Asian Inspirations

Discover the authentic in Asian cuisine food

Stir-Fry

Malaysian Chicken Curry with Potatoes

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To Prep
Mix chicken pieces with the meat curry powder mixture. Set aside to marinate for 1 hr.
Blend all the curry paste ingredients together until fine. Set aside.
Combine the thin coconut milk ingredients and mix well. Set aside.

To Cook
Deep-fry the potatoes in hot oil until half cooked. Drain and set aside.
Heat 200ml of oil in a wok, put in curry leaves and curry paste mixture, then stir-fry until the oil is rendered.
Add chicken pieces and stir-fry for about 5 mins. Add thin coconut milk and potatoes, then cook until the chicken and potatoes are done.
Add evaporated milk and thick coconut milk, continue to cook for 4-5 mins.
Remove from heat and serve immediately.

Green Curry with Lamb (Gaeng Keo Wan Gae)

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To Cook
Heat ½ cup coconut milk in a wok over medium heat. Add lamb and stir-fry until cooked. Transfer lamb to a saucepan with 1½ cup of coconut milk and 1½ cup of water. Bring to the boil and then simmer until the meat is tender.
Heat oil in a wok over low heat. Add Valcom Green Curry Paste and stir-fry until fragrant. Add the rest of the coconut milk and keep stirring until oil appears.
Add curry mixture into the saucepan, turn up the heat to medium, and bring to the boil. Add fish sauce, sugar, eggplants and Valcom Kaffir Lime Leaves, and simmer until well cooked. Garnish with basil leaves and red chilli before removing from heat.

Steamed Fish Fillet with Fragrant Preserved Mustard

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To Prep
In a bowl, mix the fish fillets with the cooking wine, set aside.

To Cook
Heat some oil in a wok, add in the minced meat and stir fry until the meat changes colour.
Add in the preserved mustard and stir for another 1-2 mins until the meat is cooked. Turn off the heat and set aside.
Prepare a steamer with boiling water. Arrange the fish fillets onto a serving plate, top with the meat mixture. Place the plate of fish in the steamer and steam on medium high heat for 3-5 mins or until the fish is cooked.
Remove from heat and garnish with coriander. Serve immediately.

Longjing Prawns

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To Prep
Add egg white, salt, Shaoxing wine and 1 tsp cornflour in a large bowl. Mix well and add prawns. Coat prawns in mixture. Cover in cling wrap and place in the fridge for 1 hr.
Steep tea in hot water. Strain tea leaves and set aside. Set tea aside to cool.

To Cook
Combine remaining cornflour with 1⁄3 cup tea.
Hot oil in a wok on medium-high heat.
Add prawns and stir fry until half-cooked.
Pour in tea and cornflour mixture and cook until sauce thickens.
Stir through tea leaves and remove from heat. Serve immediately.

Spicy Green Curry Chicken

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To Cook
Heat oil in a pan and add green curry paste. Stir fry until fragrant. Add chicken cubes and cook until lightly browned. Pour in coconut milk and stir gently, bringing to a light boil. Then, add in green beans, capsicum and mushrooms. Bring heat down to a simmer and cook for 1 min.
Add soy sauce, lime leaves, ½ the coriander and chillies into the curry. Mix well. Cook for another 5 mins or until vegetables are tender.
Transfer to serving dish and garnish with remaining coriander. Serve hot with steamed rice.

Japanese Lamb Curry with Panda Shaped Rice Balls

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To Cook
In a pan over medium heat, add butter and stir fry lamb until cooked. Then, add garlic, carrots, celery and onions. Stir fry the ingredients for 1 min.
Pour in diced tomatoes and beef stock. Allow to simmer over low heat for 10 mins. Add in curry and stir well. Allow to simmer for another 10 mins until sauce thickens.
To prepare the rice, wash with cold water thoroughly until water is almost clear, about 4-5 rinses. Cook rice according to packaging instructions in a rice cooker. Once ready, add in salt, sugar, rice wine vinegar and mix well. Allow to sit covered for a further 5 mins to steam.
Scoop rice into panda shaped rice mould. Prepare the eyes, nose, mouth and ears by cutting the shapes out from nori sushi seaweed sheet.
Ladle lamb curry into individual serving bowls and place panda shaped rice balls on top.

Stir Fried White Baby Bok Choy with Fish Cake

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To Cook
Heat up a pan on medium heat. When it is hot, add some cooking oil. Add the garlic and stir-fry until fragrant.
Turn the heat up to high and add the fish cake. Stir-fry for approximately 1 min.
Add the bok choy, salt, chicken powder and Shaoxing wine.
Stir-fry for approximately another 1 min.
Plate up and serve while hot.

Stir Fried Cabbage with Dried Shrimps and Glass Noodles

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To Cook
Season beaten eggs with a pinch of salt. Heat 1 tbsp oil in a wok over medium heat. Scramble eggs and dish out. Set aside.
Heat another 2 tbsp oil. Sauté dried shrimps until fragrant. Place in garlic, dried red chillies and spring onions. Sauté until aromatic. Toss in cabbage and fry over high heat until softened.
Put in glass noodles, cooked eggs, wine, sesame oil, white pepper and soy sauce. Stir fry and mix well. Season with salt to taste and continue to stir fry for 1 min. Serve.

Braised Napa Cabbage with Mushrooms

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To Prep
Once mushrooms are soft, squeeze out excess water and reserve mushroom water. Discard stems and slice the mushrooms.

To Cook
Heat 1 tbsp oil in a wok over medium high heat. Stir fry dried shrimps and mushrooms until fragrant. Add another 2 tbsp oil and toss in Napa cabbage. Season with salt and stir fry until cabbage is almost wilted.
Pour in reserved mushroom water, soy sauce, sugar, wine and oyster sauce. Cover and allow to simmer for 10 mins until cabbage is very soft.
Once ready, stir in thickening mixture and cook until sauce thickens. Serve hot.

Korean Fist Rice (Jumeok-bap)

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To Begin
Cook rice according to packaging instructions.
Heat 1 tsp oil in a pan over medium heat. Fry luncheon meat until crispy and browned. Set aside.
Heat 1 tbsp oil in the same pan. Sauté garlic, toss in carrots and kimchi and season with a pinch of salt. Cook until carrots soften. Set aside.
Place cooked rice into a large bowl. Top with luncheon meat, fish roe, kimchi-carrot mix, sesame oil, sesame seeds, Japanese mayonnaise and toasted laver strips.
Wearing gloves, mix all the ingredients together until well combined. Season with salt accordingly. Then, form the rice mixture into bite-sized balls. Enjoy!

Stir Fried Cucumbers (Oi Bokkeum)

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To Prep
Cut the cucumber into half lengthwise. Then, slice the cucumbers thinly crosswise.
Place the sliced cucumbers into a bowl and sprinkle in salt. Toss well to mix and set aside for 5 mins. Then, squeeze out as much water as possible from the cucumbers.

To Cook
Heat oil in a pan over medium high heat and fry garlic for 30 secs. Add cucumbers and stir fry until just cooked, about 1-2 mins.
Transfer cucumbers to a serving plate. Drizzle with sesame oil and sprinkle with spring onions and sesame seeds. Mix well and serve.