Asian Inspirations

Discover the authentic in Asian cuisine food

Boil

Oyakodon

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To Prep
Place water, Japanese soy sauce, mirin and sugar in a saucepan. Bring to the boil over medium-high heat.
Once boiling, remove from heat and add in bonito flakes. Leave for 20 mins, then strain through a sieve. Alternatively, if you can’t find bonito flakes in your local supermarket, substitute with 1 tsp of dashi powder instead.

To Cook
Crack 2 eggs in a bowl, then whisk. Repeat with 2 remaining eggs in a separate bowl.
In a small pot or pan, heat half dashi over medium-high heat. Add half the chicken and mushroom.
Once chicken is cooked, pour over one bowl of whisked eggs. Sprinkle with half of the spring onions, then cover with a lid.
Once egg is almost cooked, fill a bowl with rice, then transfer the egg, chicken and mushroom mixture onto the rice.
Repeat with remaining ingredients.
Serve.

Green Curry with Beef (Gaeng Keo Wan Nua)

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To Cook
In a non-stick pan, stir-fry the beef over medium heat until cooked. Transfer the meat to a saucepan with the 1½ cup of coconut milk, 1½ of water and salt. Bring to the boil over medium heat, then simmer for 15 mins, or until meat is tender.
Heat oil in a wok on low heat. Add Valcom Green Curry Paste and stir-fry until fragrant. Slowly add the remaining coconut milk, stirring until oil appears.
Add the curry mixture to the beef. Increase heat to medium-high, bring to the boil, add fish sauce, sugar, eggplant and Valcom Kaffir Lime Leaves, and simmer until well cooked. Garnish with basil leaves and red chilli, then remove from heat.

Red Pork Curry with Pumpkin (Gang Deang Moo Kab Fakthong)

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To Cook
Heat oil over medium heat, add Valcom Red Curry Paste and stir-fry for 1 min or until oil appears.
Add half of Valcom Premium Coconut Milk and cook for 2 mins, stirring frequently.
Add pumpkin and cook for further 2 mins.
Add pork, the remaining Valcom Premium Coconut Milk, sugar and Squid Brand Fish Sauce and bring to boil, then keep boiling for 5 mins.
Add basil and stir through.
Remove from heat and garnish with coriander.

Vegetarian Udon Noodle Soup

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To Cook Eggs
Bring water to boil in a pot, place in the eggs and boil for 6 mins. Remove from heat and place in an ice bath. Set aside.

To Cook Noodles
Boil 1.5L of water in a pot, add in miso paste and ginger, and simmer for 5 mins.
Add in the udon noodles and simmer for 2 mins.
Add in the bok choy, then remove pot from heat.
Add in the soy sauce and sesame oil.
Peel eggs, and then slice in half.
To serve, add cooked noodles into 2 bowls and ladle over soup. Top with bok choy, egg, and garnish with spring onions and sesame seeds.

Rice Cooker Mushroom Rice (Shiitake Gohan)

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To Prep
In a saucepan, soak shiitake mushrooms in 1 cup water for min. 30 mins.
Remove the mushrooms from the water, reserving the mushroom water in the saucepan.
Slice the shiitake mushrooms, then place back in the reserved water. Add mirin, sake and Japanese soy sauce into the saucepan and combine.

To Cook
Place soaked rice in a rice cooker. Pour the dashi and mushroom stock with the mushrooms over the rice and stir.
Cook the rice according to the manufacturer’s instructions of your rice cooker.
Once cooked, fluff the rice with a fork or spoon.
Garnish with spring onion and serve.

5 Ingredient Salmon Soba Noodle Salad

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To Prep
Wash salmon fillets and pat dry with paper towel.
Season with shichimi togarashi on both sides.

To Cook
Heat a non-stick frying pan over medium heat.
Pan fry salmon fillets 2-3 mins on each side, or until skin is crispy and flesh is cooked to your preference.
Remove from pan and allow to rest.
Combine cooked soba noodles, salad mix and yuzu dressing.
To plate, place soba noodle salad on a plate or in a bowl. Place salmon fillet on top and sprinkle over some extra shichimi togarashi.

5 Ingredient Kimchi Pork Rice

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To Cook
Add rice into the rice cooker and pour over water.
Add chicken powder and stir to dissolve, then add pork belly and kimchi.
Cook the rice according to the manufacturer’s instructions of your rice cooker.
Once cooked, fluff up with a fork or spoon.
To serve, portion rice into a bowl and top with extra kimchi.

Yellow Prawn Curry (Gang Leung Goong Now Mai Farang)

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To Cook
Heat oil over medium heat, add Valcom Yellow Curry Paste and stir-fry for 1 min or until oil appears.
Slowly add half of Valcom Premium Coconut Milk and cook for 1 min, stirring frequently.
Add prawns and cook for 1 min, then add the remaining Valcom Premium Coconut Milk and water. Bring to boil.
Once boiled, add asparagus, Squid Brand Fish Sauce and sugar, turn heat up to boil for 3 mins. Add fresh lime juice and stir through.
Garnish with coriander and serve hot.

Yuzu Sorbet

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To Make
Heat yuzu juice and sugar in a pot gently until the sugar dissolves completely and the liquid becomes clear.
Stir in water. Then, pour the liquid into a bowl. Submerge the base of the bowl into another bowl of iced water to allow to cool below room temperature.
Pour cooled liquid into an ice cream maker and churn for about 90 mins.
Remove and serve. Store remaining sorbet in the freezer.

Nyonya Rice Dumplings (Bak Chang)

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To Prep
Soaked the dried bamboo leaves in water over 3 days, ensuring you change the water at the end of every day. Drain before use.
Soaked the glutinous rice overnight, then drain well.

To Prep the Rice
Heat oil in a wok and add shallots, fry on low heat until caramelized and fragrant.
Add the rest of the ingredients and fry until all the rice is well coated with the seasoning and fragrant oil.

To Make the Meat Filling
Bring 3L water to a boil and add pork belly until it is cooked through, about 5 mins.
Remove the meat, drain and then cut into chucks. Place a third of the meat into a food processor and pulse-blend to roughly mince the meat. Set aside and repeat for the rest of the meat. Set aside the cooking liquid for later.
Alternatively, cut the meat into tiny cubes.
Heat oil in a wok and add shallots, fry on low heat until caramelized and fragrant.
Add the meat, mushrooms, winter melon, coriander powder and seasoning, and stir. Add a few tbsps of the cooking liquid as you stir-fry the filling, ensuring the mixture is moist. Let it to simmer over low heat for 10 mins, stirring occasionally.
Remove from heat and transfer filling into a bowl. Set aside to cool.

Wrapping the Dumplings
Form a cone with 2 bamboo leaves. Insert a piece of pandan leaf against the cone.
Scoop a heaped tbsp of rice into the cone, and using the back of a spoon, create a well.
Scoop a heaped tablespoon of meat filling onto the rice and top up with another scoop of rice.
Fold the top of the leaves over the rice, and around the cone to neaten and secure the rice dumpling within the cone. It should look like a pyramid. Secure with kitchen string.
Boil a large pot of lightly salted water. Drop the dumplings in gently and boil for at least 1 hr, 3 hrs is preferred.
When cooked, remove the dumplings from the water and let it drain overnight.
To serve, re-steam until warmed through.
These dumplings can be frozen for months. To serve, thaw and re-steam for 10 minutes.

King Prawns in Red Curry with Pineapple

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To Prep
Cut pineapple in half. Remove the flesh and cut into chunks. Reserve the pineapple for presentation.

To Cook
In a large pan, fry the TCC Premium Coconut Cream and the Valcom Red Curry Paste until fragrant and the oil separates.
Pour in the TCC Premium Coconut Milk and pineapple chunks, bring back to the boil.
Add the Squid Brand Fish Sauce and the palm sugar together with the kaffir lime leaves, chillies and king prawns.
Stir and cook until the prawns are cooked through. Remove from heat.
Microwave pineapple shells for 1 min before pouring in the curry.
Serve with white rice.

Coconut & Lime Dhal

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To Cook
Heat the curry paste in a frying pan for a couple of mins, stirring.
Stir in the TCC Premium Coconut Milk.
Add the lentils, brown sugar and lime zest and juice and simmer for ten mins.
Serve with the warm roti bread and fresh coriander.