I used roasted peanuts as a topping instead of toasted coconut flakes, but why not use both if you have them!

Makes 1 litre
Ingredients
* 10 fresh pandan leaves
* 100ml water
* 500ml heavy cream, or double cream
* 250g condensed milk
* 200ml coconut milk
* 50g peanuts
* Sea salt

Method
1. Bring a small saucepan of water to the boil. Add the pandan leaves and blanch for 30 seconds, then drain. Transfer to a blender with 100ml cold water and blitz until smooth. Strain through a fine sieve to extract a small amount of bright green liquid.
2. In a large bowl, whisk the cream to very soft peaks, being careful not to over-whisk.
3. Pour in the condensed milk, coconut milk and pandan liquid, and whisk again until fully incorporated.
4. Pour the mixture into a freezable container or ice mould and freeze for a minimum of 4 hours, ideally overnight.
5. Toast the peanuts in a dry pan over medium heat for a few minutes until golden and fragrant. Roughly chop and set aside.
6. When ready to serve, scatter over the toasted peanuts and a pinch of flaky sea salt.

Coconut | Pandan | Ice-cream | Malaysian by @phooodster

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6

a month ago

Sambal Petai Prawns | A mildly spicy sambal with a slight tang from lemongrass and tamarind. Petai (stinky beans) can be hard to find in the UK, but your local Asian grocer might stock it now and then.

Serves 2-3
Main
• 120g petai (stinky beans)
• 170-200g prawns

Sambal
• 3 fresh red chillies
• 8 dried red chillies
• 2 red onions
• 1 stalk lemongrass, outer layer removed and bruised
• ¼ tsp belacan (shrimp paste)
• 1 tsp tamarind paste
• Salt

Method:
1. Soak the dried chillies in hot water for 10 minutes, then drain and roughly chop.
2. Roughly chop the fresh chillies, onions and lemongrass.
3. Blend all the sambal ingredients, excluding the belacan and tamarind paste, into a smooth paste.
4. Devein fresh prawns, or thaw frozen prawns at room temperature.
5. Separate the petai beans so they cook evenly.
6. Heat 4 tbsp vegetable oil in a wok over high heat and fry the sambal paste for 5-7 minutes, stirring continuously.
7. The sambal will darken from vibrant orange-red to a deeper red-brown. This is key to cooking out the rawness, so don’t rush it.
8. Once darkened, season with shrimp paste, tamarind paste and salt to taste.
9. Add the prawns and cook for 2-3 minutes, then add the petai and cook for a further 3 minutes.
10. Serve hot with jasmine rice.

Sambal Petai Prawns | Nyonya | Peranakan | Malaysian Food by @phooodster

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2 months ago