With your fave corner cafe closed at the mo, nail the ultimate weekend brunch at home thanks to enduring Melbourne superstar and Superette go-to Chin Chin. Try out their fast and fiery Asian-style brunch from their book, Feed Me to kick your bubbles day off with a bang!
VIETNAMESE COFFEE
Ingredients
– 2/3 cup (50g) ground Vietnamese coffee (from Asian food shops – substitute 2/3 cup regular ground coffee or 1/3 cup instant coffee combined with 11/3 cups (330ml) boiling water)
– Ice cubes
– 2/3 cup (165ml) condensed milk
Method

STIR-FRIED NOODLES, SAUSAGES & BROCCOLINI
Ingredients
– 2/3 cup (165ml) sunflower oil
– 4 pork sausages
– 2 eggs
– 1kg cheong fun (fresh rolled rice noodles – from Asian food shops), separated, cut into 3cm lengths
– 1/3 cup (80ml) soy sauce
– 2 tbs caster sugar
– 1 bunch broccolini, cut into 4cm lengths
– 3 lap cheong (Chinese sausages – from Asian food shops, optional), thinly sliced
– 1/3 cup (80ml) kecap manis (Indonesian sweet soy sauce)
– 1/3 cup (80ml) oyster sauce
– 1/4 cup loosely packed Thai basil leaves
– 2 tbs shredded sawtooth coriander leaves (from Asian food shops – substitute coriander)
Method

DUMPLING NOODLE SOUP
For the Soup
– 1.5L (6 cups) chicken stock
– 1/3 cup (80ml) light soy sauce
– 2 tbs Chinese rice wine (shaohsing – from Asian food shops)
– 2 tbs oyster sauce
– 5cm piece (25g) ginger, shredded
– 1 tsp caster sugar
– 1 tsp sesame oil
– 200g thin egg noodles
– 1/4 (about 350g) Chinese cabbage (wombok), shredded
– 1 carrot, shredded (we used a julienne peeler)
– Coriander leaves, to serve
For the Dumplings
– 75g pork sausages, casings removed
– 75g mixture of raw prawn meat or crabmeat (substitute all prawn or all crabmeat), finely chopped
– 1 coriander root (including 3cm stalk), washed, finely chopped
– 1/2 long red chilli, seeds removed, finely chopped
– 12 square wonton wrappers
– Cornflour, to dust
– Thinly sliced green chilli, to serve
Method
CRAB OMLETTE
For the Omlette
– 3 eggs
– 100g cooked brown crab meat (from good fishmongers – substitute cooked white crab meat, cooked chicken or cooked pork mince)
– 1 tbs fish sauce
– 1/4 tsp finely grated palm sugar
– 1/2 cup (125ml) sunflower oil
– Sriracha, oyster sauce & 75g white crab meat (substitute cooked chicken or cooked pork mince), to serve
For the Hot & Sour Salad
– Juice of 1/2 a lemon
– Juice of 1 lime
– 1/2 tsp dried chilli flakes
– 2 tbs fish sauce
– 1/4 bunch each coriander, mint & Thai basil, leaves picked
– 2 spring onions, shredded
– 1 long red chilli, thinly sliced
Method
TOM YUM BLOODY MARY
Ingredients
– 4 cups (1L) tomato juice
– 1/4 cup (60ml) each fish sauce and oyster sauce
– 160g tom yum paste
– Crushed ice
– 200ml vodka
– 1 Lebanese cucumber, cut lengthways into 6 pieces
– 3 lemongrass stalks, halved lengthways, cut into 8cm-long pieces
– 4 stems Thai basil, finely chopped
Method
ENJOY!
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