Asian Inspirations

Discover the authentic in Asian cuisine food

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Sapporo Miso Ramen

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To Prep
Grind the sesame seeds, leaving some unground for texture.

To Cook
In a large pan or medium pot, saute the ginger, garlic and shallots until fragrant.
Add the minced meat and continue to cook until the meat is no longer pink.
Add in the spicy chilli bean sauce and miso paste and mix well before adding in the sesame seeds and sugar.
Continue to mix before adding in the sake and chicken stock.
Bring the mixture up to a boil and reduce to a simmer.
Check for seasoning, adding more salt or pepper if necessary.

To Serve
Cook the ramen noodles as per the packet instructions.
Divide the topping ingredients into equal portions of servings. Place the cooked noodles into a bowl and ladle some broth over the noodles. Add the toppings on the noodles and sprinkle some toasted sesame seeds. Serve immediately.

Three Layer Tea (Teh C Peng)

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To Prep
Brew the Ceylon tea together with 450ml of water and allow to steep for at least 5 mins.
In a small pot, melt the palm sugar together with the remaining water and allow to cool to room temperature.

To Serve
In a glass, add the ice cubes and then pour in some of the palm sugar syrup. Allow the syrup to cool down from the ice before slowly adding in the evaporated milk and then slowly adding in the tea.
Serve, but don’t forget to stir it too!

Brown Sugar Pearl Milk Tea

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To Prep
In a small pot, mix the sugar and water and bring the mixture to a boil before reducing to a simmer and continuing to cook until the syrup has begun to thicken.
Remove the syrup from the heat and let cool slightly. While the syrup cools, begin to cook the tapioca pearls.
In a large pot, boil water and cook the tapioca pearls according to packet instructions, or until they become soft and chewy. When they have reached the desired texture, remove them from the pot and drain them.
Transfer the pearls in to a bowl and spoon in some of the sugar syrup and mix. Set aside.
To make the tea, combine hot water with tea and steep for 5 mins before removing tea and adding in the milk.

To Serve
Line the inside of the serving glass with some of the sugar syrup and then spoon in some of the pearls. Finish by pouring in the milk tea and ice if needed and serve!

Hakodate Shio Ramen

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To Prep
Put the pork bones into a large container with an appropriate amount of water and set aside for 15 minutes. It would be best to leave it overnight if possible.
Then wash the pork bones with clean water.
Boil the pork bones in boiling water for 10 minutes and remove impurities.
Put the pork bones in another clean pot with boiling water to cover the bones.

To Cook
Add the chicken and 1 tbsp salt to the broth. Simmer gently for 3 hours and remove impurities.
Remove the bones and bring the broth back to a boil.

To Serve
Prepare the ramen noodles according to the packet.
Divide the topping ingredients into equal portions of servings. Place the cooked noodles into a bowl and ladle some broth over the noodles. Add the toppings on the noodles and serve immediately.

Oyakodon (Chicken and Egg Bowl)

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To Cook
Mix all seasoning ingredients together in a small jug until thoroughly combined and dissolved, then set aside.
Crack and beat eggs into a small bowl, set aside.
Slice each chicken thigh into 6-8 pieces, set aside.
Place onion in a medium size, non-stick frypan, and cover with half the seasoning, bring to a gentle simmer. Place chicken pieces on top. Cook for 1-2 mins, before turning chicken pieces, then place a lid on and cook for a further 5-6 mins. Remove lid and turn chicken pieces again.
Whilst mixing, gently pour the eggs over the chicken and onion mix, in and around all the pieces, starting in the center and working your way outward. Replace lid and cook for a further 2 mins, or until egg is just set. A small amount of jiggle is fine, cook to desired firmness.
Sprinkle over greens of choice and remove from heat.
Divide rice among bowls, and gently place portion on top of rice.
Serve with additional seasoning as desired, togarashi and pickled ginger.

Cold Ramen (Hiyashi Chuka)

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To Make Omelette
Mix the sugar and the egg in a small mixing bowl until combined.
Heat up pan with cooking oil over a medium heat.
Pour the egg in to the pan and swirl slightly to form a thin layer.
When the egg has begun to set and flip it over.
Cook the other side until it is almost cooked.
Transfer the egg on to another work surface and roll. Set aside.
When the egg has cooled, cut in to thin strips and then set them aside.

To Cook
Combine all of the sauce ingredients to a mixing bowl and mix until the sugar has dissolved.
Prepare the ramen noodles according to the packet.

To Serve
Divide the topping ingredients into equal portions of servings.
Place the noodles into a bowl and surround the top with the toppings.
Pour the sauce over the dish or serve with the sauce alongside it.

Easy Chicken & Corn Soup

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To Prep
Bring a pot of water to a boil and season with salt and pepper before placing the chicken breast in to poach.
After about 15 mins, remove the chicken breast from the pot and set aside to cool.

To Cook
In a large saucepan, combine the chicken stock and the corn and bring to a boil. Shred the chicken and add that into the pot as well. Season with salt and pepper again.
In a small bowl, mix the eggs until they are well incorporated. Mix the soup and slowly pour the eggs in a thin stream to make the egg ribbons.
When the soup is simmering and the egg ribbons have cooked, you can thicken the soup by mixing ½ tbsp water and 1 tsp cornstarch and then adding them in to the soup.

To Serve
Remove the soup from the heat and ladle servings in to small bowls.

Vietnamese Egg Coffee

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To Prep
In a large mixing bowl, combine the egg yolks and condensed milk, and whisk until the mixture has a light and foam-like consistency.

To Serve
Pour the coffee into small coffee glasses and spoon over some of the egg-milk foam and serve!

Thai Laksa

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To Cook Laksa
In a sauce pan, add VALCOM Thai Style Laksa Paste, TCC Premium Coconut Milk and water. Bring to boil and turn off heat.
Place the cooked noodle into two serving bowls, and bean sprouts on top.
Ladle some soup into the bowl of noodles.
Garnish with the rest of the ingredients. Place preferred size of pork belly on top.

Soupless Ramen (Abura Soba)

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To Cook
Add the soy sauce, sake, mirin and sugar together and whisk until combined well.
In a pot, add the soy sauce mixture and the remaining sauce ingredients together until it boils.
Reduce the heat to low and continue to cook for 10 minutes.
Strain them and set aside.

To Serve
Prepare the ramen noodles according to the packets and strain the noodles from the water.
Place noodles and add 1 tbsp sauce and ¼ cup pork lard to a serving bowl.
Toss them until the noodles are well coated and top with chashu, seasoned bamboo.
Add half a Ramen egg, nori and green onions.

Hong Kong Milk Tea

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To Prep
In a pot, combine the eggshell, tea and water and bring to a boil, continuing to cook for about 5 mins.
After the tea has finished steeping, strain out the eggshell and tea and let cool for about another 5 mins.

To Serve
Fill your serving tea cup to about a third of the way up with the evaporated milk and then fill with the remaining tea, sugar to taste and serve.

Salmon Red Curry

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To Cook
Place the salmon on the cutting board, skin side down. Firmly hold one end of the skin, and cut between the flesh and the skin (cutting as close to the skin as possible). Sprinkle salt on both sides of the skin, set aside. Cut the salmon to 2cm slices.
Heat 1 tbsp of oil in a skillet over low heat. Place in salmon skin and fry until brown and crispy. Set aside.
In a sauce pan, add in juice, TCC Premium Coconut Milk and Valcom Red Curry Paste and bring to the boil.
Add eggplants and reduce heat to simmer for 3-5 mins until eggplants are tender.
Add salmon and lychees and bring to boil. Turn off heat and rest for 5 mins.
Garnish, place salmon skin on top and serve hot.