Asian Inspirations

Discover the authentic in Asian cuisine food

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Salmon Teriyaki with Udon Noodle Salad

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To Prep
Combine the salmon, soy sauce and mirin in a shallow bowl, toss until they are well coated. Marinate for 2 hrs or if preferable, overnight in the fridge.

To Cook
Cook the noodles according to the instructions on the packet, drain and refresh briefly under cold water, ensuring that the noodles are still warm.
Combine the dressing ingredients in a large bowl and toss the noodles through. Add the chilli, spring onions, spinach and coriander and toss well. Divide between 2 plates.
Heat the oil in a frying pan. Remove the salmon from the marinade, season with salt and pepper and seat, skin-side down for 2 mins. Turn over and fry on the other side for 2 mins or until the skin is crisp.
Place the salmon (skin side up) on the noodles, top with the sesame seeds and serve with half a lime.

Mung Bean Rice Crepe (Kanom Tua Pab)

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To Prep
Wash the mung beans a few times until water is clear, soak for 3-4 hrs or overnight. Rinse and drain the mung beans.
Mix the Sweet Mixture ingredients and set aside.

To Cook
Put a cheesecloth or napkin on a steamer, and pour in the mung beans. Steam until it’s soft and cooked, about 25 mins. Remove and cool on a cookie sheet.
Steam the shredded coconut about 5 mins until soft. Mix into the mung beans, and set aside.

To Make Rice Crepes
In a mixing bowl, combine the glutinous rice flour with water and salt. Knead into a dough.
Divide and roll the dough into small crepe pieces, dusting each slice with flour to prevent from sticking. Set aside.
Boil a pot of water and cook a few slices of the crepes at a time. They are cooked when they float. Spoon out one at a time and remove as much excess water as you can. Lay them flat on the mung bean mixture, and make sure they don’t overlap each other. Let cool.
Add the mung bean mixture on each crepe. Fold the crepes in half like tacos, and arrange on a serving dish. Serve with the sweet mixture.

Thai Iced Lime Tea (Cha Ma-Now)

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To Prepare
Boil 120ml of water in the pot. When the water starts to boil, add the Thai tea mix. (You can either put 2 tbsp of Thai tea mix into the tea bag or you can add it directly into the pot and filter the tea out with the filter cloth).
Transfer the Thai tea into another container. Add 2 tbsp of sugar, ¼ tsp of salt, and 15ml of lime juice, then stir until the elements are properly combined.
Put the crushed ice into the serving glass and put in a straw. Pour the prepared Thai Iced-Lime tea into the glass.
Garnish with lime or lemon slice (optional).

Sweet Sago in Coconut Milk (Sako-Piek)

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To Cook
Boil the water in a pot. Using a sieve, rinse the pandan tapioca sago through running cold water. Add sago into the pot and stir until sago turn translucent.
Add sugar into the pot and continually stir until sugar is completely dissolved.
In a small saucepan, mix coconut milk, salt, and plain flour. Mix until plain flour completely combined with other mixture and heat the mixture over low heat and stir well.
When the coconut milk mixture is well combined, turn off the heat.
Transfer the cooked sago in syrup into serving bowl. Pour the coconut milk mixture on top of sago. Serve.

Dry Rice Pin Noodles (Loh Shi Fun)

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To Prep
Combine minced pork with cornflour and water. Mix well and set aside to marinade for 10 mins.
In a bowl, add the sauce ingredients, mix well and set aside.

To Cook
In a wok, heat oil and sauté minced cloves and shallots until fragrant, then add the minced pork and stir-fry until the meat turns white.
Add the mushrooms to stir-fry for 2-3 mins, then add the sauce mixture. Stir to combine and bring to boil, then lower the heat to simmer for 10 mins. Add water if it gets too dry and adjust seasoning to taste. Turn off the heat and keep warm, covered.

To Serve
In a serving bowl, place some noodles and in the sauce ingredients for noodles. Toss and mix well. Top with 2-3 tbsp of minced meat and some gravy, choy sum and fish balls. Garnish with chopped spring onions, fried shallots, chilli and white pepper. Serve hot.

Southern Thai Sour Soup with Prawns (Kaengsom Kung)

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To Make the Paste
Pound dried chillies, roughly chopped garlic, shallots and salt using a pestle and mortar.
After pounding for a while, add shrimp paste and continue grinding.
When these ingredients start to combine, add roughly chopped raw prawns and pound into a paste. Set aside.

To Cook the Soup
Heat 5 cups of water over medium-high heat in a large pot. Add the paste when the water boils and stir well.
Add chopped wombok and long green beans.
When the vegetables are cooked, add palm sugar, fish sauce and tamarind juice. Stir well.
Add peeled and deveined prawns into the pot.
Remove the pot from heat when the prawns are cooked.
Transfer the soup into serving bowl and serve. Serve with cooked jasmine rice.

Chicken Soup with Pickled Lime (Gai Tom Manow Dong)

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To Cook
Boil 4 cups of water in a pot. Add chicken wings, salt, black pepper and grinded garlic and then stir.
When the chicken wings are cooked, add the chopped winter melon.
When the winter melons are cooked, add the pickled lime and ¼ cup of pickled lime juice. Stir well.
Wait until the soup boils, add fish sauce and 1 tsp of sugar, and stir.
Add coriander and remove the pot from heat.
Transfer the soup into the serving bowl and serve. Serve the soup with cooked jasmine rice or as an accompaniment.

Bananas in Coconut Milk (Kluay Buad Chee)

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To Cook
Steam unpeeled bananas on high heat for 3 mins.
After these bananas are steamed, cut them into 3 pieces lengthwise and carefully peel their skin.
Heat 500ml of coconut milk into a pot over medium heat and add 2 pandan leaves (optional).
Stir and wait until coconut milk starts to bubble.
Add ¼ teaspoon of salt, 25g palm sugar and 25g white sugar. Stir well to make sure that sugar is completely dissolved.
Add bananas and gently stir the dessert for about 2-3 mins.
Transfer the dessert to serving plate and sprinkle white sesame on top. Serve.
This dessert can be served hot or cold. If you prefer the cold version, put it in the fridge for 2-3 hrs before serving.

Sweet Mung Bean Soup (Tua Keow Tom Nam Tarn)

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To Prep
Rinse the mung beans and then soak them in warm water for min. 1 hr.
Rinse once again and then drain the excess water from these mung beans using a sieve.

To Cook
In a pot, boil water over medium heat and then add mung beans.
Cook until mung beans soften.
Add a cup of sugar and stir.
When the sugar is completely dissolved and the dessert boils again. Remove the pot from heat.
Transfer the dessert to serving bowl. Serve hot or cold. If you wish to serve cold, cool and add crushed ice to the bowl.

Sweet Sago with Rock Melon (Sako Cantaloupe Nom-Sod)

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To Prep
Scoop the rock melon into balls using melon baller or small spoon. Reserve them in the fridge.
Add fresh milk, evaporated milk, salt, and sugar into a saucepan. Heat the saucepan over low heat, then add pandan leaf. Heat for 5 mins and while stirring. Allow to cool before placing in the fridge to cool completely.
Boil a pot of water and add a cup of pandan tapioca sago after the water boils.
When sago has boiled and is well cooked, turn off the heat and sieve sago out from the pot using a fine strainer.
Run boiled sago through cold water. Then transfer to a bowl filled with cold water for approximately 5-8 mins.
Put sago into the serving glass or bowl. Add the crushed ice (optional) and pour the prepared milk.
Add the rock melon balls on top.
Garnish with mint leaves (optional). Serve.

Thai Chicken Coconut Soup (Tom Kha Gai)

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To Cook
Bring the water to boil with medium heat, add galangal, lemongrass, Valcom Premium Coconut Milk, bird’s eye chillies, Squid Brand Fish Sauce, sugar, lime juice, Valcom Kaffir Lime Leaves and coriander roots, bring to the boil.
Add chicken and mushroom and cook on high heat. Once boiled, reduce heat to simmer.
Cook for a further 5-7 mins or until chicken is cooked.
Remove from heat and garnish with coriander.

Singapore Dry Wonton Noodles

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To Cook
Place wontons in boiling anchovy stock. When wontons are almost cooked, add the baby choy sum and cook for another 1-2 mins. Transfer to serving bowls and serve with noodles.

To Serve
In a serving plate, add the sauce ingredients and noodles, toss and mix well. Place some choy sum, char siu and deep-fried wontons (optional) around the noodles, garnish with spring onions. Serve with wonton soup and sliced green chilli.