Asian Inspirations

Discover the authentic in Asian cuisine food

Slow Cook

Tokushima Ramen

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For the Broth
Place the pork and chicken bones in a stock pot. Add enough water to the pot to fully immerse them. Cover with a lid. Over high heat, bring the water to boil. Once boiled, drain the bones and wash any dark marrow or coagulated blood off from the pork with cold water.
Rinse the pot, put the bones back in along with the rest of the ingredients for the broth. Add water to barely just cover the ingredients. Cover with a lid. Over high heat, bring the water to a boil.
Once boiled, simmer the ingredients in the pot while covered on low for 6-12 hrs on the stove, or 12-18 hrs in a slow cooker. Check the first 10-15 mins after turning down the heat to make sure it’s just barely simmering.

For the Pork Belly
Put all the ingredients in a small pot.
Simmer over high heat until meat turns golden brown and the sauce thickens.
Remove from heat and separate meat from thick sauce.

To Serve
In a serving bowl, add 2-3 tbsp of thick sauce (from pork belly) as base. Then pour over the thick bone broth to fill half of the bowl.
Add ramen noodles and top with cooked pork belly and a raw egg. Garnish with spring onions and serve.

Malaysian Kapitan Chicken Curry

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To Cook
Cook corn in boiling water for 8 mins, remove, cut kernels off, set aside.
Heat a saucepan and add oil, garlic, ginger and onions. Cook until soft and add Lingham’s Malaysian Kapitan Curry Paste. Fry for several minutes and add coconut milk, stock, lemongrass and kaffir lime leaf.
Bring to the boil, add chicken and stir. Simmer for 6 mins, add sliced zucchini and corn.
After 3 mins, add spring onions, remove and discard the lemongrass and kaffir lime leaf. Serve with steamed rice.

Malaysian Beef Rendang

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To Prep
In a blender, process onion, garlic, ginger, turmeric and lemongrass.
Marinate beef with rendang curry paste

To Cook
In a heavy saucepan, heat the oil and add the blended ingredients to stir-fry until fragrant.
Add the marinated beef and paste and just enough water to cover the beef.
Bring it to a boil and reduce the heat to simmer the curry until beef is tender and water is significantly reduced. Stir often to ensure it doesn’t stick and burn. This should take 1.5 hrs.
Once beef is tender, season with salt and sugar, and add tamarind puree and coconut cream.
Remove pot from heat. Serve rendang with steamed rice and sambals.

Tips
If using a blender to grind the paste, adding some oil can help these ingredients to blend easily. Do not add water, this will affect the quality and taste of the rendang.
If we are feeling lazy, use a slow cooker. After stir-frying the paste until it is fragrant, add all remaining ingredients including coconut. However, use TCC coconut milk instead of cream, as it has a lower fat content and more forgiving when cooking over a long period.

Pineapple Jam

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To Prep
Peel pineapple skin and remove eyes and core. Cut pineapple into small pieces.
Blender pineapple pieces in batches till fine grainy paste.
Pour blended pineapple into a stainless steel pot.

To Cook
Cook on medium heat, stirring from time to time.
You will notice paste starting to foam on top as it cooks. (this is normal!)
In about 20 mins through cooking, paste start to thicken slightly.
In half an hour you will notice paste reduced to almost half and thickens. add sugar and it will turn watery again. Stir to combine paste well.
Cook till pineapple paste almost turned dry. Taste and add more sugar if required.
Turn to low heat and continue stirring occasionally so it does not get burnt at the bottom.
When the pineapple jam turn to a deep golden colour, remove from heat and leave to cool.
Store in a glass jar and refrigerate. Enjoy your pineapple jam!