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Welcome to
SSH Cookbook
Here in SSH Cookbook, you'll be able to find some of our secret recipes
to prepare a meal using SSH house brand products.
Try out these recipes and treat yourself to a sumptuous meal!
Golden Mozzarella Cheese Sticks
Ingredients
- 1 cup SOON Brand Bread Crumbs
- ¼ cup all purpose flour
- 2 tbsp milk
- 2 eggs
- 6 mozzarella sticks
- 1 cup olive oil
Cooking Method
1. Beat 2 eggs, add 2 tbsp milk and stir well [mixture 1].
2. Coat mozzarella sticks with all purpose flour, mixture 1 and bread crumbs accordingly.
3. Dip in mixture 1 and crumbs again.
4. Freeze mozzarella sticks for 6 - 24hrs before frying.
5. Heat up oil and cook sticks for about a minute on each side, or until golden and before cheese starts to leak.
6. Drain on paper towels and serve.
- 1 cup SOON Brand Bread Crumbs
- ¼ cup all purpose flour
- 2 tbsp milk
- 2 eggs
- 6 mozzarella sticks
- 1 cup olive oil
Cooking Method
1. Beat 2 eggs, add 2 tbsp milk and stir well [mixture 1].
2. Coat mozzarella sticks with all purpose flour, mixture 1 and bread crumbs accordingly.
3. Dip in mixture 1 and crumbs again.
4. Freeze mozzarella sticks for 6 - 24hrs before frying.
5. Heat up oil and cook sticks for about a minute on each side, or until golden and before cheese starts to leak.
6. Drain on paper towels and serve.
Honey Roasted Miso Drumlet
Ingredients
Chicken
- 6 chicken drumlets
- ½ daikon
- A pinch of salt
Marinade
- 3 tbsp honey
- 3 tbsp butter
- 1 tsp grated ginger
- 1 tbsp SOON BRAND Hokkaido Miso (White)
Cooking Method
Marinade
1. Mix ginger, honey, butter and miso, stir till smooth texture.
Chicken
1. Add a pinch of salt to chicken drumlets.
2. Cut daikon into cubes or bite size.
3. Add marinade and daikon cubes into chicken, mix well and sit for 20mins.
4. Pre-heat oven (170°) for 20mins, bake marinated chicken drumlets for 40mins and serve.
Chicken
- 6 chicken drumlets
- ½ daikon
- A pinch of salt
Marinade
- 3 tbsp honey
- 3 tbsp butter
- 1 tsp grated ginger
- 1 tbsp SOON BRAND Hokkaido Miso (White)
Cooking Method
Marinade
1. Mix ginger, honey, butter and miso, stir till smooth texture.
Chicken
1. Add a pinch of salt to chicken drumlets.
2. Cut daikon into cubes or bite size.
3. Add marinade and daikon cubes into chicken, mix well and sit for 20mins.
4. Pre-heat oven (170°) for 20mins, bake marinated chicken drumlets for 40mins and serve.
Honey Sesame Shirataki Noodle
Ingredients
Shredded Chicken
- 4 cups water
- ½ tsp salt
- 2 tbsp sake
- 2 green onions
- 1 inch ginger
- 340g chicken breast
Shirataki Noodles
- 4 cups water
- 2 pkt SOON BRAND shirataki noodles
Honey Sesame dressing
- 4 tbsp white sesame seeds
- 2 tbsp honey
- 4 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tsp sesame oil
- Freshly ground black pepper
Toppings
- 1 egg
- ¼ tsp salt
- ½ tbsp vegetable oil
- 1 cucumber
- 1 tomato
Cooking method
1. In a pot, add 4 cups of water, ½ tbsp sake and bring it to boil.
2. Cut 2 green onions (to thirds), ginger into thin slice and add them into the pot.
3. Slice chicken breast into half (widthwise).
4. When the water is boiling, put the chicken breast in the pot.
5. Cover the lid, reduce heat to low and cook the chicken for 15mins.
6. Toast 4 tbsp sesame seeds in frying pan (without oil) until fragrant and grind it.
7. Mix grinded sesame seeds, honey, rice vinegar, soy sauce, sesame oil and freshy ground black pepper in a bowl and mix well.
8. Remove chicken breast from pot, cover with plastic wrap to keep the moist and let cool.
9. Crack egg into bowl add ¼ tsp salt and whisk well.
10. Heat ½ tbsp vegetable oil in frying pan over medium-high heat.
11. When the pan is hot, add the egg mixture and turn heat to low (make sure to cover the pan with egg).
12. Once the egg mixture is set, flip to cook the other side till cooked and slice the egg crepe.
13. Slice the cucumber, cut tomato and shred chicken breast.
14. Drain SOON BRAND shirataki noodle water, rinse it under cold water.
15. Boil 4 cups water, once boiled, add SOON BRAND shirataki noodles and cook for 2mins.
16. Drain water and soak noodles in ice water.
17. When shirataki noodles are cold, drain well and set on plate.
18. Decorate your shirataki noodles with tomatoes, cucumber and sliced eggs.
19. Drizzle the honey sesame dressing and serve.
Shredded Chicken
- 4 cups water
- ½ tsp salt
- 2 tbsp sake
- 2 green onions
- 1 inch ginger
- 340g chicken breast
Shirataki Noodles
- 4 cups water
- 2 pkt SOON BRAND shirataki noodles
Honey Sesame dressing
- 4 tbsp white sesame seeds
- 2 tbsp honey
- 4 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tsp sesame oil
- Freshly ground black pepper
Toppings
- 1 egg
- ¼ tsp salt
- ½ tbsp vegetable oil
- 1 cucumber
- 1 tomato
Cooking method
1. In a pot, add 4 cups of water, ½ tbsp sake and bring it to boil.
2. Cut 2 green onions (to thirds), ginger into thin slice and add them into the pot.
3. Slice chicken breast into half (widthwise).
4. When the water is boiling, put the chicken breast in the pot.
5. Cover the lid, reduce heat to low and cook the chicken for 15mins.
6. Toast 4 tbsp sesame seeds in frying pan (without oil) until fragrant and grind it.
7. Mix grinded sesame seeds, honey, rice vinegar, soy sauce, sesame oil and freshy ground black pepper in a bowl and mix well.
8. Remove chicken breast from pot, cover with plastic wrap to keep the moist and let cool.
9. Crack egg into bowl add ¼ tsp salt and whisk well.
10. Heat ½ tbsp vegetable oil in frying pan over medium-high heat.
11. When the pan is hot, add the egg mixture and turn heat to low (make sure to cover the pan with egg).
12. Once the egg mixture is set, flip to cook the other side till cooked and slice the egg crepe.
13. Slice the cucumber, cut tomato and shred chicken breast.
14. Drain SOON BRAND shirataki noodle water, rinse it under cold water.
15. Boil 4 cups water, once boiled, add SOON BRAND shirataki noodles and cook for 2mins.
16. Drain water and soak noodles in ice water.
17. When shirataki noodles are cold, drain well and set on plate.
18. Decorate your shirataki noodles with tomatoes, cucumber and sliced eggs.
19. Drizzle the honey sesame dressing and serve.
Japchae (Korean Stir-fry Noodle)
Ingredients
- 1 pkt SOON BRAND Shirataki Noodle
- 1 carrot
- 1 cucumber
- ½ onion
- 1 pkt mushroom
- ½ tsp of white sesame
- 1 tbsp sesame oil
- A pinch of salt
- 5 tbsp soy sauce
- 2 tbsp sugar
- 1 tsp garlic
Cooking Method
Sauce
1. Mix soy sauce and sugar in a bowl.
Japchae
1. Boil SOON BRAND shirataki noodles for 3-5mins.
2. In a pan, put oil and garlic, fry till garlic turn golden brown.
3. Add sliced onions, mushrooms and sliced carrot in and fry for 2mins.
4. Add SOON BRAND shirataki noodle and sliced cucumber into pan and continue frying for another minute.
5. Add sesame oil, sauce and a pinch of salt.
6. Top it with white sesame and serve.
- 1 pkt SOON BRAND Shirataki Noodle
- 1 carrot
- 1 cucumber
- ½ onion
- 1 pkt mushroom
- ½ tsp of white sesame
- 1 tbsp sesame oil
- A pinch of salt
- 5 tbsp soy sauce
- 2 tbsp sugar
- 1 tsp garlic
Cooking Method
Sauce
1. Mix soy sauce and sugar in a bowl.
Japchae
1. Boil SOON BRAND shirataki noodles for 3-5mins.
2. In a pan, put oil and garlic, fry till garlic turn golden brown.
3. Add sliced onions, mushrooms and sliced carrot in and fry for 2mins.
4. Add SOON BRAND shirataki noodle and sliced cucumber into pan and continue frying for another minute.
5. Add sesame oil, sauce and a pinch of salt.
6. Top it with white sesame and serve.
Kimbap Roll with BBQ Ham (4 Rolls)
Ingredients
- 4 dried seaweed sheets
- 1 cucumber
- Egg omelette
- ½ carrot
- 2 to 4 crab sticks
- 4 sticks of BBQ Kimbap ham strips
- 4 strips of SOON BRAND Korean-Style Sliced Pickled Radish (Kimbap)
- 2½ cups cooked short grain rice
- ½ tbsp sesame oil
- ¼ tsp fine sea salt
Cooking Method
1. Cut all ingredients into long strips.
2. In a heated pan, lightly cook the carrots, crab sticks and ham separately (about 1 min per ingredients) over medium heat.
3. Place the cooked rice into a mixing bowl then add ½ tbsp sesame oil and ¼ tsp fine sea salt. Mix them well with a rice spatula.
4. Place one dried seaweed sheet on the bamboo mat (shiny side down). Put the rice on the seaweed sheet then spread it evenly and thinly to cover about ⅔ of the seaweed. (Leave about 5cm gap at the top of the seaweed).
5. Place all ingredients on top of the rice and roll it (use water or some rice grain if the seaweed don't stick).
6. Brush some sesame oil, sprinkle sesame seeds (optional) and serve.
You may slice the kimbap according to your preferred size.
- 4 dried seaweed sheets
- 1 cucumber
- Egg omelette
- ½ carrot
- 2 to 4 crab sticks
- 4 sticks of BBQ Kimbap ham strips
- 4 strips of SOON BRAND Korean-Style Sliced Pickled Radish (Kimbap)
- 2½ cups cooked short grain rice
- ½ tbsp sesame oil
- ¼ tsp fine sea salt
Cooking Method
1. Cut all ingredients into long strips.
2. In a heated pan, lightly cook the carrots, crab sticks and ham separately (about 1 min per ingredients) over medium heat.
3. Place the cooked rice into a mixing bowl then add ½ tbsp sesame oil and ¼ tsp fine sea salt. Mix them well with a rice spatula.
4. Place one dried seaweed sheet on the bamboo mat (shiny side down). Put the rice on the seaweed sheet then spread it evenly and thinly to cover about ⅔ of the seaweed. (Leave about 5cm gap at the top of the seaweed).
5. Place all ingredients on top of the rice and roll it (use water or some rice grain if the seaweed don't stick).
6. Brush some sesame oil, sprinkle sesame seeds (optional) and serve.
You may slice the kimbap according to your preferred size.
Shirataki Meatball Noodle Soup
Ingredients
Shredded Chicken
- 1 pkt SOON BRAND shirataki noodle (thick)
- 100g minced chicken breast meat
- 10g wolfberry
- 2 cloves garlic (minced)
- 1 tbs cooking oil
- 1 small carrot
Toppings
- 1 hard boil egg
- 1 stalk bok choy
- 1 piece brown shiitake
mushroom (fresh)
- 500ml water
- 300ml chicken broth
Chicken Meatball
- 100g minced chicken breast meat
- ½ tsp light sauce
- ½ tsp sesame oil
- Pinch of pepper
- Spring onion (finely chop)
- Carrot (finely chop)
- 1 tsp potato starch (in a medium bowl add in all the ingredients, mix well, form to a ball and set aside)
Cooking Method
1. Boil shirataki for 2 mins, drain and set aside.
2. Heat up a saucepan/pot over medium high heat.
3. Once heat, add oil, minced garlic, minced chicken breast meat ball and mushrooms saute until fragrant (garlic has slightly browned).
4. Add 300ml water to deglaze the bottom of the pan. (If necessary, scrape any bits of garlic stuck on the surface).
5. Add 500ml chicken broth and wolfberry, bring to simmer over medium high heat.
6. Add in carrots and bok choy, turn off the heat once cooked.
7. Add SOON BRAND shirataki noodles in the broth. Serve with hard boiled egg.
Shredded Chicken
- 1 pkt SOON BRAND shirataki noodle (thick)
- 100g minced chicken breast meat
- 10g wolfberry
- 2 cloves garlic (minced)
- 1 tbs cooking oil
- 1 small carrot
Toppings
- 1 hard boil egg
- 1 stalk bok choy
- 1 piece brown shiitake
mushroom (fresh)
- 500ml water
- 300ml chicken broth
Chicken Meatball
- 100g minced chicken breast meat
- ½ tsp light sauce
- ½ tsp sesame oil
- Pinch of pepper
- Spring onion (finely chop)
- Carrot (finely chop)
- 1 tsp potato starch (in a medium bowl add in all the ingredients, mix well, form to a ball and set aside)
Cooking Method
1. Boil shirataki for 2 mins, drain and set aside.
2. Heat up a saucepan/pot over medium high heat.
3. Once heat, add oil, minced garlic, minced chicken breast meat ball and mushrooms saute until fragrant (garlic has slightly browned).
4. Add 300ml water to deglaze the bottom of the pan. (If necessary, scrape any bits of garlic stuck on the surface).
5. Add 500ml chicken broth and wolfberry, bring to simmer over medium high heat.
6. Add in carrots and bok choy, turn off the heat once cooked.
7. Add SOON BRAND shirataki noodles in the broth. Serve with hard boiled egg.
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