Asian Inspirations

Discover the authentic in Asian cuisine food

Steam

Traditional Steamed Sponge Cake (Kai Tan Koh)

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To Prep
In a mixer on a low speed setting, add the egg and sugar and mix till well combined before increasing to a medium to high speed and beating till the mixture has doubled in size.
Reduce the speed back down to a low and continue to beat for 2 mins to get rid of some of the air bubbles.
Remove the mixing bowl from the mixer and sift in the flour. Hand mix until well combined before pouring in to a baking tin lined with baking paper. Set aside to rest for 10 mins.

To Cook
Set the baking tin in to a steamer and let steam for around 40 mins or until the cake has cooked through.
When the cake has cooked, remove from the steamer and let cool.

To Serve
When the cake has cooled, cut in to several pieces and serve!

Vermicelli Salad (Kerabu Bee Hoon)

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To Cook
Prepare vermicelli as per instructions on package. Ensure that vermicelli is not overcooked, then refresh in cold water, drain and set aside.
Steam the prawns with their shells on for 10 mins until cooked and then peel off the shells. This helps as the prawns will not shrink.
In a big bowl, mix the shallots with the dressing and add in the vermicelli. When evenly mixed, add in prawns, half of the toasted groundnuts and kerisik.
Garnish with the remaining toasted groundnuts, coconut and curled coriander sprigs.

Stuffed Squid with Lemongrass Pork and Vermicelli

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To Cook
Season squids in marinade for 30 mins. In a separate bowl, mix pork, lemongrass, water chestnuts, shiitake mushrooms and seasoning mix until well combined. Add softened bean vermicelli, mix well and the filling is ready.
Stuff the squids with filling. Seal the opening of both squids with toothpicks. Place the squids on a steam proof dish and steam over high heat for 15 mins. Remove.
Coat cooked squids with Lee Kum Kee Chicken Marinade. Heat some oil in a frying pan and fry both squids slightly. Dish out.
Cut the stuffed squids into sections. In a saucepan, cook the sauce mix until thickened. Drizzle over the squids and serve.

Glutinous Rice Mini Dumplings with Salted Egg Yolk

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To Prep
Soak the glutinous rice and mung beans together for 24 hrs and then drain. Add Lee Kum Kee Chicken Bouillon Powder and oil, mix well. Split 1 salted egg yolk into 8 equal portions. Split the remaining ½ of a salted egg yolk into 8 small pieces (for garnishing).
Place pork into a bowl and mix in marinade ingredients. Whip the mixture in one direction until it is about to turn paste-like. Leave in refrigerator to marinate for 30 mins.
Divide the pork into 8 equal portions. Put ⅛ of a salted egg yolk into each portion and roll into a ball. Coat the ball with glutinous rice and mung beans then, add a small piece of egg yolk on top. Repeat with remaining pork portions.
Place the dumplings onto a plate and steam for 15–20 mins or until cooked. Sprinkle the diced spring onions and serve.

Steamed Squid and Bean Vermicelli with Shrimp Sauce

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To Cook
Place squid pieces, red chilli peppers, minced garlic and minced ginger into a bowl. Add in marinade ingredients and mix well. Set aside to marinate for 30 mins.
Place softened bean vermicelli on a plate. Then, put marinated squid pieces on top. Prepare a steamer over high heat and steam for 8 mins until cooked. Serve immediately.

Steamed Beef Ribs in Black Pepper Sauce

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To Cook
Coat beef ribs with a thin layer of corn starch. Mix well with oil. Marinate beef ribs with marinade ingredients for 15 mins.
Blanch tofu puffs in boiling water. Squeeze out excess water from tofu puffs and cut into half.
Place beef ribs on tofu puffs. Steam for 10 mins over high heat until cooked. Garnish with spring onions and red chilli peppers.

Braised Spare Ribs with Chestnuts and Pumpkin

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To Cook
Wash the spare ribs and pat dry. Mix in marinade ingredients and leave to marinate in the refrigerator for 2 hrs. Add 2 tbsp oil in a heated frying pan. Pan fry the spare ribs until golden brown. Remove the spare ribs from the oil and set aside.
Steam the chestnuts and pumpkin until half-cooked, then cool.
Heat a frying pan over medium heat. Add the ginger, spring onions, garlic and shallots and fry slightly. Add the spare ribs, chestnuts and seasoning mix, and bring to a boil. Turn to low heat and cover the pan with a lid. Continue cooking until the spare ribs are fully cooked and the chestnuts are soft. Add the diced pumpkin and cook for another 10 mins.
Add water if necessary. Cook the sauce to the preferred thickness and turn off the heat. Serve.

Deep Fried Taro Cakes with Scallops

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To Cook
Place scallops into a bowl and mix well with marinade.
Prepare a steamer over high heat. Steam taro for 45 mins. Remove and mash while still hot. Add seasoning mix and combine well.
Divide the mashed taro into 10 equal portions. Put a scallop in the middle of the mashed taro and form them into round cakes. Coat taro cakes with corn starch.
Deep fry taro cakes in heated oil until golden brown and serve.

Radish Stuffed with XO Sauce Shrimp Paste in Crab Roe Sauce

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To Cook
In a bowl, season shrimps with a dash of salt. Mince the shrimps using a knife or blender. Add shiitake mushrooms and seasoning mix. Stir the mixture until it forms a paste. Wrap the bowl with cling wrap and chill in refrigerator.
Use a round mould to cut the radish pieces into preferred sizes. Make a hole in the centre of each piece. Sprinkle a dash of salt on the surface of the radish. Steam until cooked and set aside to cool.
Arrange the radish pieces on a plate. Stuff shrimp paste into each piece. Steam for 8–10 mins.
Mince the crab roe. Boil the broth and carrot juice and add the minced crab roe. Add a dash of corn starch to thicken the sauce. Drizzle the sauce over the steamed radish pieces with stuffed shrimp paste. Top with XO Sauce. Serve.