Asian Inspirations

Discover the authentic in Asian cuisine food

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Spicy Fish Roe Udon (Mentaiko Udon)

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To Prep
Gently remove the spicy salted pollock roe from its sac by scraping it out and throw out the outer membrane.
Prepare the udon noodles as per the packet instructions. When the noodles have almost cooked, prepare the mentaiko sauce.
In a mixing bowl, add in the mentaiko and all of the sauce ingredients and mix well.

To Serve
Add the cooked noodles in to the mixing bowl with the mentaiko sauce and mix well to coat the noodles.
To plate, swirl the noodles using tongs within the mixing bowl and then transfer them in to a serving plate.
Top with the seaweed and spring onions and serve!

Hot Tofu (Yudofu)

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To Cook
Soak kombu in 500ml water for 1 hour. Heat up the claypot containing kombu and get it to a gentle boil. Simmer for 10 mins. Remove kombu.
Add dried bonito flakes and simmer. Strain bonito flakes when they settle in the bottom of claypot.
Add in light soy sauce, mirin, sugar and salt. Stir till sugar completely dissolved.
Take out half a cup of it and combine it with all sauce ingredients to make the dipping sauce. Mix and set aside.
Cut the tofu in to the size that you intend to eat it at and then carefully add them in to the pot. Turn on the stove and bring the broth to a low boil over a medium heat.

To Serve
Transfer the cut tofu in to bowls and pour in some of the stock.
Top with katsuobushi and cut some kombu for extra taste. Serve with the dipping sauce and enjoy!
Tip: You can cook and serve this dish entirely in a clay pot or donabe for a more authentic look.

Cold Udon Soup with Tempura Batter (Cold Tanuki Udon)

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To Prep
Soak the wakame in hot water for about 10 mins or until it has become soft. Drain the water and set aside.
Make the mentsuyu sauce as per the instructions in our soba recipe.
While the sauce cooks, begin cooking the udon noodles as per the packet instructions.

To Plate
To plate, transfer the cooked noodles on to a serving plate and ladle over some of the mentsuyu sauce.
Top with the cucumber, wakame and a soft boiled egg. Garnish with the tempura scraps and serve!

Vegetarian Dumpling Noodle Soup

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To Cook
In a pot over a medium heat, combine all of the broth ingredients and bring to a boil before reducing to a simmer and cooking for 20 mins.
While the broth simmers, cook the noodles as per the packet instructions and set aside.
Similarly, prepare the vegetable dumplings as per the packet instructions.
In another pot of water, bring to a boil and blanche the bok choy for about 30 seconds. Remove from the pot and set aside.

To Serve
In a bowl, add a portion of the noodles and ladle over some of the broth. Top with the dumplings and the bok choy and garnish with sesame seeds. Enjoy!

Red Curry Prawns

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To Prep
Clean and shell all of the prawns; ensuring that the prawn heads are not thrown away.
Prepare the noodles as per the packet instructions and set aside.

To Cook
In a large pot, add in 2 cups of water and bring to a boil. Add in the prawn heads and reduce to a simmer. Cook for approximately 10 mins before straining out the prawn heads and reserving the seafood stock.
In a frying pan, add in the curry paste and cook until the oil begins to separate from it.
Add in the cream and continue to cook until the mixture begins to simmer. Slowly add in the coconut milk and mix well to avoid clumps from forming in the curry.
Add in the seafood stock and mix well. Bring to mixture back up to a boil and then add in the prawns and once again reduce to a simmer.
Finish by adding in the fish sauce, sugar and squeezing the juice of 2 halves of the limes.
Remove the pan from the heat and begin to plate.

To Serve
Plate noodles in to your serving dish and ladle over the curry. Arrange the prawns for a neater look and garnish with sliced chilli and coriander. Serve with wedges of the remaining lime!

Duck Noodles

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To Prep
In a mixing bowl, combine all of the sauce ingredients and stir well.
Bring to a boil a pot of water and blanche the bok choy until they have softened slightly. Remove from the water and set aside before cooking the noodles as per the packet instructions in the same water.

To Serve
Add the noodles in to the mixing bowl of sauce and mix well to coat them. Transfer the noodles in to a serving bowl and spoon over some of the remaining sauce.
Top with the sliced duck and blanched bok choy. Garnish with pickled chillies and serve!

Sesame Noodles (Ma Jiang Mian)

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To Cook
Begin by cooking the noodles as per the packet instructions. Drain the water and set aside.
Combine the sauce ingredients together and mix well until there are no longer any clumps within the mixture.
To serve, in a separate mixing bowl, combine the cooked noodles, sliced spring onions and the sauce together and toss well. Plate a serving of the noodles on to a bowl and top with more spring onions and sliced cucumbers. Garnish with chilli in oil and sesame seeds and serve!

Dan Dan Noodles

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To Cook
In a wok over a medium heat, add in the vegetable oil, chilli flakes, Sichuan pepper powder and the star anise. Fry the ingredients until they become aromatic and then add in the ginger and garlic.
Continue to fry for another minute before adding in the pork mince in to the wok. Break the minced meat in to smaller pieces and fry it till the meat has fully cooked through.
Remove the star anise and add in the soy sauce, sesame paste, stock and vinegar and stir thoroughly.
Cook until the sauce has reduced slightly before removing from the heat and adding in the chilli oil.
Prepare the noodles by cooking them as per the packet instructions and then draining them and placing them in to serving plates.
Spoon over some of the minced meat sauce and top with the diced cucumbers, sliced spring onions and extra chilli oil or chilli strands if needed!

Quick Chicken Noodle Soup

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To Cook
In a pot over a medium heat, combine all of the broth ingredients and bring to a boil. Reduce the broth to a simmer and add in the chicken breasts. Continue cooking for another 20 mins or until the chicken has fully cooked through.
While the broth simmers and the chicken cooks, prepare the noodles as per the packet instructions and set aside.
In another pot of water, bring to a boil and blanche the bok choy for about 30 seconds. Remove from the pot and set aside.

To Serve
Remove the chicken from the broth and either sliced or loosely shred the meat.
In a bowl, add a portion of the noodles and ladle over some of the broth. Top with the chicken breast and the bok choy and garnish with sesame seeds. Serve!

Thai Red Curry Pumpkin Soup

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To Prep
Begin by combining all of the paste ingredients together in a food processor and blending until a
a thick paste forms. This produces more paste than needed but the rest can be stored for another dish.
If you don’t have a processor that is large enough to fit all of the ingredients in one go, blend them in stages until you have used all of the ingredients.
Set the curry paste aside.

To Cook
In a large bowl, combine 2 tbsp of oil, the pumpkin pieces and salt and pepper and mix till the pumpkins are well coated.
In a roasting pan lined with baking paper, place the pumpkin pieces on top and roast in an over until the pumpkin is soft.
When the pumpkin has cooked to the desired level of softness, remove from the oven and let cool.
When the pumpkin has cooled, place it in to a food processor and blend until the pumpkin has a puree consistency.
In a deep pan over a medium high heat, add in 1 tbsp of oil and then 2 tbsp of the curry paste. Cook the paste until it becomes fragrant before adding in the pumpkin puree and the vegetable stock and stirring till any clumps are gone.
Bring the soup up to a boil before reducing to a simmer and letting cook for another 10 minutes.
Season the soup with salt and pepper to taste and add in the coconut milk. Continue to cook for another 5 minutes before taking it off from the heat.
To serve, spoon a serving of the soup in to a bowl and drizzle with extra coconut milk, pepper and chilli oil for some extra kick! Finish with some coriander leaves.

Green Tea Shaved Ice (Ujikintoki Kakigori)

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To Make Matcha Syrup
Use a small amount of boiling water to dissolve the matcha powder. Then add sugar and the rest of the water.
Place in a saucepan and heat until the ingredients are completely combined. Cool in fridge.

To Make Shiratama
Gradually add glutinous rice flour to the water while mixing to form a dough. The texture should be as soft as your earlobes.
Shape dough into bite size balls (about 10g) and cook in boiling water until they float. Take out into an ice bath to cool.

To Assemble
Place an ice cube in ice shaving machine and shave the ice into a desired serving bowl. Repeat with the other ice cube.
Garnish the shaved ice with red bean paste and 5 pieces of shiratama. Drizzle desired amount of condensed milk and syrup.

30-Minute Chicken Pho

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To Cook
Bring a pot of water to the boil.
Quarter the onions lengthwise and remove the skin. Heat a separate pot over medium-high heat. With no oil, cook the onion and ginger slices until slightly charred on both sides.
Pour in the chicken stock, add in the cinnamon and star anise, bring to the boil, then lower heat and simmer for 20-25 mins. Season with fish sauce and sugar.
In the pot of boiling water, add the chicken breast. Poach over medium-low heat for 10-15 mins or until cooked. Remove from water and allow to cool slightly before shredding the meat.
Carefully peel cold noodles apart before placing them in the serving bowls. Microwave for 30 secs.
To serve, ladle soup over noodles through a sieve. Top with shredded chicken, coriander leaves, Thai basil leaves, sliced chilli and bean sprouts.