Brendan Pang - Asian Comfort
Brendan Pang – ASIAN COMFORTS
Brendan Pang is an Australian cook, author and content creator renowned for his vibrant, flavour-rich dishes that draw deeply from his Chinese-Mauritian heritage.
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He first stepped into the national spotlight through his appearances on MasterChef Australia in 2018 and again in 2020.
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Raised in Perth with strong family influences, his early culinary memories involve making wontons with his grandmother (“Grand mère”).
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He founded the dumpling-focused venture Bumplings in Fremantle, which became a hub for his street-food style creations
RECIPE 1: BEEF RENDANG
Spice Paste — Ingredients
- 4 dried chillies, rehydrated in boiling water
- 1/3 small onion, finely chopped
- 2 cloves garlic, minced
- 1 lemongrass stalk, white part only, sliced
- 2 tsp fresh galangal, finely chopped
- 2 tsp fresh ginger, minced
- 2 tsp vegetable oil
Curry — Ingredients
- 330g chuck steak, cut into 4cm cubes
- 1 tsp vegetable oil
- 1/3 cinnamon stick
- Pinch of clove powder (about 1/8 tsp)
- 1 star anise
- Pinch of cardamom powder (about 1/8 tsp)
- 1/3 lemongrass stick, bottom half only, smashed
- 200ml coconut milk
- 1 tsp tamarind puree
- 1–2 kaffir lime leaves, very finely sliced
- 2 tbsp desiccated coconut (finely shredded)
- 1 tsp brown sugar
- ½ tsp salt
Method
- To make the spice paste, combine the dried chillies, onion, garlic, lemongrass, galangal, ginger, and oil in a small food processor and blend until smooth. Heat a small heavy-based pot over medium-high heat and add the oil. Brown the beef in batches until lightly caramelised, then remove and set aside.
- Lower the heat to medium-low and add the spice paste to the same pot. Cook, stirring often, for two to three minutes until fragrant and slightly darker in colour. Return the beef to the pot along with the cinnamon, clove powder, star anise, cardamom, lemongrass, coconut milk, tamarind puree, kaffir lime leaves, desiccated coconut, brown sugar, and salt. Stir to combine and bring to a gentle simmer.
- Cover with a lid and cook on low heat for about one hour, stirring occasionally to make sure the sauce isn’t catching on the bottom. If the curry looks like it’s drying out too quickly, add a small splash of water or coconut milk.
- After an hour, remove the lid and continue to cook for another 20 to 30 minutes, stirring often, until the sauce thickens and coats the beef. The rendang should be glossy and rich but still a little saucy. Adjust seasoning to taste and serve hot with steamed rice or roti.
COCONUT RICE
Serves: 4–6
Ingredients
- 400g white jasmine rice
- 400ml coconut milk (full-fat)
- 310ml water
- 1 tsp fine sea salt
Method (original wording)
- Rinse the rice 2–3 times until the water runs almost clear. Drain well. Add the rinsed rice, coconut milk, water, and salt to your rice cooker. Stir to combine.
- Cook on the regular rice setting until done. Fluff with a fork or spatula and serve.
RECIPE 2: SICHUAN PORK WONTONS
Ingredients
- 20 x wonton wrappers (storebought)
Filling
- 3 dried shiitake mushrooms, rehydrated, finely chopped
- 400g fatty pork mince
- 15g ginger, finely grated
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp Shaoxing rice wine
- Dash of sesame oil
- 2 tsp cornstarch
- ½ tsp ground white pepper
Method
- Place all ingredients for the filling in a bowl and mix until well combined. Working with one wonton wrapper at a time, place a teaspoon of filling in the centre. Brush half of the edges of the square with water. Fold the wet edges over (in half) to make a rectangular shape and enclose the filling.
- Brush one of the corners with water and fold inward to overlap with the other corner. Press to seal. Continue until all wontons are formed. Cook wontons in boiling water until cooked through, about 4 – 6 minutes. Serve with Black vinegar Dressing and Chilli Oil.
SAUCE 1 – CHILLI OIL
Ingredients
- 500ml vegetable oil
- 1 cinnamon stick
- 3 star anise, whole
- 2 tbsp Sichuan peppercorns
- 2 bay leaves
- 2 tbsp Asian chilli flakes
- 2 tbsp Korean Coarse Gochugaru
- Pinch of salt
Method
- Place oil, cinnamon, star anise, Sichuan peppercorns, and bay leaves in a small saucepan over low heat and cook for about 25 minutes to infuse (be careful not to burn your spices here). Whilst infusing, place chilli flakes and salt into a medium heatproof bowl.
- Once oil is fragrant, increase heat to high and cook for a further minute. Carefully strain the oil through a fine sieve into the bowl with the chilli flakes and stir well.
SAUCE 2 – BLACK VINEGAR AND SOY DRESSING
Ingredients
- 80ml Chinese black vinegar
- 80ml light soy sauce
- 1 tbsp caster sugar
- ½ tsp sesame oil
- 1 medium clove garlic, minced
- 1 tbsp spring onion, white part only, minced
Method
- To make the black vinegar and soy, combine all ingredients in a small bowl and stir until the sugar has dissolved. Cover and set aside refrigerated until required.
RECIPE 3: SESAME CUCUMBER SALAD
Serves: 2
Ingredients
- 300g continental cucumber
- Chilli oil, to serve
- Black Vinegar Dressing, to serve
- White toasted sesame seeds, to serve
Method
- Roll cut the cucumbers, toss with a little black vinegar dressing and transfer to a serving bowl. Drizzle with some chilli oil and top with sesame seeds. Serve immediately.
RECIPE 4: MANGO SAGO
Ingredients
- ¼ cup (60g) small-sized uncooked tapioca pearls
- 1 ½ ripe mangoes (about 1kg total)
- 100ml unsweetened coconut milk
- 30ml sweetened condensed milk, or more to taste
- ¼ teaspoon vanilla extract
Method
- Bring 4 cups of water to a boil in a pot. Once at a full boil, add the tapioca pearls and stir well. Bring it back to a boil, then reduce to a simmer and cook for about 20 minutes, or until the pearls are completely transparent. If they still have white centres, turn off the heat, cover the pot, and let them sit in the hot water for another 10 minutes.
- Once cooked, drain the tapioca and rinse it under cold water to cool. Soak it in a bowl of cold water and set aside.
- Meanwhile, peel the mangoes and remove the pits. Set aside a large handful of neat chunks for topping and use the rest for blending.
- In a blender, combine the coconut milk, condensed milk, vanilla extract, and the remaining mango flesh. Blend until smooth, then pour into a large bowl. If you prefer it chilled, refrigerate the mango mixture for at least an hour before adding the tapioca.
- When ready to serve, drain the tapioca pearls and stir them into the mango mixture. Scoop into individual bowls and top with the reserved mango chunks.
Ingredients
Directions
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