Asian Inspirations

Discover the authentic in Asian cuisine food

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Chinese Chicken and Mushroom Soup

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To Prep
Wash the shiitake mushrooms and soak it in the water overnight in the pot. After soaking, trim the stem and return to the pot.
Cut the chicken meat into bite size and marinate overnight with 1 tbsp Shaoxing wine.

To Cook
In the pot with mushrooms, add goji berries and red dates, then bring to boil.
Once boiling, turn the heat down to simmer for 30 mins.
Add carrots, ginger and chicken and bring back to boil.
Simmer the soup for another 30 mins, then add the remaining Shaoxing wine and chopped spring onions.
Add salt to taste and serve garnished with curled spring onions.

Slow Cooker Korean Pulled Beef

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To Prep
Combine all ingredients except the water and marinate the beef overnight.

To Cook
Pour the marinated beef and water into a slow cooker and cook on high for 4-5 hrs. If there is little liquid left after 2 hrs of cooking, add another 200ml water.
Shred the beef and mix it well with the sauce.
Serve hot with rice.

Spicy Vietnamese Meatball Soup

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To Make Meatballs
Combine all meatball ingredients and mix well. Marinate for 30 mins.
Roll the mixture into small meatballs and place on a tray or plate. Cover and refrigerate.

To Cook
Heat oil in a large pan over medium heat.
Add lemongrass stem, cinnamon stick, star anise, cloves, chillies, spring onion and garlic. Fry for 3-4 mins until fragrant.
Add stock and bring to boil.
Add meatballs, bring to boil, then reduce to simmer for 15 mins.
Add lime juice and fish sauce, stir to mix well.

To Serve
Blanch bok choy and set aside.
Blanch thick rice vermicelli in hot water until soft, drain and set aside.
Divide blanched noodles and bok choy to serving bowls.
Ladle the hot broth and meatballs into the bowls.
Garnish with coriander leaves and sliced chillies before serving.

Quick Prawn Curry Laksa

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To Cook
Blanch the laksa vermicelli in boiling water, drained and set aside.
Blanch the bok choy, drained and set aside.
In a different pot, boil 1.2L of water.
Add the chopped chicken and bring the water back to boil.
Add in the curry laksa paste and stir to mix well.
Pour in the coconut milk and simmer for 5 mins, then add the tofu puffs and fish cakes to cook for about 4-5 mins.
Add the prawns and cook for about 5 mins or until cooked.
Prepare serving bowls by adding the blanched vermicelli noodles and bok choy.
Scoop the curry laksa soup into the bowl while carefully divide the ingredients equally.
Place a half of hard boiled egg on top.
Garnish with coriander leaves and serve.

Dipping Ramen with Curry Broth (Curry Tsukemen)

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To Prep
Make dashi by mixing dashi stock powder with water. Stir well and set aside.

To Cook
Cook ramen as per pack instructions. Cool in iced water, drain.
In a saucepan, bring water to boil, add chicken and poach for 10 minutes.
Add dashi mix, soy sauce, mirin and sake to make broth.
Add S&B Golden Curry cubes and mix well, making a dipping sauce.
Serve curry in a small bowl or cup and garnish. On the side, serve cold noodles on a plate and enjoy dipping noodles in the curry sauce.

Vegetable Yaki Udon

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To Cook
Boil noodles until cooked, drain and cool under running water. Drain excess liquid and keep dry.
Heat pan and spread some vegetable oil. Stir fry vegetables except spring onion, until cooked through.
Mix in the noodles, followed by tonkatsu sauce. Using tongs, marinade the sauce through the ingredients until all ingredients are well coated.
Add spring onion and quickly stir fry until the spring onion is mixed in.
Plate in a dish followed by mayonnaise, red pickle ginger, aonori flakes and bonito flakes.

Tom Yum Prawns (Tom Yum Goong)

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To Cook
Place chicken stock in deep saucepan and bring to boil. Add the shallots, lemongrass and galangal and return to the boil.
Add the prawns, mushrooms, kaffir lime leaves and chillies, then stir for 1-2 mins or until the prawns are just cooked. Adjust taste with fish sauce and lime juice.
Serve the soup garnished with the coriander.

Banana in Coconut Milk (Kluay Buat Chi)

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To Prep
Cut banana in half with the skin off, then cut into 6 pieces.

To Cook
Bring the water to the boil in heavy-based saucepan. Add bananas and bring to boil again. Transfer to a bowl.
Combine the coconut milk, water, sugar and salt in a large heavy-based saucepan. Stir over medium heat until the sugar and salt are dissolved. Add banana and cook until the coconut milk returns to the boil again. Serve.

Northern Thai Rice Noodles with Spicy Pork Sauce (Khanom Jeen Nam Ngiaw)

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To Make Pork Stock
Put pork ribs, water, lemongrass and salt into a pot. Bring to boil and simmer for 1 hr.

To Make Curry Paste
Pound all chillies and salt in a mortal until it becomes a smooth paste.
Add galangal and coriander roots, pound until smooth. Add fermented soybean, garlic and shallot, pound until it becomes a smooth paste.
Add shrimp paste and mix through.

To Make Spicy Pork Sauce
Fry curry paste in hot oil for 2 mins, add minced pork and cook for 3 mins. Then add pork stock and cooked pork bones.
Add all remaining ingredients and bring to boil, then reduce to simmer. Continue to simmer for 10 mins.

To Serve
Place cooked rice noodles on a serving plate and ladle spicy pork sauce to the side. Place the remaining serving ingredients on a small dish and serve the noodles with the side dish.

Thai Sour Curry with Deep Fried Barramundi (Gang Som Pla Tord)

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To Cook
Place all Sour Curry Paste ingredients into a pot and put on high heat to bring to a boil. Boil for 4 mins until the dried chilli is soft.
Use a stick blender to blend all the ingredients until smooth.
Add palm sugar, tamarind paste and fish sauce for seasoning. Keep boiling for 1 min, then turn the heat to medium for simmer.
Add white radish and cauliflower, keep cooking for 4 mins. Then add green beans and continue cooking until all vegetables are soft, which takes about 10-15 mins.
Meanwhile, add fish sauce to the fish and mix well. Coat with potato starch and deep fried until golden brown.
Dish out curry into a bowl and place deep fried fish on top. Serve.

Tip
For soups without coconut milk or cream, using a stick blender instead of pounding speeds up the process and yields the same aroma and flavours from the spices.

Seven-Vegetables Warm Chicken Salad (Yum Thawaai)

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To Make Curry Paste
Pound the soaked dried chillies and salt in a mortar until smooth. Add galangal and lemongrass, continue to pound until it turns into a smooth paste.
Add garlic and kaffir lime zest, pound. Then add garlic and shallot and pound until smooth.
Add shrimp paste until mix through.

To Make Sauce
Pour half of coconut cream into a saucepan, cook on high heat until oil split. Add curry paste, then the ground dried fish. Keep frying for 2-3 mins.
Add the remaining coconut cream and water. Bring to boil.
Season with the remaining sauce ingredients, cook until everything is dissolved. Set aside.

To Blanch Vegetables
Pour coconut cream, water and salt into a pot and bring to boil.
Blanch bean sprouts until cooked. Remove and set aside. Then blanch all vegetables one by one, separately. The last one MUST BE banana blossom.

To Serve
Arrange everything on a plate and sprinkle all garnishes on top. Serve.

Double Cooked Duck Leg with Red Curry Sauce (Gang Dang Ped Tord)

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To Make Double Cooked Duck Leg
Put all ingredients in a pot. Bring to boil, then simmer for 1:40 hrs.
Drain the poaching liquid.
Leave it until cold then deep fried in hot oil.

To Make Thai Red Curry Sauce
Fried curry paste in medium heat oil until fragrant. Then add half of coconut cream and cook on high heat until oil split.
Add remaining coconut cream and sugar, continue to cook until sugar dissolved.
Add blended pineapple and mix well.

To Make Pineapple Yoghurt Sphere
Put sodium alginate in water, mix well with a blender.
Leave in a fridge for 1 hr.
Mix yoghurt and pineapple together.
Put yoghurt mix in squeeze bottle.
Squeeze the yoghurt mix in sodium alginate water. Take the sphere off then place in water. Set aside.

For Sauteed Spinach
Saute spinach in medium heat oil.
Season with salt and pepper.

To Make Roasted Trusted Tomatoes
Preheat oven at 190°C.
Season tomatoes with salt and pepper.
Put in the oven for 2-3 mins, set aside.

To Make Caramalized Fig
Dip the cut sides with sugar then use a blowtorch to torch until caramelized. Set aside.

To Make Coconut Cream Espuma
Put all ingredients in a pot, stir until well mixed.
Place on medium heat until salt is dissolved (don’t boil coconut cream)
Use a stick blender to blend on highest power until foam appeared.
Use only the foam to serve.

To Serve
Assemble all ingredients together, following your imagination.