Black Pepper

Recipe 1: Black Pepper Udon

Serves 4
Preparation time: 15 minutes
Cooking Time: 10 mins


  • Black peppercorns, 1-2 tbsp
  • Udon, 600g
  • Oil, 2 tbsp
  • salt, 1/2 tsp
  • Onion, 1, sliced
  • Garlic, 6, chopped
  • Red chili, 1, sliced
  • Leek, 1, sliced
  • Portobello Mushroom, 8, sliced
  • Snow pea, 24 pieces
  • Bean sprouts, 150g
  • Teriyaki sauce, 3 tbsp
  • Sesame oil, 4 tsp
  • Spring onion, 2 sprig sliced
  • Chinese celery, 1 sprig chopped
  • Chili flakes for seasoning
  • Sesame seeds, dry roasted


Dry roasting pepper: On medium heat, dry roast pepper with constant stirring until it starts to crackle and move. Use a mortar and pestle and crush the black pepper when it is still warm. Keep it course.


  1. Blanch udon in hot water. Set the udon aside.
  2. In a wok over medium heat oil. Add 1/2 tsp salt and stir-fry for 10 secs. Add onion, chili, garlic and leek and stir fry for 3minutes.
  3. Add half of the black pepper, Portobello mushrooms, snow peas and continue stir-frying for about 3 minutes.
  4. Next add the bean sprouts and stir-fry for another minute.
  5. Add the udon noodles, sesame oil, teriyaki sauce, the remaining black pepper and salt.
  6. Stir-fry for 1 minute, turn off the heat and add in the Chinese celery, spring onions and sesame seeds.
  7. Sprinkle with chili flakes if you like it hot and serve.

 Food Docent’s Note: Add water or stock to the noodles if it gets too dry during the cooking. Serve it immediately as it taste best served freshly cooked


Recipe 2: Black Pepper and Strawberry Scones  

Makes 8 Scones
Preparation time: 15mins
Cooking time: 20mins


  • Plain flour, 2 cups  
  • Light brown sugar, 1/4 cup
  • Baking powder, 2 tsp
  • Black peppercorns, 1 1/2 tbsp coarsely pounded
  • Baking soda, 1/2 tsp
  • Salt, 1/2 tsp
  • Cold unsalted butter, 75g cut into small cubes
  • Yoghurt, 2/3 cups
  • Vanilla, 1 tsp
  • Strawberries, 1/2 cup chopped
  • 1 egg, beaten
  • Brown sugar for sprinkling 


  1. Preheat the oven to 180 C.
  2. In a large bowl, mix together the flour, sugar, baking powder, pepper, baking soda and salt.
  3. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
  4. Add yoghurt, vanilla and strawberry, mix until it forms a dough. Do not overmix.
  5. Divide the dough into 8 equal balls and pat it down to 2cm thick.
  6. Place the scones on a baking sheet. Brush the tops with the beaten egg, and sprinkle wtih brown sugar. Bake for 20 minutes, or until golden brown. Cool slightly and serve.

Food Docent’s Note: You can substitute strawberries with other berries such as raspberries, blueberries and black berries. If you do not take eggs, use milk instead of eggs for glazing.