Asian Inspirations

Discover the authentic in Asian cuisine food

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Singapore Hokkien Prawn Mee

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To Make the Broth
In a stock pot, heat the oil and sauté garlic and shallot until fragrant. Add prawn heads and shells, stir-fry until fragrant.
Add the remaining broth ingredients and bring to boil. Lower the heat and simmer for 45 mins.
Strain the broth and bring to boil again. Poach the squid rings slightly, then the prawns.

To Cook the Noodle
Heat pork lard in a pan, stir-fry the egg. Add all the noodles, light soy sauce and minced garlic, stir-fry until well-mixed.
Add the pork belly and seafood, then 2 cup seafood broth and bean shoots. Cook covered for 6 mins and add dark soy sauce for colour. Stir-fry to mix well. Transfer to serving plate and garnish with spring onions and coriander.

Chinese Candied Walnuts

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To Cook
Wash and drain the walnuts, place them into a small pot.
Add in brown sugar, salt, water, and star anise. Bring the water to a boil, turn the heat down to medium and stir constantly. Keep cooking until the sauce has evaporated.
Then, turn off the heat and remove the star anise.
Place the walnuts evenly on a baking tray. Preheat the oven to 300 °F and bake for 20 mins. Keep a close eye on it so they don’t burn.
When it’s ready, place them on a plate and spread some white sesame.

Dough Flake Soup with Potatoes (Gamja Sujebi)

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To Prep
In a small bowl, mix all sauce ingredients together and set aside.
In a large bowl, add the flour and water, stir to combine. Knead to form a ball and seal in a plastic bag. Place in the fridge for 1 hr.

To Cook
In a stock pot, add the stock ingredients and bring to boil. Lower the heat to simmer 5-7 mins. Strain to discard the anchovies.
Bring the soup to boil again and add in the garlic and potato. Cook for 3 mins, then add zucchini and cook for 2-3 mins.
Get the dough and rip it all into flat, bite-sized pieces, adding to the stock as you go. Cook the dough pieces for 5-7 mins, or until the edges are slightly translucent and the pieces starting to float.
Place in the spring onion and egg without stirring and add salt to taste. Serve hot with seasoned soy sauce.

Matcha Zenzai

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To Prep
In a bowl, add the sugar and sift in the green tea powder.
Add ¼ cup of hot water and whisk until well combined. Add the remaining hot water and mix well.

To Serve
Place 1 tbsp red bean paste into each serving glass and top with 5 shiratama dango.
Pour in the green tea and garnish with ½ tbsp red bean paste at the side.

Curry Udon

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To Make Dashi Stock
Mix water and bonito powder in a pot, bring to boil and set aside.

To Make Curry
Heat oil in a pot, sauté onion until soft, then add the carrots and potatoes. Stir for 2-3 mins, add the pork and cook until almost done.
Pour in dashi stock and bring to boil, then lower the heat to medium and simmer for 5 mins. Turn off the heat.
Add the curry roux blocks through a strainer and break with spoon to melt the curry roux completely.
Cook the curry over medium heat, stirring to avoid getting burnt. Turn off the heat after 10 mins or until vegetables are cooked through and soft. Add soy sauce and salt to taste.

To Serve
In a serving bowl, place udon noodles and ladle curry with pork and vegetables over the noodles. Garnish with spring onions and sesame seeds. Serve hot.

Shortcut Hokkien Prawn Noodles

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To Cook
In a big pot, add oil and stir-fry prawn heads until aromatic.
Add water and paste into pot and bring to boil.
Add spare ribs and cook on medium heat for 30 mins. Remove spare ribs.
Cook prawns in the soup and remove prawns when fully cooked.
In a separate pot of boiling water, blanch the bean sprouts until cooked. Drain and set aside.
Blanch the water spinach until cooked. Drain and set aside.

To Serve
Place rice vermicelli and yellow noodles into serving bowls, top with hot soup.
Add bean sprouts, water spinach, egg, spare ribs and prawns. Garnish with fried shallots.

Vegetarian Curry Udon Noodles

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To Cook
Place onion, potato and carrot chunks to a pan filled with 360ml water.
Bring to boil and simmer for 20 mins or until the vegetables soften.
Add 3 blocks of curry roux and simmer for 10 mins. Continuously stirring until the curry is thick and smooth.
In a separate pan, add 400ml water and 4 tbsp of tsuyu soup stock to make the noodle soup.
Boil the udon noodles in hot water for a few minutes and drain well.
In a serving bowl, place the noodles and add the soup, then the curry sauce on top. Garnish with sliced spring onions, then add nanami togarashi and the halved boiled egg.

Drunken Chicken Cold Dish

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To Cook
Debone the chicken leg quarters, keep the skin on. Keep the bones to make the homemade stock.
Add chicken bones, water and ginger in a small pot. Bring to a boil and simmer over low heat for at least 1 hour.
Rinse the de-boned chicken and pat thoroughly dry with a paper towel.
Sprinkle the chicken with ¼ teaspoon salt. Roll up the chicken lengthwise, and then wrap with cling wrap, twisting both sides to form a candy-like bundle.
Steam the chicken in the wrap over high heat for 20 mins. Turn off the heat and let the chicken sit in the steamer for another 5 mins with the lid tightly closed.
Transfer the wrapped chicken into an ice bath and wait for 10-15 mins until the chicken is completely cool.
Meanwhile, in a non-reactive container, add the chicken broth, Shaoxing wine, sugar, salt and wolfberries to make the brine.
Unwrap the chicken and place in the brine. Cover and refrigerate for 24 hours.
Slice and serve cold or at room temperature.

Asian-style Ocean Trout Salad

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To Prep
Combine the marinade ingredients together and transfer half of it in to a zip lock bag with the trout.
With the remaining marinade, add the oil, lemon juice and the soy sauce and mix to make the dressing.

To Cook
Preheat an oven to 160 degrees Celsius.
Line a baking tray with baking paper and place the trout on top. Place slices of lemon on top of the trout and then cover the baking tray with foil.
Place in the oven and bake the fish for 20 mins. Once the fish has cooked, remove from the oven and rest for 10 mins.
Cook the rice noodles in boiling water before draining and rinsing in cold water.
Toss the sliced bok choy in the dressing.
To serve, arrange the noodles and bok choy before topping with the slice of seaweed and the trout. Garnish with lemon slices, radish and sesame seeds.

Crab with Tamarind and Chilli (Cua Rang Muoi)

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To Prep
Mix the sauce ingredients and set aside.

To Cook
In a wok, heat oil over high heat and fry crab pieces in batches for 2-3mins. Remove and drain on paper towels.
In a clean wok, heat 1 tbsp of oil over high heat and sauté the chopped garlic for 15-20 secs. Add in onion and chilli, cook until onion is translucent.
Pour the sauce mixture into the wok and bring to boil, then simmer reduce the liquid slightly until sticky.
Add in the crab pieces and herbs, toss for 5 mins to coat evenly and heated through. Serve hot.

Shanghainese Plain Noodles Soup (Yang Chun Mian)

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To Cook
Cook one serving of thin noodles according to the package instructions
Meanwhile, bring 2 ½ cups of stock to a boil. Then add lard, light soy sauce, dark soy sauce and sugar to the noodle bowl. Stir the hot stock in.
Drain the cooked noodles and add them to the bowl. Sprinkle with chopped scallions, and salt to taste.

Ipoh Kuey Teow Soup (Kai Si Hor Fun)

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To Cook
Heat up 4 L of water in a large pot and bring to a boil over a high heat before adding the prawns and cooking for 2 mins. Remove the prawns from the pot and set aside.
In the same pot, add in the carcasses, pork bones, drumsticks and the white peppercorns. Return to a boil before reducing to a simmer and cooking for 2 hrs.
While the broth simmers, remove the heads from the prawns and cook the prawn heads in a pan with vegetable oil over a medium-high heat.
Continue to cook until the shell has become crispy and the oil has taken the colour of the prawn before removing from the heat and filtering the oil to use. Set aside.
When the drumsticks have become tender, remove them from the pot and remove the meat from the bone and set aside.
In a pot of water, blanch the chives until the begin to wilt before settings aside. Add the noodles in to the pot to cook as per the instruction before also removing from the pot and setting aside.
Add the salt in to the broth and mix until dissolved. Add more if necessary before removing from the heat to plate.

To Serve
In a serving bowl, add the noodles, chives, chicken drumstick meat and prawns and ladle the soup stock over it.
Finish by garnishing with fried shallots, sliced coriander and drizzle with the prawn oil.
Serve with a small bowl of the dipping sauce by combining the dipping sauce ingredients together and mixing.