Asian Inspirations

Discover the authentic in Asian cuisine food

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Prawn (Ebi) Tempura Somen

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To Prep
In a small bowl, combine Obento Mirin Seasoning, Lee Kum Kee Premium Soy Sauce, Obento Rice Wine Vinegar, Yeo’s Sesame Oil and sugar. Stir until sugar is dissolved. Set aside.

To Cook
Cook somen noodles in a pot of boiling water for 2 mins, then rinse under cold water.
Heat vegetable oil in a large saucepan to 180°C.
Combine cornflour and plain flour in a bowl, then lightly whisk together with soda water until just combined, being careful not to over mix.
Pat dry the prawns gently with a paper towel before coating them in the tempura batter. Lower the prawns one at a time into oil and cook for approximately 3-4 mins.
Add the noodles, edamame beans, cucumber and daikon to a large bowl, then pour in half of the dressing mix gently until all ingredients are coated.
Divide the noodles between 2 bowls and top with tempura prawns, drizzle over additional dressing if required, then garnish with shredded nori, toasted sesame seeds and some shichimi togorashi to finish.
Serve immediately.

Vietnamese Chicken with Coconut (Ga Dua)

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To Cook
Add chicken, ginger, lemongrass and TCC Coconut Milk into a pot, then simmer on low to medium heat for 10 mins. Remove from heat and set pan aside with contents to steep.
Soak vermicelli in a bowl with boiling water until soft (about 5 mins).
Drain and rinse in cold water to cool the noodles. Once cool, leave in colander to drain well.
In a small mixing bowl, combine water, fish sauce, lime juice, rice vinegar and palm sugar. Mix until sugar is dissolved.
Add chillies, lemongrass and garlic, mix well and set aside.
Add carrot and cucumber to vermicelli and arrange on serving plates neatly.
Mix Vietnamese mint, mint, peanuts and lettuce together and arrange onto serving plates.
Remove chicken from pot, then slice into thick slices and place on lettuce and mint mix.
Drizzle sauce liberally over lettuce and mint mix and vermicelli.
Top with fried shallots, mint, crushed peanuts and chillies. Serve immediately and enjoy!

Soba Noodle Salad with Quick Peanut Sesame Dressing

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To Cook
Cook Hakubaku Organic Soba Noodles in rapidly boiling water for 4 mins, drain and refresh under cold water, and set aside.
Combine the dressing ingredients together in blender.
Combine the chopped vegetables and noodles in a bowl and stir to combine. Add your desired amount of dressing, divide among 3-4 small bowls and sprinkle over sesame seeds and watercress sprigs.

Mie Goreng with Meatballs

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To Prep
Soak the dried noodles in boiled water for 5 mins and drain well.

To Cook
Heat some oil in a non-stick pan, pour in the egg mixture and swirl it around to cover the pan. Flip once it has set on the bottom, and cook the other side.
Grind candlenut, garlic paste, white pepper and dried shrimp shell in a mortar and pestle.
Mix the noodles, ABC Sweet Soy Sauce, dark soy sauce and Yeo’s Pure Sesame Oil. Stir well and set aside.
Roll the fried egg and thinly slice, set aside.
Stir fry the ground seasoning until fragrant.
Add sliced meatballs, stir well. Add noodle mixture, stir well. Add choy sum and salt to taste.
Mix well and serve with sliced fried egg and cucumber.

Teriyaki Salmon

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To Prep
Mix Obento Sushi & Sashimi Soy Sauce, Obento Mirin Seasoning, Obento Cooking Sake, honey, ginger, garlic and salmon in a bowl. Set aside to marinate for 5 mins.

To Cook
Bring a pot of water to the boil. Add the broccolini and green beans, cook for 2 mins, then set aside.
Heat olive oil in a pan on medium heat, then add the salmon and cook for 3 mins. Turn over and cook for 2 mins.
Add the broccolini, green beans, mushrooms and the leftover marinade to the pan with the salmon and cook for another 2 mins.
Plate the salmon and vegetables with sushi rice, and garnish with spring onion and sesame seeds.

Soba Noodles with Chicken & Mushrooms

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To Cook
Place Obento Mirin Seasoning, ABC Sweet Soy Sauce and sake in a bowl. Mix until combined.
Cook Obento Soba Noodles in a large saucepan of boiling water, uncovered, until just tender.
Drain and rinse under cold water. Place noodles in a large bowl.
Add half of the mirin sauce and toss gently to combine. Set aside.
Heat oil in large frying pan, cook mushrooms, stir for 2 mins then add garlic.
In a clean frying pan, heat a dash of oil over medium to high heat. Cook chicken for 2-3 mins.
Add the mushrooms, green onions and sesame oil. Stir for 1 min. Add the mirin sauce. Cook for another 2 mins.
Divide noodles among serving plates. Sprinkle with sesame seeds and top with seaweed.

Korean Traditional Dumpling Soup (Manduguk)

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To Prep
Combine flour, salt and water in a stand mixer bowl using your hands and knead for a few mins to form a semi-smooth dough. Cover in cling wrap and rest for 15 mins.
Mix all the dumpling filling ingredients in a bowl until well combined and set aside.
Knead the dough using the stand mixer on medium speed for 7 mins.
Roll the dough into a sausage shape about 2.5 cm in diameter and cut into 16 equal portions.
On a floured bench, press the dough flat and use a rolling pin to make large round wrappers.
Make the dumplings by holding a wrapper in hand and adding about 2½ tbsp of the filling into the middle before firmly crimping the wrappers closed. Use a little water to assist the seal if needed. Continue until all dumplings have been made and set aside.

To Cook
Make the dashi stock by boiling 1.5L of water with the kombu and dried anchovies.
Place the anchovies in an enclosed strainer to keep the dashi clean.
Boil for 10 mins, remove the kombu, boil for 10 more mins.
Then, remove the anchovies with strainer.
Add the soy sauce, garlic and dumplings to the dashi.
Cover and boil about 8 mins until the dumplings are fully cooked. Lightly pan fry the egg whites and yolks separately into thin sheets with a drizzle of sesame oil.
Slice finely and set aside.
Drizzle the beaten egg into the soup in thin ribbons, add the sesame oil and spring onions and cook for about 1 min.
Divide and serve in bowls garnished with finely sliced nori, sliced spring onions, thinly sliced fried egg white, yolks and sesame seeds. Add ground black pepper to taste.
Serve and enjoy!

Swiss Brown Sweet Potato Croquettes

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To Cook
Peel the sweet potato and chop into medium pieces.
Bring them to boil and drain all the water. Mash them into chunky pieces and set aside.
Pour some oil in the saucepan and saute minced garlic, onion and mushroom.
Cook for 5 mins until brown and the mushroom is softened.
Add in the spring onion and some salt and pepper to taste. Simmer for another 10 mins then set aside.
Place the mushroom mixture into food processor and blend for 2 mins. Pour the mushroom mixture into the sweet semi mash potato and mix them well.
Shape the mixture into balls smaller than a ping pong ball size and freeze them in the freezer for 20 mins.
Roll the balls into flour before dipping them into the beaten eggs and Obento Panko Breadcrumbs.
Heat canola oil 170°C. Deep fry the croquettes until golden brown.

Xi’an Biang Biang Noodles

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To Prep
In a stand mixer, place flour, salt and water into the bowl and mix with your hands until it starts to loosely form a dough. Using the dough hook, knead the dough on a low speed for 20 mins.
Pull a piece of dough from the ball and it should stretch without breaking (the dough should be smooth and elastic). If it breaks, knead dough for another 5 mins in the mixer.
Cover the dough in glad wrap and allow to rest for 1 hour.

To Cook
Using a small fry pan, put in the cumin and coriander seeds on a low-medium heat until the spices are aromatic. Remove from heat and grind into a powder using a mortar and pestle. Set aside.
Cut the tofu in half. Using one half of the tofu, cut into 1cm cubes. With the remaining tofu, slice thinly into 4mm slices.
Using a medium size fry pan, add 1 tbsp vegetable oil and heat to medium temperature. Carefully place in tofu cubes and fry until lightly browned, remove and set aside.
Using the same frypan, add 1 tbsp of vegetable oil and the thinly sliced tofu and raise to a high heat. Cook until the tofu is crispy and has some crunch to it. Remove and set aside once done.
Once the dough has rested, put it onto a lightly oiled surface and roll into a rectangle about 30cm long and 1.5cm thick. Using a large knife, cut dough into 10 strips.
Using your hand, flatten each strip into a wide noodle – it does not have to be perfect.
Pick up each end of the noodle, then carefully hit it against the counter (up and down – similar to a skipping rope). This will allow the noodle to stretch and flatten out further. The noodle should be about 3mm thick, ensuring it is a similar thickness throughout the noodle. Repeat with each noodle, allowing it to rest on a non-stick surface, then cover with a light towel or glad wrap.
In a wok, heat 1 tbsp vegetable oil to a medium heat, then add the ginger, garlic, spring onion, cabbage and red chilli, cooking for 1-2 mins (until fragrant).
Add the mushrooms to the wok, stir fry for 2 mins. Then add Shaoxing cooking wine, cumin, coriander, Lee Kum Kee Chiu Chow Chilli Oil, Lee Kum Kee Peppercorn Chilli Oil, sugar, soy, vinegar, salt and celery. Stir for 2 mins.
Using a large pot, put the noodles into boiling water and cook for 2 mins (fresh hand-made noodles are quick to cook).
Add the cubed tofu to the wok containing the sauce mixture and coat the tofu.
Once the noodles are cooked, add them to the wok with the sauce mixture and cubed tofu and toss gently until well combined.
Garnish with the crispy fried tofu slices, finely sliced chilli and spring onion.
In a small bowl mix rice wine vinegar and sugar. Stir until sugar is dissolved. Place in sliced cucumbers for pickled vegetable side serve.
Serve immediately to enjoy!

Mixed Veggie Noodle Bowl with Chilli Oil Bamboo Slices

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To Prep
Prepare chilli oil bamboo slices by mixing bamboo slices, chilli oil, sesame oil, and salt together in a container. Cover and refrigerate for at least 1 hr.
Soak noodles in boiling water for 3 mins and drain.
Chop tomato and spinach into big pieces.
Spiralize the zucchini using a vegetable spiralizer.

To Cook
Pour the water into a small to medium size saucepan. Add stock cube and ginger and set to simmer at a low heat.
Add the frozen lotus root slices.
Add the soya chunks, tomato and spinach to the simmering broth. Simmer for a further 3 mins, or until veggies slightly soften.
Place the zucchini into a large noodle bowl.
Add the remaining flavouring ingredients to the soup mix and stir gently.
Add the noodles, stir gently, and simmer for a further min or until soup slightly bubbles.
Turn off stove and pour the noodle soup mix over the zucchini in the bowl. Using a fork or chopsticks, gently combine the ingredients.
Serve with the chilli oil bamboo slices, coriander, chilli pickle, sesame oil, and vinegar to taste.

Hakka Braised Pork Belly with Chinese Broccoli

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To Cook
Bring water to boil in a pot and cook the pork belly for 30 mins. After that, take out the pork belly and dry it with a clean towel.
In a saucepan, pour some oil and shallow fry the pork belly until they’re light golden brown in colour.
In the same sauce pan, add in all other ingredients and stir for a min.
Add water until the pork belly is covered and let simmer on medium heat until the sauce is reduced to a thick consistency.
Once the sauce is thick and the pork belly is tender, take it off the pan and set aside.
In the same pan, sauté the Chinese broccoli for 2-3 mins.
Serve the Chinese broccoli with the pork belly on top with rice.

Sichuan Spicy Noodles (Chongqing Xiaomian)

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To Cook
Blanch the cubed beef in rapidly boiling water for 3 mins to cleanse, then strain, rinse and set aside.
In a clean pot, heat vegetable oil, add spring onion and ginger and cook over medium heat for 2 mins, or until fragrant.
Add Shaoxing cooking wine, star anise and doubanjiang, cook for 2 mins before adding beef then continue frying to lightly brown and seal the meat on all sides.
Add five spice, Lee Kum Kee Premium Soy Sauce, sugar and chicken stock, bring to a rolling boil, cover and simmer gently for 90 mins or until the meat is succulent and tender.
Once the meat has been cooking for about 1 hr, you can start preparing the noodles.
Combine the flour, salt and water and knead well until an elastic dough forms (about 10 mins).
Stretch the dough into a long strip over a floured bench, fold in half and stretch again, doubling the amount of noodle threads. Repeat the fold and stretch process over and over to quickly form more noodles, (it will double with each fold and stretch).
Once you have formed consistent, long and thin noodles, drop them into a pot of fast boiling water and cook for 3 to 4 mins.
While the noodles are cooking, bring a pot of chicken stock to the boil for the soup base.
Assemble the meal by first dividing Lee Kum Kee Premium Soy Sauce, Yeo’s Pure Sesame Oil, peanuts, preserved vegetables, Sichuan peppercorns, garlic, ginger and Lee Kum Kee Peppercorn Chilli Oil evenly into serving bowls.
Rinse and add freshly cooked noodles, then ladle the chicken stock into the bowls.
Generously top with the braised beef and garnish with spring onions, crushed peanuts, minced coriander and chilli oil to taste. Serve hot and enjoy!