Monsoon has a way of making us crave comforting food, warm flavours and leisurely meals. This season, bring a little bit of Goa home with comforting Pan-Asian dishes shared by Chef Tenzin Khetsok, Cluster Chef, Yazu Goa and Yazu Bangalore, crafted using fresh, seasonal ingredients, perfect for a cosy meal while the rain pours outside.
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Mah Poh Tofu
Ingredients
350g silken tofu, cut into cubes
Green peas
Sweet corn kernels
Carrot, diced
French beans, chopped
Garlic, finely chopped
Ginger, finely chopped
Spring onions
Sichuan sauce
Chilli bean sauce
Oyster sauce
Sichuan oil
Corn flour slurry
Salt and pepper, to taste
Method
1. Lightly blanch the vegetables until just tender.
2. Heat Sichuan oil in a wok and sauté the garlic and ginger until fragrant.
3. Add the Sichuan sauce, chilli bean sauce and oyster sauce, followed by a splash of water.
4. Add the vegetables and gently fold in the silken tofu.
5. Thicken the sauce with a corn flour slurry and simmer briefly.
6. Garnish with chopped spring onions and serve hot with steamed jasmine rice.
Chef’s tip: Silken tofu is delicate, so always fold it gently into the sauce. Fresh vegetables and aromatic ginger create a balanced, comforting dish that's perfect for the monsoon.
Soyu Ramen
Ingredients
Boiled ramen noodles
Chicken or vegetable stock
Soy sauce
Chicken seasoning (optional)
Bok choy
Snow peas
Asparagus
Button mushrooms
Shiitake mushrooms
Garlic, chopped
Onion, chopped
Ginger
Sesame oil
Sake (optional)
Pickled ginger
Spring onions
Coriander
White sesame seeds
Fried garlic
Fried onions
Nori sheets
Soft-boiled egg (optional)
Choice of chicken, prawns, beef or pork (optional)
Method
1. Simmer the stock with soy sauce, sesame oil, garlic, onion and ginger.
2. Add the vegetables and mushrooms, cooking until just tender.
3. Place the cooked ramen noodles in a serving bowl and pour over the hot broth.
4. Top with your choice of protein, soft-boiled egg, pickled ginger, nori, spring onions, coriander, sesame seeds, fried garlic and fried onions.
5. Serve immediately.
Chef’s tip: Don't overcook the vegetables—they should stay vibrant and slightly crisp. Layering fresh toppings at the end adds flavour, texture and freshness to every bowl.
Pan-Fried Mushroom Bao
Ingredients
Bao buns
Mushroom filling
Bok choy
Char Siu sauce
Pepper sauce
Cooking oil
Spring onions (for garnish)
Method
1. Pan-fry the mushroom filling until lightly caramelised.
2. Warm the bao buns until soft and fluffy.
3. Fill each bao with the mushroom mixture and fresh bok choy.
4. Drizzle with Char Siu sauce and a touch of pepper sauce.
5. Garnish with spring onions and serve immediately.
Chef’s tip: A good bao is all about contrast—crispy, caramelised mushrooms paired with soft, fluffy buns and fresh greens create the perfect bite.